巻号一覧
24 巻, 5 号
選択された号の論文の11件中1～11を表示しています
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中村 道徳, 山崎 鏡次, 丸尾 文治1950 年 24 巻 5 号 p. 197-201
発行日: 1950年
公開日: 2008/11/21
ジャーナル フリー1. The distribution of phosphorylase, phosphatase, and β-amylase in the leguminous seeds, and root vegetables was studied.
2. High phosphorylase activities were found in the leguminous seeds except soy bean and peas, and potatoes. Sweet potato and soy bean were high in phosphatase activities, and sweet potato, soy bean, taro, and kuwai were high in β-amylase activities.
3. Phosphorylase activity was not detected in samples with high β-amylase activity. The detection of phosphorylase activity in the presence of β-amylase will be discussed in the following paper.抄録全体を表示PDF形式でダウンロード (454K) -
(第2報)五つの型の絲状菌のグルコース,マルトース,デキストリンの生成經過に就て岡崎 浩1950 年 24 巻 5 号 p. 201-215
発行日: 1950年
公開日: 2008/11/21
ジャーナル フリー(1) Hydrolysis of soluble potato starch into glucose, maltose, and dextrins by five types of amylase of molds (as previously reported by the author(1)) are investigated by the selective fermentation methods with washed bakers' yeasts. The results obtained are shown in Tables 1-5, and Figs. 1-5. There are found remarkable differences in production of these 3 products of starch hydrolysis among these five types of molds.
(2) Based upon these data and some assumptions generally accepted, the author calculated out the activity ratios of α-, and β-amylases and maltase of these five types of molds as shown in Table 7.
(3) And he proved that the characteristics which had been generally noted concerning various, methods of alcohol industries are due fundamentally to the marked differences in the production curves of fermentable sugars among these five types of molds used as saccharifying agents.
(4) Some discussions were added to the reasons of the difference in fermentable sugar production curves of these five types of molds.抄録全体を表示PDF形式でダウンロード (1280K) -
土井 新次1950 年 24 巻 5 号 p. 215-219
発行日: 1950年
公開日: 2008/11/21
ジャーナル フリーPDF形式でダウンロード (410K) -
(第4報)バガスよりキシローズの製造水口 純, 大橋 實1950 年 24 巻 5 号 p. 219-222
発行日: 1950年
公開日: 2008/11/21
ジャーナル フリーXylan was prepared from bagasse and was hydrolyzed with 0.1_??_10% H2SO4 at 100° under atmospheric pressure. The optimum condition for the preparation of xylose was pursured. Then the preparation of xylose from bagasse was conducted as follows: 1kg of powdered bagasse was treated with 1% NaOH solution at room temperature for 1_??_2 days, washed thoroughly with water and hydrolyzed for 2_??_6 hrs. with 4_??_8% H2SO4 at under normal pressure. It was found that 70_??_75% of the total amount of the sugars formed was pentose. The crude crystals of xylose were obtained very easily without the use of CH3COOH or C2H5OH. In order to raise the sugar concentration of the hydrolyzate, the solution after saccharifications was repeatedly utilized for the the following process of hydrolyzing the bagasse. The sugar concentration was raised from 2.5% to 7.3% after the 4th repeated hydrolysis.抄録全体を表示PDF形式でダウンロード (376K) -
(第1報)基質の粘度變化に基くパパイン活性度の測定法,並にイオン交換樹脂による再生に就て松山 芳彦, 志村 憲助, 副島 正美1950 年 24 巻 5 号 p. 222-226
発行日: 1950年
公開日: 2008/11/21
ジャーナル フリーBy the viscosimetric determination it was found that the proteolytic activity of papain inhibited by heavy metal ions such as Hg++, Cu++ could be recovered by cation exchangeable base (C. E. B.), while C. E. B. alone has no effect on the activity of natural papain. This fact shows that the activation of natural papain by cysteine or HCN is not due to the removal of heavy metal ions from the enzyme molecule.抄録全体を表示PDF形式でダウンロード (440K) -
(第1報)蛋白質分解物及びアミノ酸より生じる香氣に就て小幡 彌太郎, 山西 貞1950 年 24 巻 5 号 p. 226-229
発行日: 1950年
公開日: 2008/11/21
