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Volume 40, Issue 9
Displaying 1-15 of 15 articles from this issue
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The Seasonal Changes of Growth and Sexual MaturationSachiko TAKAHASHI1974 Volume 40 Issue 9 Pages 847-857
Published: September 25, 1974
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSThe processes of sexual maturity of isaza (Chaenogobius isaza ?? T) were studied by comparing various quantitative indices such as seasonal changes of body length, body weight, muscle weight, hepato-somatic index and gonado-somatic index.
Females could be distinguished into mature and immature ones in and after December by direct observation of the gonad with a naked eye. Mature 0+ females were larger than immature 0+ females and the critical bdoy size seemed to be about 40mm in standard body length in December. Immature 0+ females seemed not to mature to spawn supplementarily after December.
The mean liver weight and mean hepato-somatic index of 0+ fish increased rapidly from September to January, and began to reduce from February. The mean hepatosomatic index of females was greater than that of males before February, but became reverse thereafter. The mean hepato-somatic index of immature 0+ females was smaller than that of mature ones in September and kept increasing gradually. Results of chemical analysis indicate that liver is a main reservoir of lipids as a source of materials and energy for maturation and spawning.
All these results suggest that the stage of maturation of isaza coincides with a definite body size accompanied with the completion of enlarging the liver.View full abstractDownload PDF (635K) -
Yayoi IKEDA, Hisao OZAKI, Hideaki YASUDA1974 Volume 40 Issue 9 Pages 859-868
Published: September 25, 1974
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSThe growth in body and scale was observed in goldfish (Carassius auratus L.) kept totally starved and fed with reduced diet.
In the starved fish, although all individuals of 1-year fish died during the period of experiment, 2-year fish survived. The scale absorption that took place in the starvation group was classified into 7 grades from A0 to A6. The absorption was heavier in the 1-year fish than in the 2-year fish, and more in the ventral scales than in the dorsal scales. The absorption of scales under starvation and its subsequent growth under more favorable conditions mark a discontinuous pattern which may perhaps be a scale ring.
In the reduced diet group, the fish gained slightly in body length, and lost weight after 30 days of the experiment. The relative reduction in growth was heavier in body length than in the scales, and in the ventral scales than in the dorsal scales. The augmentation of the circulus number was reduced similarity as was the case with the growth of scale radius. The narrowings of circulus intervals observed were too slight to form any remarkable scale rings.View full abstractDownload PDF (1534K) -
Mikio OGURI1974 Volume 40 Issue 9 Pages 869-875
Published: September 25, 1974
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSHistological investigations were made to clarify whether the pituitary gland was completely absent in the “cobalt” variant of rainbow trout and the following results were obtained: 1) The pituitary remnant adherent to the base of the brain was detected in three fishes among nine examined. The other six fishes were devoid of the remnant. 2) In all the fishes investigated, the detached pituitary remnant was found, located in the region ventral to the optic chiasma and dorsal to the upper pharynx. 3) The detached remnant was mostly composed of follicular cells. These follicular cells suggest the secretion of prolactin, because the cells are similar in their histological appearance to the prolactin cells of the normal pituitary gland in rainbow trout.View full abstractDownload PDF (1964K) -
Yayoi IKEDA, Hisao OZAKI, Hideaki YASUDA1974 Volume 40 Issue 9 Pages 877-887
Published: September 25, 1974
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSTo investigate the effects of various diets on the circulus petterns of scales in goldfish (Carassius auratus L.) fed with diets of vaious compositions, 20 scales were taken at a definite area in each fish. The growth rate and specific growth rate of scale radii, augmentation of circulus number and circuli intervals were investigated.
The low protein diets decreased the growth of body length, body weight and scale radii, and caused a slight absorption of scale, formation of extraordinarily thin fibrous layer, the irregular growth of radii, more decreased growth in the cranial than in the dorsal radii, more important effects on the growth of scales in younger than in older fish, and significant narrowing of circuli intervals which may form a scale ring.
