巻号一覧
19 巻, 6 号
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各種海藻類の精油含有量に就いて安藤 芳明1953 年 19 巻 6 号 p. 713-716
発行日: 1953/10/25
公開日: 2008/02/29
ジャーナル フリーSome kinds of sea weeds give, just after collected at the sea, a terpene odor besides the ordinary beach ordor due to dimethyl sulphide. The terpene odor is due to the essential oil contained in the algal body. In the previous paper (Part 1.), the late Prof. M. Takaoka and the present author reported that the essential oil of Dictyopteris divaricata war proved to contain mainly Cadinene, the common component of the land perfume plants.
In the present work, the author carried, out to estimate the essential oil contents of twenty species of sea weeds mostly collected at Oshoro, and Muroran, Hokkaido. The results are shown in Table 1. In this, Dictyopteris divaricata shows the highest percentage of the oil content. The seasonal variation of the oil content in that species is shown in Table 2 and Fig. 1. It has no relation with the variation of the water temperature. The percentage of the oil content was most high in the early July when the ripe tetrasporangias were found abundantly on the frond surface. Abrupt decrease of the oil content toward the end of July and during August may correlate with the fact that the spores are dischayed one after another and the upper parts of the frond are decayed gradually with the progress of the season.
Biological significance of the essential oil contained as a photosynthetic product in the cells of sea weeds is not clear at present. In the author's opinion, it probably plays a role for protecting the plant body from the injuries of herbivorous animals in virtue of its bitter or smart taste.抄録全体を表示PDF形式でダウンロード (176K) -
アミヂグサ油の成分安藤 芳明1953 年 19 巻 6 号 p. 717-721
発行日: 1953/10/25
公開日: 2008/02/29
ジャーナル フリーThe brown alga, Dictyota dichotoma gives on steam distillation a viscous oil of yellowish brown tinge with peculiar beach smell. The constituents of this oil were studied by the author with the following results
I) The acidic part. Free acids were divided into solid and liquid acids in the proportion of 46% to 54% by means of the alcoholic-lead method. Palmitic acid was isolated from the solid acids. The liquid acids, upon addition of bromine, converted into the bromides soluble in ether and also in petroleum ether. The debrominated acids yielded dihydroxypalmitic acid on oxidation by Hazura's method, therefore, the original acids is presumed to consist mainly of hexadecenoic acid.
II) The neutral part. Neutral oil obtained after removal of free acids consisted chiefly of sesquiterpene and sesquiterpene alcohol, and in addition to them, it contained a small quantity of normal paraffines.
1. n-Paraffines By employing the method of forming complexes with urea, two kinds of n-paraffines were obtained, namely, the liquid paraffin freezing at -10°C and the crystalline one melting at 41-2°C.
2. Sesquiterpene On fractional distillation of the neutral oil after removal of n-paraffines, the sesquiterpenic fraction with b. p. 147-153°C/4.5mm. was obtained. On its dehydrogenation with selenium, 1.6-dimethylnapatalene which converted into picrate, m. p. 110-111°C, and a large quantity of liquid giving no picrate were produced.
3. Sesquiterpene alcohol The fraction with b. p. 160-170°C/3.5mm. was proved to correspond to a tirtialy sesquiterpene alcohol. On its dehyerogenation, the same products as in the case of sesquiteroene were obtained. and in addition to them, a blue azulene and the needle crystalline with m.p. 127-8°C giving no picrate were also produced.
In view of the results of dehydrogenation, those sesquiterpenic compounds are presumed to be not of cadalene-type, but to have a constitution closely connected with the occurrence of 1.6-dimethylnaphthalene, and the fraction of sesquiterpene alcohol is probably mixtures of azulene-type and non-cadalene-type.抄録全体を表示PDF形式でダウンロード (284K) -
Description on the male of the pelagic Copepoda, Temora stylifera and T. discaudataTakuo CHIBA1953 年 19 巻 6 号 p. 722-725
発行日: 1953/10/25
公開日: 2008/02/29
ジャーナル フリーPDF形式でダウンロード (150K) -
Description on the male of the pelagic Copepoda, Acartia hamata, MORITakuo CHIBA1953 年 19 巻 6 号 p. 726-728
発行日: 1953/10/25
公開日: 2008/02/29
ジャーナル フリーPDF形式でダウンロード (127K) -
幽門垂のアミノ酸分布柿本 大壱, 金沢 昭夫, 柏田 研一1953 年 19 巻 6 号 p. 729-732
発行日: 1953/10/25
公開日: 2008/02/29
ジャーナル フリーAmino-acids containing in pyloric coeca of skipjack were examined by paper partition chromatography.
