The culture of carp fry in rice field has successfully been carried out in those districts, such as Nozawa, Nagano prefecture and Koriyama, Nara prefecture. The cultivating method employed in Suginoki village, Nozawa especially attracts the auther's attention. It is charachterized in fertilizing the field with organic matter together with some quantity of inorganic nitrogen manure, suck as ammonium sulphate, previously before the cultivation of carp fry is carried out.
The result of the cultivation experiments shows that the employment of the inorganic nitrogen manure brings a better effect when it is used at the optimum ratio together with organic matter. But it is noticed that the inorganic matter must be employed in the earlier period before the cultivation of carp fry is carried out, for the harmful effect is often fourd if it is used in the later period when reductive reaction in water violently occurs owing to high temperature.

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It is found that the viscosity of the extract from gloiopeltis is remarkably decreased by various salts in dilute concentration and that in the effect chlorides of alkaline metals and Na-halides in the same molar concentration are equivalent, as illustrated-Figs. 1-8.

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Intending to prepare a durable test-piece for the determination of shrinkage temp. that serves to characterise skins, effect of treatments on the shrinkage temp. of skins is studied. It is found that the shrinkage temp. decreases as the stored days of skin increase (Fig. 2 & 3), and is lowered by dehydration with hot (30-40°C) acetone, but not change with cold (7-10°C) acetone (Tab. 1 & 2) & that shrinkage temp. of dehydrated skin does not change during 3 wks. preservation.

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The following facts were found that the growth of mycelium and spore showed different phase, being compared with control, when the boiled extract of the bonito liver was added to the culture medium, and that the growth of mould was prevented when the extracted soution was only used as the culture medium.

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We studied the seasonal variation of crude oil, unsaponifiable matter and sterol of Sargassum Ringgoldianum Harv. (Brown algae.)
The results obtained were as the following.
(1) As we show in Table 1 and Fig. 2, the younger algae has more crude oil than old algae.
(2) But just before its sheding, the content of oil and its unsaponifiable matter and sterol increases a little, and decreases after sheding.

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In succession with the former report, the auther have studied on vitamin A in liver of Squalus suckleyi (Aburzazme) about the following items by using colorimetric method and the results obtained are shown in the figures and tables:
1) The frequency distribution of vit.A conc. in individual liver. (Fig. 1)
2) The relation between vit.A conc. and body-length or liver-weight. (Fig. 2)
3) The relation between liver-color and vit.A conc. or body-length. (Fig. 3)
4) The distribution of vit.A and oil-content in parts of a liver. (Fig. 4, Tab. 1, 2 and Fig. 5)
To discern livers by color may be more useful for the preliminary estimation of vit.A content in liver than to rely on body-length or sex-differences.
For the distribution of vit.A in two livers concerned would be concluded that the ratios of C. L. O. U. in the corresponding part are very closely coincided and the products of C. L. O. U. and oil content (%) are almost equal for each part of liver.

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We studied on the vitamin A recovery, when cod liver oil, skipjack liver oil and whale liver oil (mixture of blue whale and fin whale) were svbjected to molecular distillation.
On cod and skipjack liver oil, the recovery of vitamin A were 96.9%, 94.6-103.7%, respectively.
On whale liver oil, the vitamin A recovery were 166%, 107%, 123% (calculated from CLOU, E^1%_1cm328mμ, performed Morton-Stubbs correction on E^1%_1cm328mμ, respectively).
Presuming that there were no decomposition of vitamin A during distillation, the decomposition of each molecule of kitol gave 0.9 molccule of vitamin A.

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The pH value of the several agar products has been estimated by means of glass electrode. (cf. Table 2, 3 and 4).
The results are as follows:
(1) The sulphuric acid ordinally used in the process of extraction is not recognized as free acid in the agar products, both naturally and artificially freezed and thawed.
(2) The decomposition of the agar sol by the simple heating, (cf. Table 1), effecting on the strength of jelly, and the coloration by the warming of the agar products are remarkably affected by the pH value of the products estimated by solution; if the pH value is lower, these changes are more remarkable.
(3) The causes of the phenomena (2) are presumably based on the essential properties of the agar products.

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I studied the bottom fauna to decide the worth of fishing in three irrigation ponds (Table 1) in Tiisagata-Gun, Nagano-Ken.
The results were shown as follows:
(1) The production of bottom fauna were maximum in O-ike, and minimum in Asama-ike.
(2) The degree of apparition and the rate of organization were large quantity on Chironomus plumosus in O-ike, Tubifex in Shin-ike, Corethra in Asama-ike.
(3) The cause which control the life of bottom fauna were mostly based on the quantity of dissolved oxygen quantity in water of bottom, and on the nature of bottom matter.
(4) On the view of bottom fauna, O-ike and Shin-ike are worth for fishing.

