Part I. Hydraulics of tidal inlets: simple analytic models for the engineer

Inlets are common coastal features around the world. Essentially an inlet connects a lagoon, a bay or an estuary to the ocean (or sea), and the flow through the inlet channel is primarily induced by the tidal rise and fall of water level in the ocean. When speaking of the hydraulics of an inlet, one is interested mainly in determining the flow through the inlet and the tidal variation in the bay, given the following: (1) Inlet geometry (2) Bay geometry (3) Bottom sediment characteristics in the inlet (4) Fresh water inflow into the bay (and out through the inlet) (5) Ocean tide characteristics A combination of all these factors can produce a rather complex situation. (PDF contains 34 pages.)

Inlet stability and case histories, Part II

Inlets which require frequent channel dredging due to gradual shoaling, exhibit migration, or shoal up during storms, are in general unstable and pose a problem to the engineer. This problem of inlet stability is a complex one, because of the rather large number of variables that go into defining stability. The reference here is to inlets on sandy coasts only, because the absence of sand or similar sedimentary material the problem does not arise. Shell is also found in varying proportions with sand. Some of this is. new, whereas in some areas it is ancient reworked material whose size distribution is close to that of the sand with which it is associated. (PDF has 24 pages.)

Patterns of succession in benthic infaunal communities following dredging and dredged material disposal in Monterey Bay

This report is the final product of a two-year study conducted for the Office, Chief of Engineers, by the Moss Landing Marine Laboratories, Moss Landing, California, under Contract No. DACW39-74-C-OI51 with the Environmental Effects Laboratory (EEL), U. S. Army Engineer Waterways Experiment Station (WES), Yicksburg, Mississippi. (PDF contains 192 pages)

Fish pass design - criteria for the design and approval of fish passes and other structures to facilitate the passage of migratory fish in rivers

Many of British rivers hold stocks of salmon (Salmo salar L.) and sea trout (Salmo trutta L.) and during most of the year some of the adult fish migrate upstream to the head waters where, with the advent of winter, they will eventually spawn. For a variety of reasons, including the generation of power for milling, improving navigation and measuring water flow, man has put obstacles in the way of migratory fish which have added to those already provided by nature in the shape of rapids and waterfalls. While both salmon and sea trout, particularly the former, are capable of spectacular leaps the movement of fish over man-made and natural obstacles can be helped, or even made possible, by the judicious use of fish passes. These are designed to give the fish an easier route over or round an obstacle by allowing it to overcome the water head difference in a series of stages ('pool and traverse' fish pass) or by reducing the water velocity in a sloping channel (Denil fish pass). Salmon and sea trout make their spawning runs at different flow conditions, salmon preferring much higher water flows than sea trout. Hence the design of fish passes requires an understanding of the swimming ability of fish (speed and endurance) and the effect of water temperature on this ability. Also the unique features of each site must be appreciated to enable the pass to be positioned so that its entrance is readily located. As well as salmon and sea trout, rivers often have stocks of coarse fish and eels. Coarse fish migrations are generally local in character and although some obstructions such as weirs may allow downstream passages only, they do not cause a significant problem. Eels, like salmon and sea trout, travel both up and down river during the course of their life histories. However, the climbing power of elvers is legendary and it is not normally necessary to offer them help, while adult silver eels migrate at times of high water flow when downstream movement is comparatively easy: for these reasons neither coarse fish nor eels are considered further. The provision of fish passes is, in many instances, mandatory under the Salmon and Freshwater Fisheries Act 1975. This report is intended for those involved in the planning, siting, construction and operation of fish passes and is written to clarify the hydraulic problems for the biologist and the biological problems for the engineer. It is also intended to explain the criteria by which the design of an individual pass is assessed for Ministerial Approval.

An analysis of river flows in relation to the catching of salmon by anglers [River Lune]

The problem of the Lancashire River Authority is one of deciding the river flow which will meet the requirements of the water engineer in his endeavour to secure water for the public and industry, demands of fish populations, and the needs of anglers. This report analyses salmon catch data from anglers in the River Lune (north west England) and relates it to flow range. The years 1956-1967 are covered.

Physics in fish processing technology

To design, develop and put into operation an equipment either to increase the productivity or to improve the existing technique to obtain a better quality of the product, the fishery engineer/scientist should have a comprehensive knowledge of fundamental principles involved in the process. Many a technique in fish processing technology, whether it applies to freezing, dehydration or canning, involves always a type of heat transfer, which is dependent to a certain extent on the external physical parameters like temperature. humidity, pressure, air flow etc. and also on the thermodynamic properties of fish muscle in the temperature ranges encountered. Similarly informations on other physical values like dielectric constant and dielectric loss in the design of quick trawlers and in quality assessment of frozen/iced fish, refractive index and viscosity in the measurement of the saturation and polymerisation of fish oils and shear strength in the judgement of textural qualities of cooked fish are also equally important.