巻号一覧
29 巻, 9 号
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大雲川における遡上群の日週変化楠田 理一1963 年 29 巻 9 号 p. 817-821
発行日: 1963/09/25
公開日: 2008/02/29
ジャーナル フリーThe author, using a fishing implement as shown in Fig. 1., carried the study on all of the anadromous “ayu” fry which had been caught at the mouth of the River Okumo, a small river at dawn. Out river, about 8km in length, pouring into the Japan Sea, for May 1-2, 1962. The results are as follows:
1) “Ayu” fry began to make many schools at adjacent water off the mouth of the For 9a.m. to 10a.m. some of them showed the anadromous activity, at midday, however, the activity was shown by few of them.
2) The anadromous activity were suddenly activated at about 4p.m., the peak of that was observed after the sunset when both the river water temperature and the sea water one extremely approached, and the activity gradually decreased as the night goes on. And that was never seen for 9p.m. to 3a.m. in the next morning.
3) It was found that the anadromous activity reached to the peak for 5p.m. to 8p.m., amounted to 345 in caught number of fry, three quaters of the total number (453) on the day.
4) These fry caught for 3a.m. to 9p.m. were ranged between 4.3cm and 7.8cm in body length, and between 0.5g and 3.5g in weight. And all of the fry caught for 9a.m. to 10a.m. were lager size, being over 7cm in body length, them the others.抄録全体を表示PDF形式でダウンロード (308K) -
大雲川における遡上群の季節的変化楠田 理一1963 年 29 巻 9 号 p. 822-827
発行日: 1963/09/25
公開日: 2008/02/29
ジャーナル フリーThe variations in the number and the body length of anadromous ayu fry in the River Okumo were observed in 1962, and in conformity with the results obtained the suitable time and fish body length for the stock were scrutinized. Results are as follows:
1) The going up of ayu fry began when the river water temperature rose beyond 10°C in the daytime on April 1. The number of anadromous fry suddenly increased at 12°C above, and attained to the maximum at 14-16°C for the second 10 days of the month. After the period anadromous ones gradually decreased in number, and the going up ceased about the middle of May. So it is considered that the optimum water temperature for the going up the river of marine ayu fry is ranged between 14°C and 16°C.
2) All of the fry which had gone up for first 5 days in the season were fallen into the largest size class, 6.5-9.5cm in body length, and those of continued periods, every 10 days period, became small step by step. With approaching to the final of season the body length fell into 4.0-6.9cm, and the going up of ayu fry ceased when the schools composed of 4.5-4.9cm fishes took preferential shares.
3) The rates of the body depth to the condition factor and to the body length are greater in the fishes caught for the beginning period, and the rates gradually fall as days go by, and that shows the fishes of corpulent habit exchanges to those of thin one through the season.
4) From various results mentioned above it is considered for stock of Ayu fry that the river water temperature is desirable to be above 10°C during from the beginning to the middle of April. Concerning to the body length, being above 6.5cm are desirable for the beginning of April and being above 5cm for the middle of this month.抄録全体を表示PDF形式でダウンロード (363K) -
魚体中のPCP確認法津田 勉, 狩谷 貞二1963 年 29 巻 9 号 p. 828-833
発行日: 1963/09/25
公開日: 2008/02/29
ジャーナル フリーThe toxic effects of sodium pentachlorophenate (PCP, a herbicide) on aquatic organisms have been reported by many workers1, 2, 3, 4, 5). However there is apparently no published reports on the mechanism of toxicity of PCP in fish.
When the fish was maintained in the water containing PCP it was found that the concentraction of PCP decreased remarkably. It is probably due to some removal by the fish. (Fig. 1)
In this study, an attempt was made to detect PCP in the fish body. The extraction procedure from the fish body is summerized in the Table 1. PCP content was determined by the 4-aminoantipirine method6).
PCP was found in fish killed by lethal doses of PCP. It was also possible to detect PCP even after washing with tap water for 24 hours after death. In untreated control animals PCP could not be detected.
It was concluded that this method can be used for post-mortem identification of the pollutant in the fish killed by water pollution.抄録全体を表示PDF形式でダウンロード (312K) -
アジサバの游泳力および二,三の吸込実験について矢島 信一, 吉牟田 長生, 三次 信輔, 田原 陽三, 川田 三郎1963 年 29 巻 9 号 p. 834-840
発行日: 1963/09/25
公開日: 2008/02/29
ジャーナル フリーIn order to secure a basic information on behaviour of fish being sucked into a pump, field experiments were undertaken in Tateyama Bay in August 1961. To begin with, a number of sample fish were put into a transparent vinyle hose, 10cm in inner diameter, and 3.5m in length, and subjected to an outflow stream from a 4-inch fish pump. The species of fish used included the mackerel, horse mackerel, and globefish (Table 1.). The average swimming power for each species was measured by observing the length of time needed for a normal run of the stream in forcing back the fish for 2 meters through the hose.
