NIPPON SUISAN GAKKAISHI
Online ISSN : 1349-998X
Print ISSN : 0021-5392
ISSN-L : 0021-5392
Volume 5, Issue 2
Displaying 1-12 of 12 articles from this issue
  • Masao KIMATA
    1936 Volume 5 Issue 2 Pages 77-79
    Published: July 10, 1936
    Released on J-STAGE: February 29, 2008
    JOURNAL FREE ACCESS
    The bacteriological studies on the decomposition of fish muscle have hitherto dealt with the kinds of bacteria present in decomposed material or with the decomposition of fish muscle exposed to air. But, little is known as to the process of the decomposition of fish muscle by the purely cultured bacteria, or as to the differential activities of respective kinds of microorganisms upon the material in question. Therefore I studied the rates of the decom-position of fish muscle by such water bacteria as are particularly concerned with the fish-muscle decomposition, and also Proteus vulgaris and Staphylococ-cus aurcus. Moreover, I studied the growth rates of bacteria in the fish muscle medium.
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  • Mituyo OKADA
    1936 Volume 5 Issue 2 Pages 80-84
    Published: July 10, 1936
    Released on J-STAGE: February 29, 2008
    JOURNAL FREE ACCESS
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  • Hideaki YASUDA
    1936 Volume 5 Issue 2 Pages 85-86
    Published: July 10, 1936
    Released on J-STAGE: February 29, 2008
    JOURNAL FREE ACCESS
    The change in radius r and length 1 of a netting cord, either caused by absorption of water or by loading, was known to obey the relation : Δl/l=-kΔr/r. It follows, thence, (r+Δr)/(l+Δ1)=Kr/l, where K=1-(1+k)Δl/kl.
    With 3-ply cotton cord, of which each thread consists of twenty 20' s yarns, the following facts were found experimentally:- (1) K is constantly I•22 irrespective of the number and the sense of twists, when the cord is immersed in water for 48 hours at 3 to 9°C. (2) K is also constant, when the dried or wetted cord is loaded to break. (3) At the breaking Δ/l of a dried cord bears a constant ratio to that of a wetted cord. Similar results were also obtain-ed with various kinds of the nettin? cords in common use.
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  • Takeo KIDA
    1936 Volume 5 Issue 2 Pages 87-90
    Published: July 10, 1936
    Released on J-STAGE: February 29, 2008
    JOURNAL FREE ACCESS
    Kusiro and Urakawa are the two principal ports on the Pacific coast of Hokkaido notable for the fishery of tunny, Thynnus (Linné). The data of the present investigation are mainly based on the informations from the fishing boats sent on request to the HokkaidÔ Fishery Experimental Station during the summer of 1935. The results are srmmarised as follows:-
    1) The most fav urable temperature ranges generally between 15°C and 17°C, and is higher at the beginning and becomes lower as the season advances.
    2) The fishing ground is located by far nearer to the coast off Urakawa than off Kusiro, in accordance with the distance from the coast to a “Siwome” or the boundary be-tween two sorts of water in each region.
    3) As for the size of the fish, the largest (weighing more than 112•5kg) is abundant in July, while the middle-sized (112•5-37•5 kg) and small-sized (less than 37•5 kg) in August and September. The larger the fish, the wider the range of water temperature of their fishing ground.
    4) Certain connexion seems to exist between the incoming of shoals of sardine, skipper and gramps or of sea birds on one side and the tunny fishery on the other, which is still to be investigated.
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  • (Preliminary Report III)
    Michio UNO
    1936 Volume 5 Issue 2 Pages 91-92
    Published: July 10, 1936
    Released on J-STAGE: February 29, 2008
    JOURNAL FREE ACCESS
    By the same method as used in the previous reports, samples for 1935 were analysed with similar results
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  • Masamiki KURAGAMI, Takesi KAWANA
    1936 Volume 5 Issue 2 Pages 93-94
    Published: July 10, 1936
    Released on J-STAGE: February 29, 2008
    JOURNAL FREE ACCESS
    The results of age determinations from 1910 to 1930, show that the breeding of Clupea pallasii in Hokkaidô is poor without exception in the year of either maximum or minimum sun-spots and has a peak in each intermediate period, while the 65 years' statistics show that in extreme cases of sun-spots the yearly catch is often unusually rich or poor.
