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Volume 44, Issue 5
Displaying 1-5 of 5 articles from this issue
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Satoru UENO, Megumi WADA, Naoko YAGISAWA, Akiyoshi MINATO, Junko YANO, ...1995 Volume 44 Issue 5 Pages 361-365
Published: May 20, 1995
Released on J-STAGE: October 16, 2009
JOURNAL FREE ACCESSThe structures of fat crystals in a W/O emulsion, particularly that of margarine, were examined by Xray diffraction and electron microscopy for clarification of the microstructures. Accurate measurement was made of the full width at half maximum (FWHM) of the small angle X-ray diffraction peak of long spacing (001) spectra for fat crystals. In a W/O emulsion having large FWHM of fat crystals of smaller size, crystals were found to be distributed by freeze replica electron microscopy. The results of the present study indicate that FWHM should be quite useful for determining fat crystal structures in a dispersed system.View full abstractDownload PDF (891K) -
Tomiko FUJII, Mitsue HASHIMOTO, Kazuhiko KANDORI, Tatsuo ISHIKAWA1995 Volume 44 Issue 5 Pages 366-371
Published: May 20, 1995
Released on J-STAGE: January 29, 2010
JOURNAL FREE ACCESSExamination was made of the effects of size and shape of the particles of four iron oxides, α-FeOOH, β-FeOOH, γ-FeOOH and α-Fe2O3, on the soiling of and their removal from a textile fabric. Nylon taffeta was soiled by an aqueous dispersion of iron oxide particles. The relationship between reflectance of the soiled fabric and particle content was determined. By application of this relationship in conjunction with Rees's equation, cover and association data on the particles on the fabric obtained.
γ-FeOOH which is small in size and thin plate has a high degree of coverage and easy to associate. β-FeOOH which is large in size and rectangular lod has a low degree of coverage and hard to associate. α-Fe2O3 which is small in size and octahedron has a high degree of coverage and hard to associate. α-FeOOH which is large in size and needle has a low degree of coverage and easier to associate than the rectangular lod and the octahedron particles. The removal of γ-FeOOH and especially α-FeOOH was more difficult than in the case of α-Fe2O3 or β-FeOOH.
It follows from the present results coverage depends on particle size, association depends on particle shape, and removal depends on both size and shape of particle.View full abstractDownload PDF (1000K) -
Masato NOMURA, Takahiro TADA, Akira HENMI, Yoshihito FUJIHARA, Kenji S ...1995 Volume 44 Issue 5 Pages 372-379
Published: May 20, 1995
Released on J-STAGE: October 16, 2009
JOURNAL FREE ACCESSCashew nuts are widely eaten, and the juice made from them is a popular healthy drink. In this study 6- [(Z) -8-pentadecenyl] salicylic acid (1) (anacardic acid monoene) was isolated from the shell oil of Indonesian cashew nuts. From this acid, 19 derivatives were synthesized by epoxidation, methylation and/or reduction of functional groups on the aromatic ring. These derivatives were examined for their use as whitening agents which inhibit Tyrosinase activity and hyaluronidase activity, and as scarvengers of superoxide. Compounds (1 b), (4 a), (4 b), (5 a) and (5 b) derived from (1) were found to be inhibited by 7883 % in tyrosinase activity, by 9698 % in hyaluronidase activity. Scavenging activity of superoxid was 6885 %.View full abstractDownload PDF (984K) -
Shuichi HAYASHI, Masazumi NARITA, Hiromu KAMEOKA, Toshiyuki ARAI1995 Volume 44 Issue 5 Pages 380-386
Published: May 20, 1995
Released on J-STAGE: October 16, 2009
JOURNAL FREE ACCESSEssential oil from the dried fruit of Ligustrum lucidum Aiton was prepared by simultaneous distillation and extraction (SDE). From 37 kg of material, 2.80 g of essential oil were obtained (yield 0.009 %). The essential oil had a weakly sweet, sour and earthly odour. Component deter-mination was conducted by GC and GC-MS. The presence of 214 compounds were definitely or tentatively confirmed.
The major compounds of the essential oil were α-pinene (5.30 %), β-pinene (3.76 %), limonene (6.69 %), 4-terpineol (3.14 %), 2-phenyl-1-ethanol (4.17 %) and eugenol (6.12 %).View full abstractDownload PDF (492K) -
Tateo MURUI, Akemi FUKUSHIMA, Junko SHOUGE1995 Volume 44 Issue 5 Pages 387-390
Published: May 20, 1995
Released on J-STAGE: October 16, 2009
JOURNAL FREE ACCESSClarification was made of the relationship between durable foaming in frying and the amount of oxidized oil. The oxidized oils are composed of polar and polymerized oil. In this study foaming height served as the basis for assessing the durable foaming of oil. Foaming height was shown to be clearly related to the amounts of a polar compound or polymerized oil. Durable foaming during frying was caused by the formation of polar compounds or polymerized oils at more than 20 % and 10 %, respectively.
Polar compounds and polymerized oils were better indicators of the deterioration of heated oil than oxidized fatty acids, and formation rate for evaluating the foaming of frying oil.
By the present method using HPLC equipped with a hydrogen ionization detector, polar compound amounts could be determined more rapidly than by the JOCS method.View full abstractDownload PDF (619K)
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