日本水産学会誌
Online ISSN : 1349-998X
Print ISSN : 0021-5392
ISSN-L : 0021-5392
24 巻, 10 号
選択された号の論文の16件中1~16を表示しています
  • 下崎 吉矩, 加藤 春己
    1959 年 24 巻 10 号 p. 787-794
    発行日: 1959年
    公開日: 2008/02/29
    ジャーナル フリー
    Among various physical properties of fishing net twines, wear resistance seems to be affected by the number of twists given to yarn, strand and twine. In the present study the sample twines used were the same in quality (vinyle chloride synthetics, Teviron, 300 deniers ZN1×SN2×ZN3) and in number of yarns of which they consisted. But they differed one another in number of twists given to yarn, strand and cord as shown in Table 1. When the breaking strength of a material rubbed n times with an apparatus (Fig. 1) is represented by Tn, and that of a non-rubbed material by To, one may denote the wear resistance as Tn/To for comparing it among the differently twisted samples. The results obtained are summarized as follows.
    1) There is much difference in the wear resistance (Tn/To) even in the same quality of the synthetic twines (Fig. 2 and Table 1).
    2) It has been recongnized that the difference in the wear resistance among these twines tested is concerned with the number of the second twists (N2) of the twines (Table 2).
    3) Neither the weight nor the diameter of the twines seems to affect the wear resistance.
    4) There are marked differences in rigidity closely related the 2 nd twist (N2) but hardly with the 1 st and the 3 rd twists (N1, N3) (Fig. 3). See the foot note under Table 1 concerning for N1, N2 and N3.
    5) Relationship between coefficient of the friction and either the rigidity or the wear resistance had an inclination inverse from each other: the smaller the coefficient of friction, the greater is the rigidity as well as the wear resistance (Figs. 5 and 6).
    6) On the other hand, a high correlation has been noticed between the wear resistance and rigidity of the tested twines (Fig. 4).
    7) It is inferable that the differences in the wear resistance are primarily attributed to the number of twists, and in the present case, 2 nd twists, as the twists govern the rigidity which in turn affects coefficient of friction.
    8) It is doubtful, however, whether or not the number of 2 nd twists is the only factor that always increases the rigidity and decreases the coefficient.
  • 川上 太左英
    1959 年 24 巻 10 号 p. 795-797
    発行日: 1959年
    公開日: 2008/02/29
    ジャーナル フリー
  • 里見 至弘
    1959 年 24 巻 10 号 p. 798-802
    発行日: 1959年
    公開日: 2008/02/29
    ジャーナル フリー
    The succession of a molecular nitrogen fixing blue-green alga, Anabaena was investigated in a farm pond where chemical fertilizers applied in Nagano Prefecture during the years of 1954 to 1956. The results were obtained as follows:
    1) Maintenance of the algal blooming and acceleration of their growth rate were not found to be affected by the application of phosphorus fertilizer. The phenomenon was interpreted that the assimilable carbon played possibly a role of limiting factor.
    2) “Heterocyst frequency” proposed by FOGG (1953) showed the minimum value of 2 to 3% when the growth of Anabaena had attained the maximum, suggesting that their maximum growth might be determined by the estimation of the value of heterocyst frequency. The chemical fertilization was found to have affected more on the heterocyst formation than on the resting spore formation. It seemed reasonable to assume, therefore, that in the course of the algal growing the former plays role different from the latter.
    3) In three-year period of the study A. Viguieri was determined dominant species in the pond water especially in June. In 1956, with nearly complete control of water plant growth affected by the stocking of grass-carp, other two species of algae A. contorta (in July) and A. flos-aquae (in August) were also detected dominant.
    4) The maximum yield of Anabaena was suppressed by the growth of water plants in the pond water, which, however, did not effect on the growth rate of the former.
