The document is an application form for the Federal Public Service Commission (FPSC) competitive examination in Pakistan. It requests information such as the applicant's name, father's name, date of birth, religion, gender, addresses, educational history, employment record, and whether they have any disciplinary actions. The form must be filled out and submitted along with a recent photograph to apply for the FPSC competitive exam.
Freezing and chilling fish involves reducing the temperature to preserve it. Chilling means reducing temperature without freezing, while freezing occurs below 0°C. Freezing and chilling fish simply and safely avoids spoilage. The steps are selecting fresh fish, washing or removing scales, wrapping tightly, labeling, and freezing immediately. Freezing slows spoilage so fish maintains quality when thawed. During freezing, heat is removed until water turns to ice. Proper freezing methods and cold storage at -30°C maximize quality and safe storage time.
This document discusses methods of preserving fish, focusing on freezing as the most common modern technique. It provides details on the freezing process, including that it involves lowering the temperature of fish to -40°C or below to solidify water inside tissues. The key steps for freezing fish at home are to select fresh fish, clean and package it, label with name and date, and freeze immediately. Freezing fish slows spoilage by stopping microbial growth and bacterial activity while increasing shelf life. Proper freezing and storage below -20°C for a week eliminates potential parasite hazards in fish. Maintaining hygienic conditions during freezing prevents contamination.
Plankton collection, preservation and analysis, M. Sc. Zoology, University o...Royston Rogers
This document discusses methods for sampling and analyzing plankton, including the use of plankton nets, flowmeters, and bottles. It describes mesh sizes for nets and quality standards. The document also outlines procedures for preserving samples with formaldehyde, storing them in jars, and analyzing samples through settling, counting, and identification methods. References on marine plankton and oceans are also listed.
This document discusses two types of freezers used in fish processing - immersion freezers and spray freezers. Immersion freezers freeze fish by submerging them in a liquid refrigerant bath, allowing for efficient heat transfer. Spray freezers spray fish with a refrigerated liquid like liquid nitrogen, rapidly freezing the surface. Both methods freeze fish quickly while preventing freeze burn. Immersion freezing risks refrigerant penetrating the fish, while spray freezing has high operating costs due to liquid nitrogen usage. The document examines the working principles, advantages, and disadvantages of each freezer type.
This document discusses methods of chilling fish to maintain freshness. It begins by introducing chilling as the key factor for maintaining fish quality. The main methods of chilling discussed are wet icing, chilled seawater, refrigerated air, dry ice, and gel ice mats. Specific considerations for wet icing fish and different types of containers and insulation used in chilling are also covered.
The document provides information about proper chilling methods for fish. It discusses:
1) Chilling is the most common practice for maintaining fish freshness by reducing the temperature slightly below or above freezing. Several chilling methods are discussed including wet icing, chilled seawater, refrigerated air, dry ice, and gel ice mats.
2) Proper handling practices are important from harvesting to consumption. Sufficient ice, drainage of water, and preventing damage during transport are key considerations.
3) Common storage methods like bulking, shelfing, and boxing are described. Insulated containers made from plastic, wood, or metal can be used depending on properties like insulation and ease of handling.
Freezing fish and shrimp slows spoilage, increases shelf life, and prevents microbial growth and bacterial activity. There are two main freezing methods - slow freezing over 3-72 hours at -15°C to -29°C, and quick freezing within 30 minutes to 1 hour at -40°C. Freezing involves lowering the temperature through specific heat removal until most water in the fish tissue freezes into ice. Problems during freezing include desiccation, discoloration, toughness, and drip when thawed. Freezer types used include air blast, contact, immersion, and spray freezers.
Freezing and chilling fish involves reducing the temperature to preserve it. Chilling means reducing temperature without freezing, while freezing occurs below 0°C. Freezing and chilling fish simply and safely avoids spoilage. The steps are selecting fresh fish, washing or removing scales, wrapping tightly, labeling, and freezing immediately. Freezing slows spoilage so fish maintains quality when thawed. During freezing, heat is removed until water turns to ice. Proper freezing methods and cold storage at -30°C maximize quality and safe storage time.
This document discusses methods of preserving fish, focusing on freezing as the most common modern technique. It provides details on the freezing process, including that it involves lowering the temperature of fish to -40°C or below to solidify water inside tissues. The key steps for freezing fish at home are to select fresh fish, clean and package it, label with name and date, and freeze immediately. Freezing fish slows spoilage by stopping microbial growth and bacterial activity while increasing shelf life. Proper freezing and storage below -20°C for a week eliminates potential parasite hazards in fish. Maintaining hygienic conditions during freezing prevents contamination.
Plankton collection, preservation and analysis, M. Sc. Zoology, University o...Royston Rogers
This document discusses methods for sampling and analyzing plankton, including the use of plankton nets, flowmeters, and bottles. It describes mesh sizes for nets and quality standards. The document also outlines procedures for preserving samples with formaldehyde, storing them in jars, and analyzing samples through settling, counting, and identification methods. References on marine plankton and oceans are also listed.
This document discusses two types of freezers used in fish processing - immersion freezers and spray freezers. Immersion freezers freeze fish by submerging them in a liquid refrigerant bath, allowing for efficient heat transfer. Spray freezers spray fish with a refrigerated liquid like liquid nitrogen, rapidly freezing the surface. Both methods freeze fish quickly while preventing freeze burn. Immersion freezing risks refrigerant penetrating the fish, while spray freezing has high operating costs due to liquid nitrogen usage. The document examines the working principles, advantages, and disadvantages of each freezer type.
This document discusses methods of chilling fish to maintain freshness. It begins by introducing chilling as the key factor for maintaining fish quality. The main methods of chilling discussed are wet icing, chilled seawater, refrigerated air, dry ice, and gel ice mats. Specific considerations for wet icing fish and different types of containers and insulation used in chilling are also covered.
The document provides information about proper chilling methods for fish. It discusses:
1) Chilling is the most common practice for maintaining fish freshness by reducing the temperature slightly below or above freezing. Several chilling methods are discussed including wet icing, chilled seawater, refrigerated air, dry ice, and gel ice mats.
2) Proper handling practices are important from harvesting to consumption. Sufficient ice, drainage of water, and preventing damage during transport are key considerations.
