Previous reports on the whale oil were chiefly confined to the oils from blubber, bone and head. The studies on the chemical nature of the oil from various organs of an animal is not only important for their utilization but also necessary from the view point of fat metabolism.
According to the studies of the present authors on sei-whale and fin whale, considerable differences were found between fats from different parts of a body. The results obtained are shown in from Table 1 to Table 4. The degree of unsaturation of the fats shows remarkable differences each other.

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On the studies of the present authors on sperm whale, considerable differences were found. between fats from different parts of a body. The results obtained are shown in from Table 1 to Table 10. The amount of unsaponifiable matter of the fats shows remarkable differences each other.

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The oils of sperm whale differ from those of other whales in that they consist mainly of esters (waxes) of higher aliphatic alcohols and acids, with only subordinate amounts of glycerides. The process of the occurrence of those waxes may be considercd in many ways; i.e. the syn-thesis in the animal body, the accumulation of food constituent, etc.
We studied on the oils from foetus of the sperm whale from the view point of fat metabolism, zs the foetus takes the nutrition from the mother's body and not from the food. The results obtained show some interesting facts: i.e. the contents of the deposit fat are very low, head oil does not exist in head oil organ, and only a amall quantity of unsaponifiable matter is seen in the oils of foetus. Those results were compared with the results on adult body that we reported previously.

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In this article the author deals with the vital force and the dryness of a Japanese common oyster drill, Purpura clavigera (K_ÜSTER), in the air, under different degrees of temperature given below, and some discussions of these items may be given. The dryness is expressed as W₀-W_u/W₀×100, where W₀ is initial total weight of the oyster drill; W_u, total weight of the animal in question at time n.
The duration of life of the oyster drill in the air under different average temperatures, such as -4.4°C., 6.8°C., 13.1°C., and 30.7°C., is 124.8, 223.2, 165.6, and 79.2 hours respectively on average (Table 2 and Fig. 1). These durations are not longer than those taken by H_ORI¹³⁾ on the Japanese oyster, Osirea gigas, about 3.6×2.7cm. in size. Accordingly it may be said that the method exposing oyster clusters to the air is available for extermination of the oyster drill living on them. In this connection it shoud be mentioned herewith that the lethal dryness for the oyster drill is of ca. 10% in the cases of the air temperatures higher than 6.8°C.

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Some tests have been done on the adhesive force of Purpura clavigera, ?? representative of oysetr enemy in Japan, under the purpose to find out available method exterminating oyster drills from seed oyster in various conditions of environmental elements, viz, salinity and temperature.
At experiment, an empty shell of abalone with the drills attached tenaciously was hung down vertically in those media given below in still condition for two minutes, and the percentage of drills fallen off was enumerated. Lower salinity media were prepared by diluting sea water with fresh water at the rate of a quarter, two-fourths and three-fourths, respectively. Higher salinity ones were made in a manner adding 20, 40, 60, 80 and 100 grams of common salt per litre of sea water. Water temperature on which the experiments for thermal effect was undertaken ranged within a limit from 3.7° to 53.3°C.
The following matters may be mentioned as the results taken from the experiments dealt with herein. The adhesive force of the drill appears to be weak against higher salinity and temperature. But it appears to stand against lower salinity and temperature. The adhesive property of the drill shows a broad range of adaptability for temperature, especially for lower one as holding adhesive force within ?? limit from 3.7° to 17.0°C. Lastly it should be writen in this place that the drill fallen off is hundred per cent in the annexed cases: 80g./L. salt (30.3°C), 100g./L. salt (29.9°C., 14.7°C.), and temperatures above 36.5°C.

