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Volume 3 (1934 - 1935･･･
- Issue 6 Pages 307-
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Volume 3, Issue 6
Displaying 1-9 of 9 articles from this issue
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Morisaburô TAUTI1935 Volume 3 Issue 6 Pages 307-311
Published: March 20, 1935
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSDownload PDF (224K) -
Fishing Season, Size and Form of Sardines in the North-eastern Parts of the Bays of Sagami and SurugaKinosuke KIMURA1935 Volume 3 Issue 6 Pages 312-326
Published: March 20, 1935
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSIn the Bays of Sagami and Suruga, the north-eastern parts, which are denoted by NE in the following lines for the brevity's sake, are most important for the sardine fishery. From the autumn of 1932 to the summer of 1934, continuous records of the daily local catch and those of the measurements of body-length and of body-weight of the fish caught in these regions were kindly submitted to the writer by various agencies in situ. From these records the following results can be derived.
Fishing Season: -In both districts, Sardinia melanosticta T. & S. is fished in the first half of the year, especially in two periods, from late Jan. to early March and from late March to May, and, in NE Suruga Bay, still in Oct. and Nov., while Engraulis japonicus T. & S. are abundantly caught in both districts in the later half of the year. The catches of Etrumeus micropus T. & S. and of Spratelloides japonicus HOUTTUYN are very small in NE Sagami Bay, but not so small in NE Suruga Bay, being held almost throughout the whole year except winter. Larval fish of Sardinia melanosticta appear in March to May, while those of other species in summer and autumn.
Averaged Body-length of Fish Groups: -The averaged body-length for each group, -l, of Sardinia melanosticta, in its two main fishing seasons, above stated, is greater than 15cm, while in Jan. and May, or just before and after the seasons, it is less, ranging from 11 to 14cm. -l of Engraulis japonicus in NE Sagami Bay varies from 5 to 11cm, being grouped clearly in two ranges, 5.5-6.5cm and 9-11cm, from Apr. to July. In NE Suruga Bay, it is greater than 10cm in the first half of the year, whereas varies widely in the later half. Maximum values appear in Jan. in both districts. In NE Suruga Bay, -l of Etrurneus micropus varies in so wide a range as from that of larvae to 24cm, and -l of Spratelloides japonicus is 8-9cm from May to July but is less than 7cm, including larval fish, from Aug. to Dec.
Generally speaking, for all species, larger fish appear in both districts in the earlier half of the year, while smaller in the later. Engraulis japonicus, Etrumeus micropus and Spratelloides japonicus are more or less longer in the averaged body-length in NE Suruga Bay than in NE Sagami Bay.
Averaged Fatness: -The weight-length factor f defined by f=w/l3×1000, where w is the bodyweight in g and l the body length in cm of individual is employed to express the fatness, and the average value of f for each group, -l, is considered.
-l of Sardinia melanosticta becomes minimum in March, i. e. 8 in NE Sagami Bay and 9 in NE Suruga, Bay, though in the latter district the value is mingled among larger ones, such as 12. Then -lis increased to 12 in Sagami Bay in May and June, and to 12-13 in Suruga Bay in July and Sept., none being less than 10 after Apr. -l of Engraulis japonicus is small in March and Apr., i.e. 8-9 in NE Sagami Bay and also less than 10 in NE Suruga Bay. It becomes 11 in Sagami Bay from June to Jan., though extraordinarily small values, such as 6, are sometimes found in the fall, while in Suruga Bay, in the later half of the year, it is sometimes large, such as 11.8 in July, and sometimes small, such as 8.3 in Oct. -l of Etrumeus micropus in NE Suruga Bay is very great, being 15.2 in late Nov., and thence is diminished in Dec. and Jan. attaining 11-12 from Apr. to June. For the occasional groups found in NE Sagami Bay, -l is 10-12.View full abstractDownload PDF (975K) -
Hideaki MIYAMOTO1935 Volume 3 Issue 6 Pages 327-330
Published: March 20, 1935
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSLooking through the data obtained by the Hokkaido Fisheries Experimental Station in 1928-1932, the writer assumed the water temperature read on the spot, where catch of squids, Ommastrephes sloani pacificus (Steenstrup), over 100 per man took place, as the optimum temperature for the squid angling, as given in Table 1 for each year and for each depth ranging from 0m to 60m. The temperature readings relative to the size of the catch, 100-10, 10-1, and 1-0 per man, were found in varying degrees of coincidence with the above-mentioned optimum temperatures. The frequency distributions of such temperatures in four classes, viz., (a) complete coincidence with the optimum temperature at every depth, (b) coincidence with the optimum at depth over 40m but incoincidence with it at depth 0-25m, (c) coincidence with the