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Volume 20, Issue 7
Displaying 1-8 of 8 articles from this issue
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Part I. Model experiments on adsorption of typical organic componentsMASAYUKI SUGIMOTO, MASATOSHI TAKAGI, HISAO YOSHII1973 Volume 20 Issue 7 Pages 299-303
Published: July 15, 1973
Released on J-STAGE: February 17, 2011
JOURNAL FREE ACCESSThe adsorption capacity of activated carbons was evaluated using several kinds of organic snbstances. Adsorption capacity and rate were represented by the FREUNDLICH adsorption isotherm.
1) For powdred activated-carbons (A, B, C and D) 1/n values were as follows: phenylalanine 0.2-0.3, soluble starch and methionine 0.4-0.6, glucose 0.5-0.6, lactic and glutamic acid 0.6-1.0, polypeptone 1.3-1.8. And for granular activated carbons (E, F) these values were: phenylalanine 0.3; lactic acid, methionine, glutamic acid and glucose 0.5-0.7, polypeptone 1.0-1.4, soluble starch 0.37 (E), 2.84 (F).
2) The amount of activated carbons required for removal of those solutes to 80% level in 100ml solution, showed the lowest value, 0.5-0.9g in case of phenylalanine with both powdered and glanular carbons, and the highest value, above 10g in case of soluble starch, with granular carbon F.View full abstractDownload PDF (247K) -
Part I. Effect of temperature on casein micelleI LIANG, SACHIO MATSUMOTO, DAIZO YONEZAWA1973 Volume 20 Issue 7 Pages 304-310
Published: July 15, 1973
Released on J-STAGE: February 17, 2011
JOURNAL FREE ACCESSThe turbidity of skimmilk, either diluted in 0.02M CaCl2 or undiluted, decreased with decreasing temperature and the change was apparently reversible. The pellet volume of micelle, the refraction of pellet and the viscosity of skimmilk indicated that casein micelles increased their volumes as the temperature decreased. It was proposed that the decrease of turbidity on cooling is mainly due to the swelling of micelles, though the partial displacement of micelle protein also give some contribution to it.View full abstractDownload PDF (413K) -
TOSHIO HARA, ETSURO KUBOTA1973 Volume 20 Issue 7 Pages 311-315
Published: July 15, 1973
Released on J-STAGE: February 17, 2011
JOURNAL FREE ACCESSVolatile carbonyl compounds from heated tea (Hiire-cha) were separated by vacuum distillation and prepared as 2, 4-dinitrophenylhydrazones. Identifications of these compounds were carried out by means of G.C., T.L.C., and I.R.,
Ethanal, propanal, 2-methylpropanal, 2-methylbutanal, 3-methylbutanal and acetone were identified, and butanal, pentanal, hexanal and heptanal were presumed to exist.
The amounts of carbonyl compounds in heated tea increased by about twice that of unheated one. Especially, ethanal, 2-methylpropanal, 2-methylbutanal, 3-methylbutanal and acetone were produced remarkably.
From the quantitative analyses of free amino acids and reducing sugar in unheated green tea and heated one and also the model experiment in which amino acids and xylose were heated with green tea, it was supposed that volatile carbonyl compounds in heated tea might be produced by strecker degradation of free amino acids in green tea.View full abstractDownload PDF (260K) -
Part IV. Investigation of simple checking method of quality by head-space gas chromatographyMISAO KOJIMA1973 Volume 20 Issue 7 Pages 316-320
Published: July 15, 1973
Released on J-STAGE: February 17, 2011
JOURNAL FREE ACCESSVolatile components in the hydrolysate of horseradish and black mustard were investigated by head-space gas chromatography. Iso-propyl, allyl and 3-butenyl isothiocyanate were detected as common components in both materials.
A remarkable difference was seen between horseradish and black mustard in the ratio of peak area of iso-propyl isothiocyanate to that of 3-butenyl isothiocyanate: i.e. the ratio of black mustard was far more than that of horseradish.
This fact leads to the finding a way to know the rate of black mustard powder mixed in horseradish powder product at the market.
