All issues
Volume 26, Issue 9
Displaying 1-17 of 17 articles from this issue
- |<
- <
- 1
- >
- >|
-
OBSERVATIONS ON THE SEASONAL CHANGE OF PELAGIC WATERMITE, PIONA (PIONA) CARNEA (KOCH) IN LAKE SHIRAKOMASadami KADOTA, Seiji KOKUBO1960 Volume 26 Issue 9 Pages 857-862
Published: 1960
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSDuring the limnological study (1955) of Lake Shirakoma, the authors came across a noticeable occurrence of the association of pelagic water-mite, Piona (Piona) carnea (KOCH). Though this is not uncommon, its regular and rich occurrence, and also its excellent swimming mood, particularly attracted our interest. And thus the authors were naturally led to make a brief observation of this species.
The result of the observation shows that the adult form is found to dominate during the period from late May to early June. Including the young, however, the greatest abundance is seen during early August.
The disappearance of the species during the months from October to May, seems to show that it hibernates during this period in or on the bottom of the lake. The spawning of the species culminates in late July to early August, the spent animals dying out soon after the spawning.
The maximum size of the eggs is 237.5μ, in diameter, the number of eggs per individual being about 32. The largest body length is 2362.5μ, in the female, and 1837.5μ, in the male. These dimensions, however, vary with individuals. It is worthwhile to note that the pulps and pedals of small individuals are larger than those of larger individuals.
The habitat of the above species, Lake Shirakoma in Nagano Prefecture, is a typical Japanese volcanic lake. The lake is situated at such a high altitudes as 2115m, its maximum depth being but 8 meters.View full abstractDownload PDF (457K) -
Yoshio HIYAMA, Yukio NOSE, Makoto SHIMIZU, Junko MATSUBARA, Koshi ONOD ...1960 Volume 26 Issue 9 Pages 863-867
Published: 1960
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSOnodera and others1)-4) have investigated the reduction of number of trout fry after, liberation since 1957, but the cause of the reduction was not known yet. In 1959's investigation, HIYAMA and others joined to assure the role of predation by using radio-isotope. Among 2034 individuals of rain-bow trout fry liberated (small size group 1.2gr., large size group 2.7gr. average), just a half of them was injected at back muscle by 85ZnCl2 solution (1 μc/ 0.03cc per individual). No mortality rate, nor growth was affected by treatment during 2-3 month, while radio-activity remains distinctly above background, by external survey by G-M-survey meter. Water, soil, plants and animals in the vicinity were surveyed frequently after the liberation, but no radio-activity was found except adult trout survived since last year and the excrete of a bird (Cinclus pallasii).
Feeding adult trout by radio-active trout fry powder in aquarium, ratio of up-take (fl=0.24) was measured. Getting Zn65 amount in adult trout body caught in the stream (x cpm) and that in fry at that time (ai), the number of trout fry taken by an adult trout (y) can be obtained by the formula;
y=x/f1×2/ai.
Substituting pigeon for Cinclus pallasii, the excretion ratio (amount of Zn65 in excrete in a day/amount of Zn65 in trout fry fed in a day), f2=0.84, was obtained. By getting the average amount of Zn65 in an excrete of a bird (-x=100 cpm), and getting information on frequency of excrete (N) (126 times a day by a couple of bird) from Mr. Tadakazu ISHIHARA, the number of trout fry taken by a couple of birds in a day (y) can be obtained by the formula;
y=N-x/f2×2/ai=20.
By these informations, at the day 57 days after liberation when the last adult trout was taken (11 ind. altogether), it was enumerated that 33.5 individuals of fry were taken by adult trout, and 1140 by a couple of birds nested near the liberation point. On the other hand, ONODERA and others enumerated that 782 ind. of trout fry survived at that day by test fishing. So, the reduction of trout fry since liberation was 2034-782=1252 individuals. Among them 94% was caused by predation by eleven adult trouts and a couple of birds, and 97% of predation was by the latter.View full abstractDownload PDF (295K) -
Tadashi NAGATA1960 Volume 26 Issue 9 Pages 868-870
Published: 1960
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSWhen a weight is hung down by a netting cord, the weight begins to rotate untwisting the cord. This shows that when a cord is elongated by tensile force, torque is induced in the cord. Between this torque and the elongation of a cord, there must be some complicated relation accompanying the phenomena of creep or relaxation.
