巻号一覧
28 巻, 12 号
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敦賀 花人1962 年 28 巻 12 号 p. 1149-1154
発行日: 1962年
公開日: 2008/02/29
ジャーナル フリーPDF形式でダウンロード (332K) -
小栗 幹郎1962 年 28 巻 12 号 p. 1155-1159
発行日: 1962年
公開日: 2008/02/29
ジャーナル フリーHistological investigation was made on the interrenal gland of goldfish, Carassius auratus, injected intraperitoneally with o, p'-DDD, one of the functional inhibitors in the adrenal cortex of some mammals. Conspicuous degenerative changes were induced in various parts of the interrenal gland of the goldfish, and atrophy and destruction of interrenal cells and the irregular deformation and pycnosis of their nuclei were observed. Therefore, it is conceivable that o, p'-DDD has the inhibitory effect on the interrenal gland of goldfish.
The author wishes to express his cordial thanks to Drs. BOND, H. W. and BROWN, J.H.U., National Institutes of Health, U.S.A., for kindly supplying the o, p'-DDD for this study. Sincere thanks are also due to Assoc. Prof. Takashi HIBIYA, the University of Tokyo, and Prof. Shigeru OHASHI, Nippon Medical College, for their invaluable advice and encouragement.抄録全体を表示PDF形式でダウンロード (1152K) -
市川 竜資, 小栗 幹郎, 高田 直子1962 年 28 巻 12 号 p. 1160-1163
発行日: 1962年
公開日: 2008/02/29
ジャーナル フリーIn order to investigate the influence of the calcium concentration in the environmental water on the behaviour of strontium and calcium at the branchial absorption of fish, gill perfusion experiment of strontium-89 and calcium-45 was carried out using Japanese eel, Anguilla japonica. The calcium concentrations applied in this experiment were 30mg., 60mg. and 1.90mg. per 1, 000ml of external perfusion medium. The strontium-calcium discrimination factors at the branchial absorption in these calcium concentrations were 0.71±0.06, 0.66±0.02 and 0.73±0.03, respectively. These values obtained resemble roughly to that (0.74±0.02) obtained in the previous experiment using the environmental water containing calcium amount of 100mg./l. Accordingly, it seems that the strontium-calcium discrimination factor in the branchial absorption of fishes is approximately 0.7 and not greatly variable over the wide range of calcium concentration of the environmental water.抄録全体を表示PDF形式でダウンロード (250K) -
釣獲率経年変化について中込 淳1962 年 28 巻 12 号 p. 1164-1167
発行日: 1962年
公開日: 2008/02/29
ジャーナル フリーI studied on the annual variation of hooking-rate of yellowfin tuna in the Tropical Western Pacific Ocean. From the study it has become apparent to me that the hooking-rate was high in the past three periods (1) from September 1952 to August 1953, (2) from September 1956 to August 1957, and (3) from September 1959 to August 1960.抄録全体を表示PDF形式でダウンロード (195K) -
土井 長之1962 年 28 巻 12 号 p. 1168-1172
発行日: 1962年
公開日: 2008/02/29
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平尾 秀一, 菊地 嶺, 船坂 義郎, 本荘 鉄夫1962 年 28 巻 12 号 p. 1173-1178
発行日: 1962年
公開日: 2008/02/29
ジャーナル フリーDuring the experimental period of 32 days, diets each containing 0.8% by weight of anyone of the following commercial flavors: vanilla cream (I), nutmeg oil (II), clove oil (III), anis oil (IV), and sausage aroma (V), were fed to groups of rainbow trout differentiated in this order. On tasting the sample fishes, eviscerated and broiled with salt, the odors introduced from the dietal flavors were most outstanding on groups III and IV, followed by II and V, with I being the faintest. Though the odors were not found harmonizing with the Japanese style of cooking, it is thought possible to produce fish with a desirable flavor for western styles of cooking when better flavor materials are found.
On roasting the livers of sample fish, a disagreeable odor besides that of the dietal flavor was percepted more strongly on III and IV than the others. None of the livers of sample fish, when roasted, smelled so appetizingly as did the liver of control fish. The fact may be interpreted that the sample fish had the liver which more or less suffered from the overdosed flavors. Similar odors to those of the livers were noticed on roasting the pyloric caeca of both the control and sample fishes. A reverse tendency of the odors of the liver and pyloric caeca was noticed in roasted visceral adipose tissue: a heavy suffocating odor in the adipose tissue of the control and I, but less unpleasant smell in those of II, III, IV, and V.抄録全体を表示PDF形式でダウンロード (391K) -
石狩湾におけるサバ群の去来状況について川上 猛雄1962 年 28 巻 12 号 p. 1179-1183
発行日: 1962年
公開日: 2008/02/29
ジャーナル フリーMovement of the mackerels has been investigated on the basis of catch data provided by the purse seiners having operated on the Ishikari bay insummer seasons between 1951 and 1954. According to the investigation, it is found that the mackerels aggregate into several subschools. These subschools enter one after another into the fishing ground at an interval of about seven days, which corresponds to the duration between waxing and waning of the moon. Annual change is found in regard of arer and time, in which the earliest subschool for the year appeared. The subschool separates into two or more parts or join with the other, probably depending upon the environmental conditions. It is believed that the environments affect duration of time, for which each subgroup stays in the fishing ground.抄録全体を表示PDF形式でダウンロード (300K) -
荷重がフナのmyosin ATP aseの活性におよぼす影響中野 智夫, 土屋 靖彦1962 年 28 巻 12 号 p. 1184-1187
発行日: 1962年
公開日: 2008/02/29
ジャーナル フリーThe highest activity of ATP-ase was observed in the myosin-B of the gibel which has been killed in fatigue by loading with a lead, the next of the resting fish and the least of the fish narcotized with 1.0% urethane (Table 1).
