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Successor
Volume 11 (1958 - 195･･･
- Issue 6 Pages 297-
- Issue 5 Pages 221-
- Issue 4 Pages 163-
- Issue 3 Pages 103-
- Issue 2 Pages 45-
- Issue 1 Pages 5-
Predecessor
Volume 11, Issue 5
Displaying 1-16 of 16 articles from this issue
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Part XV, On the Metabolism of Mineral Elements in the Rachitic Infants and Animals, and the Summary and Discussions on the Metabolism of Mineral Elements in Relation With the Nutritive Conditions.Tae Goto1959 Volume 11 Issue 5 Pages 221-223
Published: 1959
Released on J-STAGE: November 29, 2010
JOURNAL FREE ACCESSEven though the greater amounts of calcium and phosphorous taken by the rachitic infants and animals from their mother's milk and the diets than the nomals, their absorption or retention in the body was smaller and also their metabolisms in the body became more diffcult.
However, potassium and sodium, showed sometimes the reverse tendencies comparing with those of calcium and phosphorous.The amounts of total and di alyzable calcium and also phosphorous were greater in the mother, s milk taken by the good nutritive infants but the excretions of calcium, phosphorous, iron, and copper were generally smaller than those of malnutritive infants.View full abstractDownload PDF (357K) -
Part IV.On the Effect of Buckwheat Supplementation to Rice and WheatYasuo Hurusawa, Chikae Harada1959 Volume 11 Issue 5 Pages 224-229
Published: 1959
Released on J-STAGE: November 29, 2010
JOURNAL FREE ACCESSThe nutritive value of buckwheat was estimated by growth test with young albino rats fed on the following diets:
Exp.I.rice powder and buckwheat flour in various ratio (100/0, 75/25, 50/50, 25/75, 0/100),
Exp.II.wheat and buckwheat flour in various ratio each including minerals andvitamin mixtures.
It was found out that the growth of the groups provided with more buckwheat than 1/3 of rice powder or wheat flour, was much stimulated compared with that of the groups of low buckwheat ratio.
This result was assumed to be due to the rise of protein score by supplementation of essential amino acids, such as tryptophane, which is low in rice, and lysine, low in wheat, from buckwheat flour.View full abstractDownload PDF (755K) -
Hajime Endo1959 Volume 11 Issue 5 Pages 230-234
Published: 1959
Released on J-STAGE: November 29, 2010
JOURNAL FREE ACCESSThe amount of agar in Japanese cake, consisted of agar, azuki beans paste, and sugar, was tried to determine by the colloid titration method.When cakes were homoge nized with water of 10 times of weight of cakes and its supernatant was used as the test material for this method, sugar and salt did not interfere with this titration, while azuki beans paste interfered greatly with this and the error by this paste could not completely eliminate even after the digestion of this with diastase.
There was also slight difficulty in determining the value of agar absolutely, because the titers for this determination were varied with the varieties of agar.View full abstractDownload PDF (1038K) -
Ayako Matsushita1959 Volume 11 Issue 5 Pages 235-238
Published: 1959
Released on J-STAGE: November 29, 2010
JOURNAL FREE ACCESSThe variation of content of free amino acids during the course of germination of leguminous seeds harvested in autumn, was investigated in detail by the combination of ion exchange chromatography and paper partition chromatography.
The results of experiments were tabulated in Table 2.View full abstractDownload PDF (867K) -
Masayoshi Ogawa, Machiko Ono1959 Volume 11 Issue 5 Pages 239-242
Published: 1959
Released on J-STAGE: November 29, 2010
JOURNAL FREE ACCESSIn accordance with the real survey, held at Aichi Pref, Nagoya City, and others onMay, 1957, on the individual business conditions, many kinds of food for testing rats wereprepared, and for about a month, these foods were administered to rats. The results of thisexperiment were as follows:
1. The remarkable deficiencies of calories, proteins, Ca, and various vitamins (especiallyvitamin A and riboflavin) on the foods used in this study were observed.
2. The growth of these experimental animals were only 65-70%of standard group.View full abstractDownload PDF (1081K) -
Part II The Difference of Choline Deficient Symptome Occurred by the Feeding of Different Kinds of Diet to Rat and the Effect of Choline etc. on ItKônosuke Tomabechi, Yoko Soeno1959 Volume 11 Issue 5 Pages 243-248
Published: 1959
Released on J-STAGE: November 29, 2010
JOURNAL FREE ACCESSTwo kinds of choline deficient diet, one is low in protein and the other is high inprotein and fat and low in methionine, were fed to rats and the results were as follows.
