巻号一覧
9 巻 (1940 - 1941)
- 6 号 p. 225-
- 5 号 p. 181-
- 4 号 p. 133-
- 3 号 p. 91-
- 2 号 p. 47-
- 1 号 p. 1-
9 巻, 6 号
選択された号の論文の9件中1～9を表示しています
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Ituo KUBO1941 年 9 巻 6 号 p. 225-226
発行日: 1941/03/25
公開日: 2008/02/29
ジャーナル フリーPDF形式でダウンロード (711K) -
田内 森三郎1941 年 9 巻 6 号 p. 227-230
発行日: 1941/03/25
公開日: 2008/02/29
ジャーナル フリーNatural survival rate and rate of growth were estimated for Pagrosomus major (TEMMINCK et SCHLEGEL) and Pseudosciaena undovittata JORDAN et SEALE, the former of which have shown a remarkable decline, while the latter have maintained almost constant level, in the catch by trawlers in the China Seas, during the last ten or more years. With the assumption of the constant annual recruits to the stock, the relations among the fishing rate, the size of stock and the total catch were formulated. Comparing the yearly variations between the catch by experimental trawling, averaged per haul, and the annual yield of the trawl fisheries, we can estimate the recent fishing rate in the fisheries to be •31 to •33. It can be concluded that if the fishing rate will unaltered. the parent fish will so diminish as to become unable to maintain the stock of Pagrosomus major, and that both the stock and the catch will decrease rapidly till about one fourth of their present amount.抄録全体を表示PDF形式でダウンロード (265K) -
宇田 道隆1941 年 9 巻 6 号 p. 231-236
発行日: 1941/03/25
公開日: 2008/02/29
ジャーナル フリーThe Body-temperature of “Katuo” Θ, measured immediately after angled up on board of fishing vessels shows a linear relation to the water temperature (θ) at the fishing locality, as indicated im Fig. 1, and Θ is always 1°-3°C higher than θ, while the difference (Θ-θ) increases with θ (Fig. 2-4). The elements regarding to the features of fish-body for “Katuo” and “Sanma, ” such as the body-weight (W), the total length (L), body-length (l), height (h), circumference (8), thickness (d), and density (p) were measured and the factor k=Wx108/l2, the ellipticity of the cross section (c), the ratios, α=h/l, β=d/l, 8/l, 8/h and the products, αβ, hd, etc. were computed. Then, the mutual relations among the factors were discussed (Fig. 5-11), with the empirical equations, which are almost represented in linear forms approximately. As a result of it, the relation k ∞ αβ was established. Also we find that the measurement of 8 is useful for the rapid inference of k or αβ.抄録全体を表示PDF形式でダウンロード (346K) -
第I報スサビノリPorphyra yezoensisの研究木下 虎一郎, 澁谷 三五郎1941 年 9 巻 6 号 p. 237-245
発行日: 1941/03/25
公開日: 2008/02/29
ジャーナル フリーThe yield of Porphyra of Hokkaido amounts to 140, 000-150, 000 Yen a year. Although 11 species of this genus have been reported from this district, their life-history has never been studied. Therefore we began it with the study of autumn germs of P. yezoensis, the commonest species of the main island of Hokkaidô, in Usu Bay, Iburi Prov., and obtained the following results.
1) Before September 20th, when setting of propagation provision of Porphyra takes place in Usu Bay, many plantlets which are about 11mm in length, and show the characteristics of “Natu-nori” were observed. From their characteristics they can be identified as P. yezoensis UEDA.
2) When the water temperature is 20°-17°C they discharge monospores.
The growth of the plantlets does not cease with the formation of the monospores, but they continue to grow, discharging monospores continuously.
3) The monospores are 10-13 μ long, germinate soon after they have been liberated. Up to 5-7 cell stage, they divide only by the transverse walls, forming a thread-like body composed of one row of cells. Thereafter they grow up, tracing the developing process of the so-called “Maruba” type of Dr. KUNIEDA, to an oval or almost round fronds.
4) The optimum temperature for germination of the monospores is 12°-17°C., and 14°-15°C shows the best effect. From this fact the water-temperature in Usu Bay, after the middle September, seems to be in optimum condition for development of the monospores.
