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Volume 25, Issue 1
Displaying 1-15 of 15 articles from this issue
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Part 1. Influence of Various Conditions of Liming on the Hydrolysis of Skin and HairHarukazu TOYODA1951 Volume 25 Issue 1 Pages 1-4
Published: 1951
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThe comparative hydrolysis of the rabbit skin (Corium) and the rabbit hair has been studied as, the functions of time of liming, ratio of the volume of the solution to the weight of the sample, the amount of lime, the concentration of sodium sulphide and the amount of the sulphide present.
The hydrolysis of the skin and hair proceeds at a nearly uniform rate for the number of days. The effects of the ratio of the volume of the solution to the weight of the sample and of the amount of lime upon the hydrolysis of the skin and hair are almost negligible.
Presence of sodium sulphide in the lime liquor accelerates the rate of the hydrolysis of the hair markedly, but only slightly that of the skin.
The effect of the amount of sodium sulphide present is not so remarkable as that of the concentration of the sulphide.
No definite relation has been found between the amount of sulfide absorbed and the amount of the sample hydrolyzed.View full abstractDownload PDF (368K) -
Part 2. Change of the Distribution of Nitrogen in Animal Skin Proteins due to LimingHarukazu TOYODA1951 Volume 25 Issue 1 Pages 4-8
Published: 1951
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThe purified rabbit skin (Corium) and degreased rabbit hair were treated with saturated calcium hydroxide solutions or with the solutions containing sodium sulphide for periods ranging from 1 to 20 days, at 25°C, and the contents of various amino acid nitrogen forms were measured in the completehydrolysates of the treated skin and hair and of the solutions used.
Comparing the contents of these nitrogen forms in the treated samples to that ofthe original samples, it was clearly shown that in the case of collagen of rabbit skin, the amounts of amide and diamino-nitrogen are decreased and that of monoamino-nitrogen is increased and in the case of keratin of the rabbit hair, the amounts of amide and monoarnino-nitrogen are decreased and diamino-nitrogen is increased by prolonged liming treatment.View full abstractDownload PDF (416K) -
Part 4. On the Conditions of the Soy Flavor DevelopmentY. OBATA, S. SAKAMURA, T. YAMANISHI1951 Volume 25 Issue 1 Pages 8-12
Published: 1951
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSSeveral kinds of soy yeasts isolated from ripening soy mash were employed for our experiments reported in this paper. The result shows that they have played an important role for the formation of soy flavor and that the flavor due to their fermenting activity resembled soy flavor most closely when sodium chloride was added to soy-koji extract or to the hydrolysis product of casein. Fermentation by those yeasts was also studied with various compounds, especially with amino acids and fatty acids, in order to pursue the true nature of the mother substances of soy flavor.View full abstractDownload PDF (447K) -
Part 3. On the Composition and Constitution of Hemicellulose prepared from Elm wood (Ulmus Davidiana Planch. var. japonica NAKAI.) (I)Noboru YAMAMORI, Isamu TACHI1951 Volume 25 Issue 1 Pages 12-17
Published: 1951
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThe hemicellulose preparation used in this investigation has been isolated from pectin-free sawdust of elm wood (Ulmus Davidiana Planch. var. Japonica NAKAI.) by the extraction with cold 4% NaOH.
The hemicellulose is a white powder which does not reduce Fehling's solution and gives no blue coloration with iodine, but gives positive naphthoresorcin test of uronic acids and their anhydrides, and it is laevo-rotatory : [α]18°D=-96.0° in 2% NaOH solution.
The hemicellulose gives d-xylose and xyloglucuronic acid on the acid hydrolysis and possesses analytically a molar ratio of sugar units of approximately 9 d-xylose to glucuronic anhydride, therefore, it may be naturally concluded that the hemicellulose consists of d-xylose and xyloglu-curonic acid units, which molar ratio is approximately eight to one, that is, the composition of hemicellulose may be expressed by the following formula: [(C5H8O4)8•(C5H8O4•C6H8O6)1]n.View full abstractDownload PDF (597K) -
Studies on the Plant-Hormones. VTetsuo MITSUI, Atsuo TAMURA1951 Volume 25 Issue 1 Pages 17-21
Published: 1951
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThe growth-promoting activity for plants of naphthoic acid derivatives (Table 1 and Fig. 1) was tested by the previously reported method. (1)
The results obtained are illusrtated in Fig. 2. Two strongly active and two slightly active subst-ances were found among the sixteen derivatives of naphthoic acid tested.
