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Volume 20, Issue 5
Displaying 1-15 of 15 articles from this issue
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Chikamasa HAMURO1954 Volume 20 Issue 5 Pages 353-358
Published: September 25, 1954
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSBoth the records of the height of net-entrance and the direction of ground rope against its moving course were treated with reference to the fishing reports and the following two informations were given:
(1) The net thrown overboard goes down to the bottom, 51-61m deep, in 3-3.5min. (Table 1 and 5)
(2) Reduction of the wing-spread of net is more remarkable in parellel towing of 2-6.5min than in approaching each other of 8.5-13min. (Table 3, 4 and Fig 6)View full abstractDownload PDF (278K) -
Relation between the Strength of Synthetic Netting Cords and the Temperature, and Comparison of Power of Various Kind of Cords Changing when Immersed in the SeaYoshinori SHIMOZAKI1954 Volume 20 Issue 5 Pages 359-367
Published: September 25, 1954
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSA series of field experiments has been carried out in order to clarify how the strength of netting cords changes while immersed either continously or intermittently in the sea for a long time.
Materials of the cords tested in the study include four kind of synthetic cords and three sorts of natural cords, the specifications of which are shown in Table 1. One of the synthetic cords, Amilan, is constructed with fibres made from carbolic acid and has the same chemical construction as Nylon; Cremona and kaneviyan, both Polyvinyl synthetic cords, the fibre of which is made from carbide; Saran consists of Vinyle chloride synthetic fibre.
The test materials were classified into A1, A2, B1 and B2, according to the ways as explained in foot notes of Figs. 2 and 3 and in the following.
Dying of the natural netting cords was conducted more carefully than usual, treating five times with 4% cutch solution and fixing twice with 1% K2Cr2O7 solution.
One half of each kind of the natural cords thus treated was regarded as A group together with a part of non-dyed synthetic cords, and the test of the natural and synthetic cords (B guoup) was dyed wtth coal tar.
An installation employed for immersing the sample cords is illustrated in Fig. 1 (a, b). Breaking strength and elasticity of the cords were tested every 30 or 45 days, the results of which are as follows.
(1) Relation of the breaking strength or elaslticity with the experimental preiod and the temperature at the time of testing has been obtained as in Figs. 2 and 3.
(2) It has been confirmed in another laboratory experiment of synthetic cords that the breaking strength of the cords is reduced, but their elasticity increases, in proportion to the temperature of the cords when they are tested. The relation between breaking strength S or elasticity E and temperature θ may be expressed by the following experical formulace.
S=a+bθ E=a'+b'θ
(3) The breaking strength and elasticity are reduced as time elasps, even when these synthetic cords are stored as they stand. It seems, however, that the relations as shown in paragraph 2 hold still good, and that although each value of a, b, a' and b' decreases little by little under the same condition during two to three years of storage, there has hardly occurred any change in the value of b/a and of b'/a'.
(4) When the breaking strength at θ°C of the cord which has been left in a room for t days is written as Sθt, and the breaking strength of the cord at θ°C and t=0 as Sθo, they can be shown by the following formulae; because bo/ao=b/a=m, where m is constant.
Sθt=a(1+mθ)
Hcnce, the change of the breaking strength is
Sθt/Sθo=a/ao=ƒ(t)/ao
In the same way as above, the elasticity at θ°C after t days and at θ°C, t=0 can be written as following.
Eθt=a'(1+nθ) Eθo=a'o(1+nθ)
Therefore, the change in the elasticity is
Eθt/Eθo=a'/a'o=4( ?? )/a'oView full abstractDownload PDF (601K) -
Shumpei KOJIMA1954 Volume 20 Issue 5 Pages 368-371
Published: September 25, 1954
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSDuring the perriod of 1923 to 1930 current bottle experiments were conducted every summer at several stations in the sea extending from 10 to 60 miles off Hamada, Shimane Prefecture as illu-strated in Fig. 1. It is obvious from Table 1 that the bottles liberated at Stations 4 and 5 in the sea more than 30 miles offshore tended to be transported by the ocean current to the northern regions. On the other hand, those which were released in the sea within 30 miles offshore were recovered on the coasts of either south or north of the Noto Peninsula, Ishikawa Prefecture, at different rates depending on the year. The fact may be interpreted to reveal that the course of the coastl current flowing northward closely along the shore devaited from year to year and possibly affected the migration of the littoral fish such as sardine, Sardinia melanosticta, and mackerel Scomber japonicus.
