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Diesel Fuel additives - Summary Report
This document provides a non-technical summary of fuel consumption tests on red diesel fuel additives, and comparison of these results with those from identical tests using red diesel alone. The test cycle used simulated a trawler operating a 20 hour 40 minute excursion from Newlyn and within this involved 3, 4 hour long trawl stages. This test cycle was established after discussion with local skippers from the Newlyn fleet and SeaFISH representatives. The tests were conducted at the Camborne School of Mines engine dynamometer test facility installed in the Holman’s Test Mine in Cornwall. -
Vermicomposting of pre-composted mixed fish/shellfish and green waste
Partially composted mixed fish/shellfish and green waste was further vermicomposted on a large-scale for seven weeks. The composition of the pre-composted waste was such that it had elevated levels of pH and electrical conductivity. In the large-scale vermicomposting system, the earthworms appeared to be reluctant to enter the waste directly for the first three weeks but then actively processed the waste. However,laboratory experiments confirmed that the earthworms would have been capable of processing the waste during this period and increasing their biomass significantly as a result. It is likely that the earthworms were ingesting and processing the waste during the first three weeks while remaining in the bedding material. Greenhouse gas emissions were found to be low, probably due to the pre-composting phase reducing carbon and nitrogen contents. The vermicompost which was derived from the process showed the high nitrate concentration which is characteristic of typical“vermicomposts”. On the basis of this and other characteristics, it would appear that the vermicompost would be capable of being used as a basis for the formulation of high value composts. -
Trials to Determine the Fat Content of Fish and Chips
Fish and chips are typically perceived as being high in fat along with other takeaway foods. Currently there is little quantifiable data on the actual fat content of commercially produced fish and chips. The currently accepted benchmark for the total fat content of commercially produced fish and chips is 15.4 g/100g and 12.4 g/100g, respectively. Composite samples of fish and chips were taken from 30 takeaways for analysis; in addition controlled trials were carried out under commercial conditions to investigate the optimum cooking conditions. The takeaway average meal portion size was found to be 507.9g, with an average total fat for the fish and chips at 9.8 g/100 g and 9.0 g/100 g, respectively. Under optimum commercial conditions the average total fat for fish and chips was 8.2 g/100g and 6.9 g/100 g respectively. This work represents a new benchmark for the total fat content of takeaway fish and chips, on average 32% lower than the currently accepted values. For samples cooked under optimal commercial conditions the benchmark for total fat was found to be even lower; an average 45% less than the currently accepted values. Fish and chips represent a nutritious meal which is relatively low in total fat compared to some takeaways. By removing the batter from the fish, healthconscious consumers can enjoy a very low fat meal (fish 0.7% fat).