Abstract:On the basis of investigated data of crab and megalopa yield and of environ mental factors, the simple Ricker stock-recruitment model, R = 9. 583P exp (-0.001406P) was obtained. The optimum index of spawning stocks is 711. 2. In the meantime, the Ricker model including variation of environmental factors was given below. Rt = (55. 847 -1 6. 122X,1(t ) - 32. 100X2 (t ) - 56. 460X3 (t ) 29. 471X4 (t) )Pt exp (- 0.001406Pt), Where Rt as index of recruitment, Pt as index of spawning stock, X1 as index of average water temperature in May, X2 as index of average water temperature from March to May, X3 as index of average runoff from last December to March in this year , and X4 as index of average runoff in May. The seriousness of present resources of Chinese mitten-handed crab and its megalopa was discussed. Some regulatory methods of resuming and protecting the crab resources,making rational utilization of resources of nature megalopa and prospering this fishery in Changjiang river estuary were suggested.

Abstract:The strain of HL- 9901 induced from Xanthomonas campestris was used in the experiment. with orthogonal design and statistical analysis, the optimal prescription for fermentation was composed of 4 % starch, 2 % glucose, 0. 1 %peptone, 0. 1 % NaNO3, 0. 3% (NH4 )2HPO4, 0. 3% K2HPO4, 0. 1 % MgSO4, and 0. 09% CaCO3, and 1. 5 % glucose was supplemented after 30 hours fermentation. The final productivity of xanthan gum was 4. 063 g/100mL, the transformation of carbon source was 54. 17% and the time of fermentation could t,e shortened to 54 hours. Meantime, some relevant parameters were measured in the course of fermentation with the optimized culture.

Abstract:本文研究了饥饿和摄食草鱼分别在20℃、30℃时的排泄，结果指出草鱼排泄氨和尿素、但以氨为主，约占总氮排泄的80％。饥饿鱼的排泄昼夜变化较小，在20℃时氨氮和尿素氮的日均排泄分别为2．68mg／kg·h和0．65mg／kg·h。摄食对草鱼的排泄有显著性影响，摄食后5～8小。时达到高峰，氨氮排泄为8．15mg／kg·h、尿素氮为1．82mg／kg·h，摄食后24小时恢复到摄食前水平，日均排泄氨氮为5．4mg／kg·h、尿素氮为1．35mg／kg·h。温度对鱼的排泄有显著影响，排泄随温度的升高而增多。

Abstract:本试验研究了在饱食状态下各种大小的河蚬在下不同温度下的耗氧率和排氨率及其昼夜变化的特征。结果表明，温度和河蚬的个体大小均对其耗氧率和排氨率有显著影响。其中，河蚬耗氧率与其体重之间呈幂函数关系，排氨率与其体重之间呈指数函数关系；而温度对河蚬耗氧率和排氨率的影响，则表现为，在一定的温度范围内，河蚬的耗氧率和排氨率，随温度的升高而增加，超过某一温度，则随温度的的升高而降低。还发现，河蚬的耗氧率存在着明显

Abstract:The main factors affecting the phytoplankton fecundity are nitrogen in NO3or NH4 , phosphorus in phosphate, manganese, etc in the shrimp ponds. The correlative co-efficiency between phytoplankton Skannan-weaver index and eutrophy is significant (R=0. 90 or so). This index is also related to the shrimp survival rate. The correlative co-efficiency between physicochemical factor and shrimp survival rate is not significant, but the varl able coefficient of physicochemical factors is highly ralated to shrimp survival rate. Through adding the photosynthetic bacterium and chloride dioxide (ClO2) to clean water body in pond, the occurrence of shrimp disease reduces.

Abstract:用温度梯度法、二因子重复试验法分别研究温度、光照周期和光照强度对绿色巴夫藻的生长、总脂肪含量以及脂肪酸组成的影响，用正交试验法研究以上三因子对等鞭藻3011的影响。结果表明，温度20℃、光照强度120．19μmol／（m2·s）、光照周期L：D＝16：8最适于等鞭藻3011的生长及脂肪和PUFA的合成。绿色巴夫藻适宜在15～30℃内生长，但在20℃、9615μmol／（m2·S）及L：D＝18:6的条件下，能促使它较快生长且能合成较多的脂肪和必需脂肪酸。两种微藻ω3／ω6显著性地受到环境因子的综合影响。

Abstract:Histological and Histochemical studies on digestive system of Mytilus edulis were reported in this paper. The digestive system of Mytilus edulis consists of digestive gland and digestive tract-esophagus, stomach(including style sac), intestine and rectum. The digestive gland is a compound tubular gland having two kinds of cells:digestive cells and basophilic cells. The wall of the digestive tract is made of three layers:tunica mucosa, tunica submucosa and tunica serosa, no muscular layer. Most of the epithelia are ciliated columnar cells. Histochemical studies show the basophilic cells in the gland contain abundant protein and RNA. The digestive cells contain lipid and many kinds of enzymes:non-specific esterase,acid phosphatase, proteinase, lipase and alkaline phosphatase. But the kinds and the activity of enzymes are less and weaker than that in the digestive gland.

Abstract:In this paper, based on the scope, specification, definitions and requirements of the ISO 14000 series of enviromental management standards (EMS), a primary comparative study on the conservation and protection of fisheries resources and environment mangement in China has been carried out. The study will help creating the understanding of the tendency of fisheries management and related concepts of conventions and regulations in the world, and give comments on the fishery ecosystem protection of China,particularly emphasis the importance of species variation and the balance of ecosystem. The paper suggested that (1) The companies, corporations, firms, enterprises, and government authorities or institutions in China should establish and maintain procedures to make their employees or members at each level to create the awareness on the importance of fisheries resources conservation and environment protection. (2) The top manager (or management) of the organization should establish and define the organization's fisheries resources and environmental policy and related planning, which should be available to the public for the checking and monitoring. (3) To establish a records system, collecting the documents of all activities of fishing operation and relative processing and transportation, as evidences for checking and inspection. (4) To establish a "green mark" or "eco-labeling" system, and to establish the law or regulations for forbidding and preventing the fishing, selling and buying the undersize fishes and larvae from illegal catch. The eco-labeling program proposed in the FAO consultant meeting should be paid more attention, and related research work should be organized in the national level to meet the requirements of international fisheries management.

Abstract:By measuring the dielectric constant and loss factor of agar gel (99wt%moisture content) containing sodium chloride (concentration: 0. 1, 0. 2, 0. 3, 0. 4, 0. 5, 1, 1. 5,2%) to investigate the effect of salt concentration on dielectric properties of agar gel with high water content was studied. Meanwhile, the possibility to use the dielectric properties of agar gel simulated as real food under microwave heating was discussed in this study as well,which broadens the applicability in studying the temperature distributing of food by thermometry of liquid crystal.