巻号一覧
16 巻, 9 号
選択された号の論文の10件中1～10を表示しています
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(第2報)腐敗生産物に対する外圍條件の影響東 秀雄, 岡田 稔, 山田 充阿彌1951 年 16 巻 9 号 p. 377-387
発行日: 1951/02/25
公開日: 2008/02/29
ジャーナル フリーWe studied decomposition products of cod muscle which putrefied under various condition by changing air quantity, pH of medium. (cod muscle were incubated at 30°C for 12-14days.)
1. In anaerobic conditions (keeping in vaccum), the pH increase of medium was very slow and after 14 days pH of medium was 6.8 (cf. in aerobic condition 7. 8. see Part 1. Table 1. 2.)
The decomposition products were similar to those of aerobic condition inoppearan (Table 2.), but volatile fatty acid obtained in this case was conpased of butyric acid chiefly. (Table 3, 4.)
2. In much aerobic condition by aerating for 8 hours a day during putrefaction, the decomposition of muscle were accelerated and remarkable decreases of insoluble matter and muscle weight were noticed. (Table 5.)
3. In acidic condition (keeped pH of medium 4.5-5.0 by addition of H2SO4, H3PO4 and lactic•acid), it seems decomposition of muscle was inhibited, and a remarkable decrese in production of volatile fatty acid was noticed. (Table 6. 7. 8.)
4. In alkalic condition (keeped pH of medium 8.5-9.0 by addition of NaOH and Na2CO3), we observed no remarkable influence on the decomposition products. (Table 9.)
5. When added such carbohydrates as glucose and glycerol, medium became progressively acidic, and definite influences were not observed. (Table 11.)抄録全体を表示PDF形式でダウンロード (658K) -
第3報 卵巣卵は何故受精不可能か-卵の成熟する時期と場所岩田 清二1951 年 16 巻 9 号 p. 388-392
発行日: 1951/02/25
公開日: 2008/02/29
ジャーナル フリーIn Mytilus edulis spermatozoa taken from its testis are active in sea water and powerful in fertilization, while eggs taken out of its ovary would not be fertilized by any spermatozoon.
The ovarian eggs of non-spawning mussel are always inmature and still in germinal vesicle stage, whereas those of spawning one lose already their germinal vesicle and are fertilizable in high percentage.
The eggs spawned naturally are all mature in stage, and those taken from oviduct of spawning mussel are also sinilar in nature as the spawned eggs. A mussel with inmature eggs is stimulated electrically and discharged abundantly the mature eggs in an hour, on an average. Then the maturation must be taken place in the ovary in short time.抄録全体を表示PDF形式でダウンロード (310K) -
第4報塩化カリ注射による放出岩井 清二1951 年 16 巻 9 号 p. 393-394
発行日: 1951/02/25
公開日: 2008/02/29
ジャーナル フリーMytilus edulis could be induced to discharge the reproductive substances by the injection of isotonic M/2 KCl aqueous solution into its visceral cavity. Even by 0.5 cc injection almost all of the animals reacted to spawn. Reaction time was ranged from about 1 hour to more than 5 hours. In most cases, eggs or sperm were carried out of the shell by weak current of cilliary motion of the mantle. These aspects are somewhat differ from either natural spawning or the way induced by electric stimulation, in which the spawning takes place about 1 hour after the stimulation and the reproductive substances were carried far out of the shell by strong exhalant current. However, the eggs discharged by KCl injection are all matured and fertilizable by the spermatozoa, which are also discharged by the same way.抄録全体を表示PDF形式でダウンロード (136K) -
新田 忠雄, 梅本 滋, 中井 俊介, 西村 慶之助1951 年 16 巻 9 号 p. 395-400
発行日: 1951/02/25
公開日: 2008/02/29
ジャーナル フリーThe possible dencity of acetic acids solution of pickle are 3% at fresh meat, and 1% at fish cakes. The fresh meat pickle became softend and soluble gradually, therefore we must prevent the autolytic enzyme action for long storage. High temperature makes it possible, but the meat coagulate. We failed preliminary salting before pickling, and succeeded after all to soak the meat (more than 1 hour) in alkaline solution (the solution as 1% of ammonia solution) at first, and then to pickle in acetic acid solution.抄録全体を表示PDF形式でダウンロード (332K) -
舟木 好右衞門, 小島 良夫1951 年 16 巻 9 号 p. 401-404
発行日: 1951/02/25
公開日: 2008/02/29
ジャーナル フリーReviewing the chemical literature, the writers have been led to the conclusion that Rhodophceae contain the two varieties of colloidal matter, that is, sol-gel transformation is reversible according to the temperature (I) and not reversible (II) as follows:
R<O•SO2•O O•SO2•O>Me (I) R<O•SO2•O O•SO2•O>R' (II)
As (I) and (II) are closely related in their chemical formulae, an attempt has been made for substituting one of succharide radicals (R' and R) of (II) with Ca to obtain (I) from Gracilaria confervoides.
In this report, firstly general discussion of the probability taking place the reaction above mentioned, secondarily some experiments on the treatment of Gracilaria confervoides with alkaline solution and that containing Ca++ are described.
The alkali treated Gr. confervoides contains ca. 50% of agar substance and that treated with alkaline solution ontaining Ca++ shows the ca. 60% content of agar. Both may be used effectively as raw??aterial for making pure agar-agar.抄録全体を表示PDF形式でダウンロード (304K) -
小島 良夫, 舟木 好右衞門1951 年 16 巻 9 号 p. 405-410
発行日: 1951/02/25
公開日: 2008/02/29
ジャーナル フリーAs already reported in previous paper, the writers found that the following reaction is taken place in the body of Gr. confervoides when it is treated with dilute alkaline solution containing Ca++ at suitable temperature.
