日本水産学会誌
Online ISSN : 1349-998X
Print ISSN : 0021-5392
ISSN-L : 0021-5392
15 巻, 12 号
選択された号の論文の25件中1~25を表示しています
  • 東 秀雄, 金田 尚志, 石井 清之助
    1950 年 15 巻 12 号 p. 745-749
    発行日: 1950/05/25
    公開日: 2008/02/29
    ジャーナル フリー
    We studied the nutritive value of fin whale oil, its hardened or polymerized oil and compared it with butter fat by rat-feeding.
    The results obtained were as follows.
    1) The animals appeared to be in good health and no deficiency symptoms were noticed in each groups.
    2) The nutritive value of original fin whale oil was better than othar oils under our exper imental condition.
    3) The nutritive values of polymerized oils decreased according the degree of polymerization, e. g. the more polymerized oil is less nutritive, but those polymerized oils were not poisonous.
    4) Slightly polymerized fin whale oil showed good value than hardened fin whale oil.
  • 東 秀雄, 衣卷 豊輔, 梅本 滋
    1950 年 15 巻 12 号 p. 750-752
    発行日: 1950/05/25
    公開日: 2008/02/29
    ジャーナル フリー
    The liver oil of hammer head shark [Sphyrna zygaena (L.)] has been extracted by the radio heaters.
    The operating frequencies were 13 megacycles in the case of Test 1, 2 (Fig. 1) and 78, 55 megacycles in the case of Test 3, 4 (Fig. 2).
    The vitamin A content of the dropped out oil was lower than that of the remained oil in the cooked liver. Its data are shown in the following tables (Table 1, 2, 3 and 4).
  • 天野 慶之, 富谷 章子
    1950 年 15 巻 12 号 p. 753-758
    発行日: 1950/05/25
    公開日: 2008/02/29
    ジャーナル フリー
    In the present report the stability of water soluble protein of fish meat against alcohol was examined concerning with freshness of the fish meat by the following method; 1.0cc of water extract of the meat (10 gms of meat: 100cc of distilled water) was taken into 50cc beaker and added absolute alcohol dropwise from burette with velocity of 2.0cc per minute; and the amount of alcohol required to form both turbidity and precipitation was determined. The concentration of alcohol necessary to coagulate protein in extract of fresh meat lies between 70 to 80%, while in the case of decaying meat 30 to 40% alcohol is enough to aggregate the protein. Probably this phenomenon involves the strength of hydration of the soluble protein.
    It was found that coagulation of protein occurs in lesser concentration of alcohol in the presence of HgC12 than in the absence of the salt. Also it was proved that alcohol coagulable nitrogen increased in parallel with the amount of HgC12 contained in the solution.
    Materials employed in the above experiments were mackerel, tuny fish and skipjack.
    In the light of the results obtained, one of the reason for non-precipitability of mercuric chloride in the extract of fresh fish meat may be due to the strength of hydration of the protein enough to prevent precipitation between protein and mercuric chloride.
  • 金田 尚治, 岡田 稔, 山田 充阿彌
    1950 年 15 巻 12 号 p. 759-760
    発行日: 1950/05/25
    公開日: 2008/02/29
    ジャーナル フリー
    We examined the nutritive value of “soy-sauce” (prepared from putrefied fish meat) by animal feeding.
    The results obtained showed that the “soy-sauce” prepared from putrefied fish meat had no bad effects on animal growth (Table III).
  • 荒川 清
    1950 年 15 巻 12 号 p. 761-764
    発行日: 1950/05/25
    公開日: 2008/02/29
    ジャーナル フリー
    Investigating the effect of freshness of fish upon the potency of their melanophorhormones, it is revealed that the effect is little in lower temperature, e. g. out-door temperature in winter, but considerably large in summer.
    In the previous paper potency of melanophorhormone of fishes is compared, the samples being in different degree of freshness. Therefore, the individual value may need some correction, but the tendency that bottom fishes or deep-sea fishes are rich in the hormone than pelagic fishes can clearly be seem.
  • 山田 紀作, 鈴木 たね子
    1950 年 15 巻 12 号 p. 765-770
    発行日: 1950/05/25
    公開日: 2008/02/29
    ジャーナル フリー
    Citric acid formation in fish was studied. A considerable amount of citric acid was generally found in skeletal muscle and it changed during the elpation of time after death.
    Pyruvic acid or oxalacetic acid being added to the tissue or the extract of newly caught carp muscle, the so-called KNOOP-MARTIUS-Reaction took place in short hour.
    The optimum pH is found at 7, 0 in cace of adding oxalacetic acid, while at 6, 6 and 7, 4 in case of adding pyruvic acid.
