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Volume 21, Issue 6
Displaying 1-18 of 18 articles from this issue
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Hideaki MIYOMOTO, Masatsune NOMURA, Eiji SHIOTA, Yasushi NOZAWA1955 Volume 21 Issue 6 Pages 369-377
Published: October 25, 1955
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSIntroduction: A general practice with the operation of otoshi ami, the most prevalent type of trap nets in this country, is to provide two units of the net, each one serving under water from 10 to 60 days after the other (Fig. 2). The procedure will be repeated all through the season so that the net fabrics may be protected from deterioration. However, a close observation would reveal that the strength of thread woven into the fishing net gradually declines with the lapse of time until reaching beyond a minimum of utility when the life of the net comes to an end. In this regard it should be reminded here that in case of synthetic fiber nets having gained prevalence, the threads presumably have not to be so strong as natural fiber threads, as the former is more durable than the latter. For that reason it is important for designing and operating a net to know the minimum strength of various net materials including both natural and synthetic fibers.
The present attempt is to study the process through which net fabrics wear out in the course of use and to determine the minimum strength of them workable for the trapping operation. The samples adopted in the experiment were naturaa fiber nets which had been used for the walls of the bag of traps at various localities.
Method: Some of preliminary information are the number of days for which the net had been submerged in the sea and the estimated remaining life of the net from which the samples were collected. After unknotting the nets, breaking strength of the threads was examined for each sample. The results are indicated in Table 2 together with the number of served days of the sample nets. Additional data such as the localities, the water temperatures, velocities of tidal current, and the maximum catch at a haul in each fishing are summarized in Table 1.
Discussion: Relationship between the number of serving days n of the net strength T (kg) of the thread is given in Fig. 1. From the diagram it is obvious that the decline of the thread strength is almost linear with an increase of the serving days. Therefore, if the thread strength is expressed as T0 in case n=0, Tu=T0-Kn ………………………………………………………………(1) Where K is the coefficient of decreasing breaking strength.
Values of K of the sample nets each from different fishing grounds are calculated as shown in Table 3. In case the Manila twine net treated with coal tar is continuously used for more than 40 days, the deterioration proceeds rapidly, and the value of K becomes very large.
In regard to the sample fabrics of the bags in various fishing grounds, the minimum strengths for utility have been calculated, as shown in Fig. 1, from three factors: the strength of threads obtained from the fabrics of unserviceable nets: the estimated resmaining life of the materials of serviceable nets: the lines of decreasing strength presumed to follow as in Fig. 1.View full abstractDownload PDF (616K) -
Ryuzo MARUMO1955 Volume 21 Issue 6 Pages 378-381
Published: October 25, 1955
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSThe net plankton was collected in the years 1950 to 1953 at stations on the C-line and at the Ocean Weather Station X (39°N, 153°E) east of Kinkazan. The settling volumes thus obtained showed maximum in the period from spring to summer and minimum in winter, accompanied by a secondary increase about in September and by a secondary decrease in the periodfrom October to November. The settling volume is large in two areas, one near 144°E and the other near 150°E, where the Kuroshio water masses are situated in the C-line area. As to the mean volumes in various ranges of water temperatures, a successive decrease was found in the areas of 10-15°C, 15-20°C, 2-10°C and 20-26°C.View full abstractDownload PDF (271K) -
Method of Estimation by the Vertical Haul of Plankton NetSyoiti TANAKA1955 Volume 21 Issue 6 Pages 382-389
Published: October 25, 1955
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESS1) A method to estimate the abundance of pelagic eggs is considered in reference to vertical haul of plankton net, from the stand point of sampling survey. The formulae for the estimation of the abundance of fish eggs and for the sampling variances of the estimates are shown in regard to the following two procedures of the sampling of observation points (stations and times) ; a) random sampling from all spawning grounds and spawning seasons (formulae (5) and (6)), b) random sampling from each stratum which is divided, for instance, by region and month (formulae (8) and (9)).
2) Some problems concerned in the method are briefly discussed. The random sampling of observation points essential for statistical estimation, is hardly possible in practice. Then, devising of another sampling procedure which satisfies the randomness to a certain extent and is available to be carried out on the open sea, is a pressing problem at the present. It is desirous to investigate the ecology of spawning of fish in order to obtain relevant informations, by which we could devise the procedure such as a cruising schedule.