In this experiment, test cords were elongated at constant speeds, and the torque-elogation curves were traced on an oscillograph screen and photographed on 35mm film.View full abstractDownload PDF (188K) -
Takuo ENDO, Yasuo MATSUDAIRA1960 Volume 26 Issue 9 Pages 871-876
Published: 1960
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSThe authors reviewed available data on the geographical distributions of five species of seaweeds that are found on the coasts of Japan and are of considerable economic importance, and it was examined what relations are found between these algal distributions and the annual averages or annual cycles of the surface water temperature at the 38 coastal stations. The results are as follows:
1. The palatable brown alga “wakame”, Undaria pinnatifida (HARV.) SUR., is distributed in the waters where annual average of surface water temperature is within the range of 10-19°C. Annual landing of this seaweed is greater in the waters having annual average surface temperatures of about 12°C and about 19°C than in those having any other temperatures.
2. Among the agar-agar seaweeds, Gelidium Amansii LAMX., G. japonicum (HARV.) OKAM. and Acanthopeltis japonica OKAM. are distributed in the waters where annual average of water temperature is not lower than 10, 16 and 17°C respectively.
3. The laver, Porphyra tenera KJELLM., is distributed in the waters where water temperature averages 11-21°C annually.
4. Examination of the annual cycle of water temperature indicates that the growth and distribution of most of these seaweeds are probably affected critically by the water temperatures in a particular period or certain periods of the year rather than by the annual average temperatures, especially near the borders of the distribution range.
Since the geographical distributions of the above-named seaweeds along the Japanese coasts is thus closely correlated to the annual average and annual cycle of surface water temperature, it seems that the latter can be used as a criterion in selecting the suitable sites for the artificial propagation of these seaweeds.View full abstractDownload PDF (391K) -
Fumihiro KOGA1960 Volume 26 Issue 9 Pages 877-881
Published: 1960
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSThe Copepoda nauplii are herbivore, preyed by the larvae of Pisces, Crustacea, Sagittoidea and the others which prey upon the nauplii. They may assume an important rôle in the food chain in the sea.
Centropages abdominalis SATO occurs usually in rather large numbers in January, in the north western coast of Kyushu. In this season the plankton community is dominated by Bacillariaceae, especially by Thalassiosira subtilis (OSTENFELD).
In rearing the female specimens of C. abdominalis were placed in the jars filled with the water (Cl--19.06‰). Skeletonema costatum (GREVILLE) and Stephanophixis palmeliana (GREVILLE) GRUNOW were placed in the jars for a fresh supply of the food or oxygen.
The number of eggs produced by C. abdominalis ranged from 120 to 130 with an average of 122 eggs per brood. The egg is semitranslucent with light green in colour. The pelagic egg is 0.075mm in diameter having many setae on the surface.
The length of the setae is from 0.02mm to 0.04mm. The egg is very similar to Haliocladus (Radiolaria) in structure.
The nauplius is pyriform, and slight pointed posteriorly and quite rounded anteriorly. The nauplius retains red brown in the posterior region. The dark red eye-spot is comparatively large at the proximal portion of the rostrum. The nauplius is very similar in structure to that nauplius of Centropages hamatus (LILLJEBORG) described by M. OBERG (1906). After hatching, the larva developed into the nauplius VI which is the final stage of nauplius within about 10 days at the water temperature 15.4°C.View full abstractDownload PDF (1133K) -
ON THE LARVAE COLLECTED AND THE SEA CONDITIONS AROUND THE OSUMI ISLANDSToyotaka TANOUE, Tatsuo TAMARI1960 Volume 26 Issue 9 Pages 882-886
Published: 1960
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSThe distribution of the mackerel-larvae, P. tapeinocephalus was studied at the three sections, at the surface, 10m layer and 20m layer around Osumi Islands; The results obtained are as follows:
1) Mackerel-larvae were collected at the three layers (surface, 10m layer, 20m layer) in the fishing ground and the adjacent sea from February to May (1958, '59) and the water temperature was varying 16.3-22.4°C).
2) The total length of the larvae was within 4.8-11.8mm, and the larvae-size frequency showed almost the same figures through each month.
3) As the Table 2 shows, the collection-rate (collection frequency/net drawing frequency×102) showed highest at the 10m layer, and the seasonal change was hardly observed.
The collection-rate in the surface showed high rate in the morning, and it became low in the daytime. And the collection-rate in the 20m layer was somewhat lower than that of 10m layer, and the seasonal change was small.
4) The vertical stability change of the layer from surface to 10m is assumed to have some influences upon the distribution of the larvae in the surface layer.View full abstractDownload PDF (342K) -
ON THE FISHING-GROUND CONSTITUTION OCCURRING WITH THE SEASONAL CHANGE OF THE ENVIRONMENTTomokazu MORITA1960 Volume 26 Issue 9 Pages 887-893
Published: 1960
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSThere are two chief environmental factors, biological and non-biological, in the fishing-ground constitution of white marlin over the East China Sea; the former consists of the distribution of mackerel and horse-mackerel and the latter consists of the effect variations of Kuroshio-warm-current and the Continent-coastal cold water mass.