    Further the reaction was not hinderred by adding monojodoacetate and was stopped by heating to the boiling point.
  • 橋本 芳郎, 神名 孝一, 塩川 あや子
    1950 年 15 巻 12 号 p. 771-776
    発行日: 1950/05/25
    公開日: 2008/02/29
    ジャーナル フリー
    We examined the toxicity of Venerupis semidecussata, which caused a poisoning case at Toyohashi City in July 1948, and found the paralytic poison of toxicities varying from 3.3 to 45.7mg. or from I to 15 M. U. per g. liver. The distribution of poisonous Venerupis was confirmed to be limited to the narrow area of the Yagyu-River.
  • 高橋 豊雄, 田中 武夫
    1950 年 15 巻 12 号 p. 777-780
    発行日: 1950/05/25
    公開日: 2008/02/29
    ジャーナル フリー
    Ammonia formation in the autolysis of shark-meat was studied as the preliminary experiment on the study of the preservation of shark-skin. As shown in Figs. 1-3, ammonia produced from sterillized meat was far smaller than that from unsterillized fresh meat. According to the result obtained, it seems that the formation of large amount of ammonia in the fresh shark-meat may be ascribed to the action of bacteri.
  • 右田 正男, 竹井 誠
    1950 年 15 巻 12 号 p. 781-786
    発行日: 1950/05/25
    公開日: 2008/02/29
    ジャーナル フリー
    It is investigated whether sea water may be used without serious defects in net tanning. If a net is dyed with “cutch” dissolved in sea water, it is dyed apparently rather more uniformly and the amount of tannins fixed is greater than when tanned in fresh water (Tab. 2 & 3). But no signficant difference is seen in their net preservative powers (Fig. 1 & Tab.3).
  • 新田 忠雄, 岡田 稔, 梅本 滋
    1950 年 15 巻 12 号 p. 787-792
    発行日: 1950/05/25
    公開日: 2008/02/29
    ジャーナル フリー
    The chemical examination of the salted whale meat produced in the Antarctic Ocean in 1948-1949 was carried out. Of each of 367 samples were measured quantitatively the content of moisture, salt, NH3-N, crude fat and its acid value.
    (1) The correlation of NH3-N and NaCl1 of meat in some tanks are positive, and in others negative. Less NaC1 caused high NH3-N and results in negative correlation. If there is too much brine in the tank, the penetration of NaC1 continued during the long period of voyage, and the higher NH3-N meat make the higher NaC1 content.
    (2) Regarding the processing of salted whale meat we reached the following conclusion: If the brine is rejected 7-14 days after the salting of the meat, the salted meat are in better condition than the meat which are treated without the rejection of the brine.
    (3) The brine in the salted whale tank was analysed and the NaC1 content was 22.8% and nitrogen content was 6.85%.
  • 須山 三千三
    1950 年 15 巻 12 号 p. 793-798
    発行日: 1950/05/25
    公開日: 2008/02/29
    ジャーナル フリー
    In the previous paper1) 2), the author reported that the body fat of abdominal flesh of bonito-fish was hydrolysed slowly by the treatment of Boiling, prevented from oxidation by the following Smoking, and hydrolysed greatly by the lipase of the mould during Moulding of the “Katsuwobushi” manufacture. In the present time, the author determined the effect of Moulding on the fat distributed in the thick meat, using the back flesh of bonito-fish which had been treated by the Boiling and eight times of Smoking.
    The mould which had grown on the surface of the “Katsuwobushi” seems to hydrolyse the tissue fat at least to 0.6cm depth under the surface, and the decrease of the amount of peroxide oxygen of these fat during the course of Moulding may be due to the alteration of peroxide form to oxide.
    Some chemical natures of the crude fat of scrap meat obtained from smoked flesh during the treatment of Cleaning were also studied.
  • 渡部 正雄, 山田 曙美, 松島 又十郎
    1950 年 15 巻 12 号 p. 799-802
    発行日: 1950/05/25
    公開日: 2008/02/29
    ジャーナル フリー
    In the preliminary paper, we have reported the effect of the anteriorlobe hormone of hypopysis on the artificial oviposition of the Loach and did not draw general conclusions.
    Here we report the results of experiments by using other hormone samples prepared from five species of vertebrata.
    The results are as follows:
    (1) The hormone of Salmon, Onchorhynchus keta, is more effective than others.
    (2) The hormone of Catfish, Pseudobagrus aurantiacus, Snake, Flaphe climacophora, Lizard, Takydromus tachydromoides are some effective.
    (3) Prae-hormone is uncertainly effective.
