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Volume 17, Issue 1
Displaying 1-8 of 8 articles from this issue
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[in Japanese]1959Volume 17Issue 1 Pages 1-2
Published: 1959
Released on J-STAGE: October 29, 2010
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[in Japanese]1959Volume 17Issue 1 Pages 3-12
Published: 1959
Released on J-STAGE: October 29, 2010
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Norimasa Inoue, Yuko Ayano, Shigeru Koto1959Volume 17Issue 1 Pages 13-15
Published: 1959
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSWe have already studied on the pectic enzyme, among the many enzymes which in contained in P. chrysogenum Q 176. In this examination, were certified for the presence of Amylase, Glycerophosphatase, Catalase, Saccharase and Lactase in P. chrysogenum Q 176, with qualitative method.View full abstractDownload PDF (3677K) -
Report 1. Essential amino acids in animal foodsE. Tamura, A. Nishihara, S. Isobe, N. Matsuno1959Volume 17Issue 1 Pages 17-18
Published: 1959
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSThe contents of ten essential and relative amino acids in twenty kinds of animal foods were determined by microbiological method, together with their moisture, protein and fat. The test organisms used in the assay were Leuconostoc mesenteroides P-60 for most of the amino acids, and Streptococcus faecalis R for tryptophan determination.
The results were shown in the tables, and most of these values approximated to those of the literatures.View full abstractDownload PDF (2467K) -
I. Amino Acid Contents of ChlorellaEinosuke Tamura, Ayako Nishihara, Shizuko Isobe, Nobuo Matsuno1959Volume 17Issue 1 Pages 19-20
Published: 1959
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSChlorella and Scenedesmus are two kinds of unicellular algae containing much amount of protein, and the mass culturing of them seems very feasible. It is noted in recent years, therefore, that the algae are very superior protein sources for Japanese people.
The analyses were conducted for determination of amino acid contents in the algae to examine the nutritive value as a source of protein and microbiological assay was used for the determination of 18 amino acids.
It was recognized that sulphur containig amino acid, tryptophan and valine contents of the algae are short comparing with those of egg and milk.View full abstractDownload PDF (2532K) -
II. Practical Use of Chlorella on CookingEinosuke Tamura, Kiyo Morimoto, Masako Tsuchida1959Volume 17Issue 1 Pages 21-22
Published: 1959
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSPowdered Chlorella has a special smell, taste and colour of its own. Many experiments were conducted in order to know what way of cooking would be most suitable as for as taste goes.
Biscuits, soup, sweetened jelly beans, croquette, mashed potatoes, “Tempura-butter”, soy-bean soup, soy-bean “ae” and jelly were cooked with Chlorella. On the point of taste, its mixing proportion may be 1-2% at most. Accordingly, it will be nesessary to remove chloraphyll and other ingredients concerned taste from it in case of taking powdered chlorella as a protein source.View full abstractDownload PDF (1909K) -
[in Japanese]1959Volume 17Issue 1 Pages 23-29
Published: 1959
Released on J-STAGE: October 29, 2010
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[in Japanese], [in Japanese]1959Volume 17Issue 1 Pages 31-38
Published: 1959
Released on J-STAGE: October 29, 2010
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