著者
大成 博文 前田 邦男 松尾 克美 山原 康嗣 渡辺 勝利 石川 並木
出版者
Japan Society of Civil Engineers
雑誌
水工学論文集 (ISSN:09167374)
巻号頁・発行日
vol.46, pp.1163-1168, 2002-02-10 (Released:2010-06-04)
参考文献数
6
被引用文献数
2 7

New techniques for oyster cultivation at Hiroshima bay are investigated using sea water micro-bubbles.The present results indicate some new aspects that the device of sea water micro-bubble generated about 51/min air discharge. under the water depth of 10-15m. By generating micro-bubbles, the salinity of sea water in the surface layer increased about 13% and the water temperature decreased about 2°C in the oyster farm in summer. Finally, the oysters which had been named “Waka” about thirty years ago were restored to the original state by using sea water micro-bubble technique.“Waka oyster” grew up rapidly for about a half year and had a rich constituent of glycogen.