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Volume 18, Issue 9
Displaying 1-2 of 2 articles from this issue
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Resurvey of Vitamin content and other Behaviours of Meat Extract and Yeast ExtractEiko Takemori, Den'ichi Mizuno1963 Volume 18 Issue 9 Pages 375-378
Published: September 25, 1963
Released on J-STAGE: June 17, 2011
JOURNAL FREE ACCESSForty lots of Japanese as well as foreign made meat extract, yeast extract and broth have been examined for vitamin, creatinine content and other behaviours. The result showed that the reproducibility of yeast extract is high, though its biotin and other vitamin content is relatively low, whereas the reproducibility of meat extract is variable, though its vitamin content is very high. Practically the home made broth stood for half an year showed the best result both for the reproducibility and vitamin content during the whole course of the storage in a refrigerator.View full abstractDownload PDF (591K) -
Gendo OMORI, Moriyoshi IWAO1963 Volume 18 Issue 9 Pages 379-383
Published: September 25, 1963
Released on J-STAGE: June 17, 2011
JOURNAL FREE ACCESSAn 0 agglutinable mutant was isolated from the ultraviolet-irradiated culture of Vibrio parahemolyticus. A-55 (Type 13). This mutant retained the flagellar H and somatic O antigen of its parent strain but lacked in a specific antigenic component which was considered as the K (Kapsel) antigen. The behavior against heat and HC1 of the K antigen, as revealed by agglutination and absorption tests and by antibody formation in the rabbit, resembled that of the B antigen found in certain ofE. coli.
The O antigen of the mutant, naked of the K antigen, was destroyed by a treatment with HC1 resembling 5 antigen in certain of theSalmonella.View full abstractDownload PDF (925K)
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