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長崎產鰮の硏究 (第五報) : 大村湾内に產する鰮に就て (其の二)

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Title: 長崎產鰮の硏究 (第五報) : 大村湾内に產する鰮に就て (其の二)
Other Titles: Studies on Sardine of Nagasaki V.On the Sardine in Oomura Bay (part 2) / 長崎産鰮の研究-5 : 大村湾内に産する鰮に就て (其の2)
Authors: 八坂, 茂 / 宮原, 昭二郎 / 武藤, 功
Authors (alternative): Yasaka, Shigeru / Miyahara, Shojiro / Muto, Isao
Issue Date: 28-Feb-1954
Publisher: 長崎大学水産学部
Citation: 長崎大学水産学部研究報告, v.2, pp.43-50; 1954
Abstract: On the average, sardines (Sardinia melanosticta) in Oomura-bay are corpulent in comparison with sardines in the open sea, and their fishing season extend from July to November. We must, however, find not seldom that their season begins about one month earlier or comes to a termination the same month later. Abody length of a sardine in Oomura-bay is on the whole from nine to fifteen or sixteen centimetres long, and we are able to conclude that a size of sixteen cetimetres may be a margin. Sometimes a larger sized sardine is caught in Oomura-bay, but this is due to the fact that the entrance of the Oomura-bay is open to the outer sea and a sardine in an open sea can freely penetrate from there. The maximum corpulency of a sardine in. Oomura-bay is about 14.81 and it will be registered in October, before and after October its numerical value goes gradually on decreasing. At the end of the year the same numerical values of corpulency are shown in the both cases of sardines in Oomura-bay and open sea. Then the fishing season of a sardine in Oomura-bay comes to an end. This corpulence of a sardine in Oomura-bay is meeting with the maker's favour as the material of canned provisions. The main cause of larger corpulency is distinguished by the fat content that can be recognized as the result of chemical analysis compared with a sardine in the open sea.
URI: http://hdl.handle.net/10069/32058
ISSN: 05471427
Type: Departmental Bulletin Paper
Text Version: publisher
Appears in Collections:第2号

Citable URI : http://hdl.handle.net/10069/32058

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