巻号一覧
27 巻, 1 号
選択された号の論文の16件中1～16を表示しています
- |<
- <
- 1
- >
- >|
-
特に九州西海域における巾着網について山下 秀夫1961 年 27 巻 1 号 p. 1-5
発行日: 1961/01/25
公開日: 2008/02/29
ジャーナル フリーSome technical consideration were tried on the purse seine fishing in the western water of Kyushu, with special reference to the relationship between catch and three fishing factors; States of nets in operation, current and gathering condition of fish under a fishing lamp.
Present study is based on the data from October 1955 to December 1958. The admissible conclusions are summarized as follows.
1) The average catch of each state of nets in operation is as follows:
Type A……447 boxes Type C……44 boxes
Type B……230 boxes Type D……174 boxes
As a matter of course, the catch of type A is largest. The appearance rate of type A is above 70% in winter and below 50% in early summer.
2) The correlation coefficient of appearance rate of type A to that of favourable condition of current is ρ(X, Y)=0.98. Namely, the state of nets in operation are greatly influenced by current. Consequently, the catch depends on the condition of current greately.
3) The average catch in favourable condition of tidal current is 471 boxes and that in unfavourable condition is 198 boxes. The former is 2.5 times as many as the latter.
4) The gathering condition of fish under a fishing lamp is favourable in the period from summer to early autumn and is unfavourable in winter. The degree of gathering condition of fish under a fishing lamp is closely related to the growth stage of each species. During the period from summer to early autumn, young fishes such as small and medium sardine, jack mackerel and mackerel are superior in number. While in winter, the adult and large sardine is superior.
5) The average catch in the favourable condition of gathering condition of fish under a fishing lamp is 434 boxes and that of reverse case is 260 boxes. The former is 1.7 times as the latter.
6) The average catch in the condition A (three factors are all favourable) is 700 boxes and that in the condition B (one or more of these three condition is unfavourable) is 200 boxes. There have been no case that the catch is less than 200 boxes in the condition A.
7) For the evaluation of fishing grounds by catch, the average catch should be calculated on the cases catching more than 200 boxes.抄録全体を表示PDF形式でダウンロード (305K) -
生活史の比較水野 信彦1961 年 27 巻 1 号 p. 6-11
発行日: 1961/01/25
公開日: 2008/02/29
ジャーナル フリーA common polymorphic freshwater goby, “Yoshinobori” Rhinogobius similis Gill, was divided into the three ecological types of an amphidromous type, a lacustrine type and a fluvial type; and these types were compared on the subject of life-historical features.
Both the amphidromous type and the lacustrine type spawn in summer a great number of small eggs (Fig. 1, A; Table 1), from which swimming larvae hatch (Fig. 1, B). Their larval stages are spent in the stagnant waters like seas (in the case of the former), lakes and ponds (in the case of the latter). They are distributed all over Japan.
The fluvial type spawns in summer a small number of large eggs (Fig. 2, A; Table 1). in which their swimming stages are passed. The newly hatched larvae (Fig. 2, B) transform directly into benthic young fish of the essential form of adult. They spend their whole life in the mountain streams in the southwestern province of Japan.
As a result of the above comparisons, the fluvial type may be considered to belong to a different species from the other two types.抄録全体を表示PDF形式でダウンロード (445K) -
本間 義治1961 年 27 巻 1 号 p. 12-16
発行日: 1961/01/25
公開日: 2008/02/29
ジャーナル フリーThe external and internal structure of the endostyle of ammocoetes larvae and thyroid gland of adult sea-lamprey, Lampetra (=Entosphenus) japonica, during its anadromous season are described.
The endostyle of ammocoetes is situated between the first and fifth branchial pouches, and consists of five cavities. In the epithelium of endostyle six types of cells are distinguished; of these, the type III cells which form the lateral wall of the endostylar cavity seem to change into the cells forming the follicular epithelium of the adult thyroid gland.
The thyroid of the adult lamprey is very small, and wet weight of the gland per g. of body weight is only 0.007mg. The gland is spindle-shaped and lies on the dorsal surface of the basibranchial artery; it extends from the bifurcated regions of the first to the fifth branchial arteries.
The thyroid follicles can be divided roughly into three groups: (1) the follicles surrounded by high epithelium have a small lumen filled with small quantity of colloid, and are situated in the anterior and posterior regions of the gland, (2) the follicles surrounded by low epithelium have no smooth colloid in their lumens, (3) the lumens located in the central part of the gland have broad cavities.
The thyroid follicles of the sea-lamprey seem to be of the holocrine type.抄録全体を表示PDF形式でダウンロード (2970K) -
或一脚が切断している網地について近藤 仁1961 年 27 巻 1 号 p. 17-21
発行日: 1961/01/25
公開日: 2008/02/29
ジャーナル フリーPDF形式でダウンロード (280K) -
潜砂習性と水中酸素濃度江草 周三, 山本 正1961 年 27 巻 1 号 p. 22-27
発行日: 1961/01/25
公開日: 2008/02/29
ジャーナル フリーA description is given of the normal burrowing posture of the “Kuruma” prawn, Penaeus japonicus BATE in connection with its ventilation.
Experiments show that when the environmental oxygen concentration is reduced below 1.0cc/1 prawns project their respiratory siphons above the surface of the sand and when it is reached to 0.5cc/1 they come out entirely of the sand and dyspnoea develops.抄録全体を表示PDF形式でダウンロード (1476K) -
糖と二,三のアミノ酸との加熱による褐変永山 文男1961 年 27 巻 1 号 p. 28-33
発行日: 1961/01/25
公開日: 2008/02/29
ジャーナル フリーUltraviolet absorption spectra, fluorescence, and some characteristics on paperchromatography were observed on sugar solution in 0.1M phosphate buffer, pH 6.8 (0.05M) after autoclaving for one hour at 115° in the presence of amino acid 0.05M)
Among four amino acids (arginine, lysine, histidine and glycine), lysine shows the strongest accelerating effect for production of brown color and ultraviolet absorption (Table 1). Ultraviolet absorption maximum is found in the region between 268 to 295mμ (Figs. 2 and 3), and the spectra were considered similar to that of reductone rather than furfural.
By paperchromatography using n-butanol-acetic acid-water, (4:1:2), the following points were investigated: 1) By ninhydrin, no spot is detected other than amino acid. 2) Amino acid and sugar produce fluorescence without loss of their characteristics as Rf and reactivity for spot detection. 3) Most of brown color is not developed, while fluorescence is moved as same as sugar and amino acid. 4) Inorganic ortho phosphate does not combine with sugar, amino acid, or other reaction products.抄録全体を表示PDF形式でダウンロード (341K) -
グルコースーリジン溶液の褐変におよぼす燐酸その他の化合物の影響永山 文男1961 年 27 巻 1 号 p. 34-37
発行日: 1961/01/25
公開日: 2008/02/29
ジャーナル フリーEffects of phosphate, pH, and various acids and salts on the browning of glucose-lysine solution were observed.
The solution colored distinctly at pH 6.5 in the presence of 0.1M ortho phosphate by autoclaving at 115° for one hour, although there was no browning in the absence of phosphate (Fig. 1). The degree of brown coloration of the solution in 0.1M phosphate buffer, pH 6.5, is proportional to the concentration of glucose and also correlated with the concentration of lysine (Fig. 2). The browning is exhibited by the increase of phosphate concentration (Fig. 3), and the degree of browning is able to be expressed as a function of square root of molar concentration of ortho phosphate (Table 1).
Most of acids inhibit the browning by their pH-lowering action. However, borate accelerates the reaction (Fig. 4). Sulfites inhibit the browning by their reducing action as already known, and calcium and magnesium salts also inhibit the browning completely (Table 3).抄録全体を表示PDF形式でダウンロード (285K) -
山口 雄三, 松浦 文雄1961 年 27 巻 1 号 p. 38-41
発行日: 1961/01/25
公開日: 2008/02/29
ジャーナル フリーTo identify the prosthetic group of hemoglobin (Hb) and myoglobin (Mb) of fish, some properties of hemin and porphyrinesters prepared from Hb and Mb of yellowfin tuna, Neothunnus macropterus, were compared with those obtained from horse Hb.
There were no apparent differences in the crystal form among the three hemins, among the three protoporphyrindimethylesters and among the three mesoporphyrindimethylesters. The iron content of these hemin preparations was almost same, and agreed fairly well with the theoretical value. No melting-point depression was observed in the mixed samples of protoporphyrindimethylesters and so was the case with mesoporphyrindimethylesters. Absorption spectra of some derivatives of the three pigments were in a good agreement with one another both in the near ultra-violet and visible regions and in the infrared region (Figs. 1 and 2).
