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Volume 16, Issue 1
Displaying 1-11 of 11 articles from this issue
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Mikio YAMAZAKI, Yoshikazu HORIE, Shun-ichi UDAGAWA, Takashi ECHIGO, Ma ...1975 Volume 16 Issue 1 Pages 1-6_1
Published: February 05, 1975
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSMycological survey of honey, 23 samples of domestic and imported, was carried out and Chaetomium, Eurotium, Aspergillus, Cladosporium, Penicillium and others were found and isolated less than a great dominant of the yeast. In media added with several concentrations of glucose or sucrose and even in honey itself, growth of the isolates, for example E. repens, E. rubrum, A. awamori, C. cladosporioides and P. waksmani, was recognized. In conclusion, “inhibitory effect” of honey for the fungal growth is thought to be due not only to the high concentration of sugar and low pH but also to the prior dominant growth of the yeast in honey.View full abstractDownload PDF (757K) -
Toshiharu YAMADA, Tadayoshi NAKAOKA, Yutaka WADA1975 Volume 16 Issue 1 Pages 7-10_1
Published: February 05, 1975
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSThe determination of saccharin sodium in foods was investigated by using X-ray fluorescence spectrometry. The method was based on the principle that the amount of sulfur atom, constituent of saccharin sodium, could be determined.
The general procedure was as follows:
Saccharin sodium in foods was extracted with ether under acidic conditions and separated by paper chromatography. The spot on the paper chromatogram corresponding to saccharin sodium was identified under an ultraviolet lamp, then the paper chromatogram was cut off and used as a sample for X-ray fluorescence analysis. The intensity of SKα line was measured in vacuum by using X-ray tube (chromium target) and germanium crystal.
The linear relationship was obtained in the range of 5 to 50μg as saccharin sodium and the minimum detection limit was 2.5μg. In the recovery tests for foods, the values of 98-104% were obtained.View full abstractDownload PDF (471K) -
Changes of Nitrite and Nitrate Concentrations in Human Saliva after Ingestion of Salted Chinese CabbageMotoo HARADA, Hajimu ISHIWATA, Yoko NAKAMURA, Akio TANIMURA, Morizo IS ...1975 Volume 16 Issue 1 Pages 11-18_1
Published: February 05, 1975
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSThe relationship between dietary nitrate intake and nitrite detected in human saliva was studied with a basal diet and high nitrate diet. Nitrite contents in foodstuff and in saliva were determined colorimetrically by a diazo-coupling reaction with sulfanilamide and naphthylethylenediamine, and nitrate contents were determined as nitrite after conversion to nitrite by passing a cadmium column. Determinations of nitrite and nitrate in saliva were carried out at intervals of 1-2hr except at night.
When 200g of salted Chinese cabbage was taken, the average concentrations of nitrite and nitrate in saliva increased to large quantities of 71.9 and 544.5ppm, however, in the case of basal diet, decreased to 12.2 and 76.5ppm, respectively.
From these results, it should be concluded that the changes of nitrite and nitrate concentrations in human saliva depended upon those contents in the diets. Furthermore, when daily secretion volume of saliva was presumed as 1, 000ml, the total amount of nitrite in saliva were 7-28 times that of the diet ingested, and it was assumed that nitrite in saliva was formed in vivo by the reduction of nitrate. We can not give a clear explanation for this reduction mechanism yet, but nitrite in saliva might be produced by the action of micro-organisms in alimentary tract, perhaps in mouth.View full abstractDownload PDF (1100K) -
Changes of Nitrite and Nitrate Concentrations in Human Saliva after Ingestion of Vegetables or Sodium NitrateHajimu ISHIWATA, Prakai BORIBOON, Yoko NAKAMURA, Motoo HARADA, Akio TA ...1975 Volume 16 Issue 1 Pages 19-24_1
Published: February 05, 1975
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSThe authors previously observed that one of the sources of nitrite was human saliva and its amount significantly increased after ingestion of salted Chinese cabbage which contained high amounts of nitrite and nitrate.
In the present study, the concentrations of nitrite and nitrate in saliva after taking other vegetables containing high amount of nitrate such as lettuce, spinach, and dried-cut radish were determined. The results obtained were the same as in the case of salted Chinese cabbage. Furthermore, 200 and 600mg of sodium nitrate dissolved in 200ml of boiled milk were taken and the amounts of nitrite and nitrate in saliva were determined. In this case, the same results were also obtained. So, it was suggested that the increase of nitrite in saliva after taking the foodstuffs containing high amount of nitrate was caused by in vivo reduction of nitrate.View full abstractDownload PDF (635K) -
Ionic Germination of Spores of Heat-resistant Strains of Clostridium perfringens Type AYoshiaki ANDO1975 Volume 16 Issue 1 Pages 25-29_1
Published: February 05, 1975
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSGermination requirements for spores of two heat-resistant strains of C. perfringens type A, NCTC 8239 and NCTC 8798, have been examined estimating a fall in optical density of spore suspensions as the criterion of germination.
The results are summarized as follows:
1) Heat-activated spores of these strains underwent ionic germination in aqueous solutions of single chloride salts of monovalent alkali metals or divalent alkali earth metals.
2) Significant germination occurred in the presence of added K+, as salts of either inorganic or organic anions. However, germination in sodium salts was considerably inferior to that in potassium ones.
3) The maximum germination took place in an aqueous solution of potassium chloride under the following conditions; heat-shocking of spores at 75°C for 10min, incubation temperature at 40°C, and potassium chloride concentration at 50mM.
