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Volume 15, Issue 8
Displaying 1-15 of 15 articles from this issue
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K. AMANO, T. SATO1949 Volume 15 Issue 8 Pages 365-370
Published: December 25, 1949
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSA bacteriological test was undertaken to the fish sauce which was processed from the waste products of fish loaf manufacture (viscera, flakes and bones of fish) by hydrolyzing, HCl used.
In three samples tested, bacteria organisms in 12 strains were isolated, all of them, belonging to Micrococci, and Gram positive, measured 0.5 to 1.4 microns. The optimum temperatue of the growth was about 30°C (86°F) and survived the maximum temperature, 37°C (98.6°F); they resist to the NaCl solution, having 15 to 20% in concentration; bacteria succumb in the media with PH value below 5.0; no gelatin is liquefied by any of the strains observed. Nitrate is favorably reduced to nitrite and sometimes converted into nitrogen form; ammonium sulfate is also utilized by them, but no ammonia, hydrogen sulfide and indol are produced from peptone water. Carbohydrates are slightly consumed.
The 8 strains of them are nearly related to Micrococcus nitrijicans, it was disclosed.View full abstractDownload PDF (355K) -
T. SANO1949 Volume 15 Issue 8 Pages 371-374
Published: December 25, 1949
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSThe maximum catch of the “Maiwashi” in Tokyo Bay was seen from March to December, where the range of water temperature was 12-26°C and that of chlorinity was 16.0-19.2‰
Here the environmental condition from August to December in the year of 1947 and 1948 were analysed referring to the catch of the sardine.
The haul varies according to the mixing ratio of the oceanic water to the coastal water, that is, where the salinity is high the haul is much.
(Cf. Fig. 2 and Fig. 3)
The main hauling grounds are the station from No, 3 to No, 8 in Fig 4
These grounds are rich in plankton (Cf Fig 6) and are boundary region of the water oceanic and coastal.View full abstractDownload PDF (265K) -
K. HATA1949 Volume 15 Issue 8 Pages 375-379
Published: December 25, 1949
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSIn order to examine the effect of various color rays on hatching of fishegg, colorless, blue, red, orange and dark color rays were used on the hatching of eggs of Wakasagi (Hypomeius olides), Ugui (Tribo'odon hakueucsis), Carp (Cyprinus caupis), and gold fish (Carassius carassius).
The result of experimints is shown as follows:
1. In the case of eggs of Wakasagi, there was no difference on the rate of hatching when they were exposed in orange, red and dark color rays, and other rays showed a good result on hatching. But blue color ray proved no good result and colorles ray was the worst (Table 1).
2. In the experiment of eggs of Ugui, blue, orange and red color were produced good results. There was no difference on rate of hatching among these three color rays. The dark color ray was not good result and the colorless ray was the worst
3. In the case of eggs of carp and gold fish, I can not recon nize the difference of the rate of hatching among those color rays (Table 3 & 4).
4. According to the different fish species and kinds of color rays, there was some difference in the average of days of ha ?? ching and mean variation of days of hatching. On the whole, however, in the case of good percentage of hatching, the value of variation was small.View full abstractDownload PDF (312K) -
K. YAMADA, A. MURATA1949 Volume 15 Issue 8 Pages 380-384
Published: December 25, 1949
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSIn the preservation of fresh fish fillets, the effect of NaNO2 added has been studied. The following experimental results show that the formation of volatile amine or trimethylamine rapidly occurs when the greater part of the added nitrite disappears (This disappearance of NaNO2 may be due to the bacterial consumption).
The ratio of NaNO2 concentration added is nearly proportional to the time of preservation, i. e., the elaption time in which the quantity of volatile base-Natta-ins to 30mg. per 100g. of meat since the blank test shows putrefaction. In the presence of 0.05-0.1% NaNO2, the growth of bacteria is inhibited about for twenty hours. When the bacterial number attains to about 107, the rapid formation of volatile base occurs and PH gradually increases. While the strong preservative. effect is not observed in the case of the only addition of 0.02% NaNO2, it is remarkable in the case of the mixed use of 0.02% NaNO2 and 5% NaCI.View full abstractDownload PDF (288K) -
A. INOUE1949 Volume 15 Issue 8 Pages 385-390
Published: December 25, 1949
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSEngraulis japonicus J. & S. in a fish of commercially important and is caught abundantly in the coast of Sumoto City of Osaka Bay. Here the author studied on the habit of this fish investigating the catches in Beach seine, Purse seine and Komase-net.
