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Volume 10 (1957 - 195･･･
- Issue 6 Pages 263-
- Issue 5 Pages 215-
- Issue 4 Pages 161-
- Issue 3 Pages 99-
- Issue 2 Pages 45-
- Issue 1 Pages 5-
Predecessor
Volume 10, Issue 3
Displaying 1-13 of 13 articles from this issue
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Fumimasa Yanagisawa1957 Volume 10 Issue 3 Pages 99-106
Published: October 20, 1957
Released on J-STAGE: February 22, 2010
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Hisato Yoshimura, Seiichi Yamaoka, Shunichi Usami, Toshiharu Yoshioka, ...1957 Volume 10 Issue 3 Pages 107-114
Published: October 20, 1957
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSEffects of excess intakes of calories and proteins are investigated by school boys in dormitories of colleges (18-19 of age) and of middle schools (13-16 of age). By taking 10-20% excess calories and 10-23g from the control, increase in the body weight and the girth of the chest were ascertained, while growth in the length and the muscle strength were not affected. Daily increase in body weight by 100 Cal. excess per day was about 10g among middle school boys, while 13g in college students. The retention of protein was 23-34% of body weight increase in college students, while 9-19% in middle school boys.View full abstractDownload PDF (1693K) -
Kintaro Yanagi, Takashi Shimamine, Toshiko Iijima, Komei Watanabe1957 Volume 10 Issue 3 Pages 115-119
Published: October 20, 1957
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSThis study was carried out to see what kinds of essential amino acids are apt to lack most in Japanese diet. 114 children of both sexes in a kindergarden in some district of Tokyo Metropolis were divided in 4 groups and each group was fed with one tablet of one gram of methionine (dl), threonine (dl), lysine (l) and lactose (as control) respectively for six month.
Their physical developement was observed before and after the feeding in body length, stem length, body weight, chest and arm circumference once a month.
Methionine and threonine showed marked good effect on the growth, especially in body length, but lysine had almost no effect on it, just as lactose fed for the purpose of control test.
The conclusion was drown from this result that their diet was lacking in both methionine and threonine, but not in lysine, because their families were rather of good social and economic condition among the citizens.View full abstractDownload PDF (988K) -
Hisako Ogata, Yoko Kimura1957 Volume 10 Issue 3 Pages 120-122
Published: October 20, 1957
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSA statistical survey was made of the actual amounts of rice and other cereals consumed as staple foods, with the object of furnishing data for the reformation of the food life of the general Japanese. The examined subjects were members of some 43 to 155 households resident mostly at Fukuoka Prefecture and some few at other parts of Kyushu; the amounts of the staple foods consumed in 10 days during the winter in 1954 and during the spring and the summer in 1955 were determined by examining in detail the questionnaire filled out by each resident. The amount of the staple food consumed per day by the adult is averaged as follows:
Farmers' Family Nonfarmers' family
In gram In gram
Rice produced in
Japan 464.4 323.4
Rice imported 8.9 50.2
Barley 58.1 51.9
Wheat 71.5 64.0
0ther cereals 9.0 1.6
Potatoes 98.2 58.4View full abstractDownload PDF (662K) -
Katsumi Watanabe, Ikuko Tsutsumi, Hisako Hatae, Yoko Fujino, Fujiko Fu ...1957 Volume 10 Issue 3 Pages 123-128
Published: October 20, 1957
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSWith the same object as reported in I, a similar investigation was carried out on 668 households, including those living in towns, in the country and in coal mine districts in Fukuoka Prefecture, extending over 4 seasons in 1955-1956. The mean daily consumption of cereals and potatoes averaged to one adult was as follows:
In gram
Rice produced in Japan 339.5
Rice imported 45.0
Barley 51.6
Wheat 53.7
Potatoes 13.6View full abstractDownload PDF (859K) -
Yosito Sakurai, Motoyoshi Miyazaki, Shinji Matsuura1957 Volume 10 Issue 3 Pages 129-133
Published: October 20, 1957
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSPen. islandicum was artificially cultured on polished rice by the authors. The yellowsis rice thus prepared was used for the feeding tests on experimental animals.
The process of yellowsis rice preparation was the same as that for Koji, and three steps of incubation time, two, four, and seven days, was chosen, at temperature 33°C, and resulting yellowsis rice was dried and groud to flour.
Feeding tests were performed triplicatedly and test diets Containing the above described rice at 80% level were administered on mice for 45 and 60 days.
Though it is difficult to extract some conclusion from these results, weak toxicity can be generally recognized in the yellowsis rice, but those fed the yellowsis rice for 2 days showed no toxicity and showed the same growth as those fed with control normal rice diet.View full abstractDownload PDF (930K) -
Yutaka Hayashi, Hisashi Ariyama1957 Volume 10 Issue 3 Pages 134-137
Published: October 20, 1957
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSThe influence of heat-treatment on the nutritive value of soybean protein was studied by measuring the effect of heat on the digestibility of soybean protein and the degree of liberation of “nutritive limiting factors”, methionine, cystine and lysine, by in vitro pancreatic digestion.
The digestibility of soybean protein was increased as the digestion period was prolonged and the autoclaving at 110°C as heat-condition showed the highest digestibitity and was followed by the autoclaving at 130°C and boiling. The dry-heating decreased the digestibility as compared with the control (raw) and the dry-heating at 150°C showed the lowest digestibility.
The degree of methionine liberation showed the same tendancy as digestibility, the autoclaving at 110°C was the highest, twice as high as the control and was followed by the autoclaving at 130°C and boiling. The dry-heating was lower than the control and the dry-heating at 150°C showed the lowest value.
