巻号一覧
29 巻, 1 号
選択された号の論文の13件中1～13を表示しています
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1957年冬のプランクトン榎本 義正1963 年 29 巻 1 号 p. 1-6
発行日: 1963/01/25
公開日: 2008/02/29
ジャーナル フリーPlankton feature in the Yellow Sea and the center of the East China Sea in the winter of 1957 was discussed in comparison with that of preceding summer.
The cold water from the Yellow Sea was powerful in the winter, jutting out farer southwards than in the previous summer. Of plankton, Calanus helgolandicus, its larvae, Euphausia pacifica, and Sagitta bedoti were as common as were in the summer, while Leptochela aculeocaudata which was abundant in the summer was not found at all in the winter in that cold water mass. On the other hand, an amphipod, Pontocrates altamariuns, was newly found to be abundant in the interior part of the Yellow Sea.
Besides, the occurrence of many species of diatoms may indicate that it was at the earlier period of diatom flowering then9).
The water from the Yantsu River remarkably jut out eastwards in consequence of the heavy rainfalls in the previous summer in the China Continent. Pseudoeuphausia latifrons and Labidocera euchaeta may be the indicator species there in the winter.
The scarsity of phytoplankton may indicate the presence of discrepancy between the period of diatom flowering in this water and in the cold water mentioned above. The water under the heavy influence of the Kuroshio Current was powerless in this survey. Plankton were characterized by the abundance of species as well as in the summer. While the occurrence of a lot of colonies of Thalassiosira subtilus may be a token of the early period of diatom flowering then9).抄録全体を表示PDF形式でダウンロード (266K) -
主要動物プランクトンについて榎本 義正1963 年 29 巻 1 号 p. 7-13
発行日: 1963/01/25
公開日: 2008/02/29
ジャーナル フリーSome notes on five common zooplankters in the Yellow and the East China Seas were presented from the plankton surveys from June, 1956 to July, 1960.
1) Sagitta bedoti: its predominancy in chaetognaths in fhe waters from the Yellow Sea was stated and two generations in a year were suggested.
2) Euphausia pacifica: the spawning in the winter to spring and two years' life span was suggested in the northern areas while another type of spawning, one year's life span, in the southern areas also suggested.
3) Pseudoeuphausia latifrons: its dense occurrence in the estuary of the Yantsu River was presented and the spawning in summer to autumn was suggested.
4) Leptochela aculeocaudata: its distribution restricted in the waters where the Kuroshio Current bears its influence and one of the spawning season in the summer were suggested.
5) Calanus helgolandicus: its predominancy in macrocopepods in the Yellow Sea and one of the spawning season in winter to spring were suggested.抄録全体を表示PDF形式でダウンロード (316K) -
九州西海岸におけるマイワシの系統群安田 秀明1963 年 29 巻 1 号 p. 14-16
発行日: 1963/01/25
公開日: 2008/02/29
ジャーナル フリーAdult individuals of sarbine group caught in West Kyushu Sea Region were judged to be composed of six stocks (C, E, F, G, H and I) mutually different in granographical peculiarity. Among these stocks, Stocks D, E and G beared a close resemblance to Stocks A (Yamaguchi type), B and C (Akita taype), respectively, which have already been found as monopolistic constituents of catches of odult sardine obtained from the Japan Sea Region1) (see Fig, 1).
Judged from the frequency of appearance, Stock D may be considered to have come抄録全体を表示PDF形式でダウンロード (402K) -
日本海と九州海域におけるマイワシ群の系統別年令と成長安田 秀明1963 年 29 巻 1 号 p. 17-20
発行日: 1963/01/25
公開日: 2008/02/29
ジャーナル フリーIn this part of his granographical studies, the author tries on the basis of the data published in References 1 and 2 (see the corresponding column below) to answer the unsettled problem as to whether sardine yearlings having formed summer rings can of cannot further form winter rings within the year. In Table 1 and Fig. 1 are illustrated the data as the distinctiveness between the summer ring and the winter ring. While the first peak on life record curve draun for Stock D or E relates to the summer ring, other peaks correspond all to winter rings (see Fig. 3). From the known conformity of the time of spawning to that of scale-ring formation, it follows that these winter rings represent the annual rings proper. It was thus confirmed the possibility of that yearling sardine of some stock forms both summer ring and winter one. As to the embodiment of said possibility, however, the growth is not alone the determining factor.
