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Volume 25, Issue 6
Displaying 1-17 of 17 articles from this issue
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Tasae KAWAKAMI, Otohiki SUZUKI1959 Volume 25 Issue 6 Pages 413-416
Published: 1959
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSDownload PDF (113K) -
Jun NAKAGOME1959 Volume 25 Issue 6 Pages 417-420
Published: 1959
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSI studied on the annual and monthly variations of fishing condition and distribution of yellowfin tuna in the Arabian Sea.
1) The rate-of-catch (catch number per hundred hooks) of the fish was high in 1955-'56, and low in 1957-'58 and medium in 1959.
2) The rate-of-catch of the fish was high in every spring and late of autumn. Good fishing period was from March to May in 1955-'56 and May in 1957-'58.
3) The rate-of-catch of each sub-area increased and decreased with all sub-areas. Good fishing area was distributed in the eastern part in 1957-'58 and in the middle or in the wes-tern part of the Bay in 1955-'56 and 1959.
4) Good fishing area was distributed from March to May in the mouth part and the area in the inner part extended from western part for middle in the same period in 1957-'58. It has changed from the middle part for western one in the above-mentioned period in 1955, 1956 and 1959.
5) Accordingly, fishing condition and distribution in the good fishing year differ from those of the bad fishing year, and those of 1959. However, it seems that 1959 may be good fishing year in my conjecture.View full abstractDownload PDF (908K) -
Jun NAKAGOME1959 Volume 25 Issue 6 Pages 421-423
Published: 1959
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSI studied on the annual and monthly variations of fishing condition and distribution of black marlin, Makaira mazara in the Arabian Sea.
1) The rate-of-catch (catch number per hundred hooks) of the fish in mouth part (Lat. 0-5°N.) of the Sea periodically variated with high in summer and low in winter.
2) The average rate-of-catch from April to September which was in good fishing period in the mouth part, increased from 1955 to 1957 and decreased from 1957 to 1959.
3) The rate-of-catch of the fish in 1958-'59 was lower than that of in 1955-'56 in the mouth part.
4) The rate-of-catch in the mouth part increased with all sub-areas from winter to summer and decreased from summer to winter.
5) The rate-of-catch in the inner part decreased from January to May. So, it was presumed that the rate-of-catch may periodically variate with high in winter and low in summer, and that the fish stock may migrates from north to south and to the opposite direction as fish stock in the western Pacific Ocean.View full abstractDownload PDF (1524K) -
INFLUENCE OF FLUCTUATIONS OF THE OCEANOGRAPHICAL CONDITIONS UPON THE MIGRATION AND DISTRIBUTION (PATTERN) OF ALBACORE IN THE WINTER-SUMMER PERIOD AND ITS FISHING GROUNDSMotoo INOUE1959 Volume 25 Issue 6 Pages 424-430
Published: 1959
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSThe purpose of this study is to explain the variety of the life zone of Albacore in the winter-summer period under the influence of the fluctuations of the oceanographical conditions in the southern waters off Japan (Lat. 28-36°N, Long. 135-145°E).
The principal information, obtained from the analysis of yearly fluctuations of isotherms of sea surface, are as follows;
1) Oceanographic conditions can be classified into three patterns of C, L and C-L type, by existance or non-existence of so-called Cold Water Masses which appear frequently in the southern waters off Japan.
2) It seems reasonable to assume that the migration and distribution (pattern) and the formation of fishing grounds of Albacores in the winter-summer period have patterns which adapts itself to each oceanic pattern.
3) Its is found that migrations of Albacores in winter are controled by the Cold Water Masses which can be regarded as “environmental resistance” or “environmental barrier.” Therefore fluctuations of the distrubution and fishing grounds occur according to the formation of the Cold Water Masses.
4) It can be said that fishing ground of summer Albacore moves to the west or east by oceanographic conditions mentioned above in article (3), and fishing season also begins early or later.View full abstractDownload PDF (489K) -
Daiichi KAKIMOTO, Akio KANAZAWA1959 Volume 25 Issue 6 Pages 431-434
Published: 1959
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSPost-mortem changes of the contents of folic acid, FA, and folinic acid, CF, in muscle (white), heart, gonad, liver, kidney and blood were pursued using carp, Cyprinus carpio, as material which were killed instantaneously and dissected just after then. The results found with the specimens subjected to autolysis were compared with those obtained for parallel samples of said tissues and organs intentionally added with the so-called conjugase that had been prepared from chick pancreas or from hog kidney (see Table 1 and Fig. 1).
