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Volume 46, Issue 3
Displaying 1-10 of 10 articles from this issue
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[in Japanese]1951 Volume 46 Issue 3 Pages 87-88
Published: March 15, 1951
Released on J-STAGE: November 04, 2011
JOURNAL FREE ACCESSDownload PDF (402K) -
[in Japanese]1951 Volume 46 Issue 3 Pages 89-90
Published: March 15, 1951
Released on J-STAGE: November 04, 2011
JOURNAL FREE ACCESSDownload PDF (382K) -
[in Japanese]1951 Volume 46 Issue 3 Pages 90-93
Published: March 15, 1951
Released on J-STAGE: November 04, 2011
JOURNAL FREE ACCESSDownload PDF (847K) -
[in Japanese]1951 Volume 46 Issue 3 Pages 94-96
Published: March 15, 1951
Released on J-STAGE: November 04, 2011
JOURNAL FREE ACCESSDownload PDF (784K) -
II. Sugars in Syoyu (soy sauce)H. YOSHINO1951 Volume 46 Issue 3 Pages 105-98
Published: March 15, 1951
Released on J-STAGE: November 04, 2011
JOURNAL FREE ACCESS1. We ascertaind the existence of glucose, galactose, arabinose, and xylose in shoyu, but unfortunatly could not recognize ketose or ketose-containing sugars such as fructose and sucrose. The existence of maltose and manninotriose was vague.
2. We exathined the effect of NaCl, organic acids and amino acids on the Rf -value of sugars.
The NaCl was least desirable substance contained in syoyu in regard to the defection of sugars by this method.View full abstractDownload PDF (1072K) -
Hiroich AKIYAMA, Oki NAKAYAMA1951 Volume 46 Issue 3 Pages 111-105
Published: March 15, 1951
Released on J-STAGE: November 04, 2011
JOURNAL FREE ACCESSWe collected various putrefied and normally fermenting mashes of sake and tested them microscopically. and analytically and isolated bacteria by the plate culture method.
As the results of the studies we concluded that the putrefaction of moromi-mash of sake was caused by acid-forming bacteria (lactic bacteria).View full abstractDownload PDF (812K) -
Makoto SATO1951 Volume 46 Issue 3 Pages 114-112
Published: March 15, 1951
Released on J-STAGE: November 04, 2011
JOURNAL FREE ACCESSI studied the estimation of calcium and magnesium especially in water, by the method of paper partition chromatography. In this method, the max. relative error is 5 %.
Main points of this method are;
(1) the separation of Ca and Mg by the method of paper partition chromatography, and
(2) colorimetric estimation of alizarin solution extracted from Ca or Mg alizarin lake on the strip of filter paper.View full abstractDownload PDF (415K) -
How to mix Organic Acids to make Synthetic Sake.Yasuyuki KOBUYAMA, Takao NIHEI, Shiro YAMAZAKI1951 Volume 46 Issue 3 Pages 116-115
Published: March 15, 1951
Released on J-STAGE: November 04, 2011
JOURNAL FREE ACCESSIn the manufacture of synthetic saké succinic and lactic acids are used as acid-giving materials. Recently the former is used in a larger quantity than the later, in common factories the ratio, of the two is, for instance, 7 3 or 8 2.
Our examinations, however, show that such a large quantity of succinic acid gives rather a lower quantity to the Synthetic saké.View full abstractDownload PDF (188K) -
Isolation of Substances Having the Disgusting Smell of sake derived from putrid moromi-mash.Yasuyuki KOBUYAMA, Takao Nihei, Hideo Abe, Jiro Sasaki1951 Volume 46 Issue 3 Pages 118-116
Published: March 15, 1951
Released on J-STAGE: November 04, 2011
JOURNAL FREE ACCESS1. The substances, which cause the disgusting smell of sake from putrid moromi-mash, were separated as a volatile acid fraction.
2. In this fraction acetic acid and its ethylester were found in considerable amounts.
3. Other acids of higher boiling points were considered to be valeric, caproic or higher acid by their remarkable odour.View full abstractDownload PDF (380K) -
Meiji SUZUKI, Shun-ichi ITO, Hiroyuki FUJII1951 Volume 46 Issue 3 Pages 121-119
Published: March 15, 1951
Released on J-STAGE: November 04, 2011
JOURNAL FREE ACCESS1. 20 speciemens of asbestos are examined about their properties as the filter aid.
2. Although they contain 0.003 to 6.210 % of iron soluble in N-HCl, the iron dissolved in - the Japanese sake is only 0.002 to 0.012 %.
3. As the quantity of asbestos to be used for filtering is very small as compared with the quantity of the liquid to be filtered, it seems that the iron content of asbestos is of no great importance.
4. The velocity of filteration can be compared under certain conditions. There are various types of filteration time as shown in the table.
5. Through our examinations, No.12 or 13 is the best among all the speciemens. Both of them are the products from Arizona and they had been treated with. hydrychloric acid or water.View full abstractDownload PDF (318K)
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