On the Streaming Birefringence Observed in the Meat Extracts of Sea Cucumber, <i>Stichopus japonicus</i> SELENKA-I
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- TANIKAWA Eiichi
- 北海道大学水産学部
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- AKIBA Minoru
- 北海道大学水産学部
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- YAMASHITA Jiro
- 北海道大学水産学部
Bibliographic Information
- Other Title
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- ナマコ肉抽出液の流動複屈折-I
- ナマコニク チュウシュツエキ ノ リュウドウフククッセツ 1 3
- The Streaming Birefringence Observed in the Solutions of Sea Cucumber Meat Extracted with Water and WEBER's Solution
- 水及びWEBER液で抽出したときの流動複屈折
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Abstract
When the ?? meat ?? of sea cucumber is extracted repeatedly with water, the solutions which show streaming birefringence are obtained after the 4th extraction.<br> This fact was also observed in squid meat. In the case of squid meat, the substance which is responsible for the streaming birefringence is considered to be myosins extracted from the meat.<br> However, the appearance of streaming birefingence in the aqueous extract of sea cucumber ?? meat ?? is considered to be due to the presence of some other substances.
Journal
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- NIPPON SUISAN GAKKAISHI
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NIPPON SUISAN GAKKAISHI 21 (3), 175-178, 1955
The Japanese Society of Fisheries Science
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Keywords
Details 詳細情報について
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- CRID
- 1390001206414510848
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- NII Article ID
- 130000915387
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- NII Book ID
- AN00193422
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- ISSN
- 1349998X
- 00215392
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- NDL BIB ID
- 10054210
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed