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Volume 23 (1952)
- Issue 4 Pages 135-
- Issue 3 Pages 85-
- Issue 2 Pages 37-
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Volume 23, Issue 3
Displaying 1-12 of 12 articles from this issue
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II Some observations of forestomach movement by means of X ray clairvoyance and indirect photographingYOSHITSUNE HIROSE, ISAO OTANI1952 Volume 23 Issue 3 Pages 85-90
Published: 1952
Released on J-STAGE: March 10, 2008
JOURNAL FREE ACCESSIn this paper the movements of the rumen and the reticulum and the destination of swallowed food in ruminants were investigated by X ray observations and indirect photographing with four we anling kids. Prior to the experiments, their rumen contents were washed out and they were crammed down with contrast-forming gruel made of starch and barium sulfate.
Fig. 1 shows a series of X ray photographs of the fore-stomach taken indirectly from the left side of the animal continuously at three seconds intervals. The intervals between two photos were as follows:
Photo No. 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15
Interval 3 3 3 3 9 24 3 3 6 9 3 3 3 6
(Sec, )
The following facts were observed:
(1) The reticulum contracts rapidly in two steps and casts out its content into the rumen. The contraction of the reticulum is so strong that it seems to disappear into the rumen at the maximum contraction stage. (Fig. 1. No. 6.)
(2) As soon as the reticulum relaxes, the rumen begins to contract slowly in a peristaltic manner. The order of the rumen movement is as follows: contraction of the dorsal pouch, expansion of the ventral caudal blind pouch-relaxation of the dorsal pouch, contraction of the ventral caudal blind pouch -recovery of the original form -pause. The authors call the above movement A type. (Fig. 1. No. 3-No. 6)
(3) After the long time pause, the reticulum begins to contract, and the A type movement of the rumen follows again. (Fig. 1, No. 7-No. 11) Then, without a pause and reticulum contraction, the secondary rumen movement occurs which is of quite different sort than the A type movement. (Fig. 1, No. 12-No. 15) The authors call it B type. It is significant that when the dorsal pouch contracts a fist-size knob appears on the upper wall of the ventral caudal blind pouch and runs along the curvature of the blind pouch toward the ventral forward pouch like a wave motion. This observation suggests that the contents of the caudal blind pouch may be ejected, by this movement.
(4) The X ray observation of the forestomach movement order agrees with the results of the kymographic studies as follows: reticulum movement -A B type movement of rumen -short time pause -reticulum movement -A type movement of rumen -long time pause.
(5) The solid food which has been eaten is swallowed into the forward part of the dorsal pouch through the esophageal groove, and enters into the reticulum when it relaxes, then it is cast out far back-ward into the rumen when the reticulum contracts.
(6) The fluid content of rumen may pass into the omasum and abomasum through the connecting opening without rumination.
(7) It was ascertained that when the weanlings sucked milk containing some barium sulfate from a nipple bottle, the swallowed milk passed directly into their omasums and abomasums. However, when they drank the same milk from a pail, the barium milk entered entirely into their rumens and reticulums (Fig. 3 shows the former case and Fig. 4 the latter case. The photographs were taken from the right side of the animals indirectly.)View full abstractDownload PDF (1469K) -
I The influence of acidulation and cooking temperature upon the water content in green cheeseTARO NAGASAWA, TAMOTSU TANAHASHI1952 Volume 23 Issue 3 Pages 91-94
Published: 1952
Released on J-STAGE: March 10, 2008
JOURNAL FREE ACCESSIn order to make a good quality Edam type cheese from half skim milk, it is important that the cheese made from it should have more water than whole milk cheese. Moreover, it is of more importance to determine the decisive range of water content by the flavour, texture, and maintenance quality.
Experiments were made first of all to determine the influence of acidulation and cooking temperature on the water content in green cheese, the acidulation of milk being standardized at about 0.203% to 0.248% as lactic acid, and the cooking temperature at adout 33°C. to 39°C.
The other important purpose of this experiment is to improve the usual making process so as to decrease the fat content in whey, because half skim milk is used instead of whole milk.
The principal results obtained are as follows:
1.)In case of half skim milk, the green cheese containing water about 52 percent is obtained, if the acidulation be standardized at 0.207% to 0.248% and the cooking maximum temperature at 33°C.
On the other hand, if the maximum temperature in cooking is raised to 36°C in the same range of acidulation, the water content decreases to 47-48%. When the temperature is 39°C or below, the water content decreases to around 46%.
