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Volume 24, Issue 2
Displaying 1-11 of 11 articles from this issue
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Part 1. Selection of New Oxidative BacteriaYônosuke IKEDA1950Volume 24Issue 2 Pages 51-55
Published: 1950
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESS -
Part 2. Production of 2-Ketogluconic Acid by Ps. fluorescens and S. marcescensYônosuke IKEDA1950Volume 24Issue 2 Pages 56-59
Published: 1950
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSProduction of 2-ketogluconic acid from glucose was studied. By shaking culture, Ps. fluorescens and S. marcescens produced 80 and 75% 2-ketogluconic acid, respectively. But by surface culture, the production of 2-ketogluconic acid was very small or none.View full abstractDownload PDF (329K) -
Part 5. The Xanthine Oxidase of SilkwormTatsuo KOYANAGI1950Volume 24Issue 2 Pages 59-62
Published: 1950
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSA xanthine oxidase is found in silkworm and it is very active in haemolymph. The author has isolated it from haemolymph by the method of precipitation by ammonium sulfate and adsorption on alumina gel. The spectroscopic and enzymic characters of the enzyme resemble to xanthine oxidase in milk, except that the absorption in spectrum, for the isolated enzyme begins at 210mμ, while that for xanthine oxidase in milk begins at 235mμ. Fig. 1 shows the absorption spectrum of a solution of the flavoprotein at the final stage of isolation.View full abstractDownload PDF (360K) -
Part 3. On the Similarity of Hop-Resins and the Discrepancy of Hop-StrawsYasuo UMEDA1950Volume 24Issue 2 Pages 62-68
Published: 1950
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSWhen the decoctions of German and domestic hop-resins were titrated with N/10 HCl, their titration curves were similar, but those of hop-straws were different. The same tendency was also shown by titration curves with N/10 NaOH. German hop-straws had weaker buffer action to alkali than domestic hop-straws while domestic hop-straws had weaker buffer action than German. Pre-servative value of both hop-resins were, almost the same to Saceharobacillus pasteurianus var. U.S., which was discovered from beer.
There were the factors in the hop-straws which determined the pH of the decoctions of hops. and the quality of the hops bitterness was determined by these pH values.View full abstractDownload PDF (562K) -
Part 4. On Copper and Lime in Hop-ConesYasuo UMEDA1950Volume 24Issue 2 Pages 69-73
Published: 1950
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSBy determining the Cu contents of hops produced from various countries by means of dithizone method, we obtained following results; German hops: 270_??_980mg/kg excepting one example of 16mg/kg, domestic and American hops: 8_??_30mg/kg. When the copper lime milk was sprayed at nearer the ripening period of hop-cones, the Cu contents of hops increased.
The Cu contents of barely were 0, 7_??_0, 9mg% in “Golden-melon” barely and 0, 45-0, 55mg% in “Sixrowed” barley. During the malting, the quantity of Cu conveyed to rootlets was small, while a large part of Cu remained in grains. By mashing about 70% of Cu in malt was dissolved and by boiling about 25% of Cu in hops was dissolved.View full abstractDownload PDF (558K) -
G. Yutaka TANAKA, Hitoshi MATSUOKA1950Volume 24Issue 2 Pages 74-76
Published: 1950
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSWe used the palladium-coated non-metallic poles with as good results in the electrolytic reduction method as platinum or palladium plates. In this paper, we mentioned the pole-making technics and three practical examples. We used such a pole in the reduction of 2-methyl-4-amino-5-cyan-pyrimidine into 2-methyl-4-amino-5-aminomethyl pyrimidine.View full abstractDownload PDF (269K) -
Kin'ichirô SAKAGUCHI, Hiroshi OKAZAKI, Takashi IWASAKI1950Volume 24Issue 2 Pages 77-79
Published: 1950
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThe authors have shown that, when the Japanese Koji mold, Aspergillus oryzae is cultivated on the starch pulp (the byproduct in the manufacture of starch from sweet potatoes and potatoes; an annual production of this byproduct amounts to 100, 000 tons in Japan) added with (NH4)2 SO4 through ordinary “Japanese Koii-making process”, it assimilates (NH4)2 SO4-N to the extent of about 98% into its mycelial protein. As the mold protein has been shown to be of high nutritive value1)2), the procedure must be very promissing method for the synthesis of proteins from inorganic nitrogen.
It is one of the features of the present method that the nitrate-nitrogen is as well utilizable which is not easy in the case of yeasts.View full abstractDownload PDF (236K) -
Part 11. Diazo-reactions of 1-nitro-2-amino-naphthalene Carboxylic acid-(3)Kazufumi YAGI1950Volume 24Issue 2 Pages 79-82
Published: 1950
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThe nitro-group of 1-nitro-2-amino-naphthalene carboxylic acid-(3) (I) was substituted easily by the diazotization process.
The following new compounds were synthesized by these processes as shown in Fig. 1.: 1-chlo-ronaphthalene-2, 3-dicarboxylic acid (VI), 1-chloronaphthalene carboxylic acid-(3) (VI) and 2, 1-naphthalene-diazoxide carboxylic acid-(3) (VIII). 1-Hydroxynaphthalene carboxylic acid-(3) (IX) was also obtained by this new procedure.
The mechanism of this reaction was discussed from the aspect of the resonance of naphthalenenucleus.View full abstractDownload PDF (315K) -
Part 1. Determination of Oil and Free Menthol in the Peppermint Leaves by Micro-methodTetsuo MITSUI, Hiromi NAKAYAMA, Jo TANAKA, Hideaki FUJIWARA1950Volume 24Issue 2 Pages 82-88
Published: 1950
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSDownload PDF (587K) -
Part 1. Classification of Molds into Five Types after the Manners of Starch HydrolysisHiroshi OKAZAKI1950Volume 24Issue 2 Pages 88-96
Published: 1950
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESS(1) The author investigated the correlation between the apparent saccharification degree and iodine-starch reaction of starch hydrolyzates by non-attacked (original) and attacked (pH 2.5, 40°C, 30 min.) enzyme systems of various species of molds (about 300 strains of Aspergillus, Rhizo-pus, Mucor and Penicillium), and found that they could be classified into 5 types as shown in Tables 1, 2, 3, 4, and 5, and Figs. 1, 2, and 3.
(2) If we call the amylase which is not destructed at pH 2.5, 40°C, 30 min., “Resistant” and the one which is destructed at the above condition, “Non-Resistant” then we can assume that five types of molds shown above contain enzyme systems respectively as shown in Fig. 4.View full abstractDownload PDF (699K) -
Katura TUZIMURA1950Volume 24Issue 2 Pages 97-100
Published: 1950
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThe root-nodules of leguminous plants were found to be extremely rich in lactoflavin content as compared with other parts of the plants. The average content was 14.6mg% in dry matter (3.6mg% in fresh tissue) for soybean nodules as shown in Table 1.
By careful preparation of the material, the lactoflavin was detectable both in cell-extract (mixture of protoplastha and cell-sap) and bacteria. But the lactoflavin in the bacteria easily disap-peared on extraction with water or Ringer solution, the non-extractable part amounting only to 2.04mg% of dry matter.
The most part of the Iactoflavin in the nodules existed in free state. No phosphoric ester or proteid was found in the cell-extract of the nodules.View full abstractDownload PDF (372K)
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