巻号一覧
30 巻, 10 号
選択された号の論文の9件中1～9を表示しています
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マルソーダガツオ曳繩釣の撒餌の漁獲効果について岡林 正十郎1964 年 30 巻 10 号 p. 805-808
発行日: 1964/10/25
公開日: 2008/02/29
ジャーナル フリーThe fishing effect of five kinds of ground baits to find economical bait instead of salted anchovy lavae which is commonly used for bait in bonit trolling were tested under the procedure comparing the number of catch by using both anchovy lavae and ground bait alter-natively in the sea at five minute's intervals by the boat, 4 tonnage, 16 horse power with two crews.
The results are shown as in Table 1 and Figure 2 that small shrimp (Acetes japanicus), herring (Storephorus japonicus) and sand lance (Ammodytes Personates Girad) are comparati-vely good in the fishing for bait, saury bait fluctuated in the fishing and mixed bait anchovy with noodle is a bait of less merit comparing with normal bait. The effect for bait largely depends upon the sinking speed of bait which is cleared as shown in Fig. 1.
The examination in the contents of stmach of bonito caught clearly shows that forty percents of fishes eat experimental ground baits and especially in the afternoon twenty percents of fishes eat ordinaly bait given by other commercial boats at the bonito trolling, shown in Tables 3 and 4.抄録全体を表示PDF形式でダウンロード (287K) -
発生について大場 俊雄1964 年 30 巻 10 号 p. 809-818
発行日: 1964/10/25
公開日: 2008/02/29
ジャーナル フリーThe writer has studied since August 1961 on the promotion in spawning of commercial abalone of Japan, Haliotis diversicolor supertexta LISCHKE by the stimulation of fluctuations, high and low, in the temperature of water. He succeeded in getting fertilized eggs of this species in July 1963 and observed their development for 201 days after fertilization.
The results so far obtained are summarized as follows:
1. Spawning behaviors of this abalone are peculiar. Spawning is made near water surface. Female touches the wall of aquarium by the posterior end of her pedal sole, its anterior part being separated from the wall, and then the shell is lifted and the muscle contracted rapidly, so that eggs are emitted in the water through from third to sixth respiratory pores of the shell.
2. The genital products of both sexes are set free in the water through respiratory pores. Soon the eggs sink down to the bottom.
3. Fertilization takes place in the water after eggs and sperm have been emitted.
4. The eggs are spherical. Their size is 0.20mm in diameter including egg membrane, and their yolk is 0.16mm in fertilized condition (Plate I1).
5. The division of the egg is total, unequal and spiral (Plate I 2-6).
6. At the temperature of 26.2-26.8°C, the trochophore escapes from egg membrane within 6 hours after fertilization. The trochophore has apical cilia on top (Plate I 7).
7. The trochophore is transformed into the veliger stage within 10-11 hours after fertilization (Plate I 8, 9).
8. The veliger which finishes torsion shows the origin of cephalic tentacles, eyes, foot and operculum. Larval shell is 0.25mm long (Plate II 1).
9. The veliger settles to the bottom within 43-46 hours after fertilization (Plate II 2).
10. The first ciliary lobe appears in 3.5 days after fertilization and second one appears in 13 days after fertilization, at this time the shell being 0.23mm long (Plate II 3, 4).
11. The first respiratory pore forms in about 23 days after fertilization, at this time the shell being 1.8-1.9mm long (Plate III 1, 2).
12. The shell becomes 2.38cm long on the 201st day (Fig. 4).抄録全体を表示PDF形式でダウンロード (1101K) -
川上 太左英, 北原 武1964 年 30 巻 10 号 p. 821-827
発行日: 1964/10/25
公開日: 2008/02/29
ジャーナル フリーPDF形式でダウンロード (281K) -
産卵行動観察の一例阿井 敏夫, 野中 忠, 佐々木 正1964 年 30 巻 10 号 p. 828-830
発行日: 1964/10/25
公開日: 2008/02/29
ジャーナル フリーThe spawning behavior of the Topshell, Turbo cornutus SOLANDER was occasionally observed in the field, Kisami near the Shimoda Bay, Shizuoka Pref., in 12th July 1962. This is apparently the first record on the spawning behavior which has long remained unknown of the Topshell. (The seasonal change of maturation and the characteristics of egg and sperm were described by AMIO (1956)).