2.) According to the usual method of manufacturing cheese from whole milk, the fat content in whey is considered high, being 0.39%, which, however, can be reduced to one-sixth of usual fat loss, that is down to 0.06%, if the improved method in handling half skim milk is to be applied.
The main points subject to improvement in the making process are: firstly to pasteurize half skim milk in such a way as to reduce possible fat loss; acidulation; cutting should be done at the almost hard stage; size of curd adout I/4″ cubic which is considerably large. Although in usual method it is considered necessary for the whole milk cheese to contain more than 2.5% fat, should the improved way be applied, the required fat in the milk can possibly be far less. That is, milk with 1.8%-1.9% fat will be sufficient.View full abstractDownload PDF (437K) -
II The influence of the water content in said cheese upon the decomposition of protein, texture, and preservationTARO NAGASAWA, TAMOTSU TANABASHI1952 Volume 23 Issue 3 Pages 95-98
Published: 1952
Released on J-STAGE: March 10, 2008
JOURNAL FREE ACCESSThis experiment was carried out with the purpose of determining what range of water content a good half skim Edam type cheese should have, compared with the real Edam cheese, if it is to be on the same level with the latter in its flavour, texture, and preservation.
For the above purpose, green cheeses (at one month of age) containing about 46 to 52% water content were made from half skim milk at five different times, and their flavor, texture, and maintenance quality were compared with those of real Edam cheese, periodically, namely one month, three months, and six months after manufacture.
The development and quality of flovour were determined not only by the usual judging method of taste, but also by the degree of protein decomposition. The outstanding results obtained were as follows:
1) Skim milk cheese, one month old, containing about 56% water, and half skim milk cheese, containing 52% water both had good flavour till the third month. From the third month, the content of water soluble nitrogen in them increased rapidly and ammonia also increased twice the content in whole milk cheese.
In addition, the odor of putrefaction was slightly detected and their maintenance quality was considered poor. The texture of half skim milk cheese was found to be soft.
2) On the contrary, the half skin milk cheeses, containing water about 46 to 48% and one month after manufacture, had a grater content of amino acid and the content of ammonia and water soluble nitrogen was nearly the same as that in whole milk cheese.
The changes in the flavour in half skim milk cheese, moreover, were not detected by the end of six months and the preserving qualities were definitely superior to the former two cases.
Though the flavour of whole milk cheese was slightly better than that of half skim milk cheese, the difference was extremely slight.
In spite of a high water content, the mechanica holes in half skim milk cheese were not remarkabele, compared with the texture of whole milk chees and their bodies were not soft. In a word, therefore, it is possible to make a good Edam type cheese which is by no means inferior to whole milk cheese in its flavour, texture and maintenance quality, from utilizing half skim milk, with 1.5% to 1.6% fat, if the range of water content in green cheese be standardized at about 46% to 49%.View full abstractDownload PDF (459K) -
TOKUJI YASUDA, SHIGETAKA TAKAHASHI1952 Volume 23 Issue 3 Pages 99-101
Published: 1952
Released on J-STAGE: March 10, 2008
JOURNAL FREE ACCESS1 Hyaluronidase concentrations in the whole semen, sperm activities and number of sperms on the domestic animals were studied. The procedure of the b ase assay was modified by the McCLEAN'S viscosimetric method.
2 Any visible relation was not found between the sperm activity and the enzyme concentration.
3 Hyaluronidae levels per constant number of spermatozoa were highest in rabbit's semen and bulls, rams and boars. Followed in this series. Cock's semen contained no enzyme.
4 Between the sperm number and the enzyme levels there was significant correlation in the bull semen, but not in the other animals. Although this correlation was not significant in rabbit's and goat's semen, there may be the close correlation under the more semen samples.View full abstractDownload PDF (332K) -
HEISHIRO TSUCHIYA, SAKURO YARATA1952 Volume 23 Issue 3 Pages 102-106
Published: 1952
Released on J-STAGE: March 10, 2008
JOURNAL FREE ACCESSTo contribute to the promotion of the milk utilization of the Japanese breed of cattle, the authors have conducted the investigations on the yield and the physical and chemical properties of milk (such as specific gravity, acidity, fat content, chemical constituents, etc.) of the Japanese Polled breed of cattle. The results of the studies may be summarized as follows
1. Milk yield of this breed is much more than the Japanese Black breed and Brown breed of cattle and its average percentage of fat is 4.5%, this being. higher than that of the Japanese Black breed and lower than that of the Japanese Brown breed.
