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20 巻, 11 号
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小泉 孝, 石井 一美1955 年 20 巻 11 号 p. 959-961
発行日: 1955/03/25
公開日: 2008/02/29
ジャーナル フリーIn this paper we authors report the physical changes of vinylon-line netting cords caused by repeated heating. Samples used were Mewlon 2Oprime;S 3/9 (Upper twist: 56 and Lower twist: 130 for length 20cm), Kanebian 20prime;S 3/6 (Upper twist: 63 Lower twist: 136), and Cremona 18prime;S 3/6 (Upper twist: 54 Lower twist: 112). Besides these we adopted Cotton 20prime;S 3/6 (Upper twist: 98 Lower twist: 184) compared.
They were disposed in hot water (60°C) either 20, 30 or 40 minutes respectively after immersing in water rest of the 24 hours, then exposed in air and these procedure was repeated.
Tensile strength, elongation, diameter and length of these samples were all measured at the end of every exposure. From these experiments, the following results were obtained.
1) Any cord settles gradually to a constant final length and diameter (Fig. 1 and Fig. 2).
2) The ratio of shrinkage between disposed and non-disposed ones is greater in each vinylon-line netting cord as compared with the case of Cotton. In the former case the difference is especially greater in Mewlon and Cremona than in Kanebian.
3) The change of diameter is shown in Fig. 2, from which it can be seen that there exist the same differences between Mewlon, Cremona and Kanebian, Cotton.
4) From the above mentioned fact, it may be understood that Mewlon and Cremona are referable to one category and Kanebian to the other, although these are belonging to a same sort of vinylon-line.
5) Tensile strength and elongation of each vinylon-line netting cord decrease with the increase of repeated heating, but each of these dimensions will finally reach to a constant value. Variabilities of both tensile strength and elongation of each vinylon-line netting cord have a tendency to decrease as we saw, but vice versa in the case of Cotton (Fig. 5). This fact may presumably be due to the difference of mechanism between netting cord of vinylon-line and Cotton.
6) As seen in Figs. 1-5, effect of heating-time is not recognized.抄録全体を表示PDF形式でダウンロード (368K) -
Tasae KAWAKAMI, Yunosuke IITAKA1955 年 20 巻 11 号 p. 962-964
発行日: 1955/03/25
公開日: 2008/02/29
ジャーナル フリーSiomi-ito, which is a simple device for detecting underwater currents, is locally in use among Japanese fishermen in coastal fishing grounds, especially in the case when they are going to set their encircling net. When such a net is laid out in a water where there exists a strong underwater current relative to the surface one, it happens not seldom to occur that the net is entangled itself by the disturbed, current, thus a part of the bottom margin of the net is caught in the purse line and pulled into a purse ring with the purse line*. When it goes wrong, there is no help to mend matters. Fishermen, therefore, are in a great care in finding out the underwater strong current before they shoot their net. In such a case, a Siomi-ito is tried to use by the chief of the crew on board the skiff. This consists of dropping several boulder weights attached to strings of different lengths. Each weight is subjected to the current of the corresponding depth according to the length of string. The inclination of the string at the surface of the sea will be determined by both the profile of the current velocity and the length of the string. A skillful fisherman can toll the particularly unfavourable violent underwater current by a glance of the inclination angles of the strings. The judgement is said to be hardly possible only by experienced fishermen. It is said that they judge erroneously at times and the crew suffers from getting out of the trouble.
Although the detection of underwater current is an urgent problem in fishing operations, the suitable device for fishery purpose has not yet been investigated scientifically. The difficulty seems to arise from the fact that the current velocity at each depth has to be measured successively as a vector quantity, even if it is a rough estimation. Judging from the fisheries point of view, on account of its simplicity, the Siomi-ito may be a hopeful gear for haul seine fishery of a small scale, operating in the water where there is some possibility of occurence of predominant underwater current.
Siomi-ito's which are now in common use in Japan are made at fisherman's own way; each skipper has his own idea and one should not expect to find two Siomi-ito's just alike. The authors were intended to make clear the theory of Siomi-ito and to study the proper way of its make up and manipulation for fishery use.抄録全体を表示PDF形式でダウンロード (192K) -
藤田 惣吉1955 年 20 巻 11 号 p. 965-968
発行日: 1955/03/25
公開日: 2008/02/29
ジャーナル フリーThe results obtained from the fertilization, experiment on the reproduction of Daphnia longispina are as follows:
1) The fertilizers used in the experiment are ammonium sulphate, urea and calcium super-phosphate in the ratio N:P2O5=l:1 (shown in Table 1).