3) Common storage methods like bulking, shelfing, and boxing are described. Insulated containers made from plastic, wood, or metal can be used depending on properties like insulation and ease of handling.
Freezing fish and shrimp slows spoilage, increases shelf life, and prevents microbial growth and bacterial activity. There are two main freezing methods - slow freezing over 3-72 hours at -15°C to -29°C, and quick freezing within 30 minutes to 1 hour at -40°C. Freezing involves lowering the temperature through specific heat removal until most water in the fish tissue freezes into ice. Problems during freezing include desiccation, discoloration, toughness, and drip when thawed. Freezer types used include air blast, contact, immersion, and spray freezers.
The document discusses various models and methods commonly used for marine fish stock assessment. It provides an overview of holistic or surplus production models, which analyze the relationship between effort and catch to estimate biomass and fishing mortality. Yield or yield per recruit models compute yield given exploitation patterns at different effort intensities. Virtual population analysis and cohort analysis reconstruct stock histories from catch-at-age data. Length cohort analysis is a modification of VPA that can use length frequency distributions. Time series analysis examines trends, seasonality and noise in catch or effort time series data. Ecological models account for biological interactions between species, while simulation modeling tests management actions and environmental impacts. Worked examples demonstrate length cohort analysis and yield per recruit modeling.
This seminar presentation discusses surimi technology and its properties. It begins with an introduction that defines surimi as a crude myofibrillar protein concentrate made from minced fish muscle that has been washed to remove components like fat and blood. The document then discusses suitable fish species for surimi production, the processing steps of washing, dewatering, refining, and adding cryoprotectants like sucrose and sorbitol. Key properties of quality surimi are also outlined, such as strong gel-forming ability and good water holding capacity.
This document discusses two methods of onshore fish processing: handling and final processing. It describes the key steps of chilling, pre-processing, heating, freezing and controlling moisture content. Chilling involves immediately storing harvested fish in ice or refrigerated seawater to cool it. Pre-processing includes inspection, washing, sorting, grading and butchering the harvested fish. Heating, freezing and controlling moisture content are also part of the onshore processing methods.
Gear selectivity refers to a fishing gear's ability to target and capture certain species, sizes, or sexes of fish while allowing incidental bycatch to escape unharmed. Most gears like trawls selectively catch larger fish, while some gears like gill nets selectively catch fish within a certain size range. The selection curve shows the size ranges caught by a gear. A bell curve indicates the optimum size range, while a sigmoid curve shows how percentage retained increases with size. Gill nets catch fish by wedging, gilling, or tangling in meshes. Mesh size, net dimensions, hanging ratio, and environmental factors influence gill net selectivity. Proper understanding of selectivity allows sustainable fisheries that return juveniles.
Otter boards are devices used to maintain the horizontal opening of trawl nets. They were first introduced in 1894 in Scottish waters as an alternative to wooden beams. There are several types of otter boards including rectangular flat boards, rectangular curved boards, and oval boards. Otter boards contribute to drag and fuel consumption during trawling. Their design aims to optimize aspects like weight, shape, and aspect ratio to improve hydrodynamic efficiency while maintaining stability and ability to handle different sea conditions.
Virtual population analysis (VPA) is a cohort modeling technique commonly used in fisheries science for reconstructing historical fish numbers at age using information on death of individuals each year. This death is usually partitioned into catch by fisheries and natural mortality. VPA is virtual in the sense that the population size is not observed or …
Effect of anthropogenic factors on fish egg and larvae ashish sahu sahu81862@...Ashish sahu
Waste products and pollutants from human activities can accumulate in marine animals through the food web and make them unsuitable for consumption. Long-living top predators are most at risk of accumulating these pollutants over time. Common pollutants include chemicals from sewage, oil industry discharges, antifouling agents, heavy metals, and plastic waste. These pollutants can have toxic effects on fish eggs and larvae, causing abnormalities that impact survival. Microplastics in particular can inhibit hatching and decrease growth in fish larvae. The impacts of pollution extend throughout the food web and pose threats to marine species from plankton to top predators.
characteristics of mixed stock FisheriesAshish sahu
A mixed stock fishery consists of fish from a variety of ages, sizes, species, geographic origins, or genetic origins. This presents challenges for fisheries managers as it is difficult to target specific types of fish using most commercial fishing methods. Mixed stocks of a species can have significant morphological and biological differences between populations. Assessment of mixed tropical stock fisheries is more difficult than temperate stocks due to variations in spawning seasons, growth rates, and maturity sizes between cohorts within a species. Conventional stock assessment models designed for temperate species must be applied cautiously to mixed tropical stocks and require separate estimation of parameters like mortality, fishing effort, and growth.
This document provides information about different methods for preserving fish, including general preservation procedures, reducing free water through drying and salting, and smoking. It discusses:
1) General preservation procedures including preparation, coating, frying, freezing, and storage.
2) Reducing free water through drying, which involves removing water from fish through evaporation using heat, and salting, where salt is rubbed or brined into fish to reduce water activity.
3) Specific drying, salting, and smoking methods and processes are described, along with factors that influence each method and potential problems to avoid.
CAGE CULTURE OF FISH THEIR TREND,STATUS AND PRODUCTION Ashish sahu
Cage culture is an aquaculture production system where fish are held in Cage. Cage culture of fish utilizes existing water resources but encloses the fish in a cage which allows water to pass freely through the enclosures and the surrounding water body. Cages are used to culture several types of shell fish and finfish species in fresh, brackish and marine waters. Cages in freshwaters are used for food fish culture and for fry to fingerling rearing.
In 1950s modern cage culture began with the initiation of production of synthetic materials for cage construction. Fish production in cages became highly popular among the small or limited resource farmers who are looking for alternatives to traditional agricultural crops. The mesh size of the cage is kept smaller than the fish body. In India cage culture have been attempted first for Air breathing fish. Cage mesh netting made from synthetic material that can resist decomposition in water for a long period of time. Cage are used to culture several type of shell fish and fin fishes in fresh , brackish and marine water. Cage in fresh water are used for food fish culture and for fry to fingerling rearing. Cages are generally small, ranging in freshwater reservoirs from 1 square meter (m2) to 500 m2.
