巻号一覧
26 巻, 12 号
選択された号の論文の18件中1～18を表示しています
- |<
- <
- 1
- >
- >|
-
汚濁指標としてB. O. Iを用いた水質調査諸岡 等1960 年 26 巻 12 号 p. 1147-1151
発行日: 1960/12/25
公開日: 2008/02/29
ジャーナル フリーThis study was conducted to clarify the significance of a new indicator (B. 0. I.-Biological Oxygen Index), which had been assumed as an indicator of sea water pollution caused by mi-croorganisms, and the following results were obtained.
1) Many fishes of N Aquarium died last summer. Although no abnormality was found by chemical analysis, the value of B. O. I. revealed that there were so many microorganisms. It is easily conceivable that microorganisms can not proliferate in the culture water, from the fact that the value of B. O. D. or C. O. D. of the culture water is small. The microorganisms which play an important part of the origin of the B. O. I., grow on the body of some fishes and make them die, and then spread to some other fishes through the culture water.
2) As the results of a survey on the quality of the waste water from starch factories, that might badly effect fishes, the author reached the following conclusion.
a) In the areas where waste water flows in and tidal currents wash, the value of C. O. D. or B. O. I. indicates somewhat wider polluted areas than the value of pH or B. O. D. does. But the area is not so spread. In such a case, organic substances are decomposed but microorga-nisms are left alive.
b) In the areas where waste water flows in but tidal currents do not effect, pH, D. O. and B. O. I. reveal nearly same results in extent of spreading, and the area is so spread. In such a circumstance, waste water that spreads and pollutes sea water, seems not to be usually diluted and the organic matter decomposed in the same area.抄録全体を表示PDF形式でダウンロード (397K) -
本邦東方海域の海況変動が夏ビンナガ漁場と漁況におよぼす影響井上 元男1960 年 26 巻 12 号 p. 1152-1161
発行日: 1960/12/25
公開日: 2008/02/29
ジャーナル フリーThe purpose of this study is to clearly explain the variety of the main fishing grounds and fishery condition of albacore during the summer period under the influence of the changes of oceanographical conditions, these oceanographical changes can be observed by watching the shifting of albacore fishing grounds during the winter-spring period in the eastern waters off the mainland of Japan (Lat. 30-40°N, Long. 140-160°E) from 1951 to 1959.
The principal data, which have been obtained from the analysis of yearly fluctuations of isotherms of sea surface, are as follows:
1) Oceanographic conditions can be classified into four patterns of HL, HLHLH, LHL and LHLHLH type, by the high and low sequence of surface temperature in the eastern water off Japan (Figs. 1-4).
2) It is found that the migration of albacore during the winter period is controlled largely by the water zone under 16.3°C which can be regarded as “environmental resistance” and water zone between 16.3-22.8°C extends from south to north in the area north of Lat. 35°N are regarded as “environmental induction”***, which induces the fall albacore shoals.
3) It seems reasonable to assume that the main fishing ground of summer albacore moves to the west or east and principally bring about variations of the fishery conditions (Table 1) above-mentioned.
4) As one of the most important conditions which produces favorable summer albacore fishery condition, it can be said that the formation of two or three winter albacore gathering place moves to the south west in adjacent waters of Japan.
5) As one of the most important conditions which get a bad catched fish in summer albacore fishery conditions, it can be said that the formation of the winter albacore gathering place moves eastward waters off Japan, or that density gathering place does not extend from the most adjacent sea to the eastern waters off Japan, and then by those shoals dispersing and moving southward from there, therefore the summer albacore gathering place disperses and its grounds become like those are found in the eastern waters off Japan.抄録全体を表示PDF形式でダウンロード (4099K) -
1959年2月観察の東海中部のタチウオの群構造青山 恒雄1960 年 26 巻 12 号 p. 1162-1166
発行日: 1960/12/25
公開日: 2008/02/29
ジャーナル フリーBy use of fish finder (24 kc) carried by the Toko-maru, the inspection vessel of the Fishery Agency, trial observations of hair-tail shoal were done at the central part of the East China Sea on February 19th and 20th, 1959. The admissible conclusions derived from these resear-ches are reported as follows.
1) Each shoal restored from echo traces formed an ellipse in shape, about 4 to 5.5 miles along the transverse axis and 3 to 4 miles along the conjugate one, with its depth measuring 10 meters or so.
2) In the observed area covering about 170 square miles, more than three masses of fish were found to be arranged in succession from east to west or northwest, the distance between centers of such neighbouring masses beeing about 5 miles.
3) Hair-tail of this area distributed along sea bottom from after the sun-rise till sometime before the sun-set, while swam in middle layer of water by night.
