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Volume 11 (1953 - 195･･･
- Issue 6 Pages 149-
- Issue 5 Pages 117-
- Issue 4 Pages 85-
- Issue 3 Pages 53-
- Issue 2 Pages 31-
- Issue 1 Pages 1-
Volume 11, Issue 6
Displaying 1-5 of 5 articles from this issue
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Effect of the Enriched Rice on the Variation of Pyruvic Acid Concentrations in BloodShoji Kawada, Taturo Kuga, Masakazu Kawai1954 Volume 11 Issue 6 Pages 149-151
Published: August 20, 1954
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSThe feeding experiment of the enriched rice on the personnels of the National Safety Force Medical School at Yokosuka, Kanagawa prefecture was conducted in June 1953. The enriched rice “Pre-mix” which was prepared at Tai Rice Co. and Fuzisawa Pharmaceutical Co. was used in our experiment. In each 1 lb of the pre-mix, 400mg of V. B1, 200mg of V. B2, 2400mg of niacin and 2400mg of iron were contained.
In the experimental group, 30g of the pre-mix per day per Capita was added to the usual diet which was daily fed to the all personnels of the school. The pyruvic acid in blood was measured and changes in blood pyruvate levels were observed. Our results were following;
(1) In the experimental group, 4 of 7 men revealed a slight tendency to decrease in blood pyruvate levels, and the average value some what decreased. But in the control group, this tendency was not observable.
(2) The average blood pyruvate levels of 59 cases of the personnels of the N. S. A. Medical School was 1.02mg/dl, and the maximum and the minimum was 1.38mg/dl, 0.65mg/dl respectively.View full abstractDownload PDF (3728K) -
The Relationship between the Utilization of Calcium and Oxalic Acid or Oxalic Salts. (Part 1) Influence of Quantity of Oxalic Acid on Utilization of CalciumHiroyuki Iwao1954 Volume 11 Issue 6 Pages 152-165
Published: August 20, 1954
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSThe aim of this experiment was to investigate into the influences of pure oxalic acid upon the utirization of a calcium source.
Feeding albino rats with diets containing 0.3% calcium (CaCO3 was used as calcium source) with 0.5-3% oxalic acid added, we investigated into there calcification.
As shown in table, the same result as in the previous experiment was obtained.
Oxalic acid, in free acid, reduced the utilizaton of calcium when its amount exceeded 1% of diet.View full abstractDownload PDF (20272K) -
Soichi Niwa, Nobu Katayama, Emazo Washino1954 Volume 11 Issue 6 Pages 166-167
Published: August 20, 1954
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSIt has been known that thiamin reacts with carbohydrate as carboxylase after activated in the body.
We have studied about activation of thiamin by the enzymic action of Saccharomyces mongolicus, and it is shown that thiamin is activated to produce the ester of it.View full abstractDownload PDF (1956K) -
Koji Yamaguchi, Tatsuro Kuga1954 Volume 11 Issue 6 Pages 168-171
Published: August 20, 1954
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSTo examine the experimental errors in the gaseous metabolism with the Douglas bag method, the effect of time stored in the bag, sample tubes, and, volume of sulfuric acid solution in the tube were observed.
The results obtained were as follows:
I) The expired air collected in the Douglas bag must be analysed at least within 30 minutes removed into the sample tubes.
II) The collected gas in the sample tubes without the sulfric acid can be kept with no change of its ingredients during 48 hours.View full abstractDownload PDF (3057K) -
Shinzo Yamada, Masai Koga1954 Volume 11 Issue 6 Pages 172-178
Published: August 20, 1954
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSThe authors have invested during 5 years since April 1939-March 1944 into 1200-3800 pupils of Toyooka Aviation Academy about the seasonal fluctuation of principal food and the relation between the basal calorie, weight of body, temperature and moisture, that is:
(1) The seasonal fluctuation of principal food (monthly meandeviation of principal food) indicates the wavy curve as follows:
This curve is estimated to represent the normal appetite of healthy Japanese young men and we named it “Appetite curve”
(2) The relation between the appetite curve and the temperature, moisture, temp. × moist is, the appetite decreases during summer when temperature and maisture ascend, and in winter it shows the contrary. The correlation the two is:
Appetite curve & temp. γ=-0.91±0.0524
Appetite curve & moist. γ=-0.80±0.0723
Appetite curve & temp×moist. γ=-0.02±0.0313
(3) The relation between the appetite curve and the weight of body is, the body weight decreases during summer when the principal food decreases and in winter it shows the two is:
Appetite curve and weight of body. γ=+0.809±0.0693
(4) The relation between the appetite curve and the basal calorie is:
Both the principal food, the basal calorie are low in summer and high in winter. The rate of principal food is more remarkable than basal calorie.
This fact shows the close connection between decrease of weight in summer and increase of weight in winter.
(5) The above relation between the appetite curve and the weight of body, temperature, moisture, temp.×moist is as the following graph.View full abstractDownload PDF (8261K)
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