  • 渡部 正雄
    1950 年 15 巻 12 号 p. 803-804
    発行日: 1950/05/25
    公開日: 2008/02/29
    ジャーナル フリー
    The following attentions have been especially paid for the systematic characters of the cottoid fish.
    (a) form and position of all fins.
    (b) presence or absence of the ventral fin.
    (c) changing of the form of the fins by growth.
    These items are newly introduced for the systematic purpose of cottoid fish.
    The results are summarized as follows:
    (1) the parallelisms in the specializations among the forms of dorsal, pectoral and ventral fins are found.
    (2) The form of the fins in the larval stages givas suggestions regarding the phylogeny.
  • 野中 順三九
    1950 年 15 巻 12 号 p. 805-807
    発行日: 1950/05/25
    公開日: 2008/02/29
    ジャーナル フリー
    In the preceding papers (This Journal, 15, (1949), 267, 270) the author assumed that the first necessary condition for discolorating fish oil is oxidation of oil. Mere oxidation of oil occurs no discoloration, but when certain volatile basic nitrogen compounds react to this oxidized oil, the color of the oil will become dark-red.
    In this paper the author has confirmed his assumption by the following experiment.
    Fresh shark liver oil was oxidized by blowing the air into it under the dispersed light and in the room temperature. Three of 20cc. oxidized oil were taken out each time and some chemical properties and the color of the control oil was measured on one of these three samples (A). The remaing two were treated with 5cc. of Aq. Dest. (B) or 5cc. of strong (28%) Ammonia (C) respectively just 5 minuts in the boiling water bath and the properties of these treated oil was compared with A. (see Table 1 and 2),
    In the tables it is clearly pointed out that the color of the fish oil will not become darkly red by simple oxidation process, but when a certain volatile basic nitrogen compounds react to this oxidized oil the color becomes deep, and the degree of the color, depth become much larger, keeping pace with the proceeding, of oxidation. The author has found a fact that the odor of the above mentioned darkly red oil is like that of fishmeal.
  • 小林 茂雄, 山中 勇太郎, 鳥居 利七
    1950 年 15 巻 12 号 p. 808-812
    発行日: 1950/05/25
    公開日: 2008/02/29
    ジャーナル フリー
    Chaenogobius isaza TANAKA, an endemic goby, is one of the important fish of Lake Biwa, and its annual catch ranks third among all fishes in that lake.
    The life history of this goby has been studied by the present authors in field as well as in aqualia.
    This paper is a preliminary report of that study especially of spawning habit.
    In spring it spawns in shallow and gravel-bottomed water along the northern coast of the lake. Female parent lays her eggs in a colony on the flat and smooth lower surface of gravels, and the male guards them.
    The egg is oblong in shape and (1.5-1.6)×(0.5-0.7mm) in diameter.
    The egg colony which is 20-30cm in diameter is circular or elliptical, and composed of 33-997 eggs.
    The egg hatches in 152 hours at the water temperature of 16-19°C, and in 115 hours at 16-23°C. The newly hatched larva is 3.06mm in total length; miotomes 30 in number.
    The young fish grows to a length of 16mm in late June, 20mm in July, 27mm in August, 30mm in September and 34mm in October.
  • 松江 吉行
    1950 年 15 巻 12 号 p. 813-817
    発行日: 1950/05/25
    公開日: 2008/02/29
    ジャーナル フリー
    The permanganate consumption of the culture medium containing a marine plankton diatom Skeletonema costatum was determined by using cultured samples and was proved that the value to be proportionate to the amount of the cells in the solution. When the plankton quantity expressed in W. B. U. (Warm Brown Units)* the following equation can be obtained (Fig. 1);
    W. B. U.=1.3×O2Cons. mg/1
    This result shows that the oxidisability of the phytoplankton in minute size such, as Skeletonema costatum could be available as one of its quantitative indicators.
    But, we must know that there are few cases in which the above mentioned relations do not stand true. For instance, when a nutrient salt such as nitrate or phosphate has been completely exhausted in the medium, Skelctonema growth stops distinctly in W. B. U. and also in cell numbers, but its carbon assimilation alone is still continued for a while, and as the result of it the oxidisability of the diatom reaches to an abnormally high value (Fig. 2).
    From this fact a problem concerning the selection of the adequate unit for the quantitative determinations on the phytoplankton was discussed.
