巻号一覧
7 巻, 1 号
選択された号の論文の11件中1～11を表示しています
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Akasi HASEBE1938 年 7 巻 1 号 p. 1-3
発行日: 1938/05/15
公開日: 2008/02/29
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流動による下層水温の著しい變化淡島附近と其の沖合の流動の關係木村 喜之助1938 年 7 巻 1 号 p. 4-16
発行日: 1938/05/15
公開日: 2008/02/29
ジャーナル フリーIn the neighbourhood of Awasima Isle, great variations are found among the observed values of the temperature of lower layers, even in a few hours, in the stratification period. Such variations in each 6 hours of the most of observational intervals, when averaged in a month, exceed even 2°C, e. g. at 25m and 40m in August every year. At Senbonhama and Kou each 6 km north and 4 km west of Awasima Isle, the similarly averaged variations for the lower layers do not exceed those of the surface temperature, uiz. about 0•5°C.
The remarkable change in temperature of lower layers at Awasima is closely related to the current. Temperature suddenly rises immediately after a strong current with the speed of about 40 to 50 cm/sec or, in summer, up to about 70cm/sec, flows from northwest into the inlets of Enoura and Mito extending on both sides of this isle. It begins to fall soon and after about 1 to 2 hours, the water in the inlets begins to flow out. Such phenomenon is often repeated with a period of about half a day in summer, the variation in temperature ranging about 6 to 9°C. The strong current of this kind is clearly discriminated against the ordinary inflowing currents of the speed less than 25 cm/sec on the surface, and is equally felt at the lower layers with nearly the same speed as at the surface. As for the outflowing currents, the speed on the surface lies, in general, in the range of 4-5 m/min (6•7-8•3 cm/sec), while at the lower layers the current is very weak, the speed being nearly equal to zero.
The current in the offing was observed with currrent floats at the surface as well as at the lower layers of 20 and 50 m. The strong current appears also at the surface here with almost equally great speed as at Awasima, and at the lower levels too, though the speed isreduced to about 20cm/sec. It lasts somewhat longer here than at Awasima. As the inlet waters begin to flow out, the surface current in the offing also changes its direction either to NW, i.e. just opposite to the inflowing direction, or to the west along the coast of Nisiura, while the bottom current follows the latter course. Surface current along the coast of Nisiura is often considerably swift for a few hours.
Seeing that a Siome or converging current rip is observed at the front of the invading offshore water on the sea surface, with a lot of floating dust and dirt, the mechanism of the inter-relation between the strong current and the sudden change of the temperature at lower layers of Awasima station can be accounted for by the descending of the warm surface water along the current rip. That such a remarkable change does not appear at Senbonhama and Kou, on the other hand, can be understood because the current rip in the offing, though stretched wide from northeast to southwest, does not touch these two stations.抄録全体を表示PDF形式でダウンロード (1051K) -
1938 年 7 巻 1 号 p. 16b
発行日: 1938年
公開日: 2009/02/05
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1938 年 7 巻 1 号 p. 16c
発行日: 1938年
公開日: 2009/02/05
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1938 年 7 巻 1 号 p. 16a
発行日: 1938年
公開日: 2009/02/05
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岡本 五郎三1938 年 7 巻 1 号 p. 17-20
発行日: 1938/05/15
公開日: 2008/02/29
ジャーナル フリーBased on the monthly observations from 1918 to 1935, correlation coefficients r were evaluated between each of the water temperature t1, at several localities (Fig. 1) along the main and the branch, on the east coast of Tyôsen, of the Tusima Current and that, t2, at Tusima Strait (Tables 1 and 2). The depths were chosen at 50m and 10m for the main and the branch respectively. t2 is positively correlated with t1 in the southern part of both the regions in minter, while in summer high positive values of r are found between t2 and t1 of more northern parts and a few months later. Off northern Tyôsen, t1 in summer is negatively corre ated with t2 in winter. The results seem to be available for the forecast of the temperature in the Tusima Current and accordingly to those of fishing season or of the size of catch for the coast fisheries, such as of sardine, mackerel etc.抄録全体を表示PDF形式でダウンロード (340K) -
佐藤 六治1938 年 7 巻 1 号 p. 21-23
発行日: 1938/05/15
公開日: 2008/02/29
ジャーナル フリー1. In the tagging experiment, the relation between the distance traversed (y) and the number of days (x) taken by a recaptured fish is formulated as
y=ax (a being the speed of the fish.) (1)
The speed of salmon calculated statistically, applying (1), with 293 recaptured fishes of the tagging experiments in northern North Pacific is 12•3 sea miles a day.
2. The stock (S) of red salmon may be estimated by the formula:
Y: X=S: Z, (2)
where Y is the number of tagged fishes, X, the number of recaptured fishes and Z, the total catch of the fish.
The stock of the fish migrating in northern North Pacific estimated from (2), is 94•7×106 individuals in 1936, and so the catching limit of the fish in that year, if the return-percentàge of red salmon in Alaska is applied, becomes 35.0×106 fishes.抄録全体を表示PDF形式でダウンロード (221K) -
井上 明1938 年 7 巻 1 号 p. 24
発行日: 1938/05/15
公開日: 2008/02/29
ジャーナル フリーThe ciliary movement of the gills of Meretrix meretrix (LINNÉ) as studied by the method of NOMURA and TOMITA in sea water, with its density 1•0200 at 15C, is shown in Fig. 1. The maximum value 1.27cm/min was got at a temperature 25.5C. The movement in question was almost null at temperatures 1•5°C and 41°C.抄録全体を表示PDF形式でダウンロード (59K) -
青木 克1938 年 7 巻 1 号 p. 25-26
発行日: 1938/05/15
公開日: 2008/02/29
ジャーナル フリーThe algae in question grow more densely in deeper water than in shallower one. The viscosity of the material as studied by the previously reported method was found to be smaller in more deeply and densely growing ones than in more shallowly and sparsely living ones (Table 1). The viscosity in question does not differ according to the grades of the commercial preparations.抄録全体を表示PDF形式でダウンロード (117K) -
鰮油の変色と吸着劑との關係大谷 武夫, 野中 順三九1938 年 7 巻 1 号 p. 27-29
発行日: 1938/05/15
公開日: 2008/02/29
ジャーナル フリーDuring the preservation of sardine meal and the dried flesh of fish, their colour changes to dark brown. Though it is clearly due to the presence of fish oil, such a remarkable change in colour is not observable in the case of preservation of the oil obtained by pressing the boiled sardine in the process of manufacturing the sardine cake. Such oil, being depot fat, differs in property from the oil extracted by ether from the sardine cake, which is, as reported previously, the tissue fat mixed with depot fat. Whether the presence of tissue fat or the difference in chemical properties of the adsorbent adsorbing the oil may cause the colour change, is yet unknown. In the present study, the sardine oil and the sardine-meal-oil were adsorbed with various adsorbents, defatted sardine meal, defatted casein, defatted kaolin and defatted dextrin, and after having been preserved for 30 days, were extracted by ether and examined, with the result that the protein or the proteinous substances as adsorbent have a great bearing to the change of colour of the fish oil.抄録全体を表示PDF形式でダウンロード (206K) -
松浦 義雄1938 年 7 巻 1 号 p. 30-60
発行日: 1938/05/15
公開日: 2008/02/29
ジャーナル フリーPDF形式でダウンロード (18171K)
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