optimum at depth 0-25m but incoincidence with it at depth over 40m, and (d) complete incoincidence with the optimum at every depth are listed in Table 2, and percentages of coincidence are also tabulated in it. Table 3 summarizes the frequency distributions and percentages of coincidence, which are put in parenthesis given in Table 2, indicating the modes of the catch in thick types. Thus we see that the temperature at the depth more than 40m has much more remarkable influence on the catch than the temperature at the depth less than 25m. In the chart representing the fishing ground near the Point Oohanazaki the writer plotted those spots referable to the class (a) with single circles indicating either catch (white circle) or no catch (black circles), and those of the class (d) with double circles (Fig. 1). It is seen in the figure that both the catch in spite of incoincidence with the optimum temperature and no catch in spite of coincidence of the temperature with the optimum are located on an are encircling the Point Oohanazaki and on several lines radiating from it as well. This fact suggests that a certain oceanographical factor or factors geographically incidental to the point may interfere with the size of the cath thereabout.View full abstractDownload PDF (220K) -
Hiroaki AIKAWA1935 Volume 3 Issue 6 Pages 331-345
Published: March 20, 1935
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSThe present author can recommend to employ the plankton-net for quantitative purposes, though with a certain limitation, according to the following considerations:- (1) It is not the right way to compare the quantitative gears of plankton merely based on the total catch without any regards to the composition of catch. Every gear has clearly its own limitation, as collection is generally selective according to kinds and sizes of plankton. (2) The gear, which shows the lowest Pearson's coefficient of variation concerning both total catch and composition, is most applicable. (3) Calculated from the results with net the coefficients are less than 30% for total catch and less than 15% for composition on an average. In this way, the results with net can be considered nearly true. In fact, these values are to a considerable extent diminishable. so far collection and computation are more carefully performed. (4) The total number of plankton individuals N and the percentages of plankton animal r correlate as N=Cr-k, C and k being constants. The existence of a correalation between N and r verifies the validity of net-collection on the other hand. (5) The correlation between N and r can be established widely in several sea areas around Japan. When the correlation cannot be established, it may be assumed that there occur plankton groups of different origins.View full abstractDownload PDF (900K) -
Masao KIMATA1935 Volume 3 Issue 6 Pages 346-348
Published: March 20, 1935
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSOn the decomposition of glucosamin (which is a decomposed product from chitin as anim-portant component in the shell of Crustacea) by bacteria, only a few papers(1, 2, 3) have been published.
In the present experiment the synthetical medium, which was previously reported by the author(13), was used. To 500cc of this medium 4gr. of glucosaminhydrochloride were added and sterilized. Pseudomonas fluorescens was cultivated in this medium for 3 weeks at 28°C. Then the decomposed products were isolated from the culture, which was altered brownish in colour day by day. Methylglyoxal was determined by the NEUBERG and KOBEL's(4, 5), BARRANSCHEEN and BRAUN's(6), and SIMON and NEUBERG's(7) methods. SIMON and NEUBERG's(7), NEUBERG and KOBEL's(8), and CASE's(9) methods were employed for determing pyruvic acid. Volatile acids were obtained by means of the steam distillation. Lactic acid and malic acid were obtained by means of the ether-extraction from the medium, which was distilled beforehand in order to isolate pyruvic acid from it.
From the results of experiment, it is clear that methylglyoxal, pyruvic acid, lactic acid and malic acid were produced from glucosamin by the action of Psudomonas fluorescens. Moreover. probably formic acid and acetic acid were formed as the decomposition products.View full abstractDownload PDF (189K) -
Takaharu YAMAMOTO1935 Volume 3 Issue 6 Pages 349-354
Published: March 20, 1935
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSIn two sets of the Senô-Tauti's thermostat, the compartments were so prepared as to be maintained each at about 9, 12, 15, 18, 20, 22, 27, 30, 33, 35 and 39°C and in each of them were placed 2 or 3 vials, each containing about 60cc. of clear water. The fry of common carp just hatched, or (in the second of the four series of experiments carried out) those 4-days old, were first put in the vials placed in three compartments at about 15, 22 and 30°C for about 12 hours, and then transferred each into one of the vials at several temperatures above stated. 12 and 24 hours after that time, the number of dead fry in each vials was examined.
