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Volume 7, Issue 1
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Toshiharu KAWABATA1966 Volume 7 Issue 1 Pages 1-10
Published: February 05, 1966
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSDownload PDF (2364K) -
On the Decomposition of Aldrin by Sunlight and Ultraviolet RayIwao KAWASHIRO, Yutaro HOSOGAI, Toshiro NIGO1966 Volume 7 Issue 1 Pages 11-13
Published: February 05, 1966
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSThe decomposition of Aldrin by sunlight and ultraviolet ray was studied and the decomposed product was isolated.
The residual Aldrin was determined by gas chromatography. The decomposed product was examined with gas chromatography, thin-layer chromatography and infrared absorption spectra. After this experiment, we found that the product was not Dieldrin but other aromatic compound containing chlorine.View full abstractDownload PDF (451K) -
1. Features of Deterioration and Psychrophilic Bacterial Flora in Market Milk, Stored at Low and Moderate TemperaturesMichio HAMAMOTO, Tetsuji HIROTA, Toshiro KANAUCHI1966 Volume 7 Issue 1 Pages 14-19
Published: February 05, 1966
Released on J-STAGE: July 27, 2010
JOURNAL FREE ACCESSComposite samples of commercially bottled market milk were stored at 4, 8 and 21°C, and bacterial growth, declination of protein stability and development of undesirable fiavor were examined during storage, and psychrophilic bacterial flora of each sample was analysed.
Each sample gave a positive reaction in dye reduction test when bacterial count reached 107/ml, and thereafter, protein stability began to decline when the highest bacterial count (108-109/ml) was obtained, then acids and undesirable flavors simmultaneously developed.
The effects of lower temperature on the deterioration of milk were characterized by the delay of bacterial growth and the slower rate of enzymatic deterioration of milk components.
Psychrophilic strains isolated from stored milk samples were classified into 9 types, Pseudomonas fluorescens, Alcaligenes viscolactis, 1 type of Pseudomonas sp., Flavobacterium solare, 2 types of Achromobacter sp., Brevibacterium ammoniagenes, Aerobacter aerogems and Bacillus circulans. The distribution of micro-organism, such as Ps. fluorescens, 1 type of Achromobacter sp. and Br. ammoniagenes, which grew well at 0°C were 98% in milk stored at 4°C, 44.9% at 8°C and 0% at 21°C.
Dye reduction test and the test that 2ml of 70% ethanol is added to 1ml of milk, are considered to be available for routine measurement of deterioration of the stored product.View full abstractDownload PDF (1266K) -
II. Examinations of Measurement of Bacteria Found in Small Numbers in U.H.T. ProcessMichio HAMAMOTO, Toshiro KANAUCHI1966 Volume 7 Issue 1 Pages 20-25
Published: February 05, 1966
Released on J-STAGE: July 27, 2010
JOURNAL FREE ACCESSExaminations were made on measurement of psychrophilic, mesophilic and thermophilic bacteria found in milk from U.H.T. process and bottling process, by the use of maltiple tube method.
Milk samples were fortified with sterilized yeast-extr. solution and glucose solution, to give a final concentration of 0.25% and 0.5% respectiveiy, and colored by small amount of sterilized litmus solution. Then, 0.05-100ml aliquots of the samples were poured into test tubes or erlenmeyer flasks aseptically, and these materials were incubated for 2 days at 60°C for the enrichment culture of thermophile, 3 days at 37°C for mesophile and 10 days at 8°C for psychrophile.
After the enrichment culture incubation, the test tubes that gave changes in external appearance of the culture medium for thermophile were defined as thermophile positive. The test tubes that gave positive growth of bacteria on standard agar medium, that was smeared by a loopful of the enrichment culture for mesophile and incubated for 2 days at 37°C, were defined as mesophile positive. The test tubes that gave positive growth of bacteria on standard agar medium, that was smeared by a loopful of the enrichment culture for psychrophile and incubated for 5 days at 8°C, were defined as psychrophile positive designated by Standard Methods. And the test tubes that gave red colonies on C. V. T. medium, that was smeared by a loopful of the enrichment culture for psychrophile and incubated for 3 days at 21°C, were defined as psychrophile positive designated by Hucker.
