巻号一覧
18 巻, 3 号
選択された号の論文の7件中1～7を表示しています
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日本の日常食における銅の出納状態について鈴木 一正, 早川 徳子1960 年 18 巻 3 号 p. 77-80
発行日: 1960年
公開日: 2010/10/29
ジャーナル フリーIt is not yet exactly known how much copper is taken by us through the daily diet, and also the mutual relation between the actual intake of copper and its requirement is unknown.
This observation was performed as a preliminaly test of the copper balance experiments in parallel with the experiment on calcium metabolism.
No consideration was given to the copper content of the experimental diet but omitted the foods which contained rich calcium.
Five healthy women (A-D 21 yrs. and E 40 yrs. old) were the subjects of this experiment. The copper metabolism was observed during 20 days period being divided into 4 studia of 5 days each.
Samples of the diets as well as of feces and urine corresponding to the diets were all collected and analysed.
Colorimetric method with use of dithizone was employed for the analysis of copper.
The data obtained are shown in table 3. It was found that the 7.6mg. of copper was taken from the daily diets, and 2.4mg. was excreted.抄録全体を表示PDF形式でダウンロード (4439K) -
マンガンについて (1)鈴木 一正, 早川 徳子, 長谷川 好亮1960 年 18 巻 3 号 p. 81-82
発行日: 1960年
公開日: 2010/10/29
ジャーナル フリーThe manganese contents of about thirty kinds of fish and shell-fish sold at the markets in Japan was investigated.
The samples were the same as those used in the previous experiment. For the analysis, the colorimetric method was used, determining the color intensity given by oxidation of manganate to permanganate with the use of potassium periodate after ignition of the samples at 550°C.
The data were shown in the Table. Because dried samples were mostly used, the presumed values as fresh matter were shown as well.抄録全体を表示PDF形式でダウンロード (1724K) -
ビタミンB1強化氷砂糖丹羽 壯一, 片山 信, 平野 澄男, 田中 治夫1960 年 18 巻 3 号 p. 83-86
発行日: 1960年
公開日: 2010/10/29
ジャーナル フリーBy coating with thiamine on the seed crystal of sugar candy, we could get the mixed crystal for the freparation of sugar candy with uniformly distributed state of thiamine and without any influence on quality of the product.
Moreover, we did not observe the destruction of thiamine of sugar candy at the storage of 7 months in room temperature.抄録全体を表示PDF形式でダウンロード (4236K) -
今井 陽, 高橋 幸夫, 蜂谷 耕吉, 石塚 祐一郎1960 年 18 巻 3 号 p. 87-93
発行日: 1960年
公開日: 2010/10/29
ジャーナル フリーIn hamster liver slices respiring in a buffering medium containing radioactive precursors, the lipid fractions were labeled metabolically. With acetate-1-C14 as precursor, the labeling of lipid was markedly increased if tissues were incubated in an atmosphere of oxygen.
Exposing the animals to mild cold affected the labeling of components on different metabolic pathways of lipids to different degrees. In general, the incorporation from acetate-1-C14 was greatly affected, the labeling of phosphorus moiety much less so. The mild cold itself seemed to not inhibit the incorporation from acetate-C14 into lipids, but rather accelerate this process. Synthesis of the phosphorus moiety of phospholipids might be depressed slightly but primarily as a result of cold exposure.抄録全体を表示PDF形式でダウンロード (8553K) -
山田 幸男1960 年 18 巻 3 号 p. 95-140
発行日: 1960年
公開日: 2010/10/29
ジャーナル フリーThis paper is to report about the results of the experiments which were carried out on the weanling albino rats fed the synthetic diets (protein levels were 9% and 27%), in order to determine the level of salt most effective to enhance the availability of the individual nutrients and energy in the diet. The levels of salt tested were 0.53, 3.53 and 5.53%抄録全体を表示PDF形式でダウンロード (63682K) -
ジヤーに入れた飯の保存性について長井 摂郎, 佐藤 昭子1960 年 18 巻 3 号 p. 141-151
発行日: 1960年
公開日: 2010/10/29
ジャーナル フリーRice is generally cooked once a day in the ordinary Japanese home. After the rice is cooked it is transfered into a wooden rice tub “Hitsu”.
Nowadays, the jar which is a kind of vacuum-bottle seems to be effective for preserving the temperature of this cooked rice has a rising demand on the market.
Though it is well known that the jar is much more heat-effective than the rice tub, putrefaction is promoted because the optinum growth temperature of bacteria is maintained. For this reason in order to investigate preservation of cookd rice kept in the jar, the authors have attempted to clarify the relation between preservation temperature of the jar and multiplication of bacteria.
In this experiment some respects concerning multiplication of bacteria such as jar-size, rice cooked at three different time of the day i. e., for breakfast, lunch and dinner were taken into consideration and a comparison was made.
Experimental:
Bacteria growth was inhibited in case jar temperature was maintained over 50°C. Therefore bacteria. multiplication could first be observed in samples which came below 50°C more rapidly than others. However, in seasons like spring, autumn and winter when room temperature does not reach the optimum growth temperature of bacteria, bacteria multiplication declined in accordance with the temperature of the rice approaching room temperature. However, in contrast to this it should be noted that though bacteria multiplication is delayed when cooked riceis preserved at a temperature exceeding 50°C for a long period, after the lapse of time it is promoted and putrefaction occurs earlier than in the former case. This is due to the prolonged duration of optimum growth temperature.
Thus it is quite natural that rice preserved in the wooden rice tub showed much better results than in case of using the jar.
In contrast to this, in summer when room temperature is most suitable for bacteria growth, bacteria multiplication commenced at a later period, especially in case of samples maintaind over 50°C for a long period.
It is thus assumable that putrefaction occurs at an earlier period in the wooden rice tub.
In winter when room temperature is lower than optimum bacteria growth temperature, multiplication showed the same trend as in spring and autumn.
Conclusion:
It is concluded that putrefaction of boiled rice is prevented by preserving the rice in the jar at temperatures exceeding 50°C for a longer period and thereafter, when the temperature comes below 50°C the jar lid should be taken off and the contents left to cool.抄録全体を表示PDF形式でダウンロード (13251K) -
梶本 五郎, 吉村 須恵子1960 年 18 巻 3 号 p. 153-158
発行日: 1960年
公開日: 2010/10/29
ジャーナル フリー1. 本学生徒 (中学, 高校, 大学) 約400名の唾液PHを Methyl red 試験紙で測定し, 不正常値者が20%しめることを知つた。
2. 不正常値者程, 齲歯保有者多く, 齲歯本数も多い。
3. 短大の寮生は, その唾液PHが6.7～7.0に多く, 通学生は6.9～7.1付近に多かつた。
4. Ca摂取で通学生のほうが寮生よりも1.5倍量多く摂取している。
5. 寮生4名につき1～6月迄毎日1回唾液PHを測定し, 各個人及び日々により異なることを知り, 食物摂取の他に唾液PHの変化は生理的な現象が関与するのではないかと推察した。抄録全体を表示PDF形式でダウンロード (6195K)
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