All issues
Volume 25, Issue 2
Displaying 1-13 of 13 articles from this issue
- |<
- <
- 1
- >
- >|
-
Yoshikazu SAHASHI, Hideo SHIBASAKI1951 Volume 25 Issue 2 Pages 57-59
Published: 1951
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSIn 1941 it was reported by P. ZIMA that the sulfhdryl group in cysteine or glutathione molecules may be calculated by treating with aneurin disulfide and then estimating the micro-amount (0.2_??_0.5γ) of aneurin in the obtained solution with the thiochrome method. Recently the present authors have carried out a few micro analytical experiments of SH group determination in denatured proteins by this O. ZIMA's aneurin disulflde method.
The results are briefly summarized as follows:
1) Studies on the estimation of the SH group in egg-albumin denatured by urea were successfully completed.
2) But, on the other hand, no accruated results were obtained in the experiments with egg-albumin denatured by guanidine hydrochloride.View full abstractDownload PDF (282K) -
Part 17. Synthesis of the N-Glycosides of p-Aminobenzoic acid and Its Ethyl EsterYoshiyuki INOUYE, Kônshin ONODERA, Shôzaburô KITAOKA1951 Volume 25 Issue 2 Pages 59-63
Published: 1951
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThe N-glycosides of p-aminobenzoic acid and its ethyl ester (anesthesin) were synthetically prepared for the purpose of microbiological assay to investigate the biochemical meanings of the N-glycoside. Those synthesized are as follows: p-aminobenzoic acid-N-D-glucoside, -N-D-mannoside, -N-D-galactoside, -N-L-arabinoside, -N-D-xyloside and -N-L-rhamnoside, and anesthesin-N-D-glucoside, -N-D-mannoside, -N-L-arabinoside, -N-D-xyloside and -N-L-rhamno-side.
They are all white needles, some having one mole of water of crystallization, soluble in pyridine, ethanol, and methanol, and slightly or not soluble in water. In ether, the N-glycosides of p=aminobenzoic acid are soluble, while those of its ester are difficultly soluble. Their other properties were described as well as the process of synthesis and the new color reactions.View full abstractDownload PDF (481K) -
Studies on the Plant-Hormones VITesuo MITSUI, Kôzô INAGAKI1951 Volume 25 Issue 2 Pages 63-66
Published: 1951
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSIn the previous paper (Part 3, 1944)(1) it was reported that 1, 4-dihydro-, 3, 4-dihydro- and 1, 2, 3, 4-tetrahydro-naphthoic acid have the activity of producing the adventitious roots and in the last paper (Part 5)(2) it was found that two of these (1, 4-dihydro- and 1, 2, 3, 4-tetrahydro-naphthoic acid) have also the strong epinasty-activity for the tomato-plant.
It had been supposed that these substances had no activity for plant growth, because these did not satisfy one of the minimum structural requirements for the plant-hormones suggested by KOEPFLI et al.(3) As the continuation of the last experiment, twenty carboxylic acid derivatives were synthesized and the activities were tested by the previously reported method(Part 4)(4). All of these compouds have carboxyl group(s) attached directly to the carbon ring.
The results obtained are illustrated in Fig.1.
No active substance has been found among these twenty compounds.View full abstractDownload PDF (349K) -
Part 7. Electrolytic Deacidification of Wood Saccharified Solution and Preliminary Fermentation TestJun MIZUGUCHI, Shûichi SUZUKI, Kôichi YAMADA1951 Volume 25 Issue 2 Pages 67-70
Published: 1951
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSA new method of electrolytic preparation of pure sugar solution which had already been reported by Jun MIZUGUCHI [J. Pharm. Soc. Japan, 70, 494_??_519 (1950)] was applied to the wood saccharification process.
The wood saccharified solution obtained by the ordinary method (H2SO4, high pressure) was submitted to the electrolysis in the cathode chamber of the diaphragm cell. Then SO4--, furfural, and Fe contained in the saccharified solution were quantitatively removed through electrolysis, and H2SO4, was recovered almost quantitatively as anolyte (37kWH/kg H2SO4). Thus the saccharified solution was deacidified and refined at the same time by this electrolytic process.
Fermentability of this solution was considerably higher than the neutralized solution obtained by the usual method. It was found that application of this electrolytic method brought a new favorable effect upon the wood saccharification process.View full abstractDownload PDF (312K) -
Part 5. Difference of an Enzyme which causes the Reversion of Starch-Iodine Color Reaction from IsoamylaseZiro NIKUNI, Hidesugu FUWA, Ken'ichi TAKAOKA1951 Volume 25 Issue 2 Pages 71-75
Published: 1951
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSBy comparing the action of α-amylase from Aspergillus candidus var. amylolyticus on soluble glutinous-rice starch or glycogen with that of. yeast of isoamylase on the same substrates, it was confirmed that these enzymes were different from each other.
When the former enzyme is added to the sol. of soluble glutinous-rice starch, very little amount of amyolse which is contained in the substrate is brought to helical structure around the amylose precipitants, especially the free fatty acid molecules, and the micells of the helical chains are formed. These micells are resistant against the enzyme action and remain intact in the solution during the digestion process. But the main part of the substrate consists of soluble amylopectin, which does not form micells, is digested rapidly to dextrins. Therefore, the original deep red color of starch-iodine complex turns to reddish brown and then brown, gradually, and at the same time, the amount of reducing sugars increases. Then, the remaining micells of the helical amylose chaines become the main substrate for starch-iodine complex, and the solution shows pure light blue coloration by addition of iodine 'solution. Glycogen, which contains no amylose fraction at all, does not show blue coloration by addition of iodine during the digestion by this enzyme.
On the other hand, since isoamylase mainly breaks down the α-1, 6-glucosidic linkages of amylopectin or glycogen, this enzyme catalyzes the production of amylose-like polysaccharides in the yield of 10 per cent or more from soluble glutinous-rice starch which contains only trace of amylose and it makes the glycogen-iodine coloration to change from brown to reddish violet.View full abstractDownload PDF (557K) -
Part 18. The Formation of Osone from the Molecular-rearrangement Product of N-Glucoside. (1)Yoshiyuki INOUYE, Kônshin ONODERA, Ikuo KARASAWA1951 Volume 25 Issue 2 Pages 75-78
Published: 1951
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSA new method which has been previously found by the authors to be satisfactory for the preparation of osone was further studied. N-p-tolyl-D-isoglucosamine, the conversion product of p-toluidine-N-D-glucoside by the molecular rearrangement named the AMADORI rearrangement, was subject to the treatment in the presence of hydrazine hydrate to form glucosone which was determined by means of the phenylosazone formed in 3 hours after the addition of phenylhydrazine to the reaction mixture at room temperature.
The conditions for the reaction have been worked out, and it has been shown that the osone is formed in not less than 57% of the theoretical yield under the best conditions.
The isolation of the reaction product was carried out, and this product posessed the characteristic properties of osone and formed a crystalline substance (quinoxaline) melting at 180° by reaction with o-phenylenediamine, thus proving itself to be glucosone.View full abstractDownload PDF (374K) -
Kin'ichiro SAKAGUCHI, Hiroshi IIZUKA, Jiro OKAMOTO1951 Volume 25 Issue 2 Pages 79-81
Published: 1951
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSAccording to THOM and RAPER (1945), the species name, Asp. flavus may be arbitrarily applied to those members of the Asp. flavus-oryzae group whose sterigmata 'are mostly in two series but single series common and often in the same head. The authors have found 6 strains of such species out of 49 strains related to the Asp. flavus-oryzae series, isolated from spontaneously fermented Hattchomiso-Koji, or a sort of soy bean Koji for making soy bean paste. The morphological characteristics of the strains are described in details (Table 1). It fias been shown that among wild or spontaneously grown Koji-molds, there may be found Asp. flavus LINK, as defined by THOM and RAPER, although such strains have been scarcely recognized by SAKAGUCHI and YAMADA (1944) in about two hundred yellow green Aspergilli which were isolated from Tane Koji or cultured starter for Koji making.View full abstractDownload PDF (269K) -
Part 4. The Production of Ultraviolet-induced Mutations in Aspergillus sojae (Supplement to Part 2)Nobuyoshi IGUCHI1951 Volume 25 Issue 2 Pages 81-84
Published: 1951
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSConidia of Aspergillvs sojae SAKAGUCHI et YAMADA were exposed to ultraviolet radiation and random isolation was made from colonies resulting from irradiated spores. From approximately four hundred of these mutants heavy, light and bluish green types were obtained besides 11 types the author reported in Part II.(1)
Mutants of heavy and light types differred markedly from the parent strain in the shades of conidial heads and mutants of bluish green type apparently differred from the parent culture only in bluish green colored conidial heads. Morphological changes were observed in especially light type mutants.
All mutants of these types remained stable genetically when recultivated through ten successive culture generations and single spore isolation through three successive culture upon Czapek's agar.View full abstractDownload PDF (998K) -
Hircshi ÔNISHI1951 Volume 25 Issue 2 Pages 85-93
Published: 1951
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESS(1) The author isolated two yeasts from the infected sauce which form a thick'ring along the line of demarcation between the surface of sauce and the top of the bottle, and carried out their microbiological studies and classified them in Zygosaccharomyces sake var kikkoman nov. var. and Asporogene Saccharomyces kikkoman.
(2) These yeasts show socalled “osmophilic” characters. And so, it is difficult to prevent the growth of these yeasts in usual concentration of sodium chloride or sugar of the marketed sauces, and acetic acid of the concentration exceeding 1.8 per cent is effective in preventing the infection.
(3) By studying the effects of spices in sauces on the growth of these yeasts, the author found that pepper, ginger and cayennepepper do not prevent the growth of these yeasts but that cinnamon and cloves are valuable preservatives.
(4) The author made a -discussion of the points, for which care must be taken to prevent the infection in the industrial mass production of sauce.View full abstractDownload PDF (1315K) -
Part 6. Studies on the Iodometric Procedure among the Determination Methods of Glutathione. On the Iodometric Quantitative Estimation of GlutathioneYoshiro KUROIWA1951 Volume 25 Issue 2 Pages 93-97
Published: 1951
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThe present author examined the conditions for the iodometric quantitative estimation of glutathione (GSH) and discussed the iodometric methods proposed by Ogawa and Fujita and Numata.
GSH is estimated by iodine theoretically according to the equation 2GSH+2 I=GSSG+2HI, if the four conditions as shown in Table 2, 4, 5 and 6 are beep up. Particularly titration temp. is not always necessary to be kept at 0°C strictly as they prescribed, but it is desirable to be kept below 2°C. The effect of dilution factor is not necessary to be considered usually, if the above three conditions (Table 2, 4 and 5) are kept up.
Although Ogawa adopted the experimental value at the iodometric quantitative estimation of GSH, it is not correct from my experimental results and therefore it is to be revised as follows icc M/10000 KIO3=0.1844mg GSH. And it must be further revised concerning exchange rate in the Ogawa's method which convert ascorbic acid value estimated by 2, 6-dichlorphenol-indophenol to GSH. This rate 4.1 given by him must be 3.5.View full abstractDownload PDF (422K) -
Chiyoko ISHITANI1951 Volume 25 Issue 2 Pages 98-104
Published: 1951
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThe present investigation has been carried out with the object to determine whether or not the S- and F-types obtained by natural variation reverse to the parent (the X-type).
Morphological characteristics of the induced mutants obtained has also been studied.
(1) Ultraviolet rays have been irradiated to the S- and F-types obtained by natural variation of Asp. oryzae. aX.
(2) The S- or F-type has been obtained from the parent S-type, and the S-, F- or X-type from the parent F-type, These mutants have proved to be the same as the natural variants mentioned in (1) above.
(3) The mutants that have been obtained from the S-type are as follows: 1. Normal 2. Restricted 3. Sterile 4. Nitrate non-assimilative 5. “Nitratophobe” 6. Heavy 7. Olive 8. Brown 9. Albino 10. Floccose 11. Yeast and 12. Maroon-exudate.
The mutants that have been obtained from the F-type are as follows: 1. Normal 2. Restricted 3. Sterile 4. Nitrate nonassimilative 5. “Nitratophobe” 6. Normal (S) 7. Restriced(S) 8. Brown 9. Yellow and 10. X.
Of the above-mentioned mutants these which are not described by IGUCHI(2) are Yeast and Maroon exudate.
A new kind of mutant that does not grow even on such media as koji-agar and malt-extract-agar has also been found.
(4) The conidia ofthe S- and F-type which aye natural variants are of comparativly uniform size. As to the induced mutants, the conidia of the mutants from the S-type, expect for “Nit-ratophobe”, Brown and Floccose, are comparatively similar in size to those of the parent. Those of the mutants from the F-type are generally rich in variety of sizes.
(5) The shape and size of each organ which are used as the standards for the classification of Asp. oryzea strains have been found to be remarkably changed by ultraviolet ray irradiation.View full abstractDownload PDF (513K) -
Part 1. on the Method of Determining the Heat Resistance, and the Effects of Several FactorsKin'ichiro SAKAGUCHI, Mikio AMAHA1951 Volume 25 Issue 2 Pages 104-108
Published: 1951
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESS(1) The method we used to determine the heat resistance of spores of aerobic bacteria is a modification of the method of O. B. WILLIAMS (1929). The spores were harvested from nutrient agar slant, suspended in sterile M/15 phosphate buffer of pH 7.0, and filtered through a sterile filter paper to remove clumps of spores. The spore suspension was counted by means of haernacytometer (Thoma) and diluted so as to contain a definite number of spores. Then the suspension was pipetted into small glass tubes and heated in a boiling water bath.
(2) The “basic heat resistance” of spores of the aerobes (i.e. the survival time at 100C. with spore concentration of 50 millions per ml.) are as follows;
Bac. subtilis…………10 minutes, Bac. mesentericus………10 minutes,
Bac, megatherium…8 minutes, Bac. mycoides…………10 minutes
Bac. natto……………16 minutes,
(3) The unfiltered spore suspension containing spore clumps shows higher heat resistance than the filtered suspension. But in the former case the “skips” occurs and it is impossible to obtain definite results.
(4) The effects of several factors on heat resistance of spores of Bac. subtilis were pursued. (The results are shown in Tables 3, 4, 5 and 6)View full abstractDownload PDF (504K) -
Part 1. A. Comparative Study of the Procedures for the Fractionation of Rice StarchYoshiyuki INOUYE, Kônoshin ONODERA1951 Volume 25 Issue 2 Pages 109-112
Published: 1951
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESS(1) Various procedures for the fractionation of glutinous, non-glutinous and sen rice starch have been studied. It is here shown that special caution is necessary for the fractionation of glutinous-rice starch.
(2) The intensity of the coloration of starch fraction with iodine (iodine-coloration degree or coloration degree) was used as the indication of the characteristic properties of amylose and amylopectin which were prepared from glutinous, non-glutinous and sen rice starch.View full abstractDownload PDF (374K)
- |<
- <
- 1
- >
- >|