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Volume 3 (1934 - 1935･･･
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Volume 3, Issue 5
Displaying 1-12 of 12 articles from this issue
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Mituyo OKADA1935 Volume 3 Issue 5 Pages 231-234
Published: January 05, 1935
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSDownload PDF (229K) -
Kiyohide MIYOSI1935 Volume 3 Issue 5 Pages 235-238
Published: January 05, 1935
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSThe yearly records of the catch and the number of liberated fry were analysed statistically for chum (Onchorhynchus keta) in Hokkaidô, red salmon (Oncorhynchus nerka) in Alaska and trout (Oncorhynchus rhodurus) in Lake Biwa. In the cases of chum and red salmon, the coefficients of partial correlation (rXYn, Xn) were calculated, where X denotes the annual catch in a certain year, Xn that before n years and Yn the number of yearly liberated fry before n years. In the case of trout, the index of yearly catch of liberated fish was estimated from the yearly records of the number of liberated fry and the age composition of the catch, the mortality rate being assumed. The correlation coefficient between the yearly catch and the index of yearly catch of liberated fish was calculated. And the effect of the liberation on the catch was calculated from the slope of regression line. The results obtained are as follows: -
When one hundred millions of fry are liberated yearly, the increase in size of catch is evaluated as in the next table: -
Kind of fish Increase in size of catch in millions
Chum in Hokkaidô 0.46
Red salmon in Alaska 7.30
Trount in Lake Biwa 0.42View full abstractDownload PDF (225K) -
Michio UNO1935 Volume 3 Issue 5 Pages 239-241
Published: January 05, 1935
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSHorizontal migration of the Japanese king-crab was studied by digesting the record of tagging experiment performed by H. MARUKAWA (Journal of the Imperial Fisheries Experimental Station, Tokyo, (4), 1933). The method of treatment adopted in the present paper is as follows: -
For the tagged crabs liberated in the northern, central and southern parts of the sea off the west coast of Kamchatka, the regional percentage distribution of recaptures was calculated separately in each successive season, i.e., the season of liberation (I), the next season (II), and so on. And the migration was inferred from the difference of the distribution in a season from that in the preceeding season, as shown in Figure 1.View full abstractDownload PDF (200K) -
Yasuhiko TUTIYA1935 Volume 3 Issue 5 Pages 242-246
Published: January 05, 1935
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSColour substance in the skin of fish was studied first by MÉREJKOWSKY(3) (1881) and since then several other workers, such as MACMUNN(2), KRUKENBERG(1), CUNNINGHAM(6) and LÖNNBERG(7, 8) have contributed to the knowledge of the substance. It is believed that the colouring matter in the skin of fish belongs to carotinoids. The present author studied chemical property of the colour substance of Beryx splendens although he could not yet obtained it in crystal state.
The fish lives in the deep sea and its body is brilliant carmine red. The red integument on the body, the head and the oral cavity was taken off without scaling and chopped finely, extracted with aceton, concentrated under reduced pressure below 40°C. The reddish oily substance thus obtained was dissolved in petroleum ether and saponified by shaking with 5% methyl-alcoholic potash for 3 days at the room temperature. To the entire solution sufficient water was added and shaked well. By standing for a while, the layer of petroleum ether (I) and that of water (III) were clearly separated and between the two there appeared a small amount of precipitate (II).
(I) Petroleum ether layer: This layer was orange in colour. It was washed by water until no alkaline reaction existed and then dried over anhydrous sodium sulfate. By evaporating the solvent an orange coloured substance was obtained. Its colour reactions by acids and its absorption bands by spectroscopic examination are shown in the table and Figs. 1 and 2.
(II) Precipitate: This part was an amorphous substance having a reddish brown colour. It was insoluble in either ether, petroleum ether or carbon disulfide, but soluble in them all after acidified with acetic acid. It was also soluble in the mixture of 2 parts of methyl alcohol and 8 parts of ether. Its colour reactions are shown in the table.
