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Volume 10, Issue 1
Displaying 1-9 of 9 articles from this issue
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Masamitsu OTSURU1969 Volume 10 Issue 1 Pages 1-13
Published: February 05, 1969
Released on J-STAGE: December 11, 2009
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On the Flavours Used in FoodsHiroe MIYAJIMA, Akio MITSURA, Hiroshi KUSUDO, Tadashi NITTONO1969 Volume 10 Issue 1 Pages 14-18_1
Published: February 05, 1969
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSSeveral kinds of flavour substances were compared for the attractive power to mites Tyrophagus dimidiatus Hermann mites, which had been fed on yeast for a long time, were used for the experiment. As for the attracting apparatus, response tube (Fig. 1) and Y-tube olfactmeter (Fig. 2) were used, and the experiment was carried out for about fifty varieties of flavour substances.
As the result, an attracting tendency was found for both acetate and ethyl esters. For the next time an experiment was carried out by changing the concentration of ethanol and acetic acid, resulting in the occurence of the attracting tendency in the range of 10-40% for ethanol and less than 0.5% for acetic acid. This result seems to coincide with the fact that mites are numerously found in the fermented foods.View full abstractDownload PDF (426K) -
The Formation and Determination of Diethyl Carbonate in the Foods Treated by the Addition of Diethyl Pyrocarbonate as a SterilizerSaburo KANNO, Takayuki TANI, Shozo FUKUI, Shoji NAITO1969 Volume 10 Issue 1 Pages 19-25_1
Published: February 05, 1969
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSIn the previous paper the authors reported the correct determination method and decomposition of diethyl pyrocarbonate (DEPC) in foods. In this paper is described the determination and formation ratio of diethyl carbonate (DEC) resulted from the addition of DEPC into alcoholic drinks. It has been a difficult problem for a long time to obtain the complete recovery of the quantity of DEC in alcoholic drinks. The determination method described in this paper has solved the problem by the settlement of the recovery ratio of DEC in each food, the principle of which is based on the experimental technique followed by the addition of the standard DEC into the food; the recovery of which was determined by gas chromatography using diisodecyl phthalate and polyethylene glycol 400 as complex columns and ethylbenzene as an internal standard substance. The complex columns mentioned above are enough effective to separate DEC from the components contained in foods, for example, n-butanol, isobutanol and isoamyl alcohol. DEC in the food is extracted with ether, concentrated at room temperature, and then determined by gas chromatography.
At the same time it has been tried to find the relationship between the concentrations of DEPC added at first into each food (wine, beer and saké) and DEC formed. From this experiment it seems to be possible to suppose the concentration of DEPC added at first into alcoholic drinks by the determination of DEC.View full abstractDownload PDF (787K) -
Terutake YABIKI, Sukekazu HAMADA1969 Volume 10 Issue 1 Pages 26-31_1
Published: February 05, 1969
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSA survey for incidence of pathogenic Escherichia coli in fecal specimens or intestinal contents from the following animal species and human beings was carried out; apparently healthly 50 calves, 115 cattle, 195 swine 70 chickens under sixty days old, 202 chickens over sixty-one days old, 44 stray dogs, 84 fresh-water fishes (crucian carps, rainbow-trouts, daces, gobies, carps, calfishes), 159 students in junior high school and 154 food-handlers, and, 30 patients suffered from diarrhea. The results obtained are summarized as follows:
1) The highest frequency of incidence was observed in cattle (22.6%), then calves (22.0%), dogs (13.6%), chickens under sixty days old (10.0%), chickens over sixty-one days old (7.4%), swine (6.7%), fresh-water fishes (6.0%), students in junior high school (5.7%) and food-handlers (4.5%) in descending order. It is notable that pathogenic E. coli was detected from apparently healthly human beings and animal species, especially in fresh-water fishes, in such grade.
2) The serotypes found from human beings and animal species in common were as follows: O 128 (except fresh-water fishes), O 55 (except dogs), O 23ac (except cattle and dogs), O 86 or O 112ac (except chickens and fresh-water fishes) and O 136 (except swine dogs and fresh-water fishes). Only the serotype O 127a was isolated from both human beings and fresh-water fishes.
3) Incidence of pathogenic E. coli in cattle seemed to be more frequent in winter than in summer.View full abstractDownload PDF (839K) -
The Destruction of Sorbic Acid with Hydrogen PeroxideKiyoshi HARADA, Ryoichi HIGUCHI, Motomi OTANI, Isamu UTSUMI1969 Volume 10 Issue 1 Pages 32-36_1
Published: February 05, 1969
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSSince sorbate and hydrogen peroxide are sometimes joint-used in foods as preservatives and bleaching agent, studies were carried out on the decomposition products of sorbate with hydrogen peroxide. The oxidation products which have been reported are summarized in Fig. 1. From our experiments it was confirmed that acetone and a polymer which has presumably a unit structure, new decomposition products which had not been in the reports, were detected.View full abstractDownload PDF (583K) -
Determination of Propylene Oxide Residue in Fats and OilsTakashi OGUMA, Yutaro HOSOGAI, Seiji FUJII1969 Volume 10 Issue 1 Pages 37-39_1
Published: February 05, 1969
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSResidues of propylene oxide in fats and oils fumigated with its vapor were determined by means of gas chromatography.
Results are shown in Table 1. In most cases, the amounts of propylene oxide increased in proportion to the fumigation time.
The residues were probably caused by dissolving of vapor into the fats and oils.
Peroxide and acid values as well as infrared absorption spectra (Fig. 1) were measured for the treated fats and oils.
However, these values and spectra were found to be the same with those of controls.View full abstractDownload PDF (337K) -
Sadayoshi UEDA, Junzo NAKAMORI, Saburo YAMASHITA, Riichi SAKAZAKI1969 Volume 10 Issue 1 Pages 40-42_1
Published: February 05, 1969
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSThe authors had the good fortune of isolating the Arizona organisms from feces of patients with the acute gastro-enteritis in a family in about fifteen hours after eating mixed stew of guts containing immature eggs.
The morphological, cultural and biochemical characteristics of the isolated organisms were in accordance with those of Arizona organisms, (Table 1)
The antigenic structure of the isolated Arizona could be presented as 10:17, 20.View full abstractDownload PDF (362K) -
Masaki YOSHIOKA, Tadao FUKUYAMA, Madoka SATO, Eiichiro FUJITA1969 Volume 10 Issue 1 Pages 43-46
Published: February 05, 1969
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSDownload PDF (376K) -
Masahiro IWAIDA, Tsuyako SHIROTORI, Iwao KAWASHIRO1969 Volume 10 Issue 1 Pages 47-49
Published: February 05, 1969
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSDownload PDF (363K)
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