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Volume 38, Issue 9
Displaying 1-9 of 9 articles from this issue
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Yohko SUGAWA-KATAYAMA1987 Volume 38 Issue 9 Pages 787-792
Published: September 20, 1987
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSThis study is designed to clarify the changes of composition and enzyme activities of the small intestinal mucosa in fasted rats.
Starvation for 3 days caused marked decreases in body weight, DNA and protein of small intestinal mucosa, and the activities of digestive enzymes.
After starvation for 3 days, rats were refed with the laboratory chow for 1, 3 and 7 days.
1) The body weight of rats recovered in 3 days.
2) The recovery of the small intestinal mucosa was very rapid, especially its dry weight and DNA.
3) Both sucrase and alkaline phosphatase activities increased markedly, then returned to the control level in 7 days.View full abstractDownload PDF (802K) -
Yasuko FUKUDA1987 Volume 38 Issue 9 Pages 793-798
Published: September 20, 1987
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSChanges of antioxidants (sesamol, sesaminol and tocopherol) and a precursor of antioxidant, sesamolin, in two types of sesame oil during frying processes with or without frying materials were investigated.
In the roasted seed oil, a type of oils, the production of sesamol from sesamolin during frying processes occurred in both frying tests with or without frying materials. But with some frying materials, the amount of sesamol produced was rather lower than without materials. The amount of tocopherol did not decrease during frying (180± 5°C, 45 min) with or without frying materials. In case of potato sticks' frying, sesamolin was hydrolyzed to sesamol and samin. In the unroasted seed oil, another type of oil, main antioxidant, sesaminol was found to be stable during frying temperatures with or without frying materials. The amount of tocopherol did not change, too.
Thus, it is thought that both type of sesame oils were very suitable for frying, because of protective action against the thermal oxidation of antioxidants contained in the oils.View full abstractDownload PDF (779K) -
Minase HIRANO1987 Volume 38 Issue 9 Pages 799-804
Published: September 20, 1987
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSThermal behavior of aluminum-magnesium alloy (JIS AC7A) casting pots were tested by measuring temperature change of the pots heated by town gas heater. Temperatures were measured by I.C. thermocouples fixed to several points.
As for the empty pots heated by constant flow of town gas, it was found that the temperature (t) of each point of the bottoms of the tested pots increased in the form of t=t max {1-exp (-kτ)}, where tmax is maximum temperature of measured points at steady state, k is a constant defined by experimental conditions, and τ is time for heating.
When the gas flow was full-opened, the temperature at the bottom center of the pot rose up to about 400°C in 4 min after heating started. At temperature around 600 C, swelling of aluminum alloy was observed on the bottom center of the nontreated pot, whereas no swelling was observed on that of the anodized pot.
In the case of heating of pots filled with water, the temperature of pots reached a maximum value around 105°C before boiling the bulk of water.View full abstractDownload PDF (986K) -
Kimiko OHTANI, Naoko MATSUMOTO1987 Volume 38 Issue 9 Pages 805-810
Published: September 20, 1987
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSThe changes of rtheological properties of the 0.5% powdered agar gels containing sugar or Konaame in concentration of 60% during the storage at 5 °C were examined.
1) The transparency of the powdered agar gels with Konaame in concentration of over 50% decreased significantly during the storage at 5 °C according to the retrogradation of the long chain dextrin contained in Konaame.
2) Hardness of the powdered agar gels, obtained from the analysis with curdmeter, increased significantly after 5 days storage at 5 °C.
3) Elasticity and viscosity of the gels were examined by the analysis of creep curves. The creep curves could be analyzed according to the six elements mechanical models consisting of Hookean body, one pair of Voigt body, plasto-elastic body and Newtonian body. According to the retrogradation of the long chain dextrin contained in Konaame by the storage at 5 °C, Young's modulus of Hookean body decreased, and the viscosity of Voigt body and the plasto-elasticity increased significantly for the first 3 days of storage.View full abstractDownload PDF (791K) -
Teijiro MIYAMOTO, Fumiko IKEDA1987 Volume 38 Issue 9 Pages 811-816
Published: September 20, 1987
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSEffect of garlic extract (GE) and diallyldisulfide (DADS) which is a principal component of antibacterial activity in GE on the growth of Escherichia coli were investigated.
1) GE or DADS inhibited the growth during 24 hr incubation. But GE in low concentration. promoted the growth after 48 hr incubation, whereas DADS did not. Cysteine reduced this inhibition.
2) By heating GE for 5 mmn. in boiling water bath, the inhibitory activity was reduced, but the promotive factor was not destroyed.
3) Growth rate on the incubation at 25 °C was slower than that at 37 °C, and inhibitory effect of GE at 25 °C was more active than that at 37V °C.
