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Deep Ocean Watar Research Vol. 9 (2008) No. 2. Contents


Original Articles
Preliminary study on the quality of Gouda cheese and yogurt made from raw milk mixed with deep seawater 51-57

Yoshifumi TAMURA,Tsuneo TANAKA,Akiharu SASAKI,Tohru WATANABE,Kenichi TAKAMATSU
2378KB

Applicability to Rausu fishing port of the seawater exchange hastening method by
using deep-sea water discharge
59-68

Masabumi SETO
3200KB

Attached diatoms occurring in the small-scale facility to pump up Shiretoko Rausu deep seawater 69-78

Hidekazu SUZUKI, Toru WATANABE, Daisuke FUJITA, Tamotsu NAGMO
3120KB

A possibility of improving Strongylocentrotus intermedius gonad conditions by dipping into deep seawater as a substitute for alum solution 79-81

Hideki YAMAISHI, Tohru WATANABE, Daisuke FUJITA
2169KB
 
Control of maturation in Strongylocentrotus intermedius by stock-culturing in land−based tank using cold deep seawater 83-88

Tohru WATANABE, Hideki YAMAISHI, Masanori ISHIGAME, Kazunori YAMASHITA, Daisuke FUJITA
3086KB

The Evaluation of the Utilization of Deep-Sea Water for Regional Promotion       89-97

Atsumi FURUYA, Masamitsu NAKAIZUMI, Kinya YAMOTO, Jun YOKOYAMA, Kaoru KUROSAWA, Akira NAGANO, Mamoru YOSHIMIZU
2707KB

Newsletter
Report of the 12th DOWAS Meeting in Tokyo 99-102

Daisuke FUJITA
 
Development of Kombu Food from Materials Cultured in Deep S eawater       103-105

Kotarou OTSUKA
 
Series "Supporting Staff for Deep Seawater Facility" No.1 -Suruga Bay Deep Seawater- 106

Kazutoshi Okamoto
 
Rule for contributing articles to the journal ‘Deep Ocean Water Research’ 107
Guideline for preventing articles to the journal ‘Deep Ocean Water Research’ 108