According to the starting time of the floating head, it is judged to be a light floating head before dawn. On the contrary, the earlier the start time, the more serious it is.
Judging by the type of floating head, the general wild fish and shrimps first floated their heads, followed by the head lice, tilapia, squid, and squid; and in severe cases, grass carp, squid, herring, and squid. Due to the lack of endurance of dissolved oxygen in the pool under the satiation of fish, abnormal phenomena often occur, such as grass carp and carp floating first.
According to the location and scope of the floating head, it is judged that the fish floats in the center of the pond, which is generally light. It is dispersed at the bottom of the pond and is stranded at the bottom of the pool. The floating head is serious.
According to the response to external stimuli, floating head fish have obvious reaction to light, sound and hitting stone, and the floating head is light. On the contrary, if the response is unresponsive or unresponsive, the floating head is serious.

Enzyme

The production and quality of enzyme preparations produced by plants are unstable due to the influence of growth area, season, climate, etc. The enzymes produced by animals are mainly extracted from the glands of slaughtered livestock, and the source is limited; only enzymes produced by microorganisms can meet the needs of any scale, with high yield and stable quality. Microbial enzyme preparations can not only replace the main types of animal and plant enzyme preparations with the same performance, but also produce high-temperature-amylases that act as catalysts at 100°C and detergent proteases that act at pH 10-12. In the 1940s, the microbial enzyme preparation industry developed rapidly. At present, the production of enzyme preparations is mainly based on deep fermentation, supplemented by semi-solid fermentation, and the ability of the strains to produce enzymes has also been greatly improved. The immobilized enzyme and immobilized cell technology developed in the 1960s and 1970s enabled the enzyme to be used repeatedly and continuously reacted, and its scope of application was also expanded. At present, in addition to the food and textile industries, microbial enzyme preparations are also used in daily chemistry, chemicals, pharmaceuticals, feed, papermaking, building materials, biochemistry, clinical analysis and other aspects, becoming an important sector of the fermentation industry.

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