The following results were obtained by the morphometric measurements of the “Isaki” Parapristipoma trilineatum.
The relation between the body length and body weight is given by W=0.0547L^2.7234
The relation between the scale-length and body length is given by L=0.400S+1.399
The calculation value of body length show in the Table 1.

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The author reported in his previous paper that a remarkable difference in growth was observed between both sardines living under different environmental conditions each other, namely in Yosanaikai and in Kumihama Bay, Kyoto Prefecture.
To make comparison of body components among such sardines, for the first step, crude fat content of the fish in both areas was determined, and also, in order to trace the changes of body components during their growth, both crude fat and crude protein were examined of the Yosanaikai sardine through its growing period in summer.
Results obtained are as follows.
1. Fat content is found higher in sardines of Yosanaikai where fish growth is better than in Kumihama Bay. Difference of fish growth is considered to be caused mainly by the differcnce of plankton production between both areas.
2. Rate of increase of body protein and that of body fat is the sardines show a marked variation through their growth stages, the former exceeding the latter during the koba-stage, while the latter becomes higher than the former in the chuba-stage. The fat storage of the chuba-singed sardine seems to increase, especially soon after the end of summer season, when the water temperature begins to drop slightly.

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The new Caligid Copepod to be described below was found on the body surface of the fishes of Labridae taken on the coast of Hamazima, Mie Prefecture, last summer. Other specimens belonging to the same species were discovered from the bottle, in which the fishes of Blenniidae and Scorpaenidae, collected at Sirahama, Wakayama Prefecture, were preserved. An exact record on the host name is, accordingly, lacking in this case. Both the lots are retained in Mie Prefectural University^*.

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The heart heat of pearl oysters grows feeble hastily in the diluted sea water of 1, 0030 specific gravity, and pulsated at least for 5-6 hours in the salinity of 1, 0040 sp. gr., while in the sp. gr. from 1, OO50 to 1, 0070, it is ascertained that the heat can move 24 hours over.
On the experiment of survival time of each shell in the various salinities of sea water, some which, were in the sp. gr. of 1, 0070, opened by the loss of their activities after 39 hours and others did not open which were in more diluted sea water in such cases as of sp. gr. of 1, 0030 and 1, 0050 in the same conditions. Therefore, these experiments exhibit no coincidence with each other.
From these experiments, it is concluded that the heart pulsation shows simply or directly its activity in the diluted sea water, while many other physiological conditions of the individual pearl oysters take part in the survivality of the shell from these facts. It is supposed that they are possible to live over 39 hours even in the diluted sea water in such cases of sp. gr. of 1, 0050 to 1, 0030.

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The chemical constituents of Alaria crassifolia K_JELLM. were studied comparatively in blades and sporophylls.
1. Crude protein, crude fat, crude fiber and ash, except N. F. E., were found to exist more in quantity in sporophylls than in blades, while the total ash exist more in blades than sporophylls. Among the total ash, C0₃, K, Na, Cl, I and Br were proved to exist more in blades while SO₄ more in sporophylls.
2. Alginic acid was proved to exist more in quantity in blades, and laminarin more in sporophylls.
3. The nitrogen compounds were investigated after wan S_LYKE's method. As results, mono-amino-form nitrogen was proved to exist plentifully in both blades and sporophylls, while ammonia-form exists more in blades, and diamino-form more in sporophylls.

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As to the qualitative and quantitative tests of sugars in the sporophyll and blade, Undaria distans M_IYABE et O_KAMURA and Alaria crassifolia K_iFLLM. were comparatively studied.
1. As the result of qualitative test, M_OLISCH reaction was observed remarkably in the spo-rophyll of both species. Xylose was known to exist by the formation of xylouronic acid bromid-Cd salt, in both sporophylls and blades, while mucic acid was found rather much in the sporophyll is either species. S_ELIWANOFF's ketose reaction was observed remarkably in the sporophyll of A. crassifolia though it was positive in either portion of the sporophyll and blade, and indol reaction was remarkable in the blade of A. crassifolia and also in the sporophyll of U. distans. BERG's reaction was negative in both species. P_INOFF I reaction was remarkable in either portion of A. crassifolia though it was also seen in U. distans, while P_INOFF II reaction was observed similarly in either portion of both species.
2. As the result of the quantitative test, pentose was known to exist far much in A. crassifolia showing more quantities in the blade, while methylpentose was found more in the sporophyll in both species.
3. Reducing sugar was found much in the sporophyll of both species, showing more quantities in A. crassifoiia than U. distans. Mannit was found much in the sporophyll of both species, slowing more quantities in U. distans than A. crassifolia.

