Chemical Study of Squalus sucklii (GIRARD). I

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概要

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• As shown in Table 1 and Figs. 1-3, the liver increases its weight, as a rule, with the body length of the fish, and its weight stands in linear relation to its fat content, but vitamin A content in its oil (obtained by ether extraction) has no direct connexion with its fat content. Tables 2-5 and Figs. 4 and 5 point to the conclusion that vitamin A deposited in the egg is consumed as it develops and it is finally stored in the liver of the fry. Table 6 tabulates cholesterin and phosphatide content of the egg.

• 社団法人 日本水産学会の論文

著者

• 大谷 武夫

  水産講習所

• 安藤 貞

  水産講習所

• 白鳥 弘恒

  水産講習所

関連論文

• 水産動物肝臓の生化學的研究 第1報水産動物肝臓中に於ける新生長促進物質I
• フィッシュミールに關する研究(第四報) : ホタールの魚油酸化防止力
• Effects of Degree and Duration of Heating on the Digestibility of Powdered Fish Meal
• Chemical Study of Squalus sucklii (GIRARD). I
• Effect of Fatihue on Post-mortem Change in Fish Muscle
• Some Properties of Whale Oil
• Studies on the Sardine Meal. II:The Change of Colour of Sardine Oil in Relation to the Adsorbents
• On the Fat-content of Sardinia melanosticta
• Distribution of Al and Fe in the Muscle of Some Marine Animals
• The Content of the Ascorbic acid in the Marine Animals and Produets

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