Referring to life record curve, it seems likely that each winter ring is produced as a configuration accompanied by e secondary ring to be formed contiguously to the former.
The relation discovered between the age and growth is illustrated in Table 2 and Fig. 2.抄録全体を表示PDF形式でダウンロード (209K) -
釣獲率経年変化と年令群経年変化との関係中込 淳1963 年 29 巻 1 号 p. 21-26
発行日: 1963/01/25
公開日: 2008/02/29
ジャーナル フリーI estimated abundance of several age groups of yellowfin tuna exploited in the Tropical Western Pacific Ocean during 1952 through 1960 on the basis of the hooking-rate and the age composition of the fish. It was found that the increase of hooking-rate in the three successive periods corresponds to occurrence of three dominant year classes as follows.
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水生菌感染に対する抵抗性について江草 周三1963 年 29 巻 1 号 p. 27-36
発行日: 1963/01/25
公開日: 2008/02/29
ジャーナル フリーIn order to examine the resistance of the eel to Saprolegnia parasitica, experiments were made, with the following results, on the possibility of the fungus infecting healthy uninjured fish, on the part played by injury in susceptibility to infection and on the ability of the fungus to invade the living tissues. The fish used in the experiments were elvers and yellow eels ranging from 8 to 43cm in body length.
1) Neither elvers nor yellow eels became affected with Saprolegnia when they were in a sound condition.
2) Injury greatly lowered the resistance of elvers to Saprolegnia. Primary lesions of the skin caused by slight abrasion became the loci of zoöspore infection, from which the hyphae likely penetrated into the surrounding normal tissues of the victim.
3) Yellow eels have a high resistance to the fungus. Infection of them failed to occur even when they were injured by cutting deep on various parts of the body, by scraping a sizable portion of the skin, or by excising the skin from a small area of the body surface.
4) The mycerial growth frequently developed on coagula or slimy masses which appeared ordinarily on the surface of wound and were regarded as consisting of wound exudate and cellular debris. The growth, however, never penetrated from them into the tissues of the injured area.
5) Zoöspore infection took place easily on large necrotic areas produced on the body surface, the hyphae growing vigorously there. The mycelium, however, did not invade the surrounding living tissues, so far as the vitality of the fish was maintained.抄録全体を表示PDF形式でダウンロード (3629K) -
堀江 進, 佐伯 和昭, 小嶋 秩夫, 関根 隆1963 年 29 巻 1 号 p. 37-43
発行日: 1963/01/25
公開日: 2008/02/29
ジャーナル フリーLate in July 1961, the authors investigated on occurrence of TAKIKAWA's so-called pathogenic halophilic bacteria in the sea area around Izu Islands and Suruga bay aboard the Umitaka-maru, a research vessel of Tokyo University of Fisheries. Isolation of the organisms was carried out by the method according to SEKINE et al8). SEKINE et al8). had already isolated some strains of organisms having similar biological characteristics to those so-called pathogenic halophiles from natural environments, and showed that these organisms can be divided into two Groups, I and II.
The present investigation revealed that a group of organisms having similar features to some extent to those afore-mentioned two groups are widely distributed in sea area. This group of organisms are easily differentiated from the Group I or II, and then they were classified as Group III.
