巻号一覧
20 巻, 9 号
選択された号の論文の23件中1～23を表示しています
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岸本 昭1955 年 20 巻 9 号 p. 755-758
発行日: 1955/01/25
公開日: 2008/02/29
ジャーナル フリーThe weakening of cotton netting cords, being immersed in sea water, may be due mainly to bacterial decompositions of cellulose chains. A continuous reduction of average degree of polymerization (??) of the cellulose chains should then be expected to occur with increasing the period of immersion. In this investigation, such reduction of ?? occurring in cotton netting in cotton netting cords immersed in sea water was pursued by measuring intrinsic viscosities of cellulose nitrate om acetone and by comparing them with the tensile strengths of single yarns. It was found that the tensile strengths of single yarns began to decrease after 30 days immersion, reach one half of the initial value after 60 days and dropped to zero after 90 days; on the contrary, the average molecular weights showed slow reduction and reached no more than one half of the initial value for the peirod of 90 days. The linear relationship between the tensile strength and the reciprocal of average degree of polymerization which was often found to fit well for linear high polymers could not be obtained in the present investigation. It is considered that the tensile strength of cotton yarns may be responsible not only for the rupture of primary valence bond and the slippage of the cellulose chains with respect to each other, but also for the more macroscopic structures.抄録全体を表示PDF形式でダウンロード (294K) -
小泉 孝1955 年 20 巻 9 号 p. 759-761
発行日: 1955/01/25
公開日: 2008/02/29
ジャーナル フリーThe tensile strength, the diameter and the shrinkage of 2/4 and 3/6 netting cords made with 100D×15 Kurehalon (KP) yarns of 50cm long, were measured in the case of various twist, and the results are obtained as follow:
(1) The number of upper (N) and lower (n) twists in balance, follow the next formulae. 2/4:N=125(l-0.360n/100) 3/6:N=100(1-0.320n/100)
(2) The cord is the most strong when the twists hold the balance, and especially when n ?? 100 (Fig. 1).抄録全体を表示PDF形式でダウンロード (86K) -
網糸の吹かれ野村 正恒, 野沢 靖1955 年 20 巻 9 号 p. 762-769
発行日: 1955/01/25
公開日: 2008/02/29
ジャーナル フリーSince synthetic fiber was adopted for fishing nets, many problems have given rise due to its different properties from natural fiber. Among them there is configuration of the nets which is affected by currents more than that of natural fiber nets because threads of synthetic fiber such as Amilan or Vinylon are smaller in specific gravity.
For a preparatory study of the configuration of nets, tests have been carried out to clarify different inclinations of various threads in a current. In addition, experiments have been conducted on dyeing treatments of synthetic fiber threads for the purpose of decreasing the inclination, using dyeing materials such as coal-tar or its mixtures prepared with a commercial stone-powder, 15-, 30-, 45-percent in weight of the coal-tar base. Specification of the threads used for experi-ment is shown in Table 1.
Keeping one end of the threads, each 130 centimeters long, on the water level, the vertical distance h from level to the other end was measured under current speed v.
From Fig. 1 showing the relationship between v and h, it is noticed that the thread inclination denoted by h becomes larger as the diameter of thread d increased or coal-tar dyeing is used.
Fig. 2 shows the comparison of h of various kinds of threads within almost the same value of d, and Fig. 3 the relationship between d and h by kind of threads, when current flows at 15 centimeter per second.
From these figures, the thread inclination are obtained, in increasing order as Saran, cotton, manila- twine, Amiran, Vinylon; and in case of no dyeing, h of Vinylon is 40 to 60 percent, and Amilan 60 to 75 percent, of the inclination of cotton hc. However, in coal-tar dyeing, the difference decrease nearly to 10 percent.
Different inclinations of threads due to dyeing treatments are given in Figs. 4 and 5. By coaltar dyeing, Vinylon is most effectively decreased in the thread inclination.
-From Fig. 6 indicating the forces acting on thread in a current, next formula may be led Pθ=ω•cos θ.
Taking the resistance coefficient Cp, the resistance Pθ is expressed by Pθ=σ/2g• d•Cp•v2
Where σ is the specific gravity of water, and g the acceleration of gravity. Hence, Cp=cosθ/v2 bull;2g/σ•ω/d.
In order to decrease the inclination of thread, i.e., to increase the value of θ, it is desirable to make values of Cp as small and ω/d as large as possible.