The degree of liberation of cystine and lysine were almost the same as that of methionine.View full abstractDownload PDF (743K) -
On the Green Vegetables in WinterAyako Matsushita1957 Volume 10 Issue 3 Pages 138-140
Published: October 20, 1957
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSQuantitative separation of free amino acids occurring in green vegetables (nine kinds in total) was carried out by the combined use of ion exchange and paper partition chromatography. Total free amino acids adsorbed on the column of Amberlite-IR-120 were exhaustively eluted with aqueous ammonia (5%), and the eluate was taken to dryness in vacuo. The resulting residue was dissolved in 10ml of distilled water. A quantity of amino acids contained in 0.001ml of this solution was chromatographed on a sheet of paper by the two-dimensional development method, after which 0.1% ninhydrin solution was sprayed on the developed filter paper to confirm the precise position of the spot.
Then each spot was cut off and was steeped into 1% aqueous ninhydrin solution and 10% aqueous pyridine solution, and was boiled on the water-bath for 25min. The colored solution thus obtained was determined by spectroprotometrically at 570mμ. (in the case of proline and hydroxyproline at 440mμ.) The results of experiments were tabulated in Table 2.View full abstractDownload PDF (588K) -
(4) Amino Acids of Japanese Rice ProteinKei-ichiroh Sugimura, Hirokadzu Taira, Naoji Hoshino, Harue Ebisawa1957 Volume 10 Issue 3 Pages 141-144
Published: October 20, 1957
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSThe following 12 amino acids, valine, isoleusine, leusine, methionine, threonine, phenylalanine, tnyptophane, lysine, anginine, histidine, aspartic acid, and glutamic acid, of globulin and glutelin obtained from Japanese white rice were determined by microbioassay method, and rice used for this assay was 4 kinds of non-glutinous and the same number of glutinous one.
Glutinous nice was found to be rich significantly in lysine and aspartic acid in globulin fraction of protein, whereas no marked difference was found in amino acids composition of gluterin between glutinous and non glutinous species.View full abstractDownload PDF (723K) -
Paste Products (The Kamabokos)Chieko Urakami, Tomiye Imai1957 Volume 10 Issue 3 Pages 145-148
Published: October 20, 1957
Released on J-STAGE: March 26, 2010
JOURNAL FREE ACCESSAn X-ray machine (200kv and 20mA) was used for total dosages of about 104 rep and a Co-60 source (approximately 200 curies) for dosage levels of 105-106r., calculated values. The irradiation was carried out at a temperature in the neighbourhood of 10°C. and the control and irradiated samples (hermetically sealed in Polyethylene film bags) were stored at various temperatures, below 20°C., for the observation of storage periods. The determination of volatile nitrogenous base, organoleptic test, total bacterial count, and pH determination were employed for the detection of deterioration. Significant increases in storage period were observed with the irradiated samples; even those received the lowest dosage, 104 rep, could be stored at 0.3°C. for more than a month, showing no increase in volatile nitrogenous base and in bacterial count, while the unirradiated samples were found to be spoiled in four days. Considerations were given for methods to be employed for the detection of early stages of deterioration.View full abstractDownload PDF (867K) -
Yasuko Ogawa, Masako Takeda1957 Volume 10 Issue 3 Pages 149-151
Published: October 20, 1957
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSThe effect of recooking on the thiamine retention in pork was determined.
Pork was steamed, roasted, or fried, respectively, and then stocked overnight in ice box and cooked again next day, then the retained thiamine was estimated.
From the results, the loss of thiamine in recooked pork seems to be very slight, but the loss occured during the storage of several days in ice box seems to be considerably serious.View full abstractDownload PDF (2264K) -
Effect of Storage on thiamine, riboflavin, and pyridoxine contents of Cereal GermsHisayoshi Iwata, Shigekazu Suetsugu, Tetsuro Nakaya, Takuya Hayashida, ...1957 Volume 10 Issue 3 Pages 152-154
Published: October 20, 1957
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSRaw and moderately roasted germs of four kinds of cereals were stored at 37°C in the dark place, or at ordinary temperature in the room, and the changes of B vitamins contents during the storage were estimated.
The loss of thiamine of raw germs during the storage seemed to become larger in proportion to the degree of damage on germs. And the order of the loss was nearly as follows: Naked barley<Rice<Barley<Wheat (flaked)
The contents of riboflavin in germs were small, and the loss during storage was also small.
The loss of pyridoxine seemed to be generally small at ordinary temperature.
The palatability of germs were improved by roasting. Though there were some decreases in vitamins contents by roasting, the losses of these vitamins during the storage became smaller.View full abstractDownload PDF (476K) -
On the Reineckate Method and the Choline of Oilseeds in Oil IndustryIsao Toyosawa, Sadaichi Nakamura1957 Volume 10 Issue 3 Pages 155-158
Published: October 20, 1957
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSThe choline content in oilseeds used for the oil industry was determined from the standpoint of food chemistry. Several conditions for reineckate method were investigated previously to the choline determination. Results are as follows;
1) The crystals of choline reineckate grow larger, when the concentration of ammonium reineckate methanol solution lessens.
2) The decomposition of choline reineckate in water or acetone has been found to be affected by light, and the decomposition in acetone is much larger than that in water.
3) Rape seed and oil-meal of the same were found to be considerably better sources of choline than any of the oilseeds and oil-meals examined.
4) The choline loss ranged from 3 to 27% while solvent extracting and expelling. The loss in solvent extracting is generally more than in expelling.View full abstractDownload PDF (701K)
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