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Volume 17, Issue 2
Displaying 1-9 of 9 articles from this issue
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I. On the Enzymes of the Stomachal Plates in an Opisthobranch, Dolabella scapulaYoshiro HASHIMOTO, Shoji MATSUMOTO, Takashi HIBIYA1951 Volume 17 Issue 2 Pages 41-46
Published: September 25, 1951
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSDownload PDF (373K) -
Shigeru HAMANO1951 Volume 17 Issue 2 Pages 47-52
Published: September 25, 1951
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSLiving subsance contains three main organic constituents. Of these the proteins and carbohydrates are typically water soluble substance. The third (lipids) is distinguished by insolubility in water, but soluble in fat solvent. Though lipids are insoluble in water, they are nevertheless finally dispersed in protoplasm. This is in part due to the fact that the lipids are emulsified, in part, also to the fact that the lipids may combine with proteins to form water soluble compounds. The nature of these compounds is not well known, but it is certain that they can be found in protoplasm (Heilbrunn. '36, '38).
The present study deals with the general characters of oil of salmon egg and the relation between oil and proteins in egg. With the lapse of time, the larger oil drops grow in their diameters, while the oil granules decrease in number (Table 1, 2), and the amount of oil increases in total (Table 3). The similar increase of oil was also observed in eggs immersed in NH4Cl-, 0.5% saponin Ringer-, various Ph- (Ph 5, 8), alcohol Ringer-or ether Ringer-isotonic solut6ions as well as in eggs treated with heat (at 20°C) (Table 5-9). On the contrary, when the egg has been immersed in 0.5% chloreton Ringer the oil decreases (Table 6). The isotonic solution of salts such as NaCl, KCl, CaCl2, MgCl2 is not effective on the oil volume (Table 4).
The increase of oil may due to the oil freed from the protein lipid as the result of denature of protoplasm, and as soon as the denature has been occured, the fertilizability of egg falls suddenly.View full abstractDownload PDF (377K) -
Gotaro YAMAMOTO1951 Volume 17 Issue 2 Pages 53-56
Published: September 25, 1951
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSNumber of swimming larvae and attached spats which are collected by nets and collectors respectively fluctuate with year (Fig. 1). It is conceivable that the changs in appearance of the larvae and spats run parallel with the fluctuation of spawning of the shell. The scallop is induced to spawn by rising in temperature in the laboratory and the low effective temperature of the spawing is 8.0-8.5°C. and the shell is stimulated by only sudden rising above the effective temperature even by 0.5°C. The stimulation for induction of spawning is more effctive in high breeding season, viz. April, and ovarial eggs degenerate with the beginning of May.
Basing upon above facts and curves of coast temperature (Fig. 2), the spawning of the scallop in Mutsu Bay is perhaps induced by the sudden rising of water temperature affected by the violent warm current flowed into the bay during the breeding season.View full abstractDownload PDF (309K) -
Kouichi ZAMA, Hiroshi ICHINOE1951 Volume 17 Issue 2 Pages 57-59
Published: September 25, 1951
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSWe studied the fat content of spring herring from Hokkaido and examined iodine value and saponification value of these fats: the results obtained were shown in Table 1-5.View full abstractDownload PDF (192K) -
On the Component of the Flavor of Some Green AlgaeYataro OBATA, Hisanao IGARASHI, Kagenori MATANO1951 Volume 17 Issue 2 Pages 60-62
Published: September 25, 1951
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSThe thalli of Ulva pertusa and Enteromorpha prolifera, common edible green algae, have laver-like and pungent flavor. That this flavor is due to Dimethyl Sulphide (CH3-S-CH3) was ascertained by us, by obtaining the sublimate-salt (m. p. 150-151°C) and mercuric iodide-salt (m. p. 74-75°C) of this substance. The flavor can scarecely be detected when the algal thallus is examined while fresh or after rapidly dried from the fresh state, but it gradually develops if we leave awhile the thallus in water. The sterilized decoction of the thallus yielded the flavor exclusively when it was inoculated with certain bacteria attached to the surface of Ulva. From these facts it is concluded that the flavor is due to the action of some peculiar bacteria.View full abstractDownload PDF (258K) -
Saburo SAITO, Eiichi SAKAMOTO1951 Volume 17 Issue 2 Pages 63-66