Although the high protein diets showed increased growth in the above measurements, the circuli interval was not spaced out nor was any particular pattern in scale found. KI added into water increased the growth of scale.
High liver oil diets increased the growth of scales when CaCl2 and NaH2PO4 was added into water, but no particular findings in scale were obtained.View full abstractDownload PDF (721K) -
Tadatoshi KITAO, Masao KIMURA1974 Volume 40 Issue 9 Pages 889-893
Published: September 25, 1974
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSThe purpose of the present study was to explore the potential usefulness of the fluorescent antibody technique for rapid diagnosis of pseudotuberculosis in yellowtail (Seriola quinqueradiata). The causative bacteria of pseudotuberculosis have been successfully identified 100% by means of the direct fluorescent antibody technique. These appear as specific fluorescing particles in impression smears prepared from organs of infected fish with the white granules which were regarded as characteristic lesions of the disease.
Moreover, diagnosis was made in all specimens within two to three hours after the specimens were received at the laboratory. It was revealed that the direct fluorescent antibody technique could be employed as a rapid diagnostic procedure of pseudotuberculosis in yellowtail instead of the conventional culture method.View full abstractDownload PDF (806K) -
The Season for Seeding of Zoospore and Its GrowthIwao SHINMURA, Kunihiro YAMANAKA1974 Volume 40 Issue 9 Pages 895-902
Published: September 25, 1974
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSSince 1972, the writers have been studying the ecological characters of Ciadosiphor okamuranus found in Amami-oshima Island, in relation to its cultivation.
1) The present plants were found chiefly on skeletons of dead Madreporaria and seaweeds, sometimes on pebbles, cans, shells of dead shellfishes and others.
2) The germlings of this plant were fround on polyethylene films as a substratum all the year round.
3) During October to June, these plants attained 20cm or more in height, but in July to August, its maximum height was only 2cm.
4) The optimum period for seeding of zoospores was found between the 20th to the 25th day of the moon's phase, and the optimum depth for seeding was observed to be at a depth of 2 meters.
5) The plants produced unilocular sporangia during late March to June. Pluriloculax sporaniga were found at all seasons.View full abstractDownload PDF (851K) -
Takeshi NOSE, Shigeru ARAI, Dong-Liang LEE, Yoshiro HASHIMOTO1974 Volume 40 Issue 9 Pages 903-908
Published: September 25, 1974
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSYoung carp, Cyprinus carpio, were found to grow to some extent on an amino acid test diet neutralized with NaOH, but only a little on a diet not neutralized. Thirty five fish were grouped in each aquarium and fed ad libitum the test diet adjusted to pH 6.5-6.7 for a period of 6 weeks. The fish fed diets deficient in each of alanine, aspartic acid, cystine, glutamic acid, glycine, proline, tyrosine and serine grew as well as those fed the complete diet. The fish fed diets deficient in each of arginine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan and valine failed to grow until the deleted amino acid was returned to the ration. It was thus postulated that carp require the same ten kinds of amino acid reported to be essential for other fishes.View full abstractDownload PDF (292K) -
Shoji KONOSU, Katsuko WATANABE, Tetsuji SHIMIZU1974 Volume 40 Issue 9 Pages 909-915
Published: September 25, 1974
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSIn order to determine the distribution of nitrogenous constituents in the fish muscle extracts as completely as possible, free and combined amino acids, trimethylamine oxide (TMAO), trimethylamine, creatine, creatinine, and nucleotides were analyzed in 8 species of fish, red sea bream, stone flounder, flathead flounder, flounder, puffer, angler, common mackerel, and jack mackerel.
In all species tested, the sum of the nitrogen in these constituents amounted to nearly 90% or more of the total extractive nitrogen. The distribution pattern of nitrogen among these constituents, however, varied considerably from species to species, except for nucleotides which were fairly constant. Free amino acid-N was 7-45% of the total extractive nitrogen, creatine-N 29-58%, and TMAO-N 2-23%.
