巻号一覧
35 巻, 11 号
選択された号の論文の16件中1～16を表示しています
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深度と作業時間の関係前田 弘, 南 四郎1969 年 35 巻 11 号 p. 1043-1048
発行日: 1969/11/25
公開日: 2008/02/29
ジャーナル フリーThe times expended on respective steps of fishing works of the Danish seiners during the season of Alaska pollack fishery in 1964, showed the following relations to the depth of fishing grounds (40m or 80m to 150m):
1. The laying time increased with depth at a negligibly small rate of 33 seconds per 100m. This is due to such fact that the warp of the same length was used throughout the fishing season, because a depth of 150m is still in the range fished with the minimum length of warp.
2. The sinking-pulling time increased with depth at a rate of four minutes per 100m.
3. The hauling-brailing time did not show the difference with depth in the range from 80m to 150m, when the influence of the bathymetric difference of catch was treated including into the influence of depth.
4. As the consequence, the time to complete a haul increased with the depth at the rate of four minutes per 100m. This corresponded to only three percents of the working time.
5. No clear relation could be found in the interval between the succeeding hauls to the depth.抄録全体を表示PDF形式でダウンロード (326K) -
維持摂餌量石渡 直典1969 年 35 巻 11 号 p. 1049-1054
発行日: 1969/11/25
公開日: 2008/02/29
ジャーナル フリーIt is a generally accepted fact that the relationship between the frequency of feeding and the daily rate of growth does not approach zero1), for if fish are not fed the body weight decreases. Cognizant of these facts the quantity of food required by fish to maintain their body weight has been examined in the present investigation and the results obtained are summarized as follows:
The relationship between the daily rate of feeding (mean ration per day/body weight) f and the daily rate of growth (mean increase in weight per day/body weight) g can be expressed by the formula
g=Af-B.
The amount of food required by fishes to maintain 1 gram of body weight per day has been calculated from the above formula and the results obtained show that, when g=0, for jack mackerel it is (fed on jack mackerel meat) 13.6mg, for puffer (fed on jack mackerel meat) 18.8mg, for filefish (fed on oyster meat) 21.7mg at about 22°C, and for rainbow trout (fed on compound feed) 4.0mg at about 10°C (Table 1).抄録全体を表示PDF形式でダウンロード (292K) -
産卵場における魚群の行動について児島 俊平1969 年 35 巻 11 号 p. 1055-1059
発行日: 1969/11/25
公開日: 2008/02/29
ジャーナル フリーIn the Japan Sea, all kinds of fisheries for flying-fish, Cypselurus opisthopus hiraii ABE, are operated in the inshore areas; drift nets are operated at 10km or so from the shore, surrounding nets in the inshore areas within 2km, and gill nets within 1km from the shore. The change of the fishing method with the approaching proximity of the shore is considered to be dependent on the great changes in the behavior of the flying fish there.
The present report deals with the behavior of the fish schools after they descend to the sea bottom at gill net fishing grounds.
1) Coefficient of variation in the flying fish catch with gill net is larger than that of drift net and surrounding net.
2) Since a fish school in the sea bottom is in the nature of a condensed mass, the dif-ference between catches of two adjoining gill nets is large. Generally one school is assumed to be composed of about 2000 fish but occasionally, depending on oceanographic conditions, scores of thousands of fish are also found.
3) More fish are caught at the inshore side of a net than on the offshore side, and in most cases they are caught in masses at about 3m from the sea bottom.
4) Fish schools are considered to be inactive and scarecely move at the sea bottom. They float up to the surface early in the morning to migrate offshore.抄録全体を表示PDF形式でダウンロード (431K) -
胃内容物の変化について上野 元一, 小坂 淳, 牛山 寛1969 年 35 巻 11 号 p. 1060-1066
発行日: 1969/11/25
公開日: 2008/02/29
ジャーナル フリーPDF形式でダウンロード (326K) -
大村 百合, 鬼頭 純三, 小栗 幹郎1969 年 35 巻 11 号 p. 1067-1071
発行日: 1969/11/25
公開日: 2008/02/29
ジャーナル フリーElectron microscopic observations were made on the pineal organ of Ayu, Plecoglossus altivelis, and the following results were obtained.