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The tenacity of oyster spats in air was examined under different temperature and humidity, as this kind of nature of the animal has a much important relationship to the transportation of them in the distance.
At about 25-30°C a greater part of oyster spats died within 3 days even if at any humidity. When temperature in experiment falls below that in room, the majority of oyster spats could live longer than 4 days under high humidity which is much effective to prolong the tenacity of spats. The higher humidity becomes in the atmosphere, the much more water a spat seems to contain within. It is necessary to sustain ^W/_Tθ×100>7 in order to keep up the survival rate more than 80%.

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By cutting the frozen “Aburazame” liver for several sections (See Fig. 1), the vitamin Aconcentration were compared about the external and inner layers by using the colorimetricmethod.
The results are as follows:
1. Difference of tissue of the external and inner layers were distinguished with the naked-eye as being traced in Fig. 1.
2. The vitamin A is more concentrated in the inner layer, while the oil-content is poorer in the external layer (See Tab.1).
Therefore, it seems the vitamin A would be accumulated mainly in the inner layer of the liver.

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Studies on the struvites in canned marine products were frequenfly reported, but little is known about the presence of sodium phosphate in fisheries products. In the present paper, an occurrence of sodium phosphate (Na₂HPO₄•12H₂O) in mild-cured salmon is described. The writer found a small quantity of transparent prismatic crytals, which resemled pieces of ice, deposited on superficial skin near the dorsal and ventral fins and sometimes on the thin membranes of abdominal cavities of the fishes, which were commercialy processed and kept in cold store-house, Tokyo, in the winter of 1942. (Plate 1) Probably owing to dehydration, transparency of the crystal was gradually reduced under atmospheric condition. By the recrystallisation, usually prismatic form could not be reappeared and it took a rhombic shape or a parallelogram. (Plate 2) The optical characters tested by a petrographic microscope were as follows: the crystalline system is monoclinic, as both straight and oblique extinction can be observed; angle of extinction is 31°; and sign of elongation is negative. The writer confirmed that these characteristics as well as analytical data were quite identical with those of the pure specimens of sodium phosphate examined simultaneously.
It is not yet clear what sort of conditions have favoured the deposition of sodium phosphate in mild-cured salmon instead of struvite.

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We examined the nutritive value of modified milk powder prepared from dried skim milk, hardened herring or whale oil and other substances (see Table 1, 2) by Rat-feeding.
And it was clear, as we showed in Table 3-4, the new modified milk powder showed much the same nutritive value to whole milk powder adding sugar.

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On a bounds of Jyosyo, Chikuma-River, untill August, going up the season of the freshwater trouts, a fisheries productions by way of a casting net and angling are amount of, but henceforth September, geting down the season, fiishing production of the fresh water trouts are only on one of Yana and the connection in steam-pressure, rain falling qantity, and atmospheric temperature is plus on Yana, minus on a casting net and angling.
For, by cause of Yana is activetic to a casting net and angling are selfmoving.
We able to know element of atmospheric phenomena shall make influence over the fishing production as condition of the fisheries catching. (conclution)

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The “Asaksanori” (the laver cultivated in Japan) has been supposed to be separable into several forms, but to distinguish decidedly in each form is difficult for their simple organization and their much variable shape. Kunieda³⁾ proposed that the number of horizontally divided cells of a sporeling just before the appearance of the first virtical division -“n”- makes the most reliable criterion for forms.
By observing “n”, the author divided the “Asakusanori” in the Tokyo Bay into seven forms (Cf. Fig. 1 and Table 1). A point of importance is that other characters beside “n” of these forms also change hand in hand with “n”. The form 1-4 multiply sexually and asexually, the form 5-7 only sexually. The shape of the fronds is round in the form 1, slender in the form 6, most slender in the form 7. The form 5-7 luxiliate early in winter, the form 1-2 late in winter.