As far as data of the recovery indicates, the coastal current would often turn northeast at Hino-misaki and pass either along the outer periphery of the Oki Islands or through the straits between these islands. In the former case, fishing of large sized (oba) sardine comes into season later than usual with a fewer catch up to the end of the season. However, the same current movement in those years favored more than in other years the mackerel fishing operated by purse seines around and north of the Oki Islands. Beach seines and set nets in coastal waters had also greater catch than they did in the average season. However, angling and long line fisheries had fewer catch of mac-kerel probably because of greater supply of natural food for the fish. When the current passed through the Oki Straits, the line fisheries outnumbered the seiners in catch of the mackerel.View full abstractDownload PDF (250K) -
Shumpei KOJIMA1954 Volume 20 Issue 5 Pages 372-374
Published: September 25, 1954
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSWhen the season of drift netting for the large sized (oba) sardine, Sardinia melanostica off Shimane Prefecture comes as late as the end of March in stead of January as it usually does, the fishing in this part of the Sea of Japan would turn out very slack. The fishing situation seems to depend mostly on whether the sardine would approach inshore in the early part of the season.
The present study has been made in regard to the relationship between the fluctuations in the ocean curients and in the sardine catch off the prefecture. The number of drift bottles which was liberated off the eas ?? ern coast of Korea in the successive winter from 1926 to 1934 and recovered on the northwestern coast of Japan has been assumed to represent the index of fluctuation in the ocean current flowing southward along the peninsula to reach that region of this country. The results may be summarized as follows:
1. The rate of drift bottles recovered on the coast of Shimane Prefecture after their being released off Kogendo in November seems to be in corrclation with the amount of large sized sardine landed at Emoto during the fishing season from February to April of the following year (Table 1). Correlation coefficient may be expressed as r=+0.67 at the 5% significant level.
2. In the years when the warm current prevailed along the coast, the recovery index of the drift bottles was found decreased just as the catch was scarce off the coast of Shimane Prefecture and other regions south of the Noto Peninsula, Ishikawa Prefecture. On the other hand, when the cold current developed with the greater index of the bottle recovery, the fishing prospered in the sea off these regions but dwindled in the northern prefectures (Table 2).
3. It may be concluded that when the warm current flowing northward prevails along the Japanese coa ?? t of the Sea of Japan, the sardine do not likely approach toward the shore.View full abstractDownload PDF (204K) -
Surface Temperature, Chlorinity, and the Sardine FisheryShumpei KOJIMA1954 Volume 20 Issue 5 Pages 375-379
Published: September 25, 1954
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSAn attemp has been made at throwing light on the relationship between the sardine fishing off Shimane Prefecture and hydrographical conditions such as surface temperature and chlorinity of water in this region of the Sea of Japan on the basis of data available for the period of 1949 to 1953. The following has become evident through the study.
1. Commercial fishing for large sized (oba) sardine, Sardinia melanosticta, in the western part of the Japan Sea starts in waters around the 100-meter bottom contour when surface temperature ranges from 17° to 18°C. and chlorinity from 18.8 to 19.0‰. The operation would come off season at the same temperature range with chlorinity increasing more than 19.2‰. The minimum temperature during the season is about 9°C.
2. These particular ranges of water temperature and chlorinity are supposed to contribute as a compound factor in duration of the fishing season as well as formation of the fishing grounds in the area.
3. Schools of the sardine generally take three different courses when approaching to the shore, as illustrated in Fig. 1. The earliest comes in along the northernmost access, while the later schools take the southern approaches.
