巻号一覧
17 巻, 4 号
選択された号の論文の4件中1～4を表示しています
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3. 尿素及びUrease活力の定量清水 亘, 大石 圭一1951 年 17 巻 4 号 p. 99-102
発行日: 1951/11/25
公開日: 2008/02/29
ジャーナル フリーIn the present work, we found that 30% ethanol was most suitable extracting of soyabean urease, and was successful with 20 times in volume of powderd soya-bean. The optimum pH of this enzyme preparation was 7.2-7.8, and the optimum temperature was 30-35°. It took 10 to 30 minutes to digest completely 10cc. of 0.1% urea solution, when the enzymic activity was powerful enough, but if it was poorer, it took 90 to 120 minutes. And the enzymic activity was proportional to the mass fo the preparation. On these basis, we improvled the analytical methods of urea and urease-activity in fish muscles.抄録全体を表示PDF形式でダウンロード (270K) -
第9報熱凝固曲線の變化清水 亘, 宅間 均1951 年 17 巻 4 号 p. 103-105
発行日: 1951/11/25
公開日: 2008/02/29
ジャーナル フリーIn the present work, we found that the heat coagulating curves of the plasms of fish muscle were divided into two types; one was smooth in curvature up to 65°, and the other was divided into several stages between 30° and 65°. The former was observed in the fresh muscle, and the latter in the non-fresh muscle. We presume, thereefore. that the protein of the fish muscle plasm, which is originally single, may change into several kinds of protein with different coagulating temperatures. The curve above 65° may be resnlted by the serum albumin originated from the blood.抄録全体を表示PDF形式でダウンロード (195K) -
和田 正太, 富士川 〓1951 年 17 巻 4 号 p. 106-109
発行日: 1951/11/25
公開日: 2008/02/29
ジャーナル フリーIn certain fishes available for mass production, such as the sardines, some remarkable changes are inevitable in the freshness of meat before the process of manufacturing into pressed cakes. With the view of examining the extent of actual influence of the changes in the freshness of meat upon the nutritive value of the pressed cakes of sardines, the authors, being aware of the importance of such an information in using the sarding cakes as efficacious foodstuff for raising various animals, made an experiment concerning the relationship between the changes of the freshness of fish-meat and those in the composition of amino-acids in the final product.
Results of these experiments are tabulated in more or less summarized forms in Table I-III.抄録全体を表示PDF形式でダウンロード (278K) -
和田 正太, 富士川 〓1951 年 17 巻 4 号 p. 110-114
発行日: 1951/11/25
公開日: 2008/02/29
ジャーナル フリーIn the first report of this series of study we observed some chemical of meat during the putrefaction of sardine fish. Present paper deals with some results of experiments concerning the increase in toxic properties of sardine meat in the course of its postmortem putrefaction, which affords certain concrete informations on admittable extent of spoilage of meat for manufacture of sardine fish meal.
Principal data of ecperiments are represented in Table I-III.抄録全体を表示PDF形式でダウンロード (315K)
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