Similar relationship between the conditions of fish was found in the rate of stimulation of the enzyme activity by Ca ion (Ca++).
Thus, it seems that loading had a remarkable influence on the activity of myosin-B ATP-ase of fish muscle.抄録全体を表示PDF形式でダウンロード (221K) -
糖,リン酸,アルギンおよびリシン含量におよぼす加熱の影響永山 文男, 平出 弘, 佐野 公博1962 年 28 巻 12 号 p. 1188-1191
発行日: 1962年
公開日: 2008/02/29
ジャーナル フリーSugar, phosphate, arginine, and lysine were analyzed to examine the effect of heat on their contents in flesh, and whether they have connection with browning of flesh by heat.
The results obtained may be summarized as follow. Level of total acid-soluble hexose was decreased significantly by heat in browned flesh, but little change was seen in flesh which was not browned. On the other hand, change in level of total acid-soluble pentose gave no correlation with browning of flesh. Inorganic phosphorus in flesh of every species tested here were increased by heating, and seemed to be independent of browning of flesh, although inorganic phosphorus accelerates browning of amino-sugar system.
Total and soluble arginine, and total lysine in flesh were decreased by heat not only in browned flesh but in unbrowned one, whereas soluble lysine was increased. However, extracts prepared from raw flesh lost a considerable amount of lysine and browned on heat treatment.
These results suggest that the content of total acid-soluble hexose plays an important role as a limiting factor in the browning of flesh, and that lysine which occurs in soluble form in raw flesh possibly relates to browning to some extent.抄録全体を表示PDF形式でダウンロード (280K) -
貝類のエキス窒素について(その2)高木 一郎, 清水 亘1962 年 28 巻 12 号 p. 1192-1198
発行日: 1962年
公開日: 2008/02/29
ジャーナル フリーChemical constituents, especially the fractional distribution of extractive nitrogen, were determined in the muscle of shell fishes with special reference to the taste of their fleshes. The results obtained were as follows:
(1) Shell-fish muscle has less amount of solid matter, protein, and fat, and a larger amount of glycogen in contrast to fishes. (2) Ether-extractable acid (succinic acid) is contained in a considerable quantity in some kinds of shell-fish, but it is considered to be not related with their taste. (3) The same relationship as that mentioned above is observed between the taste and trimethylamine oxide. (4) Shell-fish muscle contains large amount of extractive- and amino-nitrogens, and this may contribute to the flavor of their fleshes. (5) Monoamino fraction nitrogen is found in largest amount in shell-fishes next to shrimps, and the amount is in the same order as that in squid muscle. (6) Monoamino nitrogen predominats in the monoamino fraction, and is found to be abundance in the kinds having a good flavor. (7) Shell-fish muscle may contain large amounts of monoamino acids including glycine in free state. These amino acids may be responsible to the sweet taste of the flesh. (8) Diamino fraction nitrogen and the subfraction nitrogens may be not related to the taste, though these amounts are considerably large. (9) Smaller quantities of nitrogenous extractives are found in limnetic species as compared with those in sea-water species.抄録全体を表示PDF形式でダウンロード (265K) -
ニジマス在来餌の品質について金田 尚志, 酒井 寿枝, 石井 清之助1962 年 28 巻 12 号 p. 1199-1202
発行日: 1962年
公開日: 2008/02/29
ジャーナル フリーDried mysis (Neomysis japonica) and dried silkworm pupa are frequently used for rainbow trout culture in Japan. As little attention has been paid to the quality of these feeds, however, the authors carried out analysis of these products to examine whether their quality is adequate for rainbow trout. The materials were provided from trout hatcheries in various parts of the country.
As shown in Table 1, most of dried mysis contained a great deal of volatile base and were almost putrefied. However, we have noticed that they still contained a fairly large amount of vitamin B12. Therefore, these mysis can be used only for the source of watersoluble vitamins. But they should not be usd in a large amount because there is a risk of increasing of detrimental substances.
The quality of dried silkworm pupa was better than that of mysis, as shown in Table 2. However, the fat contents were very high, and moreover, most of fats which were separated from samples showed high peroxide values. According to our previous work*, the peroxides contained in autoxidized oil showed a toxicity to animals. From these results we can conclude that the ordinary dried silkworm pupa is not good for feeding rainbow trout.抄録全体を表示PDF形式でダウンロード (256K) -
小山 富康1962 年 28 巻 12 号 p. 1203-1214
発行日: 1962年
公開日: 2008/02/29
ジャーナル フリーPDF形式でダウンロード (933K)
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