4. As water temperature in the season lowers and tends to expand the fishing ground southerly much faster than the northward transport of high chlorinity water, one group of the fish goes down south, while the other swimming up north, with the sea between Takashima and Mish ?? m ?? as a boundary for the movement in both directions. The movement continues until the water temperature reaches a minimum of the range.
5. The fishing situation for sardine in the area off Shimane Prefecture would be likely affected by the development of low chlorinity water which occurs from year to year in the sea around the Oki Islands during the winter.View full abstractDownload PDF (265K) -
Potential Productivity.Hideo IWASAKI, Chikayoshi MATSUDAIRA1954 Volume 20 Issue 5 Pages 380-385
Published: September 25, 1954
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSIn a previous paper, the authors reported that the inlet water interchanged remarkably with water of Sendai Bay by tidal currents, and that the nutrient salts consumed in laver production during the culture season were probably supplied by nutrient rich water of Oyashio which had flowed into Sendai Bay. It secms reasonable to consider that the distribution of water mass for the period from autumn to early spring in Sendai Bay and the water volume inflowing into the inlet were important factors limitting the production of lavers in this inlet. In this paper, we dealt with the water volume flowing into the inlet by tidal currents and tried to analyse the effect of environmental factors upon the nitrogen and phosphorus contents of laver, and discussed on potential and actual productions of laver in the inlet. The result were summarized as follows;
1. Inflowing water from Sendai Bay was 500 million cubic meters in a flood tide in July. In annual means, it was 293 million cubic meters in a flood tide. This volume corresponds to about 90 per cent of mean water volume of the inlet.
2. It is worth to mention that the nitrogen contents of lavers increased in proportion to the water velocity.
3. In every month except December, the nitrogen contents of lavers were found to be proportional to the volume of inflowing water.
4. A rough estimation showed that about 10.9 per cent of inorganic nitrogen and about 2.1 per cent of the phosphorus supplied from Sendai Bay were utilized by lavers.
5. It was considered that the water volume washing the laver would be an important factor which controls the growth of laver because the nutrient salts were very poor in the inlet water.View full abstractDownload PDF (379K) -
Morisaburo TAUTI, Iwao MATSUMOTO1954 Volume 20 Issue 5 Pages 386-387
Published: September 25, 1954
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSThe effect of the propagation of sea-cucumber (Stichopus japonicus Selenka) that was transplanted in the sea around Iejima Island in Hyogo Prefecture was remarked in the district of Ibo-gun in the way of the 27 times capture of adults as the planted youngs.View full abstractDownload PDF (102K) -
Comparison of Putrefaction for Round, Fillet, Minced and Denatured FishesWataru SIMIDU, Sigeyuki HIBIKI1954 Volume 20 Issue 5 Pages 388-391
Published: September 25, 1954
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSIn the previous paper, we have reported that the round fish was slower in putrefaction than the minced muscle. It was also confirmed in the present experiments on the round fish and fillet. But in fish of small size, there has been scarcely found of differences in the process of putrefaction between them.
Of course, the rate of putrefaction in these bodies will be attributed to the tenderness of muscle in accompany with their small size.
The difference of the putrefaction between the minced muscle and the same muscle cooked at comparatively low temperature (denatured) was scarcely found. It seems, therefore, that the tenderness in the minced muscle has no relation to the rate of putrefaction.View full abstractDownload PDF (212K) -
Consideration on Difference in Putrefaction for Various Kinds of Fish (1)Wataru SIMIDU, Sigeyuki HIBIKI1954 Volume 20 Issue 5 Pages 392-395
Published: September 25, 1954
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSThe extractive juices in both fishes, the yellow-tail and the mackerel were found to be no difference practically in the process of the putrefaction. And yet it was found no anything like antispoiling substances in the extractives of the yellow-tail. It is most probable, therefore, that the more easiness of spoiling and greater poisonous nature of the mackerel than those of yellow-tail seem to be not due to the difference between their extractives, but due to the physical properties of the muscles. The fact that the minced muscles of these fishes are putrefied in like manner as shown in the previous paper, indicates also that the muscles are placed in the same state as the extractive juices by means of making mincemeat of the muscles.
