The extraction rate of oil from fish muscle was investigated. In order to generalize the extraction curves obtained from several sizes of fish muscle, the discussion was made by applying three dimentional Fick's law. D₁ is the diffusion coefficient at the direction parallel to fibre and D₂ and D₃ at the direction perpendicular to fibre. D₂ was assumed to be equal to D₃. The difference between D₁ and D₂ was found small. The generalized extraction curves obtained from experiments were agreed well with the theory except at 45°C and 60°C. The disagreement at higher temperature was probably caused by the changing points of extraction mechanism.

View full abstract

By using Sephadex LH-20 column chromatography in aqueous acetone, the colored components in black tea infusion were separated into nine groups.
Among these groups the early eluted group (1-4) consisted of high polymerized colored substances. Group 5 consisted of thearubigins and the colored components in group 7-9 were theaflavins.
From the chromatograms of two different grade teas (black tea of high grade and low grade), it was observed that the chromatogram of the former had a well-defined thearubigin peak and theaflavin peaks and that of the latter had noticeably large peaks of high polymerized colored compounds (group 1-2) and theaflavin peaks were not recognized, definitely.

View full abstract

Using Sephadex LH-20 column chromatography in aqueous acetone, catechins in the infusions of black tea and green tea were separated into four groups. The first eluted group (C-I) contained L-epicatechin and L-epigallocatechin. The second group was separated into two components of C-II and C-III. (The peaks of C-II and C-III contained L-epigallocatechin-gallate and L-epicatechin-gallate, respectively). The last group (C-IV) consisted of unidentified phenolic substances.
From the column of cross linked dextrans, theaflavins which contained larger numbers of phenolic-OH radical than catechins eluted out after catechins.

View full abstract

Three components (theaflavin, theaflavin-monogallate and theaflavin-digallate) of theaflavin compounds in black tea infusion were separated by column chromatography using Sephadex LH-20.
Three compounds were resolved in the order of theaflavin, theaflavin-monogallate and theaflavindigallate from Sephadex LH-20 column with gradient elution of aqueous acetone from 40 to 80%.
The contents of three theaflavin in black tea infusion were determined colorimetrically from the molar extinction coefficient of authentic theaflavin at 460nm after the separation of each components by Sephadex LH-20 column chromatography.
From the results of the determination of theaflavins in several black tea infusions, it was recognized that the content rates of theaflavin, theaflavin-monogallate and theaflavin-digallate in total theaflavin were about 35%, 46% and 19%, respectively.
Among these three theaflavin compounds, the contents of theaflavin and theaflavin-monogallate showed the high positive coefficients of corrolation for the color quality of black tea infusion. However, theaflavin-digallate did not show the significant correlation for the color quality of black tea infusion.

View full abstract

The study was carried out to investigate the influences of the micro elements on the accumulation of nitrate in tomato fruit, using Fireball variety in sand culture.
Nitrate content in tomato fruit grown in excess (10 times of normal) of each of iron and copper in the culture solution increased during the ripening from the breaker stage to the red ripe, and became to remarkably high level at the red ripe stage.
Remarkable amount of nitrate was detected in the fruit grown on molybdenum deficient, and molybdenum was not detected in the fruit.
Nitrate content in the fruit grown in excess of zinc decreased after the breaker stage becoming to a low level at the red ripe stage.
Nitrate content in tomato fruit was not significantly affected by manganese and boron.

View full abstract

The study was carried out to investigate the variances of nitrate contents in tomato fruits among five varieties namely Fireball, Amature, Chico, Heinz 1370 and Brehm's Solid Red. The chemical compositions in fruit and nitrate reductase activities in various parts of tomato plant were determined to know the mechanism of the accumulation of nitrate.
Nitrate contents in fruits of Fireball and Amature did not decrease during the ripening and were at remarkably high level at the red ripe stage and these vavieties showed high contents throughout the harvest period.
Nitrate contents in fruits of Chico, Heinz 1370 and Brehm's Solid Red decreased remarkably from the mature green stage to the red ripe and were little in the red ripe fruits. In fruit of Chico, nitrate content was considerably high only at the beginning of the harvest period, and in Heinz 1370 and Brehm's Solid Red, the contents were always very low during the harvest period.
The variances of nitrate contents in the fruits among five varieties were not explained by the chemical compositions, but higher contents of nitrogen, phosphate, and potassium and lower content of calcium were found in the fruit containing higher nitrate.
Changes of nitrate reductase activities in various parts of plant during ripening were found to be no significant differences between Fireball and Chico.

View full abstract

In the previous paper, it was reported that nitrate content in tomato fruit was influenced by each of nitrate and potassium levels in the culture solution. The present study was carried out to investigate the mutural influence of nitrate and potassium levels and effects of each of calcium, magnesium and phosphate levels combined with several combinations of nitrate and potassium levels in the culture solution on the accumulation of nitrate in tomato fruit, using Fireball variety in sand culture.
Remarkable accumulation of nitrate was found in tomato fruits grown on high level of each of nitrate and potassium. However it was found that the influence of high level of nitrate on the accumulation of nitrate in the fruit had been controlled by potassium level, because the content in the fruit grown on higher level of nitrate combined with lower level of potassium had been very low. The application of low level of nitrate combined with any level of potassium decreased remarkably nitrate content in the fruit.
Application of high level of calcium decreased considerably nitrate content in the fruit and when it was combined with low level of nitrate or potassium, the threatment decreased remarkably the content in the fruit.
The influences of each of magnesium and phosphate levels on the accumulation of nitrate in the fruit were not clear.

View full abstract