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Volume 6 (1965)
- Issue 6 Pages 481-
- Issue 5 Pages 417-
- Issue 4 Pages 331-
- Issue 3 Pages 231-
- Issue 2 Pages 101-
- Issue 1 Pages 1-
Volume 6, Issue 6
Displaying 1-15 of 15 articles from this issue
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Taro NAGASAWA1965 Volume 6 Issue 6 Pages 481-488
Published: December 05, 1965
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESS -
Toshio HAYASHI, Yoriko SUSA, Seiji FUJII1965 Volume 6 Issue 6 Pages 489-493
Published: December 05, 1965
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSSodium carboxymethylstarch (Na-CMS) is permitted for the addition to foods below 2 per cent in our country, and it is often used as stabilizer in ice cream, but there is few reports on the determination of Na-CMS in foods, therefore we have studied on the determination of Na-CMS in ice cream.
Na-CMS in ice cream was precipitated together with protein by addition of a mixture of hydrochloric acid and methyl alcohol (1: 5), the precipitate was dissolved in 0.1N scdium hydroxide solution and protein was digested with protease at 40°C after the pH of the soiution was adjusted to 7.5, and CMS was precipitated as copper compound from the digested solution. The copper compond was dissolved in 10% ammonium hydroxide solution, and the optical density of the colored solution which was produced with 0.1% anthrone in sulfuric acid, was measured at 625mμ.
Na-CMS which was added together with sodium arginate in ice cream was determined as described above after sodium arginate was removed as insoluble free acid.
When the mixed solution of Na-CMS and sodium arginate was heated in a water bath after acidified with sulfuric acid (pH 1.0-1.5), sodium arginate converted to insoluble free acid, whereas Na-CMS dissolved clearly.View full abstractDownload PDF (934K) -
Thin-layer Chromatography for Herbicide AnalysisYutaro HOSOGAI, Iwao KAWASHIRO1965 Volume 6 Issue 6 Pages 494-496
Published: December 05, 1965
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSWith 7 kinds of chromogenic reagents and ultraviolet light irradiation, the separation and detection of 16 kinds of herbicides by means of thin-layer chromatography were studied. Rf values are given in Table 2.View full abstractDownload PDF (425K) -
Kiyoshi SASAKI1965 Volume 6 Issue 6 Pages 497-502
Published: December 05, 1965
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSThe purpose of this investigation is to determine a small amount of DHA in foods by DC-, and AC-polarographies. And the results obtained are as follows:
DC-Polarography: DHA undergoes one electron reduction with the half-wave reduction potential of -1.510V (vs SCE) at pH 6.0, in a electlytic solution of 0.1M Me4NBr and 40% EtOH.
The limiting currents of DHA are proportional to square roots of the heights of mercury reservoir and the temperature coefficient from 15°C through 35°C is 2.0% per degree. These facts lead to the conclusion that the limiting current of DHA is the diffusion current.
DC-, and AC-Polarographies: The heights of each waves are proportional to the concentration of DHA in the range of 10-4M to 6×10-3M and can be used for quantitative analysis.
This method is applied to some honey extract, contained the interfering substances for other analytical methods such as colorimetry and ultraviolet spectrophotometry, and good results are obtained.View full abstractDownload PDF (963K) -
Application for Analysis of Color Reaction of Dehydroacetic Acid with Titanic ChlorideShigetoshi IWAHARA, Yoshihumi OGINO, Tomoko IRIE1965 Volume 6 Issue 6 Pages 502-505
Published: December 05, 1965
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSDehydroacetic acid (DHA) in foodstuffs has been determined by colorimetry with salicylaldehyde. But this reaction was interfered with levurinic acid and pyruvic acid.
It has been already known that titanic chloride (TiCl3) is used as chromogenic reagent of DHA in paper chromatography.
The present report deals with the application of this color reaction to quantitative determination of DHA in foodstuffs.
Aqueous sohition containing 0.1-1.0mg of DHA was transfered into a 10ml flask added 1ml of 1% TiCl3-hydrochloric acid solution, and diluted to the mark with water, and the resulting solution was mixed thoroughly. The absorbance of reaction mixture was determined at 390mμ.View full abstractDownload PDF (637K) -
III. Changes of Enterococcus Group during the Processing of Milk PowderHideo HASHIMOTO, Hideyuki KAWAKAMI1965 Volume 6 Issue 6 Pages 506-510
Published: December 05, 1965
Released on J-STAGE: July 27, 2010
JOURNAL FREE ACCESSThe changes of enterococcus group in each manufacturing process of milk powder were investigated.