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Concerning the preservation of the fish and shells by various chemicals we have already published^*. In this report we dealt with a continuous studies on the preservative effect of chlorine compounds on the fish and shells.
It is well known that the bleaching powder and some chlorine compounds have strong sterilizing powder but they are unstable and also have decolorizing character. To avoid these defects we made an experimental preservation by using some chlorine compunds shown below. In our test it was confirmed that we can preserve some fish such as horse mackerel and sardine almost for 12 to 24 hours longer than the untreated control samples in summer by using the electrolized brines to which added either capric acid or p-hydroxy-butyl benzoate and with adjustment of pH to 4.4 by hydrochloric acid. Further we could obtain the same result as above by using the pentachlorophenol. However, the electrolized brine, if appiled with no such treatment, showed scarcely any preservative effect.

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In order to examine the influence to rise the temperature of water on the life, and to aware on the mortality to the highest temperature of water on these young fishes Salmo irideus (Rainbow trout), Salvelinus fontinalis (Brook trout), and Oncorhynchus masou (Brevoort) (Kizakimasu), at first these fishes are put in a water-tank, and then the temperature of water are rised leisurely, it's need 10-20 minutes to. rise the temperature of water 1°C, and keep up untill these fishes die.
The results were shown as follows:
(1). According to these species of fishes, the highest temperature of water of mortal were differenced namely Salmo irideus were extent at 25.6-31.6°, Oncorhynchus masou 28.7-31.0° and Salvelinus fontinalis 24.5-28.9°, and the greatest extremes of temperature of watere were on Salmo irideus (Tale 1 & Figl).
(2). Accrding to the extremes of livintng temperature of water of these parents of Salmo irideus, there were the difference of the bearing power of the young fish whish transplanted from these parents live (Tale 2, 4 & Fig 6).

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1. Shedding season for Gelidium begins when the water temperature rises up to 20°C (tetraspore) and 24°C (carpospore). Shedding occurs daily in the afternoon. Ca. 10⁴-10⁵ spores are shed from 1gr. frond in a day. 10² spores were found in 1 L. of sea water nearby the Gelidium field in the afternoon.
2. The control on the shedding has not yet succeeded. The spores fix themselves on the rock surface after lying in contact with it for more than ten minutes. Therefore at present, the possibility for artificial sowing of the Gelidium spores directly on to the rock surface is slight in contrast to the case of Gloiopeltis.

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In order to know the amount of spores of seaweeds in the sea, following method was tested.
For aplanospores, fresh sea water is poured into glass tubes (Fig. 1 A) and is set quiet for some time so as to let the spores sediment and fix themselves to glass plates in the bottom of the tubes. When all the spores are supposed to have fixed, the glass plates are taken out and the fixed spores on them are counted microscopically. For photonegative swarmspores, the tubes are lighted from above to lead them to the bottom (Fig. 1 B). For the photopositive ones, the tubes are lighted from below (Fig. 1 C). The time necessary for setting is shown in Table 1. This method is not applicable to spores without fixing ability (such as sperm of Sargassum) and also to swarmspores with fixing ability but without phototaxis (such as zoospores of Laminaria). Loss of materials in the course of handling is supposed to be less than 10-20%.
Identification of spores is not easy especially when spores of two or many species resemble each other in shape occur mixed. This difficulty is surmounted by choosing a location where one kind of plant is predominating.
By means of this technique, it is possible to get an insight into ecological factors concerning spores, such as season and time of shedding, verticl and horizontal movement in the sea, relation between the amount of spores floating in the sea and fixing on substratum and etc.

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The catch of Trachurus japonicus (T. & S.) in the North-Eastern Sea Region of Japan was investigated with specially related to the optimum ranges of water temperature and salinity for catch, based on the hydrographical observations made at the same time and place of the set-net at Enoshima, Miyagi Prefecture, for the period from 1936 to 1947.
(1) It was suggested that this jack-mackerel distribute in snmmer over the North Eastern Sea Region of Japan swimming mainly with the front of Kuroshio current, within the range of temperature from 18.0 to 24.0°C and salinity from 32.80 to 33.70 S‰ at the surface.
(2) Near the northern boundary (presumably Iwate Prefecture) of the distribution, the yearly catch were effected mainly by the hydrographical conditions.
(3) The main parts of the catch at Sendai Bay in July, 1949, were composed of the three-ring fishes of body length from 23.0 to 24.8cm. and zero-ring fishes of body length under 8cm.

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In determining pH of water having a small buffer capacity divergent values for pH were obtained by the ordinary method, whereas by Tomiyama's method²⁾ a consistent value was obtained irrespectively of the values for the buffer capacity of sample waters. Experiments have been carried out to see an extent of error in the measurement of pH of waters having small buffer capacity. The magnitude of error was found to be of valiance not only with buffer capacity but also with pH value of a sample water. This phenomenon has been elucidated by taking into account the variation in buffer capacity with pH value of the water.
A mathematical treatment has been made to find out a formula which enables us to calculate the magnitude of the deviation by knowing values for pH and the buffer capacities of a sample water and an indicator. It has clearly been shown that the values for the deviation calculated by use of the present formula were in good agreement within the experimental error with those obtained in the present experiments.