    (*In the culture experiments on Skeletonema costatum Warm Brown Units has been used exclusively by the author for the quantitative expression of the diatom. It is determined throu ?? h both the colour and the turbidity of the ditom-growing culture in its living state, and it has the following relations against to some other units;
    W. B. U.= 1.6×10-8×Number of Cells/1
    W. B. U.= 4.7×Units of Pigment/cc)
  • 田中 和夫, 畑 正歳
    1950 年 15 巻 12 号 p. 818-824
    発行日: 1950/05/25
    公開日: 2008/02/29
    ジャーナル フリー
    Whale meat is taken into a freezing pan or packed in a case, and frozen between cooling plates. The meat has air space or a thin layer of ice on its top and a steel or wooden plate on the bottom adjacent to each cooling surface. The freezing is retarded remarkably by these foreign layers of poor heat conductivity. The authors analyzed the heat transmission after Plank's method and deduced a formula for the time required for freezing in these cases.
  • 保科 利一, 佐原 吉夫
    1950 年 15 巻 12 号 p. 825-829
    発行日: 1950/05/25
    公開日: 2008/02/29
    ジャーナル フリー
    Dermocystidium koi sp. nov.
    This species is found as a parasite; in one case it is parasiting to the integument and in another to the muscle of each separate Cyprinus carpis L.
    The specimen of the former was captured at the Yamada Fish Culture Farm (Locality-Yamada Village, Hyogo Pref., Date-July 23, 1940), and that of the latter obtained from the Seto Fish Culture Farm. (Locality-Vicinity of Odawara City, Kanagawa Pref., Date-May 11, 1959). In the case of integumentary parasitim, the parasites grow between the epidermis and the cutis in uarious places of the body surface without scales; and the characteristic lesions a e formed arising from the integument, due to the increase of the parasites and host's tissues such as fibrous connective tissueand blood vessels. (see text-fig. 1 and 2, A, B.) The muscular parasitism occurs when the parasites are parasitic to the scaley host; and in this case the parasites grow in the muscle near the body surface; on the infected parts, the large and hard tumor like inflammatory swelling arise from the increase of the parasites and the same host's tissues as the former.
    The parasite is filiform in external character; its transuerse section is round; the diameter 0.04-0.30mm., and it contains innumerable spares.
    Spare subspherical, 6-14μ in diameter; the diameter of the large characteristic spherical enclosure is 4.5-10.0μ. The details are compiled in the table 1. The spares are figured in text-fig. 3, NOS. 1-9.
    The present species is distinguishable from all other known species, in external form of the parasite or the cyst, the modus parasitic, and the dimension of the spare etc. The lesions may be ruptured naturally in a certa'n period; and the contents fall out from them; and then they seem to be healed gradually. Therefore, the host should not suffer great influence from the parasite. But the histological reactions of the host are marked, which are chiefly proliferocis inflammation, rarely accompanied with phagocytosis. (Text.-fig. 3, No. 10).
  • 荻野 珍吉, 今野 健二郎
    1950 年 15 巻 12 号 p. 830-832
    発行日: 1950/05/25
    公開日: 2008/02/29
    ジャーナル フリー
    The content of cholesterol, total phosphatide and crude fat of the brains of 22 samples (from 0.867 to 732g. in weight) were estimated. The analytical results are shown in table 1.
    The content of cholesterol of the brain have a tendency to increase with the body weight of carp, but there seems opposite tendency in the case of total phosphatide. Both sex and season of the sample has no influence on the content of cholesterol and phosphatide of the brain.
    General analysis was carried on some of the carp brains and its result is shown in table 2.
  • 中村 守純
    1950 年 15 巻 12 号 p. 833-840
    発行日: 1950/05/25
    公開日: 2008/02/29
    ジャーナル フリー
    Ischikauia steenackeri (SAUAGE) seems to be an endemic cyprinid, abounds in Lake Biwa. It inhabits almost all over the lake, but mainly prefers shallow and weedy parts of southern or eastern coast of it.
    It swims chiefly near the surface of water, and feed principally on water weeds in adult.
    In the breeding season, the males have minute, white and conical pearl organs appearing on dorsal part of head and body, around eyes, preopercles, lower jaw and inside of pectoral rays.
    The females have also them, but very weak and entirely on pectorals. From June to July, they breed on aquatic plants or root of willow tree. The spawning act is usually continued from twilight to about 9 o'clock at night, but also said to do in daytime when the water is swollen caused by heavy rain. The breeding behavior is generally similar to that found in carp or goldfish.
    The number of ovarian gees runs from about 2, 500 to 140, 000.
    It increases in accordance with increment of the total length and body-weight as is the case with Gnathopogon elongatus caerulescens (SAUVAGE) as formerly revealed by the present author (1949). The increasing trend is paraboric in the case referred to the total length and linear in the other case.
    The egg is adhessive, spherical in shape and 1.24-1.31mm in diameter.
