Dissertations / Theses on the topic 'Algoa Bay'
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Bromley, Candice Leigh. "The chemistry of Algoa Bay ascidians." Thesis, Rhodes University, 2016. http://hdl.handle.net/10962/d1020606.
Full textMelly, Brigitte Leigh. "The zoogeography of the cetaceans in Algoa Bay." Thesis, Rhodes University, 2011. http://hdl.handle.net/10962/d1005534.
Full textPattrick, Paula. "Assemblage dynamics of larval fishes associated with various shallow water nursery habitats in Algoa Bay, South Africa." Thesis, Nelson Mandela Metropolitan University, 2013. http://hdl.handle.net/10948/d1021042.
Full textPattrick, Paula. "Larval fish dynamics in the shallow nearshore of Eastern Algoa Bay with particular emphasis on the effects of currents and swimming abilities on dispersal." Thesis, Rhodes University, 2008. http://hdl.handle.net/10962/d1005139.
Full textNyengera, Reason. "Influence of anthropogenic stressors on the behaviour and mortality of the endangered African penguin." Thesis, Nelson Mandela Metropolitan University, 2014. http://hdl.handle.net/10948/3064.
Full textGreen, David Bruce. "Foraging ecology of Cape Gannets (Morus Capensis) at Bird Island, Algoa Bay." Thesis, Nelson Mandela Metropolitan University, 2013. http://hdl.handle.net/10948/d1020790.
Full textRishworth, Gavin Midgley. "Time-activity budgets of cape gannets (Morus Capensis) at Bird Island, Algoa Bay." Thesis, Nelson Mandela Metropolitan University, 2014. http://hdl.handle.net/10948/d1021046.
Full textDrost, Eduard F. "Site Fidelity of southern right (Eubalaena australis) and humpback whales (Megaptera novaeangliae) in Algoa Bay, South Africa." Thesis, Nelson Mandela Metropolitan University, 2016. http://hdl.handle.net/10948/21732.
Full textChalmers, Russell. "Systematic marine spatial planning and monitoring in a data poor environment: a case study of Algoa Bay, South Africa." Thesis, Rhodes University, 2012. http://hdl.handle.net/10962/d1015695.
Full textPhillips, Tracey Elizabeth. "Dispersal, settlement and recruitment : their influence on the population dynamics of intertidal mussels." Thesis, Rhodes University, 1995. http://hdl.handle.net/10962/d1005347.
Full textWalmsley, Tara Aisling. "An investigation into the bacterial diversity associated with South African latrunculid sponges that produce bioactive secondary metabolites." Thesis, Rhodes University, 2014. http://hdl.handle.net/10962/d1012943.
Full textChilds, Amber-Robyn. "Estuarine-dependency and multiple habitat use by dusky kob Argyrosomus Japonicus (Pisces: Sciaenidae)." Thesis, Rhodes University, 2013. http://hdl.handle.net/10962/d1020241.
Full textCosa, Sekelwa. "Assessment of bioflocculant production by some marine bacteria isolated from the bottom sediment of Algoa Bay." Thesis, University of Fort Hare, 2010. http://hdl.handle.net/10353/404.
Full textMbambo, Sifiso Walter. "Scales of variability of phytoplankton composition and biomass in Algoa Bay, South Africa." Master's thesis, University of Cape Town, 2014. http://hdl.handle.net/11427/9193.