While examined by subjecting them to autolysis for 72 hours at 30°C, on the one hand without addition and on the other hand with addition of conjugase together with cysteine, said tissues and organs developed a few peculialities as follows:
In the case of blood, the amounts of free FA and CF increase rapidly in a way practically uninfluenced by the addition of conjugase.
In liver and kidney as highly potentialized with both FA and CF, amounts of these acids in free state, though increase rapidly, can attain to their maximums only in the presence of added conjugase.
Muscle (white), heart and gonard resemble one another in that mere autolysis does not cause them to liberate any substantial amounts of CF.View full abstractDownload PDF (234K) -
MODEL EXPERIMENTS WITH SYNTHETIC RESIN PARTICLESMinoru OKADA, Atsuko YAMAZAKI1959 Volume 25 Issue 6 Pages 435-439
Published: 1959
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSIn the previous papers of this series, it was shown that gelatinization of starch was necessary for enhancing jelly strength of fish meat jelly (Kamaboko), and it was supposed that physical properties of starch granules embeded in meat texture might have a close relationship with its ability reinforcing jelly strength.
In this paper, it was discussed, using synthetic resin particles as models of starch grain, how jelly strength of fish meat jelly varies with the properties (mainly, mechanical strength and affinity for water) of fine particles embeded in the jelly.
In the presence of small particles (diameter of about l00 μ) of polyvinyl chloride (PVC), polyvinilidene chloride (PVdC) or sand, a distinct increase in jelly strength was observed by a gelometer. This effect decreased in the order named.
The effectiveness varied also with size of particles. For example, with PVC, the following order was observed,
20μ>100μ>3μ.
Hydrophobic synthetic resin particles above mentioned had no improving action for “Ashi” of Kamaboko judged by sensory test, though they distinctly increased the mechanical strength of the jelly. On the other hand, granules of polyvinyl alcohol which has a strong affinity for water showed improving effect similar to starch, keeping together meat tissue and water, and creating fine-grained, tender body with high jelly strength.
In conclusion, in order to improve “Ashi” of Kamaboko, it is necessary that granules both with certain degree of mechanical strength and with a strong affinity for water was present in meat texture.View full abstractDownload PDF (327K) -
RELATION BETWEEN PROPERTIES OF STARCH AND REINFORCING ABILITYMinoru OKADA, Atsuko YAMAZAKI1959 Volume 25 Issue 6 Pages 440-447
Published: 1959
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSIn the present paper, the properties of starch were investigated with particular reference to the ability reinforcing jelly strength of fish meat jelly.
In order to prepare starch samples with different properties, starches were modified to different degree by oxidation with hypochlorite or by aldehyde treatment. It was supposed that aldehyde treatment strengthened the granule by forming methyleneoxide bridge between starch molecules, and that starch grain was weakened by oxidation as a result of disintegration of amorphorous spots of granules.
Besides measuring pasting characteristics, strength of granules of modified starch samples were presumed from shape of cooking curve of viscogram by the Brabender Amylograph. Water imbibing ability of starch granules was determined by sedimentation volume.
Oxidized sample decreased in power reinforcing the jelly strength of Kamaboko with the increasing degree of treatment. The addition of aldehyde starch was more effective in enhancing the jelly than unmodified starch. It might be noteworthy that aldehyde potato starch had a distinct effect on enhancing the jelly strength, though it had less affinity for water.
From these facts, it was deduced that strength of starch granules had close relation with its ability reinforcing jelly strength, and that improvement of palatability and appearance of Kamaboko was done by action of water uptake of starch granules on pasting.View full abstractDownload PDF (526K) -
APPLICATION OF MODIFIED STARCH TO KAMABOKO MANUFACTUREMinoru OKADA, Atsuko YAMAZAKI1959 Volume 25 Issue 6 Pages 448-450
Published: 1959
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSIt seemes that starch with any desired enhancing effect can be obtained by modifing to appropriate thick or thin boiling starch. For example, reinforcing ability of starch can be strengthened by aldehyde treatment, a method of preparing thick boiling starch. And, thin boiling starch such as oxidized or acid modified starch is suitable for large amount addition without lowering the quality of Kamaboko.View full abstractDownload PDF (180K) -
A NEW METHOD FOR DETERMINATION OF HISTAMINE IN TISSUESAtsushi TSUDA, Tetuo TOMIYAMA1959 Volume 25 Issue 6 Pages 451-456
Published: 1959
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSThe method herein reported employs Amberlite IRC-50 (H-form) for separating histamine (Hm) from interfering substances in a trichloracetic acid extract of sample tissue. Hm which is adsorbed on the ion exchanger at pH 4.6 is eluted with 0.2 N HCl, treated with nitrous acid, and freed from ammonia by vacuum distillation in alkaline reaction. Hm azo pigment which is formed by coupling with p-nitrobenzene diazonium chloride at pH 9 can be extracted with ethylacetate, the extract being dehydrated with anhydrous sodium sulfate. Shortly after a small amount of ammonia being added, the absorbance of the azo pigment solution is to be determined at 550 mμ by a Beckman spectrophotometer or an electrophotometer using a filter of 570 mμ.
