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

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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.