Results are summerized as follows;
1) The difference of body length-compositions between catches in Jibiki and Kinchaku-net shows that the migration of the juvenile fish (5cm >) and the Young (5-8.5cm) ts in the surface region forming a large group and the former is in the coast, the latter is in the off-shore, But the adults (8.5cm <) swimm in the deep.
2) The relation between the body length (L) and its weight (W) is represented by the formula W=0.00358 L3.208.
3) The sex-ratio is about 47% male; 53% female.
4) Though there is a large deviation the number of eggs in ovary is 4800 in mean.View full abstractDownload PDF (942K) -
K. KANNA1949 Volume 15 Issue 8 Pages 391-396
Published: December 25, 1949
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSDDT [2, 2 bis-(p-Chlorophenyl) 1, 1, 1 trichloroethane] is proved not effective for net preservation (Tab. 1-3, Fig. 1, 2).
This may be due to its lack of both an ?? iseptic power for bacteria and affinity to cotton fibre.View full abstractDownload PDF (298K) -
K. TANII1949 Volume 15 Issue 8 Pages 397-401
Published: December 25, 1949
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSThe relation between the concentration, T/θ, Tc and Θc are observed on the two kinds of agar samples, A (market sold, ordinary low graded product) and B (specially processed high grade product), using the Sheppard's torsion dynamometer, where T/θ expresses the modulus of elasticity, Tc the breaking loap, and Θc the twisted angle of the sampled gel.
Results of the observations are shown in the Table 1, Fig. 2, where we computed that the economical value of the sample A, is estimated about 66-75% of the sample B, based on the values of T/θ and Tc. Other kinds of agars of which these values known can be compared on the same way.
The data of the agar gels (2%) derived from the several species of red alage are shown in the Table 2 and 3.
In Table 2 the processes of manufacturing agar from red algae are shown, and Table 3 showns respective T/θ Tc anc Θc in 2% gels.View full abstractDownload PDF (269K) -
K. ARAKAWA1949 Volume 15 Issue 8 Pages 402-406
Published: December 25, 1949
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSAbout 90% of Aburazame landed on our fish-markets are found 60-80cm. in body length, and the average weight of their pancreas is 5g. (Tab. I A, B and Fig. 1).
As the pancreas contains only little fat (Tab. II), insulin can be simply extracted from it after Dudley's method.
We can obtain 17.5 units (estimated by Toronto method) of insulin per head, (Tab. III).View full abstractDownload PDF (282K) -
T. MORI, M. HATA1949 Volume 15 Issue 8 Pages 407-411
Published: December 25, 1949
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSWe examined the periodical variation of reducing power of the 11 fish meats by the Anson-Mirsky's Ferricyanide method, and obtained the following results.
(1) The reducing power increases in proportion to the lowering of the freshness.
(2) The increasing rate of reducing power of various fishes are nearly equal, as far as we examined.
(3) The reducing power at the beginning point of the putrefaction is approximately definite among various fishes.
(4) The increase of reducing power runs nearly parallel wi h that of volatile basic nitrogen. From the above results we believe that it is probably possible to use this method as the standard for the determination of freshness of fishes.View full abstractDownload PDF (333K) -
Y. OBATA, K. HOSHI, K. MATSUNO1949 Volume 15 Issue 8 Pages 412-414
Published: December 25, 1949
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSThe characteristic fishy smell of fish-oil is consindred from the actual circumstances of the ordinary fish-oil squecze method to be attributable to trimethylamine which is produced by the reduction of trimethylaminoxide when fish-oil come to rancidity. Trimpethylamine-oxide, the substance of fish smell, dissolved into oil during the process of squeczc and makes its appearance in fish-oil.