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The author researched into specific gravity, chemical component of the fish-blood and plasma mainly from a biological point of view; fixing precisely the hematocrit value, hemoglobin. moisture, protein-N non protein-N dextrose, crude fat and ash contents of several kinds of fish-blood.
The results were summarized in Table 1-2, Fig. 1-3 and by these studies the following phenomena were obseved.
The specific gravity of the migratory fish-blood (ca. 1.060), such as bonito and yellow-fin albacore, was heavier than that of botom-fish (ca. 1.050), fresh-water fish and shark (ca. 1.045 1.050) and that of fish-plasma was nearly 1.023-1.025
The hemotocrit value, protein-N and especially hemoglobin content of fish blood showed to have a correlative to the specific gravity and these contents of the active fish were larger than that of inactive one, But the moisture content in blood showed to have a contrary relation to these components.
The content of non protein-N in shark-blood was very much, while hemotocrit value, protein-N, hemoglobin content were very small. Judging from the result, in the case of the shark-blood, it was proved that non protein-N content brought about some effects to the specific gravity.
On other components (dextrose, crude fat and ash) in the fish-blood, the auther recoginized no clear reation ?? hip between their contents and the specific gravity.
The fact that the nature of fish-blood has some connections with their activity and the degree of evolution was showed by these properties

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Some studies on the colour of meat and Fe content in blood and hemopoeitic organ of several fishes were performed mainly from a biological point of view. The results were summarized in Table 1-3, Fig. 1 and by these studies the following phenomena were observed.
The Fe content of the blood of some migratory fishes, as tunny, bonito and mackerel, was larger than that of bottom fish, while that of the shark-blood was very small. The hematocrit value and especially hemoglobin content showed to have acorrelative rilation to the content of Fe in fish-blood. Then the author studied the ratio of the weight of various hemopoietic organs to the body weight and by these studies the liver of shark was found to have very larger ratio of the weight than that of other fish. Generally the kidney of fresh-water fish and the spleen of active fish had larger ratio of weight than any other fish in each case and the Fe content of spleen was larger than that of other hemopoietic organs; and that of each organs in the shark was very small.
The Fe content of dark meat (especially the caudual part) was larger than that of white Treat and Nadi reaction in the former was distinct. These contents of the actve fish were larger than that of inactive one.
It was provable that these phenomena showed that the colour of meat had some connections with the quartity of the hemoglobin content and the volume of blood.

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Succeeding to the previous report we should like to give herein an account of the process of the putrefaction of the bloody muscle in several kinds of the reddish meat fish in the course of storage. The results obtained are as follows:-
(1) The development of the volatile base was found to be larger in quantity in the bloody muscle than in the ordinal muscle.
(2) In general the trimethylamine seems to be developed in the first stage of putrefaction prior to the formation of the ammonia. Inasmuch as the development of the trimethylamine is also larger in quantity in the bloody muscle than in the ordinal one, the rapid spoilng of the former one appears to be subject to the large quantity of the trimethylamine.
(3) The decrease of histidine and consequently the increase of histamine are by far lower in the bloody muscle than in the other one. It will be attributable by lower quantity of histidine in the dloody muscle, and it seems very probable that the trimethylamine oxide which is contained relatively large in quantity in the bloody muscle prevents the production of histamine.

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The jelly-strength of the Kamaboko or the fish cake measured with our equipment gelometer has been found to increase the values rapidly from pH 5.0 to 7.0 of the mashed materials which were brought to different pH values by adding the phosphate buffer, NaOH or HCl.
We have observed as a reason for it that the solubility of the protein in their materials was raised with increase of pH value.