The experiment indicated as in Figs. 1 and 2 that the average swimming power (Vf) defind as above was nearly in such relation with the current velocity (V), or with the body length (L), as
Vf=C1ex1 Vf=C2eβL,
respectively, where C1, C2, α and β are constants depending on species of fish.
According to the observations, the mackerel had swimming power stronger than the horse mackerel.
Reaction of those fishes to the suction force was determined by the use of a 4-inch fish pump, which had 800r.p.m. of the impeller driven with a 1-H.P. motor, suction-lift about 2meters, and suction capacity of 19.5 liters per second for sea water. The suction mouth was equipped with L-shaped nozzle, 10cm in diameter, covered with a cylindrical wire cage, 30cm in diameter, 48cm in height, and 0.3cm in mesh size. The cage received either 120 individuals of the hose mackerel, or 23 of them along with 7 mackerels; water was pumped up for 5 minutes at a rate of 250cm per second when running through the hose; then the number of fish pumped up was counted (Table 2 and 3).
The suction power was effective within a radius of 5 to 10cm depending on species and size of fish; when the fish came close to the suction mouth, they always swam against the stream, but the mackerel and horse mackerel did not appear to be as sensitive as the globefish tested in avoiding the dangerous stream; suction efficiency was better with the nozzle held upward than those held downward or on a level.抄録全体を表示PDF形式でダウンロード (1758K) -
サイフォンによるメダカの游泳カおよび吸込実験について三次 信輔, 田原 陽三, 矢島 信一, 吉牟田 長生, 川田 三郎1963 年 29 巻 9 号 p. 841-848
発行日: 1963/09/25
公開日: 2008/02/29
ジャーナル フリーIn order to contribute to technical knowledge of using fish pumps in their versatile possibility, a number of tiny freshwater fish, medaka, Aplocheilus latipes, were kept in an aquarium (75×40×50cm) at the authors' laboratory. The water was made to flow through a siphon system consisting of a glass tube, either 27 or 40mm. in diameter, 15cm. in length, and a vinyle hose, 10 or 15mm. in diameter, from 150 to 500cm. in length (Fig. 5). The velocity of the stream (V) per second was equal to Chm where C is a constant depending on inner diameter and length of the tube, m is a constant, and h is a fall of water through the siphon. The value of m was about 0.6 almost regardless of different falls of water (Figs. 1-4).
As a fish swims up against the current until the latter reaches to a maximum for the former, that current velocity may be regarded as an effective suction head or a limit of the swimming power of the fish. The swimming power was greater when a fish was larger in the body length, or smaller in the body height for the body length (Figs. 6-10). When the suction mouth was held either on a level with, downward over, or upward under, the fish, the swimming power was 42, 40, or 28.9cm. per second in this order (Table 1).
In testing the suction efficiency, a vinyle hose used was 15mm. in diameter and 10cm. in length; it had a cylindrical suction mouth, 86mm. in diameter and 86mm. in length, made of wire netting, 1.5mm. in mesh (Fig. 11). The suction efficiency varied with density of fish, direction and velocity of the current. The suction efficiency (I) was rapidly decreased with the progress of time (Fig. 12) because the relationship between I and density of fish (ρ) could approximately be expressed as
I=C1emρ C1em ?? mρ
where C and m are constants depending on a direction of the suction nozzle. The rela-tionship between I and the current velocity as in Table 2 and Fig. 16 was
log aI∝ V1/m. (m ?? 0.6, a=constant)抄録全体を表示PDF形式でダウンロード (274K) -
梅本 滋, 八百 和子1963 年 29 巻 9 号 p. 849-853
発行日: 1963/09/25
公開日: 2008/02/29
ジャーナル フリーIn proteinous materials like meat and skin, their physicochemical properties such as tenderness, elasticity or water holding capacity seem to be related with proline and hydroxy-proline which are contained in protein structure, because these amino acids may play some role on the steric configuration of the peptide chains. Information on this point may be helpfull in evaluating materials for various types of fish products.