1) Diet low in protein produced fatty liver when casein, used as a source of protein, waspurified with water and alcohol completely, but did not occur the kidney damage.
In one case, acute liver necrosis was found after high peroxide value of liver lipid hadrapidly dropped.
2) Diet high in protein and fat and low in methionine, produced characteristic hemorrhagickidney in choline deficiency even though fatty liver was not so remarkable.
This difference might be due to the quality and quantity of protein or fat used inthese experiments.
3) Cystine and tocopherol enhanced choline deficiency while choline, vitamin B12, and methionine had the protective effect.View full abstractDownload PDF (1322K) -
Part III The Feeding of Various Kinds of Fatty Acids to Choline DeficiencyKônosuke Tomabechi, Yoko Soeno1959 Volume 11 Issue 5 Pages 249-252
Published: 1959
Released on J-STAGE: November 29, 2010
JOURNAL FREE ACCESSThe occurrence of choline deficient symtomes, chiefly judged by fatty liver and hemorrhagickidney, was observed when various fatty acids were added to low casein diet fedto rats.
As the results of these experiments, it was found that stearic acid was more toxicthan oleic acid and short-chain saturated fatty acids lauric, caprylic, and capric acids) werel ess toxic than long-chain fatty acids (stearic, palmitic, and myristic acids).View full abstractDownload PDF (855K) -
Part II. Changes of the Size and Constructive Components during the RipenessTakeshi Waki, Yoshio Sato1959 Volume 11 Issue 5 Pages 253-256
Published: 1959
Released on J-STAGE: November 29, 2010
JOURNAL FREE ACCESSThe sudachi is the special fruit of Tokushima prefecture, and it is most used in theAutumn.
The main object of using it is to taste its essence, or its special perfume.
The fruit increases its weight by 12 times and pulp weight changes from 35% to 75%of its total weight during the growing seasons (from July to November).
The largest factor of the increased weight is moisture, and another components (protein, fiber, pectin and ash) begin to decrease their proportion from the end of August.View full abstractDownload PDF (703K) -
Part III. Changes of the Juice components according to the Ripeness, and the Detection of Sugars by the Paper Partition ChromatographyTakeshi Waki1959 Volume 11 Issue 5 Pages 257-260
Published: 1959
Released on J-STAGE: November 29, 2010
JOURNAL FREE ACCESSIn this paper we are reporting on the results of the estimation of Sudachi juice.
1. Specific gravity of the juice is nearly 1.03.
2. pH of the Sudachi juice is2.2-2.5and juice obtained from the sarcocarp contains 3-5%of acids. As it gets ripe, the acid tends to decrease.
3. Glucose, fructo3e and sucrose are detected as the sugar component by the paper partition chromatography.
4. The sugar content is0.6-2.0%and increases greatly when it is overripe. This is caused by the increase of cane sugar, as the quantity of reducing sugar is constant.View full abstractDownload PDF (694K) -
Part I. Urinary Excretion of Acids and Bases by Healthy Women.Minoru Iida, Hiroko Mochizuki, Mizue Araki, Naoko Hokimoto, Etsuko Sat ...1959 Volume 11 Issue 5 Pages 261-263
Published: 1959
Released on J-STAGE: November 29, 2010
JOURNAL FREE ACCESSUrinary excretion of acids and bases by healthy women on a normal diet was investigated.
It was obserbed that the excreted substances in urine were influenced by foods and conditions in the body.
Generally, excretions of total bases and Cl were proportional to the volume of urine and parallel with each other.
Urinal pH was scattered from 5.0 to 8.0, and decreased gradually toward afternoon and it was found that there was some tendency between the increases of NH3, H3PO4concentration and titratable acidity and the decrease of pH.View full abstractDownload PDF (595K) -
Part II. The Effect of the Administration of Acids and Base on the Excretion of Urinary SubstancesMinoru Iida, Hiroko Mochizuki, Mizue Araki, Naoko Hokimoto, Etsuko Sat ...1959 Volume 11 Issue 5 Pages 264-267
Published: 1959
Released on J-STAGE: November 29, 2010
JOURNAL FREE ACCESSIn a previous study of the excretion of components in the urine of normal subjects, marked variations were observed in responce to daily foods and conditions in the body.
The effect of dosed various acidee and bases on the excretion of urinary substances was investigated in this report.
The administration of HCl, NH4Cl and NaCl increased total base and Cl after 3 hours in the urinary excretion, respectively, but that of NaHCO3 increased total base only.