These results are discussed in reference to those reported previously by other authors.View full abstractDownload PDF (374K) -
Some Properties of Purified Enzymes from the Posterior Salivary GlandTatsuo MORISHITA1974 Volume 40 Issue 9 Pages 917-925
Published: September 25, 1974
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSSome properties of the eight enzymes (Enzyme I to VIII), purified by chromatography as described in the previous paper, were investigated further.
The six enzymes I to V and VII, like chymotrypsin A, hydrolyzed benzoyl- and acetyl-L-tyrosine ethyl esters and were inactivated by DFP, TPCK and heavy metal ions but not by soybean trypsin inhibitor (STI). Enzyme VI, like trypsin, hydrolyzed tosyl-Larginine methyl ester and benzoyl-L-arginine ethyl ester and was inactivated by DFP, TLCK, STI, and heavy metal ions; the enzyme also acted on acetyl-L-tyrosine ethyl ester. However, none of these seven enzymes, unlike chymotrypsin A or trypsin, had any amidase activity. From these results it seemed that the six enzymes and Enzyme VI were closely related proteinases such as chymotrypsin A and trypsin, respectively.
Enzyme VIII, like carboxypeptidase A, hydrolyzed carbobenzoxy-glycyl-L-phenylalanine and -L-leucine, its action being accelerated by Co2+ and inhibited by metal-chelating agents, sulfhydryl compounds and metal ions such as Cu2+, Cd2+ and Hg2+ but not by DFP. The enzyme was most stable at pH 6-8. The isoelectric point was estimated to be near 9.7 and the molecular weight, about 21, 000. From these results it was clear that the enzyme was a cationic carboxypeptidase A.View full abstractDownload PDF (628K) -
Purification and Some Properties of Proteolytic Enzymes from the Digestive JuiceTatsuo MORISHITA1974 Volume 40 Issue 9 Pages 927-936
Published: September 25, 1974
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSFour proteolytic enzymes (Enzymes I to IV) were separated by Sephadex gel filtration and CM-Sephadex chromatography from the digestive juice. Enzymes III and IV, when further purified respetively by rechromatography and by preparative disc electrophoresis, were found to be electrophoretically homogeneous.
The three enzymes I, II and III, although differeing somewhat in pH-stability and isoelectric point, were basic proteins with molecular weight of approximately 21, 000 and had many similarities to carboxypeptidase A in enzymic properties. From these results it was clear that all these enzymes were cationic carboxypeptidase A. In addition, it was found that Enzyme III agreed closely in some properties with the posterior salivary gland carboxypeptidase A dealt with in the previous paper.
On the other hand, Enzyme IV, like chymotrypsin and the like, hydrolyzed benzoyland acetyl-L-tyrosine ethyl esters but, unlike them, did not act on amides such as glycyl-L-phenylalanine amide at all. The enzyme, however, had some similarities to chymotrypsin A in enzymic properties. Thus the enzyme appeared to be a closely related proteinase such as chymotrypsin A. In addition, it was found that the enzyme agreed closely in enzymic properties with Enzymes I, II and III of the posterior salivary gland, but differed from them in physicochemical properties such as isoelectric point and molecular weight.View full abstractDownload PDF (1129K) -
Teruo NAKAYAMA, Hideo OKUDA, Eiji NIWA, Iwao HAMADA1974 Volume 40 Issue 9 Pages 937-940
Published: September 25, 1974
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSIn order to account for the structure of Kamaboko and sausage, the interaction between myosin melecules was investigated by means of viscometry. Viscosity changes in carp and hen myosin solutions were measured with a coaxial cylinder type viscometer. At zero incubation time, with a myosin concentration of 6.3mg/ml and the temperature at 10-40°C, the viscosity of the carp myosin solution was higher than that of hen myosin, as was the case also when the myosin concentration was 2-10.5mg/ml and the temperature, 20°C. When incubated at 20, 30, or 40°C, the viscosity change in carp myosin solutions was larger than that in hen myosin solutions. Carp myosin solutions were particularly characterized by a viscosity decrease on inucbation at 40°C. Carp myosin solution gelatinized on incubation at pH 5.8. Viscosity changes in carp mysoin solutions with incubation depended on the myosin concentration and the incubation temperature.View full abstractDownload PDF (267K) -
Changes in Amounts of Glycolytic Intermediates in Skipjack Meat during Thawing and CookingHideaki YAMANAKA, Masamichi BITO, Motonobu YOKOSEKI1974 Volume 40 Issue 9 Pages 941-947
Published: September 25, 1974
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSIn skipjack meat in which a remarkable orange discoloration was produced by cooking, G6P and F6P were found to accumulate during thawing and at an early stage of cooking, and to disappear completely after the 2-stage cooking (100min-heating at 100°C followed by 90min-heating at 113°C), resulting in the strong orange color of the meat. It was confirmed that G6P is primarily responsible for the orange discoloration, and F6P is also responsible though to a lesser degree.
