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25 巻, 2 号
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輪紋の形成安田 秀明1959 年 25 巻 2 号 p. 95-99
発行日: 1959/06/25
公開日: 2008/02/29
ジャーナル フリーFor different kind of fish the time of scale ring formation is not uniquely determined according to the circumstance through which they have grown up; it varies usually with every species. Even with one species, moreover, peculiarities in geographic region where they live, their age and degree of maturation have influences upon the season in which the ring is shaped.
Out of an examination made for a number of different species of fish having just passed through a coldest season it was inferred that at most 35% of them had such a ring as situated closely to scale periphery, suggesting that ring formation in winter is rather a rare case.
The scale ring seems to be formed in general in an early period of generative maturation and/or in a spawning-time of the fish.抄録全体を表示PDF形式でダウンロード (385K) -
マクリの生育に対するアミノ酸及びビタミン類の効果柏田 研一, 柿本 大壱, 金沢 昭夫1959 年 25 巻 2 号 p. 100-102
発行日: 1959/06/25
公開日: 2008/02/29
ジャーナル フリーIn the previous paper1) we dealt with the effectiveness of amino acids, vitamins and pyloric coeca extract of skipjack on the growth of Porphyra tenera. Successively we studied on the same subject through the culture of Digenea simplex. The results are summarized in Table 1. In these studies it was found that the growth of Digenea was improved by addition of casein hydrolysate, vitamin mixture and pyloric coeca extract of skipjack as in the case of Porphyra. The addition of vitamin B12 allowed a considerable growth of Digenea when added in much smaller quentity, about 0.002-0.02γ per litre of sea water. The further addition of vitamin B12 was without apparent effect.抄録全体を表示PDF形式でダウンロード (231K) -
葉室 親正1959 年 25 巻 2 号 p. 103-110
発行日: 1959/06/25
公開日: 2008/02/29
ジャーナル フリーIn this study, we have measured the shape of the net under operation for the otter trawl and for the two-boat trawl, by means of several precise devices; namely net-height selfrecorder, net-against-water speed meter, and self-recording tension meter for head or ground rope and warp. And then, the comparison was made for the fishing efficiencies of both nets (Table 5, Fig. 10).
The results of measurement on net shape show that the otter trawl net was operated in violent state because it is towed speedy, and in the other hand, the two-boat trawl net natural and reasonable by means of slow towing (Fig. 6, Table 3, Fig. 7).抄録全体を表示PDF形式でダウンロード (434K) -
佐々木 幸康, 小池 篤1959 年 25 巻 2 号 p. 111-116
発行日: 1959/06/25
公開日: 2008/02/29
ジャーナル フリーThis report is concerned in the catching variation of hair-tails, croacker and Korean prawn by steam trawler in the Eastern China Sea.
The data of this report are based on catching records which are presented by a fishing company.
Some conclusions may be brought as follows: variations of catches relating to a time, when fishing is done in daytime or night, have nothing to do with the ability of trawlers themselves, nature of fishing grounds and also trawling technique, have concern with vertical movements of fishes and also their gathering and distribution, which are influenced by the environments.
a) Correlation between catches and tidal current was not so remarkable (Fig. 3. a), b) ).
b) Some variations of catches were obtained from different growth stages of the same species, and were concerned with the time when fishing was done during daytime or not (Fig. 2. a), b) ).
c) Diurnal light intensities correlate with variations of the catches.抄録全体を表示PDF形式でダウンロード (393K) -
田口 喜三郎1959 年 25 巻 2 号 p. 117-121
発行日: 1959/06/25
公開日: 2008/02/29
ジャーナル フリーThrough the oceanic investigations in the past, it is known that the migration of salmon coincides with the movement of certain oceanic currents. Based on this finding, investigations of current movements by means of buoys were conducted in 1958 season, in order to clarify the migration pattern of salmon.
Nine thousands eight hundreds fifty five buoys were released and 1533 were recovered, making the rate of recovery about 15%.