Definition –
Cage culture is a system in which the cultured Fish 0r animal are enclosed from all side allowing water to pass freely through the enclosures and the surrounding water body.
HISTORY-
Cage culture seem to have developed around 200 year ago in Cambodia where fisherman used to keep clarias spp. And some other fishes in bamboo made cage. Cage culture is traditional in part of Indonesia also attempted for the first time in air breathing fishes in swamp for raising major carp in running water in the river, Yamuna and Ganga at Allahabad and for raising Common carp , Catla , Silver carp, Rohu , Snakehead and Tilapia in still water body of Karnataka. In India sea cage start in 2007 for culture sea bass at Vishakhapatnam by CMFRI. anchored in streams which are practically open sewers. Common carp , where cage are in the southern USA. Around 80 species are being culture in cage. In India cage culture was initially culture in bamboo cage is practice in west java, since early 1940. Modern cage culture in open water bodies probably originated in Japan in early 1950. According to FAO cage culture is being practiced in more than 62 countries and has a become high tech business in developed countries such as floating and submerged cage culture of Salmonids in Norway, Canada and Scotland, Tuna and Yellowtails in Japan , Chinese carp in China, and catfish.
Carangids fishery in India provides an overview of the carangids fishery in Indian waters. The following key points are mentioned:
- Carangids contribute around 5.8% of India's annual marine fish landings and occupy the 3rd and 4th rank in pelagic and total marine landings respectively.
- Around 60 species belonging to 20 genera are found along the Indian coast. The fishery is supported by species like Megalaspis cordyla, Decapterus russelli, Alepes djedaba, etc.
- Production has increased from around 18,000 tonnes in 1950-1960 to over 200,000 tonnes currently. States like Gujarat
Presentation on worldwide AWI patents for Caviar production from living sturgeon at the International Sturgeon Meeting, 1rst to 5th of June in Krasnodar, Russia.
Fish protein concentrates are produced by removing water and fat from fish through solvent extraction, usually using isopropyl alcohol. There are three main types of FPC defined by their fat content and flavor. Type A has virtually no odor or taste with a maximum 0.75% fat. Type B has a fishy flavor and up to 3% fat. Type C is normal fish meal. A typical production process involves three extraction stages using heated isopropyl alcohol to reduce the fish's moisture, fat, and fishy compounds. The resulting FPC powder is 75-95% protein and can be incorporated into foods like bread, cereals, and infant formula at levels that don't affect properties. FPC provides a highly nut
This document discusses the natural food and feeding habits of fishes. It covers different types of plankton, benthos, and detritus that serve as food sources for fishes based on their ecological niche. Various feeding classifications are described, including feeding types, trophic niches, and quantitative analyses of gut content. Structural modifications in fishes related to their different feeding habits are also mentioned.
Factors considered for designing or selection fishing gear, Joselin J
The document discusses factors to consider when designing or selecting fishing gear. It states that the choice of fishing gear depends primarily on the biological, behavioral, and distribution characteristics of the target species. The gear must be selected based on attributes suitable for the specific fishing conditions and resources. Some key factors discussed are the biology, behavior, distribution, fishing depth, currents, visibility, sea bottom conditions, and other practical considerations. No single gear is suitable for all conditions, and trade-offs may be necessary.
Fisheries Plant Management and Operation.pptxHrishika Barua
This document discusses the management and operation of fisheries processing plants. It outlines the key aspects such as production, quality control, research and development, capital and human resources management. Maintaining strict sanitation and hygiene protocols is essential to ensure product quality and safety. Effective management of these functions can help a plant achieve success and market competitiveness.
This document provides guidelines for proper handling and storage of fish to maximize shelf life:
- Freshly caught fish must be cooled immediately and kept refrigerated until consumed to preserve quality. Maintaining an unbroken cold chain is important.
- Different types of fish can be stored at temperatures from -10°C to -29°C, with storage times ranging from 1 month to 10 months depending on the fish and temperature.
- Private export companies follow standards to freeze and store fish for extended domestic and international distribution, while lack of infrastructure limits domestic market reach. Developing a national cold chain could expand market access.
Hatchery management of Trout & present status in india ,riteshRitesh chandravanshi
This document discusses seed production of trout. It describes the reproductive biology of trout and important trout species. It then outlines the different units of a trout hatchery - the broodstock unit, egg taking and milt collection unit, incubation unit, and larval rearing unit. It provides details on the processes that take place in each unit, including water quality parameters and incubation times. Lastly, it reviews the current status and production of trout farming in India and provides strategies to improve the industry.
The document lists the various species of fish, shellfish, crustaceans, and other marine animals found in Indian waters. It includes the scientific names and common names of species from several families, including carps, catfish, snakeheads, prawns, crabs, lobsters, mollusks, sharks, rays and others. The document appears to be providing an overview of the different types of freshwater and marine organisms available in India for industrial fish and fisheries.
Fish products can be categorized into several types based on the part of the fish used and processing method. These include fish liver oil, body oil, fish meal, fish oil, surimi, fish ham, fish sausage, and kamaboko. Fish liver oil is extracted from fish livers and is an important source of vitamins A and D. Body oil is extracted from whole fish or fish offal and can be used for human consumption or in paints and varnishes. Fish meal is produced from whole fish or fish offal and is rich in protein and minerals, primarily used in animal feed. Surimi is a paste made from ground white fish flesh used to make products like kamaboko in Asia.
How to Setup Warehouse & Location in Odoo 17 InventoryCeline George
In this slide, we'll explore how to set up warehouses and locations in Odoo 17 Inventory. This will help us manage our stock effectively, track inventory levels, and streamline warehouse operations.
How to Make a Field Mandatory in Odoo 17Celine George
In Odoo, making a field required can be done through both Python code and XML views. When you set the required attribute to True in Python code, it makes the field required across all views where it's used. Conversely, when you set the required attribute in XML views, it makes the field required only in the context of that particular view.