It is necessary to estimate accurately the incubation time and the mortality rate of fish eggs, otherwise, some systematic errors may occur in the result and it can not be measured by the sampling variance.
Some studies from the physical and statistical points of view, to improve the techniques of vertical haul and the structure of plankton net and to estimate the error of vertical haul, are important.View full abstractDownload PDF (588K) -
Abundance of the Eggs of the Japanese Sardine in the Western Area off Kyusyu in 1952Syoiti TANAKA1955 Volume 21 Issue 6 Pages 390-396
Published: October 25, 1955
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSThe method proposed in the previous paper12) is applied to the data obtained from the survey of the Japanese sardine, and the total number of the eggs spawned in the western area off Kyusyu in 1952 is estimated. The spawning ground and the spawning season are divided into the strata by the regions (Fig. 1) and by the months respectively, and the estimation is performed for each stratum. In order to determine the incubation time from the water temperature at the station, AHLSTROM's formula for the Pacific pilchard is slightly modified (Fig. 2). There is not a datum available to determine the mortality rate of the eggs and the rate of filtration of plankton net, then it is assumed that there is no mortality during the egg-period and the filtered area is equal to that of the opening of the net (approximately 0.16m2).
Total number of the eggs spawned is estimated to be 49×1012 and its coefficient of the variation is about 17 percent (Table 3). However, when it is assumed that the ratio of dθ (meanduration from spawning to death or hatching) to bθ (the incubation time) is 0.7 and the rate of filtration of the net is 0.7, the number of the eggs increses to 100×1012 or double the former.
All of above computations are carried out by the approximate formulae for the sake of simplicity, and the degree of approximation is examined about the four examples (Table 4). It is recognized to be accurate enough for practical purpose.
There is a linear relation between the mean number of eggs per haul and the standard deviation of the number of eggs for each stratum. Mean coefficient of variation is approximately 1.6 (Fig.3).View full abstractDownload PDF (502K) -
Velocity of Bacterial Decomposition of the Meat of Paralithodes camtchaticusEiichi TANIKAWA, Minoru AKIBA1955 Volume 21 Issue 6 Pages 397-401
Published: October 25, 1955
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSComparing with the velocity of bacterial decomposition of the meat of Erimac ?? us isenbeckii, the authors have estimated the amounts of volatile basic nitrogen in raw crushed meat, raw meat with the crust and boiled meat of Paralithodes camischaiicus stored at 12° and 31°C.
The following results were obtained:
(1) When the amount of the volatile basic nitrogen rises above 20mg. % in Paralithodes camtschaticus meat, the meat becomes undesirable as does Erimacrus isenbeckii meat also. The authors have called this amount of V. B-N, that is 20mg. %, the limit of freshness of crab meat suitable for use as the raw material for canned food.
(2) Paralithodes eamtschaticus meat shows less value of the bacterial decomposition velocity (K×103) than Erimacrus isenbeckii, that is to say, the former is less decomposable than the latter.
(3) The values of “Q10” and “A” were about 1.6 and 7, 500 respectively for the raw meat and 1.9 and 10, 000 for the boiled meat of Paralithodes camtschaticus. Those values are larger than those of Erimacrus isenbeckii meat.View full abstractDownload PDF (246K) -
The Relation between Storing Temperature and Maximum Storing Time of Paralithodes camtschaticus Meat as Raw Material for Canned CrabEiichi TANIKAWA, Minoru AKIBA1955 Volume 21 Issue 6 Pages 402-404
Published: October 25, 1955
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSThe authors have obtained an equation showing the relation between the value of log “t ?? ”, the value of the time until which the amount of V. B-N attained 20mg. %, and the storing time “t ?? ”; log tθr=A-Bθr. This equation was appli ?? d for every sample which was treated by different operations, and the following values were obtained.
As to the raw crushed meat: log t ?? =1.55-0.018θ
As to the raw meat with the crust: log t ?? =2.02-0.03θ
As to the boiled meat: log t ?? =2.15-0.03θ
The value of a constant “b”, for Paralithodes camtschaticus is almost the same as that for Erimacrus isonbeckii. But there seems to be some difference between the values of constant, “a”.
