巻号一覧
3 巻, 3 号
選択された号の論文の8件中1～8を表示しています
- |<
- <
- 1
- >
- >|
-
Mituyo OKADA1934 年 3 巻 3 号 p. 121-124
発行日: 1934/09/15
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) -
Naokata KATAOKA, Kenji MOMMA1934 年 3 巻 3 号 p. 125-126
発行日: 1934/09/15
公開日: 2008/02/29
ジャーナル フリーPDF形式でダウンロード (100K) -
山本 孝治1934 年 3 巻 3 号 p. 127-133
発行日: 1934/09/15
公開日: 2008/02/29
ジャーナル フリーJust hatched larvae of the Corean snake-head fish (Ophicephalus argus Cantor) were kept at various temperatures without supplying food and starved to death. The time required for absorbing the yolk completely and the duration of life from hatching to death were observed. To obtain a series of 10 constant temperatures ranging from about 13° to 30°C a Senô-Tauti's serial thermostat was made use of, in each compartment of which was placed a glass tube containing about 60c.c. of water to receive each 20 specimens.
The experiment was repeated twice with the results as summarised in the following lines:
1. Shorter time is required for both the processes above stated at higher temperatures and longer at the lower temperatures.
2. The relation of the duration of time T required for each process to the water temperature θ is expressed by the formula Teaθ=C, where a and C are constants specific to the kind of fish. The values of these constants found in the present experiment and that of Q10 calculated therefrom are
for the absorption of yolk a 0.136, C 2.029 and Q10 3.90,
and for the starvation to death ?? 0.076, ?? 2.055 and ?? 2.14.
3. When the larvae are reared at low temperatures such as from about 19° to 22°C, the rate of production of the deformed larvae seems to be raised as the temperature approaches a lower limit.抄録全体を表示PDF形式でダウンロード (449K) -
第三報トリプシン消化に際しアミノ酸及びアンモニアの分離する速度に就て富山 哲夫, 重松 忍1934 年 3 巻 3 号 p. 134-138
発行日: 1934/09/15
公開日: 2008/02/29
ジャーナル フリーThis paper deals with the rate of digestion, as judged by the amino-N (van Slyke method) and the ammonia-N (Aeration method) liberated, when the proteins of feeding-stuffs were subjected at 38°C, and pH 8.6 to the action of commercial trypsin (Kahlbaum), fully activated by enterokinase. Our experiments were carried out upon three proteins, which were dealt with in the first report, viz., the muscle protein of sardine, the protein of silk-worm pupa, and the protein of soy bean.
The enzymatic production of amino-N and ammonia-N did not proceed in accordance with monomolecular reaction. The velocity constant of the proteolysis and ammonia formation attained a maximum value within 2 hours' digestion, then decreased gradually as time went on, and the ammonia formation was found to take place much less rapidly than proteolysis. Of the three proteins aforementioned, the muscle protein of sardine was digested with most ease, and the protein of silk-worm pupa was not digested as well as either of the other substrata In the case of muscle protein of sardine and of soy bean protein, the tryptic hydrolysis was still in progress even after 7 days' digestion, though retarded more and more as time elapsed, while in the case of the protein of silk-worm pupa trypsin ceased to effect any further liberation of amino acid and ammonia after 3 days' digestion.抄録全体を表示PDF形式でダウンロード (283K) -
木俣 正夫1934 年 3 巻 3 号 p. 139-142
発行日: 1934/09/15
公開日: 2008/02/29
ジャーナル フリーVarious authors have studied antagonism of the bacteria, since BLAGOVESTSCHENSKY discovered that growth of Bacillus anthracis is suspended when this organism is cultured together with Pseudomonas pyocianea. And yet none has cleared up the cause of this antagonism.
Several kinds of atmospheric as well as aquatic bacteria were cultured either separately or mixedly in the media consisting of varying percentages of common broth and glycerol. Glycerol was used to modify the water-content of the media and was not attacked by any of the micro-organisms tested. After a definite incubation time, a definite volumes of the cultured organisms were put into the agar media. And agar plate cultures were made by the shaking method.
Results obtained are shown in Figs. 1 and 2, in which the numbers denote the percentages of water content of the media.
From the figures it is clear that the characteristic rate of reproduction of each species of the experimental bacteria depends on the water-content of the medium and that antagonism of the bacteria is either absent or present to varying extent according to the kinds of the organisms tested.抄録全体を表示PDF形式でダウンロード (212K) -
三善 清旭1934 年 3 巻 3 号 p. 143-146
発行日: 1934/09/15
公開日: 2008/02/29
ジャーナル フリーThe force needed for bending a cord in a circular are was measured with a torsion balance (Fig. 1). Test materials were common cords for the gill nets. The results obtained are as follows: -
(1) If the curvature and the span are constant, the relatian of the force for bending, W, to the radius of cords, r, is empirically formulated as W=kr3.2.
(2) When the radius of curvature and the span are 7.8mm and 9.0mm respectively, the value of k, i. e. the force in gr. to bend a cord of 1mm in radius, is evaluated as given in the next table.
Cord constructed out of Dried in air Wetted by 24 hours' immersion in water
Contton yarns 22 45
Ramie yarns 28 17
Ramie fibres 220 92
In this paper, a probable explanation of the result (1) is given.抄録全体を表示PDF形式でダウンロード (726K) -
宮本 秀明1934 年 3 巻 3 号 p. 147-149
発行日: 1934/09/15
公開日: 2008/02/29
ジャーナル フリーWhat proportion of total meshes of a gill net can be occupied by net fishes before the net falls down? Can not the tension of net be related with the body weight of net fishes?
To answer these questions, the gill nets of wide distribution were treated and the following results were obtained: -
(1) Nearly the same proportion of total meshes is occupied by fishes before the net falls down, when the fishes are of the same species or of similar shoals.
(2) The tension of net seems to be related with the body weight of similar kinds of fishes e. g., “Tobi”, Cypsilurus agoo (T. & S.), and “Sanma”, Cololabis saira (Brevoort).抄録全体を表示PDF形式でダウンロード (187K) -
松浦 義雄1934 年 3 巻 3 号 p. 150-160
発行日: 1934/09/15
公開日: 2008/02/29
ジャーナル フリーPDF形式でダウンロード (706K)
- |<
- <
- 1
- >
- >|