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[in Japanese]
1976 Volume 71 Issue 7 Pages
483
Published: July 15, 1976
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[in Japanese]
1976 Volume 71 Issue 7 Pages
484-487
Published: July 15, 1976
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[in Japanese]
1976 Volume 71 Issue 7 Pages
488-495
Published: July 15, 1976
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[in Japanese], [in Japanese]
1976 Volume 71 Issue 7 Pages
496-499
Published: July 15, 1976
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[in Japanese]
1976 Volume 71 Issue 7 Pages
500-504
Published: July 15, 1976
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[in Japanese]
1976 Volume 71 Issue 7 Pages
505-510
Published: July 15, 1976
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[in Japanese]
1976 Volume 71 Issue 7 Pages
511-514
Published: July 15, 1976
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1976 Volume 71 Issue 7 Pages
515-518
Published: July 15, 1976
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[in Japanese]
1976 Volume 71 Issue 7 Pages
519-521
Published: July 15, 1976
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[in Japanese]
1976 Volume 71 Issue 7 Pages
524-525
Published: July 15, 1976
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[in Japanese]
1976 Volume 71 Issue 7 Pages
526
Published: July 15, 1976
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[in Japanese], [in Japanese], [in Japanese], [in Japanese], [in Japane ...
1976 Volume 71 Issue 7 Pages
527-529
Published: July 15, 1976
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[in Japanese]
1976 Volume 71 Issue 7 Pages
530
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Part 2. Source of Buffer Capacity
K. OTSUKA, A. TOTSUKA, Y. IIMURA, T. SUWA
1976 Volume 71 Issue 7 Pages
545-548
Published: July 15, 1976
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Buffer capacity of the extract from grape skin or seed was measured by alkali-pH curve. The amount of catechin in the extract of seed was much that than in the extract of skin, however, buffer capacity of skin-extract was higher than that of seed-extract. Authentic catechin had little buffer capacity.
Rf of the paper chromatogram of the buffer substance was observed at 0.5-0.7, and coincidented with that of the fraction obtained from red wine.
It was proposed that buffer capacity of red wine was caused by a polyphenolic substance except catechin, derived from grape skin.
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[in Japanese], [in Japanese], [in Japanese]
1976 Volume 71 Issue 7 Pages
549-552
Published: July 15, 1976
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1976 Volume 71 Issue 7 Pages
553-555
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[in Japanese]
1976 Volume 71 Issue 7 Pages
556-559
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[in Japanese]
1976 Volume 71 Issue 7 Pages
560-563
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1976 Volume 71 Issue 7 Pages
564-568
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1976 Volume 71 Issue 7 Pages
569-573
Published: July 15, 1976
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Formation of acetoin in synthetic medium with added various carbon sources
Fujiharu YANAGIDA, Yukimichi KOIZUMI, Atumi NAKAZATO, Masazumi ARAKI, ...
1976 Volume 71 Issue 7 Pages
574-579
Published: July 15, 1976
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Formation of acetoin by
A. aceti IFO 3284 strain was determined in a synthetic medium with added various carbon sources.
(1) Malt, apple, and wine vinegars contained a large amount of acetoin and diacetyl but spirit vinegar did not.
(2) Great quantity of acetoin was formed from lactic acid. It is presumed that lactic acid is pyruvic acid by a lactate dehydrogenase of acetic acid bacteria and is further metabolized.
(3) A small amount of acetoin was produced from ethyl alcohol and the main organic acids included in the TCA cycle.
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[in Japanese]
1976 Volume 71 Issue 7 Pages
580-581
Published: July 15, 1976
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[in Japanese], [in Japanese]
1976 Volume 71 Issue 7 Pages
582-583
Published: July 15, 1976
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