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Infuence of pH on setting phenomenon of fish meat has been studied, by using as the sample minced horsc-mackerel meat mixd with half its own weight of water, pH being adjusted by adding KOH or HCL.
At pH 7.2-7.5 the sample meat begins to turn to a sticky paste and set even though no salt is added, and jelly strength (J.S.) passes through a slight maximum at pH 7.5-8.0; at pH 8.0-9.0 it does not set, but beyond 9.0 sets again.
In the acidic side of isoelectric point, the sample meat is dehydrated and coagulates. This may be due to the antagonistic action of acid and salt contained originally in the meat which renders meat proteins insoluble. Thus bleached meat forms a sticky paste and sets below 4.5, but the change in J.S. of set meat with pH, different from the case in alkaline side, is not here observed.
When salts added to the sample meat, influences due to nature and concentration of salts are apparent at pH 6.0-9.0. The Hofmeister series is observed in effectiveness of anions of salts in causing the meat to set at the salt concentrations of 0.3-0.5 mole similarly as in the case of meat of natural pH.
In general, under the conditions that favour to give an elastic jelly at pH 6.0-7.0, a rise in pH acts inhibitively on gelation of meat, thus J. S. goes through a minimum at pH 8.0-9.0. The influence of pH on the action of KSCN which makes the meat set into a friable jelly is not distinctly observed.
Salts of concentration of 0.1 mole cannot cause meat to turn to a sticky paste at a lower pH such as 6.0, but with increase in pH, they cause the meat to set, KSCN does at the lowest pH, followed by KNO₃ and KCl at the highest. At pH 8.0-9.0 all the salts cannot cause the meat to set.
At pH higher than 9.0 the influence of salts is not distinctly observed and the gel formed seems to be different in nature from those formed at lower pH, judging from the features and setting velocity etc.
These results can be interpreted in terms of the assumption as we have held that both the hydration of meat proteins and the formation of gel structure are essential factors of setting phenomenon of meat.

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1. For the purpose of studying alteration of muscle proteins, especially of actomyosin which is notable for its streaming birefringence, a simple apparatus for detecting streaming birefringence has been constructed (fig. 1). If a solution gives intense streaming birefringence (S. B. ), the liquid lights up brilliantly under the polaroids on flowing with a slow rotary motion (e. g. 100-200 r. p. m.) and a dark cross of isocline on the bright field can readily be observed.
2. Extracts with KCl (pH 8.1) of muscles of most aquatic animals tested showed S. B. This had a relation with the fact that actomyosin is extractable with salt solution. In spite of insolubility of actomyosin in water, pronounced S. B. was observed in extracts of mollusk muscles with water (table 1). In this connection, it may be pointed out that H₂O extracts of mollusk muscles were found to contain a large amount of muscle protein belonging to myosin fraction⁴⁾. S. B. was also detected in aquatic suspension of water-extracted-residue of fish or shrimp muscle.
In KCl extracts of some bivalve muscles, S. B. could not be detected. When H₂O extract of fan shell was diluted with H₂O or KCl stepwisely, S. B. could be still detected as far as eightfold-dilution with H₂O but dilution only up to fourfold with KCl gave S. B.
3. It is well known that actomyosin begins to coagulate rapidly near 38-40°C. When commi-nutated muscle was heated in water above 40°C. for 5 minutes, KCl extract of heated muscle of fish or shrimp did not give S. B., but extract of mollusk muscle heated at 60°C. with KCl or water remained to show intense S. B. (table 2). It was interesting to see that in extract of squid moat heated at 40°C. for 5 minutes, S. B. could not be detected. While on prolonged heating at this temperature, or heating at 45°C. for 5 minutes, the extracts did not lose their S. B.
S. B. of KCl extracts of muscles was destroyed on heating above 42°C., except that of squid meat which did not lose its S. B. at 50°C. (table 2).
It was surprising to find that H₂O extract of mollusk meat retained the S. B. even when heated at 70-80°C. for 5 minutes. If KCl was added to H₂O extract, S. B. was destroyed on heating at the same temperature as that of KCl extract (table 3). It seems that KCl might cause dissociation of particles contained in the H₂O extract into ones which were perhaps as smaller as those contained in KCl extract.
4. When meat was kept at -15°C. for 1-2 weeks, S. B. did not appear in extracts of frozen meats of most animals experimented, but it did in extract of squid meat kept frozen even for one month (table 4).
Stability of squid meat against freezing was also observed in case of freezing KCl extract ; namely, when KCl extract of muscle was frozen, fish lost its S. B. after 1-2 days in contrast with squid giving S. B. as long as 5 days (table 5).
If, H₂O extract of squid meat was frozen even for one day, a bulk of precipitate formed and S. B. was not observed. In this connection, Snow⁸⁾ found that freezing caused extensive denaturation of actomyosin when the protein was in the form of suspended gels, but not when it was dispersed in salt solution.
5. It could be suggested that water extract of mollusk muscle might contain actomyosin as suspended particles composed of many molecules.