Good reproduction of Daphnia is obtained from the ratio N:P2O5=2.5:2.5ppm-5:5ppm, further the opitimum value of fertilizers is N:P2O5=5:5ppm, the bottom mud used in this experiment was loam (shown in Table 2, 3).
2) The value of fertilization was differed by the quality of bottom mud. Good rep oduction was obtained from the fertilization of N:P2O5=2.5:2.5ppm-20:20ppm, (the range of this value is comparatively wide) changing the bottom mud from loam to sand and N:P2O5=20:20ppm-30:30ppm in the case of no mud (shown in Table 2, 4).抄録全体を表示PDF形式でダウンロード (296K) -
池末 彌1955 年 20 巻 11 号 p. 969-978
発行日: 1955/03/25
公開日: 2008/02/29
ジャーナル フリーMetapenaeus joyneri is the most commercially important prawn in the inner-part of Ariake Sea. The results of its bionomic studies are as follows:
(1) The spawning season begins at the end of May and lasts till the beginning of September. The high season is between July and August. This prawn copulates at a short before the spawning (Fig. 3).
(2) The numbr of ovarian eggs counted in 20 specimens of 23.7-38.0mm in carapace length, ranges from 7, 5000 to 37, 5000 (Fig. 4).
(3) The growth of carapace length is very rapid during the period from hatching to October, when the prawn reaches to 11-23mm, mode 19 mm in carapace length. In winter the prawn grows very inferior, but again becomes fast from April, and the female grows more rapidly than the male when the prawn attains puberty. On July the carapace length reaches 28-37mm in female, 24-28mm in male (Figs. 7, 8).
(4) The life-span of this prawn is supposed to be one year or a little more.
(5) The relation between carapace length (L), body length (BL) and body weight (W) are shown as follows: BL=4.083L+0.500, W=0.000807L2.9515.
But in female the coefficients of the formulas change in specimens larger than biological minimum size (ca. 23.5mm in carapace length) (Figs. 9, 10).
(6) The main diet of this prawn is crustacea, namely small shrimps, mysis, crabs and copepods (Table 6).
(7) The spawning ground is 5-10meters in depth. The youngs more than 5mm in carapace length, migrate toward the shore. During growth they perhaps leave shore and go to deeper water, about 10-20m deep in winter. This prawn usually lives on muddy bottom and their range is narrow in migration. The migration for the purpose of seeking foods seems to be active.抄録全体を表示PDF形式でダウンロード (1386K) -
細菌によるアコヤ貝異常斃死について (2)小竹 子之助1955 年 20 巻 11 号 p. 979-981
発行日: 1955/03/25
公開日: 2008/02/29
ジャーナル フリーIn this paper, the writer has reported on the results of inverstigations to the bacterian malady, and of infection-test by its inoculation, detected from the operated pearl oysters at Nasa-Bay, Toku-shima prefecture. An abnormally high mortality of the bivalves, derived from the infection with this bacillus, is occurred occasionally but is confined to the spring or the early summer of a year. The posibility of its infection increases with the weakened conditions of pearl oysters after operation. The early sympton of its infection appears firstly on the muscular system of bivalve, which liquefies by gradual decompositions having an offensive smell. Some elementary devices are stated finally, concerning a possible prevention and a proper treatment of the operated bivalves against this bacillus.抄録全体を表示PDF形式でダウンロード (204K) -
金魚卵の発生に及ぼす影響岡田 郁之助, 小坂部 勇, 菊池 武昭, 今野 健二郎1955 年 20 巻 11 号 p. 982-984
発行日: 1955/03/25
公開日: 2008/02/29
ジャーナル フリーSystematic experiments on the effects of Co60 (γ-ray) radiation upon the embryos of aquatic animals had not been carried out.
We attempted preliminary studies on the eary development of gold-fish (Caracius auratus) projected with Co60 (γ-ray) radiation.
In this experiment the embryos were projected with various quantities of γ-ray ranging from 730 r to 31, 500 r. The following observations were obtained during the early developmental stage of goldfish.
(1) With increase of the intensity of radiation, the inhibition of hatch rate and retardation of hatcing time remarkably observed.
(2) The embryoes were deformed to some exent under the effect of γ-radiation over 1, 000 r.抄録全体を表示PDF形式でダウンロード (877K) -
γ-線によるVitamin Cの変化岡田 郁之助, 小坂部 勇, 菊池 武昭, 福島 清, 山下 久雄, 佐々木 正五, 赤塚 盛, 渡辺 渉1955 年 20 巻 11 号 p. 985-988
発行日: 1955/03/25
公開日: 2008/02/29
ジャーナル フリーIn the application of γ-ray radiation to prevent food-stuff from rottenness, it was thought that the γ-ray may affect to the component of food-suff and reduce its nutritive value.