However, if the composition of extractives in various fishes very differ from the other in amount, it is certain that the process of putrefaction should be unlike, as shown in the putrefaction of the fishes such as the saurel and the crab.View full abstractDownload PDF (243K) -
Fatty Acids Composition of the Pacific Beaked Whale (Berardius bairdii) Oil (Part 4). On the Liver LipidMasamichi SAIKI1954 Volume 20 Issue 5 Pages 396-400
Published: September 25, 1954
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSThe liver lipid of the pacific beaked whale, which is taken from raw liver by extraction with hot alcohol, acetone and ether, contains 42.5% acetone insoluble matter, and has 15.46% unsaponifiable matter. This shows the presence of the remarkable amount of compound lipids in this lipid. The mixed fatty acids of this lipid are composed of 33.2% saturated acids (stearic 14.0%, palmitic 17.9%, and also myristic 1.3%) and 66.8% unsaturated acids (C14 1.2%, C16 7.4%, C18 30.1%, and C20 and above 28.1%). The unsaturated fatty acids of C18 and C20 were separated by lithium-salt acetone method into the monoethenoid and polyethenoid acids. It was found that the C18 unsaturated acids were composed of 16.49% polyethenoid (I. V. 189.3) and 83.51% monoethenoid acids. On the other hand, C20 acids contained 66.37% polyethenoid acids (I. V, 287.4). The composition of fatty acids is summarized in table 6. Probably, this may be the first detailed datum on the whale liver lipid.
This liver lipid showed the considerably different fatty acid composition from the oils of headjaw, blubber and viscera of the same specimen as shown in table 7. The dominant presence of the higher saturated acids and the higer unsaturation of C20, C22 fatty acids were recognized as remarkable charactor of this liver lipid. Moreover, the liver lipid of this whale differs considerably from the other whale oils and the common fish oils in their fatty acid composition, and rather resembles to liver fats of herbivorous land animals.View full abstractDownload PDF (302K) -
Molecular Distillation of the Pacific Beaked Whale (Berardius bairdii) Liver Oil.Masamichi SAIKI1954 Volume 20 Issue 5 Pages 401-405
Published: September 25, 1954
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSNo report has ever been published on the vitamin A potency of the pacific beaked whale liver oil. We determined vitamin A potency of this oil as shown in table 1. This liver oil showed remarkably high ratio 300/328 of whole oil and low Oser's factor showing the presence of remarkable amount of kitol (Table 1). Then this oil was distillated under the condition of molecular distillation. The total amount of recovered vitamin A in distillate was remarkably higher than that of the original oil (Table 2 ?? 3).View full abstractDownload PDF (263K) -
Chemical Constituents of the Style of Mactra Sulcataria REEVE (Part 1)Yoshiro HASHIMOTO, Tokuji SATO, Kenichi MIYAMOTO1954 Volume 20 Issue 5 Pages 406-410
Published: September 25, 1954
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSThe crystalline style of bivalves and some gastropods has been studied by many authors, but the chemical nature of it remained obscure up to the present.
In 1889, BARROIS demonstrated for the first time that the style of Cardium is composed of 87% water, 12% organic matter and 1% ash and yields reducing substance on hydrolysis with mineral acids. He suggested also that the organic matter resembles to globulin in solubility, but may be a mucin in its nature.This has been the sole quantitative datum and quoted even to the style of the other species by several authors. Later, the organic matter has been considered to be largely composed of protein and the presence of a globulin1), a mucin2) and others2), 3) has been reported.
BERKELEY assumed the presence of mucoitin-or chondroitin sulfate in the style, confirming the presence of glucuronic acid by furfural formation and hexosamine by ELSON-MORGAN reaction. However, his conclusion contains some contradictions.
