2026-03-07T18:30:59Z https://fra.repo.nii.ac.jp/oai

oai:fra.repo.nii.ac.jp:02008916 2025-12-12T06:44:41Z 12:14:1716955633551

アコヤガイとその生育環境の生化学的研究　1. 肉質，プランクトン，底質化学成分の季節的変化について Biochemical studies on the pearl oyster (Pinctada martensii) and its growing environments, I. The seasonal changes in the chemical components of the pearl oyster, plankton and marine mud Suzuki, Kazuyoshi 鈴木, 一善 スズキ, カズヨシ Suzuki 鈴木 スズキ Kazuyoshi 一善 カズヨシ metadata only access With a hope to learn the relationship occurring between the growth of the pearl oyster and its environmental factors, the author investigated first the seasonal variations of the chemical components in meat, plankton, and marine mud. The results obtained are as follows : 1) The content of carbohydrate in the meat showed its maximum in winter and minimum in summer, while protein indicated the maximum content in summer. 2) here was found maximum content in spring and autumn, and minimum in summer and winter, so far as carbohydrate, crude fat, crude protein, and ashes of the plankton are concerned. 3) The chemical components of the marine mud were rather in variable through the year. 4) There was found a seasonal relationship between the contents of carbohydrate, crude-fat, and crude protein in meat, and those of plankton. 国立真珠研究所 National Pearl Research Laboratory 1957-03-05 jpn departmental bulletin paper https://fra.repo.nii.ac.jp/records/2008916 pearl_k_57 https://jp-pearl.com/wp-content/uploads/2018/04/houkoku002.pdf#001 日本真珠振興会Archive AN00091717 国立真珠研究所報告 Bulletin of the National Pearl Research Laboratory 2 6 57 62