Therefore we began to investigate the influences of γ-ray radiation upon the components of food-stuff.
In this report we state the influence of γ-ray on Vitamin C.
(1) Vitamin C (5mg.%) in 2% metaphosphoric acid solution remained only 25 percent of Vitamin C by 25, 000 r. of γ-ray radiation.
(2) Among the stabilizing agents of Vitamin C to γ-ray radiation, metaphosphoric acid was very effective, and acetic acid, succinic acid and sucrose were also more or less effective.
(3) Vitamin C was stable in citrus juice but not in peas to γ-ray radiation.
(4) It seemed possible to apple the degree of decomposition of vitamin C to dosimetry, but it required many investigations.抄録全体を表示PDF形式でダウンロード (254K) -
γ-線による食品の防腐岡田 郁之助, 小坂部 勇, 菊池 武昭, 福島 清, 山下 久雄, 佐々木 正五, 橋本 一男, 赤塚 盛, 渡辺 渉1955 年 20 巻 11 号 p. 989-993
発行日: 1955/03/25
公開日: 2008/02/29
ジャーナル フリーThe preservative effects of γ-ray radiation on “Kamaboko” (a kind of fish cake) were investigated by the microbiological and chemical test.
In this report, the radiation of γ-ray was carried out in two way, that is intermittent and continuous radiation.
When Co60 21C. was used as a source of intermittent irradiation, it was hardly effective.
In continuous irradiation of γ-ray at such a short distance as 1 to 3cm. from Co60 41C. and 60C. for 41 hours, the following results were obtained;
(1) It was possible to perish bacteria.
(2) “Kamaboko” had the irradiated odour but had not any radioactivity.抄録全体を表示PDF形式でダウンロード (326K) -
γ-線による食品の防腐岡田 郁之助, 小坂部 勇, 菊池 武昭, 福島 清, 山下 久雄, 佐々木 正五, 橋本 一男, 赤塚 盛, 渡辺 渉1955 年 20 巻 11 号 p. 994-996
発行日: 1955/03/25
公開日: 2008/02/29
ジャーナル フリーThe Preservative effects of γ-ray radiation on the fresh fish meat were investigated by the microbiological and chemical tests.
As the results, the following observations were obtained;
(1) Bacteria could be perished completely when the radiation was carried out at such a short distance as 1 to 3cm. from Co60 41C source for 4 hours (its irradiated dose was ca. 220, 000 r.).
(2) By the large quantities of γ-ray projection the fresh fillet of tuna had a tinge of dark red and the irradiated odour, but had not any radioactivity.抄録全体を表示PDF形式でダウンロード (216K) -
γ-線による食品の防腐岡田 郁之助, 小坂部 勇, 福島 清, 佐々木 正五, 橋本 一男, 渡辺 渉1955 年 20 巻 11 号 p. 997-999
発行日: 1955/03/25
公開日: 2008/02/29
ジャーナル フリーBacteriological survey was made for the samples taken from different layers of fish-cakes (Kamaboko), which were exposed under gamma-ray irradiation, to examine the distribution of survived micro-organisms in the products. Successive irradiation for about 5 hours were shown as necessary to minimize spoilage bacteria remained in the fish-cakes.抄録全体を表示PDF形式でダウンロード (193K) -
γ--線による食品の防腐渡辺 渉, 山下 久雄, 佐々木 正五, 岡田 郁之助, 小坂部 勇, 菊池 武昭, 福島 清1955 年 20 巻 11 号 p. 1000-1005
発行日: 1955/03/25
公開日: 2008/02/29
ジャーナル フリーIn our previous papers, gamma-ray due to Co 60, having its potency of 41 curie, was examined as to retarding effect for growth of micro-organisms isolated from tuna fish fillets and certain forms were found resistant to gamma-radiation.
In the present experiment, studies were made for grouping organisms survived after 40 hours irradiation. Certain yeasts and Gram-positive cocci were noticed as the most tolerable strains for gamma-ray irradiation.抄録全体を表示PDF形式でダウンロード (316K) -
カタラーゼ作用力の変化について山崎 浩1955 年 20 巻 11 号 p. 1006-1009
発行日: 1955/03/25
公開日: 2008/02/29
ジャーナル フリーThe change in the catalase activity of Porphyra tenera and coral algae were studied by the iodometric titration method.
(1) The catalase activity changes during the course of the day; i.e., the activity of the catalase solution which was prepared from 12 to 16 o'clock shows the lowest value.
