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Relevant bibliographies by topics / Secondary dairy products

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Academic literature on the topic 'Secondary dairy products'

Author: Grafiati

Published: 7 June 2025

Last updated: 2 August 2025

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Journal articles on the topic "Secondary dairy products"

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Ubaydullaeva, Nilufar B., Dilrabo Q. Maksumova, Shaxzoda J. Shosalimova, and Mohamed Rifky. "Characteristics of secondary dairy raw material obtained during dairy processing." E3S Web of Conferences 486 (2024): 02025. http://dx.doi.org/10.1051/e3sconf/202448602025.

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This study focuses on by-products of dairy processing and the effectively utilization to reduce environmental problems. The existing traditional technology of producing sour cream, butter, natural cheeses and cottage cheese receives huge amount of by-products such as skim milk, buttermilk and whey is called “secondary dairy raw material”. Enzymatic hydrolysis of kappa-casein is the particular process that starts the coagulation of milk and the casein micelles’ characteristics change and become unstable and begin to combine. A 3-dimensional network of casein micelles eventually emerges as aggre

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Deynychenko, Hryhorii, Vasyl Huzenko, Dmytro Dmytrevskyi, Inna Zolotukhina, and Volodymyr Perekrest. "Waste-free Technologies Implementation for Secondary Dairy Raw Materials Processing." Restaurant and hotel consulting. Innovations 5, no. 1 (2022): 82–96. http://dx.doi.org/10.31866/2616-7468.5.1.2022.260878.

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Topicality. The dairy industry as a branch, characterized by a high level of waste generation, is the object of widespread baromembrane processes use. At the same time, scientists continue to work on the introduction of new dairy products types, new ways of raw materials processing, improving the quality and competitiveness of products. According to “The concept of state policy in the field of healthy nutrition of the population in Ukraine”, one of the ways to solve this problem is to ensure the necessary production of raw materials and food products, in particular protein, available to all po

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Deynychenko, Hryhorii, Vasyl Huzenko, Dmytro Dmytrevskyi, Inna Zolotukhina, and Volodymyr Perekrest. "Waste-free Technologies Implementation for Secondary Dairy Raw Materials Processing." Restaurant and Hotel Consulting. Innovations 5, no. 1 (2022): 82–96. https://doi.org/10.31866/2616-7468.5.1.2022.260878.

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Topicality. The dairy industry as a branch, characterized by a high level of waste generation, is the object of widespread baromembrane processes use. At the same time, scientists continue to work on the introduction of new dairy products types, new ways of raw materials processing, improving the quality and competitiveness of products. According to “The concept of state policy in the field of healthy nutrition of the population in Ukraine”, one of the ways to solve this problem is to ensure the necessary production of raw materials and food products, in particular protein, av

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G., Deynichenko, Guzenko V., Dmytrevskyi D., Tsvirkun L., and Kravchenko T. "PROSPECTS FOR THE USE OF MEMBRANE TECHNOLOGIES FOR THE PROCESSING OF DAIRY RAW MATERIALS." PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE 2(30) (December 25, 2019): 122–33. https://doi.org/10.5281/zenodo.3592841.

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<em>The article is devoted to the issue of using membrane processes in the processing of dairy raw materials in order to create resource-saving technologies and to improve technical equipment for the production of concentrates from secondary dairy products. The application of membrane technologies in the dairy industry is analyzed. The results of analytical research concerning the possibility of producing dairy products from secondary raw materials with the use of ultrafiltration at the food industry along with the production of traditional whole milk products are presented.</em>

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Shcherbakova, Nadezhda, and Tatiana Dmitrienko. "Development of biotechnology of gluten-free bakery products using whey." E3S Web of Conferences 413 (2023): 01005. http://dx.doi.org/10.1051/e3sconf/202341301005.

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Currently, due to the acute shortage of natural dairy products, an urgent problem is the rational use of secondary dairy raw materials in the conditions of industrial milk processing. The article provides an overview of the recipe for gluten-free bread on whey, as an example of its secondary use.

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Korol'kova, Anna, Irina Grishaeva, Maria Krotova, Aleksey Nepriyatel', and Ivan Belozerskih. "AMINO ACID COMPOSITION OF VELVET ANTLER EXTRACTS USING SECONDARY DAIRY PRODUCTS." Bulletin of KSAU, no. 8 (August 23, 2024): 166–71. http://dx.doi.org/10.36718/1819-4036-2024-8-166-171.