The results thus gained may be summarized as follows: -
(1) The critical change of the water temperature, which is mortal for the carp fry varies according as the original temperature, as shown in the next table: -
(2) Abrupt fall of the water temperature from the original one at about 22°C has more distinct mortal influence on the carp fry than the sudden rise.
(3) No difference was appreciable between the fry just hatched and those 4-days old as to their resistance to the sudden change of water temperature.View full abstractDownload PDF (338K) -
V The Contents of Cystine and TryptophaneTetuo TOMIYAMA1935 Volume 3 Issue 6 Pages 355-356
Published: March 20, 1935
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSIn the first report, it was shown that the protein of soy bean contained a far smaller amount of methionine than either protein of silk-worm pupa or that of sardine. As regards lysineand histidine-content, the second report showed that there was practically no difference among these proteins except that the lysine content of soy bean protein was a little lower than that of the others.
The present work has been carried out in order to compare these three proteins with one another as to their contents of the other indispensable amino acids, namely cystine and tryptophane. The determinations of cystine and tryptophane were carried out by using Okuda's iodine method for the former, amino acid and Tomiyama-Shigematsu method for the latter one. The results are shown in Table 1. In Table 1, (A), (B), and (C) show the proteins of silk-worm pupa, sardine, and soy bean, respectively. The cystine contents are given in the first column; the methionine contents are in the second and third columns where (1) denotes the isolated quantity and (2) denotes the calculated amount assuming that total sulfur is equal to a sum of cystine-sulfur and methionine-sulfur; the fourth column shows the tryptophane contents. It is shown that there are hardly any differences as to tryptophane contents among these proteins. It is worth while to notice that the protein of soy bean contains cystine much more than any of the other two proteins whereas a sum of cystine and methionine is almost the same in the three proteins.View full abstractDownload PDF (111K) -
II. Distribution of AluminiumYarokurô YAMAMURA1935 Volume 3 Issue 6 Pages 357-358
Published: March 20, 1935
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSAluminium in plants has of late drawn attention of many researchers, such as STOCKLASA5). who found the retarding power of the element against the poisoning action of iron and mangan, NEGER1), who found the relation of it to the hardness of fluits-wall, MOLISCH2), that to the colour of blossom, and others.
To the nutritional meaning of aluminium in animal body, though studied fragmentally by ROSE and CATHERWOOD6) and MASSATSCH and STEUDEL7), further questions are left yet unanswered. OYA and SHIMADA8) have given the distribution of aluminium in the muscle of some marine animals. The present paper is intended to provide us with the analytical data of the element in food-organisms for fish, determined by the method of WINTER, THRUN and BIRD9). As the existence of iron and other heavy metals disturbed the colorimetry, they were previously eliminated from the materials as sulphide with SH2, after having been ashed. The results are summarised in Table I.View full abstractDownload PDF (123K) -
Katu AOKI1935 Volume 3 Issue 6 Pages 359-361
Published: March 20, 1935
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSMucous substance of Rhodophyceae, especially agar-agar, carragheenschleim, and the mucous substance from Gloiopeltis tenax (Turn.) J. Ag. have hitherto been utilized in various industries. On the physical and chemical properties of the former two, there are many studies reported, but few of the Gloiopeltis. Therefore, I have studied on the viscosity of mucous substances of Gloiopeltis furcata P. et R. and of G. tenax (Turn) J. Ag., by measuring the time required for 50cc. of materials to drop down from a Redwood's viscosimeter. From the results shown in tables 2 to 5, it is clearly seen that the viscosity of the solution of dried powder of G. furcata P. et R. is decreased either (1) by the presence of dissolved substances such as NaOH, H2S04, MgCl2, MgSO4, Na2SO4, CaSO4 or NaCl in it or (2) by heating, and (3) is also influenced by the reaction of the water used for blanching, being increased by the presence of 0.01-0.1% of NaOH or NaHCO3 in the water.View full abstractDownload PDF (155K)
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