Using the procedures reported in this paper, the extent of reduction of bacterial numbers by the U.H.T. processing could be determined and the mesophilic and psychrophilic contamination could be demonstrated in the bottling processes.View full abstractDownload PDF (1237K) -
I. Behavior of Mercury in Rice Plants Applied with 203Hg-Organo-Mercury DisinfectantsChojiro TOMIZAWA1966 Volume 7 Issue 1 Pages 26-32
Published: February 05, 1966
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSUsing 203Hg-labeled organo-mercury disinfectants, the study on the behavior of mercury in rice plants was carried out, and the following results were obtained;
1. 203Hg-phenylmercuric acetate penetrated quickly into the tissues of rice plants on any stages after the application of the disinfectant, and was translocated especially to newly developing parts of the plants. As for the rice plants at heading stage, radioactive mercury was finally accumulated in the rice grains, when the water emulsion of 203Hg-phenylmercuric acetate was applied either by injection into the tissues of leaf sheath or by dipping of leaf blade.
2. When the rice leaves were infected with the blast disease, radioactive mercury which was absorbed from roots as an aqueous solution of 203Hg-phenylmercuric acetate, was accumulated in the tissues surrounding the infected lesion of the leaves. Feature of mercury penetration into leaf tissues was different with disinfectant formulations, and among emulsion, wettable and dust formulations, the penetration of mercury in dust formulation which was less phytotoxic to rice leaves, was most gentle.
3. 203Hg-labeled phenylmercuric acetate, phenylmercuric chloride, phenylmercuric dinaphthylmethane disulfonate, N-phenylmercuric p-toluenesulfonanilide, N-ethylmercuric p-toluenesulfonanilide or methoxyethylmercuric chloride, was applied to the rice plants on either tillering stage or flowering stage, and mercury content in rice grains after harvest was estimated. In refining process of rice grains, mercury content was lowered as following order; husk, raw rice and polished rice. Mercury content of polished rice from the rice applied with 50ppm solution of the organo-mercury disinfectants was mostly less than 0.1 ppm in the application on tillering stage, and was in ranges of 0.146ppm to 0.528 ppm in the application on flowering stage. Since the polished rice occupied the greater portion in weight of rice grains, the absolute amount of mercury was much in polished rice as compared with that in husk and bran. The younger of rice plant stage was applied with the organo-mercury disinfectants, the lower of mercury content in rice grains was found.View full abstractDownload PDF (6513K) -
II. Neutron Activation Analysis of Mercury in Rice GrainsChojiro TOMIZAWA, Akiharu KOBAYASHI, Masao SHIBUYA, Yukio KOSHIMIZU, Y ...1966 Volume 7 Issue 1 Pages 33-38
Published: February 05, 1966
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSNeutron activation analysis of mercury contained in rice grains was studied with gram unit of rice grains containing 0.01μg-1.0μg of mercury. The results obtained were as follows;
1. By irradiating rice grains for 2 or 5 hours in the pile by thermal neutron flux of 3×1011n/cmcm2 sec, more than 1μg of mercury was possible to estimate by non-destructive method, using the pulse height of 197Hg in γ-ray spectrum, but this procedure was unable to apply for the estimation of mercury in rice grains, because of the insensitivity to amount less than 1μg of mercury. By irradiating rice grains for 130 hours in the pile by thermal neutron fiux of 2-3×1013n/cmcm2 sec, the precise estimati°n of mercury in rice grains was attained by using the pulse height of 203Hg after the chemical separation of activated mercury as mercuric iodide-copper ethylenediamine complex, even after cooling for about two months.
