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Volume 51, Issue 9
Displaying 1-14 of 14 articles from this issue
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[in Japanese]1956 Volume 51 Issue 9 Pages 587-588
Published: 1956
Released on J-STAGE: November 04, 2011
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[in Japanese]1956 Volume 51 Issue 9 Pages 588-591
Published: 1956
Released on J-STAGE: November 04, 2011
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[in Japanese]1956 Volume 51 Issue 9 Pages 591-593
Published: 1956
Released on J-STAGE: November 04, 2011
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[in Japanese]1956 Volume 51 Issue 9 Pages 593-596
Published: 1956
Released on J-STAGE: November 04, 2011
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[in Japanese]1956 Volume 51 Issue 9 Pages 596-599
Published: 1956
Released on J-STAGE: November 04, 2011
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[in Japanese]1956 Volume 51 Issue 9 Pages 601-607
Published: 1956
Released on J-STAGE: November 04, 2011
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[in Japanese]1956 Volume 51 Issue 9 Pages 608-612
Published: 1956
Released on J-STAGE: November 04, 2011
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[in Japanese]1956 Volume 51 Issue 9 Pages 613-615
Published: 1956
Released on J-STAGE: November 04, 2011
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[in Japanese]1956 Volume 51 Issue 9 Pages 615-620
Published: 1956
Released on J-STAGE: November 04, 2011
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[in Japanese]1956 Volume 51 Issue 9 Pages 629-627
Published: 1956
Released on J-STAGE: November 04, 2011
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[in Japanese]1956 Volume 51 Issue 9 Pages 630
Published: 1956
Released on J-STAGE: November 04, 2011
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Shin SATO1956 Volume 51 Issue 9 Pages 633-630
Published: 1956
Released on J-STAGE: November 04, 2011
JOURNAL FREE ACCESSThe threshold test for bitterness of caffeine solution was tested by twelve judges in the purpose of the selection of the taste panel members.
All the judges were members of this group, 25-35 years old, men, and laboratory research workers or technical staffs of the fermentation industry.
And it was believed that they would be pretty trained and good tasters in general. The test solutions were made as shown in Table 1.
The test procedure was as follows;
1. Taste through 11 samples in the order of caffeine concentration.
2. Rinse the mouth with water and wait for 2-4 minutes.
3. Then taste the 11 blind samples in the random order, and score the rank according to the strength of threshold. The result was shown in Table 2. The Spearman's rank correlation coefficient rs was calculated for 12 judges (See Table 3).
Most values of rs were highly significant except one.
The minimum concentration for which bitterness was identified, was estimated to be 16×10-4 mol from the data of all judges.View full abstractDownload PDF (466K) -
(Part I) The interrelation between electric conductivity and quality of pot still spiritHyakuichi KATO, Toshiyuki NAKAO, Toyoaki SHIMADA1956 Volume 51 Issue 9 Pages 637-634
Published: 1956
Released on J-STAGE: November 04, 2011
JOURNAL FREE ACCESSHaving investigated the interrelation on 543 samples with the electric conductivity and the quality of pot still spirit;
1. The electric conductivities of pot still spirit were mostly 30-80 μΩ/cm.
2. The electric conductivities were higher in inferior products. The curves showing the vacation of electric conductivities by added acid or alkali solution were different specifically according to the class and kind.
3. We proved that the electric conductivity did not depend upon the simple constituent, but on certain constituents such as fusel oil and organic acids in pot still spirit.View full abstractDownload PDF (693K) -
Yasushi KAZAMA1956 Volume 51 Issue 9 Pages 640-638
Published: 1956
Released on J-STAGE: November 04, 2011
JOURNAL FREE ACCESSIt is very difficult to determine sugars in soy-sauce, since it contains various inhibitors.
Various methods were compared. The author proposed a method which is a modification of S. Seiler's one. It is very simple and accurate.View full abstractDownload PDF (383K)
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