The distinctive characters between Group III and the other two groups were shown in Table 1. Throughout the sampling stations no organism belonging Group I in which so-called pathogenic halophiles are included could be detected, while Group II organisms were isolated only in coastal sea water. The Group III organisms were found to be widely distributed in both pelagic and coastal water irrespective of water depth. Group III organisms are regarded as marine inhabitant. The results obtained in the present survey may suggest that the so-called pathogenic halophilic bacteria is not distributed in the pelagic sea water around Kuroshio current. Regarding coastal sea area, however, further detailed studies on the distribution of the organisms is necessary.抄録全体を表示PDF形式でダウンロード (404K) -
諸種培養条件の菌の発育ならびにマウスに対する毒性におよぼす影響河端 俊治, 小嶋 秩夫1963 年 29 巻 1 号 p. 44-51
発行日: 1963/01/25
公開日: 2008/02/29
ジャーナル フリーMuch attention has been paid on the Takikawa's so-called pathogenic halophilic bacteria, a new type of bacteria suspected to cause food poisoning. It has been only a short period since the investigation started and there are still many problems to be solved, in which pathogenicity of the organisms is still obscure due to the unavailability of susceptible experimental animals.
In the present work, effect of various culturing conditions of the organisms upon the lethality for mice has been studied.
The results may be summerized as follows:
1. The organisms grew well and gave a high lethality for mice when cultured in a 3% NaCl containing broth which was prepared with casein peptone and fish meat extract. The organisms grew rapidly in such 3% NaCl containing liquid media as the broth composed of meat peptone and fish meat extract, plain peptone water, or peptone-yeast extract medium, nevertheless, the lethality of the cultures were rather low as compared with the above-men-tioned broth culture.
2. As to the NaCl requirement of the organisms, the fastest growth rate was observed in a 3% NaCl broth, while there was no appreciable difference in the lethality for mice between the concentration 2 to 4%.
3. Growth of the organisms and their lethality for mice were varied according to the reaction of medium. Whithin the range of pH 6-8, the higher the pH value, the more rapid in growth or higher in lethality.
4. Presence of glucose in the medium enhanced the growth of the organisms. It was noted that the addition of more than 0.5% of glucose in the medium resulted in decrease in the lethality.
5. In the case of Matsuda strain (serotype XIII), higher lethality was observed in the early stage of culture of the organisms. The organisms lost their lethal toxicity for mice gradually by prolongating the incubation period.
6. Within a range 24° to 37°C., the highest lethality was recorded when the organisms were incubated at 24°C.抄録全体を表示PDF形式でダウンロード (432K) -
種々の処理をした菌体ならびに胆汁酸塩の本菌のマウスに対する毒性におよぼす影響河端 俊治, 小嶋 秩夫1963 年 29 巻 1 号 p. 52-57
発行日: 1963/01/25
公開日: 2008/02/29
ジャーナル フリーIn the present work, effect of various treatments of the culture of so-called pathogenic halophiles on the lethality for mice has been studied, and the effects of bile salts on the growth of the organisms and the lethality for mice have been examined.
The results obtained may be summarized as follows:
1. Washing the cells with 3% NaCl broth or physiological saline did not change the lethality, while the bacteria lost its lethality completely by washing with distilled water or by autolysis of the cells.
2. The lethality of the organisms disappeared when the 3% NaCl broth culture was heated at 100°C. for 10 minutes, or when the culture was filtered through a Seitz filter.
3. Addition of 0.1% of bie salts to the 3% NaCl broth inhibited the growth of organisms markedly, while no appreciable inhibitory effect was noted with 0.01% of bile salts.
4. Lethality of the organisms for mice was decreased extremely even in the presence of 0.01% of bile salts in the medium, whereas, addition of 0.1% of bie salts to the broth culture did not change the lethal toxicity of the organisms.抄録全体を表示PDF形式でダウンロード (309K) -
エゾアワビアルギナーゼの反応条件の検討辻野 勇, 斎藤 恒行1963 年 29 巻 1 号 p. 58-65
発行日: 1963/01/25
公開日: 2008/02/29
ジャーナル フリーStudies were made on the action of alginase obtained from liver of abalone, Haliotis discus hannai Ino, on alginic acid. This enzyme splits alginic acid into products that showed a strong ultraviolet absorbancy at approximately 235mμ owing to their α, β-unsaturated carboxylic group.
