Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)

On the Chronic Toxicity Test of Food Additive (Part 2)

Yoshio IKEDA

1962 Volume 3 Issue 1 Pages 1-6
Published: March 25, 1962
Released on J-STAGE: December 11, 2009

DOIhttps://doi.org/10.3358/shokueishi.3.1

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Epidemiologic Study of Food Poisoning in Japan

Shin-ichi MATSUDA

1962 Volume 3 Issue 1 Pages 7-16
Published: March 25, 1962
Released on J-STAGE: December 11, 2009

DOIhttps://doi.org/10.3358/shokueishi.3.7

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Food-Stuff Pests Noted in Japan

Syoziro ASAHINA

1962 Volume 3 Issue 1 Pages 17-20
Published: March 25, 1962
Released on J-STAGE: December 11, 2009

DOIhttps://doi.org/10.3358/shokueishi.3.17

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Insect Pests of Grain Storage

Toyoaki HARADA

1962 Volume 3 Issue 1 Pages 20-27
Published: March 25, 1962
Released on J-STAGE: December 11, 2009

DOIhttps://doi.org/10.3358/shokueishi.3.20

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Practice of Insects Control Confectionary Products

Naogoro SUZUKI

1962 Volume 3 Issue 1 Pages 27-30
Published: March 25, 1962
Released on J-STAGE: December 11, 2009

DOIhttps://doi.org/10.3358/shokueishi.3.27

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Mites in Food and Drugs

Manabu SASA

1962 Volume 3 Issue 1 Pages 30-36
Published: March 25, 1962
Released on J-STAGE: December 11, 2009

DOIhttps://doi.org/10.3358/shokueishi.3.30

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Some Experiments on the Control of Food Insects

Setsuya FUJITA

1962 Volume 3 Issue 1 Pages 36-40
Published: March 25, 1962
Released on J-STAGE: December 11, 2009

DOIhttps://doi.org/10.3358/shokueishi.3.36

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On the Control of Tyroglyphid (Acarid) Mites

Hiroe MIYAJIMA

1962 Volume 3 Issue 1 Pages 40-44
Published: March 25, 1962
Released on J-STAGE: December 11, 2009

DOIhttps://doi.org/10.3358/shokueishi.3.40

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On the Control of Cheese Mites

Kazuo MINO

1962 Volume 3 Issue 1 Pages 44-47
Published: March 25, 1962
Released on J-STAGE: December 11, 2009

DOIhttps://doi.org/10.3358/shokueishi.3.44

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Studies on Coloring Materials for Artificial sake (III)

On the Standard Color and the Standard Solution of Artificial Sake

Masanori YAMASITA, Jun-iti MINAMI, Yosiki NISIWAKI, Shotaro KAMEDA, Ka ...

1962 Volume 3 Issue 1 Pages 48-58
Published: March 25, 1962
Released on J-STAGE: December 11, 2009

DOIhttps://doi.org/10.3358/shokueishi.3.48

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In order to determine the Standard color, measurement of hue was carried out on 29 samples of Sake. The mean value was used as the standard. Standard chromaticity was that of mean value obtained from 10 samples of artificial Sake on the market. By comparing hue of the samples with the standard before and after ultra violet light irradiation, it was found that caramel was suitable as a coloring material of artificial Sake while synthetic dyes were not suitable. As to melanin, produced at pH5 was most similar to the standard color intensity.
The standard solution was prepared by dissolving 125mg FeCl₃, 0.15mg K₂Cr₂O₇, 20.0mg CaSO₄ and 15.0mg CoCl₂ in 100ml 0.01N HCl.

