酢酸中毒の1例を経験した。患者は59歳の男性で,自殺目的で30%酢酸を約100ml経口摂取し,約30分後に当院救急部に搬送された。激しい腹痛と嘔吐があり,著明な溶血尿が認められた。無尿,呼吸困難,播種性血管内凝固症候群(disseminated intravascular coagulation, DIC),ショックとなったため,翌日ICUに入室となった。入室後,人工呼吸と持続血液濾過透析(continuous hemodiafiltration, CHDF)を開始し,DICに対する治療を行った。上部消化管内視鏡検査では,腐食性胃食道炎が認められた。1ヵ月間のCHDFの後,腎機能は徐々に回復し,人工呼吸も2ヵ月で離脱できたが,遷延する難治性の下血に対し,約3ヵ月の集中治療を要した。酢酸中毒では局所組織障害だけでなく,溶血,DIC,腎機能障害,肝機能障害,ショック,多臓器不全などが起こるため,急性期の適切な治療が重要である。

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The demand for smaller device dimensions in microlithography drives the need to understand and control diffusion during photoresist processing.
In advanced chemically amplified systems the lithographic performance is strongly influenced by diffusion of acid and base additives. Photoacid generation efficiencies and diffusion parameters were quantitatively evaluated using an established in situ photometric method employing a pH-sensitive organic dye. [1-3] A kinetic model for the post-exposure bake (PEB) has been proposed, transferred to molecular reaction dynamics and extanded to transport properties. The experimental data for this model have been obtained from UV/VIS spectroscopy measurements. The UV/VIS data show that a photoacid loss reaction during post-exposure bake has to be taken into account. Rough estimations of the acid diffusion lengths are given by the rate of the diffusion-controlled neutralization reaction for blanket exposures. The acid diffusion range was minimized, as the temperature of pre baking was raised and the PEB temperature was reduced. Chemical kinetics around the glass transition temperature of the resist are discussed.
Furthermore, a face-to-face contact experiment (wafer-sandwich) involving the dye was used to determine acid loss during PEB. Comprehensively, the acid diffusion within the matrix and acid evaporation out of the matrix could be quantified.
Results are used to improve the lithographic performance of the dual-wavelength CARL® [4, 5] resist system presently used at Infineon Technologies.

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Arginomycin is a new nucleoside antibiotic produced by Streptomyces arginensis. Arginomycin, C₁₈H₂₈N₈O₅, which inhibits the growth of Gram-positive bacteria and fungi in vitro, is structurally related to blasticidin S and found to be relatively non-toxic.

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The syntheses of (S)-13-hydroxy-(2E, 4E, 8E)-tetradecatrienoic acid (1) and (2E, 4E, 8Z-tetradecatrienoic acid (2) were carried out by using the Wittig reaction as the key step. The asymmetric center at C-13 and the double bond between C-8 and C-9 for natural compound 1 were reconfirmed as being of (S) configuration and E, respectively. The relationship between the structure of the unsaturated hydroxy fatty acids and their inhibitory effect on the growth of lettuce was investigated.

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It is difficult to objectively evaluate organoleptic properties, even though these properties are useful to evaluate the fundamental quality of natural products. The development of the taste-sensing system solves the tasting problem. In this review, we introduce a measurement principle of the taste-sensing system and our studies of Kampo formulae, crude drugs and foods by using this system.
Kakkonto, one of the most popular Kampo formulae in Japan, is composed from seven crude drugs (Ephedra Herb, Pueraria Root, Cinnamon Bark, Peony Root, Glycyrrhiza, Jujube and Ginger). The taste evaluation of Kakkonto by this system resulted in Ephedra Herb showing a taste pattern very similar to that of Kakkonto. Also the Ephedra Herb had a Kakkonto-like taste based on the human gustatory sensation test. These findings indicate that the Ephedra Herb is the most important factor to determine the Kakkonto-like taste. In addition, we found that the Pueraria Root and Glycyrrhiza showed considerable umami and astringency, respectively, by this system. Therefore, it is assumed that the taste of Pueraria Root and Glycyrrhiza partially contribute to the Kakkonto taste.
Bupleurum Root and Sctellaria Root are the most popular crude drugs used for Kampo formulae such as Shosaikoto. We investigated the taste evaluation of cultivated and wild types of Bupleurum Root and Sctellaria Root by this system. As a result, the characteristic taste of Bupleurum Root is umami, which shows higher levels in the cultivated type than the wild type. Furthermore, this characteristic tends to be in Shosaikoto. Also the characteristic taste of Sctellaria Root is anionic bitterness, which shows a higher level in wild types than cultivated types. And this characteristic also tends to be in Shosaikoto.
In the course of our basic research into the raw material of health foods, we investigated the characteristic taste factors obtained from a profile analysis of Setsucha products. We examined the correlation between the taste and the amount of major components included in the water extract. As a result, the water extracts showed a large value of taste intensity for anionic bitterness and aftertaste of anionic bitterness, while these values varied among Setsucha products. In addition, strong correlations were observed between the intensity of anionic bitterness and aftertaste of anionic bitterness and the relative amount of the two major components. These results suggest that the results of the profiling analysis by the taste-sensing system greatly accounts for the component combination in the water extract of Setsucha products.
As describe above, the taste-sensing system clearly evaluates the taste of each substance and reveals the differences between each. Therefore, we believe that this system may offer a new future to the strategy of quality control for natural products.

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Recently, singlet-oxygen (¹O₂) quenching and aroxyl-radical (ArO·) scavenging rates (k_Q and k_S, respectively) of eight vegetable oils were measured in the ethanol/chloroform/D₂O solution. Furthermore, the k_Q and k_S values and concentrations of four tocopherols and four tocotrienols contained in the vegetable oils were measured. In this study, the concentrations of nine fatty acids (including stearic, oleic, linoleic, and linolenic acids) comprising the above-mentioned eight vegetable oils were determined by gas chromatography. The k_Q and k_S values for ethyl stearate, ethyl oleate, ethyl linoleate, methyl linolenate, and glyceryl trioleate in the ethanol/chloroform/D₂O solution were measured by UV-vis spectrophotometry. Based on the results obtained for the above-mentioned fatty acid esters, the k_Q and k_S values were estimated for nine fatty acids. Furthermore, comparisons of k_Q values observed for the vegetable oils with the sum of the product {∑k_Q^AO-i [AO-i]} of the k_Q^AO-i values obtained for each antioxidant-i (AO-i) and the concentrations ([AO-i]) of AO-i (i.e., four tocopherols (& four tocotrienols) and nine fatty acids) contained in vegetable oils were performed. Based on the results, a detailed comparison of the contributions of the tocopherols (and tocotrienols) and the fatty acids to the ¹O₂-quenching rate constants (k_Q) was performed. This indicated that both the tocopherols (and tocotrienols) and the fatty acids contribute to the ¹O₂- quenching. A similar comparison was conducted for the ArO· -scavenging rate constants (k_S). The results suggested that only the tocopherols (and tocotrienols) contained in the oils contributed to the ArO· -scavenging, with negligible contribution from the fatty acids.

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