(III) Aqueous alkaline layer: This part was washed with sufficient petroleum ether. It was carmine red in colour. The colour substance was not able to be extracted from the alkaline solution by either chloroform, ether or carbon disulfide. But when acidified with acetic acid, it was separated in oily state and now was easily extracted by those organic solvents, although by CO2 no change was observed in its solubility. From these results it may be conjectured that the colour substance has carboxyl group in its molecule as in the case of bixin, crocetin and astacin. Its colour reactions by acids and its absorption bands by spectroscopic examination are shown in the table and Figs. 3 and 4.View full abstractDownload PDF (1051K) -
IV The Comparison of Digestibility by the Proteolytic Enzyme Contained in Eel's VisceraTetuo TOMIYAMA1935 Volume 3 Issue 5 Pages 247-248
Published: January 05, 1935
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSThe digestibility of the proteins of feeding-stuffs, which were dealt with in the preceeding report1), by the proteolytic enzyme contained in viscera of eel (Anguilla japonica) has been determined by measuring the amino nitrogen and the soluble nitrogen yielded during the digestion. The enzyme was prepared as follows: the internal organs, including stomach, intestine, liver, free from connective tissues, were dehydrated by acetone; the dried material thus obtained was extracted overnight with ten volumes of an equal mixture of M/5 phosphate (pH 7.3) and glycerine and then centrifuged. The digestion was carried out at 37°C and pH 7.3 since this condition was determined by OYA's experiment as the optimum for the protease of eel's spleen. The enzyme reaction was stopped by adding a concentrated trichloracetic acid solution sufficient to give a final concentration of 3 per cent.
No difference in the yield of amino nitrogen during the digestion was observed among the three proteins as is shown in Table 1. However, judging from the increased amount of nitrogen soluble in 3 per cent trichloracetic acid, the protein of soy bean was digested more easily than the other proteins, i. e. the protein of silk-worm pupa and of sardine (Table 2). In Table 1 and Table 2 the first column shows the digestion period in hours; the second presents the experiments on the protein of sardine, the third on the protein of silk-worm pupa, and the fourth on the protein of soy bean respectively.View full abstractDownload PDF (128K) -
I. Inorganic Constituents and Protein DigestibilityYarokurô YAMAMURA1935 Volume 3 Issue 5 Pages 249-254
Published: January 05, 1935
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSThe analysis of marine plankton have been worked out by BRANDT (1898), BRANDT and RABEN (1919-22), MEYER (1914), MOBERG (1926) and WIMPENY (1929) for its protein, fat, ash, carbohydrate or chitin contents. The seasonal variation of fat and protein contents of Calanus in Clyde Sea-Area was recently studied by ORR (1934), MARSHALL, NICHOLLS and ORR (1934). On the other hand, KNAUTHE (1901), NAKAI (1921) and BIRGE & JUDAY (1922) have given analytical data of fresh water plankton and benthos. The inorganic constituents and protein digestiblity of Crustacea, Mollusca, Worms, and other organisms as fish foods have never been studied. The present paper deals with the chemical composition of them with special reference to their inorganic constituents, namely, calcium, magnesium, phosphorus, iron, copper, sulphur, and iodine contents, chitin, and the protein digestibility. Thirteen kinds of organisms were analysed by using ordinary methods for total nitrogen, protein nitrogen, crude fat and crude ash content. R. PINCUSSEN'S micro-method (1928) was employed for determining the amounts of inorganic constituents. Chitin was measured by using the method of BUXTON (1932). The kinds and analytical data are given in Tab. 1.
Comparative study of protein digestibility was made by using pepsin and eel protease which was extracted from stomachal membrane of Anguilla japonica (optimum temp. 37°C, opt. pH 3.2).
For the digestibility the soluble nitrogen liberated during digestion at 37°C was taken as a measure. The pH value of digestive mixtures were held at 2.0 for pepsin and at 3.0 for the eel ferment using citrate buffer solution.