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Polarographic Studies on Storage of Meats (XVI)

Influences of CoCl₂ and NH₄Cl Concentrations on Protein Waves of Water Extracts from Aquatic Animals

Tetsujiro OBARA, Yasokichi OGASAWARA, Sumiko SHIROTA

1962 Volume 3 Issue 1 Pages 59-69
Published: March 25, 1962
Released on J-STAGE: December 11, 2009

DOIhttps://doi.org/10.3358/shokueishi.3.59

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In a previous report we have examined influences of the protein concentrations on the protein waves obtained from the water extracts of aquatic animal meats of 85 species. The result of the above experiment has shown that when we apply cleverly the crossing points which are obtained from the relation between the height of the protein wave and the protein concentration, the qualities in meats of their aquatic animals may be discriminated. However, using the variations in their protein waves, there are many species which can not be distinguished from one another. Therefore, unless other new methods are devised, it can not be expected to carry out a more excellent determination of their species.
In present experiment we have examined influences of CoCl₂ and NH₄Cl concentrations on the protein waves which were obtained from the water extracts of the meats from aquatic animals of 85 species under the same conditions as in a previous experiment. And we have prepared many fundamental data which will be useful in the practical inspection of foods. The result of above experiment is as follows:
In the case of every protein wave of 85 species obtained, each wave height is not directly proportional to the concentration of CoCl₂ or NH₄Cl.
Among the protein waves of 85 species obtained, the protein waves having the crossing points are of 40 species in the case of the experiment of CoCl₂ concentration and are of 31 species in the case of that of NH₄Cl concentration.
In the case of every height curve and crossing point in the protein waves obtained from the experiments of CoCl₂ and NH₄Cl concentrations, there is a tendency that they are analogous to one another. Consequently, there are many species which can not be distinguished from one another. However, since there is a characteristic change in the protein waves of many species, it is true that the obtained protein waves may be useful in the practical inspection of foods.

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Effect of Detergent on Wine Making

Ken-ichi OTSUKA, Kiyoshi YOSHIZAWA, Shiro IMAI, Ko-ichi AIBA, Kazuyosh ...

1962 Volume 3 Issue 1 Pages 69-72
Published: March 25, 1962
Released on J-STAGE: December 11, 2009

DOIhttps://doi.org/10.3358/shokueishi.3.69

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The authors determined the composition of musts and wines made from grape-clusters which were washed with a detergent (alkyl benzenesulfonate) (D).
Both of the number of micro-organisms (wild yeast) and the amount of copper contained in musts (D) decreased in comparison with those made from clusters not treated with the detergent (C) and water-washed ones (W). Total acid and volatile acid in the wine of D was less than in the musts of C and W. Also, the content of tannin and color substances and iron in the wine of D was less than C and W.
The sensory examination indicated that the quality of the wine treated with the detergent was clean. It may be due to the removement of wild micro-organisms and metal compounds such as copper and iron on the skin of grape berries.

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Decomposition Products of Organophosphorus Insecticides in Rice Grains

Chojiro TOMIZAWA, Toshiro SATO, Hiroo YAMASHINA, Hideo FUKUDA

1962 Volume 3 Issue 1 Pages 72-76
Published: March 25, 1962
Released on J-STAGE: December 11, 2009

DOIhttps://doi.org/10.3358/shokueishi.3.72

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The metabolic fate of malathon, methyl parathion, and Baycid, which were sprayed on rice plants at the heading stage, was examined by the tracer techniques. After spraying the insecticides on rice plants, the agents and their decomposition products were translocated gradually to the heads of the plants. The decomposition rate of Baycid was rather slow as compared with those of malathon and methyl parathion. In the rice grains which were sampled from the plants sprayed with Baycid, the decomposition products of the insecticides were concentrated in bran but not in polished rice and husk. The main decomposition products which were separated by an ion exchange chromatography were as follows: malathon: thiophosphoric acid, O, O-dimethyl S-(1, 2-bis-carboxy)-ethyl dithiophosphate and O, O-dimethyl S-(1-carboxy-2-carboethoxy)-ethyl dithiophosphate; methyl parathion: thiophosphoric acid, O, O-dimethyl thiophosphoric acid and O-methyl O-p-nitrophenyl thiophosphoric acid; Baycid: thiophosphoric acid, O, O-dimethyl thiophosphoric acid and O-methyl O-(3-methyl-4-methylmercaptophenyl) thiophosphoric acid.