4) The volume of fish contained in a single mass described above was estimated at about 1, 550 tons, being about 11, 000 times of the catch taken by 1 mile hauling through such mass.抄録全体を表示PDF形式でダウンロード (1101K) -
油の混入による足の変化とでんぷん池内 常郎, 清水 亘1960 年 26 巻 12 号 p. 1167-1170
発行日: 1960/12/25
公開日: 2008/02/29
ジャーナル フリーEven in such a case when the elastic properties of kamaboko was decayed as a result of adding oil to modify the quality, it was found that starch added together with the oil not only kept the elasticity of kamaboko in good condition but also happened to strengthen it markedly.抄録全体を表示PDF形式でダウンロード (207K) -
ナマコおよびフジコより糖蛋白の分離抽出について元広 輝重1960 年 26 巻 12 号 p. 1171-1174
発行日: 1960/12/25
公開日: 2008/02/29
ジャーナル フリーThe extraction method of mucoproteins from the muscle tissues of sea cucumbers, Sti-chopus japonicas and Cucumaria japonica, was examined, and the extraction with water after homogenizing the tissues in a Waring blendor was found to be more effective than that with salt solution (Table 1).
Mucoproteins extracted by the two methods did not differ from each other in composition (Table 2). Analyses for nitrogen, sugar components and sulfate-S suggested that the muco-proteins from the both species have itin sulfate in common as the prosthetic group, which is composed of each one mole of hexosamine, hexuronic acid and sulfate. In addition, a neutral polysaccharide which is a polymer of hexosamine and neutral sugar component is also assumed to be present as a moiety of the mucoproteins from S. japonicas, and an acid polysaccharide containing sulfate in C. japonica.抄録全体を表示PDF形式でダウンロード (300K) -
フジコのpoly-fucose硫酸について元広 輝重1960 年 26 巻 12 号 p. 1175-1178
発行日: 1960/12/25
公開日: 2008/02/29
ジャーナル フリーThe prosthetic group of the mucoproteins from- Cucumaria japonica was split and freed from the protein moiety by the procedure shown in Fig. 1. The component sugar of the acid polysaccharide fraction (ppt. II) was examined paper-chromatographically (Table 1) and identi-fied as L-fucose by obtaining L-fucose diphenylhydrazone and p-toluenesulfonylhydrazone. It was also found that the acid polysaccharide contains equimolar sulfuric acid and forms poly-L-fucose sulfate, just like that obtained from another sea cucumber, Stichopus japonicas, by HIYAMA et al. The ratio of acid polysaccharide to protein moiety was calculated approxi-mately to be 5:1 (Table 2).抄録全体を表示PDF形式でダウンロード (260K) -
フジコのitin硫酸の結晶化について元広 輝重1960 年 26 巻 12 号 p. 1179-1182
発行日: 1960/12/25
公開日: 2008/02/29
ジャーナル フリーItin sulfate was successfully crystallized as the calcium salt from the mucoproteins of a sea cucumber, Cucumaria japonica, by the procedure shown in Fig. 1. The chemical com-position of the crystalline itin sulfate was found to be quite similar to chondroitin sulfate prepared by the SCHUBERT method, being composed of each equimole of hexosamine, hexuro-nic acid and sulfur. The values of nitrogen and sulfur were however slightly higher in the former than in the latter (Table 1).
The component sugars of the compound were identified by paper chromatography as gal-actosamine and glucuronic acid (Table 2) and the compound bears similarity to the chondroitin sulfate.抄録全体を表示PDF形式でダウンロード (905K) -
河端 俊治, 内田 大, 赤野 多恵子1960 年 26 巻 12 号 p. 1183-1191
発行日: 1960/12/25
公開日: 2008/02/29
ジャーナル フリーThe method herein reported employes a cationic exchanger, Amberlite CG-50, type 1 (100-200 mesh) for separating histamine (Hm) from such interfering substances as histidine (Hd), tyrosine, tyramine, etc., in a trichloroacetic acid extract (TCA-extract) of fish flesh.
The outline of newly devised method by the authors is as follows:
A 10ml portion of a TCA-extract is adjusted to pH 4.6 and added to top of a cationic exchanger column (8×55mm; flow rate, 2-3ml/min.; pH of the resin is pre-conditioned to pH 4.6 with 0.2 N acetate buffer).
The column is rinsed with 80ml of 0.2 N acetate buffer at pH 4.6 and the Hm absorbed on the resin column is eluted with 8 ml of 0.2 N HCl. The reaction of the elute is adjusted to pH 7 and the volume is filled to 10ml with distilled water.
