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Volume 7 (1966)
- Issue 6 Pages 473-
- Issue 5 Pages 379-
- Issue 4 Pages 289-
- Issue 3 Pages 191-
- Issue 2 Pages 87-
- Issue 1 Pages 1-
Volume 7, Issue 6
Displaying 1-11 of 11 articles from this issue
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Toshiharu KAWABATA, Tomoyuki UEMATSU, Kazuo FURUSHO1966 Volume 7 Issue 6 Pages 473-480_1
Published: December 05, 1966
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSFactors affecting the sensitivity and recovery of tylosin assay for various foods have been studies by the agar diffusion plate method with Sarcina lutea (ATCC 9341) as the test organism. And a modified cylinder-plate or paper disk-plate method was developed based on the experimental results, and brief outline of the technique is as follows:
Extraction of tylosin from a food sample is carried out by addition of 4-fold volume of M/15 phosphate buffer of pH 8.0 to the minced sample, and it is homogenized by a blender. The supernatant or filtrate of the homogenate can be used as a test solution for tylosin assay (if necessary, further dilution should be made with the aforementioned extractant).
Fifteen peni-cylinders or paper disks are placed in a 15cm diameter plate with a single 17ml seeded layer of modified streptomycin assay agar of pH 8.5. One test solution should be placed in each 3 cylinders or disks on 3 plates. Inhibition zone may be measured after being incubated for 16 to 18 hours at 32°C, and with the average diameter of 9 inhibition zone for one test solution, the tylosin concentration can be calculated in comparison with the standard curve prepared with standard tylosin solution series. Employing this method, the standard curve extends from 0.16 to 2.5ppm (μg/ml) which corresponds to the tylosin contents of about 1 to 16μg/g of sample.
The sensitivity of the paper disk-plate method is about 1/4 that of the cylinder-plate technique under the identical condition.View full abstractDownload PDF (1045K) -
Akinobu WATANABE, Rentaro ITO, Kachiko TOMONO1966 Volume 7 Issue 6 Pages 481-492_1
Published: December 05, 1966
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSComparative studies were carried out between the standard procedure and the EC confirmation test for detection and enumeration of E. coli by using inocula preparing various properties of coliform bacteria.
Results obtained were as follows:
1) About 90% of accuracy was confirmed by utilizing the EC test for the detection of E. coli.
2) In the further investigations, it was suggested that detections of E. coli occured somewhat different frequency in applying various degrees of mixed inocula with E. coli and other groups of coliform bacteria.
3) More good results were usually obtained from EC direct test than that of original test, but even in the former test, recovery of E. coli was remarkably influenced by inocula size and properties throughout our investigations.View full abstractDownload PDF (1370K) -
Liberation of Nitrite Ion from 2-(2-Furyl)-3-(5-nitro-2-furyl)-acrylamide and 4-Nitropyridine-N-oxide in the Treatment of Sodium Hydroxide SolutionSaburo KANNO, Masumi TAKUMA, Shigenobu WATANABE, Ayako MURAI1966 Volume 7 Issue 6 Pages 493-496_1
Published: December 05, 1966
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSIn the previous paper it was found that nitrite ion was liberated from 2-(2-furyl)-3-(5-nitro-2-furyl)-acrylamide (abbreviated name, furylfuramide) by the treatment of sodium hydroxide solution in the mild condition, and this reaction could be applied to the determination of furylfuramide in foods. This reaction shows that the nitro radical of furylfuramide has an ionization activity. E. Ochiai had already studied that 4-nitropyridine-N-oxide had the same character. Concerning the same character of furylfuramide and 4-nitropyridine-N-oxide, the liberation degree of nitrite ion from both compounds in the treatment of sodium hydroxide solution was studied. The preparation of the test and standard solution is shown in the following table.
The detail of the procedures of liberation experiments is as follows:
(1) Take exactly 20ml of the test solution mentioned above in the 25ml colored volumetric flask. (2) Add 1ml of 20% sodium hydroxide solution and warm at 50-55° in water bath for 50 minutes. (3) After cooling in ice water, add 2ml of sulfanilamide solution (2g of sulfanilamide are dissolved in 100ml of 20% hydrochloric acid) and allow to stand for 15 minutes in ice water. (4) Add 1ml of 0.1% N-naphthylethylenediamine dihydrochloride solution and allow to stand for 30 minutes at room temperature. (5) Dilute the colored solution obtained here with water exactly to 25ml and determine the absorbance of the test solution, A, and that of sodium nitrite standard solution colored similarly like above, As, at 545mμ. As the reference, use the solution prepared similarly with 20ml of water. (6) Calculate the liberation degree of nitrite ion from the compound in the following formula.