Five ml of water is added to 1g of "Wasabi", powder in a 50ml conical flask to be mixed well. Flask is covered with serum cap and homogenized by shaking. Thus mixed mud is kept at 25°C for about 40min. to be taken 2ml of the head gas for injection to gas chromatograph. Percentage of horseradish and black mustard in "Wasabi" powder can be calculated from the ratio of the peak ratio of iso-propyl isothiocyanate and that of 3-butenyl isothiocyanate,View full abstractDownload PDF (256K) -
Part I. Dissociation of arachin into subunitsKAZUHIRO YOTSUHASHI, KAZUO SHIBASAKI1973 Volume 20 Issue 7 Pages 321-326
Published: July 15, 1973
Released on J-STAGE: February 17, 2011
JOURNAL FREE ACCESSThe effect of urea, guanidine-HCl and 2-mercaptoethanol on the dissociation of arachin into subunits was investigated by using ultracentrifuge and starch gel electrophoresis, at pH 8.6. The sedimentation constant of arachin was changed into 9S (monomer form) at low ionic strength and into 14S (dimer form)at high ionic strength. Arachin was dissociated into 1.5S subunit with denaturants, but the dimer form was more stable on the dissociation than the monomer form.
On gel electrophoresis arachin was dissociated into subunits most clearly at the presence of 8M urea and 0.03M 2-mercaptoethanol. Six major, 2 semi-major and 14 minor bands were detected in the anode side of the sample slot and 3 minor bands were found in the cathode side, on the dessocitated band pattern.
Disulfide bonds seemed not to be participated in the binding between the subunits.View full abstractDownload PDF (1691K) -
Part II. Dissociation of conarachin into subunitsKAZUHIRO YOTSUHASHI, KAZUO SHIBASAKI1973 Volume 20 Issue 7 Pages 327-330
Published: July 15, 1973
Released on J-STAGE: February 17, 2011
JOURNAL FREE ACCESSConarachin consisted of Conarachin I and Conarachin II (about 1:1) which are different in physicochemical properties.
Conarachin I(2S) did not show any association-dissociation reactions upon the changes of ionic strength (pH 8.6) and had no subunit structure. From the results of gel electrophoresis, it was ascertained that it consisted of several different kinds of proteins.
Conarachin II was changed into 8S at high ionic strength and into 18S at low ionic strength, but, in denaturing solutions it was dissociated into subunits having a sedimentation coefficient of 2S. However, no difference in mobilities between subunits on gel electrophoresis was observed. The subunit structure of 8S form was more stable and undissociable than that of 18S form.View full abstractDownload PDF (1353K) -
Simple apparatus for low pressure storage, and its application to white peaches and Jonathan applesICHIRO KAJIURA1973 Volume 20 Issue 7 Pages 331-334
Published: July 15, 1973
Released on J-STAGE: February 17, 2011
JOURNAL FREE ACCESSA simple apparatus was made for the gas supply at the constant low pressure. Comparisons were made among normal storage (N.S.), low pressure storage (L.P.S.) and low O2 storage (L.O.S.) with the same O2 partial pressure as L.P.S..
The lower O2 partial pressure, the more slowly white peaches ripened at 30°C, and ripening periods were longer in L.P.S. than in L.O.S..
During 2 months at 4°C, the low O2 partial pressure (0.03atm) delayed the yellowing of the ground color and of vascular bundles in Jonathan apples. More delay was found in L.P.S. (0.14atm) than in L.O.S.(3% O2, 1atm). Compared with L.O.S. and N.S., higher soluble solids were found in L.P.S.. The loss of fresh weight of the fruit in L.P.S. was about 2.5 and 3.5 times those of N.S. and L.O.S., respectively. No differences were found in the degree of softening and the decrease of acidity among N.S., L.O.S. and L.P.S..View full abstractDownload PDF (211K) -
1973 Volume 20 Issue 7 Pages 335-343
Published: July 15, 1973
Released on J-STAGE: February 17, 2011
JOURNAL FREE ACCESSDownload PDF (699K)
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