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The studies were conducted in the laboratory for processing and certification of antler products of the department All-Russian Research Institute of Velvet Antler Deer Farming, FGBNU FANTsA (Altai Region, Barnaul) in 2023. The purpose of the studies was to determine the qualitative and quantitative composition of amino acids in samples extracted from secondary dairy products (buttermilk, cheese and curd whey). Extraction was carried out in an ultrasound field (37 kHz) at a raw material ratio of 1 : 10 with proteolytic enzymes. The qualitative and quantitative amino acid composition was determi

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Antonova, E. V., I. V. Pashkova, and V. Y. Andrukhova. "Evolution of human dairy products needs." IOP Conference Series: Earth and Environmental Science 839, no. 2 (2021): 022046. http://dx.doi.org/10.1088/1755-1315/839/2/022046.

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Abstract The purpose of business activity is to satisfy customers’ and partners’ demands, make profit and ensure the well-being of society. The analysis of dairy industry and population needs is of great importance to commodity experts’ opinion. The objects of the study were world, national and regional (Irkutsk region) needs of the population for dairy products during 2018-2020. Empirical and sociological methods were used to analyze primary and secondary marketing information. There is a negative tendency in dairy foods consumption since it is decreasing annually (the world market by 1.12 %

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Svidlo, Karyna. "Innovative Gero-dietetic Confectionery Products Technology with Using Secondary Dairy Raw Food." Restaurant and Hotel Consulting. Innovations 2, no. 1 (2019): 27–35. https://doi.org/10.31866/2616-7468.2.1.2019.170407.

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Actuality. The process of creating a new branch of food industry for gero-dietetic products is important in some aspects: wide introduction of gero-dietetic products in the actual food for elderly and old people will enable us to correct the nutrition of contemporary people; the use of gero-dietetic products is extremely important for medical nutrition and prevention of premature aging. Purpose and methods. The purpose of the article is to ground the use of whey proteins concentrate obtained by ultrafiltration with fructose in the gero-dietetic confectionery technology. The method of

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OGUNTADE, A. E., and A. S. BAMIRE. "CONSUMPTION TREND OF MODERN DAIRY PRODUCTS AND PROJECTIONS OF DAIRY CATTLE REQUIREMENTS IN NIGERIA." Nigerian Journal of Animal Production 23, no. 1 (2021): 85–90. http://dx.doi.org/10.51791/njap.v23i1.2177.

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This study estimates the requirements for modern dairy products as Liquid Milk Equivalents (LME) and the size cattle herd that can produce the LME under the different scenarios of milk yield/offtake. Four dairy products viz: Condensed and Evaporated milk; Dry Milk Powder (skim and whole); Butter; Cheese and Curd were studied based on data obtained from secondary sources and analysed by trend projections based on regression analytical approach while standard conversion factors were used to convert each category of dairy product to its LME requirements were then used to estimate the National cat

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Nersesyan, T. V., I. K. Kulikova, and A. D. Lodygin. "Prospects for yeast using in secondary dairy raw materials processing." Sovremennaya nauka i innovatsii, no. 3 (47) (2024): 84–91. https://doi.org/10.37493/2307-910x.2024.3.8.

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The relevance of different types of yeasts application for synthesis of various types of commercially available products is substantiated. Directions of secondary dairy raw materials processing based on lactose biotransformation is analyzed. The possibility of using yeast, which is not capable of hydrolyzing lactose, for the purpose of recycling secondary milk raw materials has been shown.

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Dissertations / Theses on the topic "Secondary dairy products"

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Waugh, Brendan Arthur. "Secondary Blooming and Mottling in an Intravaginal Drug Release Product." The University of Waikato, 2006. http://hdl.handle.net/10289/2331.

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Chung, Myong-Soo. "Formation of contact secondary nuclei from crystals in sugar solutions and fluid dairy products." 1990. http://catalog.hathitrust.org/api/volumes/oclc/22902961.html.

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Thesis (M.S.)--University of Wisconsin--Madison, 1990.<br>Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 166-179).

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Books on the topic "Secondary dairy products"

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Shuvarikov, A. S., and E. V. Zhukova. Scientific bases of processing of animal products. Publishing house of the Russian state agrarian University UN-TA im. K. A. Timiryazeva, 2021. http://dx.doi.org/10.26897/978-5-6046183-4-9-2021-198.