Full textThis study investigated the variability of environmental drivers of phytoplankton communities and biomass at different time scales in Algoa Bay. This research was motivated by Pacific oyster culturing at an Algoa Bay oyster farm. Time series of winds, sea surface temperatures (SSTs) and fluorescence were presented for the period from September/October 2010 to May/June 2012. The time series showed strong seasonal and interannual variability in the winds and SSTs. SSTs ranged from 12.5–25.5°C with a mean (±S.D.) of 18.4 ± 2.3°C. The dominance of south-easterly and south-westerly winds in summer of 2010/11 resulted in cooler temperatures and higher chlorophyll-a concentrations than were found in 2011/12. The summer of 2011/12 had non-persistent south-westerly winds that lead to warm temperatures and low chlorophyll-a concentrations. Two short field trips in early summer 2011 and early autumn 2012 sampled physical, chemical and biological variables. There was minor variability in the winds during these sampling periods and little spatial variability in SST. However, there were spatial differences in nutrient concentrations and chlorophyll-a distributions. The sampling trip in early summer 2011 found a strong thermocline at a depth of approximately 15 m, and SST ranged between 13.5 and 21°C. In early autumn 2012, deep water mixing was evident when the thermocline dropped to about 30 m, with a range of SSTs from 16.5–21°C. Temperature and nutrient values were significantly correlated (at p < 0.001) for NO3, PO4, and SiO4 in both field trips. Phytoplankton community structure in early summer 2011 showed a 30% level of similarity in grouping of species for stations closest to the shore, which had depleted NO3 concentrations. There was a dominance of dinoflagellates of Gonyaulax polygramma and other species, which are known for creating hypoxic conditions in the water column, leading to shellfish mortalities. In early autumn 2012 there was a strong grouping of samples at a 50% level of similarity alongshore, at stations with high NO3 concentrations. In this period pennate diatoms of Pseudo-nitzschia sp. were abundant; this genus has been reported to produce the neurotoxin, domoic acid. Variable environmental conditions with low chlorophyll-a concentrations at Algoa Bay’s marine culture site indicate unsuitable conditions for Pacific oyster production.
Dali, Luzuko O'Brian. "Initial investigations into dynamics of mesozooplankton community structure in Algoa Bay, South Africa." Thesis, Rhodes University, 2011. http://hdl.handle.net/10962/d1005401.
Full textRalph, Mark Shaun. "Aspects of the breeding biology of the African penguin on Bird Island, Algoa Bay." Thesis, Nelson Mandela Metropolitan University, 2008. http://hdl.handle.net/10948/840.
Full textMasikane, Ntuthuko Fortune. "Nearshore subtidal soft-bottom macrozoobenthic community structure in the western sector of Algoa Bay, South Africa." Thesis, Nelson Mandela Metropolitan University, 2011. http://hdl.handle.net/10948/1466.
Full textPotter, Cara-Paige. "Anchovy and Sardine in Algoa Bay and their relationship with response variables in two threatened avian predators." Thesis, Nelson Mandela Metropolitan University, 2013. http://hdl.handle.net/10948/d1021130.
Full textNtozonke, Ncedo. "Assessment of bioflocculant production by two marine bacteria isolated from the bottom sediment of marine Algoa Bay." Thesis, University of Fort Hare, 2015. http://hdl.handle.net/10353/d1021290.
Full textOkaiyeto, Kunle. "Evaluation of flocculating potentials and charecterization of bioflocculants produced by three bacterial isolates from Algoa Bay, South Africa." Thesis, University of Fort Hare, 2016. http://hdl.handle.net/10353/2633.
Full textWeigum, Emily. "Using seasonal mass-balanced models of the Algoa Bay ecosystem to investigate African penguin and small pelagic fish interactions." Master's thesis, Faculty of Science, 2019. http://hdl.handle.net/11427/31308.
Full textMcinnes, Alistair McIntyre. "Fine-scale drivers of African Penguin prey dynamics in Algoa Bay, South Africa, and their impacts on penguin foraging ecology." Doctoral thesis, University of Cape Town, 2016. http://hdl.handle.net/11427/23408.
Full textBouveroux, Thibaut N., Michelle Caputo, Pierre William Froneman, and Stephanie Plön. "Largest reported groups for the Indo-Pacific bottlenose dolphin (Tursiops aduncus) found in Algoa Bay, South Africa: trends and potential drivers." Society for Marine Mammalogy, 2018. http://hdl.handle.net/10962/67913.