4) L-Alanine and inosine in deionized water were not germinatioe for spores of these strains, nor was the addition of potassium chloride to these compounds augmentative on germination.View full abstractDownload PDF (498K) -
Effect of Some Chemicals on the Growth from Spores of a Heatresistant Strain of Clostridium perfringens Type AYoshiaki ANDO1975 Volume 16 Issue 1 Pages 30-33_1
Published: February 05, 1975
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSThe effects of some chemicals, including a couple of food additives, on the germination of and outgrowth from spores of a heat-resistant strain of C. perfringens type A NCTC 8239 have been studied using two different media, one supporting germination only (an aqueous solution of 50mM potassium chloride), the other supporting both germination and subsequent outgrowth (a complex medium consisting of 2.5% brain heart infusion and 0.25% yeast extract, pH 6.0). The results are summarized as follows:
1) Sodium chloride concentrations up to 8% had no apparent effect on the extent of germination, although more than 4% reduced the initial rate of germination to some extent. However, outgrowth was completely prevented at concentrations of more than 5%.
2) Sodium nitrite at concentrations up to 0.2% had not any effect on germination, but increasing levels at a range of 0.01 to 0.06% progressively suppressed subsequent outgrowth and finally prevented. It required 0.05% of nitrite to completely prevent outgrowth in the presence of 2.0% sodium chloride.
3) Potassium sorbate at concentrations of more than 0.6% strongly inhibited the ionic germination by potassium chloride alone but was much less inhibitory to the germination which was obtained in the complex medium. Potassium sorbate at commercially permissible concentrations (below 0.2%) was unable to suppress both germination and outgrowth, whereas as much as 1.0% of it completely prevented outgrowth of the germinated spores in the complex medium.
4) The ionic germination by potassium chloride alone was strongly inhibited by some uncouplers of oxidative phosphorylation in mitochondria, such as pentachlorophenol, hexachlorophene, p-chloro-m-cresol, and dicumarol.View full abstractDownload PDF (493K) -
Effects of Food Dye Red No. 104 (Phloxine) on the Pre- and Postnatal Development in Rats in Relation to Fetal DistributionShinsuke NAKAURA, Kunio KAWASHIMA, Shigeyuki NAGAO, Satoru TANAKA, Aki ...1975 Volume 16 Issue 1 Pages 34-40_1
Published: February 05, 1975
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSFood dye Red No. 104 (phloxine) was administered to Wistar pregnant rats at levels of 0, 0.3, 1, and 3% in diet during pregnancy and teratogenic effects, and fetal and maternal organ distributions were examined.
A suppression in maternal body weight gain and growth retardation in fetuses were observed in the highest dose group. No evidences of increase in fetal death and malformation were obtained in all groups. The postnatal development was maintained well without any adverse effects. However, all newborn from 4 out of 5 dams in 3% group were killed by cannibalism within 2 days after birth.
The concentrations of phloxine in fetus organs were lower than those in the placenta and in the most of maternal organs. The embryonic toxicity was discussed in relation to fetal distribution of the dye.View full abstractDownload PDF (748K) -
Yoshio ITO, Masahiro IWAIDA1975 Volume 16 Issue 1 Pages 41-45_1
Published: February 05, 1975
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSColorimetric determination of boric acid with curcumin was applied on frozen peeled shrimp. The procedure described in the Standard Methods of Analysis for Hygienic Chemists of Japan published in 1973 (see Fig. 1) was applicable for samples containing relatively large quantity (1, 000-4, 000ppm) of boric acid, and so the adaptation of this method for microanalysis was pursued by us. Taking consideration of Inoue's finding that the presence of sodium chloride much affected on the color development by curcumin, the restriction of volume of alkaline solution in Step I (4ml of 1% Na2CO3) and the omission of two procedures (Step II and Step III) were carried out. Moreover, the filling up size in Step VI was reduced from 100ml to 50ml. The procedure finally adopted was as shown in Fig. 5. The reproducibility of this method (10 times of trial) by use of 20μg of boric acid was found to be within 100±2.5%. 98.8% of boric acid was recovered from samples (1g of peeled shrimp slurry) to which 20μg of boric acid had been added. The boric acid contents of 13 samples of imported frozen peeled shrimp were found to be within the range of 3.2-114.0ppm (see Table 1).View full abstractDownload PDF (574K) -
Kiyoshi TAGAWA, Hatsue UEHARA1975 Volume 16 Issue 1 Pages 46-52_1
Published: February 05, 1975
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSIn order to obtain the data needed for hot storage of foods, the effects of air humidity and temperature in the preservation box upon the moisture content and quality of foods (bread and cooked rice) and on the microbial death have been ascertained.
1) To keep the moisture contents of foods at the original levels, the relative air humidity in the box has to be regulated within the range 90-95%. To wrap foods in non-hygroscopic sheets such as polyethylene films is effective to prevent the change of moisture in foods.
2) At a temperature lower than 60°C, some microorganisms present in foods or environments survive and spoilage of foods occurs, therefore the temperature of the box must be kept above 65°C, where the most of microorganisms except heat resistant ones such as Bacillus subtilis may be destroyed.
3) Stored at the high temperature, there are unfavourable variations in foods; browning, decrease in nutritive values as shown by loss of vitamin B1 and change in textures, so the storage time should be limited in 2 days.View full abstractDownload PDF (823K) -
Masatoshi MORITA, Fusao USHIO, Tsuneyuki NISHIZAWA, Shunichi FUKANO, M ...1975 Volume 16 Issue 1 Pages 53-54
Published: February 05, 1975
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSDownload PDF (163K) -
Koei MINAGAWA, Yukio TAKIZAWA, Hiroshi SAKAI1975 Volume 16 Issue 1 Pages 55-60
Published: February 05, 1975
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSDownload PDF (786K)
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