Studies on the, Physical Aspects of the Mud Banks along the Kerala Coast

A detailed survey of the present knowledge on the physical aspects of the mud banks has been presented in chapter 1.The physical geographical and geological aspects of the kerala coast, the shore-line and the sea bed and the various views on the formation,movements and dissipation of the mud banks have been discussed.The scope of the present work and a description of the area of study have also been given in this chapter. The horizontal and vertical distribution and the seasonal variations of the concentration of suspended matter in the mud bank region are discussed in chapter 3.it is seen that the mud bank reses above the bottom in the form of a ridged ,irregular,solid come with a flat top. Chapter vi deals with waves and currents in the region of the mud bank. The orientation of the breakers on either side of the mud bank suggests the possibility of formation of opposing alongshore currents and convergence of energy caused by wave refraction.The distribution of currents during the formative nature and dissipating stages of the mud bank show that the converging alongshore currents give rise to offshore flows

Physical characteristics of the coastal waters off the south-west coast of india with an attempt to study the possible relationship with sardine mackerel and anchovy fisheries

The present study is aimed at observing the variations, in space and time, of see of the important hydrographic parameters such as sea water temperature, salinity and Resolved oxygen within the coastal waters along the south-west coast of Indiametween Ratnagiri (17°OO*N,73°20'E) and cape comorin ( 8°10'N,77°30*E). Specific data relating to the process of upwelling and sinking was collected mainly to evaluate the extent and intensity of the vertical mixing processes active in the area under study. The study also attempted possible correlations between the observed parameters and the occurrence and migrations of some of the major pelagic fishery resources such as sardine,mackerel and anchovy in the area under study