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What kind of fish is the many-striped loach? Let us get to know this fish
Common name: many-striped loach. Origin and season: distributed in the Irrawaddy River system. Description: head slightly laterally compressed. The lip surface is much wrinkled, with a crack in the middle of the upper lip. The maxillary tooth-like process is relatively well developed. Barbels are relatively long. The base origin of the pelvic fin is roughly opposite the base of the 1st branched dorsal-fin ray. Scales on the body are clearly visible, and the lateral line is complete. In males, there is a semicircular flap-like protrusion on the lower edge in front of the eye, and the front several pectoral-fin rays become hard and widened. During the breeding season, these parts have many spine-like protrusions. A small fish, inhabiting flowing water with a gravel bottom
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Gloriosa lily, also known as flame lily and climbing lily
English name: LovelyGloriosa Family: Liliaceae, genus Gloriosa Aliases: Gloriosa lily, flame lily, climbing lily Origin: Southern Yunnan, Hainan Province of China, and tropical Asia and Africa. In China, wild scattered distribution occurs below 1200 m altitude in Xishuangbanna, Yunnan. Plant type: perennial climbing herbaceous flower. Biological characteristics and ecological habits: Gloriosa has horizontal rhizomes, about 2 cm in diameter, pale yellowish-brown, usually sprouting from the terminal bud. The aboveground stem is slender and supple, climbing, up to 3 m tall, green
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Introduction to the Danhannuo No. 3 rice variety, formerly known as Hannuo No. 3
Characteristics: This variety is a japonica-type conventional dryland glutinous rice. In the Huang-Huai region under dry direct seeding after wheat harvest, the average whole growth period is 114 days, 4 days later maturing than the control Zhengzhou Zaojing. Plant height is 94.8 cm, the plant type is relatively compact, tillering ability is relatively strong, and yield stability is good. Panicle length is 19.4 cm, total grains per panicle is 101.2, seed setting rate is 82.2%, and 1000-grain weight is 24.5 g. Disease resistance: drought resistance grade 1, rice blast grade 3, narrow brown leaf spot grade 3. Main rice quality indicators: head rice rate 64.6%, length-to-width ratio 1.
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Processing technology for licorice olives (also known as fruit-juice olives, chili olives)
(1) Process flow: material selection → skin rubbing → brine curing → soaking → drying in the sun or oven → absorbing flavorings → drying in the sun or oven → finished product. (2) Key operating points: Select moderately ripe green olives (not yet fibrous). First rub off the skin, then add salt to cure the blank. For those requiring longer-term preservation, add more salt. Both wet blanks and dry blanks can be preserved. Before making, first soak in water to remove salt: licorice olives should retain more saltiness, while fruit-juice olives should be soaked until lightly salted. After soaking, they must still be dried in the sun or oven until 80% dry, so as to absorb the flavorings. The production method for all kinds of olives is the same; the difference lies in the blending of flavorings. Licorice olives are based mainly on licorice,
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What harm does calcium deficiency do to dogs? Every dog owner must know this
If puppies do not get enough calcium, outward flaring of the ribs and deformation of the carpal and elbow joints of the forelimbs can occur; small breeds are prone to "O"-shaped legs, while medium and large breeds can develop severe deformation of the forelimbs. If it is not discovered in time and treated improperly, it can also cause permanent flat paws or lameness. In addition, 2 to 3 months of age is an important period for the formation of the intervertebral discs in puppies. If calcium is deficient at this time, some breeds prone to intervertebral disc disease (such as the Pekingese, Shih Tzu, Pug, Poodle, etc.) will have flare-ups in adulthood, causing lifelong suffering.
