가막만 멸치 들망 어장의 해역별 특성

서지정보

ㆍ발행기관 : 한국수산해양기술학회(구 한국어업기술학회) ㆍ수록지정보 : 수산해양기술연구 / 34권 / 1호
ㆍ저자명 : 이인원, 김동수

영어 초록

In order to find out the environmental factors influencing the catch of anchovy lift nets in kamakbay, the three oceanographic factors, i. e., the water temperature, the salinity, the amount of chlorophyll-a were observed respectively from August 1 to 12, 1995 and from September 20 to 26, 1995, and each of them was compared with the catch of anchovy by the lift net. The results obtained are summerized as follow : 1) The water temperature was ranged from 17.3 to 29.6℃ and its difference between the surface and bottom was 1 to 3℃. In the three areas, A, B and C, the area A was the hightest in temperature, the area B being a second, and the area C being the lowest. 2) The salinity was ranged from 32.20 to 33.47‰ and its difference between the surface and bottom was not significant. In the three areas, the area A was the highest in salinity, the area B being a second, and the area C being the lowest. 3) The amount of chlorophyll-a was ranged from 0.19 to 5.30mg/m supper(3) and its difference among the three areas was not significant. Daily variation of the amount was very irregulated because the position operated was changed daily. 4) A comparison of the water temperature, the salinity and the amount of chlorophyll-a with the catch gave that the water temperature and the amount of chlorophyll-a had large influence on the catch and the salinity did not so. However, the influence of the amount of chlorophyll-a was larger than that of the water temperature. 5) The catch of anchovy was large respectively during two hours after sun set and during two hours before sun rise.

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