The document discusses various models and methods commonly used for marine fish stock assessment. It provides an overview of holistic or surplus production models, which analyze the relationship between effort and catch to estimate biomass and fishing mortality. Yield or yield per recruit models compute yield given exploitation patterns at different effort intensities. Virtual population analysis and cohort analysis reconstruct stock histories from catch-at-age data. Length cohort analysis is a modification of VPA that can use length frequency distributions. Time series analysis examines trends, seasonality and noise in catch or effort time series data. Ecological models account for biological interactions between species, while simulation modeling tests management actions and environmental impacts. Worked examples demonstrate length cohort analysis and yield per recruit modeling.
This seminar presentation discusses surimi technology and its properties. It begins with an introduction that defines surimi as a crude myofibrillar protein concentrate made from minced fish muscle that has been washed to remove components like fat and blood. The document then discusses suitable fish species for surimi production, the processing steps of washing, dewatering, refining, and adding cryoprotectants like sucrose and sorbitol. Key properties of quality surimi are also outlined, such as strong gel-forming ability and good water holding capacity.
This document discusses two methods of onshore fish processing: handling and final processing. It describes the key steps of chilling, pre-processing, heating, freezing and controlling moisture content. Chilling involves immediately storing harvested fish in ice or refrigerated seawater to cool it. Pre-processing includes inspection, washing, sorting, grading and butchering the harvested fish. Heating, freezing and controlling moisture content are also part of the onshore processing methods.
Gear selectivity refers to a fishing gear's ability to target and capture certain species, sizes, or sexes of fish while allowing incidental bycatch to escape unharmed. Most gears like trawls selectively catch larger fish, while some gears like gill nets selectively catch fish within a certain size range. The selection curve shows the size ranges caught by a gear. A bell curve indicates the optimum size range, while a sigmoid curve shows how percentage retained increases with size. Gill nets catch fish by wedging, gilling, or tangling in meshes. Mesh size, net dimensions, hanging ratio, and environmental factors influence gill net selectivity. Proper understanding of selectivity allows sustainable fisheries that return juveniles.
Otter boards are devices used to maintain the horizontal opening of trawl nets. They were first introduced in 1894 in Scottish waters as an alternative to wooden beams. There are several types of otter boards including rectangular flat boards, rectangular curved boards, and oval boards. Otter boards contribute to drag and fuel consumption during trawling. Their design aims to optimize aspects like weight, shape, and aspect ratio to improve hydrodynamic efficiency while maintaining stability and ability to handle different sea conditions.
Virtual population analysis (VPA) is a cohort modeling technique commonly used in fisheries science for reconstructing historical fish numbers at age using information on death of individuals each year. This death is usually partitioned into catch by fisheries and natural mortality. VPA is virtual in the sense that the population size is not observed or …
Effect of anthropogenic factors on fish egg and larvae ashish sahu sahu81862@...Ashish sahu
Waste products and pollutants from human activities can accumulate in marine animals through the food web and make them unsuitable for consumption. Long-living top predators are most at risk of accumulating these pollutants over time. Common pollutants include chemicals from sewage, oil industry discharges, antifouling agents, heavy metals, and plastic waste. These pollutants can have toxic effects on fish eggs and larvae, causing abnormalities that impact survival. Microplastics in particular can inhibit hatching and decrease growth in fish larvae. The impacts of pollution extend throughout the food web and pose threats to marine species from plankton to top predators.
characteristics of mixed stock FisheriesAshish sahu
A mixed stock fishery consists of fish from a variety of ages, sizes, species, geographic origins, or genetic origins. This presents challenges for fisheries managers as it is difficult to target specific types of fish using most commercial fishing methods. Mixed stocks of a species can have significant morphological and biological differences between populations. Assessment of mixed tropical stock fisheries is more difficult than temperate stocks due to variations in spawning seasons, growth rates, and maturity sizes between cohorts within a species. Conventional stock assessment models designed for temperate species must be applied cautiously to mixed tropical stocks and require separate estimation of parameters like mortality, fishing effort, and growth.
This document provides information about different methods for preserving fish, including general preservation procedures, reducing free water through drying and salting, and smoking. It discusses:
1) General preservation procedures including preparation, coating, frying, freezing, and storage.
2) Reducing free water through drying, which involves removing water from fish through evaporation using heat, and salting, where salt is rubbed or brined into fish to reduce water activity.
3) Specific drying, salting, and smoking methods and processes are described, along with factors that influence each method and potential problems to avoid.
CAGE CULTURE OF FISH THEIR TREND,STATUS AND PRODUCTION Ashish sahu
Cage culture is an aquaculture production system where fish are held in Cage. Cage culture of fish utilizes existing water resources but encloses the fish in a cage which allows water to pass freely through the enclosures and the surrounding water body. Cages are used to culture several types of shell fish and finfish species in fresh, brackish and marine waters. Cages in freshwaters are used for food fish culture and for fry to fingerling rearing.
In 1950s modern cage culture began with the initiation of production of synthetic materials for cage construction. Fish production in cages became highly popular among the small or limited resource farmers who are looking for alternatives to traditional agricultural crops. The mesh size of the cage is kept smaller than the fish body. In India cage culture have been attempted first for Air breathing fish. Cage mesh netting made from synthetic material that can resist decomposition in water for a long period of time. Cage are used to culture several type of shell fish and fin fishes in fresh , brackish and marine water. Cage in fresh water are used for food fish culture and for fry to fingerling rearing. Cages are generally small, ranging in freshwater reservoirs from 1 square meter (m2) to 500 m2.
Definition –
Cage culture is a system in which the cultured Fish 0r animal are enclosed from all side allowing water to pass freely through the enclosures and the surrounding water body.
HISTORY-
Cage culture seem to have developed around 200 year ago in Cambodia where fisherman used to keep clarias spp. And some other fishes in bamboo made cage. Cage culture is traditional in part of Indonesia also attempted for the first time in air breathing fishes in swamp for raising major carp in running water in the river, Yamuna and Ganga at Allahabad and for raising Common carp , Catla , Silver carp, Rohu , Snakehead and Tilapia in still water body of Karnataka. In India sea cage start in 2007 for culture sea bass at Vishakhapatnam by CMFRI. anchored in streams which are practically open sewers. Common carp , where cage are in the southern USA. Around 80 species are being culture in cage. In India cage culture was initially culture in bamboo cage is practice in west java, since early 1940. Modern cage culture in open water bodies probably originated in Japan in early 1950. According to FAO cage culture is being practiced in more than 62 countries and has a become high tech business in developed countries such as floating and submerged cage culture of Salmonids in Norway, Canada and Scotland, Tuna and Yellowtails in Japan , Chinese carp in China, and catfish.
