Bulletin of the Agricultural Chemical Society of Japan
Online ISSN : 1881-1272
Print ISSN : 0375-8397
ISSN-L : 0375-8397
Volume 23, Issue 2
Displaying 1-16 of 16 articles from this issue
  • Studies concerning Gamma-ray Resistivity of Escherichia coli (III)
    Wataru WATANABE
    1959 Volume 23 Issue 2 Pages 73-77
    Published: 1959
    Released on J-STAGE: November 27, 2008
    JOURNAL FREE ACCESS
    (1) When samples containing E. coli were irradiated with gamma-ray in various types of media, survivals obtained from each sample were different from one another. Survivals obtained from a broth agar medium were highest, those from a synthetic medium covered with a broth agar prior to incubation followed, while those from the synthetic medium were least. And, survivals of a pure agar medium which was covered with a nutrient medium after irradiation were lower than those from the above-mentioned media. Among two nutrient media, survivals of a pure agar medium covered with a broth agar were higher than those covered with a synthetic medium.
    (2) Gamma-ray irradiated cells of E. coli markedly decreased the ability to exhibit them-selves in the number of colonies in the syn-thetic medium as compared with broth agar medium.
    (3) When E. coli was preserved at room temperature in a broth agar medium or a synthetic, non-nutrient, medium prior to gamma-ray irradiation, in both cases it was observed the longer the preservation period, the more cells of the strain survive. However, the reasons for each case are not identical. It is therefore necessary to apply gamma-ray irradiation upon the experimental sample im-mediately after solidification of the used medium.
    (4) In case of using gamma-ray at dose-rates ranging between 4000 and 14000 rep/h, survival-ratios obtained from irradiated samples at an irradiated dose of 15000 rep resulted to have the same value of 30%.
    (5) Also, in case of applying a gamma-ray dose-rate exceeding 4, 000 rep/h, there was no time-factor within a certain time-range of 1 and 4 hours.
    Download PDF (362K)
  • Part I. Influencies of Fat-deficiency on Body Fat
    Kazuo MORI, Yukihiko NAKAMURA
    1959 Volume 23 Issue 2 Pages 78-82
    Published: 1959
    Released on J-STAGE: November 27, 2008
    JOURNAL FREE ACCESS
    The growth of weanling rats was inhibited by administration of a fat-deficient diet and normal growth of liver was also inhibited by fat-deficiency.
    The iodine value of body fat in the deficient group was considerably smaller than that of the control group, and the content of unsaturated fatty acids, especially that of linoleic acid, was found to be low.
    The content of linoleate in body fat increased after the administration of linoleate but in-crease was not observed in case of arachidonate. Linolenate had the same affects as linoleate only when a large quantity was administered.
    Download PDF (321K)
  • Hirohisa OMURA, Heihachiro TAKAHASHI
    1959 Volume 23 Issue 2 Pages 83-88
    Published: 1959
    Released on J-STAGE: November 27, 2008
    JOURNAL FREE ACCESS
    A preparation of nitrate reductase was readily obtained from cattle liver homogenate by repeated fractionation with ammonium sulfate followed by treatment with Ca phosphate gel. The activity of the reductase was exhibited by conjunction with acetaldehyde, which could be replaced by mitochondria. Some properties of the enzyme preparation are described here: opt. pH 5.8, opt. temp. 55°C, absorptions at 262mμ and 405mμ, sensitivity against metal and SH reagents and the participation of ferrous salt in activity. Discussions are presented on the hydrogen donating system, especially on the difference of the principle of enzymatic nitrate reduction from aldehyde and xanthine oxidases.
    Download PDF (413K)
  • Pat VII. Studies on the Migration Distance of Dyes (2)
    Kiyoshi SAKAMOTO, Kinuko SAITO, Ayako NAGATA
    1959 Volume 23 Issue 2 Pages 89-94
    Published: 1959
    Released on J-STAGE: November 27, 2008
    JOURNAL FREE ACCESS
    Migration distance of 31 kinds of dyes in the horizontal type apparatus permitting evaporation with acetic acid solutions of 30% and 4% were measured. At the same time, adsorption analysis with the above acet_??_e acid solutions, disclosed the existance of a close relation between the extent of influence of osmotic flow into filterpaper due to the evapo-ration from the paper surface and the displace-ment ratio (R values) in adsorption analysis with the same filterpaper. In consideration with these facts migration directions of dyes were examined in the above solution.
