NIPPON SUISAN GAKKAISHI
Online ISSN : 1349-998X
Print ISSN : 0021-5392
ISSN-L : 0021-5392
Volume 34, Issue 9
Displaying 1-16 of 16 articles from this issue
  • Mesh Selectivity Curve of Sweeping Trammel Net for Branquillos
    Takeru KITAHARA
    1968 Volume 34 Issue 9 Pages 759-763
    Published: September 25, 1968
    Released on J-STAGE: February 29, 2008
    JOURNAL FREE ACCESS
    Download PDF (308K)
  • On Acute Poisoning with Phenol
    Teiji KARIYA, Shuko ETO, Susumu OGASAWARA
    1968 Volume 34 Issue 9 Pages 764-769
    Published: September 25, 1968
    Released on J-STAGE: February 29, 2008
    JOURNAL FREE ACCESS
    In this study, an attempt was made to detect phenol in the fish body killed by phenol solutions. The quantity of phenol was determined by the Gibbs method. Dissolve fish body in 10% sodium hydroxide. Distill after acidifing with phosphoric acid. Add 4ml of buffer solution to 80ml of distillate, and adjust pH from 9.2 to 9.6. Add 2ml of the Gibbs reagent. Hold the mixture for 1 hour in a 37°C incubator, and then cool to room temperature. Add 20ml of n-butyl alcohol and shake the mixture well. Separate the alcohol layer, and determine light absorption in 660mμ wave length.
    In these experiments the 48h TLm of rainbow trout, carp and Ayu fish (Plecoglossus altivelis) for phenol was about 4 ppm, 50 ppm and 9 ppm, respectively.
    Phenol was not present in the normal fish bodies, but it was clearly detected in the fish bodies killed by phenol solutions. It was also possible to detect phenol even after washing by running tap water for 24 hours after death. Phenol was detected in the skin, muscle, gill, digestive organs, liver, spleen and kidney of rainbow trout killed by phenol solution (Table 5), whereas it was not detected in the digestive organs, liver, spleen and kidney of animals kept in the solution for 5 hours after death by suffocation (Table 6).
    Thus it was concluded that this method could be used as one of the methods for postmortem identification of the pollutant in fish killed by water pollution.
    Download PDF (312K)
  • Formation of the Resting Zone on Scale, its Time and Periodicity
    Shiro CHIKUNI
    1968 Volume 34 Issue 9 Pages 770-774
    Published: September 25, 1968
    Released on J-STAGE: February 29, 2008
    JOURNAL FREE ACCESS
    Time and periodicity of the formation of resting zone, as suggested in the previous report, were studied here for 99 specimens caught in the Bering Sea from May 1965 to April 1966 (Table 1 & Fig. 1).
    Seasonal changes of the marginal increments were examined, relative to the distance between the outermost two resting zones, in order to observe the growth of scale (Fig. 2, 3, and Table 2). The resting zones seem to stop growing around March to June, while not so clearly as it is, supposed to begin growing around December to March.
    There, it is concluded that the resting zone on scale is formed once in a year, that is, regarded as the annual zone. In other words, it has been ascertained that the scale characters is useful for age determination of Sebastodes alutus in the Bering Sea.
    Download PDF (307K)
  • Fishing Rate of Drifting Seaweed
    Syoiti TANAKA
    1968 Volume 34 Issue 9 Pages 775-780
    Published: September 25, 1968
    Released on J-STAGE: February 29, 2008
    JOURNAL FREE ACCESS
    1) The fishing coefficient F, coefficient of drifting away D and rate of exploitation E of the drifting seaweeds are calculated for several experiments in each of which a substantial number of recoveries was obtained.
    2) Most of the estimates of ακF are within the limits of 2 ?? 3% per day. Tag shedding rate M is estimated as 2% per day. If a is assumed to be one, many of the estimates of D fall within a range of 0.10 ?? 0.15, though extremely deviated values of less than 0.01 or more than 0.3 are also obtained depending upon the areas and periods of release.
    3) The rate of exploitation is estimated at 7% at its minimum and 73% at its maximum. Fishing for mojako may have a substantial effect on the part of stock which enter into the fishing grounds.
    4) Estimates of F obtained seem to be fairly reliable, But the effect of fishing on mojako stock would be more weak than that estimated here if mojako are also distributed outside the fishing grounds and some of them are migrating independently of seaweeds.
