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Volume 5 (1964)
- Issue 6 Pages 415-
- Issue 5 Pages 355-
- Issue 4 Pages 273-
- Issue 3 Pages 189-
- Issue 2 Pages 103-
- Issue 1 Pages 1-
Volume 5, Issue 5
Displaying 1-9 of 9 articles from this issue
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Michio HAMAMOTO, Tetsuji HIROTA, Toshiro KANAUCHI, Kazuo MINO1964 Volume 5 Issue 5 Pages 355-360
Published: October 05, 1964
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSA study was made on the distribution of thermophilic bacteria in milk and dairy products.
Thermophilic bacteria were detected in comparatively small numbers in raw milk, H.T.S.T. pasteurised milk, U.H.T. sterilised milk, flavoured milk, butter and sweetened condensed milk.
On the other hand, large numbers of thermophiles were detected in whole milk powder, skim milk powder, whey powder and modified milk powder for infants.
And the 99 strains of isolated thermophilic bacteria were identified as Bacillus stearothermophilus; 18 as B. coagnlans and 2 as Lact. thermophilus.View full abstractDownload PDF (680K) -
Survey on Putrefaction Products of Fish Stored in the Refrigerator, Hot Box or at Constant Temperatute and Room TemperatureShigetaka MORIYAMA, Toshikatsu ISHIWARA, Yoshio SAKABE1964 Volume 5 Issue 5 Pages 361-365
Published: October 05, 1964
Released on J-STAGE: July 27, 2010
JOURNAL FREE ACCESSFresh and boiled fish, mackerel, were stored in refrigerater, hot box, and at constant temperature (20°C) and room temperature (6-10°C), and changes of pH, amount of volatile basic nitrogen (VBN), amino nitrogen, volatile fatty acid (VFA), histidine and histamine were determined.
1) Difference was noted between fresh and boiled fish regarding change in pH.
2) To determine the degree of putrefaction at low temperature, study of volatile reductive substance (VRS) was most satisfactory.
3) After storage at a constant temperature of 20°C, VFA was produced in both fresh and boiled fish. Acetic and n-butyric acids were produced in greater amounts than formic and propionic acids. Propionic acid was not detected in boiled fish.
4) In the hot box, VBN, amino N and VRS were produced in larger amounts than in the refrigerater after 24-48hrs, but thereafter there was seen no increase.
5) After storage at a constant temperature (20°C) histidine decreased in fresh fish, and there was seen production of histamine.
In the case of boiled fish, a decrease of histidine was also seen, but production of histamine did not occur.View full abstractDownload PDF (670K) -
Determination of Sulfur Dioxide in FoodsOtoharu ISHIZAKA, Hideko ISHIHARA1964 Volume 5 Issue 5 Pages 365-367
Published: October 05, 1964
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSDiffusion analysis combined with pararosaniline colorimetry has been studied for the determination of sulfur dioxide in food. After addition of 1ml of absorbing reagent into the inner chamber and then into the outer, 1ml of liquid sample (under SO2 12μg/ml) and 0.2ml of 25% H3PO4 solution, standard unit are allowed to stand for 90 minutes at 20-40°C. After the lapse of time, the contents of inner chamber are treated with pararosaniline reagent and measured by colorimetry.
This method appears to be profitable comparing with the usual distillation method in that the loss deviation of sulfur dioxide can be at least kept in 5% and many samples may be treated simultaneously.View full abstractDownload PDF (456K) -
Analysis of Sorbic Acid by Infrared SpectraTetsuo INOUE, Taro KAWAMURA, Masaya KAMIJO, Michiko ASAKURA1964 Volume 5 Issue 5 Pages 368-372
Published: October 05, 1964
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSSorbic acid in foodstuffs has been determined UV-spectrometrically. However, the acid shows only one absorption band in UV region and its shift and being masked by interfering substances reduce the accuracy and precision of the analysis.
In the present report, studies on the infrared spectrometric analysis of the acid are described. The results obtained are as follows:
1. Characteristic absorption of sorbic acid in carbon tetrachloride in IR-region provides an IR spectrometric method of analysis of the acid.
2. For the quantitative analysis, 1690cm-1 and 1000cm-1 are useful as key bands for the acid.
3. The interfering effects of food additives and of natural substances on the analysis have, also, been investigated.View full abstractDownload PDF (804K) -
Determination of Trimethyl-lauryl-ammonium-2, 4, 5-trichlorophenoxide in FoodsTatsuo KONDO, Iwao KAWASHIRO1964 Volume 5 Issue 5 Pages 372-378
Published: October 05, 1964
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSDetermination of trimethyl-lauryl-ammonium-2, 4, 5-trichlorophenoxide in food was studied and the colorimetric method was established. Its principle is based on the oxidative condensation of 2, 4, 5-trichlorophenol, produced from trimethyl-lauryl-ammonium-2, 4, 5-trichlorophenoxide in food by steam distillation, with 4-aminoantipyrine in pH 7.8 phosphate buffered medium to yield an indophenol type pigment.
Residual trimethyl-lauryl-ammonium-2, 4, 5-trichlorophenoxide in the fruit of Citrus natsudaidai HAYATA which had been soaked in 10v/v% ethanolic aqueous solution containing 500ppm of it for one hour, was determined according to the authors' method.
