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Volume 33, Issue 12
Displaying 1-12 of 12 articles from this issue
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Change of Daily Catch by Sweeping Trammel Net in Wakasa BayTakeru KITAHARA, Kô MATUDA1967 Volume 33 Issue 12 Pages 1087-1091
Published: December 25, 1967
Released on J-STAGE: February 29, 2008
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Kô MATUDA1967 Volume 33 Issue 12 Pages 1092-1095
Published: December 25, 1967
Released on J-STAGE: February 29, 2008
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Kô MATUDA, Takeru KITAHARA1967 Volume 33 Issue 12 Pages 1096-1098
Published: December 25, 1967
Released on J-STAGE: February 29, 2008
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Population Size of the Sea Bream in the Yellow Sea Estimated by Tagging Experiments in 1964Keisuke OKADA1967 Volume 33 Issue 12 Pages 1099-1107
Published: December 25, 1967
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSApplying the PETERSEN's method, the population size of the sea bream in the Yellow Sea was estimated based on: (i) the tagging experiments made November 1964 (1, 608 individuals were recovered out of 13, 342) and (ii) the catch and effort statistics from September 1964 to August 1965.
(1) The population size of the sea bream in the Yellow Sea at the middle of November 1964 was estimated at 78.2 million individuals. The 95 per cent confidence limits are roughly 74.6 and 82.3 millions.
(2) The rate of exploitation per year, from November 1964 to August 1965, was calculated as 0.25. As the greater part of the catches actually occurred from November through March, this value relates chiefly to this season.
(3) Vulnerability of tagged fish coincided well with that of other sea bream, small and baby, caught during this period (Table 4, Fig. 2), indicating the accuracy of the above esti mations.View full abstractDownload PDF (571K) -
Method and an ExampleSyoiti TANAKA1967 Volume 33 Issue 12 Pages 1108-1115
Published: December 25, 1967
Released on J-STAGE: February 29, 2008
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Ciliated Cells of the Gut Epithelium in Pond Smelt LarvaeTamotsu IWAI1967 Volume 33 Issue 12 Pages 1116
Published: December 25, 1967
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSIn the larvae of pond smelt, ciliated cells are visible in the epithelium of the posterior gut. Food and faecal materials are carried posteriorly by the beating of cilia. In the 6-day larvae ciliated cells are fully bordered by cilia, but in the ciliated cells of 18-day larvae both cilia and microvilli are interlacing. The reduction of ciliated cells at late larval stage implies the transition in the epithelial border from the ciliated one to the striated one.View full abstractDownload PDF (510K) -
The Deficiency Symptoms of Fourteen Kinds of VitaminSasaburo KITAMURA, Tomio SUWA, Syuhei OHARA, Kenichi NAKAGAWA1967 Volume 33 Issue 12 Pages 1120-1125
Published: December 25, 1967
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSThe vitamin requirements of rainbow trout, Salmo gairdneri, were qualitatively examined with the fingerings.
The vitamin test diet in Table 1 was pelleted, broken into crumbles and fed. The 14 kinds of vitamin, A, D, K, B1, B2, B6, B12, C, nicotinic acid, pantothenic acid, inositol, folic acid, biotin and choline were individually eliminated from the complete diet.
Specific deficiency syndromes were observed on the following vitamins, vitamin A, K, B1 B2, B6 and C, pantothenic acid, inositol, folic acid and choline as shown in Figs. 1, 2, 3 and Table 2. These syndromes coincided fairly with those reported by the previous workers.
Among the vitamins inducing no deficiency syndromes, nicotinic acid and biotin were determined to be 0.27 γ and 0.01 γ per gram of the basal diet on dry basis, but vitamin D and B12 were not detected.View full abstractDownload PDF (379K) -
Requirement for Vitamin A and Deficiency SymptomsSasaburo KITAMURA, Tomio SUWA, Syuhei OHARA, Kenichi NAKAGAWA1967 Volume 33 Issue 12 Pages 1126-1131
Published: December 25, 1967
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSBy using the test diet listed in Table 1, the vitamin A requirement of fingerlings of rainbow trout, Salmo gairdneri, was examined and the deficiency symptoms were observed. Four groups of the yolk-sac fry were provided and fish were kept for six months on the diets containing respectively 0, 0.5, 2.5 and 50 I. U. of vitamin A acetate per gram on the dry basis, and recovery test was carried out thereafter on some of experimental fish.
As shown in Figs. 1-8, avitaminosis was characterized by the retarded growth, high mortality, low hepatosomatic index and anemia. In addition, the fading of body color was recognized in the early stage and followed by the hemorrhage in the eye and the base of fins, and the reversed bent of the gill opercula. These syndromes with the exception of the reversed bent of the gill opercula rapidly disappeared in a few weeks in the recovery test (Table 2, Fig. 7 and 8).
On the basis of body weight gain, requirement for vitamin A was estimated to be more than 2.5 I. U. per gram of dry diet in the fingerling weighing less than 7 grams, and approximately 2.5 I. U. or less in the larger fish.View full abstractDownload PDF (329K) -
Fumio NAGAYAMA, Yuji SAITO, Masaro HAYASHI1967 Volume 33 Issue 12 Pages 1132-1138
Published: December 25, 1967
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSβ-Glucuronidase (E. C. 3•2•1•31) is known to be widely distributed in animal tissues1), but the information about the enzyme in fish has scarcely been available. In this experiment, the enzyme distribution in various fish tissues was investigated by the chemical3) and histochemical4) methods.