(2) The activity was reduced when the fronds were exposed to sunlight. It was reduced by about 75% when they were exposed for two hours, and by 60% for four hours in Porphyra tenera. But, in the coral algae, it was reduced by 30% when the exposed for 30 minutes. In each case, the activity was not markedly reduced by the longer exposure.
(3) The activity was reduced when phenol and urea were added to the solution which was prepared from Porphyra tenera.抄録全体を表示PDF形式でダウンロード (256K) -
興津 知明, 山田 金次郎1955 年 20 巻 11 号 p. 1010-1014
発行日: 1955/03/25
公開日: 2008/02/29
ジャーナル フリーIt is a well accepted fact that the effect of a certain preservative can be attributed to its specific action against spoilage bacteria. And many efforts have been paid for finding out non-toxic compounds capable of inhibiting the growth of microorganisms responsible for food decomposition. However, it may be also important to fortify the action of known preservatives by improving the method of application. The purpose of the present study is to ascertain whether or not the mixing. of two prerervatives can develop more effective inhibition than a single application of each preservative used for mixing.
In the present test, formula of inhibition coefficient is defined as follows:
H=1-Tc/T
where H=coefficient of growth inhibition.
Tc=time required for bacteria to reach a definite growth showing 0.1 of the turbidity of a cultural medium (viable counts, 4×lO7/c. c, see Fig. 1).
T=time required for bacteria to reach the same turbidity of the medium, in which the test preservative is added.
Examining the inhibiting effect of some preservatives (Table 1) on the growth of bacteria, it has been ascertained that there are two types of growth-inhibition. An obvious example of type I is sodium nitrite, though most of other preservatives tested were found to belong to this type as well. The only exceptions are two sulphonamides, which indicate type II of the growth-inhibition (Fig. 2). To clarify the quantitative relationship existing between the growth-inhibition and concentration of preservatives, the concentration-inhibition curves have been sought from the growth curves of bacteria in the presence of preservatives (Fig. 3).
The result reavled that there is a tendency to increase in effect of inhibition against bacterial growth by a proper combination of two preservatives (Fig. 5).抄録全体を表示PDF形式でダウンロード (382K) -
高橋 豊雄, 竹井 誠1955 年 20 巻 11 号 p. 1015-1019
発行日: 1955/03/25
公開日: 2008/02/29
ジャーナル フリーSquid (Ommastrephes sloani pacificus) is one of the important sources of protein for Japanese, and the meat is often served in a boiled form. Despite the fact, however, the cooked meat is peculiarly tough for chewing. The authors tried to obtain some knowledge on the character of the boiled meat with an aim at reducing the toughness.
The breaking strength (F), breaking elongation (r), and elongative behavior (E) were taken as the index of toughness. The test pieces were cut out along the muscle fibre (or the minor axis of the body) from the body meat.
F, r, and E of the meat cooked in boiling water for 1 hour were found higher than those of the raw meat (cf. Fig. 1 and Table 2).
As obvious from Fig. 2 and Table 2, when the boiled meat heated in the solutions of various reagents at 100°C.for 1 hour, F and r of the meats decreased, while E increased. A remarkable increase in E was observed on the boiled meat treated with urea (10M) or alkali (pH 10) solution. When the boiled meat was heated at 108-109°C. (about 9 1bs.) for 1 hour in distilled water or in 3.5% NaCl solution, F and r of the meats, in particular the one immersed in water, decreased, but E remained constant in amount, as shown in Fig. 3 and Table 2. By heating the boiled meat in steam at 108-109°C. for 1 hour, F, r, and E remained almost unchanged.抄録全体を表示PDF形式でダウンロード (381K) -
死後に於ける筋肉のATP量と遊離SH基の消長野口 栄三郎, 山本 常治1955 年 20 巻 11 号 p. 1020-1022
発行日: 1955/03/25
公開日: 2008/02/29
ジャーナル フリーDecrease in the amount of A. T. P., glycogen and free SH group as well as pH value for muscles of mackerel “Scomber japonicus” and of red-snapper “Pagrosomus major” were examined with reference to the muscle contraction caused by perfusing water. The results were shown in Table 1 and 2.
No remarkable differences in the mode of change for the abovesaid compounds except glycogen were noticed between these two kinds of fish, however, the rate of breakdown of glycogen was found higher in the muscle of mackerel than that of red-snap. These compounds in fish muscle decreased very rapidly at 20°C. and reached their minimum values after 9 hours standing of the death where the fishes seemed to enter full-rigor state.