  • 鰓蓋骨による年令査定
    三谷 文夫, 佐藤 哲哉
    1959 年 24 巻 10 号 p. 803-808
    発行日: 1959年
    公開日: 2008/02/29
    ジャーナル フリー
    In the present work, the opercular bones are used for the age estimation of the yellowtail, Seriola quinqueradiata T. & S. One of the objectives of our work is to determine whether or not the opercular bone can be used for estimating the age of this species, and we have found the bone to be extremely suitable to our particular requirement of analysing the growth of the fish, and in some cases the bone is preferable to scales for the purpose intended, although scales still remain most widely used for the age estimation of the fish owing to their having clear structure in their younger stages and our sampling methods from the fish body being simple.
    We have examined the opercular bones both right and left of the 435 yellow-tail, which were caught in Wakasa Bay during the period from November, 1956 to January, 1958. The opercular bone has alternating bands of translucent and opaque character, as seen in Fig. 7. These characteristic lines marked between the two bands we call here operculum marks. Our successive collections of the bone all through the year have led us to believe that the operculum mark is formed every winter; in other words, most of the samples collected seem to have had their operculum marks formed in December, January and February (Fig. 2). But the first mark can hardly be seen in the fish larger than about 30cm. in length owing to many keels radiating from the junction of the bone with the hyomandibular bone to the posterior. Therefore, in the case of older fish, it is necessary for us to add one more mark to the observed ones for the accurate estimation of the age of the fish.
    Table 2 gives the sizes of the fish as they are estimated from the operculum marks, and Fig. 5 is obtained by plotting them. In Fig. 5 the sizes of the fish with the marks formed are given as follows: the fish is about 19cm. in fork length when its first operculum mark is formed; about 43cm., in the second mark formation; about 59cm., in the third: about 71cm., in the fourth; about 79cm., in the fifth and about 85cm., in the sixth; respectively.
    In Fig. 6 is shown the average growth curve obtained from Fig. 5, which shows that the fish respectively attains about 29cm. in fork length in a year; about 49cm. in two years; about 63cm. in three years; about 73cm. in four years; about 81cm. in five years and about 86cm. in six years.
  • ミオグロビンの新定量法
    松浦 文雄, 橋本 周久
    1959 年 24 巻 10 号 p. 809-815
    発行日: 1959年
    公開日: 2008/02/29
    ジャーナル フリー
    A new method for the determination of fish myoglobin (Mb) was offered, which is based on a difference in heat coagulability between Mb and hemoglobin (Hb)15) (see Table 3). The procedure is as follows:
    Muscle is ground with dry-ice, extracted with distilled water, and both pigments are converted to cyanmet form with a trace of ferricyanide and KCN. The solution is then mixed with 1/3 volume of 10% basic lead acetate solution and precipitates are centrifuged off. To the supernatant a phosphate buffer (pH 6.7) is added to obtain a final concentration of 0.2M and precipitates are centrifuged off. After an addition of 3mg. KCN per 5ml. of the solution, the solution is heated for 5min. at a given temperature (see Table 3) under the condition described previously15). Coagulated Hb is centrifuged off, and Mb in the supernatant is measured spectrophotometrically (Method 2•2)
    . Met form was found not to be suitable because of a partial denaturation caused by basic lead acetate, especially in the presence of excess ferricyanide (cf. Figs. 2 and 3). Total amount of the two pigments in muscle was estimated as cyanmet derivatives, using small portion of the extract.
    Results obtained on some kinds of fish are shown in Table 2, together with recovery of pure preparations added. As seen in Tables 1 and 2, most of the water-soluble pigments are Mb both in red muscle and in ordinary muscle, contrary to the previous quantitative results1) on Mb obtained by DRABKIN's method3), which was found to give lower values in the case of fish Mb owing to its characteristic properties such as solubility and behavior to basic lead acetate. In the cases of Mb-rich muscles (e. g., red muscle of tuna), extracts can be diluted to a farther extent and so the deproteinization process can be omitted (Method 2•1). Results obtained by this convenient method are shown in Table 1.
    A spectrophotometric method for simultaneous determination of Mb and Hb (Methods 1•1 and 1•2, refer to Fig. 1) was found not to be usable in the case of fish extract, because of the too slight spectral differences between these pigments.
