All issues
Successor
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 6
Displaying 1-12 of 12 articles from this issue
- |<
- <
- 1
- >
- >|
-
The Body capacity of Japanese will grow up moreKenta Omori1958 Volume 10 Issue 6 Pages 263-268
Published: April 15, 1958
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSDownload PDF (1281K) -
Vitamin B12 and Methionine contents of “Miso” fortified with viscera solublesTatsuo Koyanagi, Mitsuko Sato1958 Volume 10 Issue 6 Pages 269-271
Published: April 15, 1958
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSThe improvement of nutritional value of “miso” by the addition of viscera solubles before fermentation was undertaken. The fishy smell disappeared during fermentation when the amount of solubles did not exceed 2g per 100g of raw materials. The methionine content decreased greatly during fermentation, whereas the vitamin B12 content remained at the original high level of concentration. The regeneration of liver protein was found to be more conspicuous in mice fed with the diet consisted of rice and the fortified “miso” than those with that of rice and non-fortified “miso”.View full abstractDownload PDF (569K) -
(Part 2) Choline Content in Commercially Prepared Soybean Curd and its Waste liquorIsao Toyosawa1958 Volume 10 Issue 6 Pages 272-274
Published: April 15, 1958
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSThe choline contents were determined on the several products during manufacture of soybean curd, and following results were obtained.
1) The retention of total choline in soybean residue (kirazu), soybean milk, soybean curd and waste liquor were about 10%, 83%, 45% and 30%, respectively.
2) The ratio of lipide type choline to total choline in soybean curd was about 73%, and it seems probable that they are useful for coagulation of the curd.
3) Specific gravity and pH value of the waste liquor were measured, and solid matters, ash, reducing sugars, total nitrogen and total phosphorus were determined on the liquor above cited.
4) The total choline content in the waste liquor was found to be 10.6mg. /dl. as an average.
5) The waste liquor obtained was about 6.2-1. per Kg. of soybean.
6) Therefore it is assumed that, in our country, about 140, 000Kg. of choline in the form of chloride are being thrown away as waste liquor every year.View full abstractDownload PDF (562K) -
Effect of oxalic acid treatment upon acid valueSugitaro Tanaka, Asakichi Asahi1958 Volume 10 Issue 6 Pages 275-276
Published: April 15, 1958
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSThe oxalic acid treatment increases the acid value of alkali treated rice bran oil, but the rate of this increase is comparatively little.
To lengthen the hours of oxalic acid treatment at one time or to increase the quantity of the oxalic acid, give hardly any influence on the acid value.
The oxalic acid treatment can bring good result on the decolorization effect, of raw rice bran oil.View full abstractDownload PDF (376K) -
(Part 8) On the Transformation of Ca45 CO3 enriched to Miso during the ageingHiroshi Danbara1958 Volume 10 Issue 6 Pages 277-280
Published: April 15, 1958
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSFor the investigadon of the transformation of Ca added in ‘miso’ as Ca45CO3 during the ageing, the fractional extraction with solvents was carried out. For this, H2O, 10% CH3 COOH, and N/10 HCl were used as a solvent, succesively, and Ca45-content of each fractions was estimated with its radioactivity. About 20% of total Ca45 was found in the water soluble fraction before ageing, while this value was found to increase to 36% after ageing. On the contrary, the Ca45 content in acetic acid soluble fraction decreased while ripening from 73% to 60%, and only a small amounts of it was found in HCl fraction, and the mutual difference between these two was scarcely recognized.View full abstractDownload PDF (749K) -
1958 Volume 10 Issue 6 Pages 280
Published: 1958
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSDownload PDF (176K) -
(Part 9) On Permeation of Ca into Pickles soaked in Rice-bran (“Nukamiso”)Hiroshi Danbara1958 Volume 10 Issue 6 Pages 281-282
Published: April 15, 1958
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSThe permeation of Ca into “Nukamiso pickles” made by soaking vegetables in ricebran paste which was added Ca45CO3 was investigated by the use of radioautography of Ca45. As the results, it was recognized that Ca45 could permeat into the inner tissue of cucumber and egg plant through peels.View full abstractDownload PDF (2479K) -
Hiroshi Koyama, Yasuko Oki, Kimiko Yokoi1958 Volume 10 Issue 6 Pages 283-284
Published: April 15, 1958
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSWe observed the riboflavin content of several kinds of canned fish meats.
