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Volume 11, Issue 3
Displaying 1-9 of 9 articles from this issue
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Chikataro KAWASAKI, Hideo NAGANO, Keiko KONO, Toshihiro IIO, Masaomi K ...1970 Volume 11 Issue 3 Pages 139-142
Published: June 05, 1970
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSHydrogen peroxide contained in noodles showed the antibacterial action against E. coli and Vibrio Parahaemolyticus. 77ppm of hydrogen peroxide was enough to kill 2.3×102 cells of V. parahaemolyticus per 1g of noodle, while 160ppm was enough to kill 1.1×103 cells of E. coli. The cells of Bacillus subtilis were more resistant to hydrogen peroxide than those of the above strains.
The bacteriocidal action of hydrogen peroxide was tested by using E. coli and V. parahaemolyticus and it was found that there was a close relation between the action and cell amounts. The amounts of hydrogen peroxide for bacteriocidal action against these strains were as follows; 50mg/mg N of cells to E. coli, 17mg/mg N of cells to V. parahaemolyticus.View full abstractDownload PDF (713K) -
Ryuzo TAKESHITA, Hirokatsu AKAGI, Akio TANIMURA, Saburo KANNO1970 Volume 11 Issue 3 Pages 143-146
Published: June 05, 1970
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSPropionic acid was separated by steam distillation from samples acidified with phosphoric acid and collected into alkaline solution.
An aliquot of the distillate containing from 2.5mg to 10mg of propionic acid was evaporated to dryness. The acid was then liberated through acation exchange resin, Dowex 50 X8-H type, column (1cm×3cm).
One to two microliters of the eluate containing Propionic acid and trans-crotonic acid as an internal standard was injected directly into the gas-chromatographic column (φ-4mm×3m) with Chromosorb 101. The lower determination limit was 0.002ppm.
Recovery of propionic acid added at 1250, 2500 and 5000ppm levels to bread and sponge cake were 96.3-100.6%.View full abstractDownload PDF (653K) -
Distribution and Behavior of Dissolved TinTakatomo HORIO, Yoshitomo IWAMOTO, Sachiko KOMURA1970 Volume 11 Issue 3 Pages 147-154
Published: June 05, 1970
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSPlain tin cans are generally used as the containers for fruits juice or fruit products. It has been reported in many literatures on dissolved tin in canned foods during storage, but a few on its distribution and behavior. The purpose of this study is to establish the physical and chemical properties of dissolved tin.
Results obtained are as follows: 1) Distribution of dissolved tin a) in canned juice drinks and juice was higher in liquid than in solid materials, and was detected in liquor in easily dialyzable form, and b) in canned fruits higher in drained solids than in liquid. 2) When the homogenates of canned fruits is separated into the supernatant and precipitate by using a centrifuge, considerable amount of tin was detected in the precipitate, and it is not easily dissolved by repeated washings with water or dialysis against water. Moreover it was hardly solubilized even with the action of such enzymatic systems as the artificial gastric juice, cellulase or pectinase in acid media, whereas only about 0-15% of tin remained after the reaction of the artificial intestinal juice. It was confirmed, however, that the artificial intestinal juice merely provides its alkalinity and the enzyme is not taking significant parts in the solubilization of tin. 3) The conversion of soluble form tin to insoluble form was studied with model systems. When fiber is added to the canned juice model, no appreciable amount of tin was transferred to the fiber, while when mandarin orange pulp is added, considerable amount of tin was accumulated in the orange pulp.View full abstractDownload PDF (1370K) -
Chikataro KAWASAKI, Hideo NAGANO, Toshihiro IIO, Masaomi KONDO1970 Volume 11 Issue 3 Pages 155-160
Published: June 05, 1970
Released on J-STAGE: March 25, 2010
JOURNAL FREE ACCESSThe mechanisms of bacteriocidal action of hydrogen peroxide were studied by using E. coli, Vibrio parahaemolyticus and spore of Bacillus subtilis. When various enzymatic activities of cell-free extracts obtained from H2O2 treated cells of E. coli and V. parahaemolyticus were compared with those of control cells, it was found that the activities of all tested enzymes were inhibited by H2O2 treatment and the inhibitory effect increased with increasing amount of hydrogen peroxide per mg of cellular nitrogen.
Spores of B. subtilis were resistant to ordinary H2O2 treatment but completely killed by the treatment of 400mg H2O2/mg Spore N at 80°Cfor 30min. During the treatment, it became clear that dipicolinic acid was released from the spores. When the spore coat fractions obtained from H2O2 treated spores were compared chemically and physically with those of control cells, it was found that remarkable changes occurred in the inner coat fraction by H2O2 treatment.View full abstractDownload PDF (1027K) -
Determination of Propylene Oxide Residue in Food Wrappings and ContainersTakamasa HIRASHIMA, Takashi OGUMA, Yutaro HOSOGAI, Seiji FUJII1970 Volume 11 Issue 3 Pages 161-163
Published: June 05, 1970
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSResidues of propylene oxide in food wrappings and containers fumigated with its vapor were determined by means of gas chromatographic method.