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The textbook provides the scientific basis for the production and processing of milk, the technology of dairy products; the role of domestic scientists in the formation of the dairy industry; describes the biological and nutritional value of milk; the composition and properties of milk of cows and farm animals of various species, organoleptic, physico-chemical, biochemical and technological properties of milk. The factors influencing the composition and properties of milk are presented. The article describes in detail the material on the biochemical and physico-chemical changes in milk during

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Reading, Paul J. Neurological diseases and their effects on the sleep–wake cycle. Edited by Sudhansu Chokroverty, Luigi Ferini-Strambi, and Christopher Kennard. Oxford University Press, 2017. http://dx.doi.org/10.1093/med/9780199682003.003.0035.

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This chapter addresses current neurobiological knowledge of how wake- and sleep-promoting systems interact to produce the daily circadian rhythm of wake and sleep and how this may be adversely affected by a variety of neurological diseases. The crucial importance of sleep quality for optimal brain function is stressed and the potential hazards of prolonged wakefulness highlighted. Insomnia relating to either sleep onset or maintenance is common and increases with normal aging. Many neurodegenerative diseases such as Alzheimer disease appear to enhance the effects of aging on the sleep–wake cyc

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Stefańska, Magdalena, ed. Sustainability and sustainable development. Wydawnictwo Uniwersytetu Ekonomicznego w Poznaniu, 2021. http://dx.doi.org/10.18559/978-83-8211-074-6.

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The aim of this book is to present the most important issues related to sustainable development (SD) and corporate social responsibility (CSR). They are discussed from a macro and micro perspective, both in the form of theoretical foundations of these concepts and practical examples of companies operating in Central and Eastern European countries that have implemented these ideas in their daily operations and translated them into corporate and functional strategies. The book consists of four parts. The first one is theoretical in its assumptions and is devoted to explaining the key concepts of

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Book chapters on the topic "Secondary dairy products"

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Vrabie, E. G., M. K. Bologa, I. V. Paladii, et al. "Nanotechnological Aspects at Electro-activation of Secondary Dairy Products." In IFMBE Proceedings. Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-31866-6_142.

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Mariani, Marcello. "Secondary Packaging of Medicines: Design Processes for the Pharmaceutical Industry." In Research for Development. Springer Nature Switzerland, 2024. https://doi.org/10.1007/978-3-031-53294-8_5.

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AbstractThe chapter presents the daily practices of a company producing pharmaceutical cartons and leaflets. It focuses on the complex design processes of these products that play a significant role for pharmaceutical companies. The contribution starts from the author’s personal experience within a company that produces secondary packaging and package leaflets for pharmaceutical products. In the chapter, the different phases of the decision-making process are presented, following both the technical and relational aspects. In addition to their description, which brings out the complexity of the

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Miedema, Frank. "Science in Transition How Science Goes Wrong and What to Do About It." In Open Science: the Very Idea. Springer Netherlands, 2021. http://dx.doi.org/10.1007/978-94-024-2115-6_3.

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AbstractScience in Transition, which started in 2013, is a small-scale Dutch initiative that presented a systems approach, comprised of analyses and suggested actions, based on experience in academia. It was built on writings by early science watchers and most recent theoretical developments in philosophy, history and sociology of science and STS on the practice and politics of science. This chapter will include my personal experiences as one of the four Dutch founders of Science in Transition. I will discuss the message and the various forms of reception over the past 6 years by the different

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Eastridge, Maurice L. "Assessing alternative fiber sources from by-products." In Advances in sustainable dairy cattle nutrition. Burleigh Dodds Science Publishing, 2023. http://dx.doi.org/10.19103/as.2022.0117.12.

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Feeding plant-based by-products to dairy cattle has become so commonplace for some of the ingredients that they are no longer thought of as secondary products from food processing. These feed ingredients allow for more economical approaches for meeting the nutritional needs of dairy cattle and contribute to improving farm profitability. The by-products vary in total fiber (NDF) and the characteristics of the fiber for stimulating chewing and saliva production and providing energy to the cow. Oftentimes, these fiber sources can be used for partial replacement of forage, but even more commonly,

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Ambachew Taye, Birhan, Alemayehu Amsalu Alen, Ashenafi Kalayu Nega, and Bantie Getnet Yirsaw. "Predicting Trends, Seasonal Effects, and Future Yields in Cow’s Milk through Time Series Analysis." In New Advances in the Dairy Industry [Working Title]. IntechOpen, 2022. http://dx.doi.org/10.5772/intechopen.105704.

