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Volume 51, Issue 11
Displaying 1-22 of 22 articles from this issue
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[in Japanese]1956 Volume 51 Issue 11 Pages 711-712
Published: 1956
Released on J-STAGE: November 04, 2011
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[in Japanese]1956 Volume 51 Issue 11 Pages 712
Published: 1956
Released on J-STAGE: November 04, 2011
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[in Japanese], [in Japanese]1956 Volume 51 Issue 11 Pages 713-721
Published: 1956
Released on J-STAGE: November 04, 2011
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[in Japanese]1956 Volume 51 Issue 11 Pages 721-725
Published: 1956
Released on J-STAGE: November 04, 2011
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[in Japanese]1956 Volume 51 Issue 11 Pages 725-727
Published: 1956
Released on J-STAGE: November 04, 2011
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[in Japanese]1956 Volume 51 Issue 11 Pages 728-735
Published: 1956
Released on J-STAGE: November 04, 2011
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[in Japanese]1956 Volume 51 Issue 11 Pages 735-739
Published: 1956
Released on J-STAGE: November 04, 2011
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[in Japanese]1956 Volume 51 Issue 11 Pages 740-743
Published: 1956
Released on J-STAGE: November 04, 2011
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[in Japanese]1956 Volume 51 Issue 11 Pages 744-746
Published: 1956
Released on J-STAGE: November 04, 2011
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[in Japanese]1956 Volume 51 Issue 11 Pages 747-750
Published: 1956
Released on J-STAGE: November 04, 2011
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[in Japanese]1956 Volume 51 Issue 11 Pages 768-764
Published: 1956
Released on J-STAGE: November 04, 2011
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[in Japanese]1956 Volume 51 Issue 11 Pages 773-769
Published: 1956
Released on J-STAGE: November 04, 2011
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(Part 3) For ethyl alcoholMikio KATO, Osamu TAZIMA1956 Volume 51 Issue 11 Pages 775-774
Published: 1956
Released on J-STAGE: November 04, 2011
JOURNAL FREE ACCESSThe threshold test for the taste and odor of alcohol solutions was made by the method described in the former report.
The results are shown in table 2 and 3.View full abstractDownload PDF (184K) -
[in Japanese]1956 Volume 51 Issue 11 Pages 780-776
Published: 1956
Released on J-STAGE: November 04, 2011
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Ken-ich OTSUKA, Hiroshi MASUDA1956 Volume 51 Issue 11 Pages 783-780
Published: 1956
Released on J-STAGE: November 04, 2011
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Part VI. Sherry (4). On the Artificial Drying of Grape.Ken-ich OTSUKA, [in Japanese], Hiroshi MASUDA1956 Volume 51 Issue 11 Pages 786-784
Published: 1956
Released on J-STAGE: November 04, 2011
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Examinations on “Hiochi”Kenzo NAKAMURA1956 Volume 51 Issue 11 Pages 790-786
Published: 1956
Released on J-STAGE: November 04, 2011
JOURNAL FREE ACCESSPreservative action of aluminum chloride on sake was investigated. When aluminum chloride as added to sake in the amount of 0. 025%, it was recognized to-prevent the “Hiochi”. Hiochi is putrefaction phenomenon of sake by “Hiochi” bacteria.View full abstractDownload PDF (502K) -
On the influence of heating conditions, pH, and metals added.Y. INOUE, T. KAWASAKI, T. TSUCHIDA, S. UEDA1956 Volume 51 Issue 11 Pages 794-791
Published: 1956
Released on J-STAGE: November 04, 2011
JOURNAL FREE ACCESSThe turbidity of sake depended on heating conditions, but no common effect was observed with all kinds of saké.
When the pH of sake was adjusted before heating, the turbidity decreased with decrease of pH below 4.8.5.0. The turbidity increared when its pH value was increased to the original value after heating. This phenomenon seemed to be related with isoeletric points of turbid materials.
The ash of turbid materials in sake contained metals such as Ca, Cu, Mg, Fe, etc.
As a preliminary experiment concerning the relation between the turbidity and added metals, the Koji solutions with added Metals were fermented. The turbidity of the filtrates after heating was likely to be influenced by added metals, i.e., Ca, Mn, Fe, Cu, etc., and the filtrates in case of no added metals were more tubid than those in case of added metals, This seemed to indicate that fermentation conditions had some inflcunces upon turbidity.View full abstractDownload PDF (527K) -
On the turbidity of sake manufactured under the jurisdiction of Osaka Bureau in 1954[in Japanese]1956 Volume 51 Issue 11 Pages 797-795
Published: 1956
Released on J-STAGE: November 04, 2011
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[in Japanese], [in Japanese]1956 Volume 51 Issue 11 Pages 800-797
Published: 1956
Released on J-STAGE: November 04, 2011
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Yasushi KAZAMA1956 Volume 51 Issue 11 Pages 803-800
Published: 1956
Released on J-STAGE: November 04, 2011
JOURNAL FREE ACCESS1) S. Seilers method of reducing sugar determination is modified by the author and the determination of reducing sugar in soy-sauce is carried out by this method.
2) This method is more accurate than the previous methods, but the experimental conditions must be carefully adjusted.
3) It seems preferable that the concentratiin of standard glucouse, solution is 1.25mg/cc and sugar content in sample is about 20mg.View full abstractDownload PDF (439K) -
[in Japanese]1956 Volume 51 Issue 11 Pages 808-803
Published: 1956
Released on J-STAGE: November 04, 2011
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