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Paper - I
Biology And Culture Of Finfish And Shellfish

UNIT I - Systematics - Binomial nomenclature: classification of elasmebranchs, teleosts, crustaceans, and molluscs; external morphology - morphometrics-meristics and anatomy of finfish and shellfish.

UNIT II - Food and feeding habits -length-weight relationships -age and growth -reproductive strategies -breeding -mstrution and spawning-fecundity and development biology of commercialaly important finfish and shellfish -psysiology -respiration, circulation,digestion, excretion, osmoregulation,endocrine giands and reproduction.

UNIT III - Commercially important fisheries of the world, India and Tamilnadu; population dynamics-growth and mortality parameters and their evalution -objectives and methods of stock assessment, fish production in India and Tamilnadu -conservation-exploitation.

UNIT IV - Selection of suitablesites -fish farm construction composite fish culture -ornametal fish culture-integrated fish farming-sewage-fed fish culture.

UNIT V - Shrimp culture - culture techniques of bivalves-cages and pens- shrimp feed formulation-shrimp batchery and nursey rearing.

UNIT VI - Fish genetics -hybridization-finfish and shellfish disease, parasites and remedical measures.

UNIT VII - Ornamental fishes- acquarium keeping-feed formulation and feeding techniques -water quality maintenance-breeding techniques.

UNIT VIII - Physio-chemical characteristics of fresh water bodies-flora and fauna -marine zones-chemistry of seawater-adaptations of intertidal animals, -waves, tides, currents -phytoplankton and zooplankton standing crop and distribution.

UNIT IX - Estimation of primary production -aquatic pollution-mangroves, their distribution and uses -food chain in aquatic environment.

UNIT X - Economics of fishing, fish farming and fish marketing-primary and secondary data for statistical analysis for reporting-extension teaching methods and use of audiovisual aids in extension activities.

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Paper - II

UNIT I - Traditional crafts - motorisation of traditional crafts - mechanised boats-materials used in the construction of crafts-care and maintenance of vessels.

UNIT II - Types of fishing gears -fishing gear materials -fabrication maintenance and preservation of fishing gears.

UNIT III - Principles of navigation and seamanship -chart reading and fixing positions-regulations of fishing vessels -life saving devices.

UNIT IV - Types of diesel engines and their working principles -outboard engines-types and functions -operation and maintenace of various processing equipments.

UNIT V - Freshness of fish and rigor mortis-mechanisms of fish spoilage-fish drying methods-principles of salting and salt curing methods-smoking of fishes.

UNIT VI - Canning materials-canning media-methods of canning -quality of canned fishedry products.

UNIT VII - Fish preservation by chilling and icing-preparation of ice -chemicals used in freezing-types of freezing -thawing.

UNIT VIII - Microbiological and biochemical changes in freezing -packaging and transport of frozen fishery products - freeze drying.

UNIT IX - Fishery byproducts -microbiological criteria for processed seafoods-nutritive values of processed seafoods.

UNIT X - Quality control, factors determining quality, assessment of quality-hygiene, sanitation and standards.