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Volume 35, Issue 5
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Seigo SHIBATA1964 Volume 35 Issue 5 Pages 253-259
Published: November 25, 1964
Released on J-STAGE: March 10, 2008
JOURNAL FREE ACCESSDownload PDF (795K) -
2. Shape of Erythrocyte Sedimentation CurveSumio OHI1964 Volume 35 Issue 5 Pages 260-265
Published: November 25, 1964
Released on J-STAGE: March 10, 2008
JOURNAL FREE ACCESSTo study species variation in the shape of erythrocyte sedimentation curve in domestic animals, velocity and acceleration were calculated from the blood sedimentation rate. The results obtained are given in Fig. 1-6 and Table 1-3 in Japanese text.
The changes of velocity and acceleration in the erythrocyte sedimentation are summarized as Fig. 7-8
The process of the erythrocyte sedimentation was divided into four phases by the changes of its velocity and acceleration. (Fig. 9) The appearance of these phases seems to be close connection with the blood sedimentation types.View full abstractDownload PDF (371K) -
3. Correlation between Erythrocyte Sedimentation Rate and Temperature of the LaboratorySumio OHI1964 Volume 35 Issue 5 Pages 266-270
Published: November 25, 1964
Released on J-STAGE: March 10, 2008
JOURNAL FREE ACCESSIn order to ascertain the species variation in the influence of temperature upon the erythrocyte sedimentation rate in domestic animals, blood sedimentation rate were measured at range of 5°C to 40°C in a water bath. The results are summarized as follows (Fig. 1-5 in Japanese text):
1. Very significant effects of temperature on blood sedimentation rate were confirmed at all instances; higher temperature was of greater promoting effect than lower temperature.
2. The correlation between temperature and erythrocyte sedimentation rate are shown in Fig. 6; its relation consisted of five phases. The appearance of these phases was to be in close connection with the blood sedimentation types. (Table 1)View full abstractDownload PDF (358K) -
II. Free Amino Acids Pattern in the Sheep Rumen Fed Casein and Deaminating Activity of Rumen BacteriaSadao HOSHINO, Yoshitsune HIROSE1964 Volume 35 Issue 5 Pages 271-275
Published: November 25, 1964
Released on J-STAGE: March 10, 2008
JOURNAL FREE ACCESSThe free amino acids in the rumen fluid which was taken at various times from the sheep being fed hay or casein were isolated by resin and subjected to paper chromatography. The deaminating activity for these amino acids was measured in vitro by washed suspension of the sheep rumen bacteria. The results obtained were as follows :
1. In the hay alone feeding period, the rumen fluid contained arginine, threonine, valine and leucine (isoleucine). Sometimes, valine and leucine (isoleucine) were not detected in the sample taken at 5 hours after feeding.
2. In the case of casein and hay feeding, aspartic acid, glutamic acid, alanine, tyrosine and proline were identified besides the above four amino acids.
3. Six amino acids (aspartic acid, glutamic acid, glycine, arginine, cystine and serine) among the 17 (aspartic acid, alanine, glycine, phenylalanine, glutamic acid, arginine, serine, cystine, tryptophan, threonine, valine, leucine, histidine, lysine, tyrosine, proline and methionine) tested were deaminated. Especially aspartic acid was most actively utilized.
4. The STICKLAND reaction did not occur in all the probable pairs of amino acids (alanine+ glycine, alanine+proline, leucine+proline and valine+proline).View full abstractDownload PDF (370K) -
II. Amount of Glycine, Creatine and Creatinine in UrineMichiro SUGAHARA, Makoto KANDATSU1964 Volume 35 Issue 5 Pages 276-281
Published: November 25, 1964
Released on J-STAGE: March 10, 2008
JOURNAL FREE ACCESSIn order to make clear the relationship of glycine metabolism to protein metabolism in fowl, three male adults of Single Comb White Leghorn breed with artificial anus and three adult male albino rats were fed on a conventional diet. The glycine and creatine-creatinine contents in urine were determined by ninhydrin oxidation method and Folins method, respectively.
The mean urinary content of free glycine and conjugated glycine for the fowl were 10.6 and 35.3mg per head per day and those for the rat 0. 6 and 11, 7mg per head per day, respectively.