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Distribution of catalase in various fishes and fish-organs was determined by modified Sumnner's method, as descrived in the former report. Determined catalase capability is expressed as Kat. f. and catalase intensity as Cat. i. for one gram of the fresh tissues. Catalase distribution markedly varies in the individuals, species and organs. Liver leads the list in catalase contents and next come kidney and pyloric coeca in this respect. Red meat is richer in catalase than the white meat. Brisk fishes, such as sardine, horse-mackerel, Katsuwonus, Precoglossus, etc., are richer in liver catalase than the tardy fishes, such as globe-fish, gobioid-fish, etc. Large pelagic fishes, such as Neothunnus, Scriola, Scomberomorus, etc., are comparatively poor in liver catalase, but richer in the red meat catalase, a fact indicating that the red meat of pelagic fishes is not only a muscle, but also an organ quite distinct from it.

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The reaction between vitamin K and sulfhydryl group, which takes place in dilute acid solution and broth, and also the action of V. K on the cell protein of microbes have been studied. The results obtained are as follows:
(1) V. K reacts with sulfhydryl group in dilute acid solution and broth as well as in alkaline solution.
(2) As to Micrococcus persflavus and Bacillus subtilis the growth of which is inhibited by V. K₃, the colour of the cells changes immediately to light yellow from white in ammonia solution containing V. K₃, while Pseudomonas aeruginosa and Escherichia coli, the growth is not inhibited, do not change the colour.
(3) Amounts of sulfhydryl group contained in the cell protein decrease after reacting with V. K.

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In the present work, the oils prepared by wet process, dry process and ether extracting process, from blubbers containing the different amounts of blood were studied on their chromaticity and iron content.
As shown in Tables 1 and 2, it was clear that the chromaticity of oils is higher and the iron content in them is larger with increasing amounts of blood presented in the raw materials.

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In the present work the author studied the blood content and freshness of blubbers in relation to the chromaticity of oils obtained from them and made the following conclusions.
As the chromaticity of oils is increased with the lowering of the freshness and the increasing of the blood content of the blubbers used as raw materials, the blubbers as fresh and blood less as possible must be used in order to obtain light color whale oils.

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Studies have been made on the effects of gamma radiation on microorganisms and the preservative effects on foodstuffs were reported by L. E. B_ROWNELL and his co-workers. But in Japan, there is no experiment on the sterilization of foods by gamma rays. So we tried the effects of gamma;-radiation on “Kamaboko” (a kind of fish cakes and one of the most perishable of foodstuffs) using cobalt-60 as a source of gamma;-rays.
First of all, the sample “Kamaboko” was cut to about 2.5 cm. square, 1.5 cm. in thickness, and strictly sealed in order to irradiate and to prevent the re-entery by other microorganisms. The cut sample was enclosed in vacuum, with airtight polyethylene bag (or vinyl-chloride bag) and successively resealed in vacuum with another airtight polyethylene bag (or vinyl-chloride, bag), and irradiated with Co⁶⁰ source a definite interval, and definite distance from the source, at room temperature 10°±2°C.
Particularly, the other sample was covered with tin-leaf and enclosed with airtight polyethylene bag in the same manner as above mentioned.
Radiation with 3 me-Co⁶⁰, the poor results were obtained, but with 21 curie-Co⁶⁰ irradiated “Kamaboko” was maintained in good fresh conditions (colors, appearance, smells, pH value and acidity) for 7 day incubation at 25±0.5°C and after storage for 12 days at room temperature.
When the sample “Kamaboko” was covered with tin-leaf and enclosed with airtight polyethylene bag, the preservative effects of gamma-radiation was greatly accelerated.
These results were shown in tables and figures in text mentioned belows.

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