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A study has been made on the effects of acid, alkali and voltage to the adhesive force of Purpura ciavigera, with ?? view to eliminate the oyster drills out of the seed oysters.
The study has been carried out under the same method employed in my previous investigation⁴⁾. The media used herein are as follows: Acidified sea water was prepared by adding hydrochloric acid (35% HCl) at the rate of 0.10, 0.20-0.25, 0.30, 0.67 and 3.00cc. per litre of sea water respectively. Alkalified one was set by addition of ammonia (28% NH₃) at the rate of 0.01, 0.05, 0.10, 0.15 and 0.20cc. per litre of sea water respectively. In the experiment of electrifing the drills, ?? glass jar, 11×16×23cm. in size, was used. An abalone shell with drills firmly attached on it was suspended vertically in the jar filled with three litres of sea water, 15.8-16.2°C. in temperature. Carbon electrodes taken from dry cells were set down on each side of the abalone shell at a distance of ten centimetres. Voltages from 10 to 80 were tested.
The results obtained are as follows. The adhesive force of the drill seems to be weak against alkali and electricity, while it seems to stand surprisingly against acid. Besides these, it should be mentioned herewith that the percentage of drills fallen off is hundred per cent in the annexed cases: pH 9.4 (29.9°C.) and 1.5 (30.0, 15.6, 3.6°C.), and voltages above 70 (16.0°C.).

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“Pearl essence” is a commercial product prepared from the lustrous, iridescent material that can be separated from the scales of certain species of fishes such as herring. The purification of this material is most important for the production of imitation pearls.
In this coun ?? try, the pearl essence is prepared from the scales of Tachi-uo or Hair Tail. For the production of imitation pearls for export order, however, the essence separated from American herring is u ?? letely. for its high quality.
We compared the essence from Atlantic coast herring and Tachi-uo under microscope and purified the essence from Tachi-uo and Hokkaido herring with sodium dodecyl benzene sulfonate or poly-ethyleneglycol (emulsifying agent).
After this purification, each essence showed to be used as well as from American herring for imitation pearls.

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This experiment have been studied on behaviour of fish school, to make certain of how fish pass through the mesh of various shortening nets which move along constant velocity of 0.1 Meter/second in a long tank filled up by water. (Fig. 1) In this study, Carp (Cyprinus carpio, L_INNÈ) have been used. The results is shown in table 1, and it will be manifested by formulae (1), (2) which had been reported formerly by the author. (Fig. 2). But the probability of chi-square is smaller than the results formerly reported. Then, the value of goodness of fit show the maximum at the case of 7.5cm in mesh size and it has same tendency to the results formerly reported. Therefore, it can be assume that there is the some effective mesh size on fishes.
It have been observed that the fish pass through the mesh of net without touching the body, even the fish pass from the tail through the mesh except the shortening of net, is near to the S₁ or S₂.
From the above mentioned, it may be certain that the fishes recognize the position or shape of the mesh approaching behind them.

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It has been reported by E_RSHOFF and M_CW_ILLIAMS³⁾ that a whole liver was effective to reduce a toxicity due to promin. The present paper deals with an investigation of a factor or factors responsible for alleviating promin-induced anaemia.
In the present study, an experimental anaemia in albino rat was induced by intraperitoneal administration on four successive days of 0.2cc aqueous solution of a 30 per cent diaminodiphenyl sulfonate per 100g body-weight. Daily supplementation of antianaemic factors was made during an entire experimental period.
Two kinds of antianaemic factors from liver have been used:
1) crystalline vitamin B₁₂, a commercial preparation “fresmin”;
2) a purified liver fraction which was prepared by eluting with a dilute sodium hydroxide solution an adsorbate of a solubilized fraction of whale liver on an activated charcoal.
A noticeable alleviative effect has been observed when the purified liver fraction was orally administered at a level of 100mg on dry basis (equivalent to 5g fresh liver) per 100g body-weight of albino rat, while no effect below a 40-mg level. Vitamin B₁₂ was also effective when subcutaneously injected at 0.5-microgram level per 100g body-weight, whereas not effective when orally administered at levels below 3 micrograms. Since vitamin B₁₂ content of the purified fraction was found by using Euglena method to be less than about 0.0035 microgram per 100mg of dried matter, it can be concluded that the alleviative effect manifested by the fraction is not due to vitamin B₁₂.

