Abstract: Water itself is an environment supporting a large number of organisms- a mosaic of flora and fauna highly affected by increased population and urbanization. An incidence of large scale mortality of fish in Bijapur (Karnataka) on 20th to 23rd Dec.2010 was reported in the local news paper and it was a major concern in the Bijapur city. Thousands of fish died in the historic Taj Boudi, the largest well built by Adil Shahis and it is a lotic calm water body. The dead fishes were identified as Tilapia mossambica, commonly called as Chilla pilli/Gilabi in local language (poor commercial value). An intensive study of the water quality of Taj Boudi was carried out. These studies reveal that the mass mortality of fish in Taj Boudi is due to sudden fall in temperature of the water, depletion of dissolved oxygen, elevated BOD, high level of molecular ammonia and eutrophication due to the enrichment of water with Phosphorous and Nitrogen in the form of PO4 and NO3. Another rare phenomenon of Inverse thermal stratification was also observed in the previous study of Taj Boudi water and it may also have added to the mass mortality of fish.

Key words: Eutrophication, Inverse thermal stratification, Mass mortality, Taj Boudi, Tilapia mossambica.,

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Summary: Adsorption studies of Fuchsin Basic (FB) on six different agricultural wastes / natural materials were carried out by batch experiments. The parameters studied include initial dye concentration, adsorbent dose, pH, agitation time, agitation speed, particle size of adsorbent and temperature. The best fitting isotherm models were found to be Langmuir and Temkin. The monolayer (maximum) adsorption capacities (qm) were found between 166.667 to 250 mg/g for adsorbents under study. Among the kinetic models, Lagergen pseudo -second order model best fits the kinetics of adsorption. Intra particle diffusion plot showed boundary layer effect and larger intercepts indicates greater contribution of surface sorption in rate determining step. Adsorption was found to increase on increasing pH, increasing temperature, increasing agitation speed and decreasing particle size. Thermodynamic analysis showed negative values of free energy change indicating adsorption was favourable and spontaneous, small positive values below 40 KJ/mole of enthalpy change indicating endothermic physical adsorption and positive values of entropy change indicating increased disorder and randomness at the solid- solution interface of FB with biosorbents. Adsorption capacity of pineapple peel powder towards FB was found to be more than other adsorbents under study.

Keywords: Adsorption isotherm, Fuchsin Basic, biosorbents, kinetic and thermodynamic parameters.

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Summary: This study investigated the presence of polycyclic aromatic hydrocarbons (PAHs) in the different cooking methods of chicken. The levels of 16 PAHs compound were determined in raw and cooked chicken meats. The chicken was cooked with different methods, i.e. boiling, frying, barbequing and roasting. The uncooked sample served as the reference. With the aid of the 16 PAHs reference standards, the levels of the PAHs were determined using gas chromatography - flame ionization detector (GC-FID) after extracting with methylene chloride by soxhlet extraction.Column chromatographic clean – up was employed for the PAHs extraction, packed with anhydrous sodium sulphate and silica gel with amixture of pentane and methylene chloride as the eluting solvents.The obtained data showed the total PAHs as 0.0521,01408, 10.8374, 0.2008 and 0.1817 and total carcinogenic PAHs as 0.0516, 0.0933, 7.4868, 0.1343 and 0.0.3610 μg/kg in the control, boiled, fried, barbecued and roasted chicken samples respectively.

Keywords: Carcinogenic PAHs, clean – up, cooking methods of chicken, GC – FID,soxhletextraction .

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