寒天ジェリーの強度について(其の三)

抄録

Recently in the process of the agar manufacture, sometimes it is necessary to wash the agar gel. The three ways of processing agar gel got from the same boiling have been here discussed.
The processes are as follows:
(1) The agar gel is frozen, thawed with water, centrifuged, air-dried with fan, and thus is made to the agar.
(2) The agar gel is frozen, thawed naturally (not with water), air-dried with fan, and thus is made to the agar.
(3) The agar gel is washed with water, centrifuged, frozen, thawed with water, centrifuged again, air-dried with fan, and thus is made to the agar.
The experiments have been repeated three times, I, II and III, and their results are summarized in the Tables 1 and 2.
In the Table 3, the data of the strength of jelly of the agar gel (2%) made from the agars I, II and III, respectively, are shown. (cf. Bull, of the Japanese Society of Scientic Fisheries. Vol. 13, No. 6, p 245, 1948)
As the relation between the concentration and the strength of agar gel was estimated in the previous report (cf. Bull. of the Jap. Soc. of Sci. Fish. Vol. 15, No. 8, p 398, 1949), in the Table 4, the essential agar yields (A×B) of the two processes 1 and 3 were compared.
(A) is the agar gel concentration expressed as agar B in Table I of the previous report No. II, according to the strength of jelly of 2% agar gel (1) and (3).
Apparently (1) and (3) have the remarkable differences in the strength of jelly, T/θ, Tc, and apparent yield (B), but there are little differences in the product (A×B).
These results mean that their essential agar yields are not different even though the apparent yields got by the two processes are not same.