巻号一覧
22 巻, 1 号
選択された号の論文の12件中1～12を表示しています
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Distribution of aquarium fishes adapted to the weak lightHiroshi MAÉDA1956 年 22 巻 1 号 p. 1-4
発行日: 1956/05/25
公開日: 2008/02/29
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Effects of conditions of adaptation and of presence or absence of the weak lightHiroshi MAÉDA1956 年 22 巻 1 号 p. 5-8
発行日: 1956/05/25
公開日: 2008/02/29
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Tamotsu IWAI1956 年 22 巻 1 号 p. 9-11
発行日: 1956/05/25
公開日: 2008/02/29
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Tamotsu IWAI1956 年 22 巻 1 号 p. 12-15
発行日: 1956/05/25
公開日: 2008/02/29
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糸状体の致死条件について竹内 卓三, 下中 元信, 福原 昭典, 山崎 浩1956 年 22 巻 1 号 p. 16-20
発行日: 1956/05/25
公開日: 2008/02/29
ジャーナル フリーMany living Conchocelis which have penetrated into various shells are found in the shallow water near the culture ground of P. tenera in Tokyo bay during the period March to June, but most of them dry up out of water and die out in the summertime. So we studied on resistibility of the Conchocelis cultured in the laboratory against unfavorable conditions such as desiccation, direct sunlight, high temperature and embedding in sand.
The results are as follows.
1) The resistibility of the Conchocelis kept in the air varies with the humidity of the air (Table 1). In humidity of about 70% they die after 30 minutes, and they can survive more than 90 minutes in air with a higher humidity.
2) When the Conchocelis are exposed to direct sunlight in air, they die after 6 minutes, but in the shade they survive for more than 60 minutes (Table 2).
3) The effect of direct sunlight in the water seems to be modified according to the depth at which the Conchocelis are laid (Table 3). They die in from one to two hours at a depth of 2cm., but survive for 2-2.5 hours at 5cm. or 10cm. depth.
4) At a temperature of 36°C., the Conchocelis can live for about 8 hours, but at 40°C. they die within one flour (Table 4).
5) The resistibility of the Conchocelis against covering with sand varies with the thickness of sand deposited. They can survive for 30 days in running water when covered by 5cm, of sand, but in stagnant water all die in less than 9 days (Table 5).抄録全体を表示PDF形式でダウンロード (344K) -
齋藤 雄之助1956 年 22 巻 1 号 p. 21-29
発行日: 1956/05/25
公開日: 2008/02/29
ジャーナル フリーThe present study was carried out to clarity the influence of the environmental factors such as chlorinity of sea water, burying in the mud, and desiccation in the air, on Conchocelis-phase of a laver, Porphyra tenera KJELLMANN.
Results are as follows:
(1) In dilute sea water (less than 10 Cl ‰) the development of carpospores into the Conchocelis is retarded and disturbed.
The development of the Conchocelis which has penetrated within oyster shell is almost unaffected by lower chlorinity, although only some delay in growth is observed in its younger stage. The formation of sporangia on the Conchocelis is delayed by the effect of lower chlorinity.
(2) When the Conchocelis is buried by various kinds of bottom substances, it stops to grow. If it is returned into normal condition after shorter periods of burying, it can grow further and become mature, But it can not resist longer in the mud or muddy sand which are rich in organic substances.
(3) The Conchocelis is fatally-affected by desiccation and direct sunlight when they are exposed in the air. It dies in about 15 minutes outdoors and in about 30 minutes indoors.抄録全体を表示PDF形式でダウンロード (689K) -
アガラーゼに及ぼす防腐剤の影響について藤沢 浩明, 助川 輝武1956 年 22 巻 1 号 p. 30-34
発行日: 1956/05/25
公開日: 2008/02/29
ジャーナル フリーIn the mild winter, agar s ?? ms to be often spoiled during the manufacturing process. It has been investigated that the spoilage of agar is due to the actions of some putrefactive bacteria, especially due to the activity of agarase of agar-decomposing bacteria. In the application of antiseptics to prevent agar from rottennes, both the bactericidal effect on these bacteria and the inhibitory effect on agarase should be considered.
As the first step, we experimented on the effects of several antiseptics on agarase. The resu ?? s were as follows:
(1) Sodium hypochlorite inhibited the activity of agarase at the concentration of 0.01_??_0.1% (as available chlorine).
(2) Dehydro acetic acid (D. H. A.) and sorbic acid were effective, but the inhibitory effects were entirely due to pH lowering.
(3) 5-nitro-2-furfuryl acryl amide (Z furan), hydrogen peroxide, p-hydroxyl-butylbenzoate (P. O. B. B.) and benzalkonium chloride (B. A. C.) were ineffective.抄録全体を表示PDF形式でダウンロード (353K) -
炭酸ガスの貯蔵効果について横関 源延, 内山 均, 天野 慶之1956 年 22 巻 1 号 p. 35-40
発行日: 1956/05/25
公開日: 2008/02/29
ジャーナル フリーResearches for preserving foods in carbon dioxide gas have been undertaken for many years, particularly in meat industry, preservative effect of the gas has been regarded as favorable for keeping pork, beaf and some other meat products and also for storing fresh fish. In COYNE's work, growth inhibition of certain species of bacteria isolated from spoiled fish was tested under the different concentration of carbon dioxide and it was found that Bacillus group failed to grow in the concentration of 50 per cent carbon dioxide, Achromobacter in 75 per cent, Micrococcus and Pseudomonas in 100 per cent, respectively; while Flavobacterium was capa-ble to succeed the growth even in 100 per cent the gas
CALLOW, as well as COYNE, suggested that inhibtion of bacterial growth exhibited by carbon dioxide could be explained by neither anaerobic condition formed by carbon dioxide gas instead of air nor pH change in the medium happened by increase of the gas.
