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19 巻, 8 号
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貝類のエキス窒素について清水 亘, 日引 重幸, 柴田 栄, 武田 一雄1953 年 19 巻 8 号 p. 871-876
発行日: 1953年
公開日: 2008/02/29
ジャーナル フリーIn the present paper we have given the account of distribution of extractive nitrogens in muscles of ear-shell, wreath-shell and pond-snail, with special references to their taste.
Remarkable differences were found to exist in the amount of amino nitrogen and monoamino nitrogen in muscles of shell-fishes as compared with the those of vertebrate animals. In some shell-fish muscles, especially in ear-shell having the best flavor among the Mollusca, absolute and relative figures for the mono-amino nitrogen were much higher than even in the case of squid muscles which taste is observed being due to the presence of this nitrogen. It is very suggestive, therefore, that the mono-amino acids are the very part of the tasty stuffs in shellfishes.
It will be well understood, also, in view of the fact that the amino nitrogen and monoamino nitrogen in most flavorless pond-snail, are absolutely about one-tenth and relatively (as a percentage of total extractive nitrogen) about one-third as much as that of ear-shell.
One might expect that autolysed shell-fishes is comparatively poor in flavour, whereas in these figures for autolysed material are somewhat lower than in the fresh one.
The general view is that shell-fish muscle are relatively poor in trimethylamine oxide contained flavorous element.抄録全体を表示PDF形式でダウンロード (341K) -
イカ肉の腐敗について清水 亘, 日引 重幸1953 年 19 巻 8 号 p. 877-881
発行日: 1953年
公開日: 2008/02/29
ジャーナル フリーWe have found that the alkalinity of squid muscle when it is spoiled is chiefly due to the development of large amouts of ammonia and trimethylamine, resulting from monoamino acids and trimethylamine-oxide respectively which are contained abundantly in squid muscle. And it was presumable that these reactions would be bacterial process.
These changes have been observed to occur proceeding the typical putrefaction of meats in general, and the substances thus formed are thought to be harmless for the human body.抄録全体を表示PDF形式でダウンロード (240K) -
サメ肉の腐敗について追補-サメ肉に発生する揮發性塩基について清水 亘, 日引 重幸, 藤田 真夫1953 年 19 巻 8 号 p. 882-885
発行日: 1953年
公開日: 2008/02/29
ジャーナル フリーWe have presumed that the large amounts of volatile base formed in the shark muscle when it is allowed to spoil, are chiefly consisted of ammonia and trimethylamine, developing the former from urea and the latter from trimethylamine oxide which are contained abundantly in the shark muscle. Decomposing of urea to ammonia seems to occur preceding that of trimethylamine oxide to trimethylamine, in contrast with the squid muscle in which trimethylamine oxide is decomposed more rapidly than development of ammonia from perhaps monoamino acids containing in a large amount in squid muscle.
These changes presumably be occurred by bacteria, and more complicated amino acids and other substances contained in these muscles, from which the poison is supposed to be formed by bacterial action, will probably be decomposed later in these processes. It may be explained, therefore, that the harmless of spoiled shark and squid muscles will partly be due to the large amounts of easily decomposable substances, namely urea, trimethylamine oxide and lower monoamino acids.抄録全体を表示PDF形式でダウンロード (187K) -
海藻カタラーゼの耐熱性に就て高木 光造1953 年 19 巻 8 号 p. 886-888
発行日: 1953年
公開日: 2008/02/29
ジャーナル フリー1. The stability against heat of the catalase in five species of marine algae; Ulva pertusa, Enteromorpha Linza var. crispata, Scytosiphon Lomentaria, Polysiphonia senticulosa, and Porphyra pseudolinearis, was examined.
2. The activity of the catalase in each of these algae was reduced by half when heated at 55°C for five minutes, and was completely extinguished when heated for thirty minutes at 60°C and for fifteen minutes at 65°C.抄録全体を表示PDF形式でダウンロード (123K) -
ウップルイノリカタラーゼに及ぼす紫外線の影響高木 光造1953 年 19 巻 8 号 p. 889-892
発行日: 1953年
公開日: 2008/02/29
ジャーナル フリー1. The changes in the activity and absorption spectrum of the catalase solution, which was prepared from Porphyra pseudolinearis, caused by the exposure to ultra-violet rays were studied.
2. The activity was rapidly reduced when the solution was exposed to ultraviolet rays. It was reduced by half when exposed for ninety minutes, and by 80% when exposed for one hundred and eighty minutes.
3. In proportion to the reduction of the catalase activity caused by the exposure to ultraviolet rays, the absorption coefficients of the catalase solution at the wave lengths 555mμ, 533mμ and 495mμ, which are attributable to phycoerythrin, diminished by degrees. The absorption, bands vanished completely when exposed to the rays for one hundred and eighty minutes.
4. In the spectrum of the catalase solution prepared from Porphyra pseudolinearis, collected in June, the absorption band attributable to phycocyan could not be observed.抄録全体を表示PDF形式でダウンロード (840K) -
血合筋肉に於るアルギナーゼの存在に就て松浦 文雄, 馬場 春夫, 森 高次郎1953 年 19 巻 8 号 p. 893-898
発行日: 1953年
公開日: 2008/02/29
ジャーナル フリーAttempts have been made to compare arginase activity of the white and the red muscle of various kinds of fishes, by means of xanthydrol or urease method.