After dissolution of rigor-mortis, reincrease of the free SH group was observed in each fish muscle respectively and the liberation of this group may be considered as a result of denaturation occurred in th muscle protein after relaxation of rigor.抄録全体を表示PDF形式でダウンロード (272K) -
赤色及び白色魚肉魚類の死後硬直について野口 栄三郎, 山本 常治1955 年 20 巻 11 号 p. 1023-1026
発行日: 1955/03/25
公開日: 2008/02/29
ジャーナル フリーIt is commonly believed that fish muscle rich in muscle pigment as like mackerel and sardine decays more rapidly than those of white meat fish such as carp or red-snapper. But, only few informations are available for their difference. In this connection, the present study is scheduled to find out, if possible, a difference of rigor mortis between the muscles of red and white meat fish. Mackerel was used as a model of red meat fish and carp and red-snapper as white one. Sample fish were treated in two ways; one was to cut off head immediately after catch and another was to put into death after heavy struggling. And the amount of Δ 7P-P, glycogen, SH group and muscle contraction caused by perfusing water for each sample were determined and results were shown in Figs. 1-5.
Difference in the changes of these compounds due to the variety of fish was not significantly observed, but the struggling of the fish till the time of death appeared to give remarkable effect on biochemical changes in the muscle.
Therefore, the greater part of the freshness of commercial fish will depend on fishing method whether it involves the struggling or not at the time of catch.
If the amount of A. T. P., glycogen and pH value could be maintained in high level when fish were killed on board, the rigor-mortis might proceed similarly in red and white meat fish.抄録全体を表示PDF形式でダウンロード (276K) -
ビタミンA濃縮物のエステル化(其の1)酸クロリドによるアセチル化並にパルミチル化衣巻 豊輔1955 年 20 巻 11 号 p. 1027-1034
発行日: 1955/03/25
公開日: 2008/02/29
ジャーナル フリーConditions of esterification of vitamin A concentrate with acid chloride were examined.
I. Acetylation
Method. Acetyl chloride in benzene was added slowly with stirring to vitamin A concentrate in benzene and pyridine under a stream of inert gas. After standing, water was added with vigo-tous stirring to dissolve pridine hydrochloride. The reaction mixture was then poured into a separating funnel and washed with 3% HCl, water, 2% KOH and finally with water. Acetate of vitamin A concentrate was obtained after evaporating benzene off.
Result. The rate of acetlylation was examined by means of refractive index. Acetylation was performed so rapidly that reaction time for 5min, was enough to complete esterification. More than 1.8 mole of acetyl chloride per 1 OH of vitamin A concentrate and 1.5 mole of pyridine per 1 mole of acetyl chloride were needed for perfect esterification (table 1).
Vitamin A recovery in the process of acetylation was almost 100% except for cases such as vitamin A concentrate contaminated with fatty acid or impure acetyl chloride was used (tables 3, 4 and 5).
Change of vitamin A to anhydrovitamin A was not occurred in acetylation (table 2).
II. Palmitylation.
Method. Palmityl chloride in benzene was run into benzene dissolving vitamin A concentrate and pyridine. Water was added after stadding for some time. The reaction mixture transferred into a separating funnel was washed with 3% HC1, water, then with 30-50% methanol containing 2% KOH. Methanol used for washing was extracted several times with fresh benzene. Both the initial benzene and the extracts were combined and washed with 30 % methanol and finally with water. Benzene was distilled. Acetone was added to the remainings and heated. After cooling for a night in a refrigerator, the acetone solution was filtered to remove the precipitate. Benzene was added into the remainings from which acetone had been distilled, and the benzene solution was washed with methanol containing KOH and then with water. After benzene had been driven off, palmitate of vitamin A concentrate was obtained.
The author assumed that the above precipitate was palmityl anhydride, because its m. p. was 62°C. molecular weight (observed) 475 and because it was very slowly hydrolyzed with alkali solution.
Result. Reaction time for 10min., 1.5 mole of palmityl chloride per 1 OH of vitamin A concentate and 1 mole of pyridine per 1 mole of palmityl chloride were enough to complete esterification (table 6).
Vitamin A recovery by palmitylating process was almost 100% (table 7). But if the washing with alkali before acetone treatment had been omitted, vitamin A recovery decreased to about 90% (tables 8 and 9). Therefore, washing with alkali before and after actone treatment may be needed for good recovery.抄録全体を表示PDF形式でダウンロード (524K) -
1955 年 20 巻 11 号 p. 1037
発行日: 1955年
公開日: 2008/04/22
ジャーナル フリーPDF形式でダウンロード (34K)
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