1. Well-developed lamellar structure was detected in the outer segment of photoreceptor cell protruding into the pineal lumen. This lamellar structure was remarkably irregular in comparison with that of retinal rod and cone cells.
2. In so-called “neuropile”, many basal processes of the photoreceptor cells were found. Several synaptic regions were detected in these processes.
These results indicate the photosensory function of the pineal organ of Ayu.抄録全体を表示PDF形式でダウンロード (554K) -
エストラジオールー17 β によるマガキの性転換森 勝義, 村松 高明, 中村 泰子1969 年 35 巻 11 号 p. 1072-1076
発行日: 1969/11/25
公開日: 2008/02/29
ジャーナル フリー1. The effect of estradiol-17β on the sex reversal was studied, using the adult Japanese common oysters, Crassostrea gigas.
2. Estradiol-17β was capable of inducing the reversal from male to female when the injection of this steroid began at the very early stage of sexual maturation.抄録全体を表示PDF形式でダウンロード (387K) -
エストラジオールー17 β による雌マガキの性成熟促進森 勝義1969 年 35 巻 11 号 p. 1077-1079
発行日: 1969/11/25
公開日: 2008/02/29
ジャーナル フリー1. The effect of estradiol-17β on the sexual maturation was studied, using the female Japanese common oysters, Crassostrea gigas.
2. This steroid was found to be capable of accelerating the sexual maturation.抄録全体を表示PDF形式でダウンロード (147K) -
江平 重男, 内山 均1969 年 35 巻 11 号 p. 1080-1085
発行日: 1969/11/25
公開日: 2008/02/29
ジャーナル フリーThe method of JONES et al.3) for the rapid estimation of freshness of fish muscle has been modified for application to the muscle of fishes where inosine instead of hypoxanthine is ac-cumulated after death. The method involves the use of nucleoside phosphorylase besides xanthine oxidase. Perchloric acid extract of the muscle tissue is neutralized with potassium hydroxide and the precipitated perchlorate is removed. The above extract is buffered with phosphate buffer (pH 7.6) and mixed with an aqueous solution containing both nucleoside phosphorylase and xanthine oxidase. After the mixture is incubated at 37°C for 30min., the uric acid produced is determined by measuring the absorption at 293mμ. Another aliquot of the extract is treated in the same way, except that the solution containing xanthine oxidase only is used as the enzyme solution, and the uric acid derived from hypoxanthine in the tissue is determined. This amount is subtracted from the total uric acid to yield the content of uric acid originated from inosine in the tissue.
Recoveries of inosine and hypoxanthine added to the extracts of fish muscle were fairly good, being 92-106% and 95-106%, respectively. The values obtained by this method agreed well with those by ion-exchange chromatography.
In the course of this experiment, it was found that jack mackerel was of the inosine accumulating type, as is the already known Pacific salmon.抄録全体を表示PDF形式でダウンロード (402K) -
橋本 芳郎, 伏谷 伸宏, 木村 省二1969 年 35 巻 11 号 p. 1086-1093
発行日: 1969/11/25
公開日: 2008/02/29
ジャーナル フリーA water-soluble toxin designated as aluterin was found in the viscera and gut contents of the filefish, Alutera scripta, which has been believed to have the toxic viscera in Okinawa and Saipan. The ingested materials of one specimen showing a moderate toxicity were mainly composed of the crushed zoantharian identified as Palythoa tuberculosa. The zoantharian was then demonstrated to be toxic and to contain a toxin not distinguishable from aluterin. The preparation of toxicity as high as 0.06 μg/g was obtained from it by a simple procedure. These results may suggest that the filefish becomes toxic from feeding on the toxic zoantharian.抄録全体を表示PDF形式でダウンロード (939K) -
勝見 世英子, 神名 孝一1969 年 35 巻 11 号 p. 1094-1098
発行日: 1969/11/25
公開日: 2008/02/29
ジャーナル フリーA comparative study on the muscle proteins of fresh octopus caught off Misaki, Kanagawa Prefecture and frozen ones caught off Africa was made with special reference to the mantle and the arms.