Liberation degree (%)=A/As×100
As the results it was concluded that the reaction proceeded almost quantitatively, that is at about 95% in furylfuramide and at about 98% in 4-nitropyridine-N-oxide.View full abstractDownload PDF (526K) -
(I) Determination with Isobutylamine and Decomposition in Various SolutionsShodo HARA, Ken-ichi OTSUKA1966 Volume 7 Issue 6 Pages 497-502_1
Published: December 05, 1966
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSDetermination of diethylpyrocarbonate (DEPC) with isobutylamine and its decomposition in various solutions were studied.
1) Proper method for determination of DEPC in “sake”, wine or ethanol solutions was shown as follows:
Shake 150-200ml of sample (containing 2-50mg of DEPC) for three times with 60, 30, 20ml of pentane·ether mixture (1:3) respectively. Separate the mixture from the sample and add 5ml of 0.1N isobutylamine ethyl alcohol solution. Titrate the excess of amine with 0.05N HCl ethyl alcohol solution with bromphenol blue as indicator.
2) In 2.4% ethanol solution, DEPC was hydrolyzed completely within 6 hours (at pH 6.7 and temperature 10°C). Increasing the ethanol concentration the rate of hydrolysis of DEPC was decreased and only about 6% of DEPC was decomposed within 12 hours in 99.5% alcohol solution.
In “sake” or wine, DEPC was decomposed similarly, and no DEPC was detected after 24 hours.
3) The rate of the decomposition of DEPC was influenced extremely by pH, when amino acids, tannic acid, carboxylates or ammonium ion were contained in sample, and the rate was greater at pH 6.0 than at pH 3.5, because DEPC rapidly reacted with these substances at above pH 6.0.
But in 0.02M phosphate buffer solution adjusted to pH 7.5, 6.4, 3.8 with HCl or NaOH respectively, the rate of decomposition was not almost influenced by pH, but it was slightly greater at pH 7.5 than at acid side.View full abstractDownload PDF (775K) -
Shintaro KOTANI, Hirosuke CHIBA, Shoji CHIBA, Kazuko UCHIDA, Hirao TAN ...1966 Volume 7 Issue 6 Pages 503-507_1
Published: December 05, 1966
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSThe germicidal effects of nonionic, anionic, cationic and amphoteric surface active agents were tested. Escherichia coli, Bacillus subtilis and Staphylococcus aureus were used as the test organisms. The results were as follows:
1) A nonionic surface active agent, Liponox NA, showed no germicidal activities to the test organisms.
2) An anionic surface active agent, Anion P-105, inhibited the growth of Staphylococcus and B. subtilis at the concentration of 1/1920, but did not inhibit the growth of E. coli.
3) A cationic surface active agent, Bionol, inhibited the growth of Staphylococcus and B. subtilis at the concentration of 1/30720.
4) The concentration of Lipomin COH, an amphoteric surface active agent, which inhibited the growth of B. subtilis was 1/960.
5) The mixture consisted of 10 percent nonionic, 10 percent cationic and 1 percent amphoteric surface active agents showed the phenol coefficient of 170 to E. coli. Increase in 15 percent of the contents of amphoteric surface active agent did not show any perceptible effect on the phenol coefficient.View full abstractDownload PDF (633K) -
On the Sodium AlginateTeruo FUKUDA, Kimie MIYAKAWA, Kiyomi RO1966 Volume 7 Issue 6 Pages 508-513_1
Published: December 05, 1966
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSIn order to study conditions to lengthen the effect of vitamin or antioxidant action, substances mentioned in the heading were examined as to how their stabilities were affected by the sodium alginate coexisted with other food additives and food components, in water containing 32μg% Cu2+.
1. Sodium alginate had remarkable stabilizing effect and had maximum effect at its 32mg% concentration.
2. The coexistence of sodium chloride, soluble starch, peptone, sodium glutamate, glycine, saccharin sodium, sodium dehydroacetate, and sodium carboxymethylcellulose had bad effect to sodium alginate ability, especially sodium cyclamate and sodium benzoate had extremely.
3. In the presence of glycine and sodium glutamate, ascorbic acid was less stable than its sodium salt at their some concentrations.
4. The coexistence of sucrose, sorbitol, and propylene glycol had slightly good effect.
5. The coexistence of citric acid had extremely good effect, over the concentration of N/64.
As observed above, although sodium alginate alone had good stabilizing ability, the coexistence of other food additives and food components mostly had bad effect to sodium alginate. But the mixture of citric acid and sodium alginate had extremely good stabilizing ability.View full abstractDownload PDF (619K) -
Yoshifumi OGINO, Tomoko IRIE, Seiji FUJII1966 Volume 7 Issue 6 Pages 514-518_1
Published: December 05, 1966
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSPhotodecomposition of butyl hydroxy anisole (BHA) was studied. Solution of BHA in ethanol were exposed to ultraviolet irradiation under the following three conditions: (1) directly, (2) through transparent colored cellophane and (3) in the presence of yellow, orange or red dyes.
After exposure to irradiation, products of BHA were detected by thin layer and gas chromatography and undecomposed BHA was determined spectrophotometrically at 292mμ.