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A dairy is a place that is used for handling milk and milk products. Dairy products are basically based on milk. Milk is used to prepare dairy products, such as butter, cheese, and milk powder. There is always a great demand for milk and milk products among people. This study attempted to investigate the trends in the actual yield of cow’s milk production at Andassa dairy farm. We used secondary data for the study of the daily milk production of cows at Andassa dairy farm. The specific objectives of the study were—to identify whether the milk production is time-dependent or not; to predict in

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Ozturkoglu-Budak, Sebnem. "Beneficial and Toxic Compounds Released by Starter and Secondary Microbiota in Dairy Products." In Nutrients in Dairy and their Implications on Health and Disease. Elsevier, 2017. http://dx.doi.org/10.1016/b978-0-12-809762-5.00026-7.

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GÖKMEN, Vural. "GIDA ATIKLARININ KATMA DEĞERLİ ÜRÜNLERE DÖNÜŞTÜRÜLMESİ." In GIDA, SU KAYBI ve İSRAFI. Türkiye Bilimler Akademisi, 2024. http://dx.doi.org/10.53478/tuba.978-625-6110-08-3.ch09.

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The agri-food sector is the world’s largest waste generator. It is estimated that today between one-quarter and one-third of the food produced globally today becomes waste. Agrifood waste and by-products originate from the natural aging (staling) and deterioration, pre-sorting, processing and manufacturing processes of food and beverage products. A significant portion of waste is generated during the transformation of raw materials (fruits, vegetables, plants, tubers, grains and animal products such as meat, milk and eggs) into different processed fruit and vegetable products (e.g. jams, sauce

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Celik, Sefa, Elif Cakir, and Alev Er. "Bioactive Properties and Food Applications of Cannabis sativa and Applications of Its Molecular Modeling." In Cannabis sativa Cultivation, Production, and Applications in Pharmaceuticals and Cosmetics. IGI Global, 2023. http://dx.doi.org/10.4018/978-1-6684-5718-4.ch007.

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In addition to being the oldest cultivated plant from past to present as a raw material source, Cannabis sativa L. is a strategically characteristic plant used for food, medicine, cosmetics, and pharmacological purposes. Molecular modeling is an important means for elucidating molecular structures and plays an important role in the design and development of new pharmaceuticals. This chapter includes the beneficial properties of the primary and secondary metabolites contained in cannabis such as foaming, emulsifying, gelling, film formation; antioxidant, antimicrobial activities and bakery prod

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Harrison, Joanne C., Magda Carvajal, and R. Colin Garner. "Immunological detection of aflatoxin B1-DNA and AFB1-serum albumin adducts in rat and human tissues." In Human Carcinogen Exposure. Oxford University PressOxford, 1991. http://dx.doi.org/10.1093/oso/9780199631858.003.0020.

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Abstract Aflatoxins are secondary metabolites of the moulds Aspergillus flavus and Aspergillus parasiticus and are commonly found as food contaminants. Toxin production is favoured by the warm, moist environments of tropical and subtropical countries and is enhanced still further by poor crop storage. The aflatoxins pose a hazard to populations in the West through the consumption and, in the case of dust-producing crops,2 the handling of contaminated food. There is also evidence that Westerners are exposed to aflatoxin M1 (AFM1) in dairy products and meat from cattle fed aflatoxincontaminated

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Sykes, N. J. "From Cu and Sceap to Beffe and Motton." In Food In Medieval England. Oxford University PressOxford, 2006. http://dx.doi.org/10.1093/oso/9780199273492.003.0005.

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Abstract Throughout the medieval period cattle and sheep were, with pigs, the main meat-providing animals, but the value of their flesh was often outstripped by demand for their milk, manure, and traction or wool. Since cattle and sheep were often managed intensively for these secondary products, any study of beef and mutton consumption must be viewed against the backdrop of the medieval economy. Between the fifth and sixteenth centuries England witnessed considerable economic change which surely influenced dietary practices. As the documentary record does not cover the whole period or the act

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Conference papers on the topic "Secondary dairy products"

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Veleva, L. "Phase Transformation of Iron Hydroxide in the Corrosion Products Formed in Humid Tropical Climate." In CORROSION 2003. NACE International, 2003. https://doi.org/10.5006/c2003-03602.

