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Volume 11, Issue 6
Displaying 1-11 of 11 articles from this issue
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Makoto HAYASHI1970 Volume 11 Issue 6 Pages 429-438
Published: December 05, 1970
Released on J-STAGE: February 22, 2010
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Decomposition of Methyl Linoleate HydroperoxideRyuji AMANO1970 Volume 11 Issue 6 Pages 439-446
Published: December 05, 1970
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSMethyl linoleate hydroperoxide (ML-HPO) was separated from methyl linoleate autoxidized at about 10°C by the combination method of simple countercurrent extraction and column chromatography. The peroxide value of ML-HPO was more than 5, 780meq/kg. This value indicated that the material was essential pure monoperoxide. ML-HPO had a conjugated diene and a hydroperoxide group. Being hydrogenated with platinum oxide, ML-HPO absorbed 3.11 mole of hydrogen, and was converted into a mixture of great quantity of hydroxystearic acid methyl esters and slight unknown material. The methyl esters contained equal amount of 9 and 13 hydroxystearic acid methyl esters.
When ML-HPO stored in air and in nitrogen at 25°C, the contents of conjugated diene and peroxide value of ML-HPO decreased respectively. This fact evidences that decomposition of ML-HPO occurred in those atmospheric conditions. Methyl 8-formyloctanoate (MFO) was detected in oxidized ML-HPO, was not detected in the substance that decomposed under nitrogen, by gasliquid chromatographic analysis.
ML-HPO and hydroxyoctadecadienoic acid methyl ester (HODE) which was obtained from reduction of ML-HPO with stannous chloride absorbed about 1 mole of oxygen at 45°C, respectively. In the oxidation process, the contents of peroxide value and conjugated diene of ML-HPO decreased proportionately with oxygen uptake. MFO and malonaldehyde were found in oxidized ML-HPO. One mole of oxidized ML-HPO released 0.393 mole of MFO at maximal rate. The quantity of malonaldehyde found was about one-tenth of MFO. MFO and malonaldehyde were found in case of HODE as well as ML-HPO. Thier quantity, however were less than in case of ML-HPO.
The above results indicated that MFO was not formed from ML-HPO that was the first product of autoxidation of methyl linoleate, but formed from furthermore oxidized ML-HPO.View full abstractDownload PDF (952K) -
Relationship between Concentrations of γ-BHC in Diet and Deposition of the Chemical in Animal TissuesKeiichi OSHIBA, Hyozo KAWAKITA1970 Volume 11 Issue 6 Pages 445-448
Published: December 05, 1970
Released on J-STAGE: March 25, 2010
JOURNAL FREE ACCESSRats were fed with a diet containing 0, 1, 10 and 100ppm of γ-BHC and sacrificed at regular intervals to determine resultant deposition of the chemical in their tissues.
While the marked depression of growth was found by the administration of a diet containing 100ppm of the chemical to rats for 56 days, this phenomenon was not observed in the case of 1 and 10ppm.
There were no correlations between the dietary levels of the chemical and the deposition in various tissues.
The concentrations of the deposited chemical in various tissues were found to reach their equilibrium level after 3 to 7 days, administration in the case of 100ppm feeding. However, for 1 and 10ppm groups, the deposition was found to reach the highest level after 21 and 14 days' feeding, respectively, and to decrease slowly thereafter.View full abstractDownload PDF (668K) -
Formation of the Heat-Resistant and Heat-Sensitive Spores of Clostridium perfringens Hobbs' Type Strain 8238, and Condition of Dormancy of the Heat-Sensitive SporesTadataka TANIGUTI1970 Volume 11 Issue 6 Pages 449-454
Published: December 05, 1970
Released on J-STAGE: March 25, 2010
JOURNAL FREE ACCESSNumbers of the heat-resistant and total spores of Clostridium perfringens Hobbs' Type strain 8238 (Type 2) were estimated, and the condition of dormancy of the heat-sensitive spores of the strain was observed. 1) A far greater number of spores formed in AGA, LGA or cooked meat medium were heatsensitive (80°C, 20min), and only a very small number of those spores were heat-resistant (Table 1).
2) In the synchronized cultures with LGA medium, the heat-sensitive spores rapidly proceeded from the stages of spore formation to the stages of germination (Fig. 1 and Table 2).
3) The rapidity of the proceeding decreased at a low temperature (3°C) or under aerobic conditions (Tables 3 and 4). The formation process was delayed by adding sodium chloride at a concentration of 10 per cent, and both the formation process and the germination process were delayed by adding calcium chloride at a concentration of 0.95 per cent (Table 4).View full abstractDownload PDF (1139K) -
On Relationships between the Heat Resistance or Serological Types and the Salicin Fermentability of Isolated Clostridium perfringensTadataka TANIGUTI1970 Volume 11 Issue 6 Pages 455-458
Published: December 05, 1970
Released on J-STAGE: March 25, 2010
JOURNAL FREE ACCESSThe relationships between the heat resistance or serological types of Clostridium perfringens (identified by Benoki's criterion) isolated from fishes and especially the salicin fermentability of their biochemical properties were investigated. The results obtained from the experiments are as follows.
