{"created":"2023-07-25T08:08:37.267905+00:00","id":8055,"links":{},"metadata":{"_buckets":{"deposit":"be59ae35-771e-46b3-aa8a-ddfbb5e2a69d"},"_deposit":{"created_by":3,"id":"8055","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"8055"},"status":"published"},"_oai":{"id":"oai:ir.kagoshima-u.ac.jp:00008055","sets":["228:262:4847"]},"author_link":["104010","104011","104012"],"item_7_alternative_title_18":{"attribute_name":"別言語のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Studies on the Tannage of Fish skin"}]},"item_7_alternative_title_19":{"attribute_name":"タイトルよみ","attribute_value_mlt":[{"subitem_alternative_title":"ギョヒ ジュウセイ ニ カンスル キソテキ ケンキュウ"}]},"item_7_biblio_info_5":{"attribute_name":"収録雑誌名","attribute_value_mlt":[{"bibliographicPageEnd":"89","bibliographicPageStart":"70","bibliographicVolumeNumber":"10","bibliographic_titles":[{"bibliographic_title":"鹿児島大学水産学部紀要=Memoirs of Faculty of Fisheries Kagoshima University"}]}]},"item_7_date_6":{"attribute_name":"作成日","attribute_value_mlt":[{"subitem_date_issued_datetime":"1961-12-25"}]},"item_7_description_4":{"attribute_name":"要約(Abstract)","attribute_value_mlt":[{"subitem_description":"What the present paper deals with, of chiefly the researching-results concerning the properties of shark-skin put under the tanning process.","subitem_description_type":"Other"},{"subitem_description":"I. Effect of liming on the fish-skin.\nThe amount of the nitrogenous compounds dissolved out into the lime-water from the shark-skin in the liming, increased in parallel with the time of liming, with no relation with the volume of lime-water. The amount of ammonia-N and amide-N dissolved out from the shark-skin was about two times as much as that from the cattle hide. The contents of amide-N and diamino-N in the limed shark-skin were less than those of raw skin, while the contents of mono amino-N\nshowed increasing tendency.","subitem_description_type":"Other"},{"subitem_description":"The detection of almost every kind of amino acid was possible in the lime-water used for liming. In general, the amino acids in the shark-skin dissolved out faster than those in the cattle-hide. Glycine, aspartic acid and alanine were apt to become free from the skin.\nThe release existence of proline and hydroxyproline suggesting the decomposition of collagen was obserbed revealed in case of the shark-skin on the 7th and 10th day in the liming, while in case of the cattle-hide it was marked on the 17th day weakly. The contents of hydroxyproline and arginine in the shark-skin decreased and those in the lime-water increased gradually, after the 7th day. Accordingly, it was clarified that the liming of shark-skin should be kept in the peried from 7 to 10 days at about 23°C.\nBefore the occurrence of rapid decrease in the contents of hydroxyproline in the limed skin collagen, no change the hydrothermal shrinking temperature (Ts) could be observed.\nTs. of limed skin and that of delimed skin were observed to be not so high as that of raw skin, but Ts. of leather was always considerably higher than that of raw skin. From the above mentioned resalts it was presumed that the liming process should haveconsiderable effects on the skin, namely, the removal of unavilable protein; the swell and exposure of collagen; the increase of reactivity of skin to tan agent and the elevation of Ts. of leather.\nIn addition, it was confirmed that the day sneeded for the liming of shark-skin were far shorter than those for cattle hide.","subitem_description_type":"Other"},{"subitem_description":"II. Changes of lipid in fish-skin.\nThe changes in the contents of lipid in the skin under the tanning process, especially the pickling process, were studied, mainly, with blue-fin-tuna-skin having much lipid.\nLipid contents in the skin under the liming process decreased in parallel with the time of liming. Only about 15% of lipid in tuna-skin was removed by liming, though, about another 40% of lipid was exuded by beaming, additionally. Moreover, a part of residual lipid was to be eliminated by the dehydro-shrinking in the pickling process. The contents of the phospholipid in the skin decreased during the pickling.