4) GE and lactic or acetic acid inhibited the growth synergistically.
5) Increasing the concentration of GE or DADS in the medium extended the lag phase of the bacteria in shaking culture.
6) Both GE and DADS showed bactericidal action on the bacteria.
7) It was presumed that the inhibitory factor in GE was reduced during the incubation, but the promotive factor presented in GE was kept or activated, then the growth promotion by GE was observed in later stage of the cultivation.View full abstractDownload PDF (901K) -
Terumi HIRABAYASHI, Kazuyoshi SATO1987 Volume 38 Issue 9 Pages 817-821
Published: September 20, 1987
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSThe effects of various additives on fermented milk formation were examined by using a lactic acid bacterium, Lactobacillus helveticus B-1.
The stimulants of acid formation were nucleic acid derivatives such as adenine, hypoxanthine and their analogues as well as sodium formate. Yeast extract also had a stimulatory effect on acid formation by L. helveticus. It is highly probable by our present data that an active component in yeast extract is different from the above stimulants.
None of amino acids, vitamins and inorganic salts which had been tested were effective. Some amino acids such as glycine, threonine and methionine had a rather inhibitory effect. Guanine and its analogues were inhibitory to acid formation by L. helveticus. Among them GMP had the highest inhibitory effect.
There was a close relationship between the length of bacterium measured by microscopic observation and the acidity of fermented milk.View full abstractDownload PDF (801K) -
Takezo TANAKA, Mieko MITSUMORI, Masuzo NAGAYAMA1987 Volume 38 Issue 9 Pages 823-831
Published: September 20, 1987
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSThis study deals with the shrinkage properties of the blended knit fabrics of angora rabbit hair and wool as compared with single woolen fabrics in both washing and drying processes.
The experiments have been carried out by using commercial drycleaning washers and simulated machines to comprehend the relationship between the shrinkage of knit fabrics in the practical use and that in the simulated experiment as well.
The main results are as follows :
1) When the moisture regain of knit fabrics are as high as about 62%, the mechanical action in solvent media and in tumble drying causes a remarkable shrinkage to both woolen and the blended knit fabrics.
2) When, on the other hand, the moisture regain is about 7%, the extent of shrinkage of the blended knit fabrics becomes higher, and the change in the surface appearance such as fuzz tangling also becomes more remarkable in proportion to the increase in the blending ratio of angora rabbit hair, it seems certain that the change in the surface appearance of the blended knit fabrics shows a close relation to shrinkage due to mechanical action.
3) In order to prevent shrinkage of angora/wool products, it is therefore necessary to carry squeeze washing gently in both solvent and aqueous media as well as to dry flat naturally.View full abstractDownload PDF (1308K) -
Seam Tensions of Kimono during Movements (Part 2)Harue HOSHINO, Misuzu KIYOTA, Eiko YOSHIDA, Chiyoka IZUMI, Hidekazu MI ...1987 Volume 38 Issue 9 Pages 833-842
Published: September 20, 1987
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSSeam tensions for women's Kimono were measured for four different kinds of cloths under four types of movement by three somatotype women. The results were as follows :
1) The elasticity of the fabrics had the greatest influence on seam tensions. Shinon crepe that had low elasticity showed the highest value (445 g/cm) of back seam tension at near the hips and tension of serge cloth that had high elasticity was low (190 g/cm). The side seam tension on the left at the bottom of Kimono was strongly affected by frictional force between the fabrics.
2) Factors influencing on seam tensions were different depending on somatotypes. Higher tension was found on the seams of the upper back and the hips for heavy-set women. The tension on bottom seams increased according to the length of the footstep and became higher for slender women.View full abstractDownload PDF (1162K) -
Seam Tension of Slacks during Body Movements (Part 1)Takako OGASAWARA, Tomoko KOUYAMA, Kiyomi MIZUSHIRO, Hidekazu MIYAUCHI1987 Volume 38 Issue 9 Pages 843-849
Published: September 20, 1987
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSThe purpose of this study is to obtain informations on sewing conditions from the dynamic measurement of the seam tension of slacks. In this paper, the seam tension was measured when women. of standard-size wearing basic slacks made five different body movements chosen from the movements of everyday life.
The results were as follows :
1) The relationship between the seam tension and the body movements was made clear.
2) The maximum seam tension was measured when the body was in motion rather than at rest like sitting in a chair.
3) When bending at the knees, sitting in a chair or making up and down movements on a footstool, a large tension was measured on the seams between the hips and the knees. The maximum tension was 100-200 g/cm on the back center seam and inner leg seam and approximately 100 g/cm on the side seam.View full abstractDownload PDF (1017K)
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