For this experiment authors used the many fractions treated with various reagents. As the results of above mentioned examinations, they ascertained that in pyloric coeca next 15 aminoacids or its relational. substance were included: tyrosine, glutamic acid, aspartic acid, glycine, alanmc. threonine. arginine, serine, leucine, valine, proline, cystine, lysine, histidine, ornithine and one of unknown substance.
By the case of acidic and basic amino-acids Rf value often got out of normal place, but its cause could not be decided in this experiment.抄録全体を表示PDF形式でダウンロード (281K) -
幽門垂に於ける燐の分布堀口 吉重, 柏田 研一1953 年 19 巻 6 号 p. 733-736
発行日: 1953/10/25
公開日: 2008/02/29
ジャーナル フリーThe authors studied the distribution of phoshorous in pyloric coeca of skipjack, and obtained the following results.
1) The total phosphorous content was about 130mg%, inorganic phosphorous 48mg% and organic phosphorous 82mg%-lipoid phosphorous 5mg%, nucleic-acid phosphorous 37mg% and phosphoprotein phosphorous 2mg%, respectively, in the organic phosphorous.
2) The amount of lipoid phosphorous did not change by storing, but nucleic-acid and phosphoprotein phosphorous decreased rapidly with the lapse of time.
3) Pyloric coeca contained much more organic phosphorous and less lipoid phosphorous as compaired with the muscle of skipjack.抄録全体を表示PDF形式でダウンロード (253K) -
GORDON-SCHOTTEN-BAUMANN法によるアルギン酸のパルミトイル化について阿部 芳郎, 井原 豊子1953 年 19 巻 6 号 p. 737-740
発行日: 1953/10/25
公開日: 2008/02/29
ジャーナル フリーVarious conditions were examined at the palmitoylation of alginic acid by the modified SCHOTTEN-BAUMANN process, with which GORDON et al. prepared the palmitoyl protein.
In our experiments, good yield was obtained when
1) the concentration of alginic acid in aqueous solution was 1 %,
2) the weight of ether was 5 times as much as palmitoyl chloride,
3) the time of agitation was 20-30min. after the addition of reactant, etc.抄録全体を表示PDF形式でダウンロード (244K) -
(NH4)2SO4について定量条件の検討河端 俊治, 照井 博1953 年 19 巻 6 号 p. 741-745
発行日: 1953/10/25
公開日: 2008/02/29
ジャーナル フリーIn the present experiment, which was made by using ammonium sulfate solution, detailed investigations were made on the fundamental factors such as temperature, time and aeration rate of Folin's aeration method. On the basis of the findings obtained, empirical equations ?? (i) to (v) ?? were established.
Temperature was found to be the most important factor among them, and aeration rate which has hitherto been ignored was found to influence the determination.抄録全体を表示PDF形式でダウンロード (267K) -
魚肉抽出液について定量條件の検討河端 俊治, 照井 博1953 年 19 巻 6 号 p. 746-749
発行日: 1953/10/25
公開日: 2008/02/29
ジャーナル フリーThe experiments were carried out on the trichloracetie acid extracts of fresh and spoiled mackerel meat. The results obtained on some determinative factors were not in complete agreement with those obtained from the equations described in our previous report, especially on the aeration temperature. The curves of the amount of volatile basic nitrogen obtained when plotted by temperature, showed two irregular increases at the temperature of 45° and 70°C, which seemed to have no direct relation to the freshness of the material examined.抄録全体を表示PDF形式でダウンロード (247K) -
尾形 英二, 永井 進1953 年 19 巻 6 号 p. 750-752
発行日: 1953/10/25
公開日: 2008/02/29
ジャーナル フリーThe reduction of silver nitrate by algal cells was examined on various phyla and species. The patterns of reduction, especially in chromatophores, are essentially same as the Molisch reaction in chloroplasts of higer land plants. The living cells of Porphyra and Bangia., showed the most conspicuous reaction on the large stellate chromatophores. Some of other species also showed distinct reaction by the treatment with silver reagent.