From these results it may be concluded that the prosthetic group of Hb and Mb of tuna (and perhaps of fish in general) is the same as both pigments of mammals, the iron complex of protoporphyrin IX.抄録全体を表示PDF形式でダウンロード (237K) -
宮原 昭二郎1961 年 27 巻 1 号 p. 42-47
発行日: 1961/01/25
公開日: 2008/02/29
ジャーナル フリーIn the process of spoilage of fish meat or its food products, it is known that the volatile fatty acids increase in amount with the progress of spoilage, and it is supposed that the composition of the acids may also be altered.
The author devised a easy method of separating and estimating esters of the acids by converting the acids into methyl esters first, and then by using gas-liquid chromatography with PEG-600 as stationary liquid phase and hydrogen as carrier gas at the temperature of 60°C.
With this method, the presence of volatile acids such as formic, acetic, propionic, n-butyric and iso-butyric acid was confirmed in the samples of different grade of quality, including mackerel, tuna and fish sausage.
During esterification process, it was disclosed that comparatively little loss observed in the amount of methylmercaptan, which existed with volatile acids in the distilate from spoiled fish sample. In addition, no ethylmercaptan was found in these samples.抄録全体を表示PDF形式でダウンロード (307K) -
かまぼこすり身に添加された塩類の足におよぼす影響(その4)テトラ燐酸塩およびヘキサメタ燐酸塩添加によるかまぼこの足岡村 一弘1961 年 27 巻 1 号 p. 48-51
発行日: 1961/01/25
公開日: 2008/02/29
ジャーナル フリーSucceeding to the previous experiments1) with ortho-, pyro- and tri-phosphate, is was examined the effect of sodium tetraphosphate (Tr. P. Na) as well as sodium hexameta-phosphate (H. P. Na) added to a normal fish paste as raw material on the jelly-strength of produced Kamaboko.
1) In the case of addition of Tr. P. Na minimal Kamaboko jelly-strengths appeared at three concentrations of this salt, viz., M/1050, M/420 and M/210. Except for a product at M/1050, greater jelly-strengths were generally brought forth as compared with Kamaboko prepared without use of this phosphate. Sodium tetra-phosphate, therefore, may be regarded to exert, when added to the raw paste, a positive effect of enhancing Kamaboko-jelly forma-tion of the fish flesh.
2) In the case of addition of H. P. Na two minimal jelly-strengths were found to appear, one distinctive and situated at 0.1%** addition and the other somewhat obscure and situated at 0.15%**. At additions of this salt in a concentration range lower than 0.2%** in reference to the weight of the paste, only in which palatable products are possible to be obtained, the jelly-strength realized was always inferior to that of Kamaboko without this phosphate. In practice, therefore, any reinforcing effect on jelly-strength cannot be expected from the use of sodium hexametaphosphate.
Insofar as the previously presented relation
1/2 _??_ViZi2×1/2 _??_|Zi'|=0.1
does hold also for the jelly-strength minima observed in the present experiments, as it seems to be the case with some of them, certain selective stages of dissociation may be suggested, like the well-known fact with alkali-pyrophosphates, for tetra-phosphate as well as for hexametaphosphate of sodium.抄録全体を表示PDF形式でダウンロード (264K) -
かまぼこすり身に添加された塩類の足におよぼす影響(その5)燐酸塩類混合塩の低濃度添加とかまぼこの足岡村 一弘1961 年 27 巻 1 号 p. 52-57
発行日: 1961/01/25
公開日: 2008/02/29
ジャーナル フリーComparative examination of jelly-strengths was carried out after the method previously reported with 31 kinds of Kamabokos respectively prepared with additions comprising one or two or more selected from the following 5 kinds of phosphates of sodium.
These salts were used in their addition to raw fish paste at concentrations distinctly lower than their lowest concentrations which can produce minima in Kamaboko-jelly-strength, namely, sodium tertiary phosphate (symbolized here as Ort.) tetrasodium pyrophosphate (symbolized as Pyr.) sodium triphosphate (symbolized as Tri.) sodium tetraphosphate (symbolized as Tet.) and sodium hexametaphosphate (symbolized as Hex.) at M/360, M/800, M/1000, 0.05 wt. % and 0.05 wt. %, respectively.
