Colourdetermination of Shoyu by Stufouphotometer
1951 Volume 46 Issue 6 Pages 223-218
Details
1951 Volume 46 Issue 6 Pages 223-218
1. Colour and its tint-compents are found to be fairly determined, qualitatively and quantitatively by Stufenphotometer with colourfilter S61, S57, S, 50, and S47 Shoyu is diluted to 20 or 40-fold with water.
2. Of the fine articles, selected by Nippon Shoyu Association, 1950, 7 articles are determined in each 20 and 40-fold dilution, and their average values are found as followsAverage Colour value of Shoyu by Stufenphotometer (Cuvett, 100001 mm)
3. The Colour-character of Shoyu brewed by original method and new method respectively and that of amino acid sauce are also determined.
4. The Colour-character of caramels (sugar-colour and synthetic caramels) are also determined.