5) Two types of the autumn germ, viz. P. yezoensis typc and P. pseudolinearis type, were observed on the collectors of the propagation ground in Usu Bay. The former (about 10mm in length) also discharges monospores in abundance which trace the process of development just like that of “Maruba” type. The latter, however, forms no monospore. Any specimens of this type could not be found before Sept. 20th.
6) From the results mentioned above, it seems to be. very probable the autumn germs of P. yezoensis are generated hom the monospores, and the young Porphyras thus produced dis-charge monospores again. In such a way the number of germs on the autumn collectors in-crease in geometrical proportion.抄録全体を表示PDF形式でダウンロード (2652K) -
尼崎 保1941 年 9 巻 6 号 p. 246-248
発行日: 1941/03/25
公開日: 2008/02/29
ジャーナル フリーThis experiment was designed to see salt and water contents of salted salmon by measuring the freezing point. The author obtained the data shown in Table I. Relation between the freezing point and salt content in the moisture of a sample is shown in Fig. 1. In the case of light salting, the depression of the freezing point of the salted salmon is the sum of the depression of the freezing point of the raw material plus that of the pure salt solution which-is in the same concentration as in the sample.
In Fig. 2, the relation between the moisture and salt contents is shown, and from the figure, the following formula is determined in the case of the dry salting;
m=0.74-α•8/m
where m=moisture in the salted salmon, 8=salt content, α=1.
Fig. 3 shows the relation between the freezing point and the moisture calculated from Fig. 1, Fig. 2 and this formula. Points in the figure, are determined by the experiment. Thus, we can find out the salt and water contents by measuring the freezing point, as the curves coincide with the observed points.抄録全体を表示PDF形式でダウンロード (167K) -
金子 伊喜雄, 奥山 寛治1941 年 9 巻 6 号 p. 249-252
発行日: 1941/03/25
公開日: 2008/02/29
ジャーナル フリーWith the view of determining the allowable tightness in seaming the crab and salmon cans, the elastic deflection of the end plates and the internal pressure of 1 lb flat salmon cans and 1/2 lb flat crab cans were observed during retorting. The cans swell the most, after the finish of steaming, when the excess of steam is gradually piped out from the retort. At such stage, the internal excess pressure of the cans reaches 12 to 13 pounds per square inch, with 1/2lb flat crab cans, and 15 to 16 pounds per square inch, with 1lb flat salmon cans (red salmon), both in the ordinary processing now adopted in the canneriesin Kamchatka.抄録全体を表示PDF形式でダウンロード (276K) -
金子 伊喜雄1941 年 9 巻 6 号 p. 253-255
発行日: 1941/03/25
公開日: 2008/02/29
ジャーナル フリーThe time, f, required for the difference in temperature between the centre of canned foods and medium during sterilization to diminish to a tenth of its value is not directly proportional to the ratio of the volume to the surface area of the cans, as so was recently pointed out by O. T. SCHULTZ and F. C. W. OLSON, but is practically proportional to the square of the same ratio.抄録全体を表示PDF形式でダウンロード (131K) -
金子 伊喜雄, 池永 次郎1941 年 9 巻 6 号 p. 256-258
発行日: 1941/03/25
公開日: 2008/02/29
ジャーナル フリーTemperature of the pieces of freezing fish and meat was measured by a thermo-couple and was self-registered on the moving photographic plates. Singular points could be detected on the registered freezing curves. With meat, such a singular point can be identified with the eutectic point, as reported by R. HEISS. It lowers, if the meat is stored longer. With several kinds of commercial fish, two of such singular points could be seen on each curve. one at about -55°C, while the other at about -95°C, both varying from piece to piece parallelly as each other.抄録全体を表示PDF形式でダウンロード (294K) -
安藤 貞, 山田 金次郎1941 年 9 巻 6 号 p. 259-262
発行日: 1941/03/25
公開日: 2008/02/29
ジャーナル フリーEmploying sardine oils, the authors examined how the distillates of wood tar prevent the absorption of oxygen and the formation of aldebyde in the oil, whether the aldehyde formed is vAratile or not, and how sardine oil is bleached in the sun.抄録全体を表示PDF形式でダウンロード (188K)
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