巻号一覧
28 巻, 6 号
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藤谷 超, 小林 歌男1962 年 28 巻 6 号 p. 561-564
発行日: 1962/06/25
公開日: 2008/02/29
ジャーナル フリーA symptom, the protrusion of the eye balls, was observed on the fish bred in aquaria and the cause was determined anatomically and histo-pathologically.
It was determined that the symptom was caused by the hemorrhage at the hind part of the eye ball and the clot of the blood pushed forward the eye ball to make the protrusion.
The slight symptom was observed on the fish even if they seem to be under normal condition. As there are intimate relation between the optic sense and the feeding habit, it must be necessary for the experiments, particularly on the investigation of the growth, that the fish is prepared carefully, since a bruise is a cause of the symptom.抄録全体を表示PDF形式でダウンロード (1601K) -
梶原 武1962 年 28 巻 6 号 p. 565-569
発行日: 1962/06/25
公開日: 2008/02/29
ジャーナル フリーChlorinities limiting the living of Styela were examined by culturing them in various stages in sea waters. From its results and data of oceanographical observations, some influences of the rainfall on Styela in Sakibe Inlet at Sasebo Bay were discussed.
1) Their larvae and attached ones are caused to death within 48 hours in the sea waters less than about 15‰, and 14‰ in chlorinity at 20°C, respectively. Therefore, their penetrations are probably checked in waters which chlorinity concentration frequently decrease below 16‰ during the period from spring to autumn.
2) In Sakibe Inlet, the rainfall usually lowers the chlorinity of sea water of 0-2m layers. In the continuous heavy rainfalls (over 100mm/day) wnich occur generally between July to September, the chlorinity of surface water decrease lower than 14‰.
3) Styela attached on the immersed substrata in the surface layer were suffered from the critical limiting effects of the low chlorinity caused by heavy rains, but in deeper layers than 2 meters there were little influence.抄録全体を表示PDF形式でダウンロード (297K) -
日本海におけるマイワシの系統群安田 秀明, 伊東 祐方1962 年 28 巻 6 号 p. 570-573
発行日: 1962/06/25
公開日: 2008/02/29
ジャーナル フリー1. Estimating the percentage of the frequency of appearance of scale rings each having particular enclosures, the percentage was plotted against the so-called back calculated body length, i. e., the body length of fish assessed for the time of scale ring, so that a curve which is herein referred to as “life record curve” was established for sardine individuals caught by a run of drift-gill-net fishery.
2. For sardine samples obtained in 1951-1956 on the coast of the Japan Sea (see Table 1), the life record curves were drawn according to the above procedure (see Fig. 1), which indicated as a general tendency that sardine of Yamaguchi type and Akita type intermingle in the central area between these two extremes.
The results presented in this paper are supported by other biological informations obtained so far.
3. The life record curve is expected to be a useful method for quantitative studies of, for example migration of fish.抄録全体を表示PDF形式でダウンロード (267K) -
とびうお流網漁業塩川 司1962 年 28 巻 6 号 p. 574-578
発行日: 1962/06/25
公開日: 2008/02/29
ジャーナル フリーA series of this work has been undertaken to clear the present states of coastal fisheries and the biological characteristics of their resources. In present paper the author dealt with the drift gill-net fishery for flying-fishes as a part of this series, using the results of the test net at the coast of Tomioka, Amakusa Islands, Kyushu in 1955 and the records of the commercial catches from 1925 to 1960 at Tomioka.
The conclutions obtained from this study are as follows: The stock of flying-fishes has a tendency to decrease in abundance. The catch per a boat-day is large and stable, considering its fishing method. This gill-net is very selective in its fishing and is almost used for taking dense schools of Cypselurus opisthopus hiraii. Namely, the catch and the fishing season of this fishery are greatly influenced by the quantity and the time of the spawning migration of this species.抄録全体を表示PDF形式でダウンロード (310K) -
性分化および生殖腺の成熟過程佐藤 英雄, 中村 中六, 日比谷 京1962 年 28 巻 6 号 p. 579-584
発行日: 1962/06/25
公開日: 2008/02/29
ジャーナル フリーThe processes of sex differentiation and sexual maturation of the eel, Anguilla japonica, were examined.
In glass eels, the primordial germ cells standing in a line are found in each of the gonads (Pl. I, Fig. 1). The cells gradually increase in number under about 15cm in total length of the bodies, and steadily increase at 18cm or thereabout (Pl. 1, Fig. 2). The sex may differentiate at this stage, and histological structures of gonads become characteristic in both sexes, while ovaries and testes hardly be distinguished by means of their external appearance until the eels come to about 30cm in total length (Pl. I, Fig. 3 and 4). As they grow longer than some 30cm, the discriminative features of ovaries and testes become appreciable. In view of the observations described above, it is suggested that there is neither “phase of precocious feminization” nor “phase of juvenile hermaphroditism” in A. japonica.
In testes of eels less than about 40cm, there may be seen many spermatogonia but no spermatocyte (Pl. I, Fig. 5), and the former gradually increase in number accompanying with body growth (Pl. I, Fig. 6). In silver eels having catadromous nature, a number of spermatocytes are found in testes, but spermatids scarcely ever (Pl. II, Fig. 1).
In ovaries of eels ranging in total length from 25cm to 40cm, oogonia and primary oocytes are found intermingling (Pl. II, Fig. 3 and 4). As they grow over about 40cm, oocytes increase fast. In catadromous female fish, the cells develop up to the yolk vesicle stage (Pl. II, Fig, 5).
It is generally found that the gonadal maturation of eels advance mostly in autumn and somewhat degenerate in winter, though the seasonal fluctuation in maturation are not so obvious.抄録全体を表示PDF形式でダウンロード (1932K) -
筋肉中のスフィンゴ脂質区分露木 英男, 成瀬 宇平1962 年 28 巻 6 号 p. 585-588
発行日: 1962/06/25
公開日: 2008/02/29
ジャーナル フリーSphingolipid fraction was obtained by solvent extraction from the ordinary and the red meats of “Kan-Buri” and “Higan-Buri” (yellowtail, Seriola quinqueradiata, caught in winter and in spring respectively). Then the fraction was separated into sphingomyelin and cerebroside by the method of FOLCH et al.
In each sample fish, the yields (%) of sphingomyelin and cerebroside from the red meat were higher than those from the ordinary one. The main constituents of sphingolipid seem to be sphingomyelin and cerebroside, the former being greater in amounts than the latter.
In both types of meat, the yields (%) of sphingomyelin and cerebroside from “Kan-Buri” were higher than those from “Higan-Buri”. The unsaturation of fatty acids in sphingomyelin seems to be higher than in cerebroside. It was found that the unsaturation of component fatty acids in sphingomyelin and cerebroside was higher in the red meat than in the ordinary one and in “Kan-Buri” than in “Higan-Buri”.
Among the sugars of cerebroside, galactose was the main component, though a small amount of glucose was also found.抄録全体を表示PDF形式でダウンロード (229K) -
筋肉中のセレブロン硫酸露木 英男, 成瀬 宇平1962 年 28 巻 6 号 p. 589-592
発行日: 1962/06/25
公開日: 2008/02/29
ジャーナル フリーIn the ordinary and the red meats of “Higan-Buri” (yellowtail, Seriola quinqueradiata, caught in spring), it was found that the yields (%) of cerebrone sulfuric ester (CSE) from the red meat was higher than that from the ordinary one, and the unsaturation of component fatty acids of CSE from the former was higher than that from the latter.
In both types of meat, a main sugar of CSE was galactose while a minor one, glucose.抄録全体を表示PDF形式でダウンロード (225K) -
富山 哲夫, 松田 亮英1962 年 28 巻 6 号 p. 593-596
発行日: 1962/06/25
公開日: 2008/02/29
ジャーナル フリーThe previous paper1) revealed that the preservative effect of CTC was increased more than that of OTC when the concentration was increased from 2 to 6ppm. AYRES et al2). and LERKE and FARBER3) reported that the effectiveness of OTC approached to that of CTC at 25 to 30ppm level. The present study was undertaken in order to explain this apparent discrepancy.
Data herein presented showed clearly that the rate of increase in the effectiveness of CTC was decreased with the increase in concentration from 5 to 30ppm as contrasted to that of OTC (Table 4) and that the ratio of the effectiveness of CTC to that of OTC was decreased with increasing their concentrations (Fig. 2). It was noted that until the incipient spoilage the CTC residue was sharply decreased to lower than a 10% level of the initial concentration whereas the OTC residue decreased only to a 80% level (Table 5).抄録全体を表示PDF形式でダウンロード (261K) -
ビタミンB6,イノミトール,パントテン酸,ビオチン,ナイアシンについて三宅 正人, 野田 宏行1962 年 28 巻 6 号 p. 597-601
発行日: 1962/06/25
公開日: 2008/02/29
ジャーナル フリーVitamin B6 content in the extracts of several species of Mollusca was discussed previously1). In the present paper, inositol, pantothenic acid (PA), biotin and niacin in the tissues and their extracts of a few species of Mollusca besides vitamin B6 were determined by bioassay. The results were as follows (Table 1):
1) Extracting the tissues with hot water at 90°C for 10minutes, vitamin B6 obtained was ca. 80% of the total, inositol ca. 75%, PA ca. 60%, niacin ca. 50%, biotin ca. 30% (Table 4).