From those data the maximum storing time for the raw material of Paralithodes camtschaticus can be learned.View full abstractDownload PDF (192K) -
The Relation between Volatile Basic Nitrogen Produced in Crab Meat during Heating and the Freshness of the MeatEiichi TANIKAWA, Minoru AKIBA, Naohiro TAKASAWA1955 Volume 21 Issue 6 Pages 405-408
Published: October 25, 1955
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESS(1) The amount of volatile basic nitrogen (V. B-N) present in crab meat of various degree of freshness was estimated when the meat is heated under various conditions. When the heating temperature (pressure) is definite below 112.7°C. (8lbs./cm2.), the relation between V. B-N and the heating time was considered to be manifested equations (5) and (6).
(2) The constants in equations (5) and (6) were determined in the heating.
(3) The relations which are manifested in equations (5) and (6) are applicable for the case when the raw crab meat is heated below 112.7°C. As for application in practical canning, further detailed experiments seem to be necessary.View full abstractDownload PDF (225K) -
The Influence of Reducing Materials in Parchment Paper upon the Meat of Canned CrabEiichi TANIKAWA, Jiro YAMASHITA1955 Volume 21 Issue 6 Pages 409-411
Published: October 25, 1955
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSThe authors have studied the influence of reducing materials in parchment paper upon the meat of canned crab, and have obtained following results.
(1) The paper having less than 0.05% of reducing materials did not give bitter taste to the canned crab meat.
(2) The color of the paper having above 0.09% of reducing meterials became to slight brown after the heating (at 110°C. for 90 minutes).
(3) From the viewpoint of the keeping good quality of canned crab meat, including the color of the extracted solution from the paper and the taste of the meat, the reducing materials in the paper should be restricted by below 0.05%.View full abstractDownload PDF (165K) -
On The Terpenes of Volatile Constituents of Ulva pertusa KTeruhisa KATAYAMA1955 Volume 21 Issue 6 Pages 412-415
Published: October 25, 1955
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESS1. After several preliminary trials, an appropriate apparatus for vacuumdistillation of neutral compounds has been devised (Fig. 3).
2. Following compounds have been found to be present in the volatile portion of Ulva purtusa; α-pinene. d-limonene, linalool, carvone and α-terpineol by using chromatostrip technique.View full abstractDownload PDF (949K) -
On the Carbonyl Compounds of Volatile Constituents of Ulva pertusa KTeruhisa KATAYAMA1955 Volume 21 Issue 6 Pages 416-419
Published: October 25, 1955
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESS1. By using chromatostrip technique, the Rf values for pure eight carbonyl compounds have been determined.
2. Rf values for 2.4-dinitrophenyl hydrazones of eight carbonyl compounds on paper chromatography have been determined. Rf values for aliphatic carbonyl compounds were above 0.5 and for aromatic below 0.5.
3. By using chromatostrip technique furfural and α-methyl furfural have been found to be pressent in the volatile portion of Ulva pertusa K.View full abstractDownload PDF (214K) -
On Volatile Constituents of Enteromorpha spTeruhisa KATAYAMA1955 Volume 21 Issue 6 Pages 420-424
Published: October 25, 1955
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESS1. In the course of investigating the volatile, neutral compounds of sea-weed, the author desired to determine terpenes, but the small amounts of oil obtainable from sea-weed made this almost imperative.
2. By using the technique of chromatostrip, the Rf values for pure thirteen terpenes have been determined. It has been shown that a mixture of pure terpens can be separated and confirmed by their Rf values. The terpenes having same Rf value have been differentiated by the colour of the spot and the pressure-boiling point curve.
3. By using chromatostrip technique, following compounds have been found to be pressent in the volatile portion of Ulva pertusa K., α-pinene, d-limonene, linalool, carvone, α-terpineol.
4. It has been found that terpene alcohols generally show the Rf values 0.5 and hydrocarbones above 0.5.View full abstractDownload PDF (318K) -
On Volatile Constituents of Sargassum spTeruhisa KATAYAMA1955 Volume 21 Issue 6 Pages 425-428
Published: October 25, 1955
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESS1. Methyl sulfide has not been found in the steam distillate of Sargassum sp.