Carangids fishery in India provides an overview of the carangids fishery in Indian waters. The following key points are mentioned:
- Carangids contribute around 5.8% of India's annual marine fish landings and occupy the 3rd and 4th rank in pelagic and total marine landings respectively.
- Around 60 species belonging to 20 genera are found along the Indian coast. The fishery is supported by species like Megalaspis cordyla, Decapterus russelli, Alepes djedaba, etc.
- Production has increased from around 18,000 tonnes in 1950-1960 to over 200,000 tonnes currently. States like Gujarat
Presentation on worldwide AWI patents for Caviar production from living sturgeon at the International Sturgeon Meeting, 1rst to 5th of June in Krasnodar, Russia.
Fish protein concentrates are produced by removing water and fat from fish through solvent extraction, usually using isopropyl alcohol. There are three main types of FPC defined by their fat content and flavor. Type A has virtually no odor or taste with a maximum 0.75% fat. Type B has a fishy flavor and up to 3% fat. Type C is normal fish meal. A typical production process involves three extraction stages using heated isopropyl alcohol to reduce the fish's moisture, fat, and fishy compounds. The resulting FPC powder is 75-95% protein and can be incorporated into foods like bread, cereals, and infant formula at levels that don't affect properties. FPC provides a highly nut
This document discusses the natural food and feeding habits of fishes. It covers different types of plankton, benthos, and detritus that serve as food sources for fishes based on their ecological niche. Various feeding classifications are described, including feeding types, trophic niches, and quantitative analyses of gut content. Structural modifications in fishes related to their different feeding habits are also mentioned.
Factors considered for designing or selection fishing gear, Joselin J
The document discusses factors to consider when designing or selecting fishing gear. It states that the choice of fishing gear depends primarily on the biological, behavioral, and distribution characteristics of the target species. The gear must be selected based on attributes suitable for the specific fishing conditions and resources. Some key factors discussed are the biology, behavior, distribution, fishing depth, currents, visibility, sea bottom conditions, and other practical considerations. No single gear is suitable for all conditions, and trade-offs may be necessary.
Fisheries Plant Management and Operation.pptxHrishika Barua
This document discusses the management and operation of fisheries processing plants. It outlines the key aspects such as production, quality control, research and development, capital and human resources management. Maintaining strict sanitation and hygiene protocols is essential to ensure product quality and safety. Effective management of these functions can help a plant achieve success and market competitiveness.
This document provides guidelines for proper handling and storage of fish to maximize shelf life:
- Freshly caught fish must be cooled immediately and kept refrigerated until consumed to preserve quality. Maintaining an unbroken cold chain is important.
- Different types of fish can be stored at temperatures from -10°C to -29°C, with storage times ranging from 1 month to 10 months depending on the fish and temperature.
- Private export companies follow standards to freeze and store fish for extended domestic and international distribution, while lack of infrastructure limits domestic market reach. Developing a national cold chain could expand market access.
Hatchery management of Trout & present status in india ,riteshRitesh chandravanshi
This document discusses seed production of trout. It describes the reproductive biology of trout and important trout species. It then outlines the different units of a trout hatchery - the broodstock unit, egg taking and milt collection unit, incubation unit, and larval rearing unit. It provides details on the processes that take place in each unit, including water quality parameters and incubation times. Lastly, it reviews the current status and production of trout farming in India and provides strategies to improve the industry.
The document lists the various species of fish, shellfish, crustaceans, and other marine animals found in Indian waters. It includes the scientific names and common names of species from several families, including carps, catfish, snakeheads, prawns, crabs, lobsters, mollusks, sharks, rays and others. The document appears to be providing an overview of the different types of freshwater and marine organisms available in India for industrial fish and fisheries.
Fish products can be categorized into several types based on the part of the fish used and processing method. These include fish liver oil, body oil, fish meal, fish oil, surimi, fish ham, fish sausage, and kamaboko. Fish liver oil is extracted from fish livers and is an important source of vitamins A and D. Body oil is extracted from whole fish or fish offal and can be used for human consumption or in paints and varnishes. Fish meal is produced from whole fish or fish offal and is rich in protein and minerals, primarily used in animal feed. Surimi is a paste made from ground white fish flesh used to make products like kamaboko in Asia.
How to Setup Warehouse & Location in Odoo 17 InventoryCeline George
In this slide, we'll explore how to set up warehouses and locations in Odoo 17 Inventory. This will help us manage our stock effectively, track inventory levels, and streamline warehouse operations.
How to Make a Field Mandatory in Odoo 17Celine George
In Odoo, making a field required can be done through both Python code and XML views. When you set the required attribute to True in Python code, it makes the field required across all views where it's used. Conversely, when you set the required attribute in XML views, it makes the field required only in the context of that particular view.
Leveraging Generative AI to Drive Nonprofit InnovationTechSoup
In this webinar, participants learned how to utilize Generative AI to streamline operations and elevate member engagement. Amazon Web Service experts provided a customer specific use cases and dived into low/no-code tools that are quick and easy to deploy through Amazon Web Service (AWS.)
Beyond Degrees - Empowering the Workforce in the Context of Skills-First.pptxEduSkills OECD
Iván Bornacelly, Policy Analyst at the OECD Centre for Skills, OECD, presents at the webinar 'Tackling job market gaps with a skills-first approach' on 12 June 2024
Strategies for Effective Upskilling is a presentation by Chinwendu Peace in a Your Skill Boost Masterclass organisation by the Excellence Foundation for South Sudan on 08th and 09th June 2024 from 1 PM to 3 PM on each day.