2) Among the tissues of squids, vitamin B6, biotin, niacin and inositol were richest in liver; PA was rich in liver and gonad, while niacin did not show distinct defference in content between muscle and viscera (Table 5).
3) No notable environmental variations were found on vitamin B group content in the fresh matter and the extracts of oyster (Table 6).抄録全体を表示PDF形式でダウンロード (323K) -
ビタミンB6,イノシトール,パントテン酸,ビオチン,ナイアシンについて三宅 正人, 野田 宏行1962 年 28 巻 6 号 p. 602-605
発行日: 1962/06/25
公開日: 2008/02/29
ジャーナル フリーSucceeding to the previous experiments1), vitamin B group contents of the extracts and the fresh matter of squid and oyster were estimated by bioassay. The results obtained were as follows:
1) In squid and oyster, no considerable seasonal variations were found in the B group content (Tables 2, 3).
2) Vitamin B group contents both in the extracts and the fresh matter of squid and oyster increased progressively during storage, and the increase was conceived to be caused by a bacterial action.抄録全体を表示PDF形式でダウンロード (253K) -
低分子量炭水化物について前重 静彦1962 年 28 巻 6 号 p. 606-609
発行日: 1962/06/25
公開日: 2008/02/29
ジャーナル フリーLow-molecular carbohydrate fraction in Monostroma nitidum was analysed, and the following results were obtained:
1. Fructose, glucose and sucrose were found by means of paper chromatography; fructose and glucose were found also as the products of hydrolysis of sugars.
2. In the alga, 0.45 per cent of fructose, 0.44 per cent of glucose and 1.27 per cent of sucrose were included.
The author is grateful to Prof. F. MATSUMOTO of Hiroshima University, and also to Mrs. Y. FUKUTOMI and T. TODANI of this Institute for their encouragements.抄録全体を表示PDF形式でダウンロード (231K) -
“もどり”の現象志水 寛, 吉本 晴樹, 清水 亘1962 年 28 巻 6 号 p. 610-615
発行日: 1962/06/25
公開日: 2008/02/29
ジャーナル フリーA sticky paste, prepared by braying fish meat with 2 or 3% NaCl, turns to a tough and elastic gel, “kamaboko”, on cooking processes, such as steaming, boiling, or broiling.
It has been experienced that if the processes are unsuccessfully conducted rather fragile gels sometimes yield. In the previous paper, the authors showed that in such cases the paste should be kept for a long time at a temperature range between 50°C and 60°C., the kamaboko gel lost its elasticity and became fragile.
In the present study, such phenomenon, the collapse of gel structure during cooking, was observed. Samples used were lizard fish meat paste packed in Kurehalon tubus of diameter 3cm. (Kureha Kasei Co., Ltd.), and the cooking was made in water bathes kept at various temperatures. Gel-strength was evaluated by the magnitude of the tensile strength of a ring-shaped specimen (Fig. 1) and also the score values obtained by an organoleptic test in 10-point scale. Results are summarized as follows:
(1) Lowering in the gel-strength during cooking occurred at higher temperatures than 50°C., favourably near at around 60°C. and again at 90°C. (Fig. 2).
(2) Washing process on the raw chopped meat, by which a greater part of the water soluble matters was removed, raised the kamaboko-forming capacity of the meat paste, but had little effects on the change in gel-strength at 60°C. (Fig. 3). This may suggest that the water-soluble matters in the paste play a minor role in this phenomenon.
(3) Meat pastes brayed of aged meat (stored for 5 days at 4°-5°C.) were more easily subjected to the heat influence at 60°C. than those of fresh meat (Fig. 3).
(4) Initial pH of the paste seemed to have no significant influence on the occurrence of the phenomenon (Fig. 4).