On the base of the values of Cp for tested threads (Figs. 8, 9), it is obvious that Vinylon is the largest in the value, and Amilan the least, in case of no dyeing. Whereas, in coal-tar dyed threads, Cp of Vinylon thread decreases almost to the same as of Amilan. On the other hand, in regared with the increasing ratio of ω/d by dyeing, Amilan is the largest followed by Vinylon (Table 2). Thus, the fact that Vinylon is remarkable for decreasing Cp, and Amilan for increasing ω/d, in coal tar dyeing, has led to a conclusion that the dyeing applied to these two kinds of threads is efficient for decreasing the thread inclination by current.抄録全体を表示PDF形式でダウンロード (627K) -
松下 友成1955 年 20 巻 9 号 p. 770-773
発行日: 1955/01/25
公開日: 2008/02/29
ジャーナル フリーFrom the catch records and the examination of stomach contents of sperm whales caught in the Antarctic Ocean during 1953-54 season, it was indicated that sperm whales caught at night are less in number but fed better than those caught in the daytime. It seems, therefore, very probable that sperm whales in the Antarctic Ocean activily feed during the night, whereas in the daytime they are on the sea surface and do not move about so actively. However, an intensive research on the habits, particularly on the feeding habit, of sperm whales is necessary before any indisputable conclusion can be reached.抄録全体を表示PDF形式でダウンロード (296K) -
水温・水色・透明度よりの推定田口 喜三郎1955 年 20 巻 9 号 p. 774-779
発行日: 1955/01/25
公開日: 2008/02/29
ジャーナル フリーTo understand the movement of salmon schools which are migrating to the waters of west Aleutian Is. and Kamchatka, simple oceanographical observation including water temperature of each layers of 0, 10, 25, 50 meters, water colour, and transparency, has carried cut by 10 re-sea-ch vessels at each exploratory fishing points during middle of May to middle of August in 1954, because the movement of salmon school may be due to the movement of water masses, in which it lives.
The result is shown on Figs. 1-19, and we may, from these Figs., be able to see the things given in the following lines.
1) In the waters of southwestern Aleutian Is., the movement of water masses have two directions, westwards and northwestwards.
2) The currents run to the northwestward seems to have comparatively high speed comparing with the westward current, and flow to Caps Kozlova or gulf of Kamchatka through south offing of Kommandorskii Is. But such phenomenon happens only on surface, and the velocity in the 50m. layer appears to be rather weak than that of the westward current.
3) It seems that the water mass which moves to northwest ward exists in the cast offing of North Kurile Is.
4) Basing on the idea that the velocity of movement of isothermal line is identical to that of current, it may be infered that the velocity of northwestwards surface current is 18-24 miles per day, and that of the westwards one is 6-15 miles per day.抄録全体を表示PDF形式でダウンロード (275K) -
2機験流による海流観測からの推定田口 喜三郎, 庄司 嘉郎1955 年 20 巻 9 号 p. 780-782
発行日: 1955/01/25
公開日: 2008/02/29
ジャーナル フリーThe observation for surface current in the west Aleutian Is. and south eastern Kamchatka waters was made by the S. S. Kyoho-Maru, salmon factory ship of Nichiro Fisheries Company, during 1953 and 1954 seasons for the purpose of investigation of driftage and direction while she has been floating and also the movement of salmon school. The method used on the observation is the same to that employed in the 1953 fishing season (see Vol. 20, No. 7 of this Bulletin) The results of the present investigation are concluded as follows: -
1) The direction and velocity of surface currents in offshore waters have no small variation.
2) Velocity is found ordinarily under 1.0 mile per hour.
3) East ward current is rare in the south off west Aleutian Is. SW_, W_, NW_, and N-ward currents are dominant in the sea between longitudes 162° E and 170° E. Also SW_, W_, and N ward currents occur more frequently than those of other direction in the waters off southeastern Kamchatka.
