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Volume 18, Issue 1
Displaying 1-10 of 10 articles from this issue
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[in Japanese], [in Japanese], [in Japanese], [in Japanese], [in Japane ...1965 Volume 18 Issue 1 Pages 6-8
Published: May 10, 1965
Released on J-STAGE: February 22, 2010
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[in Japanese], [in Japanese], [in Japanese], [in Japanese], [in Japane ...1965 Volume 18 Issue 1 Pages 9-18
Published: May 10, 1965
Released on J-STAGE: February 22, 2010
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[in Japanese], [in Japanese], [in Japanese], [in Japanese], [in Japane ...1965 Volume 18 Issue 1 Pages 19-32
Published: May 10, 1965
Released on J-STAGE: February 22, 2010
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[in Japanese], [in Japanese], [in Japanese], [in Japanese], [in Japane ...1965 Volume 18 Issue 1 Pages 33-46
Published: May 10, 1965
Released on J-STAGE: February 22, 2010
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Separation and Experimental Feeding on Rat of Chlorella OilIhei Iwata, Noriko Fukagai1965 Volume 18 Issue 1 Pages 47-51
Published: May 10, 1965
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSSeveral methods were applied to separate Chlorella oil from the paste (methanol extract of the fresh cake of Chlorella). One of the most effective one was the treatment with hydrochloric acid. When the petroleum ethereal solution was treated with hydrochloric acid, the greater part of the greenish substances was fixed or coagulated in the water layer. After decoloration with activated charcoal, paste oil containing about 40% of free fatty acid was obtained. Chlorella oil was prepared from paste oil after removing the fatty acid with alkali. The growth of the male rats receiving a diet containing 15% of Chlorella oil was inferior to that of soybean oil. The percentage of the liver weight in the former rat was higher than that in the latter, and the enzyme activity of the liver in former was also undesirable. The male rat on a diet containing 5% of fatty acid ethyl esters of Chlorella had the similar tendency.View full abstractDownload PDF (882K) -
Itsiro Nakagawa, Tetsuzo Takahashi, Katsumi Kobayashi, Youko Masana, F ...1965 Volume 18 Issue 1 Pages 52-54
Published: May 10, 1965
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSChemical growth of children in urban and rural districts was observed on 12-and 15-year-olds respectively, by determining the alkaline-phosphatase in the blood serum and the creatine, creatinine and 17-ketosteroids in the urine.
As the results, it was demonstrated that chemical growth of girls, especially girls in urban district spurted early and proceeded rapidly at adlescence.View full abstractDownload PDF (499K) -
Akemi Hata, Takao Murata, Kuniyasu Ogata1965 Volume 18 Issue 1 Pages 55-59
Published: May 10, 1965
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSSpinach, sweet pepper, kidney bean, edible podded pea, garden pea, lettuce, and green asparagus were packaged in several kinds of film bags in various ways and stored at various temperatures to determine adequate method of handling for assuring the maximum storage life. The use of polyethylene film bags (0.03-0.05mm) of low density type was beneficial in all tests, and the ratio of the volume of vegetables to the capacity of bags became an important factor when they were sealed completely.View full abstractDownload PDF (1067K) -
Properties of acid phosphatases in animal meatJun Toda, Hiromi Nakatani, Kiyofumi Ishii, Eiichiro Fujita1965 Volume 18 Issue 1 Pages 60-62
Published: May 10, 1965
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSInosine-5′-monophosphate (5′-IMP) and guanosine-5′-monophosphate (5′-GMP), used as flavor enhancers in food processing, are hydrolyzed by phosphatases in foods. The studies on the phosphatases in watersoluble fraction of animal meat were carried out.
The water-soluble fraction of animal meat contains acid phosphatase with optimum pH 5-6. In general, this activity is accelerated by Mg++, Mn++, Ni++ and Co++ and inhibited by Zn++. This phosphatase acts on 2′ (3′) -AMP and β-glycerophosphate as well as on 5′-nucleotides. This is inactivated by the heating at 70°C for 5 minutes.View full abstractDownload PDF (498K) -
Properties of phosphatases in fish meatJun Toda, Hiromi Nakatani, Kiyofumi Ishii, Eiichiro Fujita1965 Volume 18 Issue 1 Pages 63-65
Published: May 10, 1965
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSFollowing the preceding paper, studies were carried out on the properties of phosphatases in the water-soluble fraction of fish meat.
In the water-soluble fraction of fish meat, there are both acid and alkaline phosphatases. The acid phosphatase has similar properties to that of animal meat. The alkaline phosphatase has optimum pH at about 9. The alkaline phosphatase is inhibited by Zn++, but not affected by Mg++, Mn++, Ni++ and Co++ significantly. This phosphatase acts on 5′-nucleotides, but is less active on 2′ (3′) -AMP and β-glyceraphosphate.
Both acid and alkaline phosphatases are inactivated by heating at 70°C for 5 minutes. The relationship between heating velocity and the degradation of 5′-IMP was discussed.View full abstractDownload PDF (487K) -
Preliminary experiments for the application of mutton tallow to animal feedTakashi Kaneda, Kimie Arai1965 Volume 18 Issue 1 Pages 66-67
Published: May 10, 1965
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSIt is well known that mutton tallow is not a suitable fat for animal feed because of its high melting point. In order to reduce the melting point, the authors made the methyl esters of mutton tallow fatty acids and mixed them with the original fat at the rate of 25 to 50 per cent. The results of rat feeding experiments indicated that the digestibility of mutton tallow to which 25 per cent of the methyl esters had been added was slightly hiEher than that of the original fat.View full abstractDownload PDF (339K)
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