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In a preceding paper¹⁾, it has been reported that ?? purified fraction of whale liver at a 5-g fresh liver level was effective to alleviate promin-induced anaemia, and that its effect was not apparently due to vitamin B₁₂ from a 5-g portion of fresh liver.
Experiments have been carried out to see whether promin-induced anaemia be alleviated by administration of folic acid. The interrelationships between folic acid, vitamin B₁₂ and a purified liver fraction have also been studied. The results obtained can be summarized as follows:
1. Folic acid was not effective when administered, whether orally or injected, at a 10-mg level per 100g body-weight of albino rat (Fig. 1).
2. The purified liver fraction at its ineffective level, i.e., a 40-mg level (equivalent to 2.0g fresh liver) showed a marked effect when supplemented with 1.5mg of folic acid. A combination of a 1.5-microgram level of vitamin B₁₂ with 1.5mg of folic acid was somwhat effective, though each level alone has been confirmed to be ineffective (Fig. 2).
3. Data presented here suggest that the purified fraction of whale liver contains apparently an unidentified antianaemic factor which is responsible for alleviating the promin-induced anaemia.

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The problem of green discoloration in frozen meat of sword fish has drawn much attentions among frozen food packers in this country for recent several years. In the previous paper¹⁾ (1950) the presence of isovaleric acid in ?? green part of the meat was noted as a component of disagreeable smell resembling that of foul cheese.
The purposes of the present work are to ascertain what is the relation between occurrence of green meat and freshness of raw muscle and whether or not the green pigment is identical to that of Pseudomonas fluorescens. It is hoped that the latter of the questions may be answered by throwing light on biochemical agencies, if any, responsible for giving rise the discoloration.
The discoloration takes place just beneath the ventral and lateral sides of the skin and often in the abdominal cavity (Figs. 1-4). It is frequently experienced that formation of the green meat is likely promoted when the presence of the blood or dark flesh is remarkable in the adjacent muscles. It can be also pointed out that the discoloration tends to spread to a certain extent during the first two weeks of storage with temperature kept below -15°C., but no more after that period. The results of comparative examination showed that the green part was almost in an early stage of decomposition as compared with a normal part of the meat. The amount of iron contained in the green meat was rather higher than that of normal one (Table 1).
The green pigment can not be extracted with organic solvents such as ethanol, methanol, buthanol, berzol, ether, and is only soluble in water. The absorption spectrum of this pigment indicates their maximum point at the wave length of 418 milimicrons and differ distinctly from that of the pigment produced in the cultivation of Pseudomonas fluorescens. Furthermore, the green pigment does not show fluorescence under ultra-violet ray. Intensity of the color is neither reduced by addition of acid until pH value of the medium lowers to 4.0 or below, nor recovered when alkali is added to this acidified solution in an attempt at reversing the reaction toward alkaline side.
On the contrary, the pigment of Pseudomonas fluorescens fades out readily when pH of the medium is adjusted under 62. It is as well possible to let the color turn back completely as if to behave as an acid base indicator whenever pH is exceeded above 6.2 by addition of alkali (Table 8).
Since about 1 to 2mg. of hydrogen sulfide was proved to exist in 100 grms. of the green meat, injection of dilute H₂S solution into the normal tissue was applied in an attempt at artificial discoloration of sword fish meat. After a day or so the development of green color was observed at the locality where hydrogen sulfide had been injected (Table 9). Expansion of the green area was noticed during storage at the temperature of -15°C. for artificial discoloration. It is intere-sting to note that just about 1.25 mgms. of H₂S is necessary to form the discoloration, and that this amount roughly corresponds to that of H₂S naturally contained in the green meat Some reducing substances such as cysteine which are believed to probably exist in the muslce tissues, and glucose, , do not exhibit green discoloration as occurred in H₂S injection, regardless of their concentrations.
Artificial discoloration by H₂S was also successful with the muscles of dogfish and flatfishes to which the injection was performed. But it failed in case of Alaska pollack (Table 10).
Contamination of Pseudomoaas fluorescens would have no significance for the discoloration of frozen sword fish.

