All issues
Volume 23, Issue 5
Displaying 1-11 of 11 articles from this issue
- |<
- <
- 1
- >
- >|
-
Part III. The Conjugating Form of Riboflavin in Silkworm PupaT. KOYANAGI, K. MATSUMOTO1949 Volume 23 Issue 5 Pages 181-183
Published: December 01, 1949
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThe flavinmononucleotide and dinucleotide of silkworm are determined during the stages from larva to adult. Shortly after spinning the mononucleotide increases suddenly and thereafter decreases gradually until emergence. The amount of dinucleotide is comparatively small.View full abstractDownload PDF (88K) -
Part IV On the Peculiar Smell of Silkworm PupaT. KOYANAGI, S. CHIKUBU1949 Volume 23 Issue 5 Pages 184-185
Published: December 01, 1949
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThe most disgusting defect of silkworm pupa as food or feedstuff is its peculiar smell. We isolated two new aldehydes from the smell concentrate of pupa. The melting point of 2, 4-dinitrophenylhydrazones of these aldehydes are 121° and 140°, respectively.View full abstractDownload PDF (77K) -
Part VI. On the “B_??_u_??_Substance” in the Catalase PreparationsMasaharu SHIRAKAWA1949 Volume 23 Issue 5 Pages 186-191
Published: December 01, 1949
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThere exists no parallelism between the purity in term of “Kat. f.” and the iron contont of several catalase preparations (Table 3). The blue iron content related to the blue compound in the catalase decreases with increasing, purity of catalase, finally to about 20% of total iron. The iron distribution in catalase preparations with comparatively low purity is variable with time of acid treatment, but nearly constant in the case of purer one (Table 4). Some chemical properties of the blue iron proteid were described. The significance of the blue compounds was diseussed from the constitutional point of view. It was conclusively postulated that the blue compound which occurs in catalase preparations may not be an essential prosthetic group of catalase, but probably a kind of impurity, which is not detected by the measurement of “Kat. f.” and other tests.View full abstractDownload PDF (480K) -
Hidesaburo ITOW, Nobuo KYOZUKA, Chitoko SUGISAKI1949 Volume 23 Issue 5 Pages 192-193
Published: December 01, 1949
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSDeterminations of the value of the electrical resistance of living things ware made by many authors, but there are unexpectedly few reports about that of the muscle as the part of living things. We investigated the timely change of the electrical resistance in muscle under various conditions of heating, cooling and electrifying. We obtained the following results
(1) The fish belongs to the secondary conductor.
(2) The value of electrical resistance of fish varies according to the kind of fish.
(3) The electrical resistance of fish changes with time and relates to the putrefaction. So its electrical resistance may be good indicator for the judgement of freshness.
(4) The electrical resistance decreases by heating or electrifying. We think that the current increases gradually by the electrical shcck according to the upper reason.
(5) The electrical resistance changes by cooling with a similar tendency as by heating. We think the cooling of fish affects its taste.View full abstractDownload PDF (67K) -
Makoto KANDATSU, Hiroshi NISHI1949 Volume 23 Issue 5 Pages 194-199
Published: December 01, 1949
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSIn Bertrand's method, sometimes yellowish brown precipitate is formed, without forming ordinary red cuprous oxide.
Our experiments have been carried out to clarify the above disturbance and to eliminate it.
Results obtained are as follows
1) Yellowish brown precipitate is produced sometimes as a result of the decomposition of alkali labile organic sulphur compounds such as cystine and thiamine.
2) Disturbance of this sort is also caused by the presence of protein.
3) In order to eliminate the disturbance caused by protein, we used 6 kinds of protein precipitants, i. e. Pb-acetate, basic Pb-acetate, Na-tungstate, zinc hydroxide, tannin together with basic Pb-acetate, , and perchloric acid. Among these precipitants, tannin and basic Pb-acetate are the best, though the technic is somewhat troublesome. Na-tungstate comes next.
4) These precipitants have been proved not to be applicable for the elimination of much cystine and peptone.View full abstractDownload PDF (460K) -
Part I. Isolation of Flavorous Substances from Soy-cake, chiefly on the Flavors of Lower Boiling PointTamotsu YOKOTSUKA1949 Volume 23 Issue 5 Pages 200-205
Published: December 01, 1949
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThe flavorous substances in Soy were isolated from newly pressed Soy-cake. By means of steam distillation I divided them into about thirty fractions. From the distillate of lower boiling points two kinds of flavorous substances were isolated. Their empirical formulas are C6H14O3 and C9H18O2. Both of them have strong flavors and especially the latter's resembles very much to that in Soy. Besides them acetaldehyde, propionaldehyde, n-butylaldehyde and valeraldehyde were isolated. The most nonvolatile flavors were catched by means of adsorption with activated carbon. In this case the flavors obtained were very good and most resembling to that in Soy.View full abstractDownload PDF (157K) -
Part II. The Symbiosis of Clostridium Kaneboi with Bacillus mesentericus sp…Toshio NAKAHAMA, Yoshisuke HARADA1949 Volume 23 Issue 5 Pages 206-211
Published: December 01, 1949
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThe fermentation proceeded normally in the symbiotic culture with Clostridium kaneboi and Bacillus mesentericus as well as in the pure culture of Clostridium kaneboi even when very small amount of incubated solution was inoculated, and the fermentation in the former began earlier than that in the latter.