Most of them, the content of riboflavin was very low.
We determined riboflavin and its esters, separately, by paper chromatography, and found not so great differences between contents of flavin adenine dinucleotide, and flavin mononucleotide but the content of free riboflavin was small or none in many cases. Consequently, riboflavin and its esters may be lost over 50% during the process of canning.View full abstractDownload PDF (374K) -
Mizue Araki1958 Volume 10 Issue 6 Pages 285-287
Published: April 15, 1958
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSTotal cholesterol content of the fish, shell-fish, meat, egg, milk and these products was determined.
The results showed that total cholesterol content of fish, meat, and hen's egg was approximately from 50 to 150mg%. 60 to 200mg%, and 2000mg% or over, respectively, and of the red muscle of the fishes was more than that of the ordinal muscle.
In spite of low fat content, it was found to be very high cholesterol level of octopuses, cuttle-fishes, lobsters, crabs and shells. Cholesterol content showed no significant change by processing.View full abstractDownload PDF (541K) -
Setsuko Takagi1958 Volume 10 Issue 6 Pages 288-291
Published: April 15, 1958
Released on J-STAGE: March 26, 2010
JOURNAL FREE ACCESSMany reports have been published, hitherto, concerning the changes of riboflavin content of foodstuffs during the cooking, however, in these, the changes of total riboflavin contents of these were mainly dealed, and there were very few reports on the changes of flavinadenine dinucleotide (FAD), flavin mononucleotide (FMN), and free riboflavin (FR) contents while this process. In this the author measured fluorometrically by lumiflavin method of Dr. Yagi not only the total amount of riboflavin, but also the amounts of FAD, FMN, and FR, which were separated chromatographycally. The materials used in this experiment were meat and liver of beef, pork, and chicken, and the measurements were made before and after boiling of brief frying.
The results showed that the total amount of riboflavin was not decreased significantly by brief frying and that FAD and FMN were rather stable for this process, while FR was fairly unstable.
Similar conclusion could be also obtained by the histochemical examinations, which were performed in addition.View full abstractDownload PDF (2248K) -
Minoru Iida1958 Volume 10 Issue 6 Pages 292-295
Published: April 15, 1958
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSA number of methods for the determination of chloride in urine hitherto used was investigated thoroughly, and the ‘Schales’ titration method with mercuric nitrate solution was found to beethe most favorable procedure.
But, when applied to the urine, this method also had the following unfavorable points: 1), the end point of the titration was found to be somewhat obscur, 2), this fault was much more significant with acidic urine, and 3), in alkaline urine, the titration medium became red by the addition of diphenylcarbazone.
By the use of the sample solution diluted previously ten folds with N/10 acetic acid, and also of the reagent solution diminished to one-half of its HNO3 concentration to the original report, the simple, rapid, and accurate determination can be realized.View full abstractDownload PDF (757K) -
Ghoten Inagaki, Keiko Zen1958 Volume 10 Issue 6 Pages 296-297
Published: April 15, 1958
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSIn the previous report, we reported that the colorimetric test value of thiobarbituric acid (TBA) with vitamin A fortified ‘miso’ could be used as one measure of vitamin A retention in this material, as this reagent reacts with the oxidized fatty aeids in ‘miso’ which would be the most important factor for vitamin A destruction during the process of ‘miso’ production.
In this time, we have studied the relationship between the retention of vitamin A and the TBA test while storage.
For the first six months of storage, ‘miso’ showing a high TBA test value had generally a inferior ability for the protection of vitamin A, while this tendency could not always be expected after this period.
The high uniformity of vitamin A distribution in ‘miso’ would be expected by the spray of this vitamin directly to ‘Koji’.
In the long period storaged ‘miso’, the higher vitamin A retention was obtained with those sprayed both vitamin A and riboflavin than those only vitamin A spray.View full abstractDownload PDF (396K)
- |<
- <
- 1
- >
- >|