JM Parana

10/01/2025

? GIS analysis of data from the General Bathymetric Chart of the Oceans (GEBCO) shows that municipal water within 15 km (307,590.7 sq km) is only 15 % of Philippine waters (over 2 million sq km). If commercial fishers are allowed to operate in areas of the municipal waters at least 7 fathoms deep, the area reserved for 1.1 million artisanal fishers would shrink to 2% while 98% of the country's waters will be open to just 5,000 commercial fishing vessels.

Credit: GIS Map by Raffy Martinez/Fish Right

04/12/2024

Noted po.😁

20/11/2024

Ihayon...

20/11/2024

DMMMSU UNIVERSITY SPORTS AND CULTURAL OLYMPICS 2024: CHEER DANCE COMPETITION

MLUC PEP SQUAD FULL PERFORMANCE

20/11/2024

DMMMSU UNIVERSITY SPORTS AND CULTURAL OLYMPICS 2024: CHEER DANCE COMPETITION

SLUC PEP SQUAD FULL PERFORMANCE

18/11/2024

31/10/2024

31/10/2024

24/10/2024

24/10/2024

🌷🌸

As of Oct. 24, 2024, 7:00 PM, we have already raised more than Php 12.4 Million for our kababayans affected by in Naga City.

GCash users may now donate without being subjected to transfer fees using the QRPh code of the Jesse M. Robredo Foundation.

Thank you very much for your support and love for our fellow Filipinos in need. Patuloy tayong magbayanihan, magbigay ng pag-asa, at ibangon ang ating bayan. 🙏🩷🇵🇭

24/10/2024

16/10/2024

CHAMPION_ SLUC CHEER DANCE COMPETITION
COLLEGE OF FISHERIES

Congratulations!!!🎉🎉🎉
Coach: Ma'am Marlen

27/06/2024

𝑫𝒊𝒅 𝒚𝒐𝒖 𝒌𝒏𝒐𝒘?

𝗖𝗼𝗼𝗸𝗶𝗻𝗴 𝗰𝗮𝘂𝘀𝗲𝘀 𝘁𝗵𝗲 𝘀𝗵𝗲𝗹𝗹𝘀 𝗼𝗳 𝗰𝗿𝘂𝘀𝘁𝗮𝗰𝗲𝗮𝗻𝘀, 𝘀𝘂𝗰𝗵 𝗮𝘀 𝗹𝗼𝗯𝘀𝘁𝗲𝗿𝘀, 𝗰𝗿𝗮𝗯𝘀, 𝗮𝗻𝗱 𝘀𝗵𝗿𝗶𝗺𝗽𝘀, 𝘁𝗼 𝘁𝘂𝗿𝗻 𝗿𝗲𝗱 𝗼𝗿 𝗼𝗿𝗮𝗻𝗴𝗲. But how? Cooking releases 𝗮𝘀𝘁𝗮𝘅𝗮𝗻𝘁𝗵𝗶𝗻, a red-orange pigment, from binding with 𝗰𝗿𝘂𝘀𝘁𝗮𝗰𝘆𝗮𝗻𝗶𝗻, a blue protein complex present in the outer shell.

At high temperatures, the crustacyanin protein complex becomes unstable and uncoils, releasing the protein-bound astaxanthin. Astaxanthin, a more stable molecule, then reveals the appetizing reddish color of cooked crustaceans. This 𝗿𝗲𝗱 𝘀𝗵𝗶𝗳𝘁 in crustacean shells is also known as 𝙗𝙖𝙩𝙝𝙤𝙘𝙝𝙧𝙤𝙢𝙞𝙘 𝙨𝙝𝙞𝙛𝙩.

Read more:

Weesie RJ, Verel R, Jansen FJHM, Britton G, Lugtenburg J, de Groot HGM. 1997. The mechanism of the colour shift of astaxanthin in alpha-crustacyanin as investigated by 13C MAS NMR and specific isotope enrichment. Pure and Applied Chemistry Volume 69, No. 10, pp. 2085-2090.https://publications.iupac.org/pac/pdf/1997/pdf/6910x2085.pdf

26/05/2024

16/05/2024