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Studies on the Inspection of Protein Foods

On the New Method for Detecting Pre-stage Putrefaction

Kosei HATA, Mitsuo SUGIMOTO, Ichiro URYU, Choji KANEUCHI

1962 Volume 3 Issue 1 Pages 77-82
Published: March 25, 1962
Released on J-STAGE: December 11, 2009

DOIhttps://doi.org/10.3358/shokueishi.3.77

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Many chemical and physical tests have been employed to detect the incipient putrefaction of protein foods. None has replaced the practical evaluation of fitness of protein foods done by trained persons who chiefly rely on their sensibility to taste, smell, appearance, and texture. And also, from a view point of food inspection, it is more important to discuss the prephase of putrefaction than to study the result of the same.
Authors found a rule existing in the variation of the water-soluble ammonia-type nitrogen amount in the process of putrefaction itself, and also found a rather simple method to point out the pre-phase of putrefaction by using the characteristic of ninhydrin color reaction with the above findings. And the method was done as follows, water was added to the sample, water-soluble substances were extracted, and trichloroacetic acid was added, and the supernatant including dipeptides and amino acids was used as a sample for authors' modified paper chromatography (developing solvent was only water, developing time was about 20 minutes at 60°C). And then the ninhydrin color reaction was used. In case, a distinct spot appeared on the paper, it was considered that the sample was in the pre-stage of putrefaction, but in case, the spot was disappearing on the paper, the sample was seemed to enter the stage of putrefaction.
The authors were successful in the studies of the above tests and report of it here, but presume that there is a plenty of room for further improvement in this method.

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On the Simple Papar Chromatography of Food Colors

Jun-ichi HAYASHI

1962 Volume 3 Issue 1 Pages 83-88
Published: March 25, 1962
Released on J-STAGE: December 11, 2009

DOIhttps://doi.org/10.3358/shokueishi.3.83

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On the Identification and Decomposition of TEPP in Port Wine

Michisato ATSUMI, Teruyuki SUDO, Kazuko ITO, Hisako SUZUKI, Hidesige Y ...

1962 Volume 3 Issue 1 Pages 89-92
Published: March 25, 1962
Released on J-STAGE: December 11, 2009

DOIhttps://doi.org/10.3358/shokueishi.3.89

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Erratum to : Food Poisoning and Physiological Function

1962 Volume 3 Issue 1 Pages 98a
Published: 1962
Released on J-STAGE: December 11, 2009

DOIhttps://doi.org/10.3358/shokueishi.3.1_98a

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Erratum to : On the Reaction of Dehydroacetic acid

1962 Volume 3 Issue 1 Pages 98b
Published: 1962
Released on J-STAGE: December 11, 2009

DOIhttps://doi.org/10.3358/shokueishi.3.1_98b

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Erratum to : Metabolic Fate of Food Preservatives

1962 Volume 3 Issue 1 Pages 98c
Published: 1962
Released on J-STAGE: December 11, 2009

DOIhttps://doi.org/10.3358/shokueishi.3.1_98c

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Erratum to : on the Chronic Toxicity Test of Food Additive (Part I)

1962 Volume 3 Issue 1 Pages 98d
Published: 1962
Released on J-STAGE: December 11, 2009

DOIhttps://doi.org/10.3358/shokueishi.3.1_98d

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Erratum to : Studies on Methylbromide

1962 Volume 3 Issue 1 Pages 98e
Published: 1962
Released on J-STAGE: December 11, 2009

DOIhttps://doi.org/10.3358/shokueishi.3.1_98e

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Erratum to : Colorimetric Method of Microdetermining Boron by Curcumin

1962 Volume 3 Issue 1 Pages 98f
Published: 1962
Released on J-STAGE: December 11, 2009

DOIhttps://doi.org/10.3358/shokueishi.3.1_98f

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Erratum to : Paper Chromatography and Paper Electrophoresis of Food Preservatives

1962 Volume 3 Issue 1 Pages 98g
Published: 1962
Released on J-STAGE: December 11, 2009

DOIhttps://doi.org/10.3358/shokueishi.3.1_98g

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Erratum to : On Nitrofurasone and Nitrofurylacrylic acid amide in Food

1962 Volume 3 Issue 1 Pages 98h
Published: 1962
Released on J-STAGE: December 11, 2009

DOIhttps://doi.org/10.3358/shokueishi.3.1_98h

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Erratum to : On the Analysis of Pesticide in Food

1962 Volume 3 Issue 1 Pages 98i
Published: 1962
Released on J-STAGE: December 11, 2009

DOIhttps://doi.org/10.3358/shokueishi.3.1_98i

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