2. The average specific gravity is 1.032, acidity is 0.16% and number of bacteria per 1cc is 340, 000, and those properties are as same as the Black breed.
3. The number of fat globules makes no great difference from that of the Black Breed, but the size is larger than in both the Black and the Brown breeds and slightly larger than in the Jersey breed which have the largest size of globules among the dairy cattle,
4. The chemical composition of normal milk of this breed is nearly the same as in the Black breed except for the lactose content of the former is a little larger. The period of real colostrum is 40-50 hours after delivery, the length of this time being mediate between those of the other two breeds.
5. As the milk quality of this breed is superior to that of dairy cattle and the amount of milk which a cow gives is rather large, it is advisable to make the farmer drink .cow's milk of this breed after nursing.View full abstractDownload PDF (517K) -
SYOJI UESAKA, RYOJI KAWASHIMA1952 Volume 23 Issue 3 Pages 107-109
Published: 1952
Released on J-STAGE: March 10, 2008
JOURNAL FREE ACCESSThis experimeut was carried out to examine the digestibility of roughages in the Japanese polled breed of cattle. The authors compared a Japanese polled breed of cow with a Japanese black breed and a "Doppellender" cow in the digestion trial of roughages at 3 times.
Principal results were as follows;
(1) The Japanese polled breed shows higher digestility of roughages than both the Japanese black breed and the "Doppellender" cow, especially in the digestibility of the roughages of lower quality,
(2) When the quality of roughages is lower, the digestibility of it becomes lower too, but in such a case, there is smaller decrease of digestibility of each feed component in the Japanese polled breeed than in the "Doppellender" cow,
(3) Only in the digestibility of crude fat, the "Doppellender" cow shows a little higher figure than the Japanese polled breed.
In spite of this fact, the "Doppellender" cow seems to have little deposit of body fat. The authors intend to discuss on the connection of the fact above mentioned with the abnormal energy metabolism of the "Doppellender" cow.View full abstractDownload PDF (372K) -
II Experiments on the action of pancreatinRINJIRO SASAKI, MAKOTO KAMIYA1952 Volume 23 Issue 3 Pages 110-113
Published: 1952
Released on J-STAGE: March 10, 2008
JOURNAL FREE ACCESSSeveral experiments to determine the optimum condition of the action of pancreatin, to make peptone products from milk casein, blood fibrin and serum protein have been performed.
The same as the first report, it was recognized that the formol titration method was able to apply to compare the degrees of digestion and it was necessary to provide the titration standard for each protein hydrolysate to make clear the end point. By this method it was decided that the optimum temperature was about 50°C for all samples and the optimum reaction pH 7.6-8.2 for casein, pH7.2-7.4 for fibrin and pH7.8 for serum protein in the course of digestion.
The reaction of protein solution changes gradually to acid side till about 20 hours after the preparation of solution, so it must be adjusted at times with the optimum one by adding buffer solution in order to digest these substrates for long time.
Then, the relation between the digestion period and the digested products were experimented. As the results obtained, casein is easily digested, fibrin difficultly digested (but its digestibility increases very remarkably along with the digestion period) and serum protein scarcely digested. In serum protein antitrypsin will probably be existed.
Concerned with the digested products the highest yield of peptone in casein hydrolysate is 39% of total nitrogen after 12 hours digestion and that in fibrin hydrolysate 37% after 48 hours. Residual nitrogen (polypeptid and amino acids) shows the highest value after 48 hours digestion, 42% of total nitrogen for casein and fibrin.
After all in the practical purpose, it will be profitable to digest for 48 hours.View full abstractDownload PDF (410K) -
1952 Volume 23 Issue 3 Pages 113
Published: 1952
Released on J-STAGE: April 21, 2008
JOURNAL FREE ACCESSDownload PDF (104K) -
RYOHACHIRO NAKAMURA, KATSUAKI TAKEBAYASHI1952 Volume 23 Issue 3 Pages 114-118
Published: 1952
Released on J-STAGE: March 10, 2008
JOURNAL FREE ACCESSFeeding experiments on the young Angora-rabbit were performed to obtain the influence of tne protein allowance upon body growth and hair production. Diets used contained mulberry leaves, wheat bran, alkali treated wood powder, & c. and different amounts of casein and starch, ranging 8-15% total protein contents. When the diets contained more than 12% proteine or animals were fed more than 4.5g digestible protein per kg. body weight, the amounts of fed protein did not affect the rate of both growth and hair production at equi-caloric intakes.
