巻号一覧
23 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
- |<
- <
- 1
- >
- >|
-
草下 孝也1957 年 23 巻 1 号 p. 1-5
発行日: 1957/05/25
公開日: 2008/02/29
ジャーナル フリーThe author has done experiments to see different effects of net on driving fish schools of 5 species using “Driving to one side method”. (Refference 1) 2))
Fish used were 2 Carassius auratus Goldfish of total length 6.5cm., 2 Cyprinus carpio Carp (gold variety) of T. L. 4.5cm., 2 Oryzias latipes Japanese Killifish (gold variety) of T. L. 2.0cm., 2 Acheilognathus lanceolata Common Japanese bitterling of T. L. 6.0cm. and 1 Chaenogobius annularis urotaenia Common Goby in fresh water T. L. 4.5cm..
Numerical values were observed in the experiment to drive the fishes from one side of tank to other side at a speed of 10cm. per minute by a frame of width 25cm. and height 10cm., on which white vinyle tubes of 1mm. dia. are vertically stretched at an interval of 2.0cm. each. When the fishes start to move to the other side through the frame, the position of the frame was observed. Size of the tank was 150cm. long, 26cm. wide and 8cm. water depth, but the length was changed to 60, 80, 100, 120 or 150cm. as observing conditions, when drivings were made. They were done 30 times in every case, through Aug. 31 st--Sep. 5 th, 1956, time being 11.00--14.00 and water temperature 21.5--26.0°C..
The observed values are given in Table 1. and those frequency distributions are expressed in Fig. 1., also their mean values with standard deviation are given Table 2. and Fig. 2.
Table 3. expresses degree of effect as ratio of frequency to driven fishes till a certain position by repeating 30 times.
Table 4. also expresses degree of driving effect as percentages on the average driven value of distances in cm. by the tank length at the time when the driving started.
Summarizing his consideration, the driving effect is less under the starting length at 60cm., and is much under the length over 80cm.
There is a remarkable difference in driving effects among each fish which, in the case of Goldfish and Carp are comparatively hard, and in the case of Killifish, Bitterling and the goby are very easy.抄録全体を表示PDF形式でダウンロード (348K) -
井上 実1957 年 23 巻 1 号 p. 6-8
発行日: 1957/05/25
公開日: 2008/02/29
ジャーナル フリーThe author treats the catch statistics of the sardine purse seine fleets in Chiba Prefecture and shows that Katagai and Ohara fleets doubled up their fishing ability by using wireless telephone for exchanging fishing information among them.抄録全体を表示PDF形式でダウンロード (192K) -
井上 実1957 年 23 巻 1 号 p. 9-11
発行日: 1957/05/25
公開日: 2008/02/29
ジャーナル フリーThe author treating the catch statistics of sardine beach seine fisheries on Kujukuri-hama, the anthor noticed that the diminishing of the fishing ability of beach seine fishery in recent years occurred there in accordance with the increasing ability of purse seine fishery from 1954.抄録全体を表示PDF形式でダウンロード (219K) -
田中 昌一1957 年 23 巻 1 号 p. 12-18
発行日: 1957/05/25
公開日: 2008/02/29
ジャーナル フリーPDF形式でダウンロード (400K) -
竹内 卓三, 松原 孝之, 広川 泰子, 松尾 吉恭1957 年 23 巻 1 号 p. 19-23
発行日: 1957/05/25
公開日: 2008/02/29
ジャーナル フリー1) It was already reported that the virulence of micro-organismus isolated from the unusually dead oysters became weak by the protracted subculturing in vitro. Now, it seems that these strains recover the virulence to a certain degree by passage through the living oysters.
2) The authors confirm that the oysters are infected with the above mentioned micro-organisms by way of the mouth and the digestive tract.
3) In the sea area where the oysters fall dead one after another, there are some oysters infected with the above mentioned micro-organisms among the survivals. The histo-pathological abnormality in these sufferers correlates with the degree of the bacterial infiltration and multiplication, and changes in reference to the change of the mortality.抄録全体を表示PDF形式でダウンロード (394K) -
飯高 勇之助1957 年 23 巻 1 号 p. 24-26
発行日: 1957/05/25
公開日: 2008/02/29
ジャーナル フリーPDF形式でダウンロード (193K) -
板沢 靖男1957 年 23 巻 1 号 p. 27-32
発行日: 1957/05/25
公開日: 2008/02/29
ジャーナル フリーFour different methods for the determination of the dissolved oxygen in the water-WINKLER's iodometric method, MILLER-SIBATA's ferrous method, WINKLER-SUGAWARA's carbon dioxide method, and VAN SLYKE's manometric method-were compared.
The dissolved oxygen content in the water which is abundant in micro-phytoplankton is undervalued by WINKLER's method owing to adsorption of iodine to the plankton, and is overvalued by MILLER-SIBATA's owing to indistinctiveness of the end-point of the titration.
Both the accuracy and precision in MILLER-SIBATA's decrease accordingly as the salinity of the water increases, because certain cations in it may be partly precipitated by the hydroxide ion in the reagent.
