巻号一覧
18 巻, 5 号
選択された号の論文の9件中1～9を表示しています
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鉄吸収と血清鉄との関係 (その2)西原 綾子1960 年 18 巻 5 号 p. 195-199
発行日: 1960年
公開日: 2010/10/29
ジャーナル フリーInfluence of ferrum reductum administration on serum iron in post-absorptive state was investigated.
The repeated dose of ferrum reductum was given at the time just as the first iron absorption curve fall half way down. No rise in serum iron was found, however.
It is supposed that the iron absorption was controled, and thereupon repeated dose of ferrum reductum was given with meal or on an empty stomach, but no rise in serum iron was seen. And then an extremely small amount of ferrum reductum was administered followed by the large amount of ferrum reductum when the iron absorption curve gradually began to fall, but no rise of serum iron level was found.
These were interpreted as Granick's mucosal block.抄録全体を表示PDF形式でダウンロード (5303K) -
食品が鉄吸収に及ぼす影響西原 綾子1960 年 18 巻 5 号 p. 200-204
発行日: 1960年
公開日: 2010/10/29
ジャーナル フリーThe influence of oil, butter, Dl-lysine on iron absorption was investigated.
Either butter or oil was not remarkably effective on iron absorption.
When dl-lysine was loaded with ferrum reductum there was seen a higher level in the serum iron, and the absorption hour was longer than the control.抄録全体を表示PDF形式でダウンロード (6856K) -
健康人の血清鉄, 血清鉄不飽和度並びに総血清鉄結合能西原 綾子1960 年 18 巻 5 号 p. 205-210
発行日: 1960年
公開日: 2010/10/29
ジャーナル フリーOf the healthy male adult, serum iron was 110γ%, unsaturate iron binding capacity was 216γ%, and total iron binding capacity was 326γ%, while those values of the female adult were 104γ%, 232γ%, and 336γ% respectively.
Serum iron level was higher in male than in female, but unsaturate iron binding capacity was vice versa.
The aged showed the lower serum iron level and higher unsaturate iron binding capacity than the younger.
Children's values were similar to those of the female adult.
There was no significant difference between the factory workers and the officers.抄録全体を表示PDF形式でダウンロード (7542K) -
鉄吸収と血清鉄, 血清鉄不飽和度並びに総血清鉄結合能との関係について西原 綾子1960 年 18 巻 5 号 p. 211-219
発行日: 1960年
公開日: 2010/10/29
ジャーナル フリーThe diurnal variation of unsaturate iron binding capacity was remarkably recognized the curve gradually uprising from evening and reaching the highest peak at midnight. During the night the curve remained stable and then it went down by and by to the lowest level at noon. This tendency of unsaturate iron binding capacity was quite opposite to that of serum iron.
The diurnal variation of total iron binding capacity showed a very slow wavy curve.
When administered ferrum reductum was absorbed there was a remarkable moving of unsaturate iron binding capacity, i. e. when serum iron made a great rise unsaturate iron binding capacity went down sharply, and when the former made a great descent the latter went up. If the absorption of iron was controlled, the unsaturate iron binding capacity remained at the high level. Less variation of total iron binding capacity was recognized.
Repeated administration of ferrum reductum could not move the high level of the unsaturate iron binding capacity.
It might be said without doubt that such a great variation of the unsaturate iron binding capacity would be attributed to the administration of ferrum reductum.
Total iron binding capacity, on the other hand, indicated less variation both in a normal case and in an iron absorption case, and the value of iron binding protein eras kept constant.
β-globulin value in serum protein was always. parallel wih the diurnal variation of total iron binding capacity, and little changes were recognized in these curves by administering ferrum reductum.
From the above observation, it is considered that the total iron binding capacity, iron binding protein and β-globulin have some constancy in their values.抄録全体を表示PDF形式でダウンロード (11357K) -
食品及び食餌の質が血清鉄, 血清鉄不飽和度, 総血清鉄結合能に及ぼす影響西原 綾子1960 年 18 巻 5 号 p. 220-225
発行日: 1960年
公開日: 2010/10/29
ジャーナル フリーThe higher serum iron value, lower unsaturate iron binding capacity level and better iron absorption were obtained from the animal protein diet than from vegetable protein one. It seems that it was caused by increasing the amino acids which stimulated the absorption of iron.
In case of the aged people vitamins had no effect on iron absorption, while Methyl-testosterone played some role in upheaving serum iron level and in lowering unsaturate iron binding capacity level of the old men. But these were restored to the same levels as the adults within four months.抄録全体を表示PDF形式でダウンロード (8296K) -
パン酵母の処理方法とその栄養価高居 百合子, 久我 達郎, 岩尾 裕之1960 年 18 巻 5 号 p. 226-229
発行日: 1960年
公開日: 2010/10/29
ジャーナル フリー処理方法を異にしたパン酵母を蛋白質源として幼白鼠を飼育して, その成長並びに体成分の蓄積を検した。
パン酵母処理方法4種の中, 自家融解 (酵母エキス) 群の成績が成長, 体成分蓄積ともに一番良好な結果を得た。これは, 自家融解のため細胞膜がこわされて, 消化吸収が良くなつたためと考えられる。酵母アミノ酸粉末群のN効率の悪いのは, 体蛋白蓄積の減少がら考えて, 脱色精製中に組成アミノ酸の損失があつたと考えられる。抄録全体を表示PDF形式でダウンロード (5126K) -
必須アミノ酸の補足効果について横田 フミ, 高居 百合子, 岩尾 裕之1960 年 18 巻 5 号 p. 230-234
発行日: 1960年
公開日: 2010/10/29
ジャーナル フリーTo see a supplemental effect of the essential amino acids on the bread yeast protein, the investigation was made by using albino rats.
To the amino acid mixture of a purified bread yeast protein, a supplementation of 0.8% DL-tryptophan had a marvelous effect on the weight gain and also N-balance of the rats.
At the end of the experimental period, animals were sacrificed, and free amino acids in the plasma, an amount of the essential amino acids in the liver and muscle were also determined by micro-bioassay method.抄録全体を表示PDF形式でダウンロード (5964K) -
飯の保存に対する酢の防腐効果について長井 摂郎1960 年 18 巻 5 号 p. 235-244
発行日: 1960年
公開日: 2010/10/29
ジャーナル フリー夏季における飯の腐敗防止法として, 酢の防腐効果を検討し次の結果を得た。
1) 炊飯後6時間以内に酢を加えた場合は, 1% (米に対する容量割合, 以下同じ) の混和では防腐効果がなかつたが, 3%を混和するときは, 一般腐敗細菌の増殖は抑制され, 48時間以上腐敗を認めなかつた。しかし, 48～72時間後頃よりカビが発生することを防止できなかつたから, 可食期間としては, 対照より24～48時間延長された。
2) 炊飯後12時間以上経過してから酢を加えた場合は, 3%の混和では, 飯の細菌汚染度により防腐効果は不確実で, 5%を混和することより, 対照より17～32時間, 可食期が延長された。
3) 酢の添加により, 一般腐敗細菌の増殖が抑制された飯は, 48～72時間後頃より, 酵母及び連鎖球菌の緩慢な増殖が見られたが, 飯の腐敗所見は認められなかつた。
4) 家庭における残つた飯の防腐は, 長期間を要求されることはないから, 上記の可食期間の延長は有意義であると認めた。抄録全体を表示PDF形式でダウンロード (13290K) -
1960 年 18 巻 5 号 p. 244
発行日: 1960年
公開日: 2010/10/29
ジャーナル フリーPDF形式でダウンロード (1307K)
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