{"_buckets": {"deposit": "42c50f51-ed18-4e9b-8801-a99dc8367de3"}, "_deposit": {"id": "31596", "owners": [], "pid": {"revision_id": 0, "type": "depid", "value": "31596"}, "status": "published"}, "_oai": {"id": "oai:nagoya.repo.nii.ac.jp:00031596", "sets": []}, "author_link": ["104208", "104209", "104210", "104211"], "control_number": "31596", "item_9_biblio_info_6": {"attribute_name": "\u66f8\u8a8c\u60c5\u5831", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "1953-09-15", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "1", "bibliographicPageEnd": "109", "bibliographicPageStart": "104", "bibliographicVolumeNumber": "5", "bibliographic_titles": [{"bibliographic_title": "Memoirs of the Faculty of Engineering, Nagoya University"}]}]}, "item_9_description_4": {"attribute_name": "\u6284\u9332", "attribute_value_mlt": [{"subitem_description": "Cuttle-fish oil is obtained as a byproduct of the manufacture of dried cuttle-fish, for which the species Ommastrephes sloani pacificus Steenstrup is chiefly used. This oil is prepared from cuttle-fish viscera by rendering, but the resulting oil is derived mainly from livers. Production of this oil has so rapidly increased after the war with Hokkaido as the production center that this oil has recently replaced sardine and herring oils which were formerly the most important fish oils in Japan. Mackerel oil is prepared either from the offals or sometimes from the whole body of mackerel, Scomber japonicus Houttuyn. Production of this oil has also greatly increased after the war chiefly in Hokkaido. Cuttle-fish oil and mackerel oil were formerly studied by Tsujimoto and his co-workers, but literatures relating to the characteristics of these oils are very scanty up to the present. The cuttle-fish oil examined by Tsujimoto showed d4^15 0.9316, nD^20 1.4806, A.V. 3.9, S.V. 189.6 I.V. 177.0, Unsap. matter 1.14%, and polybromides of fatty acids 57.45% with Br content 70.91%. Unsaponifiable matter of another sample examined by the same author contained 48% of cholesterol together with cetyl, oleyl, batyl, chimyl, and selachyl alcohols. The oil reported by Tsujimoto and Kimura had d4^15 0.9300, nD^20 1.4833, A.V. 18.2, S.V. 176.9, I.V. (pyridine sulfate dibromide method) 179.5, Unsap. matter 4.20%, solid acids by lead salt alcohol method 22.6% with I.V. 14.1, and highly unsaturated acids by lithium salt acetone method 41.3% with I.V. 372.l. Saturated acids contained palmitic acid, and unsaponifiable matter contained 56% of cholesterol. The oil contained also vitamin A. Kitabayashi, Nakamura, and Shuto have recently reported 3 samples of cuttle-fish oil having d4^15 0.9365-0.9393, A.V. 10.0-15.8, S.V. 180.5-186.2, I.V. 175.0-182.6, and Unsap. matter 3.5-5.5%. One sample contained 25.4.% of solid acids with I.V. 8.8. Tsujimoto examined also an oil obtained from another kind of cuttle-fish, Watasenia scintillans (Berry). Andr\u00e9 and Canal reported the properties of European cuttle-fish oil. The mackerel oil reported by Tsujimoto showed d4^15 0.9301, nD^20 1.4811, A.V. 1.7, S.V. 191.6, I.V. 167.4, and brominated fatty acids insoluble in acetic acid 36.18% with Br content 69.38%. Spanish mackerel oils are reported to have S.V. 182.5-204.9 and I.V. 115.3-136.7. Characteristics of mackerel liver oils are recorded as Sp. Gr. 0.928-0.969, Refr. index 1.4810-1.4969, F.F.A. 24.3-36.8%, S.V. 166.8-177.6, I.V. 129.1-158.2, Upsap. matter 5.78-15.63%, vitamin A (U.S.P. units per g) 30,000-200,000, and vitamin D (I.U. per g) 1,400-5,400. The present paper records the more important properties of the cuttle-fish and mackerel oils which were produced in 1951 and examined by the authors.", "subitem_description_language": "en", "subitem_description_type": "Abstract"}]}, "item_9_identifier_registration": {"attribute_name": "ID\u767b\u9332", "attribute_value_mlt": [{"subitem_identifier_reg_text": "10.18999/memfenu.5.1.104", "subitem_identifier_reg_type": "JaLC"}]}, "item_9_publisher_32": {"attribute_name": "\u51fa\u7248\u8005", "attribute_value_mlt": [{"subitem_publisher": "Faculty of Engineering, Nagoya University"}]}, "item_9_select_15": {"attribute_name": "\u8457\u8005\u7248\u30d5\u30e9\u30b0", "attribute_value_mlt": [{"subitem_select_item": "publisher"}]}, "item_9_source_id_7": {"attribute_name": "ISSN\uff08print\uff09", "attribute_value_mlt": [{"subitem_source_identifier": "0027-7657", "subitem_source_identifier_type": "PISSN"}]}, "item_creator": {"attribute_name": "\u8457\u8005", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "Toyama, Yoshiyuki", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "104208", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "Yamada, Minoru", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "104209", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "Takai, Hideko", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "104210", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "Mizuta, Masateru", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "104211", "nameIdentifierScheme": "WEKO"}]}]}, "item_files": {"attribute_name": "\u30d5\u30a1\u30a4\u30eb\u60c5\u5831", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_date", "date": [{"dateType": "Available", "dateValue": "2021-02-19"}], "displaytype": "detail", "download_preview_message": "", "file_order": 0, "filename": "5-1-14.pdf", "filesize": [{"value": "938.0 kB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 938000.0, "url": {"label": "5-1-14.pdf", "url": "https://nagoya.repo.nii.ac.jp/record/31596/files/5-1-14.pdf"}, "version_id": "e50ff703-10d9-41d4-ba25-54bfdf6c005b"}]}, "item_language": {"attribute_name": "\u8a00\u8a9e", "attribute_value_mlt": [{"subitem_language": "eng"}]}, "item_resource_type": {"attribute_name": "\u8cc7\u6e90\u30bf\u30a4\u30d7", "attribute_value_mlt": [{"resourcetype": "departmental bulletin paper", "resourceuri": "http://purl.org/coar/resource_type/c_6501"}]}, "item_title": "Cuttle-fish oil and mackerel oil", "item_titles": {"attribute_name": "\u30bf\u30a4\u30c8\u30eb", "attribute_value_mlt": [{"subitem_title": "Cuttle-fish oil and mackerel oil", "subitem_title_language": "en"}]}, "item_type_id": "9", "owner": "1", "path": ["320/2524/2544/2643"], "permalink_uri": "https://doi.org/10.18999/memfenu.5.1.104", "pubdate": {"attribute_name": "PubDate", "attribute_value": "2021-02-19"}, "publish_date": "2021-02-19", "publish_status": "0", "recid": "31596", "relation": {}, "relation_version_is_last": true, "title": ["Cuttle-fish oil and mackerel oil"], "weko_shared_id": -1}