巻号一覧
14 巻, 4 号
選択された号の論文の11件中1～11を表示しています
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(第2報)蛋白・昇汞沈澱反應の生成機構に就て天野 慶之, 内山 均1949 年 14 巻 4 号 p. 165-172
発行日: 1949/02/25
公開日: 2008/02/29
ジャーナル フリーThe Walkiewicz's method to test the freshness of beef was also applicable to the meat of whale and some fishes. (Amano & Uchiyama1) 1948) The present paper embodies some experiments concerning the following items:
1) Time required to finish the extraction of soluble nitrogen from ground fish flesh.
2) Amounts of water required to extract nitrogen from a given quantity of the ground meat.
3) Amounts of soluble nitrogen remained in the residue.
4) Coagulation of nitrogen by HgCl2 in the course of decomposition. (See Fig. 2 and Table 3 & 4).
5) Amounts of coagulable nitrogen by HgCl2 when the meat is subjected to a dilute alkaline extraction.
It is apparent in Fig. 1 that the time required to finish extraction of nitrogen will be less than 30 minutes regardless of the mechanical agitation. We have confirmed (Table 1) that the quantity of extracting water has no relation to the amount of nitrogen freed from ground meat, viz. the meat has a constant amount of soluble nitrogen in a certain circumstance. It has also been shown that with the repeated extraction of ground meat, the soluble nitrogen had been carried away almost completely by the first treating, with no soluble nitrogen in the residue of flesh being found.
From the proceeding experiments it may be concluded that the preparation of the test solution can be readily made within 30 minutes.
We often observed that the coagulable nitrogen by HgCl2 occurs at the exact point where the meat begins to decompose in a degree containing 30 mgms of volatile nitrogen with. the PH value 6.0 to 6.2. Therefore we made extract of the freshest meat with dilute alkaline solution, and PH value of the filtered extract was made to range from 6.2 to 6.4, the values usually found in the tainted fish extractive. Adding 1.0% HgCl2 to the filtrate the amount of nitrogen precipitated was compared to that of tainted meat. (Table 3 & 6) These facts indicate that HgCl2, do not react on the water soluble protein, if very fresh meat is treated, but in the filtrate of decaying flesh it positively reacts. This may be explained as follows: the reaction in the latter case takes place through the similar course as in the case of alkaline treated extract.
The present simplified method to test the flesh, the writers recommend, will be applied in the food fish inspection in which hitherto only organoleptic examination has been practiced.抄録全体を表示PDF形式でダウンロード (483K) -
山田 紀作, 中村 豪宕1949 年 14 巻 4 号 p. 173-176
発行日: 1949/02/25
公開日: 2008/02/29
ジャーナル フリーPreservation experiments were carrid out on the fish minced meat in which lactic acid bacteria were cultivated. The result of experiments shows that it is able to preserve fish meat at 30°C for several days when it contains 3 to 5% NaCl.
While it is available to fresh meat, it has no remarkable effect upon the old meat in which putrefactive bacteria are already growing much.抄録全体を表示PDF形式でダウンロード (245K) -
伊東 祐方1949 年 14 巻 4 号 p. 177-180
発行日: 1949/02/25
公開日: 2008/02/29
ジャーナル フリーFishing condition of sardine was studied in Seno-umi of Suruga Bay during the said period, and 2066 specimens of fish were tested on the length (measured from snout to the end of last lateral scale), weight, age, sex and weight-lenght relation. The followings are the result in this study:
1. The peak season of the catch in this water used to fall on the months ranging from February to April, but in 1964 it was observed from Septmber to Novenber. Among other causes which brought this seasonal fluctuation, the change of oceanographical condition seemed to lead others.
2. The weight-length relation was found in this specimens to be W=0.0040L3.37 where W is weight (gr) and L is length (cm).
3. The fishes of larger size (over 17cm long) were dominant from February to April when the spawning take place, over other months of year.
4. The fishes were thinnest during winter and grow gradually fatty foward spring, reaching the heaviest body in summer. The the weight again was lost in fall.抄録全体を表示PDF形式でダウンロード (266K) -
(第2報)稚魚發生量ご太陽活動との關係川名 武1949 年 14 巻 4 号 p. 181-183
発行日: 1949/02/25
公開日: 2008/02/29
ジャーナル フリーIf we examine the relation between the Solar-index (related to number of Sun-Spots) and the amount of brood of the herring, calculated by the age composition, it is found that during 1907 ?? 1927 they varied together, but that after 1927, this parallelism was not so obvious. Further, if we take the yearly catch of 1870 ?? 1906 (of which we have no date on age composition) into account, we see that the calculated amount of brood is poor in every third of the periods of Sun-Spots.抄録全体を表示PDF形式でダウンロード (154K) -
須藤 俊造1949 年 14 巻 4 号 p. 184-188
発行日: 1949/02/25
公開日: 2008/02/29
ジャーナル フリー1. Shedding occurs when the tide is rising. Ca. 105 spores are shed from 1 gr. frond in a flood tide. 104-105 spores were found in 1L. of sea water in flood tied.