The observation reveals (items 1-4) and suggests (items 5, 6) the following facts.
1. The Topshells spawn in mid-July, at the coast of Izu Peninsula.
2. The spawning place is the rocky zone of the coast.
3. Male and female jet the gonad contents into the sea, as already known in Haliotis gigantea (MURAYAMA, 1935), H. discus and H. sieboldii (INO, 1952).
4. The fertilized eggs are non-adhesive, and strongly demersal, about 0.26mm in dia-meter; free from the gelatinous coating seen in ovarian stage.
5. The spawning action may be stimulated by the extremes of water temperature. In fact, it appears to occur in concurrence with extremely rising from about 20°C up to about 25°C in surface water temperature (Fig. 1).
6. The eggs in natural environment seem to be fertilized in higher ratio (97%).抄録全体を表示PDF形式でダウンロード (169K) -
ブラウンミールの製造過程における油脂の酸化と酸化防止剤の効果外山 健三, 河戸 義宣, 荒井 玄蕃, 猿谷 九万1964 年 30 巻 10 号 p. 831-836
発行日: 1964/10/25
公開日: 2008/02/29
ジャーナル フリーIt is well known that the oxidation of oil in fish meal results in not only accumulation of toxic peroxidual oxygen deterimental to animal or fish but also the reduction protein digestibility of the meal. However, about such deteriorative changes of the meal, especially peroxide value of fish meal oil which is possible to procceed in the manufacturing process and also in the storage period, a reliable information have scarcely been presented as yet. In addition, even though several investigations suggested the protection of fish meal from these deterioration with the aid of some chemical antioxidants, none of them did not distinctly point out the merit or behavior of these additives.
To throw light on these problems, the authors tentatively prepared brown fish meal samples in the laboratory under the conditions described in Table 1, and investigated the stability of oil in the presence or absence of antioxidant added there to.
The results shown in Tables 2-4 indicate that the oxidation of oil in fish meal advances most readily in the drying process, the products proving just after the completion of drying to have peroxide values 90-120meq/kg even when prepared from comparatively fresh raw fish.
These undesirable changes, however, could be inhibited to a satisfactory extent by adding BHA to the boiling water in 0.10% concentration (samples No. 2 and 4), although in a lower concentration, 0.01% (No. 6), the result was rather negative.
Since the results of estimation of BHA (Table 5) indicate that the amount of BHA found in the meal and in pressed oil were equal to 1% and 10%, respectively, referred to the total amount of BHA applied, a large amount of BHA may certainly remained in boiling water and be discarded. So, to save the loss of BHA, it may be better that an antioxidant is applied to the fish cake rather than to boiling water.抄録全体を表示PDF形式でダウンロード (439K) -
高木 光造, 奥村 彩子1964 年 30 巻 10 号 p. 837-842
発行日: 1964/10/25
公開日: 2008/02/29
ジャーナル フリーUsing the displacement chromatography of PARTRIDGE and BRIMLEY, authors succeeded in isolating a new amino acid in crystalline form from Chondrus ocellatus. Properties and structure of the amino acid have been investigated. Results obtained are as follows;
1) Rf values by paper chromatography in phenol, butanol-acetic acid-water and collidine-lutidine were 0.77, 0.15 ?? 0.14 and 0, respectively (Table 1).
2) M. p. 238-239°C, and elementary analysis of the isolate was C, 36.34; H, 6.77; O, 29.51; N, 8.36; and S, 19.02 per cent. Molecular weight determination by cryoscopic method proved 166. The molecular formula based on these values is C5H11O3NS (Table 2).
3) α-Amino-N determination by VAN SLYKE's method gave 8.28 per cent, elucidating that nitrogen of the amino acid is in the form of α-amino N.
4) On the basis of the measurement of optical rotation in water ([α]_??_-73) and in 6N HCl ([α]_??_-31), the isolated amino acid is determined to be L-form.
5) PK values of the amino acid were 2.0, 9.1 and 11.4, respectively (Fig. 1).