    The egg membrane thin and transparent. The yolk is bright yellowish green and granular with a few small oil globules.
    The egg fertilized hatches about 3 days in the water ranging 22-24°C in temperature.
    Newly hatched larva measures 4.6mm in total length.
    The larva in 24 hours after hatching attains 5.0mm with numerous filamentous tubercles on laterals of the body as seen in G. elongatus caerulescens (SAUVAGE) (Nakamura 1949). These tubercles are also present in head when the fish grows to 6.0mm in 4 days after incubation. The larvae are found completely absorbed their yold-sac after 6 days from the hatching, and feed on small zooplanktons such as Rotifera and Cladocera.
    Judging from the scale total length relationship, the fish seems to grow about 50-100mm in Jst summer, 150-200mm in 2nd one and becomes mature, and then it grows very slowly.
  • 川口 武男
    1950 年 15 巻 12 号 p. 841-848
    発行日: 1950/05/25
    公開日: 2008/02/29
    ジャーナル フリー
    If
    ø is temperature in a canned food at time t,
    øo is initial temperature of a canned food,
    øc is a retort temperature on an assumption of a constant,
    K is a thermal diffusivity, u=θ-θe, uo0e,
    u=0 under the boundary condition of a ?? square can
    (length=a, width=b, height=c)
    and the initial condition being u=uo (constant),
    then u may be represented with a formula (10), except earlier time of the process.
    Therefore, a temperature of the center of the can may be indicated with a formula (11).
    The calculations of the writer's formula (11) are tested for the date formerly reported as to the square sized cans of sardine in oil by Itani and Ito (1915) and Lang (1935) respectively.
    The results are shown in the Tables I, II, III and V.
    It can be concluded from the Lang's data, that ƒn for the 1/2 sardine in oil should be 13.5 rather than 22.2 of his description. (See Fig. 2)
  • 田中 和夫
    1950 年 15 巻 12 号 p. 849-854
    発行日: 1950/05/25
    公開日: 2008/02/29
    ジャーナル フリー
    Stick-freezing method is the freezing system by which the fish-body is stuck fast to the cold metal plate. Taking the effect of the decreasing of the surface area in freezing of fish-body into consideration and according to the same method of plank and regarding a fish as a plane body, the auther have taken a formula determining the time required for the stick-freezing of fish-body.
  • 安田 秀明, 小坂 昌也
    1950 年 15 巻 12 号 p. 855-858
    発行日: 1950/05/25
    公開日: 2008/02/29
    ジャーナル フリー
    The growth rate of Branchiostegus argentata (C. & V.) taken from East China Sea was inferior to that of B. japonicus (Houttuyu) and B. auratus (Kishinouye) from the same sea. Between the latter two from East China Sea and from the Pacific coast of central Japan no difference in growth rate to those taken form the seas just mentioned. Of th samples of the both species taken from East China Sea, 60% of the total catch of these forms were 2- or 3- year-olds.
  • 安田 秀明, 小坂 昌也
    1950 年 15 巻 12 号 p. 859-861
    発行日: 1950/05/25
    公開日: 2008/02/29
    ジャーナル フリー
    The samples were collected by trawl-net in East China Sea in June, 1947. Two rings seem to be formed annually on the scale. The samples were mostly 2- or 3-year-olds, and among the rest, 1-year-olds were somewhat fewer than 4-year-olds. Their survival rate in appearance was calculated as 30% in the 3-year-olds and about 10% in the 4-year-olds.
  • 佐藤 光雄
    1950 年 15 巻 12 号 p. 862-864
    発行日: 1950/05/25
    公開日: 2008/02/29
    ジャーナル フリー
    Previously (SATO, Japanese Soc. Sci. Fisheries. Vol. 15, No. 6, 1949), the histological structure of the large and small pit organs of a Japanese catfish, Parasilurus asotus L. was described and in the present paper the same problem is taken up with a Cobitoid fish, Misgurnus angnillicaudus. This fish has large pit organs in the epidermis of the head and trunk, but it does not possess anything comparable with the small pit organs of the catfish. The large pit organs are arranged in a definite lines and attain their most luxuriant development on the head as shown in Figs. 1 and 2. These organs, as already mentioned in the catfish, are divided histologically into two types, viz., the “naked” and “sunken type”. The naked type of this organ is found most commonly in the young fish under 10mm. long (Fig. 3 a), but in the adult this type decreases in its number and the other type, namely the sunken type is found more numerous (Fig. 3 b). From these results of observation, it is clear that the large pit organ in the early stage usually projects slightly above the surrounding epidermis, and as development progresses this organ is withdrawn from the surface and come to lie at the bottom of a little pit.
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