And the white marlin migrates over to the East China Sea not in order to spawn but in order to feed mackerel and horse-mackerel etc. And as for its fishing ground, and in winter it covers the southern Kuroshio sea front which is adjoined to the mackerel fishing ground; and in spring and summer it removes, in accordance with the rise of the water-temperature, towards the central and northern sea front, which is overlapped with the mackerel fishing ground; and in autumn it removes, in accordance with the lowering of the water temperature, and along the mackerel fishing ground, towards southern sea front.
And it is supposed that the constitution of the white marlin fishing ground is, so long as the white marlin may adapt itself to the sea conditions, apt to be subjected to the biological factors such as the distributions of mackerel and horse mackerel etc. rather than the sea conditions.View full abstractDownload PDF (475K) -
THE REACTIONS OF FISHES TO ACIDSShinya ISHIO1960 Volume 26 Issue 9 Pages 894-899
Published: 1960
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSIn previous paper (1), the present author was able to introduce only about the structure of a new gradient tank and the principle of formation of toxic gradient in it.
This paper deals with the method of avoidance tests of fishes applying the new tank, in combination with the reactions of Gin-buns, Carassius auratus (L.) and bluegill sunfish, Lepomis macrochirus to acid gradients resulted from adding hydrochloric acid to soft water and hard water. Some data of those tests proved the fact that against pH gradient, Gin-buna were able to approarch fairly acid water with pH as low as 2.8 when the concentration of carbonic acid was lower than 18 p.p.m., whereas bluegill sunfish could approarch only pH 5.8 where the concentration of carbonic acid was 240 p.p.m. Although the pH 2.8 for Gin-buna and the 240 p.p.m. of carbonic acid for bluegill sunfish are presumed to be quickly fatal (4), (9), it is safely to say that those fishes can avoid of fatal concentrations of either hydrogen ion or carbonic acid with a high frequency more than 70 per cent of total avoidance.View full abstractDownload PDF (444K) -
PREPARATION OF THE PRODUCT WITH HIGH MELTING POINT BY USE OF ALUMINIUM CHLORIDEKosaku SUZUKI1960 Volume 26 Issue 9 Pages 900-906
Published: 1960
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSAs an anhydrous aluminium chloride added to the chlorination mixture of polymerized fish oil caused the melting point of a product to raise remarkably, some of the favorable conditions on the use of this reagent were researched After separation of the strong phosphoric acid with which the reaction mixture was treated as previously reported, the mixture was subjected to the action of an anhydrous aluminium chloride amounting to 20% by weight of the polymerized fish oil used at the start. Temperature of treatment was to be raised step by step from 60°C to 90°C, after the bubbling of hydrogen chloride caused by the addition of aluminium chloride added became quiet down.
The product was seperated as precipitate by methanol from the reaction mixture at the end of the reaction. A fraction constituting about 40% of the product thus obtained was soluble and the rest insoluble in methanol. This insoluble part was characteristic in its insolubility not only in methanol, ethanol but in most of organic solvents except trichloroethylene and chloroform. But in respect of the stability against heat, any notable difference was scarcely brought about by eliminating the methanol-soluble part from the product. Therefore, it will not be all advantageous to take out only the insoluble part at a concider-able loss in yield.View full abstractDownload PDF (481K) -
MARINE PRODUCTSTakao FUJITA, Yoshiro HASHIMOTO1960 Volume 26 Issue 9 Pages 907-910
Published: 1960
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSInosinic acid, a tasting substance of foodstuffs, was determined on the various kinds of commercial marine products by the column chromatographic method. The results are given in Table 1. Figures in the table show that inosinic acid is rich in fresh or frozen meat of marine vertebrates, but scanty in both invertebrate meats and a seaweed. Marine foods, such as boiled and dried fish or canned fish, generally reveal a relatively high value, probably due to inactivation of the enzyme system connecting with degradation of inosinic acid by heat, which is applied to these foods in the processing. This fact, on the other hand, indicates the stability of the acid to heating commonly used in food processing. Little acid is detected in dried or kippered fishes.