Published: September 25, 1951
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSTne observation on the reproduction of Mytilus grayanus Dunker in this report was carried out at Oshoro. The spermatozoa develop three months earlier than eggs. Consequently, the male individuals are already recognizable by a orange-yellow colour of their mantle in late December, while the mantle of female turns orange-red in the beginning of April in the next year. The spawning begins in the beginning of July and the maximum appears during the latter part of July and August. However, a ?? remarkable number of eggs remains in the ovarian lobules, and they lose the affinity with dyes and the fleshiness gradually, and they degenerate finally at the end of November. By this time the germinal epithelium of ovary becomes active. The germinal epithelium of spermatic lobules rests until the end of October, and then it assumes the active feature.View full abstractDownload PDF (329K) -
Hiroshi FUJITA1951 Volume 17 Issue 2 Pages 67-69
Published: September 25, 1951
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSIn this paper the author makes some theoretical studies on the relation between the tensile strength and the twist of a thread. The result obtained shows a maximum tesile strength at a certain value of the twist, instead of showing a monotonous decrease of the tensile strength wity increasing the twist as was recently found by M. M. PLATT. Further, a certain remark is added on the relation of the twist at which the tensile strength of the reaches its maximum value to the count of the varns of which the thread are composed.View full abstractDownload PDF (140K) -
Sogo TETSUMOTO, Kinjiro YAMADA, Akira TAKASE1951 Volume 17 Issue 2 Pages 70-73
Published: September 25, 1951
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSAs many fishery products are consumed for the food, in our country, it is very important from the standpoint of preservation as well as for public health whether they are handled cleanly or not.
Especially in the fish market where so large amount of the fishery products is gathered and distributed, the survey of contamination and the method of sanitation of that place will play an important role.
In the preliminary studies on this subject we obtained the following results.
1) Large fishes, e. g. tuna, swordfish elc., in the fish market is contaminated with bacteria gradually in the course of handling, and the washing with tap water does not seem to be greatly effective to the sanitation.
2) The good effect of sanitation is found when the floor of landing pier is washed with electrolyzed brines, but it is not always effective when the surface of fish and “Sunoko” (the wooden board on which fishes are laid) are treated with the brines in the same way.View full abstractDownload PDF (318K) -
Katsuzi YOSHIMURA, Shûichirô KUBO, Toyozô SOMA, Kuni ...1951 Volume 17 Issue 2 Pages 74-82
Published: September 25, 1951
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSFishes are frozen usually in such forms as “round” and “Otoshimi” and “fillet” We tried to freeze fishes in a new form, “Otoshimi” (crushed fish meat), whiche is suitable for the transportation and the raw material of foods. This crushed meat was prepared as follows. Fish fillet was sashed with water and minced by chopper, After freezing and glazing, this fish meat cake was wrapped with perchment paper and stored at low temperature.
Comparing with fish fillet, the denaturation of proteins in the frozen crushed meat was stuied, which was stored at 14° F. The results obtained may be summarized as follows.
1) The jelly strength of “Kamaboko” (a sort of boiled fishpaste) made from the frozen “Otoshimi” decreased according to the storage period and the decreasing ratio was larger in “Otoshimi” than in fish fillet. The remarkable decrease of the jelly strength was observed during the first 20 days.
2) During the cold storage, moesture and protein decreased and free ammonia increased. These changes were more remarkable in “Otoshimi” than in fish fillet.
3) Myosin, myogen and myotelin decreased and the decrease of myosin was also remarkable in “Otoshimi” during the first 20 days.
4) The isoelectric points of myosin, myogen and myotelin moved to the acid side. Among the aminoacids contained in the proteins above mentioned, diamino acids decreased and monoaminoacids increased.
5) In the first 10 days, the decrease of diamino acids in myosin and the increase of monoaminoacids in myogen were remarkable both in “Otoshimi” and fish fillet.View full abstractDownload PDF (618K)
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