Full textThis study investigates how group size of Indo‐Pacific bottlenose dolphins (Tursiops aduncus) changes temporally, spatially, and/or with predominant behavior at two discreet sites along the Eastern Cape coastline of South Africa: Algoa Bay and the Wild Coast. The mean group size of bottlenose dolphins was large with an average of 52 animals. Significantly larger groups were observed in Algoa Bay ( = 60, range = 1–600) than off the Wild Coast ( = 32.9, range = 1–250). In Algoa Bay, the mean group size increased significantly over the study period, from an average 18 animals in 2008 to 76 animals in 2016. Additionally, the largest average and maximum group sizes ever reported both in South Africa and worldwide, were recorded in Algoa Bay (maximum group size = 600). Neither season nor behavior had a significant effect on mean group size at both sites. Similarly environmental variables such as the depth and substrate type also had no influence on group size. It remains unclear which ecological drivers, such as predation risk and food availability, are leading to the large groups observed in this area, and further research on abundance and distribution of both predators and prey is necessary.
Voogt, Nina Margaret. "Dietary aspects of establishing a mainland-based colony of the endangered African Penguin (Spheniscus demersus) in St Francis Bay, South Africa." Thesis, Rhodes University, 2014. http://hdl.handle.net/10962/d1013115.
Full textVan, der Westhuysen A. J. "The application of the numerical wind wave model SWAN to a selected field case on the South African coast." Thesis, Link to the online version, 2002. http://hdl.handle.net/10019.1/3632.
Full textBroad, Gayle. "Stepping outside the safety zone : worker ownership and participation at Algoma Steel Inc." Thesis, University of Bristol, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.271842.
Full textStewardson, Carolyn Louise, and carolyn stewardson@anu edu au. "Biology and conservation of the Cape (South African) fur seal Arctocephalus pusillus pusillus (Pinnipedia: Otariidae) from the Eastern Cape Coast of South Africa." The Australian National University. Faculty of Science, 2002. http://thesis.anu.edu.au./public/adt-ANU20030124.162757.
Full textMorley, Terry. "Competitive interactions between the agarophyte Gracilaria verrucosa (Gracilariales, Rhodophyta) and the problem alga Ulva lactuca (Ulvales, Chlorophyta) from Saldanha Bay in South Africa." Thesis, University of Cape Town, 1994. http://hdl.handle.net/11427/25922.
Full textSilva, Ana Lívia Brasil. "Otimização dos teores de alga Saccharina japônica E Chenopodium quinoa Wild no desenvolvimento de barra de cereais." reponame:Repositório Institucional da UFC, 2015. http://www.repositorio.ufc.br/handle/riufc/18192.
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Seaweed japonica saccharine, popularly known as "Kombu" is a food rich in protein, fiber and micronutrients. This algae has antioxidant properties, anti-viral, anti-tumor, anti-inflammatory and hypoglycemic. Quinoa (Chenopodium quinoa Willd) is considered a pseudocereal whose main characteristic is the quality of its protein and is recognized by the World Health Organization (WHO) as an ideal food for its nutritional composition is higher than most cereals. The addition of these two ingredients in salt cereal bar formulation can add greater nutritional value to this product, which has shown an increasing consumption in recent years. The study aimed to prepare savory cereal bars added the saccharine japonica algae in different concentrations (2, 4, 6, 8, 10%) and quinoa (1, 2, 3, 4, and 5%), through the use of design central composite (DCC). One of the formulations of the cereal bars was selected to study storage stability, with respect to acidity and moisture and microbiological analysis, and sensory parameters at times 0, 30, 60 and 90 days. In the development of cereal bars, the formulations examined had ash contents of 4.46% to 8.04% (Formulations 9 and 4, respectively), fat 2.8% to 4.61% (Formulations 3 and 5, respectively), and protein 14.2% to 19.19% (Formulations 1 and 10, respectively). The Maoria bars showed sensory acceptance corresponding to "like slightly to like a lot," and had satisfactory results for microbiological analyzes. The formulation 5, added with 2% and 3% seaweed quinoa, achieved the best results concerning the nutritional and sensory quality, thus has been selected for the study of storage stability. The moisture and acidity remained stable after 90 days of storage, similar results were observed for the microbiological quality. According to sesorial analysis, the number 5 cereal bar is framed in sensory acceptance zone in category "like moderately" to "enjoyed". Therefore, it was concluded that the developed cereal bars can become an option for many types of diet or for those seeking a healthier lifestyle, it presented high protein and low fat, as well as showing good sensory acceptance.