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How to identify high-quality fish fry? Selection tips every farmer must know
"Good seed is half the profit, good seedlings are half the grain." Robust, high-quality fish fry are not only an important factor in improving the survival rate of fry, but also an important foundation and guarantee for increasing fish yield and boosting economic returns. High-quality fish fry should have: appropriate and uniform size, robustness without injury, lively movement, and strong feeding competitiveness. Specifically, identifying high-quality fish fry can be summarized as "three looks and one sampling." First look: the size of the fry. The harvested size of the same fish species from the same pond should be neat and uniform, with little difference in body length and weight. In contrast, inferior fry with large individual differences and unevenness, due to reasons such as food competition, mixed germplasm, and poor feeding, often have a very low overall survival rate. Second look: the body color of the fry. High-quality fry have bright and glossy body color. Different species and different feeding methods produce fry with different body colors. Generally speaking, high-quality silver carp fry should have a silver-gray back and silvery-white sides and belly; high-quality grass carp fry have a light golden-yellow body color, with gray-black net-like scales relatively obvious, and the more robust the fish, the more prominent the light golden-yellow; high-quality bighead carp fry mostly have a light golden-yellow body color, with black markings all over the body not very obvious. If the body color of the fry is darker, or even blackish, it indicates that the fry are weak or diseased. The gloss on the body surface of the fry is caused by the mucus layer covering the body surface, which is rich in proteases, lysozymes, etc., and has the function of protecting the scales and skin of the fry from invasion by diseases and pests; fish or weak fry lack a mucus layer, so the body surface has no gloss. Of course, when fry are attacked by external diseases and pests, they will also secrete a large amount of mucus and lose their gloss. For example, when fish are attacked by Ichthyophthirius multifiliis, the body surface will be covered with a thick layer of mucus, which is a stress response made by the fry to external invasion. Third look: the activity of the fry. High-quality fry are lively in movement, strongly gregarious, quickly gather in groups and dive to the bottom when startled, have strong feeding competitiveness and strong upstream swimming ability. When crowded, the fry heads point downward, and only the tails can be seen constantly fanning; while weak or diseased fry with poor constitution move slowly, do not form groups, swim alone, have weak feeding competitiveness, and poor upstream swimming ability. One sampling: randomly sample fry to check their quality. High-quality fry jump violently when out of water, are plump, with small heads and thick backs, glossy body color, moist muscles, intact scales and fin rays, gill covers not open, tails not bent, no parasites or wounds on the body surface, and normal body shape without deformities. In contrast, weak or diseased fry jump weakly, have incomplete scales and fin rays, congestion, emaciated bodies, large heads and small tails, backs as thin as a knife edge, and even those with "no belly" or that "stick to the net" are considered inferior fry.
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How to prevent common pig diseases in winter? These methods you need to know
Before winter arrives, do a good job of immunizing the breeding herd: such as foot-and-mouth disease, epidemic diarrhea, transmissible gastroenteritis, swine fever, pseudorabies, blue ear disease and other preventive vaccinations, and do a good job of deworming. Sow immunization: before farrowing, the injections of transmissible gastroenteritis and epidemic diarrhea bivalent vaccine, pseudorabies and other vaccines should be done according to plan, so that sows are at a relatively high immune level. Piglet immunization: there is considerable controversy over blue ear disease immunization; it is recommended to use blue ear disease attenuated vaccine at 15 days of age. Drug prevention
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What to Do When Tea Plants Bloom? These Response Methods You Should Know
Yu Huaijiong from Guihua Village, Yuping Town, Hongya County wrote in saying: At present, local tea plants are blooming and fruiting heavily, consuming the tea plants' nutrients and affecting next year's tea yield. He asked what pollution-free pesticide could be used to remove the flowers and fruits produced by the tea plants, to ensure a bumper tea harvest next year. Liao Changli, a tea cultivation expert from Pujiang County, answered: This year's climate featured high temperatures and drought in the early period, increased rainfall in the later period, which caused waterlogging in some low-lying areas with poor drainage, as well as the recent warm winter - these three factors have led to tea plants blooming and fruiting in some areas of our province. This phenomenon will inevitably affect next year's tea yield.
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What knowledge and techniques are involved in harvesting honey in autumn?
Beekeeping requires scientific honey harvesting to achieve a higher yield. The honey harvesting methods are described below: 1. Timing of honey extraction. Generally, honey can only be taken out when more than 1/2 of the honeycomb is capped. This is because before capping, the honey is not yet mature, and its moisture content has not yet been reduced to a suitable level. If honey is extracted at this time, it easily ferments and turns sour, and cannot be stored for long. The best time to extract honey is 3 to 4 days before the end of the honey flow period. Remove all the honeycombs in the supers that are mostly capped and move them to the honey extraction room for a single extraction.
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Introduction to Rice Variety 10 You 18 (formerly known as Jin You 9603)
Origin: 10A x R148. Characteristics: This variety is a three-line japonica hybrid rice. When planted in the Huang-Huai region, its whole growth period is 154 days, similar to the control Yujing 6. Plant height is 117.7 cm, total grains per panicle 182.1, seed-setting rate 76.8%, and 1000-grain weight 25.8 g. Rice blast resistance grade 3. Main rice quality indicators: head rice rate 69%, chalky grain rate 38.5%, chalkiness degree 5.3%, gel consistency 93 mm, and amylose content 15.8%. Yield performance: In 2001, it participated in the northern
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