2. The raw rice and polished rice were processed from the rice grains which were collected from paddy fields where different dosages of phenylmercuric acetate disinfectant were applied. Their mercury contents were estimated by neutron activation analysis with the chemical separation of activated mercury. It was found that mercury contents of polished rice were mostly in ranges of 0.1ppm to 1.0ppm and only in the two cases of dust application with 24g mercury per 10 are, the contents were over 1ppm. The mercury contents of rice grains without the application of the disinfectants were in ranges of 0.227ppm to 0.238ppm. The more dosage of organo-mercury disinfectant was applied in paddy field, the more content of mercury in raw rice and polished rice was found. Since the mercury content was in most cases higher in raw rice than polished rice, it was possible that mercury was concentrated in the portion of bran in rice grains.View full abstractDownload PDF (1191K) -
Tomokichi TSUGO, Masahiro IWAIDA, Akio NAGAO, Emi FURUKAWA, Nobuko KOB ...1966 Volume 7 Issue 1 Pages 39-44
Published: February 05, 1966
Released on J-STAGE: July 27, 2010
JOURNAL FREE ACCESSComparison of the two sampling methods of butter for chemical inspections were carried out; i. e. the International Standard Method, issued by FAO according to the Code of Principles of Milk and Milk Products, and the domestic tentative method, Sanitary Inspection Guide. issued by the Ministry of Health and Welfare.
Domestic block-type bulk butter was used as a material for sampling by means of a trier, while 450g and 225g printed butters were used as materials for sampling either by cutting a sector or taking complete butter as a sample. After sampling, the butters were subjected to the analysis of moisture and fat contents.
No differences in analysis values were obtained with printed butter; while, in case of bulk butter, higher moisture values and lower fat contents were obtained by the International Standard Method, because in the domestic tentative method about 2cm of the upper extremity was cut off from the plug.
It is not recommended to practise sampling on frozen butter, but had better be practised after pre-warming for 24 hours at 7-10°C.View full abstractDownload PDF (1178K) -
Separation and Identification of Oil-Soluble Dyes Using the Solvent Mixture of Fatty Acid Esters-n-HexaneMieko KAMIKURA1966 Volume 7 Issue 1 Pages 45-49
Published: February 05, 1966
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSOil Orange SS (C.I. 12100) and Oil Red XO (C.I. 12140) have not clearly been separated from each other by thin layer chromatography on silica gel with a single-component solvent. In this paper, several solvent systems for separating these dyes were investigated. The solvent system giving the best result was the mixture being composed of iso-amyl acetate+n-hexane (15: 10), and it gave clear separation especially for a mixture of Oil Yellow AB (C.I. 11380), Oil Yellow OB (C.I. 11390), Oil Orange SS and Oil Red XO. The Rf values were in order of XO>SS>OB>AB and it was concluded that the Rf values of dyes containing methyl group increase as the number of the group increases. The Rf values of 18 oil-soluble dyes are tabulated (Table 2).View full abstractDownload PDF (722K) -
Atsuko SADAMATSU, Takeo KINA, Toshihiko ARIYOSHI, Eigo TAKABATAKE1966 Volume 7 Issue 1 Pages 50-54
Published: February 05, 1966
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSThin layer chromatography was applied ta the detection of benzoic, salicylic, dehydroacetic, and sorbic acids, ethyl, propyl and butyl esters af p-hydroxybenzoate and dulcin. Kieselgel G activated at 80°C for 30 minutes or Wakogel B-5 activated at 100°C for 30 minutes was used. For the detection of the spots, 1% ferric chloride solution, 0.1% bromcresolgreen alcohol solution and 1% potassium permanganate solution were successively sprayed. The chromatoplate was developed with chloroform-propionic acid (4: 1) mixture for the group separation of the esters, the acids and dulcin.
Chloroform-ethyl acetate (9: 1) mixture was used for the separation of sorbic acid from benzoic acid and dehydroacetic acid, and also for the identification of esters (as p-hydroxybenzoic acid). The preservatives were clearly separated with n-heptane-propionic acid (4: 1) mixture, by which the good separation of dehydroacetic acid from benzoic acid and sorbic acid has been achieved.View full abstractDownload PDF (717K) -
(I) Unsaturated Fatty Acids and Their DerivativesMitsuo SHIMO, Michiharu KONO, Eiichi FUKUZUMI, Hirotsugu KATO, Hideo Y ...1966 Volume 7 Issue 1 Pages 55-59
Published: February 05, 1966
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSA search was made for new antimicrobial compounds which are effective in preserving foods, particularly in inhibiting the growth of microorganisms.
