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Volume 36, Issue 10
Displaying 1-8 of 8 articles from this issue
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Toshiyuki FUKAZAWA1965 Volume 36 Issue 10 Pages 409-414
Published: October 25, 1965
Released on J-STAGE: March 10, 2008
JOURNAL FREE ACCESSDownload PDF (603K) -
II. Role of Soil Productivity in Dairy FarmingAkira SATO, Minoru FUSAMA1965 Volume 36 Issue 10 Pages 415-418
Published: October 25, 1965
Released on J-STAGE: March 10, 2008
JOURNAL FREE ACCESSFor studying role of soil productivity in dairy farming, 1/2 ha of improved soil and 1/2 ha of control soil were used and fodder beet as a testing plant was cultivated in both soils.
The experimental results obtained were as follows:
1) Yield of fodder beet (test plant) was higher in the improved soil as compared with the control field, the ratio being 287/100.
2) The cost of soil improvement per hectare was ¥9, 300($27.22).
3) The results show that the yield of forage crop in improved soil is twofold: and many more cows can be fed as compared to control field.View full abstractDownload PDF (264K) -
XVIII. Influence of Drying Conditions on Distribution of Nitrogenous Components in SkinHiroshi OKAMURA, Yukiharu MOROHASHI, Akira KAWAMURA1965 Volume 36 Issue 10 Pages 419-425
Published: October 25, 1965
Released on J-STAGE: March 10, 2008
JOURNAL FREE ACCESSBy comparing the amounts of various nitrogenous components in skin after drying with those in each stage through beamhouse operation, the changes of properties of skin during drying by various methods were investigated. The back pieces of fresh calf skin were subjected to one of the following treatments: a) drying under vacuum at 23-25°without any other processing, b) agitating with 10% sodium chloride solution for 10 hrs, washing with water for 4 hrs and then drying under vacuum at 23-25°, c) acetone-dehydrating for 7 days with several renewals of acetone, followed by removal of the acetone under vacuum without any other processing and d) agitating with 10% sodium chloride solution for 10 hrs, washing with water for 4 hrs, and then acetone-dehydrating for 7 days.
These dry-skin went through the beamhouse operation with usual method. In each stage through beamhouse operation, the distribution of nitrogenous components in skin was compared each other. The method, which was reported previously by the authors, was used forfractionating the nitrogenous components in skin.
The results of this experiments show that in drying skin, the amounts of lime soluble nitrogenous components increased and the amounts of salt soluble protein decreased, but as for other nitrogenous components there was no change. And the properties of dry skin were influenced by drying condition and its pretreatment. Through the beamhouse operations, the progressive increase of the collagenous nitrogen contents in the sample d) was readily observed.View full abstractDownload PDF (482K) -
XIX. On the Variation of Volatile Nitrogen in Soaking LiquorHiroshi OKAMURA, Akira KAWAMURA1965 Volume 36 Issue 10 Pages 426-430
Published: October 25, 1965
Released on J-STAGE: March 10, 2008
JOURNAL FREE ACCESSThe influence of conditions of soaking process on the quantities of volatile nitrogen in soaking liquor and the amounts of collagen extracted from salted skin has been studied. Various experiments were carried out by combinating two typical conditions (mild and severe) as to the following factors, which might have an influence on the soaking: weight, position and freshness of skin, temperature and period in soaking and quantity of soak water.
After the soaking, each amounts of total nitrogen, volatil nitrogen and hydroxyproline in soaking liquor were determined respectively. As to the results of experiments, the following relations were recognized. The quantities of volatile nitrogen in soaking liquor increased withthe elevation of temperature, with the extension of the period of soaking and with the inferiority in freshness of skin, but it had no relation to the weight, position of skin and quantity of soaking liquors.
The amounts of collagen extracted in soaking liquor had a certain relation to the freshness of skin. When the salted skin of inferior freshness was soaked, the content of volatile nitrogen and collagen extracted increased. But in case of addition of chlorotetracyline to the soaking liquor, these increased degree were lowered.View full abstractDownload PDF (372K) -
Yasushi ASAHIDA, Ko MIMURA1965 Volume 36 Issue 10 Pages 431-435
Published: October 25, 1965
Released on J-STAGE: March 10, 2008
JOURNAL FREE ACCESSTwo Corriedale ewes, 14.5-month-old, were subjected to a rising temperature regime over the range of 10 to 35° at relative humidity 60-70%.Before and after shearing, observations were made on respiration rates and rectal temperatures and also perspiration rates and temperatures on the skin surface of mid-side.