    Download PDF (395K)
  • Size of Fish and Satiation Amount
    Naonori ISHIWATA
    1968 Volume 34 Issue 9 Pages 781-784
    Published: September 25, 1968
    Released on J-STAGE: February 29, 2008
    JOURNAL FREE ACCESS
    The satiation amount is standardized by the method described in the previous reports1 ?? 4) and the relationship between body weight and satiation amount is examined. The results obtained are summarized as follows:
    As the body weight increases the satiation amount increases proportionately (Fig. 1 A). However, with increase in the body weight, the “satiation ratio” (satiation amount/body weight) declines (Fig. 2 A). Further, the stomach weight is proportionate to the body weight and the ratio (stomach weight/body weight) declines as the body weight increases (Fig. 1 B and 2 B). This phenomenon is due to the fact that the lighter fishes have a larger (stomach weight/body weight) ratio. In short, smaller fishes have larger stomachs for their size and thus a larger satiation ratio.
    Download PDF (206K)
  • External Factors Affecting Satiation Amount (1)
    Naonori ISHIWATA
    1968 Volume 34 Issue 9 Pages 785-791
    Published: September 25, 1968
    Released on J-STAGE: February 29, 2008
    JOURNAL FREE ACCESS
    The satiation amount is standardized by the method described in the previous reports1-4) and external factors affecting the satiation amount are examined. In the present investigation, the influence of the kind of food on the satiation amount is examined. The results obtained are summarized as follows:
    The satiation amount of a school of fish varies with the kind of food given. The satiation amount with one kind of food can be increased further by feeding with more suitable food (Figs. 1, 2, and 3). In this study it is found that a highly preferred food has a high satiation amount.
    Download PDF (452K)
  • On the Distribution, Morphology and Classification
    Kenji NAKAJIMA, Syuzo EGUSA
    1968 Volume 34 Issue 9 Pages 792-809
    Published: September 25, 1968
    Released on J-STAGE: February 29, 2008
    JOURNAL FREE ACCESS
    A lot of bladder worms were found out in the abdominal cavities of emaciated cultured yellowtails in early spring, 1967, in a fish farm on the west coast of the island of Shikoku. The number of the worms per fish varied from 6 to over 20 and the emaciation of fish was attributed to this parasite. A succeeding survey revealed that not only cultured but also natural yellowtails along the whole stretch of the aforementioned coast mostly harvoured the same parasite at any season. This parasite, however, has not yet been noticed in any fish farms in the other regions.
    Most of the blastocysts obtained were tadpole-shaped and ranged in body length from 5.8-28.0mm, but part of them had the shape of an egg (6.5-9.4mm) or the shape of a nematode (8.7-21.2mm) (Plate I, Fig. 1). Unencysted nematode-shaped blastocysts were occasionally noticed, particularly around the stomach of fish. Unexpectedly a few specimens in which the embryo partialy emerged from the cyst were discovered in the abdominal cavity of a fish (Plate I, Fig. 2). It was observed that in part of the egg-shaped or tadpole-shaped blastocysts examined an embryo had already been formed the receptaculm of the blastocyst. The rate of occurrence of blastocysts with embryo varied from 21.4-77.5% depending on the group of fish samples (Table 2).
    Morphological observations were carried out of the 185 blastocysts obtained from 5 cultured and 1 natural yellowtails and of the 136 embryos collected from the blastocysts (Fig. 1 and Plate I, Fig. 3-7). The dimensions and proportions of the parts, or organs of the embryos were measured on fixed specimens (Table 3). Observations and measurements of the tentacle hooks were made on live embryos obtained from cultured yellowtails. The results are givenin Table 4, Fig. 2 and Plate II, Fig. 10-14.
    On the basis of these observations the present worm was classified as belonging to the genus Callotetrarhynchus. It resembles in the arrangement of hooks three species of the genus; C. speciosum LINTON, C. gracillimum PINTNER, C. lepidum CHANDLER, and Tentacularia pseudodera SHULER, but it is definitely different from any of them in the size and proportions of the body parts and some morphological characteristics of the embryos. This strongly suggests the possibility that the present worm is a new species.
    Download PDF (2857K)
  • Comparison of Green Tuna Pigment with Sulfmyoglobin and Cholehemochrome in Their Absorption Spectra
    Chiaki KOIZUMI
    1968 Volume 34 Issue 9 Pages 810-815
    Published: September 25, 1968
    Released on J-STAGE: February 29, 2008
    JOURNAL FREE ACCESS
    The green tuna pigment obtained from our model system was compared with sulfMb and choleheme or verdoheme compounds on their absorption spectra.
    1. SulfMb in aqueous SDS does not show any absorption in the orange region of the spectrum, while the green tuna pigment revealed a weak but definite maximum at 640 ?? 605 mμ.
    2. Absorption maxima reported on cholehemichrome, cholehemochrome, and carboxycholehemochrome did not agree with those observed on the corresponding derivatives of green tuna pigment.