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Abstract The results of a study of corrosion products composition and morphology during the initial stages of rust formation on low carbon steel was carried out in a tropical humid climate (marine-coastal and rural-urban test sites, located in the Gulf of Mexico, in Southeastern Mexico) are presented. Data obtained in this study, by means of SEM and X-ray diffraction, show that the specifics of the Temperature – Relative Humidity daily complex have a significant influence on γ-FeOOH (goethite) and α-FeOOH (lepidocrocite) phases formation. The SEM reveals several steps in rust morphological evo

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E.N., Reva, Merker A.A., Doroshenko V.A., Shcherbakov A.A., and Krotova O.E. "THE USE OF MICROFILTRATION WHEY IN THE PRODUCTION OF GLUTEN-FREE BREAD." In OF THE ANNIVERSARY Х INTERNATIONAL SCIENTIFIC AND PRACTICAL CONFERENCE «INNOVATIVE TECHNOLOGIES IN SCIENCE AND EDUCATION» («ITSE 2022» CONFERENCE). DSTU-Print, 2022. http://dx.doi.org/10.23947/itse.2022.157-159.

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At present, due to the acute shortage of natural dairy products, the actual problem is the consumption of secondary raw milk raw materials in the conditions of industrial milk processing. The article provides an overview of food products that are produced on the basis of whey, as well as the possibility of using microfiltered whey in gluten-free bakery products to expand the product range and increase the value content.

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Lisicyn, V. A., V. A. Ivanec, A. V. Gavrish, and A. S. Kalinina. "FUNCTIONAL FOODS BASED ON WHEY PERMEATE." In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-73.

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Alasmar, Reem Moath, and Samir Jaoua. "Investigation and Biological Control of Toxigenic Fungi and Mycotoxins in Dairy Cattle Feeds." In Qatar University Annual Research Forum & Exhibition. Qatar University Press, 2020. http://dx.doi.org/10.29117/quarfe.2020.0065.

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Mycotoxins, the secondary fungal metabolites are important contaminants of food and feed. Among the other contaminants, aflatoxin B1 (AFB1) and OTA are frequently detected in the animal feed product. In the present study, the mixed dairy cow feed products were collected from the supermarkets in Qatar and analyzed for the presence of AFB1 and OTA. Yeast strains were isolated and tested for their biological control activities against aflatoxigenic and ochratoxin fungi. We demonstrated that local 15 yeasts isolates have important antifungal potential activities through the synthesis of volatile o

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Korol'kova, A. "PROSPECTS FOR USING SECONDARY DAIRY RAW MATERIALS IN PROCESSING MARAL MEAT." In SCIENTIFIC SUPPORT FOR LIVESTOCK BREEDING IN SIBERIA. Krasnoyarsk Scientific Research Institute of Agriculture is a separate division of the Federal Research Center KSC SB RAS, 2024. https://doi.org/10.52686/conferencearticle_67597cf564da46.37927273.

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he article presents data on the determination of the total biological value and toxicity of samples from antlers and a secondary product of dairy production. During the research, it was determined that the samples obtained are non-toxic. The death of Stylonychia mytilus infusoria has not been revealed. It was determined that the best indicators of the total biological value are obtained from a sample of antlers extracted in a subcutaneous serum, the difference with the control reference protein was 2 times.

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Marošević Dolovski, Ana, Katarina Itrić Ivanda, Rahela Kulčar, and Suzana Pasanec Preprotić. "Fluorescence spectroscopic analysis of biodegraded pressure-sensitive labels made from agro-industrial and post-consumer waste." In 11th International Symposium on Graphic Engineering and Design. University of Novi Sad, Faculty of technical sciences, Department of graphic engineering and design, 2022. http://dx.doi.org/10.24867/grid-2022-p86.

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Today, more than ever, sustainability is at its highest peak of daily interest for all business sectors, especially involving label and packaging industries. Usage of paper products made from alternative fiber sources is a very important topic that directly supports circular economy in everyday life. Although paper products should be recycled or re-used as secondary source of raw - material, a vast volume of products end their life at landfill, especially still in our region, causing excessive accumulation in the environment. For the purpose of this research, fluorescence intensity was measure

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Ural, Elif, and Emine Arman Kandırmaz. "GREEN RECYCLING OF TONER PRINTED PAPERS BY ENZYME DEINKING." In INTERNATIONAL SYMPOSIUM ON GRAPHIC ENGINEERING AND DESIGN. UNIVERSITY OF NOVI SAD FACULTY OF TECHNICAL SCIENCES DEPARTMENT OF GRAPHIC ENGINEERING AND DESIGN 21000 Novi Sad, Trg Dositeja Obradovića 6, 2024. http://dx.doi.org/10.24867/grid-2024-p73.

