Tokyo Seiei College Repositories / 東京聖栄大学 リポジトリ
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Volatile Components of Maitake (Grifola frondosa (Dicks. : Fr.) S.F. Gray) in Wood-log Cultivation and Sawdust Cultivation.
Get PDFP(論文)The volatile components which showed a special fragrance of Maitake (Grifola frondosa (Dicks, : Fr.) S.F.Gray) were identified by gas chormatography-mass spectrometry used head-space method. What kinds of different point occur there by the difference of two cultivation methods of wood-log cultivation and sawdust cultivation? Then we identified the volatile components of White Maitake (Grifola aIbicans Imazeki). The volatile components of Kagawa Maitake in wood-log cultivation were aldehydes 0.886%, alcohols 0.580%, terpenoids 0.025% and ketones 1.123%. These of Fukushima Maitake in wood-log cultivation were alcohols 6.587% and ketones 0.534%. The aldehydes and terpenoids were not detected in both case. The volatile components of Mori No.51 Maitake in sawdust cultivation were aldehydes 43.884%, alcohols 18.971%, terpenoids 0.434 %, ketones 2.271% and esters 3.236%. These of Mori No.60 White Maitake in sawdust cultivation were aldehydes 4.963%, alcohols 0.784%, ketones 2.108% and esters 2.382%. The contents of volatile components varied greatly in wood-log cultivation and sawdust cultivation. The contents of volatile components of Kagawa Maitake were 3.026%, Fukushima Maitake, 7.887% and Mori No.51 Maitake, 70.341%. The contents were larger in sawdust cultivation. The contents of volatile components were lower in wood-log cultivation, consisted of 8～10 ingredients. ln sawdust cultivation the contents of volatile components of Mori No.51 Maitake were larger consisted of 38 ingerdients. Aldehydes and ketones were contained much in sawdust cultivation of Mori No.51 Maitake. The volatile components which were detected commonly in both cultivation method, were 3-octanone and ethanol.departmental bulletin pape
Effects of sugars on the properties of muffins
Get PDFP(論文)The effects of sugars were studied on the properties of muffins where 5 to 15% of sugar was replaced with trehalose to give the same sweetness. The volume of muffins tended to increase as trehalose level increased. Water activity in the crumb decreased during 96 hr of muffin storage. Trehalose lowered water activity and improved storage property. Hardness of muffins increased during storage but T-33 muffin was softer than T-0 after 96 hr of storage at 5℃. Enthalpy for melting amylopectin crystallites in the crumb of T-33 was significantly less than T-0. So it is supposed to be one of the reasons why T-33 muffin was softer after sotrage. Evaluating muffins by sensory test, it was possible to add trehalose up to 33% (flour basis).departmental bulletin pape
A study of the effect of Structured Grouup Encounter oriented teaching method on the Human Relations among classmates and their self-concept
Get PDFP(論文)This study aims to verify the effects of Stuructured Group Encounter over the human relationship and self-concept of classmate. The both criterions of self-concept and human relations showed a significant defference. This is, it was verified that application of Structuerd Group Encounter-oriented teaching method to the classes is effective.departmental bulletin pape
Time dependent odors of limonene and rose-P
Get PDFP(論文)For limonene and rose-P, time-dependent variations of the odors were traced with a six pole semiconductor odorsensor. It was found that within ten minutes after the openning of the freshly supplied bottles, the odors changed rapidly but they were consistent on keeping in a refregerator for the following two years.departmental bulletin pape
Preparation and Identification of Chlorogenic Acid Isomers
Get PDFP(論文)The alkali treatment of chlorogenic acid (5-trans-caffeoyl quinic acid, 5-CQA) gave three peaks on HPLC, and they were isomers of 5-CQA. The amount of these three components (I, II and Ill) were estimated to be approximately 1 : 1 : 1 after 24 hr at 37℃ and pH 9.4. These isomers were separated and purified using preparative HPLC, HP-20 column chromatography and active carbon treatment. The structures of the three were identified by ^C-NMR spectra; l is 3-CQA, Il is 5-CQA and IIl is 4-CQA. These are positinal isomers. The similar phenomenon was also seemed to occur on 5-trans-caffeoyl shikimic acid.departmental bulletin pape
Effect of Protein Intake on Iron utilization in Rat
Get PDFP(論文)The aim of this experiment is to determine iron (Fe) utilization resulted from protein intake in the Fischer 344 rat. Experimental diets compose of three levels: the low level (10%), normal level (20%) and high level (40%). Fecal and urinary samples are collected using metabolic cages on the final week during the 6 weeks. The measurement of Fe is performed by the method of atomic absorption spectrometry. All results are subject to an analysis of variance; critical level for all statistical analyses is set at p<0.05. In all studies, a rise of the ratio of Fe absorption significantly has been increased by protein intake. The content of iron, total binding capacity, unsaturation binding capacity and saturation factor in serum was not affected by protein intake. Similarly, the content of iron in kidney has not changed significantly.departmental bulletin pape
The Comparison between Ginger Cultivated in Japan and in China : at Pigments and Sensory Evaluation
Get PDFP(論文)The ginger cultivated in Japan has the value of "a" which has increased in sweetened vinegar and the color which has changed from yellow to pinkish in the same condition. The ginger cultivated in China has not such changes in the same liquid, and is significantly harder than Japanese one in measuring with a rheolometer. The results of sensory evaluation, of which the three sensory scores are pungent, acceptance of pungent and total acceptance,show that Japanese one is much preferred to Chinese one, as it has less pungent taste with a significant difference. The pigments of Japanese one, which have not been obtained in Chinese one, are several anthocyanins and a slight acyl anthocyanin. The main anthocyanidin seems to be peonidin and three others have been identified as delphinidin, cyanidin and pelargonidin respectively in results of high performance liquid chromatography.departmental bulletin pape