2. Acetic, propionic, butyric, and valeric acids have been detected as free acid in the saturated sodium bicarbonate soluble fraction in the etheral extract of steam distillate.
3. From a soap fraction obtained on saponifying with dil. KOH the etheral extract free from free acid, have been isolated myristic, palmitic and an unsaturated fatty acids.
4. Furfural has been isolated from the carbonyl fractions.
5. The existence of p-cresol has been evidenced by paper chrmatography.
6. By using chromatostrip technique, α-pinene, d-limonene, terpinolene, 1:8-cineol, carvone, linalool, geraniol have been found in the neutral fraction.View full abstractDownload PDF (250K) -
Effect on Chick Growth and Egg ProductionTetuo TOMIYAMA, Yasuo YONE, Yoshitaro KATO, Jun KANDA, Takeo KOYANAGI, ...1955 Volume 21 Issue 6 Pages 429-432
Published: October 25, 1955
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSThe present paper deals with the effect of boiled extracts of Venerupis philippinarum (I), Pecten laqeatus (II), Mactra sachalinensis (III), and Anadara inflata (IV) upon chick ?? rowth, egg production, weight of anterior hypophy ?? is and testis, and length of humerus and femur.
All the boiled extracts given at a 3.6% dry basis level showed the same growth promoting effect as the fish meal at 20% level (Table 1). The difference in weight of anterior hypophysis between, the chicks fed the boiled extract of (I) or (II) and the control chicks fed only all-vegetable protein ration. was significant at 5% level (Table 2). The rate of egg production in one-year old hens showed a marked respore e to a supplementation of boiled extract of (I) at 3.6% level (Table 3). In case of 5-month old hens, extracts of (I) and (IV) at a 3.6% level were as effective as the fish meal of a 20% level to an earlier start of egg production and to raise the egg production rate (Table 4).View full abstractDownload PDF (345K) -
The Effect of the boiled Extract of Venerupis philippinarum upon Chick Growth and Increase of Egg Production during the Molting SeasonTetuo TOMIYAMA, Yasuo YONE, Yoshitaro KATO, Masao OKAMOTO, Makoto YAMA ...1955 Volume 21 Issue 6 Pages 433-436
Published: October 25, 1955
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSA study has been made of the effect of the boiled extract of Venerupis philippinarum upon 6-month growth of chicks fed ad libitum and upon egg production during the molting season.
In growth assay were used female Single comb white Leghorn chicks hatched from eggs obtained from hens fed a normal diet. As shown in Fig. 1 the boiled extract given at 2-3% dry basis levels for 6 months showed a marked effect on the growth. The hens which had been fed practical ration containing fish meal were used for the egg production test. It has clearly been shown that the addition of the boiled extract at a 3.4% dry basis level prevented a reduction in the egg production during the molting season and was able to cut the consumption of fish meal at least 10 per cent (Fig. 2 & Tabble 3).View full abstractDownload PDF (326K) -
Teizo MARUICHI, Yoshihiko SHIMAZU, Yoshiaki HINO1955 Volume 21 Issue 6 Pages 437-440
Published: October 25, 1955
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSIn the case of outdoor drying, the quality of dried fish products chiefly depend upon environmental conditions. Particularly air temperature and solar irradiation has remarkable effect on the change of muscle temperature of products in drying process.
Because of the paucity of literatures in this respect, relation between muscle temperature of fish and meteorological condition has been examined for the samples of sardine which were prepared by spliting along belly side as done in commercial production. As shown in Fig. 1 to Fig. 9, the muscle temperature was found always higher than that of atmospheric temperature, possibly owing to the heat of solar irradiation. Therefore, caution must be paid to prevent the rise of temperature of fish for obtaining better quality of dried fiish, especially in summer time.View full abstractDownload PDF (153K) -
Effect of Plastic Casing upon the Storage of Sugar-added Fish-cakeHitoshi UCHIYAMA, Keishi AMANO, Motonobu YOKOSEKI1955 Volume 21 Issue 6 Pages 441-447
Published: October 25, 1955
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSVarious experiments have been conducted to prolong storage time of fish-cake by the helpof chemical preservatives, such as nitrofurazone, dehydro-acetic acid and hydrogen peroxide etc, however, there were found too much difficulties left unsolved to apply them directly for daily practice of the industry.