Paper chromatography was employed on the extracts of algal bodies to separate the constituents which cause the reduction. In all cases, except Spirogyra, the ascorbic acid (reduced form) was the unique agent which reduced silver nitrate. The quantitative analysis of ascorbic acid content by indophenol method resulted in the well-established relation between ascorbic acid content and the grade of the Molisch-reaction. It was made sure that silver reagent is available for the tentative detection of ascorbic acid in the living cells. It is also useful to distinguish the living from the dead cells in many algae.抄録全体を表示PDF形式でダウンロード (191K) -
凝固性蛋白の中性塩溶液中における溶解度について志水 寛, 清水 亘1953 年 19 巻 6 号 p. 753-756
発行日: 1953/10/25
公開日: 2008/02/29
ジャーナル フリーTwo maximum points were observed to exist on the solubility curves of fish muscle protein extracted with various salt solutions of different concentrations. Two peaks were also found on the coagulation-temperature curves for the fish muscle solutions extracted with salt solutions of the concentrations at which the solubility curve reached the maximum points. These results suggest two different protein-complexes to exist in a fish muscle. Estimating from the coagulation temperatures of these two proteins, one of them comes under what Furth called a soluble myogenfibrin, and the other corresponds to a myogen. The former protein is much contained in salt solutions of higer concentrations. This fact may be attributed either to the situation that this protein-complex is originally pr_??_sent in any fish muscle and is particularly liable to be extracted with salt solutions of higher concentrations, or to that it is derived secondarily from myogen under influence of salt solutions of higher concentrations.
The effect of various ions examined on the solubility of fish muscle proteins was found to follow the Hofmeister series as follows: I'>Br'>Cl'>SO4" in anion, Li ?? >Na ?? >K ?? and Ca¨>Mg¨>Sr¨>Ba¨ in cation.抄録全体を表示PDF形式でダウンロード (237K) -
魚肉蛋白の變性に及ぼす中性塩類の影響志水 寛, 清水 亘1953 年 19 巻 6 号 p. 757-760
発行日: 1953/10/25
公開日: 2008/02/29
ジャーナル フリーThe change in the degree of denaturation of protein occuring in fish muscle during the course of storage with various kinds of salts in different concentrations was investigated by measuring at suitable intervals the solubility of the protein at optimum concentrations of the same salts as used for the storage. As a result of this, it was found that the protein in muscle was most remarkably denatured when stored with salts of an ionic capacity of about 1.0 γ/2. We ascribed this result to the presence of an enzyme associated with protein denatured in such a method that its activity attains maximum under conditions of about 1.0 γ/2 ionic capacity.
The strength in the effect of the salts investigated on protein denaturation was in the following order: MgCl2>NaCl>KCl>MgSO4, this order was in accordance with that of their solubility capacity for the protein. Regarding this fact, probably there may exist a certain relation between the denaturation and solubility capacities of the salts used in the present work.