Results of the above investigations suggest that:
1. In the waters between Kamchatka Peninsula and the western Aleutian Islands, there is an anti-clockwise current in the summer season.
2. In May, the center of this current is located around 170°E and 50°N, and it gradually moves westwards.
3. In June, the center of this current is found around 165°E and 50°N, and then it moves in the northwest direction.
4. In July, the center of the current makes little movement, and toward the end of July it begins to move southeastwards.
5. The above-mentioned movements of the center of the current indicate that through May and June the influence of the warm current moving northwestwards in the southern part of the North Pacific becomes predominant, while the cold current moving southwards along the Kamchatka Peninsula decreases its power, and that beginning in July, this relation of strength between the warm and cold currents is gradually reserved.抄録全体を表示PDF形式でダウンロード (286K) -
鮪幽門垂蛋白分解酵素の結晶分離斗ヶ澤 宜久, 勝又 悌三1959 年 25 巻 2 号 p. 122-126
発行日: 1959/06/25
公開日: 2008/02/29
ジャーナル フリーThe purification of the proteinase of tunny pyloric caeca was carried out as follows; the distilled water extraction of ground material, salting-out with ammonium sulphate, dialysis, rivanol treatment for removal of amylase, fuller's earth treatment, and precipitation and cry-stallization with acetone (Fig. 3).
The crystals of proteinase were obtained in the form of needles (Fig. 4).
The crystalline proteinase was obtained with an yield of 1.5% in activity and a specific activity increased 20.6 times as compared with the original solution (Table 3).抄録全体を表示PDF形式でダウンロード (841K) -
アクトミオシンの粘度測定に関する基礎的問題右田 正男, 鈴木 たね子1959 年 25 巻 2 号 p. 127-135
発行日: 1959/06/25
公開日: 2008/02/29
ジャーナル フリーSome fundamental problems concerning the viscosity of actomyosin were studied by using a tilting viscometer (Fig. 1) designed by WADA3), in which control of velocity gradient of the flow can be readily practiced simply by changing the position on the supporting plate to which the curved end of the viscometer is fixed. Relative viscosity ηγ and velocity gradient ?? are calculated from equations (1) and (2) respectively, where to and ts are efflux times of solvent and solution, respectively. V and R in equation (2) are the efflux volume and the radius of the capillary, respectively.
Viscosity of carp actomyosin solution prepared according to Table 1 was measured at varying velocity gradients ( ?? ) and concentrations (c). Some one hour was required for the whole measurement, but the solution proved to be stable at least for one hour at 10°C. (Table 2) and 20°C.
Apparent decrease in viscosity was observed with increasing velocity gradient (Fig. 2), as already reported by many workers with rabbit1, 2) and carp6) actomyosins. At quite a low velocity gradient ( ?? <100 sec-1), however, ηγ showed a fixed value independent of ?? at any concentration studied (0.03-0.25%) as illustrated in Fig. 2. This is not concordant with the result obtained by HAMOIR who measured viscosity of carp actomyosin under varying pressures form 0 to 15cm. of water by means of a capillary tube equipped with an air reservoir. On the other hand, the same results as ours have been obtained with nitrocellulose in butyl acetate and polystyrene in toluene as well as tobacco mosaic virus in water7). The reason of the disagreement between the result of HAMOIR and ours is obscure.
Intrinsic viscosity [η] of carp actomyosin was determined from ηsp/c or In ηγ/c by extrapolating both c and ?? to zero and was found to be 2.0-6.0 (Fig. 3). Measuring temperature seemed to exert an influence hardly or but slightly, if any, on intrinsic viscosity of carp actomyosin; [η]=2.5 at 5°C., and 2.2 at 20°C. were obtained with one and the same preparation (Fig. 5).
