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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 6
Displaying 1-15 of 15 articles from this issue
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Ryozo Hirohata1959 Volume 11 Issue 6 Pages 297-305
Published: 1959
Released on J-STAGE: November 29, 2010
JOURNAL FREE ACCESSDownload PDF (2250K) -
Shinjiro Hanada, Yoshio Yokoo, Enzo Suzuki, Naohiko Yamaguchi, Takeo Y ...1959 Volume 11 Issue 6 Pages 306-307
Published: 1959
Released on J-STAGE: November 29, 2010
JOURNAL FREE ACCESSThe effect of poly-phosphates as a preservative for l-ascorbic acid was examined.
Sodium hexametaphosphate had somewhat superior preservative effect to metaphospharic acid for l-ascorbic acid solution. This effect was especially increased below pH 3.5 and the most effective range of this was found to be 50-400mg % in l-ascorbic acid solution.View full abstractDownload PDF (378K) -
Shinjiro Hanada, Yoshio Yokoo, Enzo Suzuki, Naohiko Yamaguchi, Takeo Y ...1959 Volume 11 Issue 6 Pages 308-309
Published: 1959
Released on J-STAGE: November 29, 2010
JOURNAL FREE ACCESSThe effect of sodium hexametaphosphate as a preservative for l-ascorbic acid in sugared and none sugared orange juices was examined.
Sodium hexametaphosphate was found to be effective for the preservation of l-ascorbic acid in above two kinds of orange juices, especially in the latter.View full abstractDownload PDF (389K) -
Koichi Takano, Noriyuki Akiyama, Jiro Kobayashi, Kazuo Nishimura, Hiro ...1959 Volume 11 Issue 6 Pages 310-318
Published: 1959
Released on J-STAGE: November 29, 2010
JOURNAL FREE ACCESSFor the purpose of finding the most adequate value of protein intake for the physical development of the Japanese children, an experiment of protein supplement was performed with 56 children of 2-10 years old. They were divided into four groups. The first group was given the diet chiefly composed of milled rice, the second milled rice and pressed farley (7:3), the third milled rice and roasted soybean flour as a protein supplement, and the fourth given fish powder instead of soybean flour of the third group.
The supplementing procedure was continued 2 months. However, there did not appear any improvement on protein retention. The result suggests that the usual intake of protein 2.5%/kg/day as the average value is not insufficient for their nomal growth.
The group which was given fish powder took more calcium 10mg/kg/day than other groups. However, there was no difference on calcium retention to them. We guess that their usual intake of calcium 20mg/kg/day is not insufficient for the calcium metabolism of children at those age.View full abstractDownload PDF (1234K) -
Part II. On the Seasonal Changes of the Basal Metabolic Amounts of InfantsTakeshi Nakano1959 Volume 11 Issue 6 Pages 319-330
Published: 1959
Released on J-STAGE: November 29, 2010
JOURNAL FREE ACCESSThe basal metabolic rate of 21 Japanese infants (2-4 years of age) was measured 3-5 times over in each season for a year by the helmet-mask method, and the seasonal changes of those were as follows:
(1) The basal metabolic rate of infants was the lowest in summer and the highest in winter, that of boys in winter was increased by 13.1%, in spring, +8.5%, and in autumn, +3.6% of that in summer; that of girls in winter being increased by +13.5%, in spring, +11.2%, and in autumn, +5.6% of that in summer.
(2) The amounts of O2-consumption were in proportion to the basal metabolic rate, and were the highest in winter, and the lowest in summer. But the amounts of CO2-excretion were not different in each season.
(3) The respiratory quotient showed high value in summer and autumn, and the lowest in winter.View full abstractDownload PDF (1906K) -
Part III. On the Standard Amounts of Basal Metabolism of the Japanese InfantsTakeshi Nakano1959 Volume 11 Issue 6 Pages 331-337
Published: 1959
Released on J-STAGE: November 29, 2010
JOURNAL FREE ACCESSThe basal metabolic rate of 64 infants (1-4 years of age) in the Hokuriku-District was measured by the helmet-mask method, and the process of these changes by age were observed. In consequence, the new research data on the basal metabolic rate of Japanese infants were reported.View full abstractDownload PDF (1681K) -
On the Inhibitory Effect of Melanin-like Substance on β-AmylaseGoro Tamura1959 Volume 11 Issue 6 Pages 338-339
Published: 1959
Released on J-STAGE: November 29, 2010
JOURNAL FREE ACCESSThe inhibitory effect of melanin-like substance on β-Amylase action was studied, and the results obtained are as follows:-
1) About 73.5% inhibition of the activity of β-amylase was caused by the preincubation of melanin-like substance at the concentration of 105γ per ml, with the enzyme solution for 10 minutes.
2) This inhibition on β-amylase is irreversible type, and the activity does not recover from inhibition by the addition of 2.58×10-2M. NaCl.
3) The inhibition ratio does not vary with pH, except in extreme alkalinity.
These results seem to suggest that the strong combination of melanin with β-amylase is occurred while the 10 minutes' preincubation of the enzyme solution with this.View full abstractDownload PDF (345K) -
Masami Yokoyama, Sayaka Kawashima1959 Volume 11 Issue 6 Pages 340-341
Published: 1959
Released on J-STAGE: November 29, 2010
JOURNAL FREE ACCESSThe components of the boiled extracts of the flesh, the, head, the intestines, and also the combination of these parts of ‘Niboshi’ were mutually compared quantitatively, and the free amino acids in them were also inspected by paper-chromatography.