We can presume that there is a certain relation between trimethylamine and the natural coloration of fish-oil, on the ground of our experience, of the fact that pure odourless yalk-lecithin becomes to give off intense smell of trimethylamine in proportion as its color changes from pale yellow to red-brown while it is preserved for some time. So we tested the cffoct of trimethylamine upon herring oil, Soja bean oil and mxed fatty acid ester of olive oil which does nol contain highly-unsaturated-fatty-acid and found that herring oil became red-brown and olive-oil-mixed fatty acid ester became yellow, and at the same time the iodine value decreased. Moreover, we have isolated ccrtain pyridine group bad smell from the oil of oil-flatfish, and found that the present substance is one of the fator of fishy smell.View full abstractDownload PDF (174K) -
T. KATAYAMA, T. YABUKI, T. TOMIYAMA1949 Volume 15 Issue 8 Pages 415-418
Published: December 25, 1949
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSThe preceeding report has not been able to explain the discordant values in vitamin C of the dried laver in the market. By determining the decrease in vitamin C on drying and preserving in various conditions, it has been able to show in the present paper that the change in vitamin C of laver takes place to a great extent during the preservation due to a combined action of moisture and a ?? corbic acid oxidase.View full abstractDownload PDF (255K) -
S. HAMANO1949 Volume 15 Issue 8 Pages 419-424
Published: December 25, 1949
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSThe under-water illumination at Lake Abashiri on August 23, 1947, was measured by the methed of Pearsall and Hewitt (1933), using potassium iodite solution. However, the concentration of sulphuric acid in the solution was slightly increased.
The diurnal variation of intensity of under-water illumination at various depths was given in Fig. 3. The intensity of light at the depth corresponding to the limit of Secchi's disc reading (1.3 metres in the present case) was about 7.3% of that obtained at the layer just under the surface.View full abstractDownload PDF (370K) -
Y. ABE, T. IHARA, N. MUTO1949 Volume 15 Issue 8 Pages 425-430
Published: December 25, 1949
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSWe prepared the synthetic vitamin oil and studied the relation of vitamin A destruction and peroxide formation. For the first time, we selected the not autoxidizable glycerides, butyrin, laurin, stearin, and less autoxidizable glyceride, olein, each of which dontained vitamin A concertrates.
In the consequence of our study, it is found that the peroxide formation is almost negligible in the former as we expect and in the olein the relation is as like as more unsaturated cod liver oil. In the synthetic vitamin oil both vitamin destruction and peroxide formation was considerably fast for lack of natural natioxdants.
Also, the speed of peroxide formatin of unsaturated glyceride was compared with that of a similar oxidation of vitamin glyceride.
Vitamin A concentrate gave a acceleration to the oxidation.View full abstractDownload PDF (302K) -
M. NATO1949 Volume 15 Issue 8 Pages 431-433
Published: December 25, 1949
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSA grcat quantity of plankton needs for piscicultural hatching and breeding of young “Ayu” (Plecoglossus altivelis) in a pond. Larva of “Ayu” is fed in water of low temperature in winter, so it is very difficult to breed because of few plackton. In this study we succeeded to breed about 2000 young “Ayu” by culturing a great quantity of planktons using hot spring, and we got following conclusions.
(1) If we maintain the water at higher temperature than 18°C, we can culture plankton abundantly.
(2) The larvae of about 10mm length rise up to the sur ?? ace of water, those of 14mm and more take the zoo-plankton, and those of 23mm can be fed by artificial food.
(3) Larvae hatched i November, will reach to about 4gr in weight in April next year.View full abstractDownload PDF (181K) -
I. HAMAI, H. HOTTA1949 Volume 15 Issue 8 Pages 434-438
Published: December 25, 1949
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSCorrelations were studied between the annual products of dried algae (Porphyra tenera Kjelim.) per producer in the eastern part of Mikawa Bay and monthly average atmospheric temperature, rainfall and number of rainy days in Nagoya, with regard to their observations during the pericd of 17 years from 1926 to 1942. The positive coefficients of correlation were significantly found in the cases of the atmospheric temperature in December (0.576) and February (0.489), and in the case of the rainfall in March (0.846).View full abstractDownload PDF (303K)
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