巻号一覧
16 巻, 11 号
選択された号の論文の7件中1～7を表示しています
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Tokiharu ABE1951 年 16 巻 11 号 p. 495-501
発行日: 1951/04/25
公開日: 2008/02/29
ジャーナル フリーPDF形式でダウンロード (442K) -
東 秀雄, 衣卷 豊輔1951 年 16 巻 11 号 p. 502-504
発行日: 1951/04/25
公開日: 2008/02/29
ジャーナル フリーAuthors designed a new method in which non-saponifiable matter content is indirectly obtained by the determinating technique of saponfication and acid values.
If
A1 is the weight of fatty acids that compose glycerides,
A2 is the weight of fatty acids that compose esters,
A3 is the weight of free fatty acids,
G is the weight of glycerol that composes glycerides,
A? is the weight of alcohols that compose esters,
W1 is the weight of water produced in glycerides formation,
W2 is the weight of water produced in esters formation, Hy is the weight of hydrocarbons,
then the non-saponifiable fraction, a% may be represented with a equation (1).
Also fatty acid content in tested oil, b% and that in the mixture of fatty acids and nonsaponifiable matter, c% may be represented with equations (2) and (3). From these, equation (7) is obtained.
When b and c are be calculated from data of titration, a is easily obtained.
Authors' results are shown in Table II compared with that by the usual method.抄録全体を表示PDF形式でダウンロード (184K) -
東 秀雄, 金子 徳五郎1951 年 16 巻 11 号 p. 505-509
発行日: 1951/04/25
公開日: 2008/02/29
ジャーナル フリーIn the previous report we observed the high foam when some foods were fried with the partially reduced sardine oil, and assumed that the foaming tendency of the oil is caused by the partially reduced highly unsaturated fatty acid. To prove our assumption we prepared the methyl esters of several unsaturated fatty acids e. g., highly unsaturated, linolenic, linolic, and oleic acid. Each methyl ester was reduced at 150°C. During reduction of each ester we took the samples of different grade of reduction and observed the height of foaming when it was used as frying oil.
Estimation of the height of foaming has been carried out as follows:
Apparatus-(Fig. I.)-the apparatus shall consist of the following
(a) Test tube-A standard test tube, 40mm in inside diameter and 150mm in length. It may be marked with a filling line, 10cc above bottom.
(b) Wet filter paper-Filter paper (diameter 50mm) is wet with 0.5cc of test water and folded up to little size (smaller than diameter of test tube) with copper wire.
(c) Thermometer-A thermometer is a normal type from 0°C to 360°C.
(d) Volume of ester-10cc
Procedure-10cc of the sample (ester) is put into the test tube and heated as 180°C.
Then wet filter paper is immersed in the heated ester. The foam is produced by boiling of the water of wet filterpaper. The height of the foam is varied during boiling. We defined that the height of foaming is the highest foaming from the surface.
By those experiments we confirmed that the foaming tendency of the partially reduced sardine oil as frying oil is caused by the partially reduced highly unsaturated fatty acid.抄録全体を表示PDF形式でダウンロード (290K) -
第2報油脂の變化について山村 彌六郎1951 年 16 巻 11 号 p. 510-512
発行日: 1951/04/25
公開日: 2008/02/29
ジャーナル フリーChange of oil components of the smoked shark-fillet during preservation was studied and the results were summarized in Tab. 1, 2 and Fig. 1.
The iodine-value and peroxide number of the extracted oil suffer no eff?ct by the preservation for about three months, as the smoking gives anti-oxidant power to the oil, while acid value was increased rapidly by moulds.抄録全体を表示PDF形式でダウンロード (183K) -
第3報アンモニヤの生成について山村 彌六郎1951 年 16 巻 11 号 p. 513-516
発行日: 1951/04/25
公開日: 2008/02/29
ジャーナル フリーIn the present paper is discussed the production of ammonia in the smoking of Abura-zame-fillet during preservation.
Ammonia was determined by Nessler's colorimetric method after being extracted the sample with acetic acid and the filtrate discolourized with active-carbon.
The analytical data were shown in Tab. 1.
In order to accertain the cause of ammonia production in the smoking, whether it is by autolysing or by bacterial action, experiments were made and the results were shown in Fig. 1. (A) and (B).
From Fig. 1., we know bacterial action does more important role for the production of ammonia in the smoked muscle.
The relation between the ammonia development and the relative humidity in which the samples were stored, are as shown in Fig. 2.抄録全体を表示PDF形式でダウンロード (261K) -
1951 年 16 巻 11 号 p. e1a
発行日: 1951年
公開日: 2008/04/22
ジャーナル フリーPDF形式でダウンロード (45K) -
1951 年 16 巻 11 号 p. e1b
発行日: 1951年
公開日: 2008/04/22
ジャーナル フリーPDF形式でダウンロード (45K)
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