E. NOGUCHI and S. HIGASA reported certain packaging materials are useful for the purpose of fish-cake preservation and stated that non-sugard fish-cake stuffed in polyethylene or vinyl chloride casing showed neither bacterial slime on their surface nor putrefactive odor after 7 day's storage.
In the present report, also the results of several experiments concerning the preserving effect of plastic casing for fish-cakes are described.
As will be seen in Table 1, very little increase in the amounts of volatile basic nitrogen, an index of spoilage, were found for non-sugared fish-cake which had been stuffed in polyethylene casing during 5 day's storage at 30°C.
Also similar results, as shown in Table 2, has been obtained for non-sugared fish-cake which was stored under anaerobic condition by eliminating oxygen from the medium with al kaline pyrogallol solution.
On the basis of above findings, it will be inferred that preservative effect due to plastic casing for fish-cake is chiefly dependent upon the extent of airtightness which can be attained when fish-cake is stuffed in these casing. But addition of some fermentable sugars was found to be as inadequate for the preservation of fish-cake by plastic casing, because such glucose and sucrose are known as very favorable carbohydrate source for accelerating the growth of some kinds of micro-organisms under anaerobic condition.
Therefore, in the case of sugared fish-cake, sole use of plastic casing or keeping in oxygenfree medium is not enough to expect complete preservation of the products.
Much production of lactic acid was observed for both samples of sugar added fish-cakes, which were preserved in polyethylene casings or under anaerobic condition. It is not so easy to avoid putrefaction of these sugared fish-cake products only by the aid of plastic casings.
E. F. GALE has already proved that occurrence of amino acid decarboxylation is likely assisted by the growth of micro-organisms under acidic enviroment. Much amounts of lactic acid produced and decrease is pH value of the product could be pointed out as the features of progress in putrefaction of sugar containing fish-cake products.
Meanwhile, in the course of spoilage of sugared fish-cake no appreciable increase in the amount of histamine was detected by colorimetry of diazo reaction, after isolating histamine with cotton acid succinate.
Moreover, in the sample of fish-cake added l00mg per cent of histidine, histamine could not be produced in measurable amount as shown in Table 7.View full abstractDownload PDF (569K) -
Vitamin A content and Molecular-Distillation of the Liver Oil of Deep Sea SharksHideo HIGASHI, Tokugoro KANEKO, Kisaburo SUGII1955 Volume 21 Issue 6 Pages 448-453
Published: October 25, 1955
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSUpon experiment the vitamin A content in liver oils of Somniosus pacificus (Ondenzame) and Heteroscymnus longus (Kaeruzame) have been found much higher than those of other species of deep sea sharks (Table 1, 2).
By molecular-distillation of the liver oil of the specimens under a suitable condition, hydrocarbon and vitamin A were well fractionated (Table 3, 4 and Figs. 1-4).
The amount of vitamin A was found to increase through molecular-distillation of the liver oils of Centrophorus sp. (Aizame), Centroscymnus owstoni (Yumezame), Centrophorus sp. (Kindenzame) and mixed liver oil of various deep sea sharks (Table 5).
Adsorption coefficient of these oils became larger by the distillation; maximum of adsorption curve drawn according to the difference between before and after the distillation agreed with that of vitamin A (Figs. 5-8).
It is supposed that these liver oils contain some materials like kitol.View full abstractDownload PDF (416K) -
Vitamin A Content in the Skin of FishesShuichi HIRAO, Juami YAMADA, Ryô KIKUCHI1955 Volume 21 Issue 6 Pages 454-457
Published: October 25, 1955
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSThe unsaponifiable matter of the fish skin contains much chromogens which react with a ?? timony trichloride (Table 1).
Therefore, the authors have determined the vitamin A content in the skin of various fishes after removing the chromogens by the alumina chromatography. On many fishes the vitamin A content of the skin were richer than that of the flesh (Table 2). However, the contrary is the case with eel and lamprey (Table 4). The amount of vitamin A in the skin of flounder was much richer on the eyed side than on the blind side (Table 3).View full abstractDownload PDF (222K)
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