1) Forty-eight strains out of the 198 isolated Clostridium perfringens strains were salicin-fermentative (acid, or acid and gas). In heat-resistant (100°C, 60min) strains, 11 strains out of the 15 strains isolated were salicin-fermentative (Table 1). The detection rate of salicin-fermenters in the isolates from heated (80°C, 20min) specimens was relatively high per cent i. e. 65, but that in the isolates from unheated specimens was no more than 16 per cent (Table 2).
2) Though the agreement rate of the salicin-fermenters with Hobbs' Serological Types was no more than 25 per cent, it was higher in comparison with that (13 per cent) of the salicin-unfermenters (Table 3). Putting together Hobbs' standard strains and the Hobbs' Type isolates, there was no correlation between each of the serological types of Hobbs' Type strains and the salicin-fermentability (Table 4).View full abstractDownload PDF (695K) -
Shoji KIMURA, Shihoko TERADA1970 Volume 11 Issue 6 Pages 459-462
Published: December 05, 1970
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSSulfur dioxide in dried Cortinellus Shiitakewas detected by the method of starch potassium iodate paper and malachite green's reactions. But sulfur dioxide was not detected in natural Cortinellus Shiitake. The amount of sulfur dioxide determined by Monnier-Williams's method was 0.01-0.13g/kg in dried Cortinellus Shiitake.
When dried Cortinellus Shiitake was wetted in water, the amount of sulfur dioxide increased during four hours. After wetting six hours later, sulfur dioxide level became constant. The amount was not influenced by drying method, drying time, nor by the place of production and the kind of Cortinellus Shiitake. When lenthionine was added to dried Cortinellus Shiitake, increase of the amount of sulfur dioxide was not observed. In view of these facts, it was supposed that, when dried Cortinellus Shiitake was wetted in water and was boiled with 25% phosphoric acid, sulfur compounds of Cortinellus Shiitake are decomposed to produce a substance which is positive to the sulfur dioxide reaction.View full abstractDownload PDF (626K) -
Hiromu KANEMATSU, Fusako NINOMIYA, Masao IMAMURA, Hyozo KAWAKITA1970 Volume 11 Issue 6 Pages 463-468
Published: December 05, 1970
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSThe color reaction of Jonescu, based on the reaction of salicylic acid with ferric chloride, was investigated for the quantitative determination of benzoic acid in margarine, and the appropriate hydrogen peroxide concentration, the reaction temperature and time on heating and ferric chloride concentration were decided.
The proposed method, when applied to the sample of margarine to which a known quantity of benzoic acid had been added, showed a recovery of about 93%.
It was confirmed that the proposed method was less affected with impurities contained in the sample than the alkali titration method and the ultraviolet absorption method, and was found to be suitable for the purpose of routine work.View full abstractDownload PDF (924K) -
Tsuyoshi TAKAHASHI1970 Volume 11 Issue 6 Pages 469-473
Published: December 05, 1970
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSWhen the colloidal ferrous pyrophosphate is separated from the mother liquor and dried up, the final product loses its colloidal quality, a greater part of iron contained being oxidized to ferric iron. By spray-drying of the colloidal ferrous pyrophosphate in starch hydrolyzate solution, slightly greenish powder is obtained. Both the forming condition of the colloidal ferrous pyrophosphate, and the stability of that powder, were investigated by (1) determination of ferrous iron content, (2) determination of total iron content, (3) reaction to tannic acid, (4) reaction to sodium sulfide, and so on. From the results it became clear that the powder possessed an excellent property for iron enrichment of foods.View full abstractDownload PDF (918K) -
Tsuyoshi TAKAHASHI, Katsuhiko NODA1970 Volume 11 Issue 6 Pages 474-479
Published: December 05, 1970
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSFerric pyrophosphate is a reaction product from ferric and pyrophosphate ions. At the reaction equivalent point, ferric pyrophosphate is colloidal and the soluble iron content is minimum. Ferric pyrophosphate, thus freshly prepared, is soluble to some extent in dilute hydrochloric acid or aqueous dilute solution of disodium phosphate. But a reagent grade ferric pyrophosphate powder is insoluble both to dilute acid or alkali, and it does not suspend in water for the lack of its colloidal quality. Therefore, it is considered that a reagent grade ferric pyrophosphate powder is inappropriate for iron enrichment of foods.
By spray-drying of colloidal ferric pyrophosphate in whole milk concentrate, skimmilk concentrate or starch hydrolysate solution, non-precipitated colloidal ferric pyrophosphate powder preparations were obtained.
The application of these preparations was carried out for the iron enrichment of modified milk powder and baby food. It was confirmed that these preparations affected little on the appearance, taste, keeping quality and other properties of these foods.View full abstractDownload PDF (968K) -
Takao MATSUNO, Tatsuji OKABE, Kazuyo YOKOTA, Seiko YOSHIMIZU1970 Volume 11 Issue 6 Pages 480-485
Published: December 05, 1970
Released on J-STAGE: February 22, 2010
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Masahiro IWAIDA1970 Volume 11 Issue 6 Pages 486-488
Published: December 05, 1970
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSDownload PDF (535K)
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