The recovery of Hm included in several muscle tissue extracts was found 96 to 106%. It was found that the Hm content of mackerel flesh ran parallel with bacterial counts and showed a marked change with quality of the flesh as compared with total volatile bases nitroge.View full abstractDownload PDF (375K) -
III. IDENTIFICATION OF DEXTRAN BY MEASURING THE VELOCITY CONSTANT OF ACID HYDROLYSIS AND BY OXIDATION WITH SODIUM META-PERIODATE FOR ‘NETO’ COMPOUNDHitoshi UCHIYAMA, Keishi AMANO1959 Volume 25 Issue 6 Pages 457-464
Published: 1959
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESS1. The velocity constant of hydrolysis of ‘Neto’ showed about 2.8 times as higher than that of amylose at the temperature of 60°C, which suggests a majority of glucosidic linkage in ‘Neto’ should be composed of 1, 6 form.
2. By oxidation test with periodate a comparatively large amount of formic acid was produced from a unit mole of anhydroglucose in ‘Neto compound, which could be another proof to indicate the presence of more 1, 6 glucosidic linkage, a characteristic of dextran.
3. From above two finding, together with the evidences already mentioned in our other reports the ‘Neto’ obtained from spoiled sugared Kamaboko would be determined as a dextran.View full abstractDownload PDF (327K) -
CRYSTALLISATION AND SOME PHYSICAL PROPERTIESKanehisa HASHIMOTO, Fumio MATSUURA1959 Volume 25 Issue 6 Pages 465-469
Published: 1959
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESS1. The two components, F and S, of salmon Hb were successfully crystallised by the method of fractional crystallisation from hemolysate. These preparations were practically homogeneous in the electrophoretical, heat coagulation, ultracentrifugal, and diffusion analyses.
2. Component F and S were found to be different from each other in sedimentation and diffusion constants, and frictional ratio, but seemed not in molecular weight.View full abstractDownload PDF (825K) -
PREPARATION OF CRYSTALLINE PROTEINASE OF BONITO PYLORIC CAECAYoshihisa TOGASAWA, Teizo KATSUMATA, Masashi ISHIKAWA1959 Volume 25 Issue 6 Pages 470-472
Published: 1959
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSThe purification of the proteinase of bonito pyloric caeca was carried out as follows; distilled water extraction of ground pyloric caeca, adsorption of enzyme with Amberlite XE-64, elution of proteinase after washing the resin for removal of amhlase, salting-out with ammonium sulphate, dialysis, decolorization with Duolite A-2, precipitation and crystallization with acetone (Fig. 1).
Crystals of the proteinase were obtained in the form of needles (Fig. 2).
The crystalline proteinase was obtained with an yield of 2% in activity and a specific activity increased 24 times as compared with the original solution (Table 3).View full abstractDownload PDF (760K) -
Distribution of l-(-)-Histidine Decarboxylase among Proteus Organisms and the Specificity of Decarboxylating Activity with Washed Cell Suspension of Proteus morganiiToshiharu KAWABATA, Shigeru SUZUKI1959 Volume 25 Issue 6 Pages 473-480
Published: 1959
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSA strain of Proteus morganii, presumably the causative organism of an outbreak of allergy-like food poisoning from eating raw flesh of big-eyed tuna (Parathunnus mebachii) was isolated by the authors in 1955. The organism was characterized by the production of a large amount of histamine and other unknown vagus-stimulant named “saurine”.
The present paper deals with the distribution of l-histidine decarboxylase among Proteus group as tested with washed cell suspension and the response of the decarboxylating activity upon varying pHs. In addition, the stability of the enzyme in washed cell suspension against temperature and the ability to form ammonia from l-histidine or mackerel infusion medium were studied. Results obtained may be summarized as follows:
1. The presence of l-histidine decarboxylase in washed cell suspensions of 13 strains of Proteus morganii was confirmed, however, the rate of production of histamine was markedly different depending upon strains. Whereas, a very slight activity of l-histidine decarboxylase was detected in strains of P. mirabilis, P. rettgeri or P. vulgaris tested.
2. The l-histidine decarboxylation by washed cell suspension of any of Protea tested, reacted at a range of pH value between 5 and 8 and the activity was the highest at pH 6.0 to 6.5.