  • 各種有機物添加による褐変現象について
    長沢 善雄
    1959 年 24 巻 10 号 p. 816-820
    発行日: 1959年
    公開日: 2008/02/29
    ジャーナル フリー
  • ピロ燐酸ソーダ,トリポリ燐酸ソーダおよびこれら混合塩のかまぽこに対する足補強効果
    岡村 一弘, 松田 敏生, 横山 理雄
    1959 年 24 巻 10 号 p. 821-825
    発行日: 1959年
    公開日: 2008/02/29
    ジャーナル フリー
    In the previous paper1), it was shown from an organoleptic test that the Na-pyrophosphate (P•P•Na) and Na-tripolyphosphate (T•P•Na) were very effective in reinforcing the jellystrength of “Kamaboko.”
    In this report, effects of these salts were appraised numerically by means of the SIMIDUSIMIZU gelometer. From their saying, the breaking stress and breaking strain thus determined, the jelly-strength was calculated. The results were as follows:
    1) The best effect in elevating the jelly-strength of “Kamaboko” was attained by the addition of 0.3% of Na-pyrophosphate or 0.1% of Na-tripolyphosphate, while 0.3% of Na-pyrophosphate was effective equally to 0.1% of Na-tripolyphosphate.
    2) These phosphates and their mixtures were quite effective in elevating jelly-strength of “Kamaboko” which had been depressed as a result of large addition of starch.
    3) Being used at 0.3% concentration, a salt mixture which is composed of Na-pyrophosphate and Na-tripolyphosphate in the ratio of 6:4 notably increased the jelly-strength as compared with the case of singular application of these salts.
  • 肉類の吸水力測定法の吟味並びにねり製品の足と吸水力との関係
    岡村 一弘, 松田 敏生, 横山 理雄
    1959 年 24 巻 10 号 p. 826-832
    発行日: 1959年
    公開日: 2008/02/29
    ジャーナル フリー
    Any of known methods of measuring the moisture retention of meat can hardly be taken as cenvenient because of too long a time required in their practice. One of the authors working out recently a new procedure that allows to rapidly evaluate the moisture affinity of raw flesh, they set forth in this paper the significance of the newly designed index “the factor of water intake” which is reflected in numerical values of Kamaboko jelly-strength.
    An Mg portion taken from the meat or fish to be examined is homogenized in a blender for 3 minutes with Wg of water or salt solution, W being an appropriately chosen multiple of M. Then, a 100g portion of the homogenate is centrifuged in duplicate for 15 minutes at 3400-3700 r. p. m. If Cg is the mean weight of the supernatant separated thus from the homogenate, the factor of water intake (Q%) for the meat or fish is evaluated by means of the formula
    Q=W/M(100-C)-C.
    Now, Q proved to be dependent on experimental conditions such as the value of W/M and the time of homogenizing as well as centrifuging. Under a strictly defined condition, however, the fluctuation in Q was possible to be restricted within a limit under 1.7%.
    On the basis of the present result and the implications of published works on Kamaboko, it is emphasized that jelly-strength of Kamaboko may rightly be predicted from the factor of water intake evaluated for raw fish.
  • 加熱による白身魚肉の褐変
    小野 豊樹, 永山 文男
    1959 年 24 巻 10 号 p. 833-836
    発行日: 1959年
    公開日: 2008/02/29
    ジャーナル フリー
    It has been suggested that the browning of fish flesh should also be a result of the MAILLARD's reaction such as includes ribose as a main sugar element instead of glucose.
    In the present paper, results of the experiment for disclosing the browning of white flesh of fish are reported. The degree of browning grew in parallel with the length of storage of flesh (Table 1), while the free reducing sugars increased during the storage (Table 2). Free reducing sugars were decreased by autoclaving. There was found no browning with flounder flesh below 120°, but the flesh was browned at 100° by glucose addition, and browning was found even at 80° by ribose addition (Tables 3, 4). There were found some differences in the tendency of browning among the flathead, rock-trout, and sea-bass from the experiment on the effect of ribose (Table 5). It is considered that the browning reaction in fish flesh will be induced by perticipation of some important elements beside reducing sugars.
