Numerical experiments of HAB inducement in Qingdao adjacent coastal area

Abstract

A three-dimension ecological dynamic model was established to numerically study the relationship of HAB and environmental conditions. The numerical experiments showed that the growth of diatom, the dominant HAB specie, was mainly restricted by phosphate and silicate. If the concentrations of phosphate and silicate reach 17-25 µg/L and 300-375 µg/L respectively, the water is in a state of eutrophication. When phosphate and silicate up to 26-32 µg/L and 350-500 µg/L respectively, HAB could be induced. The major regions of HAB occurrence are Jiaozhou Bay mouth, coastal bays, and coastal area from Maidao to Shilaoren. To avoid HAB occurrence, concentration of phosphate and silicate should not exceed 17-20 µg/L and 300 µg/L as a whole. Reasonable control of pollutant discharge is a key point to prevent water eutrophication and HAB occurrence.

Assessment of bivalve carrying capacities and seeding densities in aquaculture areas of Jiaozhou Bay, China, using ecological modeling and the food balance

“…We selected model variables according to the principle that key biochemical processes should be reflected, but the model should not be too complicated (Chen, 2003; X. Liu, Li, & Yuan, 2010). First, for the purposes of estimating bivalve CCs based on the food‐balance relationship, the ultimate bivalve food source was considered equivalent to primary production.…”

“…Hydrodynamic modeling was performed using the Princeton Ocean Model (Mellor, 2004). Only tidal forces were considered because tidal currents are the prominent physical processes in the JZB (X. Liu et al, 2010). The model domain covered the entire bay (Figure 1).…”

“…These values were obtained based on harmonic analysis (Huang & Huang, 2007) of observed water levels at Site 1 shown in Figure 1. Biochemical processes were simulated using a plankton ecological model that has been used in previous studies of coastal seas (H. Hu, Wang, Liu, & Goes, 2016; X. Liu et al, 2010; X. Liu, Pu, Luo, Lu, & Liu, 2019; Wan, Yuan, & Wang, 2001). The model was started from May 15, 2006 and repeated for 2006 until June 30, 2007, so the model time covered all of the field survey time.…”

Correlation Study between Quality and Sensory Characteristics of Kelp Paste by Aspergillus oryzae and Aspergillus niger during Fermentation

“…The umami taste of kelp paste mainly comes from the fermentation of raw materials and microbial actions, such as umami amino acids, amino nitrogen, valeraldehyde, phenethyl alcohol, 2-octenal, umami peptides, etc. Therefore, umami taste was an important indicator for sensory evaluation of the kelp paste and also the main parameter for evaluating the quality [31][32][33][34]. Salty taste in the kelp paste was mainly composed of two parts; one part was rich mineral elements carried by kelp raw materials, such as Na + , K + , etc.…”

Study on Reducing the Size-of-Source Effect of Pyrometers

“…Although research on the objective lens and Lyot stop in reducing the SSE to less than 5×10 −5 of a radiation thermometer was reported by Yoon at the National Institute of Standards and Technology (NIST) [10], relevant reports of similar research and the same level SSE are still lacking. Research to optimize the inner design and optical elements in a test pyrometer has been carried out to reduce the SSE at NIM since 2006 [11]. In this article, we describe the efforts to reduce the SSE in the test pyrometer by optimizing the objective lens, and redesigning the aperture stop and the inner baffles.…”