Results showed that photodecomposition of BHA was retarded by red or khaki color.View full abstractDownload PDF (526K) -
Yusuke ASANO, Ikuko OTSUKI1966 Volume 7 Issue 6 Pages 519-522_1
Published: December 05, 1966
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSThe influence of sodium carboxymethylcellulose (CMC) on the casein micelle in milk at the neutral pH was studied. CMC precipitated part of casein in milk. From the relative areas of electrophoretic patterns and sialic acid contents of casein fractions, it was calculated that the CMC-precipitated casein contained 51% αs-, 17% κ-, and 32% β-casein, while the distribution of the whole casein was 44% αs-, 19% κ-, and 34% β-casein.
Measurements by ultracentrifugal method indicated that added CMC dissolved a portion of calcium and inorganic phosphorous. But a slight decrease in the dialyzable and ionized calcium was determined by equilibrium dialysis of skimmilk containing CMC. Interaction between CMC and the precipitated casein was not observed. The precipitation of casein did not occur in the skimmilk of which all of the calcium was removed by the addition of potassium oxalate. It appears that CMC combines with the calcium ion and dissociates the colloidal calcium phosphate in skimmilk, and causes the considerable decrease in the stability of the casein micelle to calcium.View full abstractDownload PDF (569K) -
Effect of Metals on Coloring MattersMasao IMAMURA, Isao NIIYA, Hiromu KANEMATSU, Hisao TERAO1966 Volume 7 Issue 6 Pages 523-531_1
Published: December 05, 1966
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSEffect of metals on three kinds of coloring matter for use in margarine Yellow AB, OB, β-carotene and annatto was examined by addition of 10, 50, and 100ppm of both iron and copper respectively, and 100ppm of each nickel, cobalt, aluminum, manganese, lead, tin, zinc and chromium respectively. The margarine was kept in a thermostat at 30°C for 20 weeks, and the reafter its color changed, and amounts of β-carotene, peroxide value (P. O. V.), and acid value (A. V.) were measured.
(1) Addition of iron to margarine prepared mainly from laurin oil gave good result of remaining the color intensity of Yellow AB, OB and β-carotene to some extent, but it cause fading of annatto color. Fading of the color way especially rapid in margarine containing soft oil, and on the other hand the color of β-carotene and annatto faded almost completely in 20 weeks.
(2) Copper was stronger than iron in causing color fading, and as a result of copper addition instead of iron, the color of β-carotene and annatto faded rapidly. Fading of Yellow AB, OB was also rapid in margarine containing soft oil.
(3) Color fading was rapid with cobalt or manganese, and the effect of metals on color fading decreased in the order of copper, manganese, iron, cobalt, aluminum, nickel, zinc, lead and tin.
(4) There was a correlation between the order of remaining color intensity and P. O. V., fading of color being rapid in copper, iron, manganese and cobalt whose P. O. V. increased rapidly. This tendency was especially marked in margarines containig soft oil. No such correlation was observed with A. V.View full abstractDownload PDF (873K) -
III. An Improved Procedure for the Manufacture of Fermented MilkSukeo KIYOTA, Hajime TAKAO, Yoshiko TONOMURA, Akira YASUKAWA1966 Volume 7 Issue 6 Pages 532-537_1
Published: December 05, 1966
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSThis paper deals with the improvement of the previously proposed procedure which was based on the application of symbiosis among lactic streptococci for the manufacture of fermented milk by Lact. bulgaricus.
Mother starter for preparing curd was shown to be most suitable when Lact. bulgaricus strain was inoculated in Leichimanii medium and then transplanted to a skim milk solution and cultured for 24 hours at 37°C.
The manufacture of fermented milk was shown to be most effective when the curd was prepared by mixing a 24 hour culture and a 48 hour culture in 1:1 ratio.View full abstractDownload PDF (708K) -
Mitsuo FUJIWARA, Ikuji MATSUMURA, Toyoko NONOMURA, Yukitaka YAMAMOTO, ...1966 Volume 7 Issue 6 Pages 538-542_1
Published: December 05, 1966
Released on J-STAGE: December 11, 2009
JOURNAL FREE ACCESSSolvent extraction method for isolating food preservatives from foods has various difficulties due to emulsification and coextraction of interfering ingredients.
An isolation method utilizing distillation under reduced pressure was studied to eliminate these interferences. Recovery of 5mg of salicylic acid was 98.5% by the six-time repeating distillation (temperature of water bath: 70°C, pressure: 60mmHg) after addition of 20ml of distilled water, 50g of magnesium sulfate and 10ml of 10% citric acid. Recoveries of dehydroacetic acid, sorbic acid and benzoic acid were more than 98.7% under the same operating conditions above mentioned.
However, in the case of butyl p-hydroxybenzoate the recovery was less than 61.0%.View full abstractDownload PDF (537K)
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