(5) Stability of the kamaboko gel to heating at 60°C. was quite different with the conditions, under which the paste had been kept prior to the cooking. Gels produced by pre-cooking at 80°C. and 90°C. for 20minutes did not change their strength even after heating for long time at 60°C., while those pre-cooked at lower temperatures than 70°C. were significantly damaged on the gel structure (Fig. 5).抄録全体を表示PDF形式でダウンロード (371K) -
加熱による魚肉ゾルの粘度変化志水 寛, 細川 康, 清水 亘1962 年 28 巻 6 号 p. 616-622
発行日: 1962/06/25
公開日: 2008/02/29
ジャーナル フリーIn this study, we have investigated the influence of heating on the viscosity of a fish muscle sol. Sols were prepared by extracting lizard fish muscle with 10vol. of 0.6M NaCl (pH 6.8) overnight at a temperature between 3° and 5°C. All the vicosity measurements were carried out at 5° ± 0.5°C by using a Brooksfield type viscometer after heating at different temperatures for various periods.
Changes in viscosity values during heating occurred in two steps; a remarkable increase at a temperature range between 30° and 40°C, and a sudden fall accompanied by a coagulation of proteins and also a release of water between 40° and 50°C, which temperature was known as the coagulation temperature of myosin-B (Fig. 1). However, the rise and fall in the viscosity were dependent on both temperature and period of heating. After prolonged heating, the viscosity-increase were obsevued even at a lower temperature (e. g. 20°C), and the gradual decrease occurred below 40°C. (e. g. 35°C.) after the stage of the viscosity-increase (Fig. 2). The occurrence of such a viscosity-increase was found to be independent of the pH value of sol (Fig. 4), but the rate of the increase was a function of the consistency of the sol (Fig. 3).
The first step, an increase in the viscosity of the fish muscle sols during heating, may be interpreted in terms of the unfolding and the hydration of actomyosin chains, and the second step, fall in the viscosity, may probably be due to the formation of cross-linkages between the unfolded chains.抄録全体を表示PDF形式でダウンロード (268K) -
I. 遊離アミノ酸組成小俣 靖, 小杉 直輝, 伊藤 武1962 年 28 巻 6 号 p. 623-629
発行日: 1962/06/25
公開日: 2008/02/29
ジャーナル フリー“Uni”, the raw or salted unripe gonad of sea-urchin, has been highly esteemed as one of the most tasty marine products in this country. The present study is planned to determine the principal components responsible for the taste by analyzing amino acids, nucleotides, organic bases, organic acids and others. Analyses were carried out on the hot water extracts, from which the turbidity was removed by treatment with 70% ethanol without any appreciable loss in the taste or amino nitrogen (Table 1).
Free amino acids were analyzed by the ion-exchange column chromatography using Amberlite IR-120, on the extracts obtained from six samples of Uni, as listed in Tables 2-4. There was observed a characteristic pattern in the amino acid composition, which differed slightly according to samples. Glycine was dominant, occupying about 30% of total amino acid, and followed by arginine, lysine, alanine, serine, glutamic acid and taurine. Values of arginine and lysine were also high; the former contributed 13-20% of total amino acid and the latter 5-10%. The free amino acids accounted for up to 80-90% of total nitrogen of the extracts (Table 5), suggesting their importance in the taste of Uni.
Extracts of both canned materials showed the increase in amino acids after acid hydrolysis, differing from those of the fresh materials. This may indicate that the canning process, probably sterilization process, involves the formation of peptides.抄録全体を表示PDF形式でダウンロード (527K) -
II.ヌクレオチドおよび有機塩基小俣 靖, 江口 祝1962 年 28 巻 6 号 p. 630-635
発行日: 1962/06/25
公開日: 2008/02/29
ジャーナル フリーSucceeding to the previous paper1), in which the amino acid composition was given, the present paper deals with nucleotides and organic bases in the extracts of Uni. Analyses were carried out with ion-exchange chromatography on the extracts of four kinds of sample.
The total amount of nucleotides which were mainly consisted of cytidylic, adenylic and uridylic acids was rather small and the quantity of both inosinic and guanylic acids was insignificant. Some of the extracts contained a small quantity of adenosine tri and diphosphates. Nucleoside was absent in every sample. Adenine, guanine, hypoxanthine, uracil and cytosine were common, but thymine was found only in one of the samples. Among these bases, hypoxanthine was most abundant (Table 1).
Organic bases which are precipitated by ammonium reineckate were very scanty and few, and only betaine of a small amount was general throughout the samples (Table 2). As shown in Fig. 1, up to 95-98% of the extractive nitrogen were explained by the analyses carried out so far.抄録全体を表示PDF形式でダウンロード (395K)
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