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Volume 15, Issue 2
Displaying 1-9 of 9 articles from this issue
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T. TAKAHASHI, T. IMAZEKI, A. SHIOKAWA1949 Volume 15 Issue 2 Pages 53-58
Published: June 15, 1949
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSIt was reported by TAKAHASHI that the heat-stability of the proteolytic enzyme of pylorica coeca of Seriola quinqueradiata was increased by NaCl or Naphosphate. Successivcely, we studied.
(1) the effects of various salts on the heat-stability of the proteolytic enzyme.
(2) the degrees of the effects of chlorides of alkalin metals and Na.halides.
(3) stability of proteolytic enzyme at various temperatures ranging from 10° to 60°C and the effect of NaCl on it. The results obtained were shown in Figs. 1-4.View full abstractDownload PDF (292K) -
S. TETSUMOTO, K. YAMADA1949 Volume 15 Issue 2 Pages 59-66
Published: June 15, 1949
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSThe flesh of aquatic products, more easily affected by decay than in land animals, often bring food poisoning or cause infectious disease such as cholera and typhoid. To avoid these defects from fish meat we made an experimental preservation by using some chemicals which have no disagreeable nor harmful effect on human body.
The senior auther has published his studies on this line of reseach and also found that capric acid, undecylenic acid and their esters had a strong sterilizing and preserving effect which was superior over the esters of p-oxy-benzoic acid. SABALITSCHKA also reported the esters of p-oxy-benzoic acid are the best preservative for food material.
The present articule embodies the results of some experiment on the undersighned chemicals: capric acid, undecylenic aeid, p-oxy-benzoic acid butyl ester, salicylic acid, citronellol, perillartin.
The results obtajned by chemical and bacteriological test were shown in Fig. 1-6, and the organoleptic observation was presented in Table 4.
These results were summarized as follows.
(1) The strength of preserving effect was found in the following order.
perillartin>undecylenic acid>capric acid>citronellol>p-oxy-butylbenzoate.
Hypochlorite had weak preserving effect and salicylic acid and dilute hydro-chloric acid had almost none.
(2) Acidified perillartin, undecylenic acid and capric acid could preserve flesh of tuna almost for 3 to 5 days longer than the untreated contorol which stood I to 2 days on decaying, in the summer room temperature 24-34.5°C.
(3) But for the flesh of cuttle fish we could not obtained the same results as in tuna or oyster. As the reason we believe that the preservatives were presented from penetration in to the flesh as the skin of cuttle fish was very mucus and delicate.
(4) To the resuls of organoleptic obseivation it was obtained that preserving effect on whole fish about 2-3kg was not so satisfactoty as the filleted meat.
(5) The preservation treatment indicated that the application of preservatives such as acidified perillartin, undeeylenic acid or capric acid on the fresh fish kept the palatable state of meat in good condition as long as 50 hours, which was approved by organoleptic observation.View full abstractDownload PDF (451K) -
K. TANII, T. SANO1949 Volume 15 Issue 2 Pages 67-70
Published: June 15, 1949
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSThe nitrate nitrogen and the inorganic soluble phosphorus in the water of the rice field culturing the carp have been estimated, (cf. Table 1)., and by the application of the following formula N:P=7.2:I presented by Fleming, the data were analysed (cf. Table. 2).
As the result of that, the amounts of N and P which have satisfied the above formula, have sharply dropped at the middle period of August, and this fact agrees with the plankton data presented by prof. D. Inaba. of the Tokyo College of Fisheries (cf. Fig. 1.), so there is little hope for the new production of the carp-diet-plankton after the midtime of August. We, therefore, must feed the carp with some diets or give the fertilizer sometimes earlier.
This fact can also be proved from the richness of ash, and protein percentage and poorness of fat percentage analysed on the gotten fish at the end of the experiment (cf. Table. 3).View full abstractDownload PDF (209K) -
E. NOGUCHI, M. BITO1949 Volume 15 Issue 2 Pages 71-74
Published: June 15, 1949
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSAcidified ice was made on larce scale and was further studied on the freezing and melting stages.