  • 南氷洋および北洋Euphausiacea油脂の脂肪酸成分
    佐伯 誠道, 方 士珍, 森 高次郎
    1959 年 24 巻 10 号 p. 837-839
    発行日: 1959年
    公開日: 2008/02/29
    ジャーナル フリー
    The lipids of krills, Euphausia superba from the Antarctic Ocean and Euphausiacea (Euphausia pacifica with a little amount of Thysanoessa inermis and Thysanoessa longites) from the Northern Pacific Ocean, were examined.
    The specimens obtained from the stomach of fin whales in good condition, were extracted with alcohol, acetone and ether, and reddish brown lipids were obtained. The lipid of the former specimen contains less amount of unsaponifiable matter than that of the latter (Table 1).
    The fatty acids of the former are composed of 28.2% saturated acids (palmitic 14.4%, myristic 11.9% and the trace of stearic and lauric) and 71.8% unsaturated acids (C18 34.7%, C16 18.6%, >C20 13.6%, C14 4.5% and the trace of C12), whereas the latter are composed of 16.1% saturated acids (palmitic 13.8% and the trace of stearic and myristic) and 83.9% unsaturated acids (C18 52.8%, >C20 15.5%, C10 8.6% and C14 7.0%).
    The difference of fatty acid composition between Euphausiacea gathered in the Antarctic and the Northern Pacific Oceans resembles that observed between fin-whale blubber oils from the both oceans5).
  • 内山 均, 天野 慶之
    1959 年 24 巻 10 号 p. 840-847
    発行日: 1959年
    公開日: 2008/02/29
    ジャーナル フリー
    It became more certain that the ‘Neto’ product from sugared Kamaboko may be dextran by the following observations.
    1. Viscosity of the ‘Neto’ solution as well as that of a clinical dextran solution decreased when subjected to hydrolysis by dextranase which was prepared from a culture of Penicillium funiculosum. And the rate of reduction in viscosity was greater for pure clinical dextran than for ‘Neto’ dextran. Therefore, the number of α-1, 6 linkage in the structure of ‘Neto’ dextran would be smaller than that in the pure clinical dextran.
    2. The activity of the dextranase from culture of Penicillium funiculosum was weakened by addition of mercuric chloride.
    3. The intrinsic viscosity of ‘Neto’ dextran was smaller than that of pure clinical dextran. The difference would be due to the type of Leuconostoc strain which grows on Kamaboko product.
    4. The presence of isomaltose in the hydrolysate resulted by dextranase action was ascertained by paper chromatographic identification. And, probably, isomaltotriose could be formed as well under the same circumstance.
  • 製法及びその二・三の性質に就いて
    栗原 道彦
    1959 年 24 巻 10 号 p. 848-852
    発行日: 1959年
    公開日: 2008/02/29
    ジャーナル フリー
    The trypsin inhibitor has been obtained from the pyloric coeca of bonito. The method of isolation was essentially the same as used for pancreatic trypsin inhibitor1), the outlines of which are as follows.
    The minced pyloric coeca was extracted with 0.25 N-H2SO4 and ammonium sulfate was added to a concentration of 17% (W/W) to the extract. The resulting precipitate (Fr. 1) was filtered off, and ammonium sulfate was added further to a concentration of 38% to the supernatant. The formed precipitate (Fr. 2) was dissolved in distilled water, an equal volume of 5% trichloroacetic acid was added to the solution, and the mixture was heated at 80°C for 5 minutes. The precipitate was removed, and the active principle in the filtrate was precipitated by salting out with 38% ammonium sulfate. The precipitate was dissolved in distilled water at pH 3, and ammonium sulfate was added to a concentration of 20%. The formed precipitate (Fr. 4) was separated, then ammonium sulfate was added to 38% concentration in the supernatant. The aqueous solution of the precipitate (Fr. 5) was further fractionated by etheanol. The precipitate which formed with 80% ethanol concentration was designated as Fr. 6. The precipitate which formed from the supernatant with 90% ethanol concentration was designated as Fr. 7. Only Fr. 6 seemed to have a trypsin inhibiting activity (Table 1 to 3, and Fig. 1).