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The basic printing material of the printing industry is paper. The paper industry uses trees as a source of raw materials. Due to the increasing need and the environmental effects of tree cutting, recycling of used papers, deinking and making papers reusable are among the popular study subjects. The chemicals used in traditional deinking processes are highly toxic. For this reason, environmental protection, which is one of the main reasons for recycling, cannot be adequately achieved with this method. In studies carried out for this purpose, environmentally friendly enzymatic ink removal metho

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Abolina, Inese, and Andzela Veselova. "Remote work : the necessity of today." In New Challenges of Economic and Business Development. University of Latvia, 2021. http://dx.doi.org/10.22364/ncebd.2021.01.

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Global pandemic COVID-19 has increased the level of digitalization which allows public and private sector organizations in the world to employ people remotely outside office premises and crossing borders of the world. Remote work is one of the new employment forms caused by the impact of digitalization, which keeps conquering and strengthening the positions on our daily professional lives. It means extended use of different new employment forms, including the digital transition of administration processes and business management, improvement of digital skills and competences, contributing to d

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Ilić, Vanja. "Research on the prevalence of smoking among staff of Leskovac general hospital." In Proceedings of the International Congress Public Health - Achievements and Challenges. Institute of Public Health of Serbia "Dr Milan Jovanović Batut", 2024. http://dx.doi.org/10.5937/batutphco24140i.

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Introduction: Smoking remains a significant threat to public health globally, acknowledged as an epidemic by health experts. In Serbia, tobacco use has long been a major health risk factor. The 2019 study showed 31.9% of individuals aged 15 and above regularly or occasionally smoked tobacco, including heated products, with higher rates in men (33.9%) than women (30.1%). Daily smoking prevalence was 27.1%, slightly down from 2013, and electronic cigarette usage was 3.3%. The highest tobacco use was among 45-54-year-old, at 41.3%. This study aims to assess smoking habits among intensive care uni

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de Andreis, Federico, Davide Marchisio, and Federico Sottoriva. "The Rise of Storytelling as a Marketing Strategy for “Made in Italy” Products." In Eighth International Scientific-Business Conference LIMEN Leadership, Innovation, Management and Economics: Integrated Politics of Research. Association of Economists and Managers of the Balkans, Belgrade, Serbia, 2022. http://dx.doi.org/10.31410/limen.2022.297.

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Storytelling is the process of using fact and narrative to communicate something to the audience. The first approach to storytelling takes place as children, with the dual purpose of imagining a space-time different from reality, and secondly that of establishing contact with one’s parents, who are required to commit themselves daily, to transmit values and teachings. Popular myths and legends perform four functions that allow human beings to understand themselves, others, the mysteries of life and the universe that surrounds them (Atkinson, 2002). These functions are: − the psychological fu

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Reports on the topic "Secondary dairy products"

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Oliver, Amanda, Catherine Murphy, Edmund Howe, and John Vest. Comparing methods for estimating water surface elevation between gages in the Lower Mississippi River. Engineer Research and Development Center (U.S.), 2023. http://dx.doi.org/10.21079/11681/46915.

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Predicting a water surface elevation (WSElev) at a particular location has a wide range of applications like determining if a levee will overtop or how much a dike notch will increase water flow into a secondary channel. Five existing methods for predicting the water’s surface, (1) daily slope, (2) average slope, (3) River Analysis System (RAS) 1D, (4) RAS 2D, and (5) Adaptive Hydraulics modeling system (AdH), were used to predict the Mississippi River’s daily water surface from 10 October 2014 to 31 May 2016 at Friar’s Point, Greenville, and Natchez gages. The error, calculated as the model-p

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Riebesell, Ulf. Comprehensive data set on ecological and biogeochemical responses of a low latitude oligotrophic ocean system to a gradient of alkalinization intensities. OceanNets, 2022. http://dx.doi.org/10.3289/oceannets_d5.4.

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The potential biogeochemical and ecological impacts of ocean alkalinity enhancement were tested in a 5-weeks mesocosm experiment conducted in the subtropical, oligotrophic waters off Gran Canaria in September/October 2021. In the nine mesocosms, each with a volume of about 10 m3 inhabiting a natural plankton community, alkalinity enhancement was achieved through addition of a mix of sodium bicarbonate and sodium carbonate, simulating CO2-equilibrated alkalinization in a gradient from control up to twice the natural alkalinity. The response of the enclosed plankton community to the alkalinity a

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