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(1) We tried to manufacture the Japanese Miso from fish meat instead of soy beans. This Miso we call Gyomiso (Fermented fish paste).
(2) We tried various methods to obtain Gyomiso resembling soy-Miso (Sop cheese), and met with a successful manufacturing method.
(3) To manufacture Gyomiso, crushed fish meat (75%) is mixed with wheat bran (10%) inoculated with Aspergillus oryzae and salt (15%). This mixture is kept about 2 weeks at 25-30°C to ripen by the action of the auto-digestive enzyme of fish meat and the action of the enzymes of Aspergillus oryzae. After 2 weeks the mixture should be cooked to stop the action of enzymes. For 3 days after the mixing of fish meat, wheat bran and salt, the mixture was too hard to disturb, but after the 4th day the mixture became soft. On the 5th day, a bag which was filled with Japanese cedar wood dust was immersed into the mixture, then the mixture gave off the cedar flavour. From the 7th day, the fermentation of the mixture became stronger, and the juice increased. The hydrogen ion concentration of the mixture was 6 at the beginning, pH 6.5 during the fermentation and became pH 4.5 at the end of the fermentation. If the fermentation goes on excessively, the pH value becomes greater than 6.5 and at this time ammonia smell is given off. Therefore, when the mixture indicates pH 5.5, it should be boiled to sterilize it, and to decrease the water content of the goods to 40%. And then it blends homogeneously togather. The percentage of yield of the products was from 45 to 50 4 of the weight of the raw fish bodies.

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(1) The decomposition of fish meat protein is the most active from the 7th day to the 13th day after mixing the raw materials. From the 14th day the rate of the decomposition slows down.
(2) The hydrogen ion concentration of the mixture decreased in the earlier time after the mixing, but increased slowly at the end of the ripening.
(3) The quantity of non-protein nitrogen increased rapidly from the 7th day to the 13th day but thereafter remained static.
(4) The change of the quantity of amino acid nitrogen, which constitutes the greater part of the non-protein nitrogen, was the same as (2).
But the decreasing of the quantity of amino nitrogen at the end of the ripening of the mixture was due to the creation of ammonia from the amino acid. These changes can be explained by the change of the hpdyogen ion concentration of the mixture.
(5) The ratio of the quantity of non-protein nitrogen and of amino acid nitrogen to the amount of total nitrogen was investigated. The ratio of non-protein nitrogen to the total nitrogen increased rapidly from the 13th day after the mixing, and thereafter the increase slowed down. The ratio of amino acid nitrogen to the total nitrogen showed the same tendency as in the case of the upper mentioned ratio. The ratio of amino acid nitrogen to the non-protein nitrogen showed also the same tendency as in the case of the upper mentioned ratio.

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(1) We have observed the ripening velocity of Gyomiso by varous amounts of salt added.
(2) The ripeing velocity was observed by the amount of swelling of the mixture of raw materials. If the amount of salt added was samll (less than 10%), the ripening velocity was too high and mixture was apt to spoil.
(3) The quantity of the amino acid nitrogen created from the mixture was larger the smaller the amount of salt added (less than 10% of salt for the mixture) in the earlier time of ripening, but it rapidly became ammonia. If we use salt more than 13% of the mixture, the quantity of the amimo acid nitrogen was samll in the earlier period of ripening, but became larger in the latter part of the ripening.
(4) Volatile base, ammonia, is created in large amount in the case of adding a sall amount of salt in the mixture. The creation of ammonia from Gyomiso is clearly detected from the beginning of the ripening. This phemomenon is different from the other salted marine products. This is probably due to enzymes of Aspergillus oryzae inoculated to the wheat bran, which decompose amino acid to ammonia. Spoilage is determined when 90 or more mg of ammonia are present per each 100g of Gyomiso.
(5) The change of hydrogen ion concentration of the mixture during the ripening is the same as Part IX of this study. The phenomenon of the spoilage begins at pH 6.0.
(6) The amount of salt added to the mixture of raw materials should be above 13%.