While the pH 3.5 solution freazed at -9°C, the pH 2.5 solution did not freeze perfectly even at 10.5°C and a small quantity of concentrated HC1 solution was found to remain.View full abstractDownload PDF (203K) -
E. NOGUCHI, M. BITO1949 Volume 15 Issue 2 Pages 75-77
Published: June 15, 1949
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSThe fish (mackerel) was treated with acidified ice and its preservative power was observed. The result shows that the begining of putrefaction is. prolonged about 10 hours longer than that in those fish which are treated with ordinary ice (at the tem. 23-20°C).View full abstractDownload PDF (127K) -
S EGUSA1949 Volume 15 Issue 2 Pages 78-82
Published: June 15, 1949
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSBy the way of studing the seasonal var ation of Rhizosolenia seliyera Brighthwell, the auther demonstrated that the net-collection was not to be relied on for its accuracy, quantitatively or even qualitatively, for such species of diatom which show a great range, of size.View full abstractDownload PDF (292K) -
S. EGUSA1949 Volume 15 Issue 2 Pages 83-87
Published: June 15, 1949
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSSome experiments as regards the so-called gas-disease were made with use of artesian well-water which contained nitrogen in various supersaturated. conditions upon five fresh water species of fish.
Effects of degree of supersaturation upon the viability, etc. were examined. Results of the experiments are shown in Table 1.
Further, it was shown that conditions of physiological and environmental factors seriously affected the progress of the said disease.View full abstractDownload PDF (309K) -
M. NAKAMURA1949 Volume 15 Issue 2 Pages 88-96
Published: June 15, 1949
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSGnathopogon etongatus caerulescens (Sauvage), a small cyprinid fish, is one of the important edible fishes in Lake Biwa, and seems to be an endemic form, introducing to Lakes Suwa and Yamanaka. The present subspeeies resembles G. dongatus elongatus (T. et S.), widely distributed in Middle and Southern Japan, but distinguished from it by having slenderer body, more numerous gill-rakers siorter barbels, rather anteriorly situated dorsal fin. In the breeding season, minute, white and conical pearl organs appear in both sexes, more distinctly in male. They inhabit rather dcep water, and spend winter at bottom of 80-90m.
The young and adult fishes feed on mainly zooplankton except in winter. During this season the adults mostly have an empty alimentary canal, though rarely found small bottom animals in it. From April to June, they approach to shallow waters, and enter into inlets or creeks, and then lay eggs on the leaves of aquitic-plants or roots of willow tree. The spawning behavior is quite similar to that of carp
Female seems to spawn 3 or 4 times during a breeding season. The number of the eggs, ranging from 395 to 7900, is paraboric (Fig. 1) and lircar (Fig. 2) in relation to total length and body weight of the fish respectively. The deposited eggs are adhessive, spherical in shape, measuring 1.3 to 1.5mm in diameter, semitransparent with minutely wavy sculpture on the surface. Eggs hatch in about 8 days at water temperature 20°C. Newly hatched learvae measure 4.3-4.8mm (Fig. 3 a. b) in ?? length. The larvae attain 5.1mm (Fig. 3. c.) in 5 days after incubation, with a small rest of yolk sac, and numerous filamentous tubercles on head and laterals. The lateral tubercles are arranged in a line along body axis, and entirely lost together with the head tubercles af er 10 days from hatching when the fish is 7.2mm (Fig. 3. e) in length. They grow about 10mm (Fig. 3 f) and 25mm (Fig. 3 h) in half month and a month after hatching respectively. In natural, they reach to averaga 94mm in male and 95mm in female in the first fall, to 113mm and 116mm in the second autumn, and to 123mm and 128mm in the third (Fig. 4, and 5). They become mature after one year, and dimorphic in sexes, the male smaller than the female.View full abstractDownload PDF (589K) -
K. HONDA1949 Volume 15 Issue 2 Pages 97-99
Published: June 15, 1949
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSThe results given below were derived dealing with the scales of Amber-fishes, Seriola quinqueradiata (T. & S.) obtained from Korea (off Rensen) and Tokyo fish market.
It seems to the writer that the fishes taken from these two localities are nearly equal in the growth-rate, and that, in comparison with the Fig. 2 given by Kimura (1937), the resting zone is formed twice in a year, namely the first zone appears in summer and the second in winter. The fishes with resting zones 2 ?? 3, 3 ?? 4 and 4 ?? 5 measuse about 30cm, 40 ?? 45cm and 60cm, respectively in body-length.View full abstractDownload PDF (184K)
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