हिंदी वर्णमाला पीपीटी, hindi alphabet PPT presentation, hindi varnamala PPT, Hindi Varnamala pdf, हिंदी स्वर, हिंदी व्यंजन, sikhiye hindi varnmala, dr. mulla adam ali, hindi language and literature, hindi alphabet with drawing, hindi alphabet pdf, hindi varnamala for childrens, hindi language, hindi varnamala practice for kids, https://www.drmullaadamali.com
1. Government of Pakistan Website: www.fpsc.gov.pk
FEDERAL PUBLIC SERVICE COMMISSION E-mail : css@fpsc.gov.pk
Aga Khan Road, F-5/1, Islamabad Fax : 051-9203410 & 9213386
APPLICATION FORM FOR COMPETITIVE EXAMINATION (CSS) - 2011010101010
For Office Use Only
Receiving Stamp
T.R. removed for Rs. ___________.
Photograph
Batch No. Diary No. Size 2” x 1.5”
(must be paste here
with gum only)
Roll No.
1. Name (In capital letters as per Matriculation Certificate)
2.(a) Father’s Name
2. (b) Husband’s Name (in case of married female candidates)
3. (a) Date of birth (As per Matric Certificate / CE Rules) Age on 31.12.2010
3.(b)
- - 1 9 Year Month Day
4. (a) Religion (Please tick the relevant box)
If Non Muslim whether desires to be examined in
Muslim Non Muslim 4.(b) Islamiat ( for details see para-1(vi) of Appendix-I of Yes No
CE Rules, 2011)
5. (a) Gender 5.(b) Marital Status S M D W
M F
6. Postal Address
7. Permanent Address
8. Particulars about Spouse/Fiancée:-
Nationality________________ Age _____________ Education ___________________________
Occupation__________________________________ Designation __________________________
9. Examination Centre: (Please tick one) Abbottabad Bahawalpur Dera Ghazi Khan Dera Ismail Khan
Faisalabad Gilgit Gujranwala Hyderabad Islamabad Karachi
Lahore Larkana Multan Muzaffarabad Okara Peshawar
Quetta Rawalpindi Sargodha Sialkot Sukkur
10. Domicile: Balochistan Khyber Pakhtoonkhwa
Balochistan (Recognized Tribes) Khyber Pakhtoonkhwa
(Please tick one) (Tribal Area)
Punjab
Sindh ( Rural ) Sindh ( Urban ) Punjab (Tribal Area)
(including Islamabad)
Azad Kashmir Gilgit - Baltistan FATA
District of Domicile
11. Email __________________________Ph.Off__________________ Ph.Res ________________Mobile ______________
12. C.N.I.C. # - -
13. (a) Age Relaxation Claimed YES NO 13.(b) If yes indicate the category
Government Employee (In service) Recognized Tribes/ Tribal Area Azad Kashmir
Scheduled Caste Buddhist Community Gilgit - Baltistan
Disabled Candidate Armed forces (in service)
Signature of Applicant
2. -2-
14. Education Record. List below all institutions where you have been educated and the examinations passed. If, you have secured a position in any examination write 1/2/3 in the relevant column.
For institutions in Pakistan give place/district under location. For institutions abroad mention the country only.
Medium of Years Name of Date of result Division Board/ University Major Subjects *Distinctions achieved/ R/
School/College/ Instruction Examination Announcement (I/II) or (Examining Body) Academic Awards etc. M/
University & English / Passed dd/mm/yy Grade F
Location Urdu From To (A/B/C)
or CPGA
In this column write “R” against the qualification (i.e. Bachelor’s Degree or higher) that make you eligible for appearing in the examination.
In the case you are MBBS. Mark “M” and if you have graduated from foreign University, enter ‘F’.
15 Extra Activities
S. No Year Extra Curricular Activities/ Sports/ Hobbies
From To
16. Disciplinary Action/Conviction: Was any disciplinary action, ever taken against you in any educational institution or department or were you ever debarred from government service or any examination/selection held by
FPSC, or were you ever convicted for any crime other than a minor traffic offence (Put a cross in relevant box)?
No Yes (Pl. attach a statement giving full details. It will be kept confidential)
3. -3-
17. Employment Record: In this Employment Record include all appointments held, professional practice, self-employment and un-employment, (if any) so as to completely account for the whole of this period.
Date Type of organization Nature Put a cross (X) Basic
(Exact dates must be filled in and no Put a cross (X) in one in one relevant Column Scale
box be left blank) relevant Column (if any)
Provincial Govt.
Ad-hoc/Contact
Self Employed
Armed Forces
Federal Govt.
Pvt. Practice/
un-employed
From To
Semi Govt.
Temporary
Officiating
S. No Post and office held Name of Organization
Permanent
Private
(Todate for in
service)
1
2
3
4
5
18. Languages: Name the languages in which you have any proficiency (mother tongue first) and grade your ability as A,B or C under the three columns below:- (A=Excellent , B=Good, C=Fair)
Name of Ability
Language Certificate/Diploma, if any
Read Write Speak
19. Full particulars of the near relations, if any i.e. father, mother, brothers, sisters, first uncles and first relations in law who are/were in Government service of Pakistan or elsewhere, specifying the posts held and where posted.
S. No. Name of Relatives Relationship Post held / Department Place of duty
1.
2.
3.
4. -4-
OPTIONAL SUBJECTS (600 MARKS)
20. A list of optional subjects is given below, the marks for subjects are shown against each. The candidates are required to select
optional subjects carrying a total of 600 marks, but not more than 200 marks from any box/columns, as provided in the column of
rules. Please encircle the code number of the subjects in which you desire to be examined. Candidates will be responsible for any error in
the selection of subjects marked by them as wrong selection/combination of subjects will lead to rejection under the Rules.