But we are now not in a position to know sufficiently on the surface current of such sea areas, since the direction and velocity of the current are so considerably variable. More detailed knowledge on these problems will be taken after an accumulation of authentic data in future days.抄録全体を表示PDF形式でダウンロード (177K) -
平野 敏行1955 年 20 巻 9 号 p. 783-792
発行日: 1955/01/25
公開日: 2008/02/29
ジャーナル フリーSince 1949 hydrographical surveys1), 2), 3), 4) have been conducted by the Hamana Lake Branch, Shizuoka Fisheries Experimental Station, in the lake in order to find out causes of poisonous shell-fish encountered there from time to time. Using data obtained from the surveys the author has calculated the amounts of water exchange, which was caused by vertical mixing between the upper and lower parts of the lake, by the inflows from the open sea and of terrestrial water. Thereupon has been introduced the following new simultaneous equations
{A(T"a-T'a)=Q1(T1- _??_ 0)-Q2(T0- _??_ s)-M _??_ X _??_ +DA,
A (Cl"a-Cl'a)=Q1(Cl1-Cl0)-Q2 (Cl0-Cls)-M _??_ Y _??_,
B (T"b-T'b)= Q2(T2-T3)+M _??_ X _??_ +D' B,
B (Cl"b-Cl'b)= Q2(Cl2-Cls)+M _??_ Y _??_, where _??_ X _??_ =[Δ T"-Δ T'/Δσ t "-Δσ t'+Δ T'•Δσt"-Δ T"•Δσ't/(Δσ"t-Δσ't)2logΔσ"t/Δσ't],
_??_ Y _??_ =[ΔCl"-ΔCl'/Δσ"t-Δσ't+ΔCl'•Δσt"-ΔCl"•Δσt'/(Δσ"t-Δσ't)2logΔσ"t/Δσt'],
A, B=volumes of water in the upper and lower parts of lake,
Ta, Cla=mean values of temperature and chlorinity of the upper part,
Tb, Clb= _??_ _??_ _??_ of the lower part,
Q1, Q2=volumes of terrestrial water and open sea water flowing in during a certain period,
T1, Cl 1=mean values of temperature and chlorinity of terrestrial water,
T2, Cl2= _??_ _??_ _??_ of open sea water,
T0, Cl0=temperature and chlorinity of the upper layer in the upper part,
T3, Cl3= _??_ _??_ _??_ in the lower part,
DA=differential amount of heat exchange between the surrounding areas and the upper part,
D' B= _??_ _??_ _??_ and the lower part,
T=T"+T'/2, Δ T=Ta-Tb, Δσt=σtb-σta(represents stability between the upper and lower parts),
M=m(t"-t'), c=m/σtb-σta,
c is volume of exchanged water by vertical mixing between the upper and lower parts at unit time, and notations " and ' represent the values at time t" and t' respectively.抄録全体を表示PDF形式でダウンロード (619K) -
Yoshihiro MATIDA1955 年 20 巻 9 号 p. 793-796
発行日: 1955/01/25
公開日: 2008/02/29
ジャーナル フリーIn order to study the cycle of phosphorus in Tokyo Bay, the distribution and seasonal variation in phosphorus in various forms have been studied, and some qualitative inferences on the cycle of phosphorus have been investigated.抄録全体を表示PDF形式でダウンロード (261K) -
フイッシュペーストの製造 (1)竹井 俊郎, 川田 寛, 日野 篤夫, 高橋 喬1955 年 20 巻 9 号 p. 797-800
発行日: 1955/01/25
公開日: 2008/02/29
ジャーナル フリーThe Present investigation was undertaken to find out how to utilize the fish body, by treatment of self-digestion. Fish body was loosed and dissolved in treatment of self-digestion at 50°C., and was separated into four parts: bone, oil, indigestible-meat, and N-contained liquid by centrifugal separating process.
In this series, studies were made on the utilization of indigestible meat among the four parts for fish paste. The fundamental conditions of production of the fish paste were found by the writers.抄録全体を表示PDF形式でダウンロード (255K) -
フイッシュぺーストの製造 (2)川田 寛, 高橋 喬1955 年 20 巻 9 号 p. 801-803
発行日: 1955/01/25
公開日: 2008/02/29
ジャーナル フリー前報1)においては魚体を自己消化し骨,魚繊維,魚油,含窒素液の4成分に分ち,このうち魚繊維をフイッシュペーストとして利用せんとし,その製造基礎条件を定めた。その後フイッシュペーストの栄養価値を強化するため,カルシュウム及びビタミンB2の添加を試みた。即ち,炭酸カルシュウム及びビタミンB2源としてEremothecium ashbyiiの培養物を加えてみたので,その結果を報告する。抄録全体を表示PDF形式でダウンロード (173K) -
白身魚類・イカ・タコ・エビの腐敗清水 亘, 日引 重幸, 長崎 亀1955 年 20 巻 9 号 p. 804-807
発行日: 1955/01/25
公開日: 2008/02/29
ジャーナル フリーIn the course of the putrefaction of the white-muscle fishes, squids, octopcda and shrimp, we found that the histamine and acetylcholine were scarcely developed in their extractives. It will be, therefore, almost impossible to regard it as only source of the poisoning by those substanc-es in the octopoda and shrimps. And the rare poisoning by the spoiled white muscle fishes and squids may be partly due to the absence of said substances.
