巻号一覧
15 巻, 5 号
選択された号の論文の10件中1～10を表示しています
- |<
- <
- 1
- >
- >|
-
山本 孝冶1949 年 15 巻 5 号 p. 203-208
発行日: 1949/09/25
公開日: 2008/02/29
ジャーナル フリーThe writer examined the morphological difference in the mouth part as well as the contents of the stomach of six flat fishes, vjz., Eopsetta grigorjewi, Cleisthenes herzensteini, Hippoglossoides dubius, Dexistes rikuzenius, Tanakius kitaharae, and Glyptocephalus stelleri, collected in the South-Western part of the Japan Sea by means of the townet. The first three species have the large oblique mouth, rather sharp teeth on each jaw, long and numerous gill-rakers, while the other three species have the small mouth, minute blunt teeth on each jaw, short and small gill-rakers. It would be regarded that the mode of their feeding habit has developed adapting to such particular structure of the mouth and teeth. Namely, the former three species feed mainly on active creatures such as small crustaceans living on or close to the sea-bottom; but the latter three species feed mainly on small sluggish animals such as ophiurans and polychaets living on or embedded in the sand and mud of the sea bottom.抄録全体を表示PDF形式でダウンロード (310K) -
山本 孝治1949 年 15 巻 5 号 p. 209-215
発行日: 1949/09/25
公開日: 2008/02/29
ジャーナル フリーThe shell form in four species of the abalone Genus Haliotis found in Korean waters viz., H. gigantea gigantea, H. gigantea sieboldi, H. gigantea discus, and H. kamtschatkana, was measured biometrically to find out subspecific characteristics existing among them.
Haliotis kamlschatkana collected at the various localities along the Korean Peninsula was treated not only as in other forms, but also studied on the local variation within species.抄録全体を表示PDF形式でダウンロード (350K) -
杉目 宗尚1949 年 15 巻 5 号 p. 216-220
発行日: 1949/09/25
公開日: 2008/02/29
ジャーナル フリー1. I observed the species of plankton contained in the ice of running or still water.
2. Diatomeae are always found in each sample, above all, Amphora sp was typical species in the section of running water, and also Navicula sp was that of the still water.
Oscillatoria sp is very rarely observed in each sample.
3. As for zooplankton, observed only one or two species of Rotatoria.抄録全体を表示PDF形式でダウンロード (255K) -
木部崎 修1949 年 15 巻 5 号 p. 221-225
発行日: 1949/09/25
公開日: 2008/02/29
ジャーナル フリーIn the South-Westrn part of Sea of Japan, Döderleinia, berycoides grows about 5cm, in body length, in the second spring of their life, then, the fish adds about 5cm for every one year.
Yasuda reported that the first zone of circuli is formed on the scale in the second spring when the fish reaching 9 to 11cm in length. In the writer's present study, the first zone mentioned above was formed on the specimens measuring about 5cm.
Specimens measuring 9 to 11cm used by Yasuda, therefore, seem to better placed in the age class of two years.抄録全体を表示PDF形式でダウンロード (218K) -
須藤 俊造1949 年 15 巻 5 号 p. 226-228
発行日: 1949/09/25
公開日: 2008/02/29
ジャーナル フリー1. For the purpose of cultivating Gloiopeltis tenax, which is widely used as a sourse of glue, it was tried to “sow” the spores directy on the rocky shores, taking advantage of their fixing habit, reported in a previous work (Suto 1948).
2. The spores were collected 30 minutes before the flood tide, by immersing the fronds in sea water, which had been collected during low tide. Then the spores were “sown” by sprinkling the spore suspension on the rocky shores just before the flood tide, during late spring.
3. 5-29% of the sown spores fixed themselves on the rocks and gave rise to young buds, in a density of ca. 10/cm2, when examined in the following autumn.