Rules Code Subject Marks
Subject (s) carrying not more than 200 marks from Code 11 Accountancy & Auditing 200
No.11 to 14 can be opted. 12 Economics 200
Note: Business Administration cannot be combined with 13 Business Administration 100
Public Administration. 14 Public Administration 100
Subject (s) carrying not more than 200 marks from Code 15 Political Science 200
No. 15 to 19 can be opted. 16 Agriculture 100
17 Forestry 100
18 Sociology 100
19 Journalism 100
Subject (s) carrying not more than 200 marks from Code No. 20 Pure Mathematics 200
20 to 23 can be opted. 21 Applied Mathematics 200
22 Computer Science 100
23 Statistics 100
Only one subject from Code No. 24 to 29 can be opted. 24 Physics 200
25 Geology 200
26 Geography 200
27 Chemistry 200
28 Botany 200
29 Zoology 200
Only one subject from Code No. 30 to 34 can be opted 30 Islamic History & Culture 200
31 History of Pak. & India 200
32 British History 200
33 European History 200
34 History of the U.S.A. 100
Subject (s) carrying not more than 200 marks from Code No. 35 Law 200
35 to 40 can be opted. 36 Constitutional Law 100
Note: International Law cannot be Combined with 37 Mercantile Law 100
International Relations. 38 Muslim Law & Jurisprudence 100
39 International Law 100
40 International Relations 100
Only one subject from Code No. 41 to 42 can be opted. 41 Philosophy 200
42 Psychology including 200
Experimental Psychology
Only one Regional Language from Code No. 43 to 46 can be 43 Sindhi 100
opted. 44 Pushto 100
Note: Regional Languages cannot be combined with 45 Punjabi 100
Urdu. 46 Balochi 100
Only one National /Foreign/ Classical Language from Code 47 English Literature 200
No. 47 to 50 can be opted. 48 Urdu 200
Note: Urdu cannot be combined with Regional 49 Persian 200
Languages. 50 Arabic 200
Caution : No subsequent change in the selection of optional subjects shall be allowed..
21. Whether Disabled YES NO 21. (b) If yes indicate the category
1 Physically Impaired Hearing/ Hearing/Speech Impaired (Deaf & Dumb)
2 3 Visually Impaired (Blind)
21. (c) Do you need: Helper Writer Computer (for visually impaired at Islamabad only)
5. -5-
22. Particulars about parents.
Father Mother
(a) Age
(b) Qualification
(c) Occupation / Designation present
(d) Occupation / Designation (at the time of your birth)
(e) Parents alive or dead, if dead year of death
(f) Annual Income
(g) Any other source of income / supporting income
23. Brothers/Sisters: Please indicate the order of birth of your brothers and sisters(including yourself); Step-brothers and step-
sisters (if any) in the second column. Write B for brother, S for sister, SB for step-brother, SS for step-sister and X for yourself.
In the column for ‘occupation’ clearly indicate his/her occupation. If pertinent write ‘Household’ ‘student’ etc. In the next
column mention the highest degree obtained. Class passed or class in which studying.
S.No B,S,SB, S.No B,S,SB,
Age Occupation Education Age Occupation Education
SS or X SS or X
1 7
2 8
3 9
4 10
5 11
6 12
24. Detail of any previous attempt for Competitive Examinations (CSS).
S.No. Year Roll No. Examination RESULT: Write A for Absent, F for Fail, P for Pass, &
R for Recommended (if Recommended mention group)
1
2
3
4
25. Occupational Groups:
The occupational groups/services to which you can be recommended are listed below (in alphabetic order).
Please indicate your preference to these groups/services by writing 01, 02, 03, …………………….12 in order of your
preference in the relevant column below against the groups/ services, for which, you choose to be considered. Do not write
any thing against the groups/services, for which, you do not wish to be considered.
Note :- Disabled candidates in the categories of physically impaired, hearing/speech impaired (deaf & dumb) and visually
impaired are allowed to indicate their preference against the four occupational groups/services only viz; (a) Commerce &
Trade Group, (b) Pakistan Audit & Accounts Service (c) Information Group and (d) Postal Group. Disabled candidates
securing a position against prescribed 7.5% merit quota on all Pakistan basis may be considered for allocation to
Foreign Service of Pakistan on the basis of his/her choice.
S. No. Occupational Groups / Services (BS-17) Order of
Preference
1 Commerce and Trade Group.
2 District Management Group.
3 Foreign Service of Pakistan
4 Information Group.
5 Inland Revenue Service
6 Military Lands & Cantonments Group
7 Office Management Group
8 Pakistan Audit and Accounts Service.
9 Pakistsan Customs Service
10 Police Service of Pakistan.
11 Postal Group.
12 Railways (Commercial and Transportation) Group.
26. (a) Previous experience of taking psychological test: No Yes
(b) If yes, give the name of test taking organization: ___________________________________
6. -6-
CHECK LIST
1. Please confirm if the following documents have been attached with the application form:
All documents attached with the form must be numbered in continuation with the page number of the application form in
following sequence:-
Yes No
(a) Original Treasury Receipt for Rs.1000/- Dated:_________________, Fee deposited in NBP
Branch Name__________________________________________________
Bank(Branch Code) _____________ City/District____________________________
(b) Recent 4 Photographs (attested on back side, mentioning name and father’s name).
(c) Attested copy of Computerized National Identity Card.
Attested copy of Matriculation Certificate showing date of birth. Provisional
(d)
Certificate/Result Card/Marks Sheet is not acceptable.
(e) Attested copy of Degree(s).
(f) Attested copy of self Domicile Certificate
(g) Certificate for Buddhist and Scheduled Caste Candidates. (Annex-A)
(h) Certificate for Provincial/Federal Tribal Areas candidates and those belonging to Gilgit -
Baltistan. (Annex-B).
(i) Certificate from Kashmir Affairs Division for Azad Kashmir Nationals. (Annex-C).
(j) Certificate for Minorities .(Annex-D)
(k) Departmental Permission Certificate (Annex-E) (for Government Servants).
In case of Ex-Employees of Armed Forces of Pakistan No Objection Certificate from
(l)
relevant authority.
(m) In case of Disabled candidates, certificate of disability from the competent authority.
(n) Whether you have signed the application? ( first page)
If any other documents are attached with application form please attach a separate list:-
2. I have read and understood “Rules for Competitive Examination”, ‘Regulations for Physical Examination’ and
“Instructions to Candidates” before filling this application form and agree to abide by them.
3. I certify that the statements I have made in this application are true to the best of my knowledge and belief. I understand
that if any of the above statement is false in any material respect or omits any material information relevant to my previous
examinations, service, etc. my application is liable to be rejected and if appointed my appointment is liable to be terminated.
Place: _________________________
Date: __________________________
Signature of Applicant
7. -7-
Note: Candidate should not write his/her postal address care of Post Box Number etc. as postal authorities do not accept
registered letters at such an address.