A 2ml aliquot of the elute is distributed in a colorimetric tube containing 5ml of 1.1N Na2CO3, coupled with 2ml of Paury's diazo reagent, and the absorbance is determined at 510mμ by a Coleman spectrophotometer.
The recovery of Hm by this method was 99 to 101%. The maximum exchangeable capacity for Hm of the column was 7, 000γ with pure Hm-2HCl solution and 6, 000γ with decomposed fish extract. The presence of Hd, tyrosine, or tyramine in TCA-extract did not influence the Hm value.抄録全体を表示PDF形式でダウンロード (615K) -
燐化合物含量の個体差および部位差中野 智夫1960 年 26 巻 12 号 p. 1192-1197
発行日: 1960/12/25
公開日: 2008/02/29
ジャーナル フリーIn the previous report, the author pointed out that the contents of various phosphorus com pounds in fish muscle showed such wide individual variations that it was very difficult to com-pare their contents among several fish species with each other.
The present report deals with, by using gibel and mackerel, a special reference to whether the individual variations are caused by the difference among the innate characteristics of each fish or among the acquired factors such as environmental conditions and killing methods.
The results are shown in Tables 1, 2, 3 and 4, and summarized as follows;
1) The innate individual variations of the phosphorus compound content in the same spe-cies were so small that it is concluded that the great variations found in the previous report were mostly due to the acquired factors.
2) The phosphorus compound content in muscle varied slightly but significantly according to the locality and kind of muscle, such as ordinary and dark muscles. Therefore it was point-ed out that specimens must be carefully prepared.
3) The values of XP/TP in the Tables clearly indicate that the ratio of organic phos-phorus compounds in muscle is higher in mackerel than in gibel, and this fact suggests that there is a difference in muscular function between these two fishes.抄録全体を表示PDF形式でダウンロード (364K) -
RPについての検討中野 智夫1960 年 26 巻 12 号 p. 1198-1199
発行日: 1960/12/25
公開日: 2008/02/29
ジャーナル フリーIn the present report, phosphorus compounds contained in acid soluble fraction in fish muscles and not hydrolysed by n-HCI in 7min. at 100°C was researched chromatographically. This phosphorus compounds fraction was shown with the abbreviation “RP”, namely, TP-(IP+7'P+CP), in this series of reports.
The results obtained suggests that the phosphorus compounds fraction is mostly consisted of the so-called mononucleotides such as AMP which is comparatively stable among organic phosphorus compounds.抄録全体を表示PDF形式でダウンロード (128K) -
鰹幽門垂蛋白分解酵素精製時のGlycylglycine Dipeptidaseの動行勝又 悌三, 斗ケ沢 宣久1960 年 26 巻 12 号 p. 1200-1203
発行日: 1960/12/25
公開日: 2008/02/29
ジャーナル フリーThe present investigation was made in order to elucidate the behaviour of the glycylgly-cine dipeptidase during the refining of crystalline proteinase of bonito pyloric caeca. The results were as follows:
The glycylglycine dipeptidase was adsorped on Amberlite XE-64 (Fig. 1), and the peptidase activity was observed in all the fractions except one case (fraction G) during the refining pro-cess (Table 1, Fig. 2 A-F).
As the peptidase activity disappeared in the fraction G, the crystalline proteinase obtained was known not to hydrolyze glycylglycine.抄録全体を表示PDF形式でダウンロード (227K) -
金田 尚志, 金子 徳五郎, 梅本 滋, 石井 清之助, 酒井 寿恵1960 年 26 巻 12 号 p. 1204-1209
発行日: 1960/12/25
公開日: 2008/02/29
ジャーナル フリー“Katsuobushi” is a dried strip prepared from skipjack, Katsuwonus pelamis (LINNE). It is frequently used for a broth of Japanese style soups. However, sometimes when it contains an amount of oil originated from raw material, the product is not regarded to have a high qua ity. It is also the case with dried strips from sardine, mackerel and saury that contain oils.
With a view to improving the quality of these products, the authors carried out the ex-traction of oils from dired strips with n-hexane. After extraction of oils, the products were found very much improved in property as indicated in tables, figures and plates. The soup prepared from the treated material became clear and showed a better taste than that from non-extracted one.抄録全体を表示PDF形式でダウンロード (1376K) -
色調の灰白色化に関する分光光学的検索(その1)小泉 千秋, 野中 順三九1960 年 26 巻 12 号 p. 1210-1215
発行日: 1960/12/25
公開日: 2008/02/29
ジャーナル フリーThe katsuobushi, an important product in Japan made from skipjack by a time-honored special method of drying, is truly a masterpiece from various points of view, and yet there remains some room for further improvement in its property. The occurrence of the so-called shirata, for instance, along with which a piece of katsuobushi under storage loses its original amber color to become ashy white with simultaneous moldering of its body, often gives rise to more or less serious drops in commercial value of this product.