Results were following:
(1) The white muscle of the fishes contained no arginase or very small in quantities, if any. On the other hand, in the superficial red muscle of fishes, arginase was found to be present.
(2) However, in some kinds of the scombroid fish, such as tunny, there are two kinds of red muscle, one is “superficial” and the other is “deep seated”. (see Fig. 1.) The superficial red muscle of these kinds of fish did not contain arginase like the white muscle, or if any, very small amount, while the deep seated red muscle contained it definitely.抄録全体を表示PDF形式でダウンロード (356K) -
橋本 芳郎1953 年 19 巻 8 号 p. 899-904
発行日: 1953年
公開日: 2008/02/29
ジャーナル フリーIn the first experiment, the young carps (four weeks old) were fed on the all vegetable ration (Table 1) and, in the second experiment, the one-age carps on the soybean meal protein and the silkworm pupa protein diets (Table 3). These basal diets were supplemented respectively with vitamin B12 and antibiotics (Table 2 and 4).
The results obtained may be summarized as follows:
1) No growth response was observed on the carps fed vitamin B12, and the carps fed no vitamin B12 supplement contained an ordinary level of the vitamin in their bodies. The fact may indicate that carps are able to supply vitamin B12 for themselves, perhaps by the aid of intestinal microorganisms.
2) Antibiotics tested, both alone and together with vitamin B12, showed no remarkable growth stimulation for carps, differing from the case of chicks and other domestic animals.
3) It was revealed that the quite another APF factor differing from vitamin B12 seems to be necessary for carps.抄録全体を表示PDF形式でダウンロード (362K) -
伊藤 隆1953 年 19 巻 8 号 p. 905-911
発行日: 1953年
公開日: 2008/02/29
ジャーナル フリーWeight-Length relationship in fish population has been dealt with the following two methods: i) Coefficient of fatness (F), F=W/L3…………………………………………(1)
ii) Allometric method, W=KLa…………………………………………(2)
The first method in the cofficient of fatness (F). however, involves the following limitation and inadequacy:
1) From equations (1) and (2) comes out equation (3),
F=KLa-3…………………………………………(3)
in equation (3), when α=3, the value of F is constant with no regard to the body-length (L). In this case, therefore, the value of F is significant. But, in case α>3 or α<3, the value of F also becomes a function of the body-length. Therefore, in latter cases, coefficient of fatness (F) is inadequate.
2) The pattern of distribution of the value of coefficient of fatness (F) depends not only on the value of _??_ but on the distribution type of body-length. Therefore, except the case when α=3 and the distribution of F-value is normal, the stochastic treatment of F-value has no significance.
3) When there are flection point and discontinuity in weight-length relationship, the method in coefficient of fatness (F) is in danger of neglecting the biological importance of those factors.
Tester (1932) figured the coefficient of fatness (K) by the following equation (4),
K=W/La…………………………………………(4)
Tester's method is excellent because of obeing able to cover the above-mentioned limitation and inadequacy in coefficient of fatness (F), but his method with the very premise of equation (2), is so complicated and disadvantageous.
In this paper, as the starting point, is employed the logarithmic form of equation (2), i.e. log W=log K+α log L. …………………………………(5)
or w=k+αl………………………………………………(6)
The result of stochastic analysis of allometry formula Y=BXa, or y=b+αx by the author (1951) are applied to the weight-length relationship in fish population, and the test of significancy of “slpe and positional differences” of weight-length lines is used for its comparison of two populations of “Koayu”, plecoglossus altiuelis T. et. S. in Lake Biwa.抄録全体を表示PDF形式でダウンロード (422K) -
色素抽出について (2)向井 五三1953 年 19 巻 8 号 p. 912-915
発行日: 1953年
公開日: 2008/02/29
ジャーナル フリーThis report is a supplement of the former one.
The present experiment has been done in order to isolate the pigments which had been adsorbed by the activated earth.
(1) Petroleum ether was suitable for the removing of fat and oil from the adsorbents (c. f. Table 1 and 2).
(2) Pigments were extracted from the earth with 3% NaOH solution under the condition as formerly reported (Report 2).
(3) The pH-value of the pigment solution was adjusted to 3.5; under such condition the precipitation of the pigments was complete and yellowish orange powder was obtained (c. f. Fig. 1).
(4) 3% NaOH solution of the powder can be used as the standard of the chromaticity.抄録全体を表示PDF形式でダウンロード (259K) -
門田 元, 井上 淳太郎1953 年 19 巻 8 号 p. 916-920
発行日: 1953年
公開日: 2008/02/29
ジャーナル フリーMCINTIRE's method for the purification of histamine was applied to the quantitative determination of histamine produced in decomposed meat extract of fish.
It was found that this method is very suitable for rapid determination of histamine in a large, number of samples.
The essential features of this method are as follows: A decomposed meat extract of fish which contains histamine is extracted with n-butanol under conditions such that 83% of the histamine is removed from the apueous phase in one extraction.
The histamine is recovered from the butanol by means of a new cation exchange medium, cotton acid succinate. The histamine is eluted from cotton acid succinate with a small volume of diluted hydrochloric acid and the elute is neutralized with sodium carbonate and diluted with water to give a suitable concentration for colorimetrical determination with diazo-reaction.抄録全体を表示PDF形式でダウンロード (329K)
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