3-10 days after soaking, the amount of residual trimethyl-lauryl-ammonium-2, 4, 5-trichlorophenoxide was not detected in the fruit (except peel and seed), but 16-22ppm of it was found in the peel of Citrus natsasdaidai HAYATA.View full abstractDownload PDF (1009K) -
Detection by Thin-layer ChromatographyTatsuo KONDO, Iwao KAWASHIRO1964 Volume 5 Issue 5 Pages 379-382
Published: October 05, 1964
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSThe coloring matters formed by the color reaction between chlorophenols and 4-aminoantipyrine were separated on silica gel.
Glass plates coated with “Silica gel G” to a thickness of 250μ were dried in an oven at 110° for 1 hour.
The mixture of the coloring matters (CHCl3 extracts, 0.01-0.03μg as each chlorophenol) was introduced by means of a micropipette at a corner 1.5cm from the lower edge of the plate and developed with the solvent mixtures (see Table 1, 2) until the solvent front reached a distance of 10cm from the starting point on the plate.
As each spot gives a red color or orange color, this method has no need of detection reagent.
The coloring matters were isolated and it was confirmed that the couplings of 4-aminoantipyrine with the chlorophenols take place in the position para to phenolic OH group by Ultraviolet absorption spectra, Visible absorption spectra, Infrared absorption spectra and thin-layer chromatography of the coloring matters.View full abstractDownload PDF (529K) -
In a Case of Water containing Cu2+Teruo FUKUDA, Kazuko SUZUKI, Junko HAIBARA, Kuniko KIMURA, Hideo MARUY ...1964 Volume 5 Issue 5 Pages 383-390
Published: October 05, 1964
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSIn order to study conditions to lengthen the effect of antioxidants, substances mentioned in heading were examined how their stabilities were affected by the food components, in water containing Cu2+ (6.4μg%, 32μg%, 96μg% respectively).
1. Sodium chloride, citric acid, peptone, and sodium dehydroacetate had remarkable stabilizing effect, and glycine, starch, and saccharose had a little, but ethanol and glycerine had scarecely.
2. Ascorbic acid was slightly more stable than erythorbic acid, and they were more stable than their sodium salts.
3. In the presence of glycine, ascorbic acid and erythorbic acid were less stable than their sodium salts.
4. In the presence of sodium chloride, peptone, and glycine, ascorbic acid and erythorbic acid were less stable at their some concentrations than in redistilled water. In the case of their sodium salts, such phenomena were not observed.
5. Depending upon the concentrations of Cu2+, the stabilities of substances mentioned in heading in the presence of food components were different.
On discussing the stabilities of antioxidants, described in the heading these points, should be taken into consideration, otherwise it seems to be impossible to see the whole aspect of phenomena.View full abstractDownload PDF (1013K) -
Change of its Toxicity during 1963Kunio IIOKA, Wataru NAKANO, Shiro ISHIMODA, Kie NAGAYAMA, Toru SATO1964 Volume 5 Issue 5 Pages 391-394
Published: October 05, 1964
Released on J-STAGE: July 27, 2010
JOURNAL FREE ACCESSFollowing our experiments in 1962 on the fluctuation of the paralytic toxicity produced in the shellfish (Chlamys nipponensis Akazara Kuroda), we carried out last year same experiments on the shelifish caught in the Bay of Ofunato as those in 1962 and investigated as to whether non-toxic shellfishes of the same species transplanted from a remote and indifferent sea areas, Shizu, to the Bay in question produced any paralytic poison or not.
Results obtained through our studies are as follows:
(1) The shellfish caught in the Bay in question during the rough period from the end of March till the same of May, 1963 was remarkably toxic to mice, following the preceding year, 1962, which showed the same high toxicity in the shellfish as that in the year, 1961, when the paralytic shellfish poisoning broke out, Moreover the toxicity was approximately ten times as strong to mice as that in 1962, and its peak appeared at the end of May.
(2) It was made clear that the sea-water temperature during the poison increasing period in 1963 was lower by about 4° than usual as compared with the temperature 10-14° recorded at the Bay for the past two years and reported by Sommer et al. in U.S.A.
(3) With the transplantation of the non-toxic shellfish from the Bay of Yamada to the Bay of Ofunato, we could recognize no fact that the shellfish had come to contain some toxic substance. It was presumed to be partly because the time of the transplantation was due to the poison-decreasing period in the Bay.View full abstractDownload PDF (527K) -
Detection of EDTA in FoodsKiyoshi SASAKI, Kazuhiro OKAMURA, Hyozo KAWAKITA1964 Volume 5 Issue 5 Pages 395-399
Published: October 05, 1964
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSThe purpose of this investigation was to determine the interfering materials on detection of EDTA in foods.
On this purpose paper-chromatography and chromatography with ion-exchange resins were applied and the obtained results were as follows:
1) α-Amino acids were determined as interfering materials.
2) And the foods which contained a large quantity of free a-amino acids were observed to interfere the determination of EDTA.
3) By using ion-exchange resins, EDTA were separated from amino acids and determined with measuring the decomposition point.View full abstractDownload PDF (705K)
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