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(1) The change of fat in Gyomiso during the ripening was studied.
(2) The matter extracted by ether increased at the beginning of ripening. This is due to the fact that the ether extracted protein, lecithin, in addition to the fat. Then the amount of the ether extracted matter decreased gradually. This is due to the creation of ether non extracting matter and the action of lipase.
(3) The acid value increased slowly until the 10th day and there-after increased rapidly, and then decreased.
The increasing of the acid value is due to the autolytic creation of the decomposed fat, the existence of fish meat protein along with the decomposed protein, and the catalytic action of salt and lipase. The decreasing of the acid value thereafter is due to the creation of organic bases owing to the decomposition of the protein and therefore the formation of soap.
(4) The saponification value was not necessarily a constant value.
(5) The iodine value decreased in the process of ripening.
(6) The color of the ether extracted matter varied from ligth yellow to dark brown owing to the existence of the protein, the creation of its decomposed matter and the catalytic action of ammonium soap.

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The authors could prepare the concentrated kitol by comparatively easy method, containing a trace of vitamin A, as material for further studies on kitol.
Unsaponifiable matters, prepared from fin whale liver oil by usual method, were dissolved in petroleum ether and then a part of unsaponifiable matters was extracted repeatedly with 90% methanol from the petroleum ether solution.
The extracted and remained substance were examined by means of the spectrum analysis and Carr-Price reaction.
It has been confirmed that the methanol extract was vitamin A and the remains in petroleum ether was kitol.

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It has been said by several informations that the international unit of vitamin A in whale liver oil by spectrophoto-metry is too larger to be compared with the results of animal test.
Therefore the authors studied on the influence of Kitol fraction (separated fraction B) by spectrophotometry.
We found that 12.1% of numerical value of the international of vitamin A in this whale liver oil by means of spectrophotometry should be subtracted.

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We examined the influences of sun-beam, air and heat on the vitamin A fraction and the kitol fraction which separated by us from the unsaponifiable matter of whale liver oil as descripted in the previous paper¹⁾.
1) Influence of sun-beam.
Both the vitamin A and the kitol are very sensitive to sun-beam.
2) Influence of air.
The vitamin A is sensitive to air (oxygen) but the kitol is stable pretty.
3) Influence of heat.
At about 80°C, the vitamin A is decomposed a little but the kitol is quite stable.

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Examination of the stomach contents of the young of Mugil cephalus, ranging from 2.15 to 3.95cm im body length, revealed that the stage in question, which is locally called “Haku”, feeds chiefly on benthoic animals such as Amphipds and Harpacticoid Copepods. When it develops into the succeeding stage generally called “Oboko”, it loses the former feeding habit, acquiring new one peculiar to the adult form of the fish living on Diatoms and Cyanophyceae, etc, .
Such a fact will afford some significant information concerning the practising of pisciculture of this fish.

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Pandalus nipponensis is an useful prawn, caught by deep-sea haul-seine at the depth of 300-500m. off Mie & Aichi Ken.
In this paper, the descripton is made about some biological points of the prawn, viz. breeding season, age, growth and protandric hermaphroditism. These points are diagrammatically shown in fig. 3.

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Pregnant animals, numbering 61 in four groups, were collected and kept in aquaria at Kominato Marine Biological Laboratory, Chiba Prefecture, each group in different date of collection (Fig. 2). The material tested are shown in Table I.
In Kominato Bay the lobster spawned from middle June to August with peak season at mid-July in 1947 (Fig. 1).
In the experiment it was found,
1) the days elapsed between collection and hatching of larval animals shortened with the months (Fig. 2 and Table 2).
2) among 61 animals observed, four femals had the another brood, after the preceding brood hatched out. The number of eggs in the second brood was, in average, smaller than first (Table 3).

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Synopsis: In fishes their blood corpuscle resistance to hypotonic NaCl solution varies according to the grades of dyspnoea and other causes. Experiments to determine the blood corpuscle resistance were carried out and the following results were obtained.
1. In Cyprinus carpio, when free oxygen in the water was consumed, blood corpuscle resistance decreased while hemoglobin content increased.
2. In Mugil cephalus, Cyprinus carpio and Carassius auratus, when they were taken out of water and exposed to the air, the blood corpuscle resistance decreased according to Pfeiffer's formula, log1/A-X=K+Ct, where A, K and C are constants peculiar to the fish kind, t is the time of exposure and X is blood corpuscle resistance.
3. In Carassius auratus when put in muddy water, blood corpuscle resistance decreased while hemoglobin content increased.
Judging from above results it can be said that blood corpuscle resistance decreases in dyspnoea.

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