A alga Saccharina japonica, conhecida popularmente como “Kombu” é um alimento rico em proteína, fibra e micronutrientes. Esta alga apresenta propriedade antioxidante, antiviral, antitumoral, anti-inflamatória e hipoglicêmica. A quinoa (Chenopodium quinoa Willd) é considerada um pseudocereal que tem como principal característica a qualidade de sua proteína, sendo reconhecida pela Organização Mundial de Saúde (OMS) como um alimento ideal, por sua composição nutricional ser superior à maioria dos cereais. A adição desses dois ingredientes na formulação de barra de cereais salgada poderá agregar um maior valor nutricional a esse produto, que vem apresentando um crescente consumo nos últimos anos. O trabalho teve como objetivo elaborar barras de cereais salgadas adicionadas da alga Saccharina japônica em diferentes concentrações (2, 4, 6, 8, 10%) e de quinoa (1, 2, 3, 4, e 5%), por meio do uso do Delineamento Composto Central Rotacional (DCCR). Uma das formulações das barras de cereal foi selecionada para o estudo de estabilidade ao armazenamento, quanto às análises de acidez e umidade e aos parâmetros microbiológicos e sensoriais, nos tempos 0, 30, 60 e 90 dias. No desenvolvimento das barras de cereal, as formulações analisadas apresentaram teores de cinzas de 4,46% a 8,04% (Formulações 9 e 4, respectivamente), gordura de 2,8% a 4,61% (Formulações 5 e 3, respectivamente), e proteína de 14,2% a 19,19% (Formulações 1 e 10, respectivamente). A maoria das barras apresentou aceitação sensorial correspondente a “gostei ligeiramente a gostei muito”, bem como tiveram resultados satisfatórios para as análises microbiológicas. A formulação 5, adicionada com 2% de alga e 3% de quinoa, obteve os melhores resultados referentes à qualidade nutricional e sensorial, desta maneira foi selecionada para o estudo de estabilidade ao armazenamento. Os teores de umidade e de acidez mantiveram-se estáveis após 90 dias de estocagem, resultado semelhante foi observado para a qualidade microbiológica. De acordo com as análises sesorial, a barra de cereal de número 5 se enquadrou na zona de aceitação sensorial na categoria “gostei moderadamente” a “gostei muito”. Portanto, concluiu-se que as barras de cereais desenvolvidas podem se tornar uma opção para diversos tipos de dieta ou para quem procura uma vida saudável, pois apresentou elevado teor de proteínas e baixo teor de gordura, além de apresentar boa aceitação sensorial.
Silva, Ana LÃvia Brasil. "Optimization of levels of seaweed japonica saccharine and chenopodium quinoa wild in developing cereal bar." Universidade Federal do CearÃ, 2015. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=17234.
Full textSeaweed japonica saccharine, popularly known as "Kombu" is a food rich in protein, fiber and micronutrients. This algae has antioxidant properties, anti-viral, anti-tumor, anti-inflammatory and hypoglycemic. Quinoa (Chenopodium quinoa Willd) is considered a pseudocereal whose main characteristic is the quality of its protein and is recognized by the World Health Organization (WHO) as an ideal food for its nutritional composition is higher than most cereals. The addition of these two ingredients in salt cereal bar formulation can add greater nutritional value to this product, which has shown an increasing consumption in recent years. The study aimed to prepare savory cereal bars added the saccharine japonica algae in different concentrations (2, 4, 6, 8, 10%) and quinoa (1, 2, 3, 4, and 5%), through the use of design central composite (DCC). One of the formulations of the cereal bars was selected to study storage stability, with respect to acidity and moisture and microbiological analysis, and sensory parameters at times 0, 30, 60 and 90 days. In the development of cereal bars, the formulations examined had ash contents of 4.46% to 8.04% (Formulations 9 and 4, respectively), fat 2.8% to 4.61% (Formulations 3 and 5, respectively), and protein 14.2% to 19.19% (Formulations 1 and 10, respectively). The Maoria bars showed sensory acceptance corresponding to "like slightly to like a lot," and had satisfactory results for microbiological analyzes. The formulation 5, added with 2% and 3% seaweed quinoa, achieved the best results concerning the nutritional and sensory quality, thus has been selected for the study of storage stability. The moisture and acidity remained stable after 90 days of storage, similar results were observed for the microbiological quality. According to sesorial analysis, the number 5 cereal bar is framed in sensory acceptance zone in category "like moderately" to "enjoyed". Therefore, it was concluded that the developed cereal bars can become an option for many types of diet or for those seeking a healthier lifestyle, it presented high protein and low fat, as well as showing good sensory acceptance.
