Precocious male coho are of limited economic value and control of their numbers returning to the hatchery or the increased survival of full-sized adults would be beneficial. Factors influencing
early sexual maturation and attempts to suppress this maturation of males through the incorporation of a hormone in the diet, treatment...
Project F-82-R Final Report The results of a study to understand the ecological requirements of brown trout and determine the effects of water development and land use on fish populations in the Deschutes River. Abundance, distribution, survival, age, growth, fecundity, food, migrations and ecological relationships to other species were all...
A plan for the reestablishment of anadromous salmonid stocks into waters above the Pelton Round Butte Hydroelectric Project (PRB) located on the Deschutes River, Oregon has been under development since 1996. The PRB complex, starting at river kilometer (Rkm) 103, blocks the further upstream migration of anadromous salmonids into upper...
The process of biological nitrogen fixation involves the enzymic
reduction of atmospheric nitrogen (N₂) to ammonia (NH₃). The
enzyme which catalyzes this reduction, nitrogenase, does not exhibit
a high degree of substrate specificity. It also catalyzes the reduction
of acetylene (C₂2H₂) to ethylene (C₂H₄). The reduction of
C₂H₂ to C₂H₄...
Management factors used for studies on potato scab
control were evaluated for their effect on tuber russeting
and related biochemical and anatomical parameters
during 1971 and 1972.
Russet Burbank potatoes were irrigated in 1971 to
maintain high available soil moisture (between 90% and
field capacity) for 0, 3, 6 and...
Studies were conducted to determine the uniformity of three
commercial seed lots of ryegrass (Lolium spp.) and the effects of lot
size on lot uniformity. Individual bag-samples were taken from each
seed lot. Factors considered were percentage purity, annual ryegrass,
perennial ryegrass, weed, other crop, inert matter, and germination.
Number...
The microorganisms present determine to a great extent the quality of cured meat. Some of them may have unfavorable effects on the color and flavor, whereas others are known to have beneficial effects on these quality factors.
Yeasts, bacilli, and streptococci were found to be predominately present in a cover...