    3. Absorption spectrum of the green tuna pigment lacked the maximum at 760 mμ specific for verdomyoglobin.
    From these results, the pigment responsible for “green” tuna was concluded to be different in the structure of prosthetic group from sulfMb, and choleheme and verdoheme compounds.
    Download PDF (336K)
  • Acid-soluble Nucleotides in the Dermis of Some Fishes
    Seiichi HAYASHI, Tsuneyuki SAITO
    1968 Volume 34 Issue 9 Pages 816-825
    Published: September 25, 1968
    Released on J-STAGE: February 29, 2008
    JOURNAL FREE ACCESS
    The fish skin has a peculiar character both in its structure and chemical components. But little has been known about the relations between the physiological functions and the chemical constituents.
    On the other hand, many kinds of nucleotides have been found recently as the metabolic intermediates of some biologically important materials. So we have studied the occurrence of the nucleotides and their related compounds in the skin of some fishes so as to discover their relations to their biochemical aspects.
    The acid-soluble nucleotides and related compounds in the dermis of fishes were analyzed by anion-exchange chromatography (Dowex 1×8 100-200 mesh formate type). Carp, Rainbow trout and Salmon were used in these experiments.
    The results obtained are as follows;
    Among the nucleotides, nucleosides and bases studied, hypoxanthine was found in the richest amount. The ratio of hypoxanthine content in all the identified compounds (expressed as μ moles/g fresh weight in Table 3) was 47% (Carp), 71% (Rainbow trout), 88% (Salmon male) and 65% (Salmon female) respectively. Small amounts of uridylic acid, cytidylic acid and inosinic acid were also identified. In addition to these compounds, pteridine was identified in the dermis of Rainbow trout.
    Download PDF (498K)
  • Seasonal Variation of Concentration of Pigment in Serum
    Katsumi YAMAGUCHI, Kanehisa HASHIMOTO, Fumio MATSUURA
    1968 Volume 34 Issue 9 Pages 826-835
    Published: September 25, 1968
    Released on J-STAGE: February 29, 2008
    JOURNAL FREE ACCESS
    The eel serum was monthly examined for the blue-green chromoprotein concentration throughout a year. The concentration was neither sex-nor growth-dependent. A seasonal variation of the concentration was found for both cultured and wild eels: The concentration was highest in July and August, 3 ?? 5 times as much as that in winter. The seasonal variation was clearer in the case of cultured eel, roughly consisting with that of the amount of foodstuff given, With the catadromous eels, a complete disappearance of the chromoprotein was confirmed.
    Based on these results, the physiological role of the chromoprotein was discussed.
    Download PDF (464K)
  • Yumiko MATSUDA
    1968 Volume 34 Issue 9 Pages 836-840
    Published: September 25, 1968
    Released on J-STAGE: February 29, 2008
    JOURNAL FREE ACCESS
    Effect of pre-freezing rate on the quality of lyophilized “tokoroten”, gelidium jelly, was examined.
    The jellies were freeze-dried in a vacuum freeze dryer at a platen temperature of 60°C and chamber pressure of 20-300μHg after being frozen by the following methods: spraying with liquid nitrogen, vacuum freezing, air blast (3m/sec) freezing at -30°C freezing on a cold plate at -30°C and still air freezing at -21°C (Fig. 1).
    When the jelly was frozen at a higher rate, the shape of lyophilized product remained unchanged and its tissue was fine (Fig. 3-2), whereas the one frozen at a slower rate gave a shrinked product and its tissue was rough (Fig. 3-5).
    Although the ultra-quick freezing by spraying with liquid nitrogen gave a product whose tissue was very fine, remarkable cracks and projections resulted during the subsequent freeze-drying (Fig. 3-1). The colour of lyophilized jelly was more preferable as the rate of prefreezing was higher. A slight difference was observed in the distribution of ash and dissolution velocity in hot water. However, the freezing rate did not affect the reconstitution of the products: the quality of all the jellies made from the dried products was similar to that of original jelly.
    It may be concluded from these results as well as the simplicity in processing that the vacuum freezing is the most preferable method for pre-treatment of the jelly.
    Download PDF (530K)
  • Yumiko MATSUDA
    1968 Volume 34 Issue 9 Pages 841-846
    Published: September 25, 1968
    Released on J-STAGE: February 29, 2008
    JOURNAL FREE ACCESS
    The present study was undertaken to find a proper method for the production of dried “tokoroten, ” gelidium jelly, which, on reconstitution, gives a jelly having favourable flavour and elasticity similar to those of the original one.
    The jellies were dehydrated by the following four different methods: A) Freeze-drying after vacuum freezing, B) Freeze-drying after still air freezing at -21°C, C) Drying at room temperature after still air freezing at -25°C and subsequent thawing in still air, and D) Drying at room temperature after still air freezing at -25°C and subsequent thawing in running tap water. Among them, the latter two methods correspond to the conventional one for the production of agar-agar in Japan.