The protein digestibility (D) was calculated by the following formula: D=S1-S0/N×100, where S0 and S1 are amounts of soluble nitrogen at outset and 24 hours afterwards respectively, and N denotes the total nitrogen of the samples. The results of the experiment are given in Table 2 and 3, and shown in Fig. 1. It will he seen from Fig. 1 that similar digestibility is obtained either by pepsin or by eel ferment. It is also to be seen in the same figure that chitin content of the material is reversely correlated with the protein digestibility.View full abstractDownload PDF (314K) -
Toyoki ONO1935 Volume 3 Issue 5 Pages 255-262
Published: January 05, 1935
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSThe disintegration of fish fat in cold storage has hitherto been considered as a chemical change due to oxidation, but the iodine values of the ether-extracts from fish remain almost constant during the storage, whereas their acid values develop rapidly. This fact means that the fatty substances in cold storage must be hydrolysed by means of the fat-hydrolysing enzyme, “lipase”
The observations on this subject have been considerably made, but no one has proved this enzyme action. Thus, I have researched whether the chemical changes of fat is caused by oxidation or by lipase, and at the same time I made observations on the lipase action at lower temperature.
The mackerels and sardines employed for sample were stored at -13°C, and after a certain period were extracted with alcohol and ether; and then the characteristics of the extracted substances were determined. The lipase action was observed with the fat-hydrolysing glycerinextracts from the intestine and stomach of mackerel.
The results obtained from the above experiments are summarised as follows: -
1. The characteristics of the fish body-fats in cold storage have the following variations. The acid value develops rapidly, but the iodine value shows no variation. The refractive index decreases, and the specific gravity is variable, a feature which seems to result from the hydrolysis of fat rather than from the oxidation.
2. Phosphatides (lecithin) may be also hydrolysed by means of a lipolytic enzyme as is the case with neutral fat, since the decreasing curves of the phosphor contents in the etherextracts are indicative of the action of enzyme. It was not, however, decided whether the hydrolysing enzyme was lecithase or lipase.
3. With regard to the contents of the free fatty acids in the ether-extracts, and the contents of the liquid acids and the solid acids in the free fatty acids, it was decided that the former two acids increase and the latter decrease; and this decrease and increase draw the curves on the lipolytic action. Therefore, at lower temperature lipase acts mainly on the unsaturated glycerides.
4. The hydrolysis of neutral ft ias not caused by the action of organisms (moulds, bacteria, etc.), but by the fat-decomposing enzyme, “lipase” The glycerin-extracts from the entrails of mackerels even at -13°C still have a strong decomposing power over fat, those from their intestines being much stronger. The limit of temperature so low as to destroy the lipase action was not yet determined.
5. The brine and the air freezing of fish have not brought any differences on the chemical changes of fat, neither the glazing nor unglazing of ice on fish making any difference whatever.View full abstractDownload PDF (578K) -
Hideya NAGANUMA1935 Volume 3 Issue 5 Pages 263-264
Published: January 05, 1935
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSThe flesh of fresh sardine caught off the coast of Tyôsen was extracted with warm water. Nitrogenous compounds such as inosinic acid, xanthine, hypoxanthine, histidine, lysine and creatine were isolated from the extract in crystals, and identified by analyses of the crystals and their derivatives. The yield of the compounds from 500g. of the thick syrup of the extract which contained 34.78% of water, was as follows; —
Inosinic acid (as barium salt)……1.5g. Histidine (as dihydrochloride)……3.2g.
Xanthine………………………Present Creatine (as hydrochloride)………3.6 ??
Hypoxanthine (as picrate)………3.9 ?? Lysine (as picrate)……………1.5 ??View full abstractDownload PDF (132K) -
Jun SUZUKI1935 Volume 3 Issue 5 Pages 265-272
Published: January 05, 1935
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSIchthyophthirius multifiliis Fouquet, 1869, is one of well-known parasitic ciliates on freshwater fishes. I have studied its reproduction at various water temperatures by both indoor and outdoor observations. Infection was obtained by placing healthy individuals of orange race of carp together with diseased gold-fishes. A Sénô-Tauti's serial incubator was used in the laboratory, and a small concrete pool outside it.