The aqueous extract of the arms showed a flow birefringence, while that of the mantle did not. Also, the aqueous extracts of the arms and the mantle showed different electro-phoretic and ultracentrifugal patterns. From results of the salting-out analysis of the arm-extracts, it is suggested that the fastest peak in the ultracentrifugal pattern might be re-sponsible for the flow birefringence. The presence of a similar flow-birefringent protein has been also recognized in the aqueous extract of the squid arms.4)
In the ultracentrifugal patterns of the salt (0.6M KCI) extracts, the three small peaks were assigned as actomyosin or like proteins, and they became smaller in the extracts of the frozen muscle suggesting the occurrence of denaturation during frozen storage.
The muscle protein was found to be composed of 20-21% albumin, 68-70% actomyosin (globulins), and 10-11% stroma.抄録全体を表示PDF形式でダウンロード (636K) -
常盤 知宣, 松宮 弘幸1969 年 35 巻 11 号 p. 1099-1109
発行日: 1969/11/25
公開日: 2008/02/29
ジャーナル フリーPost mortem morphological changes in fish myofibrils were investigated with various species of fish and under the several different conditions of storage. With time post mortem, myofibrils became more susceptible to mechanical force of homogenizer to give smaller fragments. The extent and velocity of fragmentation of myofibrils varied widely from species to species of fish.
The effects of cathepsin on the fragmentation of myofibrils were studied. Muscle, cathepsin hydrolysed myofibrillar proteins at 35°C in the acidic pH range, but only a little effect was observed on the morphological changes in myofibrils at 0°C and pH 4.5.
The velocity of fragmentation was affected greatly by the condition of storage. When fish muscle were stored at -15°C or -28°C, the fragmentation of myofibrils occured more rapidly than that of myofibrils from muscles stored at 0°C. The velocity of fragmentation of myofibrils from muscles stored being left attached to the skeleton was faster than that from muscles stored as fillets.
These results are thought to give strong support to the method of morphological study as to be used for investigation changes in the quality of fish meat.抄録全体を表示PDF形式でダウンロード (629K) -
松田 由美子1969 年 35 巻 11 号 p. 1110-1115
発行日: 1969/11/25
公開日: 2008/02/29
ジャーナル フリーEffect of the pre-freezing rate on the quality of lyophilized Alaska pollack was examined.
The cut meats of Alaska pollack were freeze-dried at a platen temperature of 35°C and under a chamber pressure of 300 ?? 40μHg, after being frozen by vacuum freezing and still air fre-ezing at -30°C.
After storing the sample at room temperature for a definite period, the qualities of the sample were estimated.
When the cut meat of fish was frozen at a higher rate by vacuum, the tissue of lyophilized product was fine, whereas the one frozen at a slower rate formed a spongy meat.
The amount of soluble nitrogen decreased on freeze-drying, especially after still air fre-ezing. After storing for one month, however, the protein practically denatured and there was no difference between the two samples.
Immediately after drying, both samples re-absorbed water completely, but the water could easily be squeezed out again only by just applying a slight pressure.
Organoleptically dried products when cooked, were not equal in texture to fresh fish. But they were quite palatable during the 3 months storage preriod, especially those forzen by vacuum freezing.抄録全体を表示PDF形式でダウンロード (506K) -
松田 由美子1969 年 35 巻 11 号 p. 1116-1120
発行日: 1969/11/25
公開日: 2008/02/29
ジャーナル フリーThe previous study1) showed that the lyophilized Alaska pollack obtained by vacuum freezing prior to freeze-drying was the most preferable in its tissue and analitical values-The purpose of this present research was to study the effect of platen temperature of freeze-drying on the quality of the lyophilized product.