In this paper, straight-chain unsaturated fatty acids, aromatic ones, pinonic acid and their esters and fatty aminocarboxylic acids were synthesized and their antimicrobial activities were investigated. It was found that straight-chain unsaturated fatty acids, such as octatrienoic and decatetraenoic acids, show antimicrobial action, and fatty aminocarboxylic acids possessing cationic structure exhibit the action considerablly.View full abstractDownload PDF (744K) -
(II) Carbonyl Compounds, Including Aliphatic, Aromatic and Cyclic CompoundsHirotsugu KATO, Akira TAKAHASHI, Hisaaki TAMIYA, Michiharu KONO, Mitsu ...1966 Volume 7 Issue 1 Pages 60-66
Published: February 05, 1966
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSCarbonyl compounds, i. e. ethyl acetoacetate, acetylacetone, malonic acid derivatives, cyclic carbonyl compounds and aromatic carbonyl compounds were synthesized and their antimicrobial action were examined. p-Hydroxybenzophenone was effective at concentrations of 1/4000-1/8000, and it was found that the compound has low toxicity. But the antimicrobial action was blocked by protein and therefore it was considered that the compound is not of practical use.View full abstractDownload PDF (927K) -
(I) Biological Studies of the Food Poisoning Caused by Instant SpaghettiToshiyuki MIURA, Takeshi MUTO, Kagenori MATANO, Komei MIYAKI1966 Volume 7 Issue 1 Pages 67-71
Published: February 05, 1966
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSTo investigate the cause of the outbreak of food poisoning in March, 1965, the authors planned to feed mice with the responsible instant spaghetti or the oil extracted from it and to carry out pathological examinations with these mice. The results obtained may be summarized as follows:
(1) Body weight of the mice of the test groups fed on either the responsible instant spaghetti or other samples giving unpleasant odour dropped considerably in the following ten days. All of these test animals died in 14 to 16 days.
(2) The mice receiving either 400mg of the oil extracted from the responsible spaghetti or 600mg of the oil extracted from the samples giving unpleasant odour showed a typical diarrhoea and ruffle after 24 hours and died with in 48 hours.
(3) Histological examinations of the moribund mice demonstrated in all the cases, an acute enteritis accompanied with an atrophy in the spleen.
(4) The acid and peroxide values of these oils were determined to characterize the toxic substance. The values for the oil of the responsible instant spaghetti were 33.0 and 118.1 and the corresponding figures for the oil of the samples with an unpleasant odour 26.5 and 105.8, respectively.View full abstractDownload PDF (5965K) -
Some Experiments on the Determination of Nitrite Ion in Fish SausageSaburo KANNO, Yutaka WADA, Tadayoshi NAKAOKA, Kiyoko KAWANA, Yukiko HA ...1966 Volume 7 Issue 1 Pages 72-75
Published: February 05, 1966
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSThe existing method for determining nitrite ion in fish sausage, for example, themethod being included in “Standard Methods of Sanitary Inspection Guide” issued by the Ministry of Health and Welfare was studied.
The authors clarified the following points through analytical experiments.
1) The nitrite ion in a test solution prepared from fish sausage disappeared completely when the solution was distilled. Therefore, the test solution should be developed without distillation, though it is colored or turbid, and in this case, the test solution should be used as a control.
2) The phosphate buffer solution (pH 7) as an extracting solvent for nitrite ion (NO2-) was more effective than water. Because the loss of the nitrite ion was less with the use of the buffer solution than water.
3) Thirty minutes were quite enough to extract nitrite ion from fish sausage.View full abstractDownload PDF (741K) -
Tadahiro NARAHU, Junko HAYAKAWA, Hiroaki TAKAHASHI, Yasuo ISHIDA1966 Volume 7 Issue 1 Pages 76-77
Published: February 05, 1966
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSDownload PDF (250K)
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