These are 1, 4-dihydro-, 1, 2, 3, 4-tetrahydro-, 3, 4-dihydro- and 2, 3-dibromo-1, 4-dihydro-naph-thoic acid-1 and the relative activities of thesé substances are shown in Table 2.
It had been found that these epinasty-active substances had also the activity for induction of adventitious roots.
It is interesting that these strongly active substances have been found among the compounds which have a carboxyl group attached directly to the carbon ring.View full abstractDownload PDF (383K) -
Part 1. Analysis of Quercetin and Its 3-GlycosidesYasuyoshi ÔSHIMA, Toshio NAKABAYASHI1951 Volume 25 Issue 1 Pages 21-25
Published: 1951
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSWe have studied quercetin, isoquercitrin (quercetin-3-glycoside from leaves of mulberry), quercitrin (quercetin-3-rhamnoside) and rutin (quercetin-3-rhamno-glycoside from buckweat) by paper partition chromatography.
The Rf values of these flavonoids by use of the upper layer of the three components system (50% ethyl acetate, 2% glacial acetic acid, and 50% distilled water) were as follows: quercetin 0.80, quercitrin 0.67, isoquercitrin 0.43 and rutin 0.10.
The spectar of these flavonoids extracted from the spot were identical with the spectra of original flavonoids.
These glycosides hydolysed wiht dil. H2SO4, gave the quercetin. glucose and rhamnose spots by paper chromatography.
Isoquercitrin was detected on chromatogram by partial decomposition of rutin in alcoholic solution.
By this method, it, is possible to separate and determine these flavonoids and study its chemical structure.View full abstractDownload PDF (387K) -
Part 3. Synthesis of Theanine from Pyrrolidone Carboxylic AcidTakeshi HASHIZUME1951 Volume 25 Issue 1 Pages 25-26
Published: 1951
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSNatural theanine was first synthesized by the authors, and was proved to be L-glutamic acid γ-ethylamide (II). In these days the author studied a new synthetic method which was a modification of the LICHTENSTEIN's method, i.e. L-pyrrolidone carboxylic acid (I) was sealed with pure ethylamine, instead of its aqueous solution. This method was as follows:
By using this method, the author could synthesize theanine with 35.6% of the theoretical yield. Theanine obtained here has mp. 217° (decompose) and [α] 24Hg=+23.5. The mixture with natural theanine (mp. 217°) shows no depression of melting point.View full abstractDownload PDF (183K) -
Kinshi SUMINOE, Eiji NAKASHIMA1951 Volume 25 Issue 1 Pages 26-27
Published: 1951
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThe seed culture of Cortinellus edodes is often infected and spoiled by blue coloured fungi. The authors reserached into these fungi and found them to be varieties of Trichoderma ligunorum (containing two strains)View full abstractDownload PDF (168K) -
Makoto KANDATSU, Tadahiko YASUI1951 Volume 25 Issue 1 Pages 27-33
Published: 1951
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSWe designed to study the relation among the results obtained by the BARNSTEIN's method, trichloroacetic acid and perchloric acid method for the determination of true protein in foods and fodders. Our results indicate that (1) the BARNSTEIN's reagent precipitates some non-pro-teinous nitrogen compounds in foods and fodders, especially in hay and rice bran, and so it is not, suitable for the purpose; (2) trichloroacetic acid method is the best of all the three by our results, and we should use the 5_??_10% CCl3COOH solutions and wash the precipitation by the same solution; and (3) perchloric acid method is not applicable generally in the protein determinations of foods and fodders.View full abstractDownload PDF (595K) -
Part 9. On the Mechanism of the Action of AmylosyntheaseB. MARUO, T. KOBAYASHI, Y. TSUKANO1951 Volume 25 Issue 1 Pages 34-37
Published: 1951
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThe mechanism of the action of amylosynthease was examined, and following evidences were discovered:
(1) The presence of inorganic phosphate has no influence upon the enzyme activity.
(2) The enzyme has no hydrolytic action on bacterial dextrans, produced by Leuconostoc mesenteroides.
(3) The presence of branching points at 1, 6-linkages in the substrate is necessary for this enzyme to develop its action.