The results are summarized as follows:
1) Additions of two members of said salts in combination always produced specimens inferior in jelly-strength to the control Kamaboko, the smallest strength being realized by simultaneous addition of Pyr. and Tri. As to the pH of produced Kamaboko, simultaneous addition of any two of said phosphates always effected higher values than singular use of the two.
2) Kamaboko with any three of said phosphates proved to be higher in jelly-strength and lower in pH value as compared with those containing only two of the three. Among 10 kinds of Kamabokos prepared in the presence of mixtures of three phosphates, specimens simultaneously containing Ort. and Hex. fell always in a group of smallest jelly-strength.
3) Most of the mixtures comprising 4-5 members of said phosphates showed considerably greater effects of elevating jelly-strength than the mixtures of three members. Through the examination of all possible compositions of mixture, the 4-component mixture consisting of Ort., Pyr., Tri., and Tet. proved to be most effective in elevating jelly-strength, while the mixture of Ort., Pyr., Tri., and Hex. showed rather a depressive effect.
As to the effect of simultaneous addition of four members of said phosphates, mixtures containing both Ort. and Hex. generally produced Kamabokos ranking very low in jelly-strength.
From the results 1), 2) and 3) altogether, it may conclusively be said that simultaneous applications to fish paste of sodium tertiary phosphate at M/360 and sodium hexametaphosphate by 0.05 wt. % lead irrespective of the presence or absence of other phosphates to the production of Kamabokos with jelly-strengths inferior to those realized by any other types of applications of said phosphates, whether singular uses or additions in combination.抄録全体を表示PDF形式でダウンロード (440K) -
かまぼこすり身に添加された塩類の足におよぼす影響(その6)澱粉含有量のことなるかまぼこに対する各種塩類の足補強効果の比較岡村 一弘1961 年 27 巻 1 号 p. 58-65
発行日: 1961/01/25
公開日: 2008/02/29
ジャーナル フリーEffects of five phosphates, KI and MgCl2 as jelly-strength reinforcer were comparatively studied by preparing 96 kinds of Kamaboko specimens from raw paste comprising flesh of either Nibea argentata or Makaira mazara and starch, starch content of the paste being adjusted to 0, 5, 10, 15, 20 and 25% by weight. Sodium salts as tertiary phosphate, pyrophosphate, triphosphate tetraphosphate and hexametaphosphate, potassium iodide and magnesium chloride were used at such amounts that their contents in the paste corresponded to 0.3, 0.3, 0.2, 0.15, 0.2, 0.66 and 1.0%, respectively.
In the following summary of the results and also in the figures appended Kamaboko specimens containing said five kinds of phosphates are represented by symbols Ort., Pyr., Tri., Tet. and Hex., respectively, and those with KI and MgCl2 by KI and Mg.
I. Results with Kamabokos prepared from frozen flesh of Nibea argentata:
1) Preparations in this case showed very high pH values (7.17-7.38), while any of the tertiary phosphate, pyrophosphate and triphosphate added had a more or less strong depressive effect on jelly-strength of Kamaboko independent of starch addition, said effect culminating in the case of sodium pyrophosphate.
2) Sodium tetraphosphate and sodium hexametaphosphate both doing not produce high alkalinities displayed jelly-strength reinforcing effects in the case of Ort.'s and Hex.'s at 0, 15 and 20% starch contents.
3) Addition of KI or MgCl2 led to the formation of Kamaboko with elevated jelly-strengths, the jelly-strengths in the presence of 0, 5, 10, 15, and 20% starch, respectively, being more strongly reinforced by KI than MgCl2.
4) As to the reinforecement effected by starch addition, specimens with largest jelly-strengths were always given rise to when the starch contents thereof were equally 10%, independent of the kind of added salt.
II. Results with Kamabokos prepared from frozen flesh of Makaira mazara.
1) The specimens showed considerably low pH values (5.90-6.20). Any of said seven salts was more or less effective in elevating the jelly-strength when Kamabokos were prepared in the presence of 0, 5, 10 and 25% starch, while, to say in addition, Pyr.'s and Tet.'s proved to be especially reinforced in jelly-strength at starch contents of 20 and 15%, respectively.
2) Addition of KI or MgCl2 caused the raw flesh of Makaira mazara to be manufactured into Kamabokos with considerably elevated jelly-strengths. In the case of Kamabokos with 0, 5 and 10% starch, KI and MgCl2 were almost of an equal effect, while KI was superior in said effect to MgCl2 in the case of Kamabokos at 15, 20% starch contents.
