P. O. V. 約2000me/kgの酸化エステルを用いて各種脂肪族アミン, 芳香族アミンとの反応性を検討した。 その結果, 脂肪族アミン, 芳香族アミンはいずれもすみやかに反応が起こり, 時間の経過とともにP. O. V. の低下が認められた。 しかしながら比較のために行なった脂肪族炭化水素, 芳香族炭化水素, 芳香族ニトロ化合物と酸化エステルの実験においては, 対照実験と同様に特別な変化は認められなかった。 これより酸化エステルのアミンに対する反応は, アミノ基, イミノ基, または窒素原子が存在する部位でおこることが明らかとなった。
Rapid and accurate methods for measuring calcium in laying hen plasma and shell gland fluid by atomic absorption spectroscopy have been examined in the present work. The established procedure was briefly given as follow : Into a 25ml volumetric flask were pipetted 0.5ml of plasma or 1ml of shell gland fluid, and 2.5ml of strontium chloride solution (40, 000 ppm Sr). The mixture was made up to 25ml with distilled water. Using the dilute fluid prepared as above, the calcium content of plasma or shell gland fluid was determined with a nitrogen oxide-acetylene flame by atomic absorption spectroscopy. Thus, calcium in laying hen plasma and shell gland fluid could be determined on directly dilute samples without prior removal of any constituents. Recoveries of calcium added were satisfactory; values recovered were 100-107% for plasma and 97-100% for shell gland fluid.
To promote the use of the spent hen meat as a cheeper meat source, the difference of the changes in the tenderness, water holding capacity and protein extractability between broiler and spent hen muscles during storage was investigated. The pass of two stages, rigor mortis and thaw rigor as measured by penetrometer, was observed clearly in the broiler muscle compared with the spent hen muscle, and maximal rigor was observed within 2-4 hr after slaughter. The difference in the tenderness between broiler and spent hen muscles was also detected from the penetrometer readings. The water holding capacity of the raw broiler and spent hen meats decreased rapidly after death, reached to minimum at about 6 hr after death and was recovered with the progress of the storage. The same tendency was observed in the cooked broiler meat, but the decrease in the water holding capacity with the progress of rigor mortis was not observed in the cooked spent hen meat. The degree of the changes in the water holding capacity of the spent hen meat was less than that of the broiler meat, irrespective of cooking or uncooking. The amounts of extracted sarcoplasmic and myofibrillar proteins from the broiler muscle decreased till about 6 hr after death and after that, increased with the progress of the storage. On the other hand, the extractability of the sarcoplasmic and myofibrillar proteins from thespent hen muscle increased gradually after death, and the decrease in the extractability as observed in the broiler muscle was not observed.
POV method was modified to the convenient way to determine the deterioration degree of lipids contained in oil processed foods. A piece of food is immersed into POV reagent solution and dried with a hair drier. Then it is put into water, and blue color appears.