Alginase activity was determined by measuring the absorbancy at 235mμ. The maximum activity was obtained at the pH range of 7.0 to 7.5 and at the temperature of 30°C (Fig. 2). Sodium chloride had no effect on alginase activity, in concentrations below 0.1% but rather inhibitory effect in higher concentrations than 1% (Table 1). Parallel changes in reducing power and ultraviloet absorbancy of the solution indicate that the glycosidic linkage of alginic acid is hydrolyzed dehydratively. It was thus concluded that oligouronides containing 4, 5-unsaturated bond are formed.
The pattern of alginic acid decomposition described in this study appears to be closely analogus to the eliminative decomposition of pectic acid and of polygalacturonic acid rather than to that of pectin.抄録全体を表示PDF形式でダウンロード (414K) -
介肉成分の季節的変化.とくに味との関連について高木 一郎, 清水 亘1963 年 29 巻 1 号 p. 66-70
発行日: 1963/01/25
公開日: 2008/02/29
ジャーナル フリーAmong various species of shellfish, one group changes its flavor depending on season. For instance, the common oyster, Ostrea lapérousei SCHRENCK, is more flavorous in winter than in its spawning months, June to September. The other, e. g., the short necked clam, Venerupis semidecussata (REEVE), shows little change throughout the year. Chemical constituents affecting the flavor most were reported to be monoamino nitrogen extractives-particularly glycine.
The present work was, therefore, undertaken to confirm the general knowledge of palatability of the two groups of shellfish by comparing seasonal levels of their nitrogens extracted from materials listed in Table 1. The following are evident from the analytical results indicated in Table 2 to 5.
1) The oyster has low amounts of glycogen and extractive nitrogens with an increase of moisture in summer. In comparison with the other species of shellfish under study, extractive nitrogens of the oyster is abundant for total nitrogen; the amount of monoamino nitrogen (MAN) and the ratio of MAN to monoamino fraction nitrogen (MFN) are also fairly large. In summer, however, the MAN content and the ratio MAN/MFN fall from the levels in winter. The evidences explain the reason why the oyster muscle is less palatable in the spawning summer than in winter.
2) The short necked clam also has a large amount of extractive nitrogens. In this species, however, no remarkable variations have been observed in the quantity of either extractive nitrogens or general constituents. The shellfish is known to spawn not only in both spring and autumn but perhaps in summer as well. Such ecological characteristics would possibly minimize effects of spawning exhausion upon the muscle properties, which could in turn retain the meat flavor nearly constant all the seasons.
3) The brackish clam and the sea mussel, Mytilus crassitesta LISCHKE, scarecely vary their chemical components from season to season. The findings have made it doubtful if they really have high time of their flavor as said to do.
4) Extractive nitrogens in the brackish clam, Corbicula leana (PRIME), was found as low as that of a freshwater snail, Cipangopaludina malleata (REEVE) reported previously. A possible inference from this association is that low level of extractive nitrogens is a common feature of shellfish living outside the marine environments.抄録全体を表示PDF形式でダウンロード (310K) -
マガキ成分の貯蔵中における変化高木 一郎, 清水 亘1963 年 29 巻 1 号 p. 71-74
発行日: 1963/01/25
公開日: 2008/02/29
ジャーナル フリーDuring eight days of storage of oyster samples at -2 ?? +3°C, considerable decrease was observed in glycogen, monoamino fraction nitrogen and monoamino nitrogen. During the same period, however, diamino fraction nitrogen and lysine fraction nitrogen were found increasing with no change in amount of diamino nitrogen.
Raw Sample was found to lose entirely the original flavor of oyster after three days' storage with heavy deterioration in the taste. Boiled oyster after the same period of storage, was found a little better in taste than the raw one, though the boiled juice deteriorated heavily.
These observations may suggest that the decrease of tasty monoamino nitrogen and the increase of untasty lysine fraction nitrogen are the responsible factors for the deterioration in the taste of oyster during storage.抄録全体を表示PDF形式でダウンロード (194K) -
田村 保1963 年 29 巻 1 号 p. 75-89
発行日: 1963/01/25
公開日: 2008/02/29
ジャーナル フリーPDF形式でダウンロード (4434K)
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