On the lower protein diets, 8% protein contents or ca. 3g. per kg. digestible protein, the rate of these two decreased followed by the reduction of n. f. e. digestibility, suggesting the increase of available energy losses. The decrease of hair production on these diets was almost parallel to the rate of body growth and due mainly to the decrease of hair growth velocity and new fiber formation, and the body side half of old hair staples contained slightly less cystine than that of animals on the higher protein diets.
However, the thickness of old and new fibers, total N, S contents of hair did not differ greatly among the respective protein level under these experimental conditions, and the rate of apparent N, S transformation from intake to hair ranged 6-8% of N, 25-45% of S, and greater in the lower protein diets.
The diet proteins used were assumed to have their biological value of ca. 70 and limiting amino acid of sulfur containing one, indicating a sulfur deficiency in the low protein animals.View full abstractDownload PDF (464K) -
MASATAKE IMAI1952 Volume 23 Issue 3 Pages 119-122
Published: 1952
Released on J-STAGE: March 10, 2008
JOURNAL FREE ACCESSThe Epistropheus of the domesticated Animal shows very strange shape. Although it has widely different shape from other general cervical vertebrae, yet we understand the process of its growth when we observe it carefully.
Now, I Will give my opinion about this strange Epistropheus in accordance with my observation.
(1) With regard to the spinous process of the Epistropheus of the live-stock, it is shahed in process of its growth as under-mentioned.
The lateral part of the dorsal surface of the arch towers, and both right and left towering parts combine each other closely to the medial side of the arch, when the original spinous process is wrapped in these ones. This fact shows that spinous process of the Epistropheus is essentially different from one of other general cervical vertebrae.
(2) The cranial articuiar processes can be also .found on the Epistropheus. However, its situation declines more ventrally than that of others, falls cranially, and its medial side united with the body of the Atlas and the Epistropheus.
(3) The Epistropheus also has the costal. part of the Proc. costotransversarius vertebrae cervicalis, which develops very poorly and is obscure because of its conbination with the ventral side of the cranial articular process.View full abstractDownload PDF (620K) -
M. MAENO, S. ARIMA1952 Volume 23 Issue 3 Pages 123-125
Published: 1952
Released on J-STAGE: March 10, 2008
JOURNAL FREE ACCESSWe studied about effects of antiseptics for butter in quantities of free butyric acid and acidity of butter.
Rancid flavour in butter was noticed on having 2-3mg% butyric acid and remarkably more than 5mg%, and noticed 0.2-0.3 acidity. Butter on the biginning of rancid flavour was negative to both KREIS'S reaction and peroxide reaction.
Among antiseptics, N. D. G. A. and coumarin: derivatives were better. On: adding to butterfat directly, 1/5000 per butterfat of them and to parchment paper, 1/2000 per butterfat were effectable in keeping.View full abstractDownload PDF (276K) -
KOSHI MOCHIZUKI, SHIICHI NISHIDA1952 Volume 23 Issue 3 Pages 126-131
Published: 1952
Released on J-STAGE: March 10, 2008
JOURNAL FREE ACCESSBy various staining methods combined with specific enzymatic digestion, the cytoplasmic basophilia (ribo-nucleic acid) of the cells of the X-zone was studied in specimens of adrenal obtained from immature and mature normal mice in a group coutaining both sexes and various ages, and also castrated males.
The results obtained are as follows.
1. The cytoplasm of the cells of the X-zone exhibit basophilia after staining with basic dyes, and this cytoplasmic basophilia is interpreted as indica-tion of ribonucleic acid, since it is abolished by treatment with ribonuclease and since its stainability in buffered solutions of dye is similar to that of other regions known to contain ribonucleie acid.
2. The cytoplasmic basophilia of the cells of this zone showed various forms from fine granule to large rod-shaped granule, and many distribution types are found in the cells of this zone and there seems to some correlation between this fact and the sex and age of the mice.
3 The deposition of the hyaline eosinophilic colloid bodies were found in this zone of young female, male and castrated male mice, and some of these bodies contained ribonucleic acid.
4. Though many mitosis occurred thoughout this zone signs of cell degeneration were rare.
5. The facts described above, and from this point of view of the great importance of ribonucleic acid in the function of the cell (enzyme formation, protein sxnthesis, secretion, etc.), we are inclined to think that the X-zone may excert some function seem to indicate that ribonucleic acid plays an important role in the function.View full abstractDownload PDF (1188K)
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