The results obtained are summarised as follows: -
1. The optimum temperature for the reproduction of Ichthyophthirius is at about 14-17.5°C.
2. The encysting occurs within a temperature range from 3.1° to 25°C. The reproduction does not almost entirely take place at water temperatures of 1.2° and 2.1°C.
3. The division of the cysts is completed within a day at temperatures ranging from 16.2° to 25°C, but over a day at temperatures ranging from 14.0° to 5.8°C.
4. The minute free-living individuals fresh from the cysts are of frail constitution and easy to perish within a day.
5. Ichthyophthirius attains maturity in about 2 weeks at 14°C, about a week at 20°C, and 20 days at 7°C.
6. It appears to undergo division on the fish skin.
7. It probably passes the winter season by making life-cycle, from reproduction within the cyst to growth on fish-body, at lower rate.
8. The rate of reproduction appears to be higher in a darker place.View full abstractDownload PDF (567K) -
Sôgo TETSUMOTO1935 Volume 3 Issue 5 Pages 273-274
Published: January 05, 1935
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSThe present paper deals with the bactericidal activity of the principal constituents of ginger, zingerone and shogaol on Bac. typhosus and Vib. cholerae, and that of the juices of “wasabi” (Eutrema wasabi japonica) and ginger on those bacteria inoculated on the fresh flesh of tuna, the method described in the previous paper(1) being used.
The bactericidal power of zingerone and shogaol is conspicuous, that of the former being still greater than that of the latter. The same activity of juices “wasabi” and ginger is so great as to decrease in 6 hours the number of both kinds of bacteria inoculated on tuna flesh to 1/1, 500-1/3, 000 (Bac. typhosus) and to 1/9, 000-1/12, 000 (Vib. cholerae) respectively (Tables 1 and 2).View full abstractDownload PDF (117K) -
Saburo UEDA, Yoshikazu OKADA1935 Volume 3 Issue 5 Pages 275-280
Published: January 05, 1935
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSThe present paper, as we have mentioned in the previous report, embodies our more extensive studies concerning the food of the Ayu and also its food-habit as to whether it changes or not according to the ages, locality, or season.
In the young stage, living in the sea or lake, Ayu feeds entirely on zooplankton (Copepoda, Ostracoda, Phyllopoda etc.); and also on the similar matters until it has grown up to about 6cm, even after its ascent of the river.
And then, according to the growth, Ayu begins, in ascent of river, to take vegetative matters, and when it has grown up more than 9cm it do ?? s not eat animal matters already and its food habit changes entirely into the vegetative ones.
That is to say, there is a stage when Ayu takes as food both animal and vegetative matters during its growth about 6cm to 9cm in length.
But, this is a normal case and there are some differences on account of the special conditions.
In the previous report, we stated that the food of adult Ayu differes in accordance with the rivers, yet this difference does not merely depend on the individual difference of rivers but also it has a tendency to show a local difference, that is, the Ayu in the southern part of Japan proper takes mostly bluegreen algae, and that of in the northern part, as well as Hokkidô, takes chiefly Diatoms.
It is also an interesting fact that the food of Ayu seems to show a tendency of seasonal variation-when the water temperature is high, bluegreen algae are mostly found in its food and in the case of low temperature Diatoms are found in abundance.View full abstractDownload PDF (1160K) -
Takeo MIYAUTI1935 Volume 3 Issue 5 Pages 281-283
Published: January 05, 1935
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSObservations were made from August, 1933 to July, 1934 on the content of alimentary canal of a teleost, Hypomesus olidus, and plankton organisms living in its habitat, Lake Kasumigaura Pref. Ibaraki. The fish feeds mostly on such kinds of small animals as are found most abundantly in the lake. Bosmina and Neomysis are numerous therein all year round and eaten by the fish irrespective of the seasons. In March and April a small insect, Simulium crassitarsis is abundantly found in the digestive canal, in summer Sida, Limnocalanus, fry of several fishes and larvae of shrimps (See Table 1).View full abstractDownload PDF (182K)
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