    Download PDF (341K)
  • Part VIII. On the MG Values of Dyes
    Kiyoshi SAKAMOTO, Kinuko SAITO, Ayako NAGATA
    1959 Volume 23 Issue 2 Pages 95-99
    Published: 1959
    Released on J-STAGE: November 27, 2008
    JOURNAL FREE ACCESS
    MG values of dyes classified in groups by means of adsorption analysis with acetic acid solutions of 30% and 4% could be obtained in a horizontal type apparatus permitting evapo-ration. After conducting analysis of MG values under the new definition, and by experimental measurement, they were found to be constant values not affected by conditions of electrophoresis.
    Download PDF (281K)
  • Part V. The Effects of Aspergillus sojae, Pediococcus soyae, Bacillus subtilis and Saccharomyces rouxii in Purely Cultured Soy Sauce Brewing
    Kenji SAKAGUCHI
    1959 Volume 23 Issue 2 Pages 100-106
    Published: 1959
    Released on J-STAGE: November 27, 2008
    JOURNAL FREE ACCESS
    The soy koji mold Aspergillus sojae is purely cultured on the materials of soy koji, and soaked in the sterile concentrated sodium chloride solution (26%). To it, Ped. soyae and Sacch. rouxii are aseptically inoculated and their roles playing in soy sauce brewing are examined. Bacillus subtilis is added in the form of wheat bran culture into the purely cultured soy mash and its influencies are observed.
    The appropriate addition of the bran culture of Bac. subtilis favors for the development of necessary aroma, and eliminates the polypeptide-like turbidity in soy sauce. The growth of Ped. soyae in soy mash stimulates the formation of organic acids, and makes the mash acidic which is necessary for the sound fermentation, removes undesirable flavors, and adds the indis-pensable good flavors for soy sauce. But the rapid lowering of pH results in the depression of Aspergillus Alkaline Proteinase activities1, 2, 3), followed by its inactivation, thus the percentage of solubilization of the protein material decreases. The colour of soy sauce also becomes lighter. Sacch. rouxii produces ethanol, and cooperating with Ped. soyae, plays an important part for developing the soy sauce flavor. Asp. sojae is the most important microorganism for soy sauce brewing. Almost all the essential enzymes for soy sauce brewing originates in Asp. sojae, as a result, fundamental chemical components, aroma and flavor are developed by enzymes from this mold. The soy sauce brewed by Asp. sojae alone, however, is not equal to the one which is made with mixed organisms, but it is only the mother body of soy sauce. The solubilization ratio of the protein material has also reached to the maximum without the aid of other micro-organisms. However, the production of organic acids and ethanol is insufficient, polypeptide-like turbidity in soy sauce has remained, and aroma and flavor are not as well as the normally brewed soy sauce.
    Download PDF (516K)
  • Yataro OBATA, Mitsuo KOSHIKA
    1959 Volume 23 Issue 2 Pages 107-109
    Published: 1959
    Released on J-STAGE: November 27, 2008
    JOURNAL FREE ACCESS
    In order to examine whether the peptide bonds of proteins are hydrolyzed with the ultra-violet light irradiation or not, egg white lysozyme, α-casein and β-lactoglobulin solutions were irradiated and the chemical analysis of the amino groups, total acidic and basic groups of each protein was carried out. As the result no significant change in the amount of these groups occurred before and after the irradiation. It is concluded that the peptide bonds of protein are not hydrolyzed by the irradiation and decomposition of tryptophan as reported in the previous paper1) might occur without peptide linkage cleavage.
    Download PDF (183K)
  • Part IV. Mold Protease Production by Replacement Culture and Inactive Form Protease in Cell Free Extract
    Kisiro YAMAMOTO
    1959 Volume 23 Issue 2 Pages 110-115
    Published: 1959
    Released on J-STAGE: November 27, 2008
    JOURNAL FREE ACCESS
    The effects of growth temperature on protease producing abilities of washed mycelial cells of Aspergillus soyae KS were investigated. The maximum ability of the cells grown at 35°C was almost the same as that of the cells grown at 20°C. Cells of 35°C culture rapidly lost their protease producing abilities after it reached its maximum, whilst cells of 20°C culture main-tained their abilities for a comparatively long time until a later cultural time.