Perspiration rates before shearing were about two times as large as those after shearing. Perspiration rates increased with rising temperature and under the hot conditions a sharp rise of perspiration rates occurred at environmental temperature of 30° irrespective of before or after shearing.
At the environmental temperature of 25-35°, perspiration rates had a highly significant correlation with skin temperature before and after shearing and the overall correlation also highly significant. No significant differences were found between the linear regression coefficients of perspiration rates to skin temperature before and after shearing.
Concerning to the cooling effect by perspiration, it was suggested that the evaporation from the skin is less efficient in unshorn sheep than in shorn ones.View full abstractDownload PDF (343K) -
I. On Fresh Sweet-Cream ButterGosei KAWANISHI, Kensuke SAITO1965 Volume 36 Issue 10 Pages 436-442
Published: October 25, 1965
Released on J-STAGE: March 10, 2008
JOURNAL FREE ACCESSFlavor concentrates were prepared from 16kg of fresh sweet-cream butter by distillation under reduced pressure.
In the concentrates, volatile fatty acids of C3, i-C4, n-C4, i-C5, n-C5, n-C6, i-C8 and n-C8, and such volatile carbonyls as diacetyl, propionaldehyde, i-valeraldehyde, n-valeraldehyde, n-hexanal, 2-pentanone, 2-hexanone and 2-octanone were identified by means of gas-liquid chroma-tography with dilaurylphthalate-celite 545 column and a few other methods. The concentration of each substance in butter was estimated.
The reconstituted butter from washed butter oil added by the mixture of these substances of commercial reagents demonstrated the distinct flavor of sweet-cream butter. The margarine added by the same mixture showed sweetcream butter like flavor.
The possible role of these substances in the flavor of butter was discussed.View full abstractDownload PDF (447K) -
II. On Fresh Sour-Cream ButterGosei KAWANISHI, Kensuke SAITO1965 Volume 36 Issue 10 Pages 443-450
Published: October 25, 1965
Released on J-STAGE: March 10, 2008
JOURNAL FREE ACCESSFlavor concentrates were prepared from 13.3 kg of fresh sour-cream butter by distillation under reduced pressure.
In the concentrates, volatile fatty acids of C1 plus C2, C3, i-C4, n-C4, i-C5, n-C6 and -C8, and such volatile carbonyls as diacetyl, propionaldehyde, i-butyraldehyde, n-butyraldehyde, i-valeraldehyde, n-hexanal, n-octanal, 2-hexanone and 2-heptanone were identified by means of gas-liquid chromatography with dilaurylphthalate-celite 545 column and a few other methods. In addition, several unknown acids and carbonyls were detected. The concentration of each substance in butter was estimated.
The mixture of these substances of commercial reagents was added to sweet-cream butter and artificial sour-cream butters were made. The flavor of the butters were faborably accepted by expert sensory panels.
Volatile carbonyl compounds were steam distilled at atomospheric pressure from 1kg each of fresh sour-cream butter and sweet-cream butter. Distilled 2:4-dinitrophenylhydrazones of the carbonyls were paper chromatographically identified and determined. The fact that monocarbonyl concentrations both in sour and sweet butters were approximately equal and other results suggested that not all methylketones distilled were originated from butters but a part was formed as a distillation artifact.View full abstractDownload PDF (492K) -
Kogo YUSA, Koichi ANDO1965 Volume 36 Issue 10 Pages 451-455
Published: October 25, 1965
Released on J-STAGE: March 10, 2008
JOURNAL FREE ACCESSIn order to examine the changes of citric acid and protein in coagulated milk treated by heat (125°-90min.), acid (pH 4.6) and rennin, and those in frozen milk, studies were per-formed with Sephadex G-25 chromatography.
The results obtained were as follows:
1) It was deduced that elution pattern of citric acid in every treatment was almost the same as in raw skimmilk and was also eluted in nearly fixed fraction number. But chroma-togram of protein in each milk indicated the respective characteristic pattern.
2) In heated whey at 125°-90min, it was found that citric acid had 2 peaks on the chromatogram, and protein was denatured distinctly.
3) In rennin whey, elution pattern of citric acid was the same as in raw milk.
4) When the freezing period at-27-30°Cwas longer, it was deduced that citric acid in frozen milk was changed and protein was also denatured to unstable condition.View full abstractDownload PDF (302K)
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