It was concluded that this enzyme did not belong to phosphorylase, nor to dextranase, but rather to an amylase of particular type. The authors' theory on the mechanism of the action, that it attacks the branching points of glucosidic chains, was again confirmed. For this enzyme a new name “isoamylase” is proposed.View full abstractDownload PDF (392K) -
Part 4. The Mechanism of the PhenomenonZiro NIKUNI, Ken'ichi TAKAOKA, Hidetsugu FUWA1951 Volume 25 Issue 1 Pages 37-43
Published: 1951
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThe results of spectrophotometric studies of this phenomenon were reported dnd its mechanism was discussed.
A part of amylose fraction was brought to helical structure by free fatty acids, which had been contained as a normal component of native starch, and the micells of this helical structure were formed in the starch paste at the temperature under 45°C. By the enzymic hydrolysis of the starch paste at room temperature, these micells were protected from the amylase action.
After a larger Bart of the starch had been digested to colorless dextrins, these remaining amylose micells showed pure blue color by iodine, although the extinction coefficient was much smaller than that of the original blue color.View full abstractDownload PDF (698K) -
Part 6. Electrolytic Preparation of Starch Sugar and SyrupJun MIZUGUCHI, Soichiro MOTOI, Miki UMEDA, Goro HAYASHI1951 Volume 25 Issue 1 Pages 43-49
Published: 1951
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSStarch saccharified solution with H2SO4, HCl, H2C2O4 or HNO3 under normal or high pressure was submitted to electrolysis in the cathode chamber of the porcelain diaphragm cell according to the method which has been published in the previous papers _??_J. Pharm. Soc., Japan. 70, 494, 500, 506, 510, 513 (1950)_??_ to make a contribution to the the production of starch sugar or syrup.
It was found that neutral solution free from acid ion (SO4--, Cl-, C2O4--) and heavy metals(Fe, Cu, Pb) was obtained by this electrolysis with a remarkable decrease of its color intensity and ash content, though in every case no neutralizer was employed. The acid can be recovered and re-used for saccharification in the case of H2SO4 (or HNO3).
Then we got a successful result in the production of pure starch sugar and syrup by the continuous neutralization of saccharified solution (H2SO4, high pressure) through the electrolysis of cascade-flow-type on a semi-commercial scale.View full abstractDownload PDF (654K) -
Y. NAKAMURA, T. SHIMOMURA, K. SAWAI1951 Volume 25 Issue 1 Pages 50-52
Published: 1951
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSIn an acidic fraction of the tailings of Japanese peppermint oil, thymol was found by its color reaction and identified as nitrosothymol (mp.=163_??_167°C), thymoquinone (mp.=47_??_48°C), and thymol-phenylurethane (mp.=107_??_108°C). The presence of carvacrol was uncertain.
In fraction III next to thymol fraction, the presence of sesquiterpen-alcohol or -keton was assumed by its color-reaction, physical constants, and a few chemical reactions.
bp.=265°C, d20=0.9849 n20D=1.5040View full abstractDownload PDF (270K) -
Part 1. On the Effect of the Aliphatic Alcohol Esters of Gallic AcidY. ÔSHIMA, S. YOSHIHARA, K. NAGAMIZU, T. ARIMA1951 Volume 25 Issue 1 Pages 53-55
Published: 1951
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSVarious kinds of aliphatic alcohol esters of gallic acid were synthesized, especially two new compounds, decyl. ester (mp. 81-83°) and cetyl ester (mp. 84-84.50°).
The protective effects on the oxidation of fat by these esters were compared on the basis of quantities of peroxide produced and the weight increased. Some differencies between the quantities of peroxide produced were recognized even in the same ester applied to one sort of fat as the material but, generally, all the esters indicated considerable protective effects.
In gravimetry, decrease of weight was found in some esters. All esters indicated the excellent effect.
It was summarized on the basis of the effects by both the methods that the protective effect has no particular relation to number of carbons in alcohols C2 to C18, but that iso-type seems to indicate a more powerful effect than normal-type.
Generally, ethyl-, isopropyl- and isobutyl ester indicated the fairly excellent effect.View full abstractDownload PDF (202K) -
Shiro KUDO1951 Volume 25 Issue 1 Pages 56
Published: 1951
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSDownload PDF (76K)
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