    After being stored in carton boxes at room temperature for a definite period, the dried samples were reconstituted into jellies for examination of various properties.
    Immediately after processing, the dried products obtained by the former two methods gave the jellies quite similar to the original one in all the properties examined, although the jellies prepared from the stored products showed a slight discolouration, increase of jelly strength and off-flavour.
    On the other hand, the properties of jellies from the dried samples produced by the latter two methods were considerable different from those of original one even immediately after drying. This may be due to the loss of water-soluble constituents.
    Download PDF (404K)
  • Isolation and Purification of Proteinase from Pyloric Caeca of Mackerel
    Zentaro OOSHIRO
    1968 Volume 34 Issue 9 Pages 847-852
    Published: September 25, 1968
    Released on J-STAGE: February 29, 2008
    JOURNAL FREE ACCESS
    Crude extract was obtained through homogenizing mackerel pyloric caeca with water, followed by the filtration of the homogenate through Celite. By precipitating the extract with ammonium sulfate under the saturation degree from 0.3 to 0.7, the proteinase fraction was isolated from the extract.
    The fractionation of this precipitate by chromatography on DEAE-cellulose column caused it to be separated into six enzyme fractions, of which only one fraction having a high activity: the specific fraction being further purified by gel filtration with Sephadex G-200.
    By this purification was made the removal of two sorts of contaminating proteins from the proteinase fraction. Concerning the structure and molecular size the enzyme preparation seemed to have been almost homogeneous.
    Download PDF (322K)
  • Browning Reactions in Amino Acid-Reducing Sugar-Lipids and in Amino Acid-Reducing Sugar Systems
    Masamichi TOYOMIZU, Tunemichi YAMAZAKI, Yoshihiro KOMORI
    1968 Volume 34 Issue 9 Pages 853-856
    Published: September 25, 1968
    Released on J-STAGE: February 29, 2008
    JOURNAL FREE ACCESS
    The authors1) have suggested the probability that reducing sugar might participate in rusting caused by the reaction between oxidized lipid and nitrogenous compound. In an attempt to gain understanding of the relation between browning reaction, caused by amino acid, reducing sugar and oxidized lipid, and Maillard reaction, model dehydrated systems were used under storage conditions at 30° or 20°C, for 7 days (Table 1).
    In all systems, the discoloration rates in lipids-containing systems were more rapid than in systems without lipids (Tables 2 and 3). Effects of reducing sugars and reaction temperatures on the discoloration rates in the presence of lipids showed the same tendencys as in the absence of lipids, while that of amino acids did not always show same tendency (Tables 2 and 3 and Fig. 1). Sodium bisulfite inhibited Maillard reaction, but did not inhibit browning in the presence of lipids (Fig. 3). Moreover, glucose 1-phosphate participated in browning reaction only in the presece of lipids (Fig. 4).
    Download PDF (256K)
  • Mechanism of Rusting in Amino Acid-Reducing Sugar-Lipid System
    Masamichi TOYOMIZU, Chung-Young CHUNG
    1968 Volume 34 Issue 9 Pages 857-862
    Published: September 25, 1968
    Released on J-STAGE: February 29, 2008
    JOURNAL FREE ACCESS
    It has been known that nonenzymatic browning in fish muscle is caused by Maillard reaction or lipid oxidation, however no report has been presented about the correlation between them. In an attempt to elucidate it, browning in lysine-ribose-fatty acids (R), lysine-ribose (M) and lysine fatty acids (L) systems was studied in model dehydrated systems (Table 1).
    The colored products were extracted from these systems and fractionated into dialyzed water soluble fraction formed by Maillard reaction and CHCl3-MeOH soluble fraction by lipid oxidation (Fig. 1). These colored fractions from R system were compared with those from M system, i. e. Maillard system or from L system, i. e. lipid oxidation system respectively, in color intensity (Table 2) and by spectro analyses and thin layer chromatography (Figs. 2-6). In R system, Maillard reaction was accelerated by lipid oxidation, while lipid oxidation was inhibited by Maillard reaction (Table 3). Consequently, browning in R system was due mainly to Maillard reaction, suggesting that browning by Maillard reaction might play an important role in rusting of fish muscle containing nitrogenous compound, reducing sugar and unsaturated lipid. Further, the reason why sodium bisulfite did not inhibit browning in the presence of lipid was that it could not inhibit Maillard reaction (Table 4).
    Download PDF (498K)
  • 1968 Volume 34 Issue 9 Pages e1
    Published: 1968
    Released on J-STAGE: April 22, 2008
    JOURNAL FREE ACCESS
    Download PDF (13K)
feedback
Top