Viscosity number Zη=(2.3 log ηγ)/c is often conveniently used as a substitute of intrinsic viscosity. Since, however, in carp actomyosin no linearity was found except one out of a dozen cases in the relationship between In ηγ and c at least within our experimental conditions (Fig. 4), viscosity number cannot be a characteristic quantity independent of experimental conditions. Similarly in carp actomyosin at least within our experimental conditions, ATP-sensitivity, Zη-ZηATP/ZηATP, proposed by PORTZEHL et al cannot be taken significant in characterizing an actomyosin preparation, independently of experimental conditions.
The initial slope of the curve (ηsp/c)c→o- ?? or (In ηγ/c)c→o- ?? affords a rough measure of the readiness with which the molecules are orientated, that is the shape of the molecule; and the initial slope of the curve (ηsp/c) ?? →o-c or (In ηγ/c) ?? →o-c offers some knowledge about the extent of intermolecular interaction (cf. Fig. 6).抄録全体を表示PDF形式でダウンロード (569K) -
III. 海産魚筋肉中のトリメチールアミンオキシドの起源岡市 友利, 真鍋 正哉, 橋本 芳郎1959 年 25 巻 2 号 p. 136-140
発行日: 1959/06/25
公開日: 2008/02/29
ジャーナル フリーThe most striking difference in the metabolism of TMO between fresh and marine fishes was found in the long maintenance of a relatively constant and fairly high level of the base by the latter, even when the supply from the outside was cut off. Some of TMO in the muscle of marine fish was also confirmed to be of the exogenous and of the endogenous origins.抄録全体を表示PDF形式でダウンロード (262K) -
油の混入による足の変化と魚種池内 常郎, 清水 亘1959 年 25 巻 2 号 p. 141-143
発行日: 1959/06/25
公開日: 2008/02/29
ジャーナル フリーWhen oil was added to Kamaboko, a fish cake, made from fresh fish meat for the purpose of improvement of its quality, the jelly strength was not affected so much, as far as the amount of oil did not exceed the proportion of about 20%. On the other hand, when the amount of added-oil exceeded this limit, the strength dropped down suddenly. It was considered that when the amount of added-oil was within the proportion of about 20%, the oil might be enclosed safely in the net-work of fish meat protein in the state of stable oil-water emulsion, but beyond this limit, the emulsion be broken down, or the oil overflowed through the network of Kamaboko, so that the strength decreased.
This tendency is found among different fishes, while Kamabokos made from them are unlike one another in jelly strength. And the decrease of jelly strength in excess of oil-content over the limit, differs also in extent with species of raw fish.抄録全体を表示PDF形式でダウンロード (142K) -
油の混入による足の変化と鮮度池内 常郎, 清水 亘1959 年 25 巻 2 号 p. 144-146
発行日: 1959/06/25
公開日: 2008/02/29
ジャーナル フリーIt is true only in the case of Kamaboko, a fish cake, made from quite fresh fish that the jelly strength never decrease by adding oil within a proportion of about 20%, as reported in our previous paper. In Kamaboko made from less fresh fish, the strength was found to decrease with the increase of oil content.
We found also that a large amount of added-oil for Kamaboko, about 50%, was never liberated from the tissue of Kamaboko made from quite fresh raw fish, but when the freshness of the fish decreased, as little an amount of oil as 15% could not be retained in the tissue.抄録全体を表示PDF形式でダウンロード (143K) -
定量法の検討藤田 孝夫, 橋本 芳郎, 森 高次郎1959 年 25 巻 2 号 p. 147-152
発行日: 1959/06/25
公開日: 2008/02/29
ジャーナル フリーInosinic acid, an alleged tasting substance of foodstuff, was determined by the column chromatographic method using an ion-exchange resin, Dowex 1. The method of R. Bergkvist et al. was adopted and found to be satisfactory for the isolation of inosinic acid from adenine or inosine nucleotides (Fig. 1), but not so sharp in separation of the acid from uridylic acid (Fig. 2). As shown in Fig. 3, however, the separation of nucleoside monophosphates is attained by adopting a longer column and a slightly modified eluting agent. It was also found that the time required for the elution of inosinic acid is reducible without any decrease in accuracy by changing the flow rate and composition of eluting agent, as shown in the footnote of Table 1.
