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Volume 26, Issue 4
Displaying 1-13 of 13 articles from this issue
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Part 3. Selectien of Industrial Culture Media and the Chemical Changes involved in the Submerged Amylase ProductionToshinobu ASAI, Teruyuki FUJITA, Yasuji MINODA, Teruhiko KOZAKA1952 Volume 26 Issue 4 Pages 173-177
Published: 1952
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSIn this paper, experiments were conducted to find the suitable industrial medis for the submerged amylase production, using three types of the Aspergillus group, viz., Asp. oryzae (A. oryzae 0-9-5) Asp. awamori (A. awamori NP-2) and Asp. Usamii (A. Usamii 1219) which were ascertained to be superior amylase-producing strains in the previous report. It was found that the culture medium consisting of 3% rice-bran, 1% sweet potato powder, 0.1% NaNO3 and 0.2% CaCO3 was adequate for the amylase production in all cases of these strains. The addition of mineral salts such as magnesium sulphate. potassium sulphate, monopotassium phosphate and disodium phosphate gave no remarkable influences on the amylase activity. This would indicate that the raw materials applied in the above culture medium arrich enough in these components.
The chemical changes involved in the submerged amylase production of these three types of Aspergilli were also investigated.View full abstractDownload PDF (425K) -
Part 4-1. Syntheses of Several New DerivativesMitsuo NAMIKI, Masao NOMOTO, Kazuko YAMAMOTO, Rinta SHIMOSE1952 Volume 26 Issue 4 Pages 178-180
Published: 1952
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESS(1) For researching the relation between the antibiotic activities and the lengths of alkyl- or acylradicals in dehydroacylacetic acid, we synthesized several new derivatives of 3-acyl-6-alkyl-1, 2-pyran-2, 4-dione in which the numbers of carbon atoms of acyl and alkyl radicals are different and identified some physical properties of them.
(2) In the syntheses of these compounds by the condensation of triacetolactone with acid chloride, good results were obtained when conc. sulfuric acid was added as a condensation reagent.View full abstractDownload PDF (277K) -
Part 2. Toxic Action of the Essential Oil of the Black-Rotten Sweet PotatoHiroyasu WATANABE, Hisayoshi IWATA1952 Volume 26 Issue 4 Pages 180-183
Published: 1952
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESS1) When the essential oil of the black-rotten sweet potato was orally given to the young rats 0.01_??_0.02g per day during twenty days, there was no remarkable effect on their growth but when the oil was given 0.02_??_0.03g per day, their growth was remarkabily retarded.
2) When the oil was orally given to the rats, once 0.1_??_0.2g per 120_??_150g body weight, all rats died within 27_??_42 hours.
3) When the oil was abdominally injected to mice, almost all of them died within 24_??_48 hours.
4) The rats which died in the experiment mentioned above were examined pathologically, and fatty degeneration of the liver, hemorrhage of the lung, and retrogressive change of the heart were obviously recognized. The small intestine, kidnies and the stomach were also injured.
5) The oil was harmless to the fowls when orally administered 0.1g per 1kg body weight, but their appetite was disturbted when given more than 0.2g per 1kg. Some parasites were put out.
6) The oil was harmless to men when taken less than 0.3g per day.
7) The urine which was excreted by adult rabbits when the essential oil was orally given was compared with the normal urine. The result was as follows: Creatinine increased about 30%; creative increased remarkably during 2_??_3 days and then decreased gradually; acetone bodies increased to about 1.5_??_3 times; glycuronic acid increased slightly; urea showed no change; protein and indican were not excreted.View full abstractDownload PDF (375K) -
Part. 2. Identification of Volatile Substances by Paper ChromatographyYataro OBATA, Kagenori MATANO1952 Volume 26 Issue 4 Pages 184-185
Published: 1952
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSVolatile basic and acidic fractions obtained from Katsuobushi by steam distillation were separated by one-dimdnsional paper chromatography employing the descending technique.
In this experiment, four basic substances and five volatile fatty acids were identified by comparing the chromatogram of the sample with that of the mixture of pure substances. The basic substances thus identified are ammonia, trimethylamine, pyridine and piperidine and the volatile fatty acids are formic, acetic, propionic, butyric and lauric acids.View full abstractDownload PDF (206K) -
Part 7. Saturated Fatty Acids as the Amylose-PrecipitantKen'ichi TAKAOKA, Zirô NIKUNI1952 Volume 26 Issue 4 Pages 186-190
Published: 1952
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThe effects of various saturated fatty acids as amylose-precipitants were, examined. Nine even-nnm-bered saturated acids from acetic to stearic acid were chosen, and each acid was added to boiling starch paste and cooled over-night. These pastes were hydrolyzed by α-amylase during about 2 hours at room temperature. The amylose-fatty acid complex was left intact because they formed helical micell crystals, while amorphous amylopectin fraction was hydrolyzed completely. The remaining amylose-fatty acid complex was collected, washed, dried and weighed (Table 4.).
