Blooms

When The Nylons Bloom Again, words by George Marion, Jr. music by Thomas Fats Waller... 

Problems associated with excessive levels of nutrients and unwanted nuisance species have already been mentioned. There are cases in which intentional fertilization is used by aquaculturists in order to produce desirable types of natural food for the species under culture. Examples of this approach include inorganic fertilizer appHcations in ponds to promote phytoplankton and zooplankton blooms that provide food for young fish such as channel catfish, the development of algal mats through fertilization of milkfish ponds, and the use of organic fertilizers (from Hvestock and human excrement) in Chinese carp ponds to encourage the growth of phytoplankton, macrophytes, and benthic invertebrates. In the latter instance, various species of carp with different food habits are stocked to ensure that all of the types of natural foods produced as a result of fertilization are consumed. 

Ethylenebis(tetrabromophthalimide). The additive ethylenebis(tetrabromophthalimide) [41291 -34-3] is prepared from ethylenediamine and tetrabromophthabc anhydride [632-79-1]. It is a specialty product used ia a variety of appHcations. It is used ia engineering thermoplastics and polyolefins because of its thermal stabiUty and resistance to bloom (42). It is used ia styrenic resias because of its uv stabiUty (43). This flame retardant has been shown to be more effective on a contained bromine basis than other brominated flame retardants ia polyolefins (10). 

Oligomeric Flame Retardants. There are several oligomeric flame retardants. The principal advantage claimed for these materials is their resistance to bloom and plate-out. In some cases they are used at levels high enough that the resulting flame-retarded resia should properly be viewed as a polymer blend or alloy. AH of the available oligomeric flame retardants are brominated (Table 6). 

W. L. Bloom, J. L. HoUenbach, and J. A. Morgan, Medical Radiographic Technique, Charles C. Thomas Publishing, Springfield, lU., 1965. 

Liquid food ingredients encapsulated are typically oil-soluble flavors, spices (see Flavors and spices), and vitamins (qv). Even food oils and fats are encapsulated (63). These core materials normally are encapsulated with a water-soluble shell material appHed by spray drying from water, but fat shell formulations are used occasionally. Preferred water-soluble shell materials are gum arabic, modified starch, or blends of these polymers with maltodextrins. Vitamins are encapsulated with 2ero bloom strength gelatin by spray drying. 

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