The content of inosinic acid determined on the perchloric acid extracts of several kinds of foodstuff is listed in Table 1, together with the results of recovery test on the added inosinic acid. The fish meat reveals higher values, whereas the acid is not detected in the foodstuffs of vegetable origin, dried mushroom and miso (bean paste). Due to the disturbance of unknown substance revealing an intense absorption in ultraviolet region, the determination on sake was impossible.抄録全体を表示PDF形式でダウンロード (356K) -
鴻巣 章二, 森 高次郎1959 年 25 巻 2 号 p. 153-155
発行日: 1959/06/25
公開日: 2008/02/29
ジャーナル フリーSucceeding to the previous papers1-3), in which the amino acid composition of the proteins of fish and crustaceans was given, the present paper deals with the shell-fish proteins.
The minced edible part of a hard clam (Meretrix meretrix lusoria GMELIN) and that of an abalone (Haliotis gigantea GMELIN) were thoroughly extracted with boiling water acidulated with acetic acid (pH 4.5), ethanol and ether in order.
Amino acids in the proteins thus obtained were determined by the column chromatographic method using an ion-exchange resin and the results obtained are given in Table 3.
Although the pattern of amino acid distribution in the proteins of these shell-fishes is relatively uniform, some slight differences are observed on several amino acids. The protein of abalone is rich in glycine, proline and arginine and poor in leucine, glutamic acid, tyrosine and lysine when compared with that of hard clam. It is also found that the tryptophan content of the hard clam protein is rather high.
These shell-fish proteins show a lower value of valine, methionine, phenylalanine, lysine and histidine than the muscle proteins of fish1, 2) and crustaceans3) examined in our previous studies.抄録全体を表示PDF形式でダウンロード (152K) -
米 康夫, 富山 哲夫, 浜田 七郎1959 年 25 巻 2 号 p. 156-162
発行日: 1959/06/25
公開日: 2008/02/29
ジャーナル フリーImmediately after being caught butter fish and lizard fish were subjected to various CTC-treatments aboard a bull trawler, “Akashimaru No. 96”, and stored in plain or CTC ice in a fish hold of the boat for 16 to 19 days. The CTC treatments employed were (1) CTC-icing (4.5ppm CTC), (2) two-minute dip in sea water solution of CTC and (3) showering a 25-kg lot of fish with a one liter aliquot of the solution. The volatile bases nitrogen (VBN) and CTC residue were determined after landing by the microdiffusion method5) and the cylinder plate assay method4), respectively.
The butter fish stored in plain ice without prior CTC treatment showed incipient spoilage, whereas those held in CTC-ice were judged to keep a passable quality. The quality of the fish stored in CTC-ice was better than that of spray-treated fish and comparable with that of dip-treated in a 10 ppm CTC solution. In dip-treated group, the fish quality was fairly improved with the increase in the CTC concentration.
The CTC residue was found about 0.1 ppm in the flesh of butter fish when sprayed with a 80 ppm CTC solution, dipped in a 40 ppm CTC solution and/or CTC-iced. The CTC residue was highest right under the skin, decreased sharply with the depth of flesh, and not existed in deeper part than a 5-mm distance from the skin.
In case of lizard fish, the effectiveness of the CTC treatment was not so marked. The CTC residue in this fish was far smaller than that in butter fish though the vertical distribution pattern of CTC in the flesh was similar each other.
Under the present experimental condition, the CTC residue varied linearly with the CTC concentration of the solution for the dip or spray treatment, and logarithm of the residue in the flesh showed a linear relationship with logarithm of VBN of the flesh. These relationships suggest that passable quality (VBN, 25mg%) of any fish comparable to butter fish in size and shape will be resulted from keeping CTC residue at a 0.1 ppm level which can be achieved by such treatment aboard the boat as a dip in 20 to 40 ppm CTC solution or a spray with solution of CTC concentration higher than 80 ppm.抄録全体を表示PDF形式でダウンロード (505K)
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