日本水産学会誌
Online ISSN : 1349-998X
Print ISSN : 0021-5392
ISSN-L : 0021-5392
14 巻, 5 号
選択された号の論文の12件中1~12を表示しています
  • KISAKU YAMADA
    1949 年 14 巻 5 号 p. 217-218
    発行日: 1949/03/25
    公開日: 2008/02/29
    ジャーナル フリー
    The seeds of “Pangdita” (which is the local dialect at Bingai, an isle in Celebes, Eastern Dutch Indies) are generally used for fishing in southern districts. From the dried materials of this tropical plant (identified as a variety of Callicarpa sp), I separated a new crystalline substance and studied on its poisonous nature. The intermediate report is given, as follows.
  • (1) 餌料榮養比の異る場合の蛋白消化率
    花岡 資, 古川 厚, 小笠原 義光
    1949 年 14 巻 5 号 p. 219-222
    発行日: 1949/03/25
    公開日: 2008/02/29
    ジャーナル フリー
    Digestibility of protein in foodstuff with different nutritive values was measured by Migita and Hanaoka method. (cf. J. Imp. Fisher. Experi. Station of Japan. No. 8. 1937.)
    The results obtained were as follows:
    (1) Digestibility of protein in foodstuff is generally high, i. e. 80-96%.
    (2) Digestibility of progein in the experiments of 5 days-period shows that it is proportional to the percentages of protein in the diets, but if the rate of the body weight increasing is considered, for growth, the optimum amount of protein in foodstuff should be 40-60%.
  • 高橋 豊雄, 横山 和吉
    1949 年 14 巻 5 号 p. 223-226
    発行日: 1949/03/25
    公開日: 2008/02/29
    ジャーナル フリー
    In the manu ?? acture of shark-leather, there is a difficult and important process in which the scale is removed from the skin. As the fundamental experiment for the process, we studied the chemical property of the placoid scale of Centroscymnus owstoni.
    The results obtained are showen in the tables.
  • 田内 森三郎
    1949 年 14 巻 5 号 p. 227-232
    発行日: 1949/03/25
    公開日: 2008/02/29
    ジャーナル フリー
    By analysing the catch of the trawl fishery (1932-1943) in the Chinese Seas, east of 130° E. Longitude, it was found that the rate of decreasing of the catch per havl has been relieved, in the later years, by the decreased number of hauls; the catch in 1940 seemed appropriate for the area concerned.
  • 日下部 臺次郎, 北森 良之介
    1949 年 14 巻 5 号 p. 233-236
    発行日: 1949/03/25
    公開日: 2008/02/29
    ジャーナル フリー
    The byssus gland of Anadara subcrenata is a single thread with a somewhat dilated end (Fig. 1) and composed of 10-30 single long compressed tubules at the root. The tubules are nearly in parallel with each other (Fig. 2) and arranged radially in U-shape in cross section (Fig. 3) and do not anastomose one another at the proximal ends and their distal ends are gathered together into an opening at the conical process (Fig. 2, C) which is located in the byssus pit (P). When the adult of Anadara, measuring 30-40mm in length, is placed in the aquarium, it casts away the byssus and attaches itself to the substratum with a newly formed byssus. The new byssus is secreted from conical process which reaches at first the substratum to fix the end fo byssus over there and then contracts into the byssus pit in stretching the byssus substance so as to from a thick thread.
    The byssus of Barbatia obtusoides is thick lamellar in shape (Fig. 5) and is secreted from the numerous deep long glandular grooves, running parallel in longitudinal direction of foot (Fig. 6), anastomosing sometimes at the proximal ends. The glandular grooves are gathered together in one groove on each side and united into one on the byssus ridge (C). The byssus of Barbatia is so much well developed as it may withstand a heavy beach-comber in the cleft of rock between tide marks.
  • 野口 榮三郎, 尾藤 方通
    1949 年 14 巻 5 号 p. 237-238
    発行日: 1949/03/25
    公開日: 2008/02/29
    ジャーナル フリー
    We have made the marinade of Shark as new marine product of Shark muscle, and examined on the storage of it. Shark muscle is salted in 10% NaCl about two days, and pickled in vinegar with carrot and red, pepper. In-1°C-20°C, marinade of Shark are storaged about thirty days. But in 3°C, muscle is softening in two or three days, and decayed about thirty days in marinade of pH 4.4, and in pH 4.2, muscle is softening, but no decayed about thirty days.
  • 高橋 豐雄
    1949 年 14 巻 5 号 p. 239-243
    発行日: 1949/03/25
    公開日: 2008/02/29
    ジャーナル フリー
    Wilson and Merrill (1926) and Stiasny (1931) have pointed out that one of the most important functions of the enzymes in bating is hydrolysis of keratose. According to the theory, keratose is the most suitable substrate for measuring enzyme activity of bating preparations.
    I improved Wilson and Merrill's method for measuring enzyme activity of bating preparations (keratose as substrate). The method is as follows.