\nClear Schiff's reaction was seen in the waste-liquor of pickling. The more decreased were the lipid contents in the pickled skin, the higher the contents of volatile compounds in the skin. The acidic tanning effect of pickling may be attributed to the tanning activity of these carbonyl-compounds,\nChrome tanning, accompanied by pickling, was assumed to be an excllent method for the tanning of fish-skin containing much lipid.","subitem_description_type":"Other"},{"subitem_description":"III. Condition of chrome tanning.\nIt was ascertained that the skin was almost nearly stable in the process of deliming and peckling. The pH value and the percentage of sodium-thiosulfate to chrome-alum in the best chrome-tanning-liquor were about 3.0 and 60% respectively.\nThere was no proportional relationship between the amount of chrome combined with the leather and Ts. of the leather. The combined chrome and Ts. of the leather prepared by the double tanning with K-alum, was (found to be) far more increased than of the leather prepard through the sulfuric acid pickling, though inferior physical properties were ascertained in such leather.\nThe amount of chrome combined with the skin was in proportion to the concentration of chrome liquor, and that in diluted chrome-liquor was larger than in case of the undiluted one. When the combined chrome was over 2% per the leather weight, the tention of the leather decreased gradually.","subitem_description_type":"Other"},{"subitem_description":"IV. Reactivity of skin-protein to chrome ion in chrome tanning.\nIn order to make clear the relation of carboxyl group of skin-protein and its reactivity fowards chrome ion, the influence of esterification of limed skin upon the amount of the combined chrome, sulfuric acid and Ts. of the leather was investigated.\nEvery value of the leather subjected to esterification was considerably lower than that of the one subjected to no esterification, the value being almost constant from the first, having no relation with the liming period. The reactivity of carboxyl group of skin-protein towards chrome ion was clearly ascertained by these results. Furthermore, it was concluded that the liming treatment played a important role for the binding of skin with chrome.","subitem_description_type":"Other"}]},"item_7_full_name_2":{"attribute_name":"著者よみ","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"オチ, ミチトシ"}]}]},"item_7_full_name_3":{"attribute_name":"別言語の著者","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"OCHI, Michitoshi"}]}]},"item_7_publisher_23":{"attribute_name":"公開者・出版者","attribute_value_mlt":[{"subitem_publisher":"鹿児島大学"}]},"item_7_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0453087X","subitem_source_identifier_type":"ISSN"}]},"item_7_source_id_9":{"attribute_name":"NII書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00040498","subitem_source_identifier_type":"NCID"}]},"item_7_subject_15":{"attribute_name":"NDC","attribute_value_mlt":[{"subitem_subject":"668","subitem_subject_scheme":"NDC"}]},"item_7_text_24":{"attribute_name":"公開者よみ","attribute_value_mlt":[{"subitem_text_value":"カゴシマ ダイガク"}]},"item_7_text_25":{"attribute_name":"公開者別名","attribute_value_mlt":[{"subitem_text_value":"Kagoshima University"}]},"item_7_version_type_14":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"越智, 通秋"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-10-28"}],"displaytype":"detail","filename":"AN00040498_v10_p70-89.pdf","filesize":[{"value":"9.6 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"AN00040498_v10_p70-89.pdf","url":"https://ir.kagoshima-u.ac.jp/record/8055/files/AN00040498_v10_p70-89.pdf"},"version_id":"059ddb70-e523-4429-80a6-6167caffdf36"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"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":"魚皮鞣製に関する基礎的研究","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"魚皮鞣製に関する基礎的研究"}]},"item_type_id":"7","owner":"3","path":["40","4847"],"pubdate":{"attribute_name":"公開日","attribute_value":"2015-06-24"},"publish_date":"2015-06-24","publish_status":"0","recid":"8055","relation_version_is_last":true,"title":["魚皮鞣製に関する基礎的研究"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2024-01-30T05:44:31.486120+00:00"}