Paper chromatographic determination of proline was reported by HRABETOVA and TUPY, who succeeded in eluting the proline-isatin coloured products with water saturated phenol. The authors modified their chromatographic method in order to reduce the developing time and to simplify the elution procedure of the proline-isatin spots.
The method modified by the authors was as follows. For paper chromatographic separa-tion of proline, sample solutions and standard proline solutions of known concentration were developed with the suitable solvent system of o-cresol, acetic acid and water (100:5:10) for 15 hours at 30°C (ascending, one dimensional). Proline was detected with isatin (Rƒ value=0.72, blue spot), then the spots were eluted with water saturated phenol. Optical densities of the eluates were measured at the wave length of 610 mμ where absorption of isatin was small enough to eliminate such a process of removing the excess of isatin from the paper as needed in HRABETOVÁ'S method. The standard curve of proline-density made it possible to estimate proline content in the sample solution (range: 5-30γ of proline).抄録全体を表示PDF形式でダウンロード (315K) -
豊水 正道, 松村 義夫, 冨安 行雄1963 年 29 巻 9 号 p. 854-859
発行日: 1963/09/25
公開日: 2008/02/29
ジャーナル フリーThe deterioration in quality of freeze-dehydrated food during the storage has received much attention in recent years. This paper is concerned with lipid oxidation and protein denaturation in freeze-dehydrated jack mackerel (Trachurus japonicus (TEMMINICK and SCHLEGEL) muscle, and possible relationships between them are discussed.
During the freeze-dehydrating process and the subsequent storage (37°C), protein denaturation measured by extractability of myofibrillar protein with 0.6M KCl and lipid oxidation measured by thiobarbituric acid value, peroxide value and carbonyl content extremely proceeded (Fig. 2, 3). It was found in model systems that the addition of lipid leads to promoting the change of TBA values and protein denaturation (Fig. 3), on the other hand, the removal of lipid and the addition of antioxidant lead to depressing the changes of TBA values and protein denaturation (Fig. 4, 5). Moreover, these pronounced influences on protein denaturation were capable of being detected after the curves of TBA values reached their peaks (Fig. 3, 4 and 5). These findings presumably indicate that protein denaturation late in the storage period primarily results from lipid oxidation, whereas protein denaturation during freeze-dehydrating process and eary in the storage period is caused mainly by other factors.抄録全体を表示PDF形式でダウンロード (353K) -
天野 慶之, 山田 金次郎, 尾藤 方通1963 年 29 巻 9 号 p. 860-864
発行日: 1963/09/25
公開日: 2008/02/29
ジャーナル フリーA natural occurrence of formaldehyde with varying degrees in the amount in certain gadoid fish previously was reported (This Journal, Vol. 29, 695, 1963). Though the precursor of formaldehyde in fresh tissues has not been identified, the works hitherto published suggest a possibility of transformation of formaldehyde from trimethylamine oxide.
In this connection, the writers examined the major tissues of cod, Alaska pollock, and Japanese hake (Hexagrammos stelleri) to see if their contents of formaldehyde, volatile amines, and trimethylamine oxide would have any bearings upon each other. The examination led to the findings as follows:
1. Formaldehyde was aboundantly distributed in pyloric caeca, stomach, gall bladder, and spleen, while little in muscle portion of the fish tested.
2. The amount of formaldehyde in the skin was always higher than in the muscle.
3. In those tissues formaldehyde showed a remarkable correlation in the content with dimethylamine and trimethylamine, with coefficient of the correlation being 0.89 and 0.62, respectively.
4. The formaldehyde content was often found in the adverse relation with the content of trimethylamine oxide in some of the tissues even from the same individuals.
Thus, a simple dissociation of trimethylamine oxide into formladehyde and dimethylamine, as proposed by Soudan (1959), does not seem to account for this phenomenon.抄録全体を表示PDF形式でダウンロード (256K) -
アカガレイ筋肉複合脂質五十嵐 久尚, 座間 宏一, 高間 浩蔵, 羽田野 六男1963 年 29 巻 9 号 p. 865-869
発行日: 1963/09/25
公開日: 2008/02/29
ジャーナル フリーThe conjugated lipids obtained from flounder fresh, Hippoglossoides dubius, were fractionated into nine fractions, such as glycerids, choline-, ethanolamine-, serine-, and sphingolipids-rich fractions, by means of a silicic acid-celite (2:1, w/w) column chromatography.
As shown in Table 3, the fatty acid composition of lecithin, which was separated by rechromatography of the choline-rich fraction, indicated that it consisted of palmitic acid and oleic acid at about 40 and 20% respectively.抄録全体を表示PDF形式でダウンロード (255K) -
界面活性剤を配合した酸化防止剤調製品の適用について(その3)新BHT調製品(固体)の適用性外山 健三, 猿谷 九万1963 年 29 巻 9 号 p. 870-873
発行日: 1963/09/25
公開日: 2008/02/29
ジャーナル フリーIn Japan, liquid style antioxidant preparations containing surface active agents have hitherto been used in protecting fish products from oil oxidation. These preparations however, proving to be somewhat defective especially in their aspects of handling and transportion, there appeared recently some solid style preparations though they are not generally used so far.
In this work, the authors examined the effect of this new type of BHT-preparation (BHT: 30%, sorbit: 64%, span 20: 3%, and sucrose monostearate: 3%) as applied by the moment dipping method1)2). The result obtained indicated that this preparation is far superior to solid BHT so far as the protective efficacy for fish products is concerned.抄録全体を表示PDF形式でダウンロード (203K) -
木製魚函材に対する病原性好塩菌の侵入黒木 暘1963 年 29 巻 9 号 p. 874-878
発行日: 1963/09/25
公開日: 2008/02/29
ジャーナル フリーGenerally, wooden fish containers are easily stained with bacteria in comparison with me-tallic fish containers.
Therefore, the author investigated on the invasion of bacteria into the materials of fish containers. Takikawa's so-called pathogenic halophilic bacteria were employed as experimental organism, and the materials of wooden containers were used with chips of Japan ceder, pine and oak, because these are most using at fish markets. The experimental methods are shown in Fig. 1, and the results may be summerized as follows.
1. A marked difference was observed on the permeation of bacterial suspension into in-ner layer of chips according to the wooden qualities, roughness or fineness (see Fig. 2).
2. The materials which have been dried enough (moisture content; below 5%) were scarcely permeated into inner layer of wooden chips by bacterial suspension (see Fig. 3).
3. On the wet materials, were contaminated rapidly with bacteria (see Fig. 4 and Fig. 7).
4. It is noted that the resin-removed chips were easily stained by bacteria as compared with the unremoved (see Fig. 3 and Fig. 5).
5. On the wet materials which were dipped in 3% NaCl containing pepton medium, were seem to not only bacterial invasion into inner layer so rapidly, but also multiply in deep lay-er of wooden chips (shown in Fig. 7).
From the above observations, when wooden fish containers are used repeatly at fish mar-kets, fishing vessels and cold storage factories, much attention should be paid for keeping cleanliness of wooden fish containers.抄録全体を表示PDF形式でダウンロード (300K) -
ミオシン区蛋白のゲル化鈴木 たね子, 神名 孝一1963 年 29 巻 9 号 p. 879-886
発行日: 1963/09/25
公開日: 2008/02/29
ジャーナル フリーIt was found that the myosin fraction of fish muscle in full rigor or post rigor extracted with a salt solution turned into gel. The present paper deals with the effect of various factors, such as species of fish, extractants and the water soluble components of the muscle, on the gel formation.
The species of fish was apparently one of the factors, as the extracts from white meat fish, such as carp, sea-bream and flatfish became gel, while those from yellowtail and mackerel did not (Fig. 1). The presence of K2HPO4, on the other hand, seemed to be essential for the formation of gel as shown in Table 1.
Although the gel formation was never observed when the muscle was previously treated with water (Fig. 2), it was induced by the addition of the heat-stable fraction in the water extracts (Fig. 3).
When the gel-forming myosin and the supernatant solution separated from gel were re-spectively examined in regard to the ATP-sensitivity and ultracentrifuge pattern, the results indicated that the both fractions consisted of actomyosin and myosin (Figs. 5, 6). Although these experiments could not clarify characteristic differences between the gel-forming myosins and supernatant, interactive forces of the gel-myosins particle seemed stronger than the forces of the supernatant myosins.抄録全体を表示PDF形式でダウンロード (1739K) -
矢野 友紀, 富山 哲夫1963 年 29 巻 9 号 p. 887-888
発行日: 1963/09/25
公開日: 2008/02/29
ジャーナル フリーPDF形式でダウンロード (69K) -
藤井 久1963 年 29 巻 9 号 p. 889-898
発行日: 1963/09/25
公開日: 2008/02/29
ジャーナル フリーPDF形式でダウンロード (558K) -
1963 年 29 巻 9 号 p. 904
発行日: 1963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 (47K)
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