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海洋深層水の機能性の一つである富栄養性に着目し, 海洋深層水(原水)から脱塩水や高ミネラル水, 高ミネラル塩を調製し, 以下の5項目の試験・応用を行った。1)淡水化装置を用いて, 海洋深層水から淡水化試験を行った。その結果, 54atmで脱塩率が99.5%以上の淡水を53L/hr調製可能であった。2)電気透析装置を用いて, 約50分の処理時間で, マグネシウムやカルシウムなど2価の陽イオン比率を高めたミネラル水の調製が可能であることがわかった。3)脱塩水と脱塩水に海洋深層水をそれぞれ1.5%, 3.0%加えた3種類の水で低アルコール清酒を試醸した。その結果, マグネシウムやカルシウムは高い値を示した。4)高ミネラル塩を用いてイシル（魚醤油）を試醸した。その結果, 精製塩イシルに比較してマグネシウムやカルシウムは高い値を示した。5)高ミネラル塩を用いてパン菓子とシャーベットに応用した。その結果, シャーベットは市販塩の場合と比較して後味もよく総合的に高い評価を得た。
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Five tests on the utilization and application of deep-sea water were conducted. The results were as follows:1)An experiment on making fresh water from deep-sea water was carried out using an apparatus for making fresh water. The result was that 53L/hr of fresh water (over 99.5% in desalt ratio) was obtained at 54 atm. 2)Water with a higher ratio of divalent cations such as magnesium and calcium could be obtained from deep-sea water after electrodialysis treatment for approx.50min. 3)Sake of a low alcohol proof was brewed from three kinds of water; desalted water, desalted water mixed with 1.5% deep-sea water and desalted water mixed with 3.0% deep-sea water. The sake made from water containing deep-sea water showed high values of magnesium and calcium compared to the sake made from desalted water. 4)Several kinds of ishiru(fish sauce) were made from squid and sardine using the salt obtained from deep-sea water. This ishiru showed higher values of magnesium and calcium than did ishiru made using commercial salt. 5)Cookies and sherbet were made using salt obtained from deep-sea water. The sherbet tasted better and obtained a higher overall score compared to sherbet containing commercial salt.
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