The change of inosinic acid content during drying and autolysis was pursued on jack mackerel meat. As shown in Table 2, the earlier changes, namely, the rapid rise and slow fall, are similar in both cases, whereas a distinct difference is observed in the last stage. Although the acid disappears completely in autolysis, a considerable amount of it is retained in dried fish. This may suggest that a rapid dehydration is also effective in keeping this tasting substance.View full abstractDownload PDF (294K) -
EVALUATION OF “ASHI”Yutaka SHIMIZU, Wataru SIMIDU1960 Volume 26 Issue 9 Pages 911-916
Published: 1960
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSKamaboko is a food something like sausage made of fish meat. The so-called “ashi”, overall rheological properties of this food, has been regarded as the most important quality factor.
The present paper deals with the kinesthetic components of “ashi” which kamaboko gives those who eat it, such as “softness”, “toughness” and “shortness and crispness” and shows how closely they will affect our preference of “ashi”.
(1) The “shortness and crispness” which may be associated with our feelings in cutting a kamaboko off with teeth, and the “toughness” affect our evaluation of the quality of “ashi”, while the “softness” has little or nothing to do with the quality.
(2) The stretching-test has been developed for the purpose of an objective evaluation of the “toughness” of kamaboko. Scores for the “toughness” evaluated by the organoleptic tests correspond to values of the gel-strength which we have defined as the product of the tensile strength (g) and the maximum elongation (cm) of a strip of kamaboko.View full abstractDownload PDF (414K) -
Kôichi ZAMA, Mutsuo HATANO, Hisanao IGARASHI1960 Volume 26 Issue 9 Pages 917-920
Published: 1960
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSThe lecithin and cephalin fractions were obtained from a chlamys, Chlamys nippoensis, a pecten, Pecten yesoensis, an octopus, Octopus dofleini, and a squid, Ommastrephes sloani pacificus.
The lecithin of chlamys, pecten, octopus and squid proved to contain respectively, P 3.99, 4.03, 3.56, 3.75%; N 1.85, 1.80, 1.75, 1.71%; choline 14.62, 13.24, 15.00, 14.45%; glycerol 11.25, 11.61, 11.66, 11.49%; iodine no. 96.3, 109.2, 57.1, 107.9.
The cephalin of these mollusca contained respectively, P 4.05, 4.02, 3.30, 3.62%; N 1.72, 1.62, 1.71, 1.91%; ethanolamine 5.65, 5.82, 6.20, 6.58%; serine 3.18, 2.36, 1.34, 2.51%; glycerol 11.34, 10.32, 10.04, 10.92%; iodine no. 75.4, 60.8, -, 105.0.
Inositol was found in the cephalin of chlamys and pecten, but not in that of octopus and squid.View full abstractDownload PDF (262K) -
ON THE TASTE OF TUKUDANIYosihiko NOMURA, MASAO HUJITA, Wataru SIMIDU1960 Volume 26 Issue 9 Pages 921-924
Published: 1960
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSMany kinds of tukudani, a marine product seasoned with soya, sugar and various stimuli, were determined on moisture, sugar, the refractometer reading, common salt, total and water soluble nitrogens and pH value. The result is shown in the table. As the principal components responsible to flavor of tukudani were looked upon to be sweet and saline matter, it seems that attention must be paid not only on each amount of them but also on the ratio of total sugar to NaCl, when discussing the flavor of tukudani.View full abstractDownload PDF (279K) -
CHANGES IN VISCOSITY AND IN STREAMING BIREFRINGENCE OF EXTRACTABLE PROTEINSMasao MIGITA, Juichiro MATSUMOTO, Taneko SUZUKI1960 Volume 26 Issue 9 Pages 925-930
Published: 1960
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSIn the previous papery1), it was shown that on dehydration of muscle of flatfish or squid, “Myosins s”** were readily denatured -the extractability decreased-, while alubumins remained unchanged.
The question, however, was left open whether the proteins extractable after dehydration are the same as before. In order to answer it, the changes in viscosity and streaming birefringence (SB) of extractable proteins during dehydration process were followed, using thin slices of flatfish muscle as material.
Since it was found2) that in fish “Myosin”, different from rabbit “Myosins”, viscosity number, In ηr/c (ηr: relative viscosity, c: protein concentration), is not independent to c, viscosity was determined at two protein concentrations, one above and one below 0.7mg/ml, and the result was expressed in viscosity number at concentration 0.7 mg/ml.
Each determination was carried out, using the tilting viscometer2), at velocity gradients 200 and 500 sec-1.
Streaming birefringence was compared by minimum protein concentration which gives a distinct cross of isocline under crossed Nicols.
Results. (i) Viscosity number of salt extractable proteins (L) decreased in parallel to rate of dehydration (Fig. 1, a, b). However, one cannot safely deduce from this the change in viscosity of “Myosins” in the course of dehydration, because “Myosins” content of this fraction vividly decreased on dehydration as shown in Table 2, and because in fish “Myosins” viscosity number lowers with decreasing concentration 2).
