ログイン
言語:

WEKO3

  • トップ
  • ランキング
To
lat lon distance
To

Field does not validate



インデックスリンク

インデックスツリー

メールアドレスを入力してください。

WEKO

One fine body…

WEKO

One fine body…

アイテム

{"_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": ["2643"]}, "author_link": ["104208", "104209", "104210", "104211"], "item_1615768549627": {"attribute_name": "出版タイプ", "attribute_value_mlt": [{"subitem_version_resource": "http://purl.org/coar/version/c_970fb48d4fbd8a85", "subitem_version_type": "VoR"}]}, "item_9_biblio_info_6": {"attribute_name": "書誌情報", "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", "bibliographic_titleLang": "en"}]}]}, "item_9_description_4": {"attribute_name": "抄録", "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). André 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登録", "attribute_value_mlt": [{"subitem_identifier_reg_text": "10.18999/memfenu.5.1.104", "subitem_identifier_reg_type": "JaLC"}]}, "item_9_publisher_32": {"attribute_name": "出版者", "attribute_value_mlt": [{"subitem_publisher": "Faculty of Engineering, Nagoya University", "subitem_publisher_language": "en"}]}, "item_9_select_15": {"attribute_name": "著者版フラグ", "attribute_value_mlt": [{"subitem_select_item": "publisher"}]}, "item_9_source_id_7": {"attribute_name": "ISSN(print)", "attribute_value_mlt": [{"subitem_source_identifier": "0027-7657", "subitem_source_identifier_type": "PISSN"}]}, "item_access_right": {"attribute_name": "アクセス権", "attribute_value_mlt": [{"subitem_access_right": "open access", "subitem_access_right_uri": "http://purl.org/coar/access_right/c_abf2"}]}, "item_creator": {"attribute_name": "著者", "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": "ファイル情報", "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_note", "mimetype": "application/pdf", "size": 938000.0, "url": {"label": "5-1-14.pdf", "objectType": "fulltext", "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": "言語", "attribute_value_mlt": [{"subitem_language": "eng"}]}, "item_resource_type": {"attribute_name": "資源タイプ", "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": "タイトル", "attribute_value_mlt": [{"subitem_title": "Cuttle-fish oil and mackerel oil", "subitem_title_language": "en"}]}, "item_type_id": "9", "owner": "1", "path": ["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}
  1. B200 工学部/工学研究科
  2. B200b 紀要
  3. Memoirs of the Faculty of Engineering, Nagoya University
  4. 5(1)

Cuttle-fish oil and mackerel oil

https://doi.org/10.18999/memfenu.5.1.104
https://doi.org/10.18999/memfenu.5.1.104
c48d52ce-4db9-4c72-ace7-6f1df7209c39
名前 / ファイル ライセンス アクション
5-1-14.pdf 5-1-14.pdf (938.0 kB)
Item type 紀要論文 / Departmental Bulletin Paper(1)
公開日 2021-02-19
タイトル
タイトル Cuttle-fish oil and mackerel oil
言語 en
著者 Toyama, Yoshiyuki

× Toyama, Yoshiyuki

WEKO 104208

en Toyama, Yoshiyuki

Search repository
Yamada, Minoru

× Yamada, Minoru

WEKO 104209

en Yamada, Minoru

Search repository
Takai, Hideko

× Takai, Hideko

WEKO 104210

en Takai, Hideko

Search repository
Mizuta, Masateru

× Mizuta, Masateru

WEKO 104211

en Mizuta, Masateru

Search repository
アクセス権
アクセス権 open access
アクセス権URI http://purl.org/coar/access_right/c_abf2
抄録
内容記述 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). André 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.
言語 en
内容記述タイプ Abstract
出版者
言語 en
出版者 Faculty of Engineering, Nagoya University
言語
言語 eng
資源タイプ
資源 http://purl.org/coar/resource_type/c_6501
タイプ departmental bulletin paper
出版タイプ
出版タイプ VoR
出版タイプResource http://purl.org/coar/version/c_970fb48d4fbd8a85
ID登録
ID登録 10.18999/memfenu.5.1.104
ID登録タイプ JaLC
ISSN(print)
収録物識別子タイプ PISSN
収録物識別子 0027-7657
書誌情報 en : Memoirs of the Faculty of Engineering, Nagoya University

巻 5, 号 1, p. 104-109, 発行日 1953-09-15
著者版フラグ
値 publisher
戻る
0
views
See details
Views

Versions

Ver.1 2021-03-01 08:19:53.224974
Show All versions

Share

Mendeley Twitter Facebook Print Addthis

Cite as

エクスポート

OAI-PMH
  • OAI-PMH JPCOAR
  • OAI-PMH DublinCore
  • OAI-PMH DDI
Other Formats
  • JSON
  • BIBTEX

Confirm


Powered by WEKO3


Powered by WEKO3