2. The spores fix themselves to rock surfaces within one minute, especially those which are being washed by waves at flood tide.
3. The vertical distribution of Gloiopeltis is limited chiefly by the range of the fixation of the spores.
4. It is hoped that it will be possible to sow the spores of Gloiopeltis, a useful seaweed, on rocky shores, as seeds are sown in the field.抄録全体を表示PDF形式でダウンロード (285K) -
國枝 溥1949 年 14 巻 4 号 p. 189-195
発行日: 1949/02/25
公開日: 2008/02/29
ジャーナル フリーThere are many kinds of forms in Carassius of Far East. From the standpoint of the evolution of the myodomes, two types can clearly be recognized. The one is the flat-type which the author calls “Hirabuna” and the other is the round-type. which is called “Maru-buna”. These two types can distinctly be separated by their morphology of the parasphenoids. The flat-type is more primitive than the round-type from the standpoint of the structure and development of the myodomes. If the parasphenoid of the flat-type is the same morphologically as that of Carassius carassius of Europe, the same scientific name should be given to the species of the flat-type.
As the structure of the parasphenoid of the goldfish is about the same as that of the round-type, it is certain that the former has close relationship with the latter. Therefore, the species of the round-type should be called Carassius auralus which is the scientific name of the goldfish. In Ryukin it is found that each centrum of the vertebrae is only half as long as that of Carassius. Therefore, Ryukin has been stunted in development, resulting in a short form which should be named a dwarf. A species of Carassius from the river of Tam-sui in Formosa has also an abnormal backbone of which length is an intermediate between the backbone of Carassius and that of Ryukin. Therefore, it should be called a semi-dwarf.抄録全体を表示PDF形式でダウンロード (575K) -
II. アコヤ貝の冬期の生活力に就いて (1)小林 新二郎, 東畑 正敬1949 年 14 巻 4 号 p. 196-199
発行日: 1949/02/25
公開日: 2008/02/29
ジャーナル フリーPearl-oyster (Pinctada martensi) hibernates in winter, in which time the water-temperature is below 13°C. The decreaseness of the body-weight recovers hardly either in May (1948) or June (1947). So that, the animal spends at least five months of a year for both of the hibernation and recovery.抄録全体を表示PDF形式でダウンロード (283K) -
III. アコヤ貝の冬期の活力に就いて (2)小林 新二郎, 東畑 正敬1949 年 14 巻 4 号 p. 200-202
発行日: 1949/02/25
公開日: 2008/02/29
ジャーナル フリーThe shell-movements of the pearl-oysters were recorded by using a weekly kymograph at the natural habitat in winter. When the water-temperature is below 7°C., the valves are completely closed; in the case of 7°-13°C., usually almost closed though often may be recognized very slight movements; in the case of 13°-15°C., the shell-movements become somewhat vigorously; and above 15°C., always actively. So that, it is presumable that 13°C. is the critical water-temperature for the activity of the animal in winter; and this conclusion agrees with that of our previous paper that pearl-oyster hibernates below 13°C.抄録全体を表示PDF形式でダウンロード (226K) -
横田 瀧雄, 井上 泰, 澤登 鐵郎1949 年 14 巻 4 号 p. 203-206
発行日: 1949/02/25
公開日: 2008/02/29
ジャーナル フリーIt is well known fact that the numerous individuals of oyster die in summer when sea water becomes higher than 26° in temperature and higher than 32‰ in salinity. An experiment was attempted to reduce the mortality of oyster, Ostrea gigas, in summer by the injections of vitamin B2, KI, KCI, KI03, diatome extract, Koha and autopurified sea water. Of these injections K ion seems to reduce somewhat the mortality of oyster even umder the severe condition of temperature and salinity in sunmer as shown in Tables II, IV and VI.抄録全体を表示PDF形式でダウンロード (252K) -
新崎 盛敏1949 年 14 巻 4 号 p. 207-210
発行日: 1949/02/25
公開日: 2008/02/29
ジャーナル フリーThe enviromental factors which control the distribution of Gloiopcltis, and their ability to withstand desiccation were studied on.
The following data were obtained.
1. The igneous rocks are preferable to the tufaceous rocks for the attachment of the alga.
2. The condition when the concentration of the sea water is lower than 10 Cl. is harmful to the spores and their development.
3. The plant-body and the spores can resist for about two days of desiccation.抄録全体を表示PDF形式でダウンロード (292K) -
中村 中六1949 年 14 巻 4 号 p. 211-215
発行日: 1949/02/25
公開日: 2008/02/29
ジャーナル フリーThere has been just a few literature as to the pond-culture of Mullets (Mugil eephalus L.), which is considered nowadays as a important object of pisci-culture in Japan.
This paper deals with some works on the culture carried out under the insufficient feeding condition and the result is discussed, being compared with that in the case of intensive culture.抄録全体を表示PDF形式でダウンロード (331K)
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