3. It is noteworthy that a marked difference was observed in the specificity between l-histidine decarboxylase of P. morganii and that of Cl. perfringens, viz., the former decarboxylates l-histidine at such a wide reaction range as pH 4 to 8, in which the pH of optimum activity was at 5.8, while the activity of the latter limited in an acid side below pH 5.5 and the optimum pH was 3.2.
4. The l-histidine decarboxylase in washed cell suspension of P. morganii was found to be fairy stable at a temperature between 4° to 24°C for 96 hours. While, at 37°C, about 95 per cent of enzyme was inactivated in 24 hours and no detectable activity remained after 96 hours. On the other hand, keeping the suspension in a freezer at -20°C destructed about 70 per cent of activity in 24 hours, however no further inactivation was observed for 96 hours.
5. No appreciable amount of ammonia was formed when certain strains of P. morganii were grown in the mackerel infusion media at 25°C for 48 hours, or when a washed cell suspension was mixed with l-histidine in buffer solutions at pH 4.5 to 9.0 and incubated at 37°C for 3 hours.
6. The facts described above may suggest that the l-histidine decarboxylase of P. morganii is quite different in nature from that of Cl. perfringens.View full abstractDownload PDF (512K) -
FACTORS AFFECTING THE FORMATION OF L (-)-HISTIDINE DECARBOXYLASE BY PROTEUS MORGANIIToshiharu KAWABATA, Shigeru SUZUKI1959 Volume 25 Issue 6 Pages 481-487
Published: 1959
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSFactors affecting the formation of l-histidine decarboxalase by Proteus morganii, # 71 were investigated. The enzyme formation was markedly influenced by such factors as the amount of l-histidine in media, pH, the amount of fermentable carbohydrate, growth temperature, and incubation period.
The enzyme was found to be an adaptive one. For the full development of the enzyme in bacterial cells, 2×10-3 M or more of l-histidine was essential.
Production of the decarboxylase was closely related to pH. The maximum production of the enzyme occurred at an initial pH of 5.1, the lowest value for supporting growth of Proteus morganii. The organisms grown at a pH between 5.5 to 7.3 possessed about 50 per cent and those between 7.6 to 8.7 about 10 per cent of the maximum activity.
The presence of such fermentable carbohydrate as glucose in a medium enhanced not only the yield of bacterial cells but also the activity of the enzyme on protein basis. The highest activity was recorded in the organisms grown in a mackerel infusion medium containing 0.5 to 2.0 per cent of glucose. The addition of 3 per cent or more of glucose rather inhibited the enzyme formation, although it brought about a satisfactorily low pH by fermentation during bacterial growth.
The enzyme activity was the highest at about the time when cell division ceased (at about 16 th hour); while slight activity was shown in the organisms harvested from cultures in the phase of degradation (48 th or 96 th hour).View full abstractDownload PDF (67K) -
SUBDIVISION OF ENTEROCOCCI ON THE BASIS OF THE FERMENTATION TESTSSusumu HORIE1959 Volume 25 Issue 6 Pages 488-496
Published: 1959
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSBy using the dextrose azide-ethyl violet azide broth method many strains of enterococcus group were isolated from feces, soils, waters and foods. According to the seventh edition of Bergey's manual the majority of these strains belonged to Streptococcus faecalis and the remaining strains were identified with Streptococcus faecalis var. liquefaciens. On the basis of the fermentation tests, these strains were divided into three distinct types: Type I ferments mannitol and arabinose, but not sorbitol and glycerol. Type II does not ferment all of these carbohydrates. Type III ferments mannitol, sorbitol and glycerol, but fails to ferment arabinose.
Although considerable number of strains of these three types were isolated from human feces, particularly type I accounting for about the half of them. In the animal-derived strains, on the other hand, type II predominated over the strains belonging to type I or III. Almost all strains isolated from polluted waters and soils belonged to type I or II. On the contrary only gelatin-liquefying organisms of type III were generally isolated from uncontaminated soils and waters in the mountains. Most of strains belonging to type III derived from human and animal feces failed to liquefy gelatin. The above-mentioned facts suggest that gelatin-liquefying organisms of type III may be of nonfecal origin. Most of significant strains of enterococcus group available as indices of pollution may probably be classified into three types mentioned above.View full abstractDownload PDF (641K) -
1959 Volume 25 Issue 6 Pages 503a
Published: 1959
Released on J-STAGE: April 22, 2008
JOURNAL FREE ACCESSDownload PDF (44K) -
1959 Volume 25 Issue 6 Pages 503b
Published: 1959
Released on J-STAGE: April 22, 2008
JOURNAL FREE ACCESSDownload PDF (44K)
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