On the other hand, participation of D-glucose in the orange discoloration was judged to be much less, on the basis of its presence at low concentration in skipjack meat and of its much weaker reactivity with amino acids compared to G6P or F6P. No evidence was obtained to support the involvement of ribose and ribose phosphate.View full abstractDownload PDF (485K) -
Tadashi UEDA1974 Volume 40 Issue 9 Pages 949-957
Published: September 25, 1974
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSThe fatty acid compositions of the total, polar and non-polar lipids in the short neck clam (Tapes philippinarum) muscle sampled from August of 1971 to January of 1972 were determined by gas-chromatography. In the total lipid as well as in both of the fractions, an increasing tendency, in accordance with decreases in temperature off the environmental mud, was found in the compositional percentage of poly-unsaturated acids such as C22:6; however a decreasing tendency was found in the saturated and monoenoic acids such as C16:0 and C18:1. It is probable that these results are due to the direct influence of temperature on fatty acid metabolism and less probable that they are due to an indirect influence through the food chain.View full abstractDownload PDF (415K) -
Browning of Kamaboko by Pseudomonas sp. (1)Kazuo MORI, Osamu NABETANI, Tomoko HIRANO1974 Volume 40 Issue 9 Pages 959-962
Published: September 25, 1974
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSThe browning caused by bacteria of “Kamaboko” was investigated microbiologically.
The isolated bacterium which was confirmed as cause of the browning was identified as Pseudomonas sp. This bacterium differed in many properties from the other bacteria which have been reported to cause the browning (Achromobacter brunificans and Serratia marcescens described by OGAWA et al. and FUJITA et at.).
It was confirmed that the isolated Pseudomonas sp. caused the browning of kamaboko containing either glucose or sucrose within one or two days of incubation.
It was found that glucose or sucrose was responsible for the browning of kamaboko.View full abstractDownload PDF (247K) -
Browning of Kamaboko by Pseudomonas sp. (2)Osamu NABETANI, Tomoko HIRANO, Kazuo MORI1974 Volume 40 Issue 9 Pages 963-967
Published: September 25, 1974
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSIt has been reported previously that the bacterial browning of kamaboko is probably due to the amino-carbonyl reaction between carbohydrates and amino compounds, but the detailed mechanism of this reaction has not yet been clarified.
The precursor of the browning substance produced by Pseudomonas sp. isolated from browning kamaboko was investigated in order to make clear the mechanism of browning.
It was recognized that the precursor was derived from glucose and not from the amino acids tested. Besides, it was confirmed by paper chromatography that the precursor was acidic and had strong reducing power. This precursor reacted nonenzymatically with ε-amino-n-caproic acid or acidic amino acids to produce the browning substance. It is likely that this precursor is 2, 5-diketogluconic acid or its related compound.View full abstractDownload PDF (292K)
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