巻号一覧
10 巻, 5 号
選択された号の論文の4件中1～4を表示しています
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運動を与えた場合のS. D. A.鈴木 愼次郎, 長嶺 晋吉, 山川 喜久江, 大島 壽美子1953 年 10 巻 5 号 p. 137-145
発行日: 1953年
公開日: 2010/10/29
ジャーナル フリーIn our previous experiments on the specific dynamic action of foods in man, at first(1951, Japanese J. Nut., 9, 12) the basic study on the S. D. A. of high-protein diet, high-carbohydrate diet and high-fat diet in mixed form was undertaken. And in following experiment (1951, Ibid., 10, 71) the influence of the different caloric intakes upon the S. D. A. was also studied, proring that there was a proportional relation between the S. D. A. and the ingested calories.
The present experiments were carried out to investigate the influence of the energy production due to muscular work on the S. D. A, i. e., whether calories produced by the S. D. A. could he utilized in the energy requirement for the muscular work. Subject was one of authors aged 38 years. The test meals were as shown in table 1. The muscular work, as in table 2, was moderate walking for an hour at rate of 104-106 meters per minute after meal ingestion. The results were as follows.
As shown in table 2, the accumulation of extra calories (the total S. D. A.) which is deducted the value of basal metabolism and the energy value required to do walking from the total heat production, for the high-protein diet was 14.5% to ingested calories, for the high-carbohydrate diet 8.0% and for the high-fat diet 8.6%, These figures nearly correspond with these of the previous experiment in which no work was given (see table 3). The hourly process and the level of the curve of S. D. A. in every diet group also were similar to the previous experiments as in figure 1, 2, 3.
It may be concluded from the above results that when the moderate muscular work is accomplished for an hour after ingestion of mixed diet varying nutrients, the total extra calories is a summation of the increment due to the S. D. A. and that due to work, i. e., the S. D. A. can not be utilized into energy of muscular work. This results coincide with Anderson and Lusk's old data in the case of high protein ingestion, but do not with the results of the high fat or high carbohydrate meal.抄録全体を表示PDF形式でダウンロード (10278K) -
1cc微量法の研究竹内 亥子雄1953 年 10 巻 5 号 p. 146-152
発行日: 1953年
公開日: 2010/10/29
ジャーナル フリーSeveral conditions affecting the growth of lactobacilli were studies. A micromethod using 1cc Henderson-Snell's uniform medium was devised and found to have an equal reliability compared to the standard 10cc method.抄録全体を表示PDF形式でダウンロード (7101K) -
福井 忠孝, 小田 巽, 保田 正人1953 年 10 巻 5 号 p. 153-156
発行日: 1953年
公開日: 2010/10/29
ジャーナル フリーWe tested the Sato-Murata Micro-Determination of Calcium in whole milk, as destroyed the organic substances by the mixed acid solution (H2SO4:HNO3=1:1) in Kjeldahl-flask, neutralized with 10% NaOH, mixed n-ammoniumoxalate solution, washed with water and centrifuged till the ammoniumoxalate thoroughly disappeared, dissolved in 5cc N-H2SO4 solution and titriered with n/100 KMnO4 at 70-80°C. In comparison with Clark-Collip method, we found the much decrease of the calcium quantity which was determined by Sato-Murata method. We investigated the cause of such decrease by the control test, and found that calciumoxalate could not disolve in the ammoniumoxalate solution which had over about 6mg/dl, density, but if the ammoniumoxalate was diluted under about 2mg/dl, calciumoxalate disolved, and the more the ammoniumoxalate was diluted the more the calciumoxalate disolved and the more influenced by temperature, as the higher the temperature of the solution the more the calciumoxalate disolved. When we wash the precipitate of the calciumoxalate with water and centrifuge till the ammoniumoxalate thoroughly disappears, we must correct the calcium mg dl with the lost calcium, but the determination of the lost calcium is troublesome. We think that it is better to stop the wash and centrifuge before calciumoxalate disolve in the determination of calcium, and to correct with only the value of the common blanktest.抄録全体を表示PDF形式でダウンロード (4660K) -
甲賀 正亥, 山田 愼三, 小笠原 勇1953 年 10 巻 5 号 p. 157-160
発行日: 1953年
公開日: 2010/10/29
ジャーナル フリーThe Correlation between the daily consumption of staple food and the atmospheric temperature, humidity and the body weight of a few thousand of Japanese young men were observed through five years from 1944 to 1949. Results were as follows:
(1) Remains of boild rice increase as the temperature and humidity rise, in other words, appetite is in a reciprocal correlation to the atmospheric temperature and humidity. The correlation coefficients were 0.84 to the temperature and 0.83 to the humidity.
(2) Body weight runs distinctly in parallel with the quantity of meal taken.抄録全体を表示PDF形式でダウンロード (3762K)
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