ジャーナル フリーOn examining the odor which developed in the fermenting yeast juice mixed with various kinds of amino acids which were added seperately or jointly to th eformer, we could detect the soy-like flavor attributable to γ-methylmercaptopropylalcohol CH3SCH2CH2CH2OH when l-methionine was singly added. Similar odor was also detected whep cystine or solution of hydrolyzed human hair was added in this experiment. On the other hand, our experiments to test the odor produced by singeing saccharides which were mixed with one or several kinds of amino acids revealed also that the soy-like flavor could be detected exclusively when l-methionine or l-cystine was used. It is highly interesting that the odor due to the addition of l-cystine to saccharides is quite identical with that appeared in the early stage of the fermentation experiment with l-cystine.抄録全体を表示PDF形式でダウンロード (357K) -
小柳 達男, 松岡 道男1950 年 24 巻 5 号 p. 229-233
発行日: 1950年
公開日: 2008/11/21
ジャーナル フリー(1) The content of total thiamine and esterified thiamine in silkworm is determined (Table 1). The amount of thiamine is largest in pupal stage: the dried (non-pressed) and defatted pupae contain 1750γ, and those subjected to yeast fermentation 2440γ of thiamine per 100g (Table 4)
(2) About 30 per cent of the total thiamine is accumulated in Malpighian tube of pupae (Table 2) in the amount of 5090γ per 100g.
(2) The adenylpyrophosphate content is highest in the ripening stage, when the phosphorylation of thiamine is also at maximum (Table 3).抄録全体を表示PDF形式でダウンロード (466K) -
(第7報)産卵用養鶏飼料としての蠶蛹の價値小柳 達男, 松本 幸次郎, 田島 勝夫1950 年 24 巻 5 号 p. 233-238
発行日: 1950年
公開日: 2008/11/21
ジャーナル フリーWhen silkworm pupae are used as a substitute for sardine meal in feedstuff, the egg laying capacity of hen diminishes strikingly. The cause of this effect was researched by using the quail as the experimental animal, and it was found that the pupa is lacking in vitamin D. Dried herring and pressed sardine are the chief vitamin D source of feedstuff for, poultry in Japan and the former contains much D than the latter. If the pupa is supplemented with such vitamin D-containing material, it would be a very good feedstuff for the laying hen, being characterized with its protein of good quality and high vitamin B2 content.抄録全体を表示PDF形式でダウンロード (557K) -
(第6報)腐熟藁の飼料的價値藤井 定, 植村 辰男1950 年 24 巻 5 号 p. 239-241
発行日: 1950年
公開日: 2008/11/21
ジャーナル フリーPDF形式でダウンロード (314K) -
(第7報)藁末の濃硫酸處理山藤 一雄, 佐藤 武1950 年 24 巻 5 号 p. 241-243
発行日: 1950年
公開日: 2008/11/21
ジャーナル フリーPDF形式でダウンロード (298K) -
(第5報)酵母による混濁性の比較研究と粘質物の電子顯微鏡的所見(續き)貝原 友次郎1950 年 24 巻 5 号 p. 244-246
発行日: 1950年
公開日: 2008/11/21
ジャーナル フリーIn these reports (Parts 3, 4 and 5) the following points (a, b, c and d) were compared and their relation was discussed using many kinds of yeasts.
a. Degree of turbidy of liquid medium which was related to generation of gas bubbles by fermentation.
b. Dispersive character of colony which was suspended into water from solid medium.
c. Dispersive character of pellicle which was formed on the surface of liquid medium.
d. Electron-microscopic observation of mucous substance around cell wall of yeast using the sample which was suspended in water.
The results of these studies are as follows.
I. In the case of the kinds which were apt to raise easily turbidity of medium by generation of gas bubbles, the colony on solid medium and the pellicle were dispersed easily into milky suspension, and more over the cell was usually naked.
II. In the case of the kinds which did not raise easily turbidity of medium, the colony on solid medium and the pellicle were dispersed not easily into powdery or scum-like suspension, and usually mucous substance adhered to cell ; but in some of them which were suspended into milky condition in spite of difficult dispersion, abundant mucous substance was found around the cells and on collodium membrane.抄録全体を表示PDF形式でダウンロード (879K)
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