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  • I. Comparative Study on Dark Muscle and White Muscle
    Kyoshi FUJIKAWA, Hideya NAGANUMA
    1936 Volume 5 Issue 2 Pages 95-97
    Published: July 10, 1936
    Released on J-STAGE: February 29, 2008
    JOURNAL FREE ACCESS
    The quantity of the dark muscle of sardine from Tyôsen amounts to 48% of the body weight and 31•1% of the white muscle, the average value being obtained by 10 samples. Table 2 shows that the dark muscle is richer in crude fat, sulfur, iron but poorer in total nitrogen than the white muscle. Muscle plasma of the dark muscle contains the proteins coagulable at 40°, at 50°, and at 70° in descending order. But this order is just reversed in the white muscle. Table 4 gives nitrogen distribution in the muscle protein which was first treated with water, alcohol and ether, and afterwards powdered. It is to be seen in this table that the dark mus-cle protein is richer in histidine but poorer in lysine than the white muscle protein. Ether extracts of dark muscle as shown in table 5, contain more fatty acid but less non-saponifible matter and choles erol than those of white muscle.
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  • Yarokurô YAMAMURA
    1936 Volume 5 Issue 2 Pages 98-102
    Published: July 10, 1936
    Released on J-STAGE: February 29, 2008
    JOURNAL FREE ACCESS
    With 32 kinds of fishes common to our country, the rate of decomposition, as indicated by the ammonia-content and pH-value of fish mu ?? cle, was estima ?? ed intermittently at a constant temperature of 17°C (Fig. 1), and was compared by the reciprocal of time t in which the putrefactive threshold value, i. e. 30mg. ammo ?? ia per 100g. of fish as employed by TILLMANN and OTTO6) was attained. As among the contents of water W%, fat F% and protain P% of each fish there was found a relation, W+F+P=100•11±2•26, 1/t was plotted on the triangular coordinates of W, F and P (Fig. 2). In th ?? s diagram, the points with greater value of 1/t than 0•5 hour-1 tend to concentrate to a fixed point at about W=79%, F=2% and P=19%, and are surrounded by those having much less values. The increase of ammonia in several fish obeys the law of monomolecular auto-catalytic reaction (Fig. 3).
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  • Ikurô HIROSE, Kiyohide MIYOSI
    1936 Volume 5 Issue 2 Pages 103-105
    Published: July 10, 1936
    Released on J-STAGE: February 29, 2008
    JOURNAL FREE ACCESS
    Based on the sampling records for pink-salmon cans, a statistical relation between the grale of cans and the relative significance of inspected items was determined. The difference in grading at two sampling stations at Hakodate and Aomori was studied.
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  • Morisaburo TAUTI, Kiyohide MIYOSI
    1936 Volume 5 Issue 2 Pages 106-108
    Published: July 10, 1936
    Released on J-STAGE: February 29, 2008
    JOURNAL FREE ACCESS
    This study was made to show that the propagation of a species due to liberating fry in a lake is checked by another species which naturally propagates itself in the lake and has a remarkable tendency to increase or decrease together with the artificially propagated species.
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  • Proteolytic Ferment and its Digestive Action on the Raw and Heated Fish Muscle
    Toyoo TAKAHASHI, Yutaka HIROSAWA
    1936 Volume 5 Issue 2 Pages 109-112
    Published: July 10, 1936
    Released on J-STAGE: February 29, 2008
    JOURNAL FREE ACCESS
    Various authors have reported on proteases of stomach, pyloric coeca, hepatopancreas and intestine of several kinds of fishes. But none has studied proteolytic enzymes of stomach and intestine of Anguilla japonica in detail.
    G lycerine extracts of the enzymes in question were found most effective at such tempera-tures and pH-values as sh ?? wn in the following table:-
    ??
    Digestion by the stomach protease more rapidly took place in the raw than in the heated sardine muscle. On the other hand, the intestine protease acte i on the heated samples of the same more easily than on the raw one. Of the samples heated at 50°, 70° and 100°C respectively, the one heated at 70°C was most easily digested by the intestine protease. More difficulty was experienced in digesting the heated sardine muscle, when it was dried at 55°C before the digestive experiment than when it was left wet.
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  • Saburo UEDA, Yoshikazu OKADA
    1936 Volume 5 Issue 2 Pages 113-115
    Published: July 10, 1936
    Released on J-STAGE: February 29, 2008
    JOURNAL FREE ACCESS
    A number of Ayu we e obtained from several rivers of Gihu Prefecture during a period from summer to autumn of 1935. Each lot of the fish caught at the same time at the same station was examined with a view to determine the difference of food of the fish in accordance with the difference of its size.
    The authors' observations show that the food of larger size of Ayu chiefly consisted of abundant quantity of diatoms and bluegreen algae, and moreover the kinds of these algae were not so many. On the other han ??, the smaller size of Ayu ate some green algae besides those above mentioned algae, all of which were poor in quantity but referable to pretty many kinds of species, and also took some quantity of sand grains and animal matters such as chironomid larvae and pupae as usual.
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