Enterococci were usually found in raw milk, but were not found in milk immediately after U.H.T. pasteurization. However, they were detected again in concentrated milk and spray-dried milk powder. It is suggested that the presence of enterococci in milk powder is not originated from raw milk, but it is due to recontamination after pasteurization.
From raw milk, Str. faecalis, Str. faecalis var. liquefaciens, Str. faecium and unclassified were isolated, whereas only Str. faecium were isolated from concentrated milk and milk powder.
When 150 strains of three species of enterococcus group originated from raw milk and milk products were cultured at 50°C, only Str. faecium could grown.View full abstractDownload PDF (993K) -
Shoko FUJIMAKI, Kazuko TAKEMI, Ryuji AMANO, Kohei KAWADA, Iwao KAWASHI ...1965 Volume 6 Issue 6 Pages 510-512
Published: December 05, 1965
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSThe authors examined trichloracetic acid extract of cod and Alaska pollack meat as to the substances which might interfere the color reaction of formaldehyde with acetylacetone and found no appreciable disturbance during the course of the determination.
This method, originally proposed by Nash in 1953, was then applied to the examination of formaldehyde content of the frozen meat of cod and Alaska pollack. The amount of formaldehyde in back muscle of cod was in a range between 2 and 5mg% and in Alaska pollack, 3.7 to 5.7mg%, respectively. However, the formaldehyde content in the back muscle of these fishes was observed lower than that of skin or dark muscle portion.
No remarkable change was noticed in the amount of formaldehyde in these fishes during cold storage at -20°C for six months. But, a slight increase in the formaldehyde content was shown in the sample of cod muscle after four weeks' storage at -5°C, which had been kept at -20°C for five months prior to store at -5°C.
A decrease in the amount of formaldehyde was indicated in cod meat when the samples reached a stage of incipient spoilage under a temperature of 16°C and 3°C.
The authors conclude that formaldehyde occurs spontaneously in the tissues of cod and Alaska pollack.View full abstractDownload PDF (588K) -
Isolation of Related Bacteria to Vibrio parahaemolyticus from Night SoilYoki OSE, Taira IKEDA, Yoshimi FURUYAMA, Isamu TAKAGI1965 Volume 6 Issue 6 Pages 513-517
Published: December 05, 1965
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSRelated bacteria to Vibrio parahaemolyticus were isolated from night soli in Japan. Some of them were identified with strains isolated from sea water and fish samples by former investigators. The similarities were observed among them in most biological properties. This finding supports a previous hypothesis about the biocycle of Vibrio parahaemolyticus.
Recently, pathogenic agents were isolated from the flasherie of the silkworm and they were also regarded as related bacteria to Vibrio parahaemolyticus.View full abstractDownload PDF (574K) -
Vitamine A and β-CaroteneMasao IMAMURA, Isao NIIYA, Hiromu KANEMATSU, Yoko KINOSHITA1965 Volume 6 Issue 6 Pages 518-530
Published: December 05, 1965
Released on J-STAGE: July 27, 2010
JOURNAL FREE ACCESSSamples of 14 brands, including commercial household margarine, butter and bakery margarine, were maintained at 5°C and 25°C for 12 months, and the content of vitamin A and β-carotene were measured every month, together with measurement of peroxide value (P.O.V.) and acid value (A.V.) and color observations.
1) Mean values of residual vitamin A after 3, 6, 9 and 12 months were 98.7, 96.3, 94.2 and 92.2%, respectively, when stored at 5°C and 92.9, 86.2, 80.5 and 71.5% when stored at 25°C. Mean values of residual β-carotene were 97.7, 95.0, 89.7 and 78.5% when stored at 5°C, and 91.5, 81.7, 68.0 and 57.2% when stored at 25°C and these results indicate that β-carotene is slightly less stable.
2) Presence of milk products gives better effect on the preservation of vitamin A and β-carotene. β-Carotene in bakery margarine, which did not contain any milk products, was found to destroy quickly.