The trimethylamine was found to be produced in large amount in these courses. But it is too hard to put them upon the cause of the poisoning by those muscles. The large amounts of the volatile base formed in the spoiling progress of the mollusca and shrimp are presumed partly to be composed of trimethylamine and, partly be derived from the amino nitrogen containing in large amount in their muscles.抄録全体を表示PDF形式でダウンロード (261K) -
ヒスタミン生成に及ぼす2, 3物質の影響について清水 亘, 日引 重幸1955 年 20 巻 9 号 p. 808-810
発行日: 1955/01/25
公開日: 2008/02/29
ジャーナル フリーPreviously we have presumed that the non-toxicity of spoiled muscle of horse-mackerel, sharks and squids in spite of their easy spoiling, may be due to the discovery at an early stage of putrefaction because of containing in them a large amount of trimethylamine oxide, urea and free monoamino acids which are readily decomposed themselves into the corresponding volatile base substances. Moreover, in the present experiments, these substances were proved to retard decomposing of histidine into histamine.
It may be concluded therefore that such fishes as the instances above mentioned containing a large amount of these substances in their muscle are much less toxic at their spoiling state.抄録全体を表示PDF形式でダウンロード (150K) -
鮮度の影響志水 寛, 池内 常郎, 清水 亘1955 年 20 巻 9 号 p. 811-813
発行日: 1955/01/25
公開日: 2008/02/29
ジャーナル フリーIt is said that the lizard fish muscle being able to make a strong jelly while it keeps fresh, may be decreased in jelly-forming ability at a great rate after losing freshness. It is also accepted as true that the shark muscle seems, on the contrary, to be rather increased in this ability with decrease of its freshness. We have studied on the reasons for these influences.
In the present experiments, these fishes were both found to be decreased in jelly-forming ability with fall of the freshness, and be recovered in its ability with the higher staleness. One of the rcasons for the decrease of this ability in the early stage of storage, seems to be due to the denaturation of the protein in these muscles, and its recovery in the later stage to be ascribed to the increase of alkalinity accompanying the rising of the pH value.
In the case of the lizard fish, its recovery stage of the jelly-forming ability is quite out of question, because in this stage the muscle will be so much putrefied that it is impossible to make the food products. It should be said therefore that the jelly-forming ability of the lizard fish is easily lost in the course of storage. And the rate of its loss was found to be very large.
In the shark muscle whose jelly-forming ability is recovered with its intense alkalinity in the early stage, it may be said that the muscle shows sometimes the strong jelly-forming ability with decreasing of the freshness.抄録全体を表示PDF形式でダウンロード (206K) -
油の混入による足の変化池内 常郎, 清水 亘1955 年 20 巻 9 号 p. 814-815
発行日: 1955/01/25
公開日: 2008/02/29
ジャーナル フリーFor the purpose of improving the nutritive value of “Kamnaboko”, a fish jelley like product, and the flavour of fish sausage, we have attempted to blend oil or fat into these products in process of manufacturing. However, as oil and fat has been believed to decrease the jelly-strength of these products, we have investigated to what extent it may be affected by the addition of oil.
Even a small quantity such as 2% of oil, it proved to reduce the jelly strength to some extent, but with more quantity to 15% of oil its strength remained constant or rather showed a tendency to increase. When oil was added more over 15%, the physical properties of the paste were spoiled and the jelly structure of the products was demolished in a marked degree.抄録全体を表示PDF形式でダウンロード (134K) -
加熱の際の煉製品中心部温度の上昇様式について天野 慶之, 内山 均, 福田 正彦, 河端 俊治, 高瀬 明1955 年 20 巻 9 号 p. 816-829
発行日: 1955/01/25
公開日: 2008/02/29
ジャーナル フリーProblem of cooking temperature for fish-cakes (Kamaboko and related products) with reference to preservation and sanitation has proved an important subject for fish-cake industry in this country. Because insufficient cooking tends to cause spoilage of the product and occasionally result intoxication. In spite of the significance of the problem, there have been very few information about heat penetration of fish-cakes. For these reasons, the heat penetration has been measured with representative kinds of fish-cakes at commercial plants in several districts. The instrument used for the measurement is a copper-constantan thermocouple equipped with a mili-voltmeter; varieties of fish-cakes were either steamed, boiled, fried or roasted, during which process the heat penetration was determined.
