著者

土屋 文安

出版者

Japan Oil Chemists' Society

雑誌

油化学 (ISSN:18842003)

巻号頁・発行日

vol.19, no.8, pp.757-764, 1970-08-20 (Released:2009-10-20)

参考文献数

72

被引用文献数

1 1

著者

三輪 トーマス完二

出版者

Japan Oil Chemists' Society

雑誌

油化学 (ISSN:18842003)

巻号頁・発行日

vol.27, no.10, pp.650-657, 1978-10-20 (Released:2009-11-10)

参考文献数

39

被引用文献数

1 1

著者

島村 馬次郎

出版者

Japan Oil Chemists' Society

雑誌

油化学 (ISSN:18842003)

巻号頁・発行日

vol.34, no.8, pp.599-605, 1985-08-20 (Released:2009-11-10)

参考文献数

64

著者

浅原 照三 三橋 啓了

出版者

公益社団法人 日本油化学会

雑誌

油化学 (ISSN:18842003)

巻号頁・発行日

vol.8, no.8, pp.339-350, 1959-08-20 (Released:2009-10-09)

参考文献数

46

著者

永山 升三 伊佐 弘

出版者

Japan Oil Chemists' Society

雑誌

油化学 (ISSN:18842003)

巻号頁・発行日

vol.28, no.12, pp.881-889, 1979-12-20 (Released:2009-11-10)

参考文献数

107

被引用文献数

1 1

著者

原 一郎

出版者

Japan Oil Chemists' Society

雑誌

油化学 (ISSN:18842003)

巻号頁・発行日

vol.20, no.10, pp.658-662, 1971-10-20 (Released:2009-11-10)

参考文献数

20

著者

柏 一郎 田村 良一 橋本 茂

出版者

Japan Oil Chemists' Society

雑誌

油化学 (ISSN:18842003)

巻号頁・発行日

vol.28, no.8, pp.560-564, 1979-08-20 (Released:2009-11-10)

参考文献数

8

被引用文献数

1

---

Some proteins which construct human hair were solubilized in aqueous solutioons of surfactants generally applied for shampoos. 1) The aqueous solution of sodium dodecylpoly (oxyethylene) sulfate solubilized smaller amounts of proteins from the hair than that of other surfactants used in this experiment. 2) The amount of solubilized proteins had the relationship with the degree of damage in hair. The higher damaged hair gave larger amounts of solubilized proteins. 3) Solubilization of proteins was influenced with pH of the solution. The minimum amount of solubilized proteins was obtained at pH 56 corresponding to the isoelectric point of human hair. 4) The hair of which proteins was extracted with an aqueous solution of the surfactant had poor water holding capacity and gave much splitted hair caused by combing. These facts have provided valuable imformation on the effect of surfactants on human hair.

著者

松下 雪郎

出版者

Japan Oil Chemists' Society

雑誌

油化学 (ISSN:18842003)

巻号頁・発行日

vol.20, no.4, pp.195-204, 1971-04-20 (Released:2009-11-10)

参考文献数

73

被引用文献数

2 3

著者

岡田 正秀

出版者

公益社団法人 日本油化学会

雑誌

油化学 (ISSN:18842003)

巻号頁・発行日

vol.7, no.7, pp.434-438, 1958-11-25 (Released:2009-10-09)

参考文献数

24

被引用文献数

1 1

著者

日比野 英彦 海野 麻未 高島 瑞夫 西川 徹 野田 恭平 高橋 清久

出版者

Japan Oil Chemists' Society

雑誌

油化学 (ISSN:18842003)

巻号頁・発行日

vol.41, no.4, pp.341-346, 1992-04-20 (Released:2009-10-16)

参考文献数

26

---

Although clinical attempts have been made to treat patients with senile dementia using phosphatidylcholine (PC) or acetylcholine (Ach) esterase inhibitors to restore central cholinergic transmission by increasing Ach contents in the brain, definite positive results have yet to be obtained. To investigate further the influence of the systemic administration of PC on brain Ach, we measured choline (Cho) and Ach contents in discrete brain regions of rat by HPLC with an electrochemical detector, following an acute administration of PC. Cho contents increased in the frontal cortex, striatum and substantia innomimata after acute intraperitoneal administration of soybean PC in liposome form. Cho contents were not affected in any region after acute injection of egg PC. Ach contents were not affected significantly in any brain region after acute administration of each PC substance. It thus follows that Cho contents increase by the systemic administration of highly purified PC, and PC may possibly pass the blood brain barrier. However, PC administration is not capable of accelerating Ach synthesis in the brain.

著