At any rate, in view of the striking effect of MgCl2 on protein denaturation thus proved, it is positively desired for aquatic productions to apply bitter-brine-free salts.抄録全体を表示PDF形式でダウンロード (245K) -
山本 允, 曾根原 正典1953 年 19 巻 6 号 p. 761-765
発行日: 1953/10/25
公開日: 2008/02/29
ジャーナル フリーPresent paper concerns with the accuracy and usefulness of pH determination in terms of freshness of fishes. A special glass electrode (Fig. 1) connected with an amplifier capable of reading exactly 0.50mV intervals was used. The results obtained are shown in Fig. 2-5 and Tab. 1-4, and may be summarized as follows: (1) The pH value of fish meats will be adopted as a criterion of the freshness of fishes to some extent. (2) However, the pH value varies according to the part of a body. And some divergencies are also observed according to the fishing season and species of fishes. (3) The pH value of fish meats at the early spoilage was 6.85 in the fishes of white meat and 6.27 in those of red meat.抄録全体を表示PDF形式でダウンロード (286K) -
藤田 正, 松原 孝之, 広川 泰子, 荒木 文雄1953 年 19 巻 6 号 p. 766-770
発行日: 1953/10/25
公開日: 2008/02/29
ジャーナル フリーIn Hiroshima district cultured oysters, just one year old, have suffered since 1946 from unusually high mortality. Our pathological and histological observations of dead oysters sampled in the field revealed that many small and large round cells had invaded into organs of some individuals, especially to their ovaries, diverticulae and intestines and we found destroyed ovary cells to be phagocytosis and tissues between lobes of diverticula aimort in state of necrosis with many round cells invading around there, which is diagunosed to be possibly an acute necrotic inflammetion to which paronchymatous organs are more susceptible.抄録全体を表示PDF形式でダウンロード (1410K) -
池末 彌1953 年 19 巻 6 号 p. 771-780
発行日: 1953/10/25
公開日: 2008/02/29
ジャーナル フリーThe small shrimp. Acetes japonicus is most abundant in Ariake Sea, excepting shell fishes. The results of its bionomic studies are as follows:
1) There are two types of generation of the shrimp during a year. One that passed the winter dies after spawning between May and July. The other than hatched early in summer grows rapidly in warmer season, and spawning takes place early in August (First summer generation). The shrimps born from the first summer generation lay eggs in late September (Second summer generation) (Fig. 4), whole individuals of spent shrimps die after spawning.
2) Thus the duration of the life of this shrimp is 9-10 months in former generation and 2.5-3months in latter.
3) The number of ovarian eggs increares with linear correlation to the body length. The female shrimp of l8-30mm in body length bears 2, 000-7, 000 eggs (Fig. 6).
4) The growth of body length is inferior during winter, December to March, although it grows rapidly from middle of April. In the warmer seasons it increases 4mm in female, 2mm in male at a month. Finally it reaches the body length of about 30mm in female, 24mm in male. The summer generation grows more rapidly than that of the 2years shvimp, resultly it reaches about 20mm in female, 16mm in male during three months (Figs. 7, 8).抄録全体を表示PDF形式でダウンロード (695K) -
すり身と製品との物性の變化について松本 重一郎, 新井 とみ子1953 年 19 巻 6 号 p. 781-788
発行日: 1953/10/25
公開日: 2008/02/29
ジャーナル フリーIt is supposed that there are some relationships between the physico-chemical properties of fish meat paste containing salt and that of the fish jelly produced by steaming the paste. The authors have devised four laboratory tests by means of adhesive power and resistance on push-in for the paste1), and depression- and breaking-strengths for the jelly2).
For the test, an amount of meat from the great blue shark, prionace glaucus LINNE, was divided into a few groups of samples and left to stand for lengths of time to let them deteriorate to different extents.
Each sample was in turn processed into paste in a strictly uniform manner which included chopping, adding 2.5 par cent of NaCl, and grinding it up. After taking the measurements stated above, the paste was turned to a fish jelly by steaming for 20 minutes. Then measurements of depression and breaking strengths of it.
The results from measurements of all the samples revealed that adhesive power and resistance on push-in of the paste decrease in accordance with deterioration of material meat, and that strengths in depression and breaking weaken in parallel with the above decreases.
A series of hypotheses on the mechanism of variation in physico-chemical properties of the products have here drawn out of discussion on the properties in relation to chemical deterioration of muscle proteins. When the chopped fish meat is ground with salt (NaCl), the muscle proteins seem to transform from a gel into a sol and acquire a marked stickiness. That adhesive power of the paste decreases with the deterioration of material meat is attributable to the denaturation of myosins, and thus to the decrease in the amount of myosins dispersing in the paste. As a result, the paste, when turned into a jelly after heat coagulation, would be more or less prevented from forming a well developed structure of network. The last may explain variation in jelly strengths.
On standing the sticky paste falls into “setting” which was found to take place as the loss of stickiness and as the increase in elasticity.
When the curve in Fig. 3 are examined, modes of the setting may be classified into three types which are likely associated with different grades in freshness of material meat. Chmeical explanations given to this fact have come in harmony with the above view bared on the denaturation of myosins.
1) Bull. Jap. Soc. Sci. Fish., 18, 319-326 (1953).
2) Ibid., 17, 377-384 (1952).抄録全体を表示PDF形式でダウンロード (561K)
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