The results are summarized as follows;
1) In general, high temperature at the core of fish-cake are more often observed in fried or roasted products than in steamed or boiled forms, regardless their sizes, kinds of raw fish, meat and sub-materials added.
2) Addition of starch into fish-cake seems to give an effect on the penetration of heat. As mixing of starch in fish paste usually reduces the ascendence of temperature. Perhaps more heat may be necessary to make β-type starch convert into α-type starch or dextrin. For this reason, cooking temperatare for fish-cake containing starch more than 10 per cent of its own weight must be controlled to keep higher than that for the product with no starch. As will be seen from Table I, an average cooking temperature suitable for starched cakes lies near 85°. C, while that for the products without starch about 80°C.
3) In a larger type of fish-cake called “Ooita Kamaboko”, the temperature at the core is not so easily increased as that of smaller sized ones. As these products are more frequently used for ceremonial occasions than for home consumption, it should be advised to fish-cake makers to give higher cooking temperature for these large sized commodities so as to prevent outbreak of group intoxication. Among many varieties of the products, “Hampen” is most often processed inadequately from sanitary point of view.抄録全体を表示PDF形式でダウンロード (1148K) -
煉製品に添加される澱粉の加熱による糊化について内山 均, 天野 慶之1955 年 20 巻 9 号 p. 830-834
発行日: 1955/01/25
公開日: 2008/02/29
ジャーナル フリーIn the commercial fish cake production, potato and wheat starch frequently used to give more elasticity to the products, especially when the raw meat of fish are not capable of forming sufficient jelly-strength. Although why the jelly-strength of “Kamaboko” can be assisted by mixing starch has not yet proved, suitable gelatinization of starch granules is supposed to be aprobable factor to attain elasticity of the finished products. Because raw starch granules alone will be no use to make up physical nature peculiar to fish-cake.
Besides this, it has already been found that starch in the natural state is not only resistant to digestion when given to some test animals, but also difficult to convert into a lower moleocular compound in the presence of diastase preparation extracted from fungi (Aspergillus oryzae). Among the varieties of starch, potato starch is less digestible than that of rice, wheat or corn. Therefore the gelatinization of starch, especially that of potato starch is a significant problem from the point of view of both jelly-strength and digestibility of the products.
In the present experiment, sections of various fish-cakes, each about 15 microns thick, measuring its temperature before fixing in Carbowax, were examined under microscope or petrographic microscope to ascertain the presence of ungelatinized starch granules. As will be seen in Figs 1 and II, they could not be detected in one sample of “Hampen”, when temperature at its core reached 69-70°C, while in another, there remained abundant ungelatinized particles of starch with a maximum temperature being kept at 60.5°C. In some cases of “Kameboko” tested, there were found a few ungelatinized particles among fully gelatinized ones, inspite that cooking temperature for them was considered well enough.
Although the reasonable explanation for the remaining of these exceptional starch particles can not be approached, yet some extraordinary character of the particle itself and the amount of water locally surrounding it may be assumed as associated factors in this phenomenon.
It has also been noticed that starch added to a fish meat with less jelly-strength is liable to be gelatinize more than the same starch added to a meat having more jelly-strength. Studies concerning these subjects must be undertaken in future.抄録全体を表示PDF形式でダウンロード (1330K) -
汚染及び中毒原因細菌の加熱致死条件について河端 俊治, 高瀬 明, 天野 慶之1955 年 20 巻 9 号 p. 835-845
発行日: 1955/01/25
公開日: 2008/02/29
ジャーナル フリー1. Bacteriological examination on some kinds of fish-cake from several factories in Tokyo has disclosed that they were highly contaminated with various kinds of microorganisms and not commendable from the view point of food sanitation.
2. When the heat resistance of several enteric pathogens and some additional enteric bacteria in phosphate buffer solutions as well as in raw material of fish-cakes were tested, these bacteria were found much more stable against heating in fish-cakes than in phosphate buffer solution.
3. On the basis of Ball's theory, temperature requirement for processing the fish-cake products was calculated.
4. “HAMPEN” is usually free from Coli group bacteria, while Enterococcus are likely to survive in it. In some cases greater numbers of bacteria were recovered from this type of fish-cakes. Such insufficient heat processing might probably be attributable to a fact that fish-cakes are often manufactured over the production capacity of factories under sanitary control.