From these results, it may be said in general that polyphosphates of sodium exert their effect of elevating Kamaboko jelly-strength more strongly in the presence than in the absence of added starch.抄録全体を表示PDF形式でダウンロード (388K) -
市川 竜資1961 年 27 巻 1 号 p. 66-74
発行日: 1961/01/25
公開日: 2008/02/29
ジャーナル フリーPDF形式でダウンロード (406K) -
海藻による揮発成分の異同とそれらの生化学的存在意義片山 輝久1961 年 27 巻 1 号 p. 75-84
発行日: 1961/01/25
公開日: 2008/02/29
ジャーナル フリーIn the preceding papers of this series, the author dealt with such subjects as (a) systematic separation and identification of the volatile components of various seaweeds, (b) the so-called “tang of the sea”, and the principle of aromatic and odoriferous compounds of seaweeds and (c) pharmacological activity of these volatile components.
In the present report, the author discusses the biochemical significance of the volatile constituents and the difference between the volatile constituents of Chlorophyceae, Pheophyceae and Rhodophyceae, bassing on the data hitherto reported as well as those newly presented here. The results obtained are as follows:
1. Dimethylsulfide and acrylic acid are found in Chlorophyceae and some species of Rhodophyceae, but not in Pheophyceae.
2. Higher boiling parts of the fatty acid fraction and the neutral fraction, as well as and the phenolic fraction, do not differ with seaweeds, but the contents of n-valeraldehyde is larger in Pheophyceae than in Chlorophyceae (Fig. 8, Fig. 9).
3. The lower boiling part of the neutral fraction shows difference between Chlorophyceae, Pheophyceae and Rhodophyceae: Furfuryl alcohol is present both in Chlorophyceae and Pheophyceae but not in Rhodophyceae. The alcohol with the Rf 0.21 on the chromatostrip is present only in Rhodophyceae, and the alcohol of Rf 0.35 occurs only in Pheophyceae.
4. The biochemical significance of the compounds which are obtained as volatile constituents is discussed. It should be noted that acrylic acid, which has been detected in Chlorophyceae by gas chromatographic technique (Fig. 6), may be derived to β-alanine by algae in the process of assimilating ammonium, nitrite or nitrate.
5. Of the volatile constituents, dimethylsulfide, benzaldehyde, n-valeraldehyde, α-methylfurfural, furfural, furfuryl alcohol, linalool, geraniol, and 1; 8-cineol are aromatic compounds of seaweed, while methanthiol, trimethylamine, lower boiling part of fatty acids, unsaturated fatty acids, p-cresol are odoriferous compounds.抄録全体を表示PDF形式でダウンロード (533K) -
スルメイカ肝臟蛋白分解酵素の二三の性質について高橋 喬1961 年 27 巻 1 号 p. 85-90
発行日: 1961/01/25
公開日: 2008/02/29
ジャーナル フリーIn the previous paper1), it was reported that the optimal pH of casein digestion by the extract of cuttle-fish liver lie in the range of 5.0-6.0 and at 2.5. Two kinds of proteinases with different pH optima at 5.0-6.0 and 2.5 respectively seem to be existed in the liver at least. Accordingly, this work was undertaken to see several characteristic properties of these proteinases.
Both the proteinase with the optimal pH at 5.0-6.0 and the proteinase with the optimal pH at 2.5 were found to be activated by such reducing agents as NaCN, cysteine, ascorbic acid, and glutathione (Table 1).
On the other hand, these actions were inhibited by metallic ions, such as Mn…, Mg…, Co…, Cu…, and Zn…, and by such thiol reagents as monoiodoacetate, and p-chloromercuribenzoate (PCMB). (Tables 2 and 3)
However, it was observed that there are some differences in the effects of activators or inhibitors on the activities of these proteinases; in the former, its action is more powerfully activated by the reducing agents than that in the latter and is more strongly inhibited by the metal ions and the thiol reagents.
As shown in Fig. 2, it was found that the inhibitions by PCMB are readily reversed by the addition of cysteine in the both.
From the results, it may be concluded that cuttle-fish liver contains two kinds of cathepsinlike enzymes of which natures resemble each other, and each proteinase possesses sulfhydryl radical as one of the active centers.抄録全体を表示PDF形式でダウンロード (392K) -
1961 年 27 巻 1 号 p. 96
発行日: 1961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
- >
- >|