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Volume 57, Issue 9
Displaying 1-9 of 9 articles from this issue
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Yukiho YAMAOKA1983 Volume 57 Issue 9 Pages 845-849
Published: 1983
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSCore sediments taken from Harima Nada and Osaka Bay at different depths were examined for organic carbon and fatty acid contents. In the upper 20cm layer fatty acid contents decreased with depth. The decrease rate (K=y-1) of fatty acid on the surface layer (0-20cm) of sediments was 3.5_??_3.8•10-2y-1. The vertical distributions of fatty acids in sediments of Harima Nada and Osaka Bay were similar to those of Hiuchi Nada, Suo Nada and Hiroshima Bay.View full abstractDownload PDF (336K) -
Yasushi MATSUURA1983 Volume 57 Issue 9 Pages 851-855
Published: 1983
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSA pectic polysaccharide was prepared from the cotyledons of kidney beans. It consisted of galacturonic acid, arabinose, xylose, fucose, galactose, rhamnose and mannose. The xylose content was quite high with a molar ratio of xylose-to-galacturonic acid of 1:2. The molar percentage of uronic acid in the pectic polysaccharide was 39.6%. The percentage of esterification of the galacturonic acid residue was 41.4%.
The pectic polysaccharide was oxidized with sodium periodate and subjected to controlled Smith degradation. By this treatment almost all xylose and some arabinose were removed, and an acidic polysaccharide was formed from the pectic polysaccharide. In contrast to the pectic polysaccharide, the obtained acidic polysaccharide was degraded in hot neutral solutions by a transelimination mechanism similar to commercial citrus pectin preparations.
The solution of acidic polysaccharide was heated in a boiling water bath at pH 6.8, and the products were separated by gel filtration into two fractions. One was a low molecular weight uronide fraction, and the other was a neutral sugar rich fraction, indicating that the pectic polysaccharide of kidney bean cotyledons possessed neutral sugar blocks of arabinose and galactose much like citrus pectin.View full abstractDownload PDF (342K) -
Toshio MITSUNAGA, Naoko ASAKURA, Mayumi SHIMIZU1983 Volume 57 Issue 9 Pages 857-862
Published: 1983
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSChanges in nitrogen content and trypsin inhibitory activities were investigated in wheat kernels at different stages of germinating up to 10 days. Total nitrogen did not change and soluble nitrogen gradually increased during germination. Total trypsin inhibitory activity increased up to 6 days, especially in plumules, whereas the activity in seeds decreased with germination time.
Six fractions having trypsin inhibitory activity were isolated from the plumules germinating for 6 days, and the fractions were purified by preparative electrophoresis. The six inhibitor fractions were found to be homogeneous in gel electrophoresis. The molecular weights of the inhibitors were estimated to be 14, 000, 16, 000, 17, 000, 20, 000, 23, 000 and 25, 000 by SDS gel electrophoresis.View full abstractDownload PDF (984K) -
Masayoshi SAWAMURA, Koh YANOGAWA, Masataka HATTORI, Hirozo KUSUNOSE1983 Volume 57 Issue 9 Pages 863-871
Published: 1983
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThe aroma compositions of the peel and juice of Satsuma mandarin oranges grown in vinyl houses (V. H.) were compared with those grown in open fields (O. F.). The major common component of the peel oil from both sources was limonene and amounted to 86_??_90% of the total peak area. Oxygenated compounds contributing to the characteristic aroma amounted to 1.84_??_3.33% in V. H. against 1.28% in O. F. oranges. The characteristic components of these compounds in V. H. were geranyl acetate, terpinolene, terpinene-4-ol, nonanol, α-terpineol, decanal, perillaldehyde and β-ionone. Geranyl acetate in V. H. was 5 to 8 times greater than that in O. F. oranges.
There were more oxygenated compounds in juice volatiles of V. H. than in O. F. oranges. The characteristic components in V. H. fruit were decanal, terpinene-4-ol, citronellol, geraniol and geranyl acetate.View full abstractDownload PDF (529K) -
Toshihiko ITO, Yoshinori TANAKA, Takatoshi UDAGAWA, Kiyoaki NITANAI1983 Volume 57 Issue 9 Pages 873-879
Published: 1983
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThirty-one O, O, -dialkyI-O-(3-benzyloxypyridazine-6-yl) phosphorothioates (III) were prepared. Their insecticidal activities were studied against onion maggots and tobacco cutworms.
Among compounds tested, O, O-dimethyl-O-[3-(4-chlorobenzyloxy) pyridazine-6-yl]phosphorothioate (III-6), O, O-diethyl-O-[3-(2, 4-dichlorobenzyloxy)-pyridazine-6-yl]phosphorothioate (III-18) and O-methyl-O-n-propyl-O-[3-(4-chlorobenzyloxy) pyridazine-6-yl] phosphorothioate (III-26) showed remarkable effects. The relationships between chemical structure and activity were examined.View full abstractDownload PDF (409K) -
Takeo OCHI, Norikazu MATSUMOTO, Eiko HATAKEYAMA, Tadao SAITO1983 Volume 57 Issue 9 Pages 881-890
Published: 1983
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSChanges in the composition of fatty acids and proteins caused by defatting and sun-drying during manufacture were examined in Oriental cheeses. These results were compared with European cheeses and some samples produced in our laboratory. Techniques used included gas-liquid chromatography and polyacrylamide gel electrophoresis.
The fat content of Hurood, Johi and Churbi cheeses was low (1.08_??_7.31%) compared with European cheeses. Oriental cheeses were characterized by a large quantity of palmitic acid and a small quantity of oleic acid. The ratio of stearic acid-to-oleic acid was about 1:3 in European cheeses. In Oriental cheeses, there was little oxidation of fatty acids and change in peroxide values caused by sun-drying during manufacture.
The electrophoregrams after sun-drying showed no significant change in the protein composition of various types of cheeses. The phoregrams also revealed the variety of sources of milk from which Oriental cheese were made. Bovine milk was mainly used for Hurood and Churbi cheeses. Goat milk and/or horse milk was probably used for Johi and Urum cheeses, because they lacked a bovine αs1, -casein band in the phoregram. The casein components in these Oriental cheeses were not in enzymatically hydrolyzed state.
Trypsin digestion and heating 'were added to the manufacturing process of Oriental cheeses, and by it this produced casein components were made with low molecular weight. It was suggested that the quality of Oriental cheeses might be improved by proteolysis and lactic acid fermentation. Protein components were scarcely lost by whey draining, and complete utilization of protein in milk was possible by this method.View full abstractDownload PDF (1850K) -
Seinosuke UEDA1983 Volume 57 Issue 9 Pages 891-896
Published: 1983
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSDownload PDF (548K) -
Shodo HARA, Yuzuru IIMURA, Ken-ichi OTSUKA1983 Volume 57 Issue 9 Pages 897-907
Published: 1983
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSDownload PDF (2653K) -
N.Y.1983 Volume 57 Issue 9 Pages 951-953
Published: 1983
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSDownload PDF (288K)
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