From these results, it was found that caprylic and capric acids were excellent amylose-precipitants, because they were slightly soluble in water to reach amylose molecules in the paste, and were sufficiently hydrophobic to precipitate amylose molecules. Moreover, these acids could be removed easily from the amylose complex, while the higher fatty acids were removed with great difficulties.View full abstractDownload PDF (1202K) -
Part 4. The Specific Amylase Properties owing to the enlarged Saccharifying Power of Asp. awamori var. fumeus 6321 and its Application to the Alcoholic FermentationToshinobu ASAI, Yasuji MINODA1952 Volume 26 Issue 4 Pages 190-196
Published: 1952
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSLaboratory experiment on the production of alcohol with submerged amylase of either Asp. oryzae 0-9-5 or Asp. Usamii 1219 was conducted and the fermentation efficiency of each case was 79.4% and 85.8% respectively, while the time required for the complete fermentation was very long in the latter viz.. 137 hours. After the fermentation residual dextrin remained in large quantities in the case of Asp. oryzae, so we selected strains which possess enlarged saccharifying power and obtained Asp. awatnori var. fumeus 6321 as the superior strain to Asp. Usamii 1219. In fact the experimental datatiwith this strain as the saccharifying agent gave 92.4% of fermentation efficiency and 72 hours for the complete fermentation. Several experiments were also conducted about the effect of successive addition of submerged amylase of this strain to prolong and enlarge the enzymation, but only little positive effect was observed.
In the course of enzymation, firstly the submerged amylase of Asp. oryzae 0-9-5 (the strong α-amy-lase producer) was added with the yeast inoculum and then the submerged amylase of Asp. awamori var. fumeus, 6321 (the strong glucogenic enzyme producer) was added after 20 hours intervals, and these mash were set agoing to complete alcoholic fermentation; where the fermentation efficiency was not promoted in comparison with the case using Asp. awamori var. fumeus 6321 alone as the saccha rifying agent.
The amylase of Asp. awamori var. fumeus 6321 belongs to “awamori” type according to Okazaki's investigation while this strain showed the property of “Usamii” type when it was cultured in submerged state on acidic side. The authors pointed out that the formation of amylase components is affected by the pH change in cultural environment.View full abstractDownload PDF (624K) -
Part 1. Composition of Hazé-HemicelluloseTetsuro NAKAYA, Hisayoshi IWATA1952 Volume 26 Issue 4 Pages 196-199
Published: 1952
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESS(1) The hemicellulose was isolated from the kernel of “Haze” Rhus succedanea L. and its chemical composition was studied.
(2) The amounts of pentosan and uronic acid anhydride in this preparation were 89%, and 8%, respectively, in the organic matter except lignin, the amount of which was about 8%. The molecular ratio of pentosan to uronic acid anhydride was 15:1.
(3) The hydrolysed solution was examined by phenylosazone, cadmium-xylono-bromide, acid potassium saccharate and other tests for carbohydrates. Furthermore, paper partition chromatography by various methods was also examined.
(4) It was concluded that this hemicellulose consisted of a large quantity of xylose and a small quantity of glucuronic acid and no other carbohydrates.
(5) This hemicellulose was nearly insoluble in water and was hydrolysed scarcely by the snail xylanase.View full abstractDownload PDF (375K) -
Part 3. Chemical Properties of IpomeamaroneHiroyasu WATANABE, Sadao NISHIYAMA1952 Volume 26 Issue 4 Pages 200-202
Published: 1952
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESS1. The pure ipomeamarone was prepared from its semicarbazone which was obtained from the main fraction of the essential oil of black-rotten sweet potatoes. This material showed the following physical constants: d1041.0260, n1041.4831, [α]10D+21.6.
2. In the molecule of ipomeamarone (C15H22O3), the presence of two double bonds between carbons were ascertained.
3. One of three atoms of oxygen was in the form of carbonyl radical and the other two were in the form of methylenedioxy radical.
4. According to the molecular formula, the number of double bonds, and the forms of oxygen combination, it was concluded that the molecule of ipomeamarone should contain two rings other than benzene ring and one of these rings should imply the form of methylenedioxy radical.View full abstractDownload PDF (264K) -
Y. OBATA, S. SAKAMURA, N. KAKIZAKA1952 Volume 26 Issue 4 Pages 202-205
Published: 1952
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSOn the experiments in view of the coloring mechanism of L-tryptophan determination using p-dimethyl aminobonzaladhyde we found that the color development was accelerated by sunlight and on the contrary inhibited by leducing function of iron, if it is contained in the hydrochloric acid or the sample used.
Making these precautions we believe that the STEER and SEVAG's colorimetric method for tryptophan determination is superior to the others in rapid and microanalytical measurement.