    Effects of temperature on protease production of washed cells were the same as those obtained with growing cells. It was recognized that the protease activity of cell free extracts of mycelia increased during incubation. Thus it was supposed that there would be a zymogen precursor in 11 4 the process of protease formation by this mold.
    Download PDF (407K)
  • Sadao SAKAMURA, Yataro OBATA
    1959 Volume 23 Issue 2 Pages 116-120
    Published: 1959
    Released on J-STAGE: November 27, 2008
    JOURNAL FREE ACCESS
    Investigations were undertaken on α-, β-casein, β-lactoglobulin and β-lactalbumin isolated from fresh milk to ascertain the development of color and ammonia liberation when exposed to ultraviolet light.
    Experimental data showed that α-, β-casein equally contributed to cause considerable brown discoloration, followed by α-lactalbumin, while β-lactoglobulin remained almost colorless. Furthermore, additional evidence in a model system suggested that the participation of tryptophan is very important in such a discoloration.
    On the other hand, some discussion is offered together with the suggestion that the liberation of ammonia might initiate from histidine residue without hydrolysis of linkage of peptide in protein.
    Download PDF (320K)
  • Yataro OBATA, Junya MIZUTANI
    1959 Volume 23 Issue 2 Pages 121-125
    Published: 1959
    Released on J-STAGE: November 27, 2008
    JOURNAL FREE ACCESS
    L-Isoleucyl-L-valine anhydride was synthesized from L-isoleucine and L-valine. The com-parison between the diketopiperazine derivative which had been isolated from soy-bean meal hydrolysates and the authentic sample of L-isoleucyl-L-valine anhydride showed that the both compounds were identical.
    Download PDF (788K)
  • Derivatives of Pyoluteorin
    Rokuro TAKEDA
    1959 Volume 23 Issue 2 Pages 126-130
    Published: 1959
    Released on J-STAGE: November 27, 2008
    JOURNAL FREE ACCESS
    Esters and methyl derivatives of a new pigment pyoluteorin, produced by a strain of Pseudo-monas aeruginosa have been synthesized, and catalytic hydrogenation of the derivatives was carried out to give the corresponding dechloro compounds. It has become clear that pyoluteorin is composed of an unsaturated nucleus and has two phenolic hydroxyls, one amino and the other a cross-conjugated carbonyl group.
    Download PDF (370K)
  • Part IV Action of Macerating Enzyme on Pectic Substances
    Akira KAJI
    1959 Volume 23 Issue 2 Pages 131-136
    Published: 1959
    Released on J-STAGE: November 27, 2008
    JOURNAL FREE ACCESS
    1) Macerating enzyme (ME) was separated as a single protein from cultural broth of Cl. felsineum var. sikokianum by column-chromato-graphy using Duolite CS-101.
    2) ME was obtained as a single enzyme, and it was able to macerate the barks of Ganpi and Mitsumata, tubers of potato and sweet potato, roots of radish and carrot, and segments of orange.
    3) It was found that ME attacked the middle lamella pectin of the plant materials, and maceration action was resulted by hydro-lysis of the pectin.
    4) ME could also hydrolyze pectin which was extracted from various plant materials with ammonium oxalate solution.
    5) ME hydrolyzed Mitsumata pectin more rapidly than pectic acid.
    Download PDF (1302K)
  • Takezi HASEGAWA, Takeshi TAKAHASHI
    1959 Volume 23 Issue 2 Pages 137-138
    Published: 1959
    Released on J-STAGE: November 27, 2008
    JOURNAL FREE ACCESS
    Download PDF (129K)
  • Susumu HIZUKURI
    1959 Volume 23 Issue 2 Pages 138-140
    Published: 1959
    Released on J-STAGE: November 27, 2008
    JOURNAL FREE ACCESS
    Download PDF (594K)
  • Further Investigation on the Constitution of Occidentalol
    Yoshiyuki HIROSE, Tomoichiro NAKATSUKA
    1959 Volume 23 Issue 2 Pages 140-141
    Published: 1959
    Released on J-STAGE: November 27, 2008
    JOURNAL FREE ACCESS
    Download PDF (98K)
  • IX. Synthese des Roteols und Hydroxyroteols
    Masateru MIYANO, Masanao MATSUI
    1959 Volume 23 Issue 2 Pages 141-142
    Published: 1959
    Released on J-STAGE: November 27, 2008
    JOURNAL FREE ACCESS
    Download PDF (77K)
feedback
Top