[Downstream migration and feeding of young coho salmon Oncorhynchus kisutch in the northern part of the range in Kamchatka].

Downstream migration of young coho salmon in the northern part of the range is observed at different ontogenetic stages. Three migration periods were identified: passive migration of yearlings within the spawning river; migration of parr older than 1 year from the spawning tributary to the main river; and migration of smoltifying fish from the river to the sea. The smoltification and seaward migration of the bulk of young salmons from the Kalkaveem River takes place at the age of 2 years. Mass downstream migration of young coho salmons starts in early June at 9 degrees C. No clear diel pattern was observed in the migration of young coho salmon. The lowest migration activity was observed from sunrise to noon (3:00-12:00) when the feeding activity of young salmons increases.

[The effect of food products on the endogenous formation of N-nitrosamines in rats]. / Vliianie nekotorykh pishchevykh produktov na éndogennoe obrazovanie N-nitrozaminov u krys.

Data have been presented on carcinogenic N-nitrosoamines (NA) synthesis from precursors in the gastric juice and in the stomach of rats. It is shown that vegetable juices and milk produce an inhibitory effect with respect to NA synthesis in vitro and in vivo, however, food products with high content of fat intensify amine nitrosation.

[The effect of lysine-enriched bread on the formation of N-nitrosamines from their precursors in the stomach of dogs]. / Vliianie obogashchennogo lizinom khleba na obrazovanie N-nitrozaminov iz ikh predshestvennikov v zheludke sobak.

Data are presented on nitrosamine (NA) formation in the stomach of dogs after per os intake of their precursors--morpholine (or diethylamine) and sodium nitrite. It has been shown that bread enriched with lysine given to dogs in combination with the precursors promotes a five-six-fold reduction of carcinogenic NA formation in the dog's stomach as compared to the control.

[The effect of thiamine, riboflavin, nicotinamide and ascorbic acid on the formation of nitrosamines in meat products]. / Vliianie tiamina, riboflavina, nikotinamida i askorbinovoi kisloty na obrazovanie nitrozaminov v miasnykh produktakh.

The data are presented on the content of nitrosamines in meat products prepared according to traditional technology versus the use of water-soluble vitamins and their complex. It is shown that the enrichment of sausage products and canned meat with thiamine, riboflavin, nicotinamide and ascorbic acid is conducive to better hygienic parameters of the products, with lower content of nitrosamines (from 29.4 to 72.6%) as compared to meat products prepared according to the traditional technology.