The urinary free glycine content per 100g body weight of the rat is 30% to that of the fowl, but the conjugated glycine per 100g body weight is 1. 7 times greater than that of the fowl.
From the results of our first (present Journal, 31, 131, 1960) and this experiment, it may be concluded that 3. 0mg of glycine per 100g body weight should be deducted from the total glycine of the excreta in the case of determination of the absorbed glycine in the normal rooster.
The mean content of the creatine and creatinine in the urine of the fowl were 30.2 and 19.5mg per head per day, respectively.View full abstractDownload PDF (445K) -
Fumio YOSHIDA, Hiroshi TAKAMINE1964 Volume 35 Issue 5 Pages 282-289
Published: November 25, 1964
Released on J-STAGE: March 10, 2008
JOURNAL FREE ACCESSIt has previously been shown by the authors that mucopolysaccharide in cervical mucus of cow contains considerable amounts of sialic acid. The present investigations were initiated to study biochemical relations between this sialomucopolysacchride (SMP for short) in cervical mucus and ejaculated bull semen. The following experiments were carried out for this purpose.
Aqueous solution of SMP isolated from cervical mucus of cow was incubated with a small volume of ejaculated bull semen for a definite periods at 37°C. After removing spermatozoa by centrifugation, the supernatant fluid was dialyzed against running tap water for 2 days, then the sialic acid and galactose contents in the nondialyzable fractions were determined.
The results obtained are summarized as follows :
1) It was found that bound-type sialic acid content in the nondialyzable fraction incubated with intact semen was much less than that in the nondialyzable fraction incubated with the semen previously heated for 30 minutes at 58°C.
2) The results essentially similar to those shown above were obtained also in experiments in which spermatozoa were used in place of semen.
3) The rate of decrease of the sialic acid content in the nondialyzable fraction incubated with the intact spermatozoa plus the seminal plasma which was heated for 30 minutes at 58°C was considerably higher as compared with that incubated with the spermatozoa which was heated for 30 minutes at 58°C plus the intact seminal plasma.
4) In each experiment mentioned above, the content in the nondialyzable fraction of the bound-type galactose, which is one of the other components in the SMP, hardly differed in the sample as compared with it in the control.
5) No interrelation was obtained between hyaluronidase and the bound- type sialic acid reducing factors found in the intact semen or spermatozoa.
6) The rate of decrease of the bound-type sialic acid content in the experiments with intact semen seemed to has positive correlation to the grade of sperm concentration and sperm activity to certain extent, but further studies will be necessary about this point.
7) From the above results, it was suggested that an enzyme-like substance, which specifically splits sialic acid bond in SMP and consequently releases only sialic acid, i.e. some substance resembling to "neuraminidase", which has been discovered hitherto only in some virus and in culture filtrates of some bacteria, might exist in ejaculated bull semen, probably in spermatozoa. But the conclusive evidence of this point must further be studied in detail.View full abstractDownload PDF (651K) -
Tomokichi TSUGO, Kokichi TANIGUCHI, Yutaka KAWAGUCHI1964 Volume 35 Issue 5 Pages 290-295
Published: November 25, 1964
Released on J-STAGE: March 10, 2008
JOURNAL FREE ACCESSThe keeping quality of semisoft white mould cheese ripened by Pen. caseicolum was tested. The result of organoleptic test showed that the cheese did not keep for over a week at room temperature (20°C) and for over a month at cold storage temperature (2°C).
In order to improve the keeping quality of the cheese, its samples were canned and sterilized at 100°C for 30 minutes and at 115°C for 6 minutes. The effects of these two sterilization methods on texture, flavor, pH and nitrogen distribution (total water soluble N, total water soluble protein N, proteose-peptone N, ammonia N, tyrosine and glutamic acid) were almost the same. But their effects on the keeping quality of the canned cheese were to a certain extent different, that is, the former sterilization method could keep the quality of the canned cheese palatable for 2 months, while the latter could do for 4 months.
The keeping quality of the cheese, which was stored for 3 months at frozen temperature (-20°C) and then defrosted, was tested also.
Changes in the texture, flavor, pH and nitrogen distribution of the cheese during canning process and storage were discussed.View full abstractDownload PDF (496K)
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