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Volume 17, Issue 12
Displaying 1-9 of 9 articles from this issue
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YOSHIO TAKEMURA1952 Volume 17 Issue 12 Pages 369-370
Published: July 25, 1952
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSBy the use of polarized light, dark and light bands were seen in the scales (when used with a selenite plate, the annuli stood out in colors different from those between), and benefit of polarized light is to make the annuli clear in obscure cases.View full abstractDownload PDF (327K) -
I. Notes on the Resistance of Wire Used for Tagging Experiment against CorrosionYOSHIO TAKEMURA1952 Volume 17 Issue 12 Pages 371-376
Published: July 25, 1952
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSThe corrosion resistance of the three kinds of wire (copper wire, tin-coated copper wire and enamel-coated copper wire) for the celluloid tags were tested by measuring their breaking stress, elongation and by examining the appearance of the surface of the wires after they were immersed in sea water for certain periods. In the tin-coated copper wire corrosion proceeded more rapidly than in the copper wire, and enamel-coated copper wire was much more resistant against corrosion. In the two former, corrosion proceeded by “local corrosion”. In cach kind of wire tested, thin wire was much less resistant against corrosion than thick one.
No significant difference was seen between the corrosion resistance of the wire attached to the fish which was recaptured and that of the merely immersed wire (used for comparison).
Enamel-coated copper wire scarcely underwent change in breaking stress and general appearance after the immersion into sea-water for 1 to 1 1/2years.View full abstractDownload PDF (957K) -
A Method for Determining Jelly Strengths of Fish Meat JelliesJUICHIRO MATSUMOTO, TOMIKO ARAI1952 Volume 17 Issue 12 Pages 377-384
Published: July 25, 1952
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSKamabokos and similar products are fish meat jellies very important in Japanese marine product industry. For the quality of them are evaluated largely on the jelly strength, the authors tried to measure it by a rather simple plunger-type device which is shown in Fig. 1.
The jelly strength can be divided into two forms, the depression strength and the breaking strength, the former is revealed with the load on plunger when it sinks down a definite length (5mm.) balancing with the deformation of the sample, and the latter with that at the instant when the plunger slides down rapidly penetrating the sample.
An elastic behavior was observed within 10mm. depression for the samples of 20mm. thickness. (Fig. 2) The confidence limit of population means for any of triplicate measurements were calculated on the experimental data of both strengths, indicating good accuracies of these methods.
On standing after steaming the depression strength increased markedly and the breaking strength showed some decrease within 20 hours. (Fig. 3 and 4)
The application of this method upon several examples lead to the conclusion that both strengths stand independently with each other to a certain extent, composing manifold variations of jelly strength. (Fig. 5 and 6)View full abstractDownload PDF (615K) -
YOSHIO TAKEMURA1952 Volume 17 Issue 12 Pages 385-388
Published: July 25, 1952
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSThe following results were obtained by the morphometric measurements of the “Hokke” Pleurogrammus azonus, from Hokkaido:
1. Young “Hokke” are met with more frequently along the coasts of Okhotsk Sea than along the western coasts of Hokkaido.
2. The relation between the body length and body weight is
given by W=0.0066 L3.287.
3. The sex-ratio in the trawl-caught “summer Hokke” from the western
coasts of Hokkaido is ?? : ?? =1:1.5.View full abstractDownload PDF (191K) -
The vitamin B12 Content of Fishes (1)MASAAKI YANASE1952 Volume 17 Issue 12 Pages 389-392_1
Published: July 25, 1952
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSThe vitamin B12 content of several fishes was determined by microbiological assay using Euylena glacitis as test organism. The results are summarized in Table 4.
The values in the table are obtained by determining the B12 content in the water extracts of the materials, and the values in gothic letter are obtained by determining the B12 content in the water extracts of the materials which are previously digested by pancreatin.
From the data of Table 4 following facts are revealed.
1) The B12 content of liver is higher than that of other bodily parts, and the value for ordinary flesh is low.
But time B12 content of dark flesh is remarkably higher than that of ordinary flesh.
2) Individual fishes of same species vary considerably in B12 potency of tissues.
3) The B12 content of livers of gray mullet, Mugil cephalus, and yellow tail, Seriola qunqueradiata, is very high, and that of shark, Carcharinus japonicus, and alaska pollack, Theragra chalcogramma, is very low.
4) The B12 content of flesh of pacific sanry Cololabis saira is high.
The B12 in flesh of shark, Carcharinus japonicus, could not he detected.View full abstractDownload PDF (307K) -
1952 Volume 17 Issue 12 Pages 392
Published: 1952
Released on J-STAGE: April 22, 2008
JOURNAL FREE ACCESSDownload PDF (50K) -
HIROSHI FUJITA1952 Volume 17 Issue 12 Pages 393-400
Published: July 25, 1952
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSAll of existing theories of thermal conduction in cans have neglected the change of physical properties of the contents due to cooking. This change, however, seems to become remarkable for the case of fresh fish muscle because of the denaturation of the protein caused by heating.
This paper deals with the thermal conduction in a flat can, assuming that this change mainly results in a change of the thermal conductivity of the contents. In this case, the fundamental equation of the problem becomes non-linear and thus YAMADA'S method of solution [3] is employed, as in the other studies of the present author on similar problems of diffusion equation.
The result of the analysis is shown in Fig. 6 which gives the temperature-time relations at the center of the can for both the present and usual cases. Some remarks are furthermore made on the determination of the thermal conductivity of the contents from experiniental data.View full abstractDownload PDF (373K) -
JUNSAKU NONAKA1952 Volume 17 Issue 12 Pages 401-404
Published: July 25, 1952
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSThe author made an attempt to control the insects injureing the “katsuobushi” (smoked and hard dried bonitofish) and “kezuribushi” (scrapped katsuobushi), which are important dehydrated maine foods in japan, by the γ-isomer of B. H. C. and get a sueeessful result.
Althogh the lethal minimum doses was not determined, it is sufficient if spray 1.2-1.5g of γ-B. H. C. to the inner surface of the container, containing 38kg. of “katsuobushi”, and 6mg. of γ-B. H. C. for the 55g. of “kezuribushi” to control the insect.View full abstractDownload PDF (296K) -
V. A Study on the Aeration Method for the Determination of Volatile BaseTETUO TOMIYAMA1952 Volume 17 Issue 12 Pages 405-409
Published: July 25, 1952
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSA preliminary experiment has shown that lower values for the volatile base have often been obtained according to the official aeration procedre. This paper deals with a study of factors governing the rate of removal of volatile base by the aeration.
Only a little increase in the rate of removal of the base has been made by completely dipping the aeration tube into water bath and changing the dimensions of the aeration tube and drop catcher. It has been observed that this rate decreases with lowering in the freshness of the sample. A considerable increase in this rate, however, has been made by increasing the amount of potassium carbonate which is to be added prior to the aeration. The rise in temperature also remarkably reduced length of time needed for the complete determination. It is of interest that by raising temperature for the aeration, mackerel flesh gave an excess amount of base while whale meat did not give any excess amount even at 80°C. The substance which gives rise to this excess base is now under study.View full abstractDownload PDF (361K)
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