R<O•SO2•O O•SO2•O>R'+CaCl2+2NaOH→R<O•SO2•O O•SO2•O>Ca+R'OH+2NaCl+H2O
In this connection, some detailed experiments were carried out. When Gr. confervoides is treated with dilute alkaline solution at the temperatures of from 50°C to 90°C for 3 hours, colloidal matter (R<O•SO2•O O•SO2•O>R') contained in it is decomposed by NaOH and it goes into extracts as follows:
R<O•SO2•O O•SO2•O>R'+2NaOH→ROH+R'OH+Na2SO4
Therefore, R<O•SO2•O O•SO2•O>Me remains in the body of Gr. confervoides.
Next, it was treated with dilute alkaline solution containing Ca++ at the temperatures of from 70°C to 95°C for 3 hours. From the various results obtained it is concluded that one of the saccharide radicales of R<O•SO2•O O•SO2•O>R' contained is substituted with Ca and changed to reversible colloide R<O•SO2•O O•SO2•O>Ca in its body.抄録全体を表示PDF形式でダウンロード (305K) -
小島 良夫, 舟木 好右衞門1951 年 16 巻 9 号 p. 411-418
発行日: 1951/02/25
公開日: 2008/02/29
ジャーナル フリーAs mentioned in previous reports, the authors, the authors have succeeded to obtain agar-like material from Gr. confervoides by causing it to treat with dilute alkaline solution containing Ca++ at suitable temperature.
In this report, from the industrial stand point, agar-like products obtained by above mentioned process are bleached with many kinds of bleaching agent, CaOCl2, NaOCl, H2O2, KMnO4, Na2SO3 etc. and the optimum conditions for bleaching, jelly strength etc. were obtained.抄録全体を表示PDF形式でダウンロード (430K) -
小島 良夫, 舟木 好右衞門1951 年 16 巻 9 号 p. 419-422
発行日: 1951/02/25
公開日: 2008/02/29
ジャーナル フリーAs already stated in previous papers, the authors proposed the new chemical process for manufacturing crude agar substance having ca. 60% content from Gr. confervoides. Now, pure agar-agar was prepared by the two methods, that is, freezing method and successive mechanical dehydration and hot air drying method from this crude agar substance, and its colour, composition, inorganic matter, jelly strength and other physical properties were compared with those of market agar-agar and one made from Geli?ium amansii.
The result showed that this chemical manufactured agar-agar from Gr. confervoides is far superior to others in quality and far exceeds the standard of the pharmacopoeia of the united states of America.抄録全体を表示PDF形式でダウンロード (250K) -
(第1報)サメ肉に於けるアンモニア生成の機構並にその特異性に就いて清水 亘, 大石 圭一1951 年 16 巻 9 号 p. 423-427
発行日: 1951/02/25
公開日: 2008/02/29
ジャーナル フリーIn the present work, we have been led to a conclusion that a large amount of ammonia found in the shark muscle which has lost off its freshness, must, at least at the first stage of the storage, be originated from urea contained in the muscle, and that breaking down of the urea into ammonia may be due mainly to the action of urease secreted from micro. organisms such as urobacteria. We could not find any appreciable amount of native urease in the shark muscles. The speed of the development of ammonia became dull at the point of 400-500mg % of its nitroge? and after a while the second rising of ammonia amount was observed with true putrefactiv? odour. The urea increased its amount in the shark muscles that were preserved from micro-organisms or stored at a low temperature. It may be considered, therefore, that in a shark urea is composed even in the muscle as well as in the liver.抄録全体を表示PDF形式でダウンロード (322K) -
I. 腐敗の外貌について木俣 正夫1951 年 16 巻 9 号 p. 428-432
発行日: 1951/02/25
公開日: 2008/02/29
ジャーナル フリーIf “Kamaboko” is kept at room temperature for several days, it produces many acidic transparent drops which are of slimy and tacky substance on the surface, just as if it had perspired (type I of spoilage). This substance has been called “Neto”. But recent goods for sale produce the opaque substance just like butter or cheese (type II) or the colonies of molds (type III).
Now it becomes evident, however, that such differences are due to the kinds and amounts of constituents, especially carbohydrates in “Kamaboko” (See Table 1), that is, the type I takes place in the case of the presence of sugars in the constituents and types II and III occur in such case as lacking sugars. The difference of the type II and the type III is caused by the amount of starch in “Kamaboko”, namely, when it is more than ca. 35% in dry matter the type III takes place, and when it is less than that the type II occurs.
As the substance produced in the case of the type II of spoilage has baen called “Neto” too, in general, “Neto” must be classified into two kinds from the characteristics.
When “Kamaboko” is kept in the air which has considerably higher amount of moisture, it looks as if the type I of spoilage takes place independently of amounts of carbohydrates. But, in the case of “Kamaboko” which does not contain sugars, the substance produced is neutral or weakly alkaline and becomes gradually transtucent to opaque.
If “Kamaboko” is kept in the air which has not higher in humidity after the surface has been dried, (1) “Kamaboko” which does not contain carbohydrates is dried gradually without the spoilage, (2) in the case of “Kamaboko” which contains starch, although the change of appearancs is scanty, the decomposition takes place in the interior, (3) in the case of “Kamaboko” which contains sugars, moldy or “Neto” spoilage occurs.抄録全体を表示PDF形式でダウンロード (391K)
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