As the amber color of katsuobushi is to be due to the heme pigment in the muscle of skipjack as raw material, the said discoloration may surely be a change of this pigment de-veloping through a certain course. Some difficulties, however, stand in the way of approach to this course, because the muscle pigment already denatured as in a piece of katsuobushi cannot be extracted with any sort of solvent to be directly measured. Also the known method of estimating the color tone of meat by measuring the light coming reflected by the meat fails to be availed in the case of katsuobushi because of the extreme transparency of this product. The authors, now trying to extract with HCl-acetone the heme component after deriving it to hemin, found that the extract from an amber-colored normal portion of katsuobushi alway contained the hemin thus formed but the extract from shirata comprised no heroin (Fig. 4). This tells the absence of muscle pigment in the shirata portion, suggesting the destruction of porphyrine ring into simpler pyrrole derivatives. WATTS2) states in his lecture on the color change of meat products through oxidation that the porphyrine ring as the prosthetic group of heme pigment is attacked, opened and further led to derivatives more and more strongly reduced in the constituent pyrrole rings with corresponding change in color from yellow down to a colorless state. Since the authors confirmed on the other hand that chips of katsuobushi are readily brought by aeration into a state of shirata (Figs. 5 and 6), the development of said ashy white with the formation of shirata may perhaps be taken, in analogy to the case of other meat products described by WATTS, as a manifestation of an oxidative destruction of muscle pigment caused by the air that surrounds the katsuobushi pieces.抄録全体を表示PDF形式でダウンロード (406K) -
橋本 芳郎, 内藤 幸次, 堤 淳三1960 年 26 巻 12 号 p. 1216-1221
発行日: 1960/12/25
公開日: 2008/02/29
ジャーナル フリーPDF形式でダウンロード (1027K) -
福島 清, 岡田 郁之助1960 年 26 巻 12 号 p. 1222-1226
発行日: 1960/12/25
公開日: 2008/02/29
ジャーナル フリーIn the previous papers1, 2), the authors have reported that a polarographically reducible substance is found in the water soluble extractives of molluscan or crustacean meat and it is probably one of the organic bases.
In this paper, we are dealing with the ultraviolet absorption spectrum and the polarogra-phic property of this substance which was purified by the paper chromatographic technique (Fig. 1).
According to the results, the fraction No. 3 had an absorption maximum at 272mμ in water or Mc Ilvaine's buffer solution of pH 7.0 (Fig. 3), and showed a refined reduction wave (Fig. 2). The substance was found mainly in the sub-fractions 3a and 3b (Figs. 4 and 5), and then irrelevant to the ninhydrin positive substance (refer to Fig. 1B).抄録全体を表示PDF形式でダウンロード (259K) -
木俣 正夫, 河合 章, 石田 祐三郎1960 年 26 巻 12 号 p. 1227-1230
発行日: 1960/12/25
公開日: 2008/02/29
ジャーナル フリーThe biochemical and microbiological properties of bottom muds in a bay or an inland sea may vary owing to the slight differences in layers of muds. In sampling, therefore, it must be given attention to that the layer of muds might be not disturbed, and it should be taken as it is. Using the ordinary sampling-apparatus, the layer of muds is disturbed and it can be hardly taken as it is. Although there is the core-sampler of the apparatus being employed at present, it can be scarcely used, because it is on a very large scale.
In this paper, the simple core-sampler fitted for the purpose is designed, and an example of analytical data of the bottom muds taken from Maizuru bay with this apparatus is shown in the Table 1.抄録全体を表示PDF形式でダウンロード (236K) -
木俣 正夫, 河合 章, 石田 祐三郎1960 年 26 巻 12 号 p. 1231-1233
発行日: 1960/12/25
公開日: 2008/02/29
ジャーナル フリーGenerally, the estimation of total counts of sulfate-reducing bacteria present in bottom muds of the sea is carried out by the decimal dilution method with a single tube. However, results obtained by this method appear to have an appreciable error.
In this paper, two methods are examined in order to obtain the more accurate bacterial count, i. e. (1) the method to estimate M. P. N. index which is usually used in case of the coli-aerogenes group (in this method the semi-solid medium is employed, as shown in Table 1); and (2) the method to estimate the total count from the number of colonies formed on the agar plate under an anaerobic condition. From the data as shown in Tables 2 and 3, the former seems to be more suitable for the purpose.抄録全体を表示PDF形式でダウンロード (194K) -
1960 年 26 巻 12 号 p. 1237
発行日: 1960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 (56K)
- |<
- <
- 1
- >
- >|