Although the enzyme activity of tissue varies with fish species, the most active tissue is, in general, the liver or kidney followed by spleen (Table 1). The granules showing the enzyme reaction are widely distributed in the tissues of liver (Figs. 1-3), pancreas (Fig. 3), spleen (Figs. 10-13), and heart (Fig. 14). In the kidney, the enzyme is localized mostly in the convoluted tubule (proximal segment), and less activity is seen in the interstitial tissue (Figs. 4-9). The general aspect of the enzyme localization, being similar with that in mammals, suggests that the metabolism of glucuronides may be actively carried out in these organs of fish.
The enzyme activities of the alimentary tracts of fishes do not show much difference with species (Table 1). However, the localization of enzyme seems to suggest some relation between the enzyme and feeding habit of fish (Figs. 15-18, and Table 2), and the importance of the enzyme in food digestion.View full abstractDownload PDF (730K) -
Fumio NAGAYAMA, Masaro HAYASHI, Katsuo SAKAMOTO1967 Volume 33 Issue 12 Pages 1139-1142
Published: December 25, 1967
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSThe inhibitory effects of the biological fluids such as serum, urine, or bile have been reported by many investigators. DOHRMANN et al.9) attributed the inhibitory effect of human serum to α-and β-globulins, and MATSUSHIRO7) suggested that effect of human bile is due to glucarolactone.
We investigated the inhibitory effects of fish serum and bile on liver β-glucuronidase of rainbow trout as well as on bovine liver enzyme.
As shown in Fig. 1, β-glucuronidase of bovine liver is 81 and 93% inhibited by fresh bovine and trout sera, respectively, Trout liver enzyme is inhibited to the extent of 90 and 87% by fresh trout and bovine sera (Table 1). The dialysate of the serum scarcely inhibited the enzyme at all, while the non-dialysable fraction retained the effect.
The methanol extracts of the bovine serum showed only a negligible effect. The inhibition of the enzyme by bile is much more pronounced than that by sera. As illustrated in Fig. 2, even such dilute solution as 0.5% shows considerable inhibitory effect. The influence of dialysis on the inhibitory effect of bile differs from that on sera. The dialysable fraction of the carp bile apparently shows an inhibitory effect, although it is less than that of the non-dialysable fraction (Table 2). Several components which show the inhibitory effect have been obtained by gel filtration with Sephadex G-25 (Fig. 3). However, none of them shows competitive inhibition which is characteristic to glucarolactone (Fig. 4).View full abstractDownload PDF (231K) -
Chemical Composition and Preserving Effect of the Curing Brine for KusayaWataru SIMIDU, Atsushi MOCHIZUKI, Usio SIMIDU, Kazuyoshi AISO1967 Volume 33 Issue 12 Pages 1143-1146
Published: December 25, 1967
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSKusaya is a special salted-dried fish originated a few hundred years ago in the island of Niizima, off the south coast of Izu Peninsula, Japan. A peculiar feature of the product is long, successive use of its curing brine with occasional addition of concentrated salt solution: some of the brines are said to have been used for more than four hundred years. Although Kusaya (lit. smelt fish) has a strong, fermentation odour, its excellent taste has been much prized by consumers.
The chemical analyses of a brine revealed that it contains less than 4% salt and 490mg% volatile basic nitrogen. The pH value of the brine was 7.80. In spite of the low salt concentration of the brine, filleted jackmackerel which had been dipped in the brine for 24 hours showed a marked delay in the development of volatile basic nitrogen during subsequent storage.
A mild taste and good texture of the product owing to the low salt concentration would be responsible for the appraised quality of Kusaya.
The possibility of the occurrence of special microorganisms which might contribute the preserving effect of the brine was discussed.View full abstractDownload PDF (248K) -
Volatile Fatty Acids and Volatile Bases in Shiokara from Commercial SourceShin-ichi TESHIMA, Akio KANAZAWA, Ken-ichi KASHIWADA1967 Volume 33 Issue 12 Pages 1147-1152
Published: December 25, 1967
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSSome investigations of the volatile fatty acids and the volatile bases in Shiokara from commercial source were carried out by gas-chromatographic analysis.
In the acidic fraction of Ika-Shiokara, six sorts of volatile fatty acids were found. They were identical to formic acid, acetic acid, propionic acid, iso-butyric acid, n-butyric acid and n-caproic acid. Ten sorts of base were contained in the basic fraction, six of them were identified as trimethylamine, ammonia, dimethylamine, monomethylamine, iso-butylamine and n-butylamine, however, the other components were left un-identified.
In Katsuo-Shiokara, the same components were found except iso-valeric acid and small amount of three unknown substances. In both Shiokara the chief acidic and basic ingredients were acetic acid, iso-butyric acid, propionic acid, ammonia, iso-butylamine and an another un-identified substance.View full abstractDownload PDF (298K)
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