Browsing by Subject "zinc"

Now showing items 1-8 of 8

    • Exploring the benefits of seaweed 

      Yap, Julio Jr. (Panay News, October 7, 2016, on page 12)
      Living up its status as an agriculture-business (agri-business), marine and aquatic institution in the country, a school in Malita, Davao Occidental, has explored one of the many benefits of seaweed by converting it to ...

    • Facts about oysters 

      (Panay News, October 23, 2015, on page B6)
      Oyster - people either love them or hate them, but rarely do oysters garner a simple "meh." Yet surprisingly, there is a lot we don't know about this tasty and slimy bivalve, save for the idea that you eat them raw, ...

    • The hard and soft water story 

      Mana-ay, Edgar (The Daily Guardian, October 29, 2018, on page 4)
      Water hardness is the traditional measure of the capacity of water to react with soap and describes the ability of water to bind soap to form lather (ang pagbukal sang habon), a chemical reaction detrimental to the washing ...

    • A low-salt mussel sauce 

      (Manila Bulletin, December 22, 2018, on page B-5)
      A project by the University of the Philippines Visayas (UPV) has developed a low-salt mussel sauce. The project, led by Ernestina M. Peralta of UP Visayas Institute of Fish Processing technology, is funded by the Philippine ...

    • Major shifts in fish feed formulations 

      Icamina, Paul M. (Malaya, May 25, 2012, on page A9)
      Fish Feed formulations are undergoing major shifts, away from fishmeal and toward the plant, protein concentrates. One reason is the pressure that fish meals and fish oil- for - example, from anchovies, sardines, sprats, ...

    • Manila Bay's fight for life 

      (Philippine Daily Inquirer, February 5, 2023, on page A5)
      Manila Bay is not dead. But whether it is barely living or has a healthy ecosystem is another matter. And whether it thrives or dies is up to government. Since 2000, per the Department of Environment and Natural Resources ...

    • Mussels - more nutritious than steak 

      Vanzi, Sol (Manila Bulletin, June 6, 2013, on page C-3)
      Mussels have been consumed worldwide for more than 20,000 years and are now recognized as one of the most natural, organic products available. They are high in B12 vitamins and provide a readily absorbed source of many ...

    • Viability of producing functional food 

      Yap, Julio P. Jr. (Panay News, July 27, 2018, on page 10)
      The production or processing of functional food is becoming one of the fast growing segments of the country’s food industry. Functional food contains both essential nutrients and health promoting non-nutrients. However, ...