From these it was assumed that the inferiority of the taste of this boiled extract to that of ‘Kombu’(Larninaria japonica) as the broth would be due to higher fats content of the former than the latter.View full abstractDownload PDF (372K) -
(I) Kombu for BrothMasami Yokoyama, Ayako Takahashi1959 Volume 11 Issue 6 Pages 342-343
Published: 1959
Released on J-STAGE: November 29, 2010
JOURNAL FREE ACCESSTo prepare the broth from ‘Kombu’(Laminaria japonica) this is boiled in water for 3 to 5 minutes or soaked in water for 2 to 5 hours. The quantity of iodine in these broth and residue was compared mutually. In every cases about 80% of total iodine dissolved in broth.View full abstractDownload PDF (371K) -
Norimasa Inoue, Mitsuhiko Saigo, Yuko Ayano, Kaoru Ogura1959 Volume 11 Issue 6 Pages 344-346
Published: 1959
Released on J-STAGE: November 29, 2010
JOURNAL FREE ACCESSThe complementary effects of chlorella or yeast eats on the nutritional value of casein were studied with rats. The protein source of the experimental diets were composed of casein, or casein and its half does of chlorella or yeast eats. Feeding these foods to experimental animals resulted in gross effects, e. i. the growth of animals, digestion, or absorption of foods. In the experiments of animal growth, it was observed that the additional uses of these materials considerably promote the increase rate of body weight.View full abstractDownload PDF (631K) -
Tatsuo Koyanagi, Teru Takanohashi, Hiroko Oshida1959 Volume 11 Issue 6 Pages 347-350
Published: 1959
Released on J-STAGE: November 29, 2010
JOURNAL FREE ACCESSIn the course of making goat milk cheese, the putrefaction was prevented by the following method: after matting, the coagulated mass was buried in a bed of charcoal ashes and left in a cool place. The ashes kept in dryness were renewed several times till the complete ripening of the cheese.
The nutritive value of the cheese was estimated by growth rate of rats fed with it and by its effects on the regeneration of the liver protein of fasted mice and was found to be not only superior to that of “natto”(fermented soybeans) but even superior to that of“natto”plus methionine.View full abstractDownload PDF (948K) -
(I) Total Amino Acids of Soybean ProductsHirokadzu Taira, Harue Ebisawa, Kei-ichiroh Sugimura, Yosito Sakurai1959 Volume 11 Issue 6 Pages 351-354
Published: 1959
Released on J-STAGE: November 29, 2010
JOURNAL FREE ACCESSThe content of total amino acid in 16 kinds of soybean products were determined by microbiological assay method. The experiments were conducted with the following specimen obtained from market, the results being discussed in comparison with those of soybean assayed under the same series of the experiment: Two species of soybean (1) and (2) these specimen numbers coincide with those in Table (3), Tofu (3), Abura-age (4), Okara (5), Kori-dofu (6), Yuba (7), Kina-ko (8), Natto (9) and Nyu-fu (10). Among the specimen (3) to (9), histidine of (3), lysine of (5), and methionine of (6) and (7) showed rather high potency in comparison with the average value of two species of soybean, and aspartic acid of (3), cystine, threonine and valine of (4), methionine and tyrosine of (5), cystine of (7) and threonine of (9) were found to be inferior to those of soybean. The most marked difference was observed in the amino acids component of (10) as illustrated in Figure 1.View full abstractDownload PDF (870K) -
(II) Transfer of Amino Acids during the “Tofu” ProcessingHirokadzu Taira, Harue Ebisawa, Kei-ichiroh Sugimura, Yosito Sakurai1959 Volume 11 Issue 6 Pages 355-357
Published: 1959
Released on J-STAGE: November 29, 2010
JOURNAL FREE ACCESSTo examine the change of the amounts of amino acids during Tofu processing, the 18 kinds of total amino acids were assayed by microbiological method with the followingspecimen obtained from a series of definite process of Tofu.:(1) Material soybean, (2) Soybean immersed in tap water, (3) Go (steamed bean), (4) Okara (A), (5) Okara (B), (6) TOnyu, (7) Tofu (the final product), (8) Immersing water (to be wasted), (9) TO-yu, (these numbers are in coincidence with those in Table 2). From the results, shown in Table 2, tyrosine was found to move into Okara, and methionine and tryptophan to have also the same tendency.Generally speaking, except the specimen (8) and (9), no marked difference was observed in amino acid pattern among these specimen in comparison with material soybean.View full abstractDownload PDF (644K) -
Hideo Higashi, Ryo Kikuchi, Kikuko Tabei1959 Volume 11 Issue 6 Pages 358-361
Published: 1959
Released on J-STAGE: November 29, 2010
JOURNAL FREE ACCESSVery few data is known about the nutritive elements of salted marine appetizers, though they are popularly tasted by Japanese, especially in the cases of riquors since hundreds years before.
The authors determined the content of proteins, fats, vitamins and minerals on representative manufactures which are sold in department stores.The results are illustrated in Table 1, 2 and 3.View full abstractDownload PDF (601K) -
Researches on the Mechanism of the Browning with the Model SystemsKiyoshi Izumi, Teruo Iwasaki1959 Volume 11 Issue 6 Pages 362-365
Published: 1959
Released on J-STAGE: November 29, 2010
JOURNAL FREE ACCESS(1) The free saccharides and amino acids of air-dried radish were chromatographically detected, and the results were as follows: the following sugars and amino acids were detected as the results:
rhamnose, fructose, glucose, sucrose, leucine, valine, methionine, alanine, glutamic acid, aspartic acid, arginine and histidine.
(2) The mechanism of the browning of air-dried radish was preliminary studied with the forty model systems which have the different combinations of these materials mentioned above (plus lysine) and L-ascorbic acid.Among these systems, the remarkable color development was observed in the following three cases:
(a) fructose-methionine
(b) glucose-lysine
(c) L-ascorbic acid-histidineView full abstractDownload PDF (346K)
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