This paper deals with the general nature of the style and with the examination of component sugars of the style mucin by paper partition chromatography.View full abstractDownload PDF (278K) -
On the Protein in Shark SkinToyo-o TAKAHASHI, Wakichi YOKOYAMA1954 Volume 20 Issue 5 Pages 411-420
Published: September 25, 1954
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSThe Protein composition of skin which gives an essential knowledge for manufacturing leather or gelatin was studied with the shark skin, an important raw material of marine leather and fish gelatin. The results obtained can be summarized as follows;
(1) The content of globulin-alubumin fraction in the skin of great blue shark(Prionace Glaucus) was somewhat higher than in cattle hide (Cf. Table 1). The mucoid content in the shark was 5-6 times as larg as that in cattle hide (Cf. Tablc 2).
(2) The content of elastin in shark skin was higher than in cattle hide. The elastin content in the dorsal skin of great blue shark was smaller than in the ventral skin. The amount of elastin contained in the dorsal and ventral skins of blue shark (Isuropsis Glauca) was the same as in the ventral skins of great blue shark (Cf. Table 2 and 3).
(3) It has been found that collagen contained in shark skin is only about 13% in contrast with that of cattle hide which was reported to be nearly 30% of the green hide. For this reason, shark skin is not supposed very suitable as a material for manufacturing gelatin.
(4) The amino acid composition of collagen could not be found different between great blue shark and terrestial animal hide when tested after Van Slyke's method (C1. Table 6). It seems that the two-dimensional chromatography of hydrolyzate of shark skin-collagen presented the pattern resemble to that of cattle hide-gelatin (Cf. Figure 3).View full abstractDownload PDF (655K) -
The Tryptic Digestion of the Collagen in Fish SkinToyo-o TAKAHASHI, Makoto TAKEI1954 Volume 20 Issue 5 Pages 421-430
Published: September 25, 1954
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSThe triptic digestion of the collagen in fish skin was studied with the intention of obtaining some information for the bating of fish skin. The results obtained are as follows:
(1) It was found that fish skin-collagen was digested by trypsin less easily than collagen which had bee subjected to hydrothermal shrinkage; and the collagen having lower Ts was digested somewhat more easily than that having higher Ts.
(2) The collagens were digested by trypsin at a certain temperature and above. This temperature was lower for the collagen having lower shrinkage temperature (Ts) than for that with higher Ts.
(3) The tryptic digestibility of collagen at lower temperature (20-25°C) was increased by the pretreatment with hot water, temperature of which was controlled not to cause heat-shrinkage. The increase of digestibility was remarkable for the collagen in fish skin.
(4) The collagen which had been shrunk in hot water or in urca solution was easily digested by trypsin. Horny fibre, however, was hardly digested even after it was subjected to a treatment so as to lower Ts from 60°C to 50°C.
From these results it may be said that when Ts of the skin is low, the temperature of the bating bath should be held lower.View full abstractDownload PDF (717K) -
Shuichi HIRAO, Juami YAMADA, Ryo KIKUCHI1954 Volume 20 Issue 5 Pages 431-434
Published: September 25, 1954
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSIt is very often obscrved that the hatching rate of the eggs of cultured rainbow trout differs considerably depending on the individuals of parent fish even when they are cultured in the same pond.
Supposing the poor hatching is ascribable to the lack of some nourishing elements, the authors have compared analytically the eggs of various hatching rates.
The Tochigi Prefectural Trout Hatchery offerd numbers of sample on the eyed stage with the data of various hatching rates. (Table 1.)
The results obtained are as follows;
1. The contents of moisture, total nitrogen, crude fat, crude ash, calcium and phosphorus do not differ markedly among the samples. It is noticeable that the content of iron is scarce in the eggs of low hatching rate. (Table 2.)
2. A kind of carotenoid was obtained from the egg. From its absorption maxima and chroma ?? ographic behavior this carotenoid can be identified with violaxanthin. (Table 3, Fig. 2)
3. Astacene, violaxanthin, vitamin A and carotene (uncertain) were obtained from each sa-mple. The difference of contents in astacene, vitamin A and carotene do not seem to have a relation to the hatching rate. (Table 4.) The content of violaxanthin decreases in order of lower hatching rates, the fact reveals that this carotenoid may be an important element on the hatching of the eggs of cultured rainbow trout.View full abstractDownload PDF (234K)
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