Oysters have to be cleaned using sterilized seawater so that they may be eaten raw. We studied the effect of adding hypochlorous acid (HCIO) to sterilize the seawater on oysters. Oysters with shells and without shells were prepared. Half of them were kept in seawater containing 2 3μg/ml of Cl2, while the other half was kept in seawater without HCIO as the control. All changes were observed and the dehydrogenase activity on the oyster's gills for 5 days (with shells) and for 48 hours (without shells) was measured. In the seawater containing HClO, the gills of oysters with shells became loose after 3 days. Oysters without shells looked smaller due to the HClO after 24 hours. The dehydrogenase activity of the oysters in contact with the HClO, both with shells and without shells, decresased 70-90% compared to the control. Although the oysters were not killed by the 2 3μg/ml remaining Cl2, their gills were damaged. Since the gill's breathing helps oysters to be clean, the effect of clean up is thought to be reduced by the treatment.
The range for the custom of eating rice gruel made with tea in Kanzaki-gun Notogawa-cho and Gokasyou--cho, Gamou-gun Hino--cho and Ryuou-cho in the Kotou area of Shiga prefecture was investigated. These areas are located in the Kotou plains, east of Lake Biwa, and are the birthplaces of OUMI SHONIN. The investigation method was done by hearing about the custom of eating rice gruel made with tea from persons of advanced age. 1. The persons in these areas lived in ease and comfort. 2. They had the custom of eating rice gruel made with salted and dried ume, perilla, ginger, dried orange peel, and black soybean in addition to tea leaves. This rice gruel was called Gomame Tyagayu, Gokaitya, Mametya, and Mamezya. 3. They have eat them with the aim of not catching colds in the winter season.