WINKLER-SUGAWARA's and VAN SLYKE's methods are generally accurate, and the former is good in the precision as well as in the accuracy.抄録全体を表示PDF形式でダウンロード (539K) -
自動酸化イカ肝油脂肪酸メチールエステル中のカルボニール化合物の抗菌作用豊水 正道1957 年 23 巻 1 号 p. 33-36
発行日: 1957/05/25
公開日: 2008/02/29
ジャーナル フリーIt was concluded by means of bioautography that the antibiotic substance in the antibiotic autoxidized fatty acids derived from shark liver oil was a main constituent of the substances which were colored with thiobarbituric acid, and carbonyl compound separated from the autoxidized methyl esters inhibited microbial growth.抄録全体を表示PDF形式でダウンロード (225K) -
森 高次郎, 橋本 芳郎, 小俣 靖, 江口 貞也1957 年 23 巻 1 号 p. 37-40
発行日: 1957/05/25
公開日: 2008/02/29
ジャーナル フリー“Katsuwo-no-shiokara” is a marine food-stuff, made by ripening the skipjack viscera after the addition of a considerable amount of salt, and has a good taste together with salty and slight bitter tastes. During ripening the enzymes in viscera and some bacteria to some extent react on protein and free amino acids are gradually produced. Free amino acids which have been reported to be responsible for the good taste, but not thoroughly studied sofar, were analyzed by a microbiological method on three kinds of extracts prepared with hot water, trichloroacetic acid and tungustic acid solutions, respectively.
Among three extractants used, tungustic acid was found to be most suitable for obtaining the extracts less in proteins or peptides (Table 2). Free amino acids determined, however, showed no significant difference according to the extraction method and fairly coincided in their values with those given by BLOCK et al. on the proteins in animal entrails including fish viscera (Table 3). This may suggest that the free amino acids accumulated in “Katsuwo-no-shiokara” represent the pattern of amino acids in proteins of the starting material, skipjack viscera.抄録全体を表示PDF形式でダウンロード (287K) -
菊池 武昭, 岡田 郁之助1957 年 23 巻 1 号 p. 41-43
発行日: 1957/05/25
公開日: 2008/02/29
ジャーナル フリーIn the study of autoxidation of fats and oils, it is necessary to investigate the deterioration of fatty acids composed these fats and oils, because the oxidative rancidity largely depends upon the presence of unsaturated fatty acids.
In this report the following experiments are involved.
1. Polarographic observation of mixed fatty acid separated from fish oil.
From this experiment the polarographic wave having a half-wave potential of -1.9V observed in oxidized mixed fatty acid as samely obtained in oxidized fats and oils.
2. Polarographic observation of oxidized unsaturated fatty acids.
The similar reduction wave observed in oxidized unsaturated fatty acid and separated carbonyl group. Therefore it is considered that the polarographic wave which was reduced at the potential of -1.9V vs S. C. E. in oxidized oil is caused by the carbonyl compound produced during the oxidation.抄録全体を表示PDF形式でダウンロード (241K) -
アサリ水煮缶詰小俣 靖, 橋本 芳郎, 森 高次郎1957 年 23 巻 1 号 p. 44-46
発行日: 1957/05/25
公開日: 2008/02/29
ジャーナル フリーThe shucked meat of baby clam, Venerupis semicdecussata, was cooked in boiling water for 15 minutes and then packed in No. 7 cans (6.8cm.×10cm.) with 3% brine acidulated with glacial acetic acid as an usual manner. The packed cans were sterilized by heating at 115°C. for 60 minutes and stored at room temperature for 6 months.
The loss of vitamins during heat sterilization and successive storage was found to be very small and even thiamine was relatively stable, perhaps due to the acidic medium of can contents (pH 5.2), as shown in Tabs. 1 and 2. The large amount of B-vitamins, however, was lost in the precooking procedure and only 17% of thiamine, 35% of riboflavin, 22% of niacin, 34% of folic acid and 44% of vitamin B12 were retained through the whole procedure (Tab. 1).
Furthermore, the considerable portion of the retained vitamins in can a was found to be present in the juice, which will not always be taken by the consumer (Tab. 2).抄録全体を表示PDF形式でダウンロード (201K) -
溶解蛋白の透析法による分劃松本 重一郎1957 年 23 巻 1 号 p. 47-52
発行日: 1957/05/25
公開日: 2008/02/29
ジャーナル フリー1) To know the protein composition of the streaming birefringent aqueous extracts of squid muscle, the extracts of squid were subjected to a fractional precipitation by dialysing against the solutions of different ionic strengths, the aqueous extracts of carp, spiny lobster, and blue crab being treated similarly for reference.
2) The proteins which precipitate by dialysis from the extracts of squid showed streming birefringence (SB), when suspended in water. Thus, SB of the extracts was attributed to this protein fraction (Table 4).
3) From the data obtained by the fractional precipitation, the proteins contained in the aqueous extracts were divided into four fractions, the composition of the extracts being discussed (Tables 1 and 2, Fig. 1). Hereby, it was suggested that both myosin-like protein and actomyosin-like protein might be present in the extracts of squid and might be responsible for SB.抄録全体を表示PDF形式でダウンロード (382K)
- |<
- <
- 1
- >
- >|