A alga Saccharina japonica, conhecida popularmente como âKombuâ à um alimento rico em proteÃna, fibra e micronutrientes. Esta alga apresenta propriedade antioxidante, antiviral, antitumoral, anti-inflamatÃria e hipoglicÃmica. A quinoa (Chenopodium quinoa Willd) à considerada um pseudocereal que tem como principal caracterÃstica a qualidade de sua proteÃna, sendo reconhecida pela OrganizaÃÃo Mundial de SaÃde (OMS) como um alimento ideal, por sua composiÃÃo nutricional ser superior à maioria dos cereais. A adiÃÃo desses dois ingredientes na formulaÃÃo de barra de cereais salgada poderà agregar um maior valor nutricional a esse produto, que vem apresentando um crescente consumo nos Ãltimos anos. O trabalho teve como objetivo elaborar barras de cereais salgadas adicionadas da alga Saccharina japÃnica em diferentes concentraÃÃes (2, 4, 6, 8, 10%) e de quinoa (1, 2, 3, 4, e 5%), por meio do uso do Delineamento Composto Central Rotacional (DCCR). Uma das formulaÃÃes das barras de cereal foi selecionada para o estudo de estabilidade ao armazenamento, quanto Ãs anÃlises de acidez e umidade e aos parÃmetros microbiolÃgicos e sensoriais, nos tempos 0, 30, 60 e 90 dias. No desenvolvimento das barras de cereal, as formulaÃÃes analisadas apresentaram teores de cinzas de 4,46% a 8,04% (FormulaÃÃes 9 e 4, respectivamente), gordura de 2,8% a 4,61% (FormulaÃÃes 5 e 3, respectivamente), e proteÃna de 14,2% a 19,19% (FormulaÃÃes 1 e 10, respectivamente). A maoria das barras apresentou aceitaÃÃo sensorial correspondente a âgostei ligeiramente a gostei muitoâ, bem como tiveram resultados satisfatÃrios para as anÃlises microbiolÃgicas. A formulaÃÃo 5, adicionada com 2% de alga e 3% de quinoa, obteve os melhores resultados referentes à qualidade nutricional e sensorial, desta maneira foi selecionada para o estudo de estabilidade ao armazenamento. Os teores de umidade e de acidez mantiveram-se estÃveis apÃs 90 dias de estocagem, resultado semelhante foi observado para a qualidade microbiolÃgica. De acordo com as anÃlises sesorial, a barra de cereal de nÃmero 5 se enquadrou na zona de aceitaÃÃo sensorial na categoria âgostei moderadamenteâ a âgostei muitoâ. Portanto, concluiu-se que as barras de cereais desenvolvidas podem se tornar uma opÃÃo para diversos tipos de dieta ou para quem procura uma vida saudÃvel, pois apresentou elevado teor de proteÃnas e baixo teor de gordura, alÃm de apresentar boa aceitaÃÃo sensorial.
Stewardson, Carolyn Louise. "Biology and conservation of the Cape (South African) fur seal Arctocephalus pusillus pusillus (Pinnipedia: Otariidae) from the Eastern Cape Coast of South Africa." Phd thesis, 2001. http://hdl.handle.net/1885/48199.
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