HCl, organic acids and sugared water decreased pH and produced increases in the excretion of NH3, H3PO4 and titratable acidity.View full abstractDownload PDF (820K) -
Hideo Mori1959 Volume 11 Issue 5 Pages 268-270
Published: 1959
Released on J-STAGE: November 29, 2010
JOURNAL FREE ACCESSTo investigate some factors on storage of wheat flour, especially, to know the factors concerning the deteriolation of flour of the lower layer of flour bags piled in storehouses, following experiments were done:
1) When various weights were placed on the surface of wheat flour, how the chemical properties differ between them of different conditions during storage?
2) How much does water vapour penetrate through wheat flour container, made of paper, staple fiber or polyethylene? Following results were obtained:
3) The temperature of the wheat flour under a higher pressure during storage was lower than that of under a lower pressure, in summer. This fact was also ascertained in storehouses of bakeries. Such difference of temperatur, and pressure did not influence the change of chemical properties of wheat flours for about 3 months.
4) The order of permeability of wheat flour containers for water vapour was staple fiber bag>paper bag>polyethylene bag. The relative value could be numerically showed as belows (papers as 100) staple fiber 119, papers 100, polyethylen 34.View full abstractDownload PDF (631K) -
Hiroshi Danbara1959 Volume 11 Issue 5 Pages 271-272
Published: 1959
Released on J-STAGE: November 29, 2010
JOURNAL FREE ACCESSSeveral food materials, land and marine products, were analyzed on its contents of calcium and radio-strontium.
Land produce foods, such as rice and wheat, harvested in 1957, contained 11-16mg of calcium per 100g, but strontium unit (SrU: Sr90μμc/Cag) were increased about 10 times of that of 1956 year's ones and amounted to about 100×SrU.
On the other hand, marine products, such as cooking salt contained Sr90 only 14 SrU.
It was considered that SrU content of marine products was less than that of land produced materials, because in the sea, Sr90 would be diluted by sea water.View full abstractDownload PDF (396K) -
Hisato Yosimura, Masao Iwanami1959 Volume 11 Issue 5 Pages 273-277
Published: 1959
Released on J-STAGE: November 29, 2010
JOURNAL FREE ACCESSThe authors devised a new method of measuring the acid or alkaline effect of food by titration of ash sample with glass electrode.
The acid effect is represented with a negative number of ml of normal alkali required for neutralization of the ash solution obtained from 100g food sample, while the alkaline effect with a positive number of ml of normal acid.
Various food materials were measured and the values determined were found to coincide with the previous author's within the experimental error.
The acid or alkaline effects of Japanese diets of various composition were also determined to coincide well with the calculated values from food compositions.
The mean value for all Japanese people which was calculated from the mean food consumption surveyed by the Ministry of Health and Welfare was -1.5, indicating an almost neutral effect.View full abstractDownload PDF (1298K) -
Kazuko Oka1959 Volume 11 Issue 5 Pages 278-280
Published: 1959
Released on J-STAGE: November 29, 2010
JOURNAL FREE ACCESSIt is generally judged that “Kurozukuri”(Soused squid containing the ink) is tasted better and sweeter than “Shirozukuri”(Soused squid without the ink), and so the influence of squid's ink on the autolysis of squid was investigated from the point of amino acids liberation during the process.
Free amino acids contained in these soused products were estimated by paper partition chromatography and the changes of these acids during the ripening were cited in Table 1.
Proline, methionine, serine, and glutamic acid in “Shirozukuri” disappeared in ripened product of 54 days, while the same acids did not undergo any chemical and bacterial changes in “Kurozukuri” of the same ripening period.
From these rerults, it is assumed that “Kurozukuri” is little susceptible to the action of bacteria and that there exists some materials for this action in the ink of squid.View full abstractDownload PDF (641K) -
Misao Haruta1959 Volume 11 Issue 5 Pages 281-295
Published: 1959
Released on J-STAGE: November 29, 2010
JOURNAL FREE ACCESSThe studies on the heat-resistibility of coliform organisms in milk were done, and the following results Nvere obtained.
1) Coliform organisms isolated from raw-and pasteurized-milk were heated in saline solution and 6 strains, out of 76 Escherichia Coli strains, survived after that at 63°C for 30 minutes.
2) Coliform organisms suspended in milk had, in general, more heat resistibility than in other medium.
3) The destruction of coliform organisms occures logarithmically according to the monomolecular reaction equation, and coliform organisms may survive after the pasteurization at 63°C for 30 min. when present in excessive numbers.
4) There is no difference in heat-resistibility between the strains cultured in milk and the one cultured in broth when the concentration of bacteria in heating medium is the same numbers.
5) The heat shocked coliform organisms may lie dormant for some periods without multiplying in desoxycholate agar and other medium.View full abstractDownload PDF (4124K)
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