6) The presence of OH group was inferred from its positive reaction with diazo and NESSLER's reagents and from its infrared spectrum which showed strong absorption at 1020cm-1 (Fig. 2). The OH group was further proved to be primary by CHANCEL reaction.
7) The amino acid could be reduced mainly to α-amino-n-butyric acid by heating at 60-70°C for 13 hours with RANEY nickel (Figs. 3a and b).
8) The reduction product of the amino acid with 66 per cent HI and red phosphorus at 95°C for 4 hours was found to be identical with that obtained from methionine (Figs. 4 and 5).
Ultimately, a new amino acid isolated from Chondrus ocellatus could be established as S-hydroxymethyl-L-homocysteine, which is the only one fitting to all the experimental observa-tions.抄録全体を表示PDF形式でダウンロード (325K) -
荻野 珍吉, 加藤 紀子1964 年 30 巻 10 号 p. 843-846
発行日: 1964/10/25
公開日: 2008/02/29
ジャーナル フリーLittle is known about the digestibilities of nutrients in marine invertebrates. In the present studies, the digestibilities of several proteins and carbohydrates in japanese top shell, Turbo cornutus, a seaweed feeder, have been determined by the chromic oxide indicator method.3) The composition of the synthetic diets used was shown in Table 1. The method of preparing diets was the same that applied in Haliotis (this bull., 29, 691 (1963)), namely, sodium alginate in the diets was converted to insoluble calcium alginate by dipping in CaCl2 solution and the nutrients were kept in it. The shells were provided with the film-shaped diets thus prepared. The chemical composition of the diets showed little change in sea water for several hours (Table 2). As shown in Table 3, casein was found to be the highest in digestibility among proteins tested, and followed by soybean meal-and dried brown algaproteins. The digestibilities of fish meal-proteins were low, especially in brown fish meal. The polysaccharides such as dextrin and alginic acid were considerably high in digestibility regardless the composition of the diet and laminarin showed also high value, whereas that of raw starch was low. The results obtained may be connected with the feeding habits of japanese top shell in nature.抄録全体を表示PDF形式でダウンロード (237K) -
冷凍貯蔵中の変色と水抽出液の吸光曲線との関係尾藤 方通1964 年 30 巻 10 号 p. 847-857
発行日: 1964/10/25
公開日: 2008/02/29
ジャーナル フリーThe discoloration of frozen tuna meat during storage has long been a problem for tuna freezing industry. This is particularly a ploblem in such cases that the fishing grounds are so distant that the fish can no longer be kept by simple icing.
So, it is an urgent need to elucidate the mechanism of the discoloration to provide some means for prevention change in the color during freezing storage.
The author measured the absorption spectra on aqueous extract of frozen tuna meat stored under different conditions.
1. As indicated in Table 1 and Plates 1 and 2, the meat stored at -78°C with dry ice showed a very good retention of color and it was hardly distinguished from the color of fresh unfrozen meat. On the contrary, a faster discoloration took place in the samples of meat kept at -18°C or at -5 to -14°C.
During the process of discoloration of frozen tuna meat, it was clearly observed on the aqueous extract that the absorption of oxymyoglobin (maxima 540 and 576mμ) decreased, while that of metmyoglobin (maxima 503 and 633mμ) increased.
2. In the case of frozen block of tuna meat under the storage temperature of -18°C, the discoloration was more considerable in deep portion than surface portion, as shown in Plate 2, Figs. 7 and 8, Table 3.
3. Absorption spectra of aqueous extract from brownish meat of frozen tuna was almost identical to the absorption spectra of metmyoglobin, and the extract showed the pattern of oxymyoglobin, when shaken in air with sodium hydrosulfite (Na2S2O4).
These observations will indicate that the discoloration of tuna meat during freezing storage is caused by the oxidative change of myoglobin (Fe2+) into metmyoglobin (Fe3+).抄録全体を表示PDF形式でダウンロード (880K) -
川上 太左英1964 年 30 巻 10 号 p. 858-871
発行日: 1964/10/25
公開日: 2008/02/29
ジャーナル フリーPDF形式でダウンロード (998K)
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