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JAMSTEC 2002 Annual Report Marine Ecosystems Research Department Fig.20 Example of the anguilliform fish observed by the deep tow 0 400 800 1,200 Depthm 1,600 camera. 0 1 2 3 4 the densities of the anguilliform fishes at shallower seamounts are greater than that at deeper seamounts. The vertical profile of water temperature and salinity around the three seamounts were almost same, indicating these seamounts are influenced by the North Equatorial Current. Study on the property of deep seawater in Toyama Bay Period : FY-FY Individuals per kilometer Average = 0.993 individuals/km Fig.21 Number of individuals per kilometer observed by the deep tow camera. The use of deep seawater in fishery and other fields (e.g., food and cosmetics) is steadily expanding throughout Japan. Deep seawater supply facilities have been constructed by local government of Kochi, Toyama, Okinawa and Shizuoka prefectures, Muroto in Kochi Prefecture, Nyuzen in Toyama Prefecture, Kumaishi in Hokkaido, and by a company of Miura DSW Co., Ltd. in Kanagawa Prefecture, are currently under construction in Iwanai in Hokkaido and Hatano in Niigata Prefecture, and are being examined by several other local governments. In this background, understanding the properties of deep seawater characteristic to each sea area around Japan is important for promoting the future utilization of deep seawater. The deep seawater in Toyama Bay is part of the proper water mass in Japan Sea, and is thought to be different from Pacific Ocean deep water in temperature, water quality, and also its influence on marine life. This study is aimed at clarifying the properties of deep seawater in Toyama Bay as a part of understanding the characteristics of deep seawater as a resource. During this year, the final year of the study, we examined a method of continuously measuring nutrient salts under local conditions, examined methods of measuring trace elements, and surveyed sea areas where deep seawater intake are installed. Regarding the continuous measurement of nutrient salts, we set up a device for continuously measuring nitrate by ion chromatography at the deep seawater intake facility in the Toyama Fisheries Experimental Station, and ran an operational trial over several months under local conditions. The device ran continuously for about two months, and each measurement took about minutes. We examined methods of processing the chromatogram data, and consider the data are suitable for practical application. Measurement results are shown in Figure . As for measuring trace elements, we used the Tateyama-maru operated by the Toyama Fisheries Experimental Station to examine methods of sampling water without contamination. JAMSTEC's trace metals water sampler and its mounting frame were larger than that fitted on the Tateyama-maru, so we had trouble letting out and drawing in the frame when being hoisted by the derrick, and this hindered our collecting 62
Japan Marine Science and Technology Center Marine Ecosystems Research Department Temperature (˚C) 9.0 8.0 7.0 6.0 5.0 4.0 3.0 2.0 1.0 clean water samples. For the survey around deep seawater intake facilities, in November we carried out a survey in Toyama Bay to determine the vertical distribution of water temperature, salinity and nutrients, and examine methods of determining turbidity near the seafloor. We brought in a CTD system fitted with a turbidimeter and altimeter that measures the distance from the sensor to the seafloor, and this enabled us to measure turbidity (attenuation coefficient) down to just above the seafloor. From these measurements, similar to last fiscal year, we confirmed that turbidity increases in the layers above the seafloor boundary layer directly above the seafloor. This is reflected in the properties of seawater pumped up by the intake facilities, and suggested the need for filtering depending on the field in which the deep seawater is to be used. Study on the functional use of deep seawater for applications in industry Period : FY-FY Kikkoman Corporation, Sunstar Inc., Suntory Ltd., Nissui Ltd. Nitrate (from the pipes of the Fisheries Experimental Station low temperature cultivation tank) Change in the temperature of deep seawater in the water intake tank Fig.22 Results of continuous measurement of nitrate. While it has been confirmed that the use of deep 25 20 15 10 5 0 NitrateµM seawater facilitates fermentation (yeast etc.), and improves metabolic activity (mineral functionality), and the taste and coloring of food, little is known about the causal relationship in this. In this cooperative research, we aim to draw out the functions of deep seawater in a range of fields and look into their connection with the components of deep seawater to clarify the factors that give rise to those functions. Through this, we seek to apply the fundamental knowledge gained about deep seawater to facilitate its application in industry. This fiscal year, the second of this study, we collected samples of deep seawater from sea areas around Japan, and gathered information and conducted tests regarding the use of deep seawater in fermentation, oral hygiene, food, and marine produce propagation and processing. These are described below. We collected deep seawater at deep seawater intake facilities (Toyama, Shizuoka, Kochi and Okinawa prefectures, and Kumaishi in Hokkaido), and examined these samples for major elements, trace elements, and microorganisms. We undertook the following tests on the samples. On the use of deep seawater in fermentation, we carried out cultivation tests on yeast used in producing fermented seasoning, and fermentation tests. While the results suggested that deep seawater facilitates yeast propagation, the fermentation tests showed that adding deep seawater had no effect. As for oral hygiene, we examined the effect deep seawater has on oral hygiene and cleanliness when used with drugs that have already proven to be effective in killing bacteria. We found that the therapeutic effect of the drugs declined when combined with deep seawater, but at the same time, it had the effect of reducing the strong taste of the drugs. We also examined the effectiveness of deep seawater on food. The primary benefit is safety (contains very few artificial pollutants), followed by its functionality. The knowledge gained here was applied in the commercialization of drinking water made from deep seawater (product was launched on February , ). We could not conduct tests on using deep seawater in rearing fish because we were unable to collect eggs from the aquaculture fish. Regarding food processing, we trial produced salted salmon roe using salt prepared from deep seawater, and examined the effect it has on 63
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