The cut meats of Alaska pollack were frozen by vacuum freezing and subsequently freeze-dried at various platen temperatures of 55°, 35° and 15°C. After storing the sample at room temperature for a definite period, the qualities of the dried product were analized.
The tissue of lyophilized Alaska pollack was not influenced by platen temperature. Im-mediately after drying, there was a decrease in soluble nitrogen. It was markedly affected by lower platen temperatures of 15° and 35°C, whereas higher temperature of 55°C was detected to have little effect on it. There was no significant difference in water re-absorptive and water holding properties and also in the organoleptic evaluations.
After storing for one month, the soluble nitrogen decreased furthermore and there was no effect of platen temperature.
It may be concluded that the vacuum freezing and subsequent freeze-drying at a high platen temperature of 55°C is the most preferable method for obtaining a favourable product.抄録全体を表示PDF形式でダウンロード (444K) -
ゴカイクチクラの可溶性コラーゲン分子の性質木村 茂1969 年 35 巻 11 号 p. 1121-1130
発行日: 1969/11/25
公開日: 2008/02/29
ジャーナル フリーAcid soluble cuticle collagen of a lugworm, Nereis japonica, has been found to consist of rigid rod macromolecules: molecular weight, 1, 400, 000; length, 8400 Å; diameter, 16.5Å. It denatures at 33°C and the denatured collagen is composed of randomly coiled polypeptide chains having a molecular weight of about 500, 000. The extremely low content of proline (25 residues) and the high content of hydroxyproline (150 residues) are characteristic of the amino acid composition for lugworm cuticle collagen. These molecular properties are essentially different from those for vertebrate tropocollagen, particularly in molecular weight and molecular dimensions, but similar to those for earthworm cuticle collagen.抄録全体を表示PDF形式でダウンロード (832K) -
魚肉ソーセージ中におけるフリルフラマイドの細菌胞子に対する影響小畠 渥, 松田 敏生1969 年 35 巻 11 号 p. 1131-1137
発行日: 1969/11/25
公開日: 2008/02/29
ジャーナル フリーThe surviving number of bacterial spores by storage time in fish sausage and a medium were comparatively determined using the two strains, sensitive against FF (B. subtilis) and resistant (B. coagulans), with or without FF. And results obtained were as follows;
(1) FF showed bactericidal action on B. subtilis in fish sausage and the medium used, but was not shown on B. coagulans in either.
(2) However, FF showed this action only on the organism, even for the sensitive strain, at the stage when it was not shown heat resistant.
(3) Although FF did not show effectiveness on the spore of B. coagulans, it showed cidal action on its vegetative cells.抄録全体を表示PDF形式でダウンロード (396K) -
ガスクロマトグラフィーによる内臓油トリグリセライド構成脂肪酸の検索太田 亨, 山田 実1969 年 35 巻 11 号 p. 1138-1147
発行日: 1969/11/25
公開日: 2008/02/29
ジャーナル フリーThe purpose of this work was to investigate the components of the fatty acids in the triglycerides of visceral lipids of Hypomesus olidus PALLAS by gas-liquid chromatographic analysis.
The triglycerides of the visceral lipids were obtained by thin-layer chromatography, and the contents were determined to represent 89.4 per cent of the total lipids.
The fatty acids in the triglycerides were converted to methyl esters with boron trifluoride-methanol. The mercuric acetate derivatives of the fatty acid methyl esters were then separa-ted by preparative thin-layer chromatography with degrees of unsaturation, and each fraction was analyzed in detail by gas-liquid chromatography.
From the experiments it was found, qualitatively, that there were about 50 fatty acids, having 12 to 22 carbon atoms, and the majority were normal saturated and unsaturated fatty acids with 14 to 20 carbon atoms.
In the group of polyunsaturated fatty acids, acids of the linoleic type (18:3, 20:3, 20:4, 22:3, 22:4 and 22:5) were included.
Furthermore, branched-chain fatty acids (14, 15, 16 and 18 carbon atoms) and polyunsaturated odd-numbered fatty acids (21:4 and 21:5) were few.抄録全体を表示PDF形式でダウンロード (627K)
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