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Chapter 1 The State of World Fisheries and Aquaculture 1

Unit 1 Fisheries Resources： Trends in Production， Utilization and Trade （1） 1

Unit 2 Fisheries Resources： Trends in Production， Utilization and Trade （2） 7

Unit 3 Fisheries Resources： Trends in Production， Utilization and Trade （3） 13

Chapter 2 The Aquatic Environment 19

Unit 4 Hydrology and the Water Cycle 19

Unit 5 Various Waters 24

Unit 6 Physical Property of Water 33

Unit 7 Dissolved Materials 43

Unit 8 Photosynthesis and Circulation （1） 54

Unit 9 Photosynthesis and Circulation （2） 62

Chapter 3 Food Chain and Resource Organisms 73

Unit 10 Classification 73

Unit 11 Phytoplankton and Zooplankton 80

Unit 12 Seaweeds and Decapoda 89

Unit 13 Lamellibranchiata and Cephalopoda 95

Unit 14 Pisces and Cetacea （1） 102

Unit 15 Pisces and Cetacea （2） 109

Unit 16 Pisces and Cetacea （3） 115

Unit 17 Pisces and Cetacea （4） 122

Chapter 4 Biology of Aquatic Resource Organisms 130

Unit 18 Senses 130

Unit 19 Respiration， Osmoregulation and Schooling 141

Unit 20 Food and Feeding 146

Unit 21 Reproduction and Early Development 152

Unit 22 Age and Growth 166

Unit 23 Food Webs and Material Cycles 180

Unit 24 Pathology and Medicine 186

Unit 25 Abalone Aquaculture 194

Unit 26 Sea cucumber and sea urchin culture 202

Chapter 5 The Capture Fisheries 210

Unit 27 Fishing Gear 210

Unit 28 Seine Net Gear 217

Unit 29 Current Regulation Objectives 225

Chapter 6 Food Fishery Products 233

Unit 30 Characteristics of Fish Flesh 233

Unit 31 Methods of Preservation 242

Unit 32 Quality 248

Unit 33 Marine Biotoxins of Algal Origin and Seafood Safety （1） 255

Unit 34 Marine Biotoxins of Algal Origin and Seafood Safety （2） 263

附录 271

附录A 课文参考译文 271

附录B 练习参考答案 391

附录C 单词表 417