It was found that the management of acetone-butanol fermentation was not only simplified remarkably but the fermentation started earlier and more safely in the case of symbiosis of Clostridium kaneboi and Bacillus mesentericus sp. The colonies of Clostridium kaneboi were formed in the same method as with the culture of aerobic bacteria, when the symbioticculture of the two strains, was used to their slope culture. Two sorts of the colonies of Clostridium kanebos as well as the pure culture of the bacteria grew acording to the difference of cultivation temperature. We recognized that the fermentation proceeded normally by symbiosis with the two kinds of bacteria, even in the case of a semi-industrial test.View full abstractDownload PDF (549K) -
Part XVII-iii On the State of Increase and Decrease of the Ergot Alkaloids in and out of Cells in the Culturing Process (4)Matazo ABE1949 Volume 23 Issue 5 Pages 212-219
Published: December 01, 1949
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSIn the papers (XVII-i, -ii, , and-iii) the author has studied the observation that the ergot alkaloid accumlated in and out of the mycelium in the culturing process decreases sharply when the culture gets into the hungry state. As a result of the study, the following facts have been observed: (1) The ergot alkaloid produced in and out of the mycelium in the culturing process is gradually consumed by the fungus in the whole course of its development. (2) The consumption of the ergot alkaloid by the fungus in its course of development is attributable to the decomposition in cells in the process of self-digestion. (3) The ergot alkaloid added to the culture medium, not to mention that excreted by the fungus into the culture medium, permeates into cells during the whole course of its development and is stored therein. (4) The ergot alkaloid added to culture medium permeates not only into the cells of ergot fungus but also into those of various kinds of fungi and bacteria during the whole course of their development and is stored therein. (5) The quantity of the ergot alkaloid which can be found in cells at a certain period of the culturing process is considered to be the balance between the total alkaloid permeated into cells and that decomposed therein by that time. (6) The ergot alkaloid in culture medium exhibits a certain growth inhibitory action upon various kinds of fungi and bacteria including ergot fungus. (7) The permeation of an ergot alkaloid into cells has a close relation to its growth inhibitory action, and the former follows the latter. (8) The state of permeation of the ergot alkaloid into cells is analogous to that of the vital staining with methylene blue.View full abstractDownload PDF (821K) -
I. Mitteilung: Naehrwert des ReisstrohsKazuo YAMAFUJI, Akira UEDA1949 Volume 23 Issue 5 Pages 220-222
Published: December 01, 1949
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSDownload PDF (247K) -
Part II. The Production by_??_Submerged FermentationGinsei MATSUKURA, Masanobu KUDAKA, Shin-ichiro TAKAHASHI, Toshinobu AS ...1949 Volume 23 Issue 5 Pages 223-227
Published: December 01, 1949
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSStudies on l-sorbose production by submerged growth of gluconoacetobacter roseus nov. sp. in a small rotary drum fermenter revealed the following:
(1) d-Sorbitol, in concentration up to 30 %, was oxidized perfectly in 48 hours.
(2) Quantities of sorbitol medium should be 25 to 30 percent to the whole quantity of the fermenter; the less sorbitol medium was used, the better was the result.
(3) Quantities of inoculum could be lowered to 3% of the main nutrient solution.
(4) Qualities of sorbitol gave main influences upon fermentation.
(5) Concentrat on of nitrogenous nutrient (extract of fish-meaty) could be lowered to 0.2%, but when concentrated sorbitol medium was used, the concentration of 0.4_??_0.6% was desirable.
(6) Conditions of air flow, air pressure, rate of rotation according to WELLS et al. were employed also in these studies almost succesfully.
(7) Remedies for, eventual stoppage of electric current were studied. Several experiments in a large rotary fermenter revealed the same results to those in a small fermenter.View full abstractDownload PDF (426K) -
1949 Volume 23 Issue 5 Pages e1
Published: 1949
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSDownload PDF (30K)
- |<
- <
- 1
- >
- >|