TOKAI UNIVERSITY Researchers Guide 2020

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Algal Ecology (Phytoplankton Ecology, Macro algal Ecology, especially on photosynthetic aspects)Marine Environmental Sciences (Material cycles and water properties related with planktonic photosynthesis and respiration)Coastal and Oshore watersResearchAreasAgricultural sciencesKeyword■Phytoplankton■Algal ecology■Material cycles■Biological oceanographyRelatedresearchSDGAlgal Ecology; Marine Environmental SciencesProfessorTakashi YoshikawaUndergraduate School of Marine Science and TechnologyDepartment of Fisheries - Applied Biological Science courseRevealing mechanisms of community maintenance and recovery are essential for community resilience and sustainability. We are studying on those mechanisms for scleractinian corals, doing eld surveys, tank experiments, and molecular experiments. Recently, we are investigating recruitment processes, post-recruitment processes (survival and growth), and genetic relationship between adult colonies and juveniles of the coral communities along the Kuroshio Current. ResearchAreasBiologyKeyword■Corals■Larval dispersal■Coral bleaching■Community resilience■Climate changeRelatedresearchSDGResilience and sustainability of coral communitiesAssociate ProfessorMasako NakamuraUndergraduate School of Marine Science and TechnologyDepartment of Fisheries - Applied Biological Science courseFor the purpose of estimation of the quality of dried laver Porphyra spp., glucose decomposed from polysaccharide, water-soluble protein, chlorophyll-a, vitamin C, free amino acids and bound water were measured for many kinds of dried laver cultured at the same "nori"-farm. Good correlation was observed between water-soluble protein and chlorophyll-a. And also good correlation was observed between water-soluble protein and bound water as a result of these measurements. So, what is the most important things to determine “the quality of nori”. And can we determine the cultivation area of the nori. ResearchAreasAgricultural sciencesKeyword■Dried laver■Porphyra spp.■Chlorophyll-a■Free amino acids■Bound waterRelatedresearchSDG「Estimation of quality of dried laver Porphyra spp」 「What is the most important things to determine “the quality of the nori”」「Can we determine the fermentation area of the ”nori”.」ProfessorHiroshi SaitoUndergraduate School of Marine Science and TechnologyDepartment of Fisheries - Food Science course100