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Inhibition of dehydrogenation systems involved in carbohydrate metabolism of certain bacterial cells is considered as one of the causes of bacteriostasis provoked by 5-nitro-2-furfuraldehyde semicarbazone (NFS).
In connection with metabolism of nitrogenous compound, few information have been made available for the action of nitrofuran derivatives against bacterial dearnination except a fact that NFS has no remarkable effect upon protease, amino-acid decarboxylase, an tryptophanase of bacterial origin. However, as specific dehydrogenase systems are known to participate in some bacterial deamination, we have made an assum ?? tion that NFS might be effective in inhibiting bacterial deamination. With this view in mind we have carried out a series of experiments to ascertain the effects of nitrofuran derivatives, NFS and NFA (5-nitro-2-furylacrylic amide), on the oxydative deamination of glycine, alanine, and glutamic acid in resting cell suspensions of E. col ?? ,
The results obtained are as follows;
1) In resting cell suspensions of E. col ?? , nitrofuran derivatives (NFS and NFA) and sodium nitrite inhibit oxydative deamination of glycine and alanine.
2) Amoung these compounds, NFA showed inhibition more active than NFS, while sodium nitrite was the least effective of them in inhibition. This sequence of the agents in the inhibition seems to correspond with that of their effects in bacteriostatic action.
3) Furfural semicarbazone, one of the non-nitrated furan derivatives, gives little inhibitory action.
4) From these results, it may be said that the inhibitory action of nitrofuran derivatives and sodium nitrite on the bacterial deamination is connected with the bacteriostatic action of these agent to some extent, and that incidence of the inhibitory action of nitrofuran derivatives depends not only on nitro-group but also on some structural relation of the compounds.
5) Deamination of glycine is more strongly inhibited by the agents than that of alanine.

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The effect of drying process of squide meat and storage conditions of the dried meat on the amount of water absorbed by the dried meat immersed were studied.
The results obtained can be summarized as follows:
(1) The amounts of water absorbed by the dried meats are independent of their own water contents (cf. Tab. 1).
(2) The meat dried slowly absorbs water less than that dried faster (cf. Tab. 2). The meat dried below 10-15°C. absorbs water more than the one processed at 22-29°C. (cf. Tab. 3).
(3) The amount of water absorbed decreases in th dried meat stored for 20 days at tempe-ratures above 3-6°C. However, the absorbed water remains constant in amount when stored at -15°C. (cf. Tab. 4 & 5).

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During the Antarctic whaling expedition of the 1951-52 season a fish was recovered in a fairly good condition from the stomach of a sperm whale siezed by a catcher-boat of the Kyokuyo Whaling Company on January 19, 1952. The fish was brought home to be identified as a species of Ophiodon that occurrs in the coastal region of the Antarctic.
The authors, thereupon, separated the body oil from the fish to study the components of fatty acids of the oil.
The procedures and results of the experiments are as follow:
I. Preparation of the oil.
The body oil was prepared from the abdominal region by boiling it with hot water. In oder to extract the oil from the residue of the tissue, water contained in the residue was distillated with alcohol-benzol mixture. The oils thus obtained were put together.
II. Properties of the oil.
(a) Analytical data of the oil is shown in Table 1. From these results, it it evident that this oil showed an iodine value lower than that of usual fish oils, though it contained a small amount (ca. 3.7%) of highly unsaturated fatty acid.
(b) The mixed fatty acids yielded 9.24 per cent. of “solid” acids and 90.76 per cent, of “liquid” acids when tested by Bertram s method.
(c) Analytical data of fractional distillation of “liquid” acids (Table 2) indicates that the “liquid” acids consisted mainly of oleic series, of which number of carbon were mostly C₁₆ and C₁₈.

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In a previous paper^* we reported that the liver oils of sharks including angel shark, ground shark, and dog fish, showed nutritive value almost same as that of soy-bean oil. And no detrimental effect has been noticed in the rats fed with diets containing the oils. This result suggests that some of the shark liver oils can be refined into edible oil. However, all the liver oils give off an odor characteristic of fish. As a result of our experiment the fishy odor in liver oil could bedeodorized by polymerization, then by treating the polymerized oil thus obtained with steam distillation in vacuum.
The authors, therefore, have carried out an additional series of feeding experiments of rats with fat-free basal diets containing original liver oil of dog fish, its polymerized oil, deodorized oil obtained from the above polymerized product by steam distillation, or soy-bean oil as control, to compare nutritive effects upon them.
We have found that nutritive value of the original liver oil was slightly lower than that of soy-bean oil. However, the polymerized oil and its deodorized product proved more nutritious than that of the other oils.
Bull. Jap. Soc. Sci. Fisheries. Vol. 18. 2, 85 (1952)

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