3) Presence of metals and large content of water gave adverse effect on the retention of vitamin A and this effect was especially marked when margarine was stored at 25°C.
4) Acorrelation existed between the increasing order of P.O.V. and order of residual rate of vitamin A and β-carotene, but there seemed to be no special correlation between A.V. and residual rates.
5) Artificial colorings seemed to be more stable and there was virtually no color fading at low temperatures.View full abstractDownload PDF (1861K) -
I. Effect of Citric Acid on the Living LactobacilliSukeo KIYOTA, Hajime TAKAO, Yoshiko TONOMURA, Akira YASUKAWA1965 Volume 6 Issue 6 Pages 530-533
Published: December 05, 1965
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSWhen the fermented milk is diluted, as is done in the manufacturing process, citric acid is generally used to supplement the diluted sour taste. The amount of citric acid to be added increases in proportion to the magnitude of dilution.
The effect of citric acid on the maintenance of living Lactobacilli in the fermented milk was studied in detaiL Addition of citric acid more than 0.5 per cent caused a great reduction in number of living bacilii, indicating the dilution up to five times preferable.View full abstractDownload PDF (723K) -
II. Stimulation of Acid Production during the Growth of Lactobacilli in the MilkSukeo KIYOTA, Hajime TAKAO, Yoshiko TONOMURA, Akira YASUKAWA1965 Volume 6 Issue 6 Pages 534-539
Published: December 05, 1965
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESSThe conditions which promote the acid production in the milk during the growth of Lactobacilli were studies.
The final acidity produced in the milk increased with the prolonged time of incubation within 72hrs. A supply of yeast extract at a concentration of 1 per cent enhanced markedly the growth of the bacilli and acid production in the milk. An associative growth with Str. lactis had a stimulatory effect on the acid production in the milk.View full abstractDownload PDF (1015K) -
Youji UEDA1965 Volume 6 Issue 6 Pages 540-543
Published: December 05, 1965
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESS8157 strains which showed growth with red or pink colonies on the desoxycholate agar were isolated from 108 samples of foods.
These strains were identified by ordinary methods and classified by IMViC test and the results were summarized as follows.
(1) The confidence of detecting ability of this medium seemed to be low in foods (56.4%).
(2) 4649 out of the isolated strains belonged to coliform group organisms, but it was confirmed an ordinary dispersion between their appearance and the source.
(3) 1537 out of the isolated strains (19.2%) were unclassified by IMViC system, and this problem will be discussed in future.View full abstractDownload PDF (685K) -
(I) Lytic Action on Proteus vulgaris and Escherichia coliAkira AKASHI1965 Volume 6 Issue 6 Pages 543-549
Published: December 05, 1965
Released on J-STAGE: July 27, 2010
JOURNAL FREE ACCESSThere are a lot of papers concerning the lytic action of lysozyme on several strains. Most of these works, however, have been carried out in the biochemical field to clarify the mechanism of lysis by lysozyme, and in these studies, the test strains were generally used for the experiment after being killed by exposing to ultraviolet ray.
Since the microorganisms contaminating food generally grow well on food, it seems reasonable that in a study of the lytic action of lysozyme on the microorganisms contaminating food, iiving test strains should be used.
A new method for determining the lytic activity of lysozyme on living microorganisms has been developed in our laboratory. By using this method, the lytic action of egg white lysozyme on Proteus vulgaris and Escherichia coli was investigated.
According to the results, the lytic activity of egg white lysozyme on these two strains was the highest when. they were treated with 0.05% lysozyme, and this activity became lower in the order treated with 0.025, 0.0125, 0.1, and 0.2% lysozyme.
It was also fond that egg white lysozyme exhibited a fairly highem lytic activity on Escherichia coli as compared with that on Proteus vulgaris.View full abstractDownload PDF (1903K) -
[in Japanese], [in Japanese], [in Japanese], [in Japanese], [in Japane ...1965 Volume 6 Issue 6 Pages 550-553
Published: December 05, 1965
Released on J-STAGE: March 01, 2010
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[in Japanese], [in Japanese], [in Japanese], [in Japanese], [in Japane ...1965 Volume 6 Issue 6 Pages 553-554
Published: December 05, 1965
Released on J-STAGE: March 01, 2010
JOURNAL FREE ACCESS
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