    The several properties of the matter were studied. The biuret, ninhydrin, xanthoproteic, Sakaguchi, and Adamkiewicz color reactions were positive. The ultraviolet absorption spectrum of the aqueous solution was typical of proteins or polypeptides (Fig 2). It was not dialyzed through cellophane membrane. The aqueous solution was very stable and remained unchanged even after being heated in boiling water bath for 15 minutes (Table 4 and Fig. 3). Therefore, it seemes to belong to polypeptide.
  • 肝臓抽出液によるリノール酸の酸化
    永山 文男, 小野 豊樹
    1959 年 24 巻 10 号 p. 853-857
    発行日: 1959年
    公開日: 2008/02/29
    ジャーナル フリー
    The linoleate oxidations by the extracts of mackerel liver and by hemin were observed manometrically.
    The oxidative activity of the liver extracts was lost by boil (Fig. 5), while hemin was not influenced by heat (Fig. 9). Although ordinary antioxidants inhibited the linoleate oxidation due to liver extracts or hemin, there was a certain difference in the inhibitory actions of other reagents (cyanide, fluoride, mercury, etc.) on the oxidative activity of liver extracts and hemin (Figs. 6 and 10). Fe content of liver extracts was also considerably different in comparison with that of hemin. Fractionation with ammonium sulphate was tried, but Fe was not freed. Two fractions (above and below 0.7 saturation) showed almost a similar absorption of oxygen with linoleate substrate (Figs. 11 and 12), but Frac. II was labile to heat.
  • ニジマスの発生に伴う脂肪と燐酸の含量
    小野 豊樹, 永山 文男, 望月 康男
    1959 年 24 巻 10 号 p. 858-861
    発行日: 1959年
    公開日: 2008/02/29
    ジャーナル フリー
    Phosphorus is supposed to play an important role in fat metabolism as well as in carbohydrate metabolism. In this experiment, the behaviors of the phosphorus and fat contents of rainbow trout, Salmo irideus, during its growth were observed. Fat content was reduced during the development from fertilization to hatching and began to increase after 2 months feeding. The following samples showed a maximum content of phosphorus in each type: (1) 1 month fed fry-insoluble and ether soluble phosphorus, (2) 3 month fed fry-water soluble phosphorus. Total phosphorus reached its maximum content in 1 month fed fry.
    It is considered that the most parts of phosphorus, in the early stage of growth, are utilized for construction of tissues and movement of fish.
  • サバ肝臓中の脂肪及び胆汁酸含量
    小野 豊樹, 永山 文男, 山田 知生
    1959 年 24 巻 10 号 p. 862-864
    発行日: 1959年
    公開日: 2008/02/29
    ジャーナル フリー
    Mackerel liver was analysed for fat-and cholic acid-contents. Cholic acid is commonly found in bile which is indespensable in digestion, absorption, and transportation of fat. Determination of cholic acid was made by the colorimetry standing on the INOUE's reaction.
    Although no correlation was found between the contents of fat and cholic acid, there was a tendency that the cholic acid level is higher in smaller liver than in bigger one: the former (<6.5g.) contained cholic acid above 100mg.% and the latter (>6.5g.) below 100mg.%. Total content of cholic acid in one liver is seemed to be lie in the limited range between ca. 2.5 and 8.2mg., in most cases 2.5-5.0mg. Then it is presumable that the cholic acid content in liver is controlled in constant level by some physiological function.
  • 土屋 靖彦
    1959 年 24 巻 10 号 p. 865-874
    発行日: 1959年
    公開日: 2008/02/29
    ジャーナル フリー
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