    Pipette 10 cc. of keratose solution containing 10-11mg. nitrogen into a flask, add 10 cc. of Scerensen's buffer solution (pH 8.0) and 10 cc. of solution of bating material which contains enzyme enough to digest 10-40% of the keratose present in 2 hrs. at 40°C. Keep the flask in a thermostat at 40°C in 2 hrs. Then add 5 cc. of acetate buffer (pH 3.6), allow the precipitate to settle for 12 hrs., filter through a filter paper, wash with 10% Nacl solution (pH 3.8 with HCl). Then determine the nitrogen of the precipitate by the Kjeldahl method. This gives the weight of nitrogen of the undigested fraction of the keratose. Calculating the nitrogen of the digested fraction, enzyme activity of bating material is determined.
  • 宮地 傳三郎, 波部 忠重
    1949 年 14 巻 5 号 p. 244-250
    発行日: 1949/03/25
    公開日: 2008/02/29
    ジャーナル フリー
    The Yosanaikai is located on the southwestern coast of the Japan sea and it represents a lagoon formed by a sand bar about 2.5km lo_??_g. This lagoon has been noted for its delicious fat sardin. In recent years, however, the fish and molluscan production became rapidly lower. By our oceanographic survey, the following facts were revealed:
    1) The salinity of surface and bottom waters differs considerably, and in the deeper layer no oxygen is contained in the warmer season and only a trace in the colder season. 2) Benthic animals are found on shallow bottoms only. The deposits of deeper bottom, which are jet black in color, are azoic throughout the year, but contain a large amount of bivalve shells chiefly of Theora lubrica and Raeta yokohamaensis, which are well known euryoxybionts. 3) The living specimens of these bivalves, though found on shallow bottom, are very scarce. The transportation of dead shells from shallow bottom to deeper bottom can seldom occur, because the lagoon is so calm that the stagnation causes the putrefaction of water. Thus the thanatocoenoses of this lagoon must be au ?? ochthonous, being the remains of molluscs which lived abundantly for some years before. 5) It is said by the fishermen that the sar ?? in was used to be caught from the upper layer in the warmer season and from the lower layer in the colder season. In recent years, however, nothing could be caught in the deeper strata throughout the year.
    From these facts we reached to a conclusion that ecologi ?? al conditions of this lagoon were so changed that the stagnation of water became more serious than ever and fatal to those living in the deeper zone. The outlet of the lagoon became narrower as well as shallower than before by the accumulation of sand, and both the outflow of less saline surface water and the inflow of the more saline sea water were prevented. It seemed to us that this topographic change is the chief cause of the trouble. Upon our advice, the dredging of the outlet was made with the results of better aeration of deeper water, wider distribution of benthic animals and larger production of sardin, other fishes and useful molluscs. The writers believe that, by similar procedure, the lagoons on our coast may be made more productive.
  • 第6報水産物による木材接着試驗(貳)
    小幡 彌太郎, 佐々 三郎, 谷口 利廣
    1949 年 14 巻 5 号 p. 251-253
    発行日: 1949/03/25
    公開日: 2008/02/29
    ジャーナル フリー
    The sticking power of fish-meat for ply-wood was tested with the meat of the following five species of fish:
    Fresh meat of Squalas sucklegi (Girard) I, Dinogunellus grigorjewi (II), and of Atheresthes evermanni Jordan & Starkes (III), and dry meat of Raiia isotrachys (IV) and of Theragra chalcogramma Pallas (V).
    The results obtained are as follows:
    Meat The Sticking Power for the 4 m.m. Ply-wood (Birch tree)
    max. min. average
    I 23.6kg/cm2 19.3kg/cm2 21.3kg/cm2
    II 26, 6 25.8 26, 2 III
    25, 3 25.3 25, 5
    IV - - 15.0
    V - -22.0
  • 須山 三千三
    1949 年 14 巻 5 号 p. 254-256
    発行日: 1949/03/25
    公開日: 2008/02/29
    ジャーナル フリー
    “Katsuwo-busi” is the most common condiment in Japan, and is manufactured from bonito-flesh by the treatment of boiling, hot smoking and moulding on the surface of flesh (Kabitsuke) as showed in Table 1.
    The author attempted to see the chemical changes of the characteristics of the crude fat during Katsuwo-busi manufacture. The color, refractive index, acid value, iodine value, saponification value and ester value were determined at an intervals of manufacturing process. These results were showed in Table 2.
    The acid and saponification value of the crude fat was increased during boiling, but it was less changeable in the course of smoking, while the iodine value was decreased gradually during boiling and smoking, but it was not changed after several smoking. The mould has an interesting action on the characteristics of the crude fat, e. g. the acid and iodine value were increased respectively, and the saponification value was decreased.
  • 土屋 靖彦
    1949 年 14 巻 5 号 p. 257-260
    発行日: 1949/03/25
    公開日: 2008/02/29
    ジャーナル フリー
    It was noticed that the content of a viscous mucilaginous substance was always richer in Mafunori, Gloiopeltis tenax, of higher price than that of lower price. The mucilaginous subetance is easily soluble in 70% methyl alcohol and its principal constituent appears to be a polysaccharide of galactose and ketose having much ethereal sulfate.
  • 第1報魚鱧の空氣凍結に要する時間の算定
    田中 和夫
    1949 年 14 巻 5 号 p. 261-266
    発行日: 1949/03/25
    公開日: 2008/02/29
    ジャーナル フリー
    Plank applied the theory of heat transmission for determination of the freezingtime of foods cylindrical in shape. According to the same method of Plank and regarding a fish as a conical body, the author have taken a formula determining the time required for the air freezing of fish-body.
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