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A grab dredge. Dredging is the excavation of material from a water environment. Possible reasons for dredging include improving existing water features; reshaping land and water features to alter drainage, navigability, and commercial use; constructing dams, dikes, and other controls for streams and shorelines; and recovering valuable mineral deposits or marine life having commercial value.
Grimsby Fishing Heritage Centre. The Grimsby Fishing Heritage Centre is a heritage attraction at Alexandra Dock, Grimsby, Lincolnshire, England, opened in 1991. [1] The attraction is an Arts Council England Accredited Museum and holds a number of awards, including the TripAdvisor Hall of Fame, the Sandford Award for Heritage Education and the VisitEngland Quality Rose Marque.
The oldest known tidal dock in the world was built around 2500 BC during the Harappan civilisation at Lothal near the present day Mangrol harbour on the Gujarat coast in India. Other ports were probably at Balakot and Dwarka. However, it is probable that many small-scale ports, and not massive ports, were used for the Harappan maritime trade. [22]
High Rock Lake is a reservoir located on the Yadkin River in central North Carolina in the counties of Davidson and Rowan.Built in 1926-27 by the Tallassee Power Company, a wholly owned subsidiary of the Aluminum Company of America (Alcoa), the lake is the northernmost of a series of four hydroelectric projects designed at the time to support the company’s Badin Works, a large aluminum ...
The Dock Tower continued to provide water for hydraulic working until 1892 when the erection of the hydraulic accumulator tower on the opposite pier approximately 200 feet (61 m) to the North West of the Dock Tower took over - water in this structure was pressurised by a 300-tonne weight. Present dock and lock machinery are powered by electric ...
This method is considered to be the fastest and most humane method of killing fish. [4] Ikejime-killed fish is sought-after by restaurants as it also allows the fish to develop more umami when aged. [5] [6] It is very similar to the technique used on frogs in laboratories called spiking or pithing.
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