EFFECT OF MICRO-BUBBLE TECHNIQUE ON OYSTER CULTIVATION

Abstract

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•Ž 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 constitue