魚体カタラーゼの研究-II

魚体におけるカタラーゼの分布

抄録

Distribution of catalase in various fishes and fish-organs was determined by modified Sumnner's method, as descrived in the former report. Determined catalase capability is expressed as Kat. f. and catalase intensity as Cat. i. for one gram of the fresh tissues. Catalase distribution markedly varies in the individuals, species and organs. Liver leads the list in catalase contents and next come kidney and pyloric coeca in this respect. Red meat is richer in catalase than the white meat. Brisk fishes, such as sardine, horse-mackerel, Katsuwonus, Precoglossus, etc., are richer in liver catalase than the tardy fishes, such as globe-fish, gobioid-fish, etc. Large pelagic fishes, such as Neothunnus, Scriola, Scomberomorus, etc., are comparatively poor in liver catalase, but richer in the red meat catalase, a fact indicating that the red meat of pelagic fishes is not only a muscle, but also an organ quite distinct from it.