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Volume 26 (1968)
- Issue 6 Pages 261-
- Issue 5 Pages 219-
- Issue 4 Pages 147-
- Issue 3 Pages 111-
- Issue 2 Pages 61-
- Issue 1 Pages 1-
Volume 26, Issue 2
Displaying 1-8 of 8 articles from this issue
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[in Japanese]1968 Volume 26 Issue 2 Pages 61-62
Published: March 25, 1968
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSDownload PDF (2990K) -
S. Satowa, T. Kuga, H. Suzuki, S. Oshima, F. Ohta, Y. Kanke, S. Suzuki1968 Volume 26 Issue 2 Pages 63-73
Published: March 25, 1968
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSWhite Wistar albino rats were given a low fat basic diet to which various fats and oils were supplemented. The animals were kept on their respective diets for 14 weeks, and the fatty acid composition of adipose tissue, liver, adrenal gland and serum was observed. Urinary 17-ketosteroid values were also measured.
Among the above observations, the fatty acid composition of adipose tissue was found to be most influenced by the nature of the diet, being dependent on the amount of the fatty, acids contained in the diet.
The content of linoleic acid in adipose tissue of animals fed on diets of animal fats, low in linoleic acid, showed a tendency to exceed that of the dietary fat.
Further, a proportional tendency of urine 17-ketosteroid excretion to the linoleic acid content of the dietary fats and oils supplemented was also observed.
A significant correlation between the essential fatty acids content in the adrenal grand and the amount of urinary 17-ketosteroid excretion was of a great interest.
It thus appears that the essential fatty acids may have a significant importance in relation to the function of the adrenal cortex.View full abstractDownload PDF (14860K) -
On the chracter and fatty acid composition of extract oil in liver of rats by supplement of extract components of animal and the garlicGoro Kajimoto, Katsunori Mukai, Hiroshi Ochi1968 Volume 26 Issue 2 Pages 74-78
Published: March 25, 1968
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSRancid oil come up for issue when for instance, fat and fatty foods are overheated at home or by their distributors, or when they are left long under a high temperature and humidity. It is true that fats under these circumstances, because if we are taken considerably rancid, it is unavoidable that certain evil results. thus, to neutralizer the toxicity carried by rancid oils poses an important problem.
Then, for the purpose of protecting the toxicity induced by rancid oil, examined the supplemental effect of S. B (has the water extract of the animal liver and the garlic as it main components) on the rats.
From experimental result it was supplemental effect of S. B (20mg/day per 100g body weight) was distinctly observed.
In this paper, investigate has liver weight, amount of extract oil in liver and fatty acid composition of extract matter in liver by ethyl ether.
The following results were obtained:
Rats bred with rancid oil (Po. V 500) was liver weight and extract oil remained in higher than that bred with fresh oil. But the case of the group given the S. B those was decrease observed.View full abstractDownload PDF (5428K) -
Hatsuko Seike, Ikuko Shono, Yuzuru Kume1968 Volume 26 Issue 2 Pages 79-83
Published: March 25, 1968
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSDetailed and systematic studies have been made on the semi-microdiffusion analysis developed by Charley (1945) and by Conway (1943, 1957) for the quantities of carbon dioxide. As a consequence, remarkable improvements have been made on accuracy and precision that have increased the sensibility of the material and simplified the process. The coefficience of variation of the newly improved method is ±0.57% at the 0.8-65.0mg/ml concentration level. In addition, it may be possible to apply techniques of semi-microdiffusion to the problem of fish spoilage.View full abstractDownload PDF (6358K) -
Kunihiko Ohara, Miyoko Tamaki1968 Volume 26 Issue 2 Pages 84-89
Published: March 25, 1968
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSSoy-oil, which seems to come from the soybean-oil in the course of producing soysauce, has not been used for food up to now.
Soy-oil presents considerably other natures different from soybean-oil by being given physical, chemical and microbiological reaction, during the manufacturing process of soy-sauce.
This oil shows the high acid value and rancidity, so it is not used for food. We have made clear of some special features of soy-oil in this study.View full abstractDownload PDF (6898K) -
In the Nutrient Intake and the Food Economical InvestigationMisue Morita, Kayo Komada1968 Volume 26 Issue 2 Pages 90-97
Published: March 25, 1968
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSThis report pointed out the nutrient status in dietetic life of the students on the nutrient intake in diet, the food composition, the rate of food using and the food cost. It is our purpose to improve the nutrient status by these data what we considered seasonally and according to their ages.View full abstractDownload PDF (6800K) -
The Liking of Proteinous Foods in Obara Village, Aichi Prefecture (Report 1)Fukuyo Goto, Atsuko Takeuchi, Hiroya Sasaki, Toyo Toda, Hideko Masuda, ...1968 Volume 26 Issue 2 Pages 98-105
Published: March 25, 1968
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSIn order to get basic material for the nutritional education, which is to eliminate the fateful feeding habit of rural districts, we surveyed the liking of proteinous foods of the inhabitants of a agricultural community named Obara village which is under the administration of the Toyoda Health Center.
(1) In this survey of the liking to the proteinous food of the agricultural population of Obara village, we found remarkable differences of liking between both sex, age groups and food groups respectively.
(2) Children, adolescents and adults of both sex of Obara village revealed their highest liking to eggs among proteinous foods. On the other hand, their no-liking to meat, chicken and milk was striking. In this, it must be noted that this no-liking was especially high among boys, girl adobescents and women adults.
From these findings, we realize keenly that, at the time of education for diet improvement of rural areas, special attention must be paid to this multistratal structure of food liking, such. as sex, age, and, at the same time, to the importance of education from the side of production and circulation of animal protein, commodities.View full abstractDownload PDF (7905K) -
1968 Volume 26 Issue 2 Pages 106-108
Published: March 25, 1968
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSDownload PDF (1965K)
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