Please write your name and address in the spaces below:
Roll No. /2011- CSS Roll No. /2011- CSS
Name Name
Address Address
District District
Roll No. /2011- CSS Roll No. /2011- CSS
Name Name
Address Address
District District
Roll No. /2011- CSS Roll No. /2011- CSS
Name Name
Address Address
District District
Roll No. /2011- CSS Roll No. /2011- CSS
Name Name
Address Address
District District
…………………………………………………………………………………………………………………
FEDERAL PUBLIC SERVICE COMMISSSION
RECEIPT
To be filled in by the candidate
Received Application Form No.______________ of Competitive Examination, 2011 of
Mr./Miss/Mrs.__________________________________________________________
Signature and Official Stamp
(with date) F.P.S.C.
8. -8-
Annex ‘A’
Certificate to be produced by the Candidate belonging to scheduled caste/Buddhist Community
under Para 4(ii) (a) of the Federal Public Service Commission Rules relating to the
Competitive Examination (CSS), 2011
This is to certify that Mr./Miss/Mrs. _________________________________________________ son/daughter/wife
of _____________________________________________________________________________________ of village/town
______________________________________________ in the District of ___________________ belongs to
_________________________________________________________________________________________
(i) Recognized Schedule Caste. (ii) Buddhist Community.
and is a permanent resident of the District _________________________________________ and his/her family ordinarily
resides in the village/town _________________________________________ of District __________________
Signature :_______________________________
Name :__________________________________
Political Agent/DCO/District Magistrate
(Official stamp must be affixed here)
Date : ____________________
**************************************************************************************
Annex ‘B’
Certificate to be produced by the Candidate belonging to the Tribal Areas
under Para 4(ii) (b) of the Federal Public Service Commission
Rules relating to the Competitive Examination (CSS), 2011
This is to certify that Mr./Miss/Mrs. _________________________________________________ son/daughter/wife
of _________________________________________________________________________________ belongs to the
recognized tribe of (name of tribe)___________________________________ and is a permanent resident of village/ town
________________________________ of District/Tribal Area_________________________________ and his/her family
have been living in that area.
It is further certified that *Mr./Miss/Mrs. _____________________________________________________ belongs
to Gilgit - Baltistan which is a *Federally Administered Tribal Area as defined vide Article 246 of the
*Tribal * Provincial Administered Area
Constitution of the Islamic Republic of Pakistan.
Signature ________________________________
Name___________________________________
Political Agent/DCO/District Magistrate
(Official stamp must be affixed here)
Date : ____________________
*Strike out which is not applicable.
9. -9-
Annex ‘C’
Certificate to be produced by the Candidate from the Kashmir Affairs Division
Government of Pakistan, under Para 4(ii) (c) of the Federal Public Service
Commission Rules relating to the Competitive Examination (CSS), 2011
This is to certify that Mr./Miss/Mrs. ________________________________________________ son/daughter/wife
of ______________________________________________________________________ is a permanent resident of
village/town ______________________________ of District ________________ of Azad Jammu & Kashmir Territory and
has been living in the aforesaid areas or any other part of Pakistan.
Signature :__________________________
Name :_____________________________
(Official stamp must be affixed here)
Date : ____________________
*********************************************************************************
Annex ‘D’
Certificate to be produced by the Candidate belonging to minority
under Para 7(x) of the Federal Public Service Commission Rules relating to the
Competitive Examination (CSS), 2011
This is to certify that Mr./Miss/Mrs. _________________________________________________ son/daughter/wife
of _____________________________________________________________________________________ of village/town
______________________________________________ in the District of ___________________ belongs to
________________________________________________Minority and is a permanent resident of the District
_________________________________________ and his/her family ordinarily resides in the village/town
_________________________________________ of District __________________
Signature ____________________
Name_______________________
DCO/District Magistrate/Political Agent
(Official stamp must be affixed here)
Date : ____________________
10. -10-
Annex-E
Serial No ……………
DEPARTMENTAL PERMISSION CERTIFICATE
FOR USE OF GOVERNMENT SERVANTS
(To be detached by the candidate from the Application Form and submitted to his employing Department.)
COMPETITIVE EXAMINATION (CSS), 2011
Name of candidate ____________________________________________________________
Father’s Name_______________________________________________________________
Designation______________________________________________Basic Scale __________
Department (with complete address)_____________________________________________________________
Place of duty ________________________________________________________________
Tele (with city code) Office: ______________ Res: _______________Mob:__________________
2. I have applied to the Federal Public Service Commission, Islamabad for the above Examination on the prescribed
form. Necessary departmental permission for applying for the above said examination may kindly be forwarded to the Secretary,
Federal Public Service Commission, F-5/1, Aga Khan Road, Islamabad, at the earliest. Closing date for receipt of application
by the Commission is __________________________.
3. I declare that the Department/Office in which I am serving is not an Autonomous/Semi-Autonomous
body/organization.
Signature and Name of Candidate
(TO BE FILLED IN BY THE DEPARTMENT)
No. _____________________________________ Date: ____________________
4. Forwarded; Mr. /Miss/Mrs. __________________________________________________________________ is
employed in this Department since _________________. He/she holds a *Temporary/Contractual/Permanent post under the
*Federal/Provincial Government and is drawing his/her pay in the BS _______ .
5. The total period of continuous Government service since _________________________rendered by him/ her on
31.12.2010 will be ______Year(s) ______ Month(s) ______Day(s).
6. The place of domicile as declared by him/her at the time of first entry into Government Service
was________________________________(Province/Area in case of Khyber Pakhtoonkhwa whether Khyber Pakhtoonkhwa
Provincially Administered Tribal Area or Khyber Pakhtoonkhwa settled area, and in case of Sindh whether Sindh (Rural) or
Sindh (Urban).
7. His/her character, so far as known to me is good and there is nothing against him/her which may render him/her
ineligible for the Competitive Examination, 2011.
8. Certified that this Department/Office is not an Autonomous/Semi-autonomous body/organisation.
Signature:………………………………………………………
Name: ………………………………………………………
Designation: …………………………………………………
Department: …………………………………………………
Telephone No.: ………………………………………………
To
The Secretary,
Federal Public Service Commission,
(Official Stamp must be affixed here)
F-5/1, Aga Khan Road,
Islamabad.