5. In case of small sized “ODAWARA KAMABOKO”, almost all the harmful bacteria might be killed when the temperature reached over 72°C, at the core of the products, while below 67°C some of both Coli group bacteria and Enterococcus added in the raw material survived. As for the products of the same factory, some were sufficiently, while other apparently not pasteurized, suggesting how inconstant the empirical and sensory heat processing is.
It seems rather difficult for the medium and large-sized “ODAWARA KAMABOKO” to attain an adequately high temperature at the core. In consequence the bacteria involved were liable to survive.
6. “AGEMONO”, fried fish-cake, were generally well pasteurized, where as such products containing different materials in them as “EBIMAKI” (rolled shrimp) occasionally disturbed heat conductivity, and were often found not suitable for pasteurization.
7. Many important problems concerning the heat conductivity in such fish-cakes in processing course h v been remained unsolved. The processing temperature of fish-cakes at 73°C. as recommended by the Ministry of Public Welfare is, however, likely to be adequate considering the experimental results mentioned above.抄録全体を表示PDF形式でダウンロード (713K) -
煉製品摺身の製造工程中に於ける細菌汚染とその防止効果高瀬 明, 河端 俊治, 天野 慶之1955 年 20 巻 9 号 p. 846-849
発行日: 1955/01/25
公開日: 2008/02/29
ジャーナル フリーAs shown in the previous paper (III), ground materials for some fish-cakes were found highly contaminated with various kind of microorganisms. At the same time, heat processing of these products proved insufficient. Among these products, HAMPEN seems to be the one, for which the heat processing was especially insufficient. The present study has been carried out in order to find out possible sources and chances of contamination of HAMPEN and away how to prevent it from the bacterial pollution during its manufacturing process in the light of food sanitation. The results obtained revealed that a large part of contamination of the ground raw material of HAMPEN occurred in handling of raw fish and in the grinding process in mortar. Such a high pollution could be mainly attributable to the raw material itself which had already been polluted before storing, as well as the careless treatment in some processes of manufacturing. Use of “quaterneries” as a germicide seems to be promissing for preventing the products from the bacterial contamination during the manufacturing process.抄録全体を表示PDF形式でダウンロード (348K) -
塩基性物質について山西 貞, 松坂 任子1955 年 20 巻 9 号 p. 850-852
発行日: 1955/01/25
公開日: 2008/02/29
ジャーナル フリーThe characteristic odour of boiled cuttle fish was studied.
It was found that the odorous principle of boiled cuttle fish could be distilled out with steam, and that the characterisic odour of the distillate could be removed by adding hydrochloric acid or mercuric chloride to it.
The odorous substance was found to contain sulfur, and its hydrochloride, when converted into picrate, was found to be decomposed into piperidine, trimethyl amine, and ammonia.
The odorous substance can be assumed to be a sulfur containing amine with piperidine nucleus which is easily decomposed when heated with acid or weak alkali.抄録全体を表示PDF形式でダウンロード (202K) -
魚の固体による肉のビタミンA含量の差異平尾 秀一, 山田 充阿弥, 菊地 嶺1955 年 20 巻 9 号 p. 853-859
発行日: 1955/01/25
公開日: 2008/02/29
ジャーナル フリーAmong the same species of fish used for the study, the vitamin A content in the meat has shown fluctuation up to a maximum about 1.3 to 2.9 times as much as a minimum according to individuals, even when there were little or no difference in biological attributes of the samples such as size, age, sex, fishing locality and season (Table 1).
However, the difference in these attributes seldom affected this range of fluctuation in the vitamin A content of meat so far as the same species was concerned. Whereas, the vitamin A in the liver of the same species fluctuated to considerable extents depending on individuals (Tables 2, 3, 4, 5, 6).
Regarding relationship of the contents of oil and vitamin A in meat an observed tendency is that higher the oil content, the greater is the gain of vitamin A (Table 4).
Among number of individuals of the same species, the relationship between the oil content of meat (F%) and the vitamin A concentration (I.U./g of the oil) may be represented as in Fig. 1, using the same equation as reported in a previous paper (Jap. Soc. Sci. Fish. Vol. 19, No. 10, 1954) which is:
logA=b-alogF
here a and b are constant but vary depending on species.抄録全体を表示PDF形式でダウンロード (644K) -
1955 年 20 巻 9 号 p. e1a
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 (97K) -
1955 年 20 巻 9 号 p. e1b
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 (97K) -
1955 年 20 巻 9 号 p. e1c
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 (97K)
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