4. This method is hoped to be applicable to the aplanospores of some other algae which also grow in the tidal zone.抄録全体を表示PDF形式でダウンロード (187K) -
小幡 彌太郎, 飯田 稔, 内藤 幸次1949 年 15 巻 5 号 p. 229-233
発行日: 1949/09/25
公開日: 2008/02/29
ジャーナル フリーThe smoking, which is a measure to produce preservative foods of high class from aquatic products, has a defect of suffering depression in the freshness of the materials in the early stage of the process. To get rid of this defect, the use of py ?? oligneous. liquid is recommended. Smoked fish treated by pyroligneous liquid has no such smell as indicating the depression in freshness, in spite of the inferior freshness of herrings which were used as the sample of our experiment. and it is accompanied with a trifle secretion of mucus. In other words, that treatment obtained a better result as compared with the control.
Pyroligneous liquid has usually the acidity of 2-5%, and when it is used as it keeps that acidity, the treated fish meat will not only taste too sour but also have its albumen coagulated. Therefore, pyroligneous liquid should be used after it was diluted to the acidity of about 0.5%. Pyroligneous liquid is good for practical use as a supplement of NaCl in the process of the smoking, from the preservation of raw materials to the completion of the process, but the application of the liquid alone is not go d for the taste and the outward appearance of the products.抄録全体を表示PDF形式でダウンロード (278K) -
小幡 彌太郎, 飯田 稔1949 年 15 巻 5 号 p. 234-237
発行日: 1949/09/25
公開日: 2008/02/29
ジャーナル フリーFrom the facts that wood-tar contained in the smoke ingredient has proved efficacious to prevent the oxidation of the meat and that the meat treated with pyroligneous liquid allows hardly the attack of worms, we have tried to prevent the oxidation and the damage by worms of “ Migaki Herring ” by soaking it in pyroligneous liquid. After preserving for two months, the control was proved to have a smell indicating the oxidation and to suffer a notable attack of the worm, while the samples treated with pyroligneous liquid were free from such heavy damages, especially those treated with the liquid having the acidity of 2% were in superior condition. Acid value, iodine value, and peroxide number of the samples suffer no effect by the treatment with pyroligneous liquid.抄録全体を表示PDF形式でダウンロード (133K) -
波部 忠重1949 年 15 巻 5 号 p. 238-244
発行日: 1949/09/25
公開日: 2008/02/29
ジャーナル フリーPDF形式でダウンロード (496K) -
吉田 裕1949 年 15 巻 5 号 p. 245-248
発行日: 1949/09/25
公開日: 2008/02/29
ジャーナル フリーThe larva of this species which hatched in the early summer of the year, grows rapidly at first, and measures 150mm in length, at the end of August. Then the male shrimp matures gradually and copurate with female at the late November while the ovary of some is extremely immature. In the cold winter the shrimps migrate to the deep portion of the southern sea. In the spring of next year, shirmps return to the coast again. In the season, ovary of the female matures gradually, while the sperm are preserved as before, which had been planted by the male at the time of copuration in last autumn. The ovary matures quickly at the season from April to May. The spawning probably occures in months of June to July. Young shrimps about 60mm in length, which appears in late July, these grow 110-112mm in middle of the August and attain 150mm in late of the same month. As the spent female dose not appear after the summer time, it may be concluded that the whole life of the shrimps finish in one year.抄録全体を表示PDF形式でダウンロード (261K) -
矢吹 輝男, 片山 輝久, 富山 哲夫1949 年 15 巻 5 号 p. 249-252
発行日: 1949/09/25
公開日: 2008/02/29
ジャーナル フリーNo concordant values have been reported so far for vitamin C of Porphyra sp., particularly its dried product. The following results have been obtained by analyzing various factors which may govern the vitamin C-content of laver.
1) An appreciable change in vitamin C was not noticed during the growth of laver. 2) The diurnal change in vitamin C was not observed. 3) Freshly collected laver, when preserved in brackish water having values of pH 5.8-9.8 and of salinity higher than 18‰ did not show the decrease in vitamin C-content. When pre-served at temperature over 20°C, the content of vitamin C remained constant after 3 hours, but decreased to a great extent after 12 hours.抄録全体を表示PDF形式でダウンロード (235K)
- |<
- <
- 1
- >
- >|