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Volume 37, Issue 11
Displaying 1-5 of 5 articles from this issue
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I. Effect of Various Diluents, Glycerol Levels and Glycerol Equilibration Periods on Deep-Freezing of Boar SpermatozoaIsao IIDA, Tadateru ADACHI1966 Volume 37 Issue 11 Pages 411-416
Published: November 25, 1966
Released on J-STAGE: March 10, 2008
JOURNAL FREE ACCESSExperiments conducted have shown the following influences on motility and percentage of motile sperm from semen before and after freezing.
1) Glycine-phosphate buffer, SGS-phosphate buffer and Glucose-phosphate buffer were effective in maintaining motility and percentage of motile sperm, and they are also effective when egg yolk was added whose lipid was eliminated. Better motility and percentage of motile sperm were obtained from SGS-egg diluent.
2) A glycerol equilibration for 1-4 hour resulted in higher motility than those for 8 hours after freezing at -79°C and an equilibration at 5°C had harmful effect on motility and percentage of motile sperm as compared at 10°and 15°C.
3) The glycerol levels of 6 and 8% by volume in final concentration gave higher motilityand percentage of motile sperm than those of 4 and 12% after 4 and 7 days' storage at-79°C.View full abstractDownload PDF (356K) -
II. Effect of Various Rapid Freezing Rates on Survival of Boar SpermatozoaIsao IIDA, Katsuhide IKEDA1966 Volume 37 Issue 11 Pages 417-421
Published: November 25, 1966
Released on J-STAGE: March 10, 2008
JOURNAL FREE ACCESSThe effect of boar sperm livability when transferring the semen abruptly from +10°C to a freezing bath ranging from -5° to -40°C were examined, and its results were summarized as follows:
1) Fairly good progressive motile spermatozoa were recovered above -5°C after thawing but lower motile recovered below -10°Cto -40°C when transferring the semen.
2) The one day storage of boar semen showed to be highly significant than thirty days'storage.
3) The analysis of variance indicated that the differences among Cont. vs. -5°C, -30°Cvs. -40°C were non significant but -10° vs. -20°C, Cont., -5°C vs. -10°C, -20°C vs. -30°C, -40°C were highly significant (p<0.01).
4) The interaction between temperature and storage periods were showed to be highly significant.
5) Some relationship were shown between livability of spermatozoa to transferring temperature and to breaking supercooling, to ice formation at the neighbourhood of critical temperature ranges.View full abstractDownload PDF (257K) -
Part I. On the Change of Globular Proteins in Tissue Fluid of Skin During CuringYasushi SATO, Taneyuki IMAI1966 Volume 37 Issue 11 Pages 422-429
Published: November 25, 1966
Released on J-STAGE: March 10, 2008
JOURNAL FREE ACCESSTo elucidate relations between the change of globular proteins and their related polysac-charide in tissue fluid of rabbit skin during curing in saturated sodium chloride solution. covered with toluol, some experiments were carried out. Amounts of protein type nitrogen or salted out substances extracted from cured skin by 10% salt solution increased gradually corresponding to the increase of hexosamine amounts with the lapse of storage period untill four months at 20°C, and on the contrary amounts of protein type nitrogen and nondialysable hexose extracted by saturated lime solution decreased gradually. Lowered mobility and increased ratio of one or two components which might be probably related to neutral polysac-charide were observed in the electrophoretic pattern of substances extracted by 10% salt solution.View full abstractDownload PDF (500K) -
Gosei KAWANISHI, Kensuke SAITO1966 Volume 37 Issue 11 Pages 430-435
Published: November 25, 1966
Released on J-STAGE: March 10, 2008
JOURNAL FREE ACCESSFree amino acids and other ninhydrin positive compounds were analyzed by Hitachi KLA-3 automatic amino acid analyzer.
More than 30 ninhydrin positive compounds including 18 amino acids were detected in the serum of both sweet and sour cream butter. Some major ninhydrin positive compounds other than amino acids were identified as phosphoserine, cysteic acid, taurine, urea, methionine-sulfoxide, methionine-sulfone, citrulline and ethanol amine.
The content of free amino acid was found more in sour cream butter than in sweet cream butter, but the concentration of each amino acid was below the taste threshold level.
The pattern of free amino acids in sweet cream butter was resembled to that of fresh raw milk, on the other hand, the pattern of sour cream butter being similar to that of whole casein.
Both in sweet and sour cream butter, the content of total free amino acids increased during storage at 2°C, 5°C and 21°C. The rate of increase was found more in sour cream butter compared with sweet cream butter.View full abstractDownload PDF (359K) -
Part II. Effect on Untanned Hides of Heating at Relatively Higher TemperatureTomoyoshi KUBO, Daiki HOZAN1966 Volume 37 Issue 11 Pages 436-441
Published: November 25, 1966
Released on J-STAGE: March 10, 2008
JOURNAL FREE ACCESSIn previous paper by the authors, thermal analysis of native and variously tanned collagen was described. From the results, it was assumed that the occurred change was attributed to heat transformation of crystalline part of collagen at 50-200°C, and the change was irreversible.
This paper was carried out to study dry thermal denaturation of untanned hides on the change of physical and chemical properties by heat treatment at temperature ranging from 100° to 190°C under a pressure of 70kg/cm2 for periods of 5, 10 and 25 minutes.
The deterioration of physical properties as untanned hides were treated at higher temperature was shown by following physical tests. That was, the load determined by tensile strength and torsion flexibility of heated samples increased, and the elongation at breaking point decreased. As for influence of moisture on the thermal deterioration of hides, its high contents showed more undesirable effect to hides than low contents.
Both heated and unheated samples were extracted with water of 20°C, and the constituents of the soluble fractions were determined. The amounts of soluble nitrogen, hydroxyproline and protein (by Cu-Folin reagents' method) showed little difference between the extracts of heated samples and unheated, except following points. The amounts of extracted constituent of the samples heated to 190°C were significantly higher than those of control.
From the above results, it was considered as follows: In spite of the hide substance was little decomposed by heating from 100° to 160°C, the deterioration of physical properties of hide was observed obviously. The fact was corresponded with the results of thermal analysis and the change was based on melting of crystalline part of collagen. The physical and chemical change of untanned hides by heating at 190°C resulted in thermal decomposition of collagen.View full abstractDownload PDF (545K)
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