Results are shown in the Table 1.
The residue was probably caused by being dissolved in the various plasticizers contained in plastic food wrapPings and containers or being absorbed on the surface of wood materials.View full abstractDownload PDF (500K) -
Part II Preservatives in Soft Drinks (5) Transformation of Dehydroacetic Acid under Various ConditionsKiyoshi SASAKI1970 Volume 11 Issue 3 Pages 164-170
Published: June 05, 1970
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSThe purpose of this work was to examine the transformation of dehydroacetic acid under various conditions and to determine acute toxicities of dehydroacetic acid and its transformation products.
It may be concluded from the results of this investigation that the pH value of the solution in which the dehydroacetic acid is dissolved is one of the main factors in the transformation of dehydroacetic acid. Although dehydroacetic acid was very stable in neutral solution, it was transformed into 2, 6-dimethyl-4-pyrone in acid solution. No formation of 2, 6-dimethyl-4-pyrone was observed except decomposition and degradation of dehydroacetic acid in alkaline solution.
Either transformation or degradation of dehydroacetic acid was influenced by the temperature of these three types of solution, and lights had the action to destroy dehydroacetic acid in these three types of solution.
On acute toxicities of dehydroacetic acid and its transformation products, the oral LD50 (and 95% confidence limits) in mice were found to be 1.33g/kg (1.23-1.44g/kg) for dehydroacetic acid, 0.65g/kg (0.59-0.72g/kg) for diacetylacetone, and 1.67g/kg (1.49-1.88g/kg) for 2, 6-dimethyl-4-pyrone.View full abstractDownload PDF (1168K) -
Mitsuko YADA, Masami IMAIDA, Taro KOBAYASHI1970 Volume 11 Issue 3 Pages 171-176
Published: June 05, 1970
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSCortinellus Shiitake (C.S.) on the market was applied to detection of formaldehyde by the official method, proving positive in the various reaction. For identification, the infrared absorption spectrum of reaction product with dimedone was compared with that of methylenebisdimedone. It was recognjzed that the both spectra were completly the same. These results show that formaldehyde may occur in C.S. during cultivation. The amount of formaldehyde determined by acetylacetone method was 100-200ppm in dried C.S. on the market, and 6-20ppm in raw one. The authors also investigated the distribution of folmaldehyde and changes in the amount in cultivating C.S. on the woods. These investigation indicated that folmaldehyde in C.S. keeps on increasing definitely at least for about three months after picking off.View full abstractDownload PDF (1349K) -
Distribution and Deposition of Lindane in Animal TissuesKeiichi OSHIBA, Hyozo KAWAKITA1970 Volume 11 Issue 3 Pages 177-182
Published: June 05, 1970
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSRats were fed with a diet containing 100ppm of γ-BHC and sacrificed at regular intervals to determine resultant deposition of γ-BHC in their tissues.
There was a slight decrease in body weight of the experimental animals after they were maintained on the test diet for a period of five days. A loss of body weight by about one-half was found after the animals were placed on the diet for 56 days. There were no noticeable changes in the weight of the organs examined after 14 days of feeding with the test diet, except the liver in which a slight increase was seen.
Most organs examined showed the deposition in varying degrees of the chemical used for the experiment, especially in their fat tissues. The concentrations of the deposited chemical in various organs were found to reach their respective equilibrium levels in three to seven days and to keep the levels constant thereafter.
The equilibrium levels, per gram of fat, in various organs were almost the same and the values averaged 140-160μg/g. The liver and brain, however, showed considerably low values; the former 55μg/g and the latter 65μg/g.View full abstractDownload PDF (801K) -
Tin Dissolving in Can OpenedYoshitomo IWAMOTO, Yuuko MAEDA, Takatomo HORIO1970 Volume 11 Issue 3 Pages 183-187
Published: June 05, 1970
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSIt is known that corrosion of inner tin-plate surface of can is greatly accelerated under (oxygen) atmosphere. The present study deals with the attitude of tin-dissolving in canned acid products after opening.
Canned drinks and fruits were opened and allowed to stand either at room temperature or in a refrigerator. The products were then subjected to the analysis of tin after appropriate storage periods.
(1) Tin-dissolving proceeds rapidly after opening of the canned products in uncoated cans regardless of the storage temperature. After storage for 3-6 hrs. tin content in orange drink, pineapple drink and mandarin orange in syrup was approximately 2 times than when opened. Tin content reached this level 24-48 hrs. after opening canned nectars, peaches or cherries in syrup in which corrosion is believed to proceed slower (Table 1 and 2).
(2) When the canned foods are kept under the same (oxygen) atmosphere, the extent of the corrosion at the product level edge was found to be significantly different depending on the contents.
(3) Caution must be paid on the storage after opening canned products contained in uncoated cans, especially those in uncoated smaller cans.
(4) No appreciable increase of tin content is observed in canned products contained in enameled cans.View full abstractDownload PDF (867K)
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