In the present report, results of several experiments concerning keeping fish-cake in glass jar filled with carbon dioxide are described. As to the non-sugard fish-cake, storage life of the sample held in carbon dioxide chamber at 25°C was proved 5 days longer than that stood under a omospheric condition. On the other hand, the fish-cake, in which cane sugar was added, fell in to spoilage in carbon dioxide gas same as those kept in the ai ??
Very little increase in the amount of volatile basic nitrogen and scarce growth of bacteria were found, as shown in Table 1 and Fig. 2, when non-sugared products were stored in carbon dioxide, but the situation was quite different for storage test of sugared fish-cake as in Fig. 3. Table 2 and 3 also show the trend of lactic acid formation in both sugared and non-sugared products during the period storage in carbon dioxide. Increasing curves of the two types are almost parallel each other.
On the basis of the above findings, preservative effect of carbon dioxide for fish-cake may be not only dependent on the oxygen free state which can be attained by exchanging air with the gas, but also on the suppression of bacterial respiration under excessive concentration of carbon dioxide.抄録全体を表示PDF形式でダウンロード (496K) -
メバチ刺身によるアレルギー様食中毒とその原因細菌の検出河端 俊治, 石坂 公成, 三浦 利之, 佐々木 忠尚1956 年 22 巻 1 号 p. 41-47
発行日: 1956/05/25
公開日: 2008/02/29
ジャーナル フリーAn outbreak of allergy-like food poisoning occurred in Ogawa-machi, Hiki-gun, Saitama Prefecture in June 18, 1955, in which, 50 developed allergy-like symptoms among 111 persons who had consumed “sashimi” (sliced raw fish flesh) or Parathunnus mebachi.
Chemical analyses performed on the incriminated fish flesh of the outbreak revealed no signi-ficant differences in pH value, the contents of volatile basic-N or trimethylamine-N from ordinary market sample. However, the unusual amount of histamine and additional vagus-stimulant named “saurine” were observed in the responsible food.
Attempts were made on the isolation of responsible micro-organisms for the formation of such toxic substance as histamine or “saurine” and consequently, 11 out of 78 strains isolated from the causative materials of “sashimi” were confirmed to form both histamine and vagus-sti-mulant in the extract medium of mackerel flesh. Studies on the physiological, cultural and biological properties of these 11 histmine formers revealed that these organisms might belong to Proteus group, and further, 5 of them were identified as P. vulgaris, 3 as P. mirabilis and the remaining 3, as P. morganii. A slight amount of histamine was produced by those strains belonging to P. vulgaris or P. mirabilis, whereas, P. morganii could produce not only a large amount of histamine but “saurine”. Moreover, the result of the inoculation of one of these histamine forming strains of P. morganii into the minced raw flesh of Parathunnus mebachi disclosed that a remarkable amount of both histamine and “saurine” (as expressd in equivalent histamine by means of Magnus' method) were formed without any appreciable increase in ammonia, any change in appearence or putred odor. On the contrary, control flesh, not inoculated with P. r ?? rganii developed an ordinary mode of putrefaction and produced a considerable amount of ammonia and putrid odor, whereas, a slight amount of histamine was formed.
Of course, all the strains of P. morganii can not be considered to form these toxic subs-tances, however, it should be noticeable that the existence of such a characteristic strain was confirmed among them. These facts may suggest that there can be a mode of putrefaction, in which the special micro-organisms may accumulate a large amount of such toxic substances as histamine, “saurine” and others in their proliferation, without giving any sign of deterioration to food. And these facts also be strongly suggesting that the proliferation of such species of bacteria should play an important role in the prevailing outbreaks of allergy-like food poisoning.抄録全体を表示PDF形式でダウンロード (511K) -
魚肉のmyosin区蛋白含量に就て三宅 正人, 林 孝市郎1956 年 22 巻 1 号 p. 48-50
発行日: 1956/05/25
公開日: 2008/02/29
ジャーナル フリーThe fish jellies, Renseihin, have a remarkable elasticity, so-called A.shi. Since the myosin fraction in fish muscle is considered to be responsible for the formation of Ashi, the amount of the myosin fraction in the muscle of various fishes was investigated by the method of DYER et al., and it was found that the amount of the myosin fraction was proportional to the strength of Ashi which is specific to each fish.
Besides, it was found that the viscosity of brine extracts from fish muscle was correlated with Ashi.抄録全体を表示PDF形式でダウンロード (211K) -
〓瀬 正明1956 年 22 巻 1 号 p. 51-55
発行日: 1956/05/25
公開日: 2008/02/29
ジャーナル フリーThe amounts of vitamin B6 in the meat of various species of fish were determined by microbiological assay using Saccharomyces carlsbergensis as test organism.
From the results shown in Tables 2 and 3 it has been revealed that:
1) The individual differences of vitamin B6content in a unit amount of meat are very little among the same species regardless of size of fish. The fact is suggestive that vitamin B6 would not be accumulated more than a certain amount as it performs an enzymic function and is constantly consumed for the metabolism.
2) In general, the meat of pelagic migratory fish, such as round herring, skipjack, and saury, contains amounts of vitamin B6 far greater than that of sedentary or bottom fish, such as Alaska pollack, rock cod, and Blanquillo.
3) The meat of fresh water fish is poor in the vitamin B6 content in comparison with that of marine fish excepting Alaska pollack, rock cod, and Blanquillo.抄録全体を表示PDF形式でダウンロード (299K) -
1956 年 22 巻 1 号 p. 71
発行日: 1956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 (57K)
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