(ii) Viscosity number of Fraction S2 prepared according to the scheme shown in Table 1, was also found to decrease with dehydration (Fig. 2, a and b). “Myosin” content of this fraction kept nearly constant up to 8 day dehydration (Tables 4 and 5). Therefore, one can safely conclude the decrease in viscosity of “Myosins” with dehydration of meat.
(iii) Streaming birefringences of “Myosins” decreased in the course of dehydration of meat (Tables 3 and 6).
It may be concluded that dehydration causes not only decrease of extractability of “Myosins”, but also changes in shape of the particles, such as decrease in asymmetry.View full abstractDownload PDF (376K) -
CHANGE IN PROPORTION OF TWO HEMOGLOBINS WITH GROWTHKanehisa HASHIMOTO, Fumio MATSUURA1960 Volume 26 Issue 9 Pages 931-937
Published: 1960
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSThe estimation of the percentage proportion of two Hb's was made by the method of heat coagulation on many individual samples of adult salmon and on a combined sample from larval salmons.
The frequency curve of all the fish analyzed showed an almost normal curve, the proportion of component F:S being 63 ?? 49%:37 ?? 51% and about 55%:45% on an average. It seems that the proportion correlates to several factors such as the place and season of catching, water temperature, and body length except for sex. Most probable is the correlation with body length, which is supported by the proportion (F:S=24%:76%) of larval blood. Correlations with the other factors might be different phases of the correlation with body length.View full abstractDownload PDF (374K) -
ON THE UTILIZATION OF VARIOUS NITROGENOUS COMPOUNDSKeiji ITO, Shiro SATO, Yoshikazu SATO, Fumio MATSUMOTO1960 Volume 26 Issue 9 Pages 938-943
Published: 1960
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSThe purpose of the present work is to compare the rates and extents of utilization of such different nitrogen sources as ammonium chloride, sodium nitrate, sodium nitrite, urea and several amino acids by Porphyra tenera. The frond of this alga was cultured for a period of 2 days with one of these compounds as the sole nitrogen source. The comparison was made on the basis of both the decreasing rate of the added nitrogen in the culture media and the forms and amounts of the nitrogenous constituents of the frond.
The results obtained are shown in Tables 1-4, and are summarized as follows:
(1) Ammonia was easily absorbed by the frond, in which the soluble nitrogenous compounds, chiefly amide, alanine, glutamic acid and citrulline, were accumulated. The insoluble nitrogen in the frond, however, did not increase so markedly as the soluble nitrogen.
(2) Nitrate was also absorbed easily, and usually a large amount of nitrate was accumulated in the frond. This suggests that further reduction and conversion of nitrate to organic forms might be restricted by the capacity of the alga to reduce it. However, since the use of nitrate as the nitrogen source characteristically leads to a relatively low content of soluble nitrogen, it seems that this nitrogen source is generally more conducive to the protein synthesis than ammonia or nitrite.
(3) The permeability of the frond to nitrite was not so great. Once nitrite was absorbed, however, it was reduced entirely and caused a marked increase of soluble nitrogenous compounds in the frond, as in the case of ammonia.
(4) The rate of absorption of urea was so variable in different experiments that we have not yet been able to formulate any characteristic feature of urea utilization in this alga.
(5) Glycine, alanine, arginine and sodium glutamate were scarcely or not absorbed by this alga in the present experiments.View full abstractDownload PDF (454K) -
COMPARISON OF VARIOUS METHODS FOR THE DETERMINATION OF SPOILAGE IN BRINED CARASSIUS CARASSIUS LEiichi KURODA1960 Volume 26 Issue 9 Pages 944-948
Published: 1960
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSA comparison of various chemical methods for the determination of spoilage in fresh-water fishes, especially Carassius carassius L. in Lake BIWA, was experimentally made: namely HgCl2 test, pH test, volatile basic nitrogen (VBN) and volatile reducing substances (VRS). HgCl2 test was unfavorable and pH test uncertain for the fresh-water fishes. The reason for the findings described above might be due to the difference of the meat component and qualities between fresh-water and sea fishes. VRS was measured by steam distillation on 10ml of water extract from flesh for 20 minutes, the reagents and titration were the same with FARBER's method. Data in Table 3, 4, 5, 6 and Fig. 1, 2 show that VRS is more sensitively applicable to evaluate the degree of spoilage of fresh or brined fresh-water fishes and values are closely corelated with those of organoleptic judgement.View full abstractDownload PDF (352K)
- |<
- <
- 1
- >
- >|