The standard curves for this procedure were made and it was possible to determue as little as 30 γ per ml tryptophan. The results obtained with various materials are given as examples: casein (Merck, ) 1.20%; serum albumin (Kahlbaum) 1.35%; egg albumin (Takeda) 1.20%.View full abstractDownload PDF (346K) -
Y. OBATA, S. SAKAMURA1952 Volume 26 Issue 4 Pages 205-207
Published: 1952
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSIn view of the utilization of rice-bran we prepared phytin by the SUZUKI's method, and improved the procedure to be applied economically to remove iron which is often attributable to the discoloration of foodstuffs. The improved procedure consists of the extraction of rice-bran with 0.2% HCl and the precipitation with Ca(OH)2, and CaCl2. The method was easy for preparation and was better than the former method in the yield.
The phytin preparation obtained by this method was insoluble in water, but soluble in acidic solution (adjusted to pH 4.0). It gave white precipitate with ferrous or ferric salts in presence of phenolic compounds. The precipitate was iron phytate and could be removed by filtration.View full abstractDownload PDF (292K) -
Studies on the Sulphite Cooking. Part 1Eizo NOKIHARA1952 Volume 26 Issue 4 Pages 207-211
Published: 1952
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSAs the preliminary experiment for the kinetics of the formation of solid lignosulphonic acid (the first stage of the sulphite cooking on the Hägglund's theory), spruce wood meal (100 mesh, extracted with alcohol-benzene) was cooked with the following liquors at 135°, 0 to 5 hrs; (A) 15% Na2SO3 (pH 9.0), (B) 12% Na2SO3+3%NaHSO3 (pH 6.3), (C) 15% NaHSO3 (pH 4.4) and (D) neutral buffer solution (NaOH-KH2PO4; pH 7.0).
The amounts of resoluted lignin in 5 hrs. cooking with liquors (A)_??_(C) were 3_??_6% of dry wood meal. The lowest amount was for the cooking with the liquor (B). On the other hand, there was no difference among first stage cookings with three liquors in relation to the inactivation of lignin for the second stage delignification (cooking with industrial cooking liquors). Consequently, the author would use the liquor (B) for the study of the kinetics of the formation of solid lignosulphonic acid.
The author recognized in the determination of lignin with chlorine-water at 0°C (OKADA's method), the pretreatment of the coarse wood meal with 5% NaOH solution in boiling water bath (1 hr.) was the most adequate in order to let chlorine-water penetrate into wood meal.View full abstractDownload PDF (431K) -
Part 4-2. The Relation between the. Elongation of Alkyl Radicals and their Antibiotic ActivitiesMitsuo NAMIKI, Masao NOMOTO, Kazuko YAMAMOTO, Rinta SHIMOSF1952 Volume 26 Issue 4 Pages 211-218
Published: 1952
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESS(1) For researching the relation betwean the antibiotic activities and the lengths of alkyl and acylradicals in deshydroacylacetic acid, we found that the antibiotic spectrum varied accordin, g to the elongation of the side radical, but the conversion was correlative with the total number of carbon atoms in the corn-pound rather than the varieties of side radicals. The relation seems to be concluded as follows;
(Test organisms) (Total number of carbon atoms)
For Molds and Yeasts 8<9_??_12>n-14_??_16
For Acid-forming bacterium 8<9_??_iso-11<n-11→iso-n-14→14_??_16
For Gram-positive bacterium 11_??_12→iso-n-→14R=C7H15>16
(2) Dehydroacylacetic acid inhibited the growth of molds and yeasts more strongly than acid forming bacterium such as Acetobacter or Lactobacillus, but denydroacylacetocarboxylic acid has the contrary tendency to the former.
(3) There is no difference between these compounds and their sodium salts regarding the antibiotic activities. spectrums, and the influences of side radical elongation.View full abstractDownload PDF (744K) -
Part. 8. The“Precipitant-Enzyme Method” and the Character of the purified Amylose obtained by this MethodZirô NIKUNI, Ken'ichi TAKAOKA, Hidetsugu FUWA1952 Volume 26 Issue 4 Pages 218-222
Published: 1952
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSA new method for the preparation of pure amylose fraction was proposed and it was named the “precipitant-enzyme method” by the present authors.
By the addition of sufficient quantity of caprylic acid to about 2% starch paste, all the amylose component was precipitated as fine needle crystals, though the bulk of amorphous amylopectin was also precipitated with them. Taka-diastase or other α-amylase solution was added to the starch paste, and the paste was digested during 2_??_6 hours at room temperature. Dissolved and precipitated amorphous amylopectin fractions were hydrolyzed almost completely.
However, the majority of amylose component was left intact, though unstable micells of shorter chain amylose component and the surroundings of the crystals might be digested to some extent. The enzymic action was stopped by rapid heating, and the digested solution was filtered with suction. Cooling the clear filterate, disk-shaped crystals of amylose-caprylic acid complex were separated out. The crystals were collected by centrifugation (3, 000 r. p. m.), and recrystallized by addition of caprylic acid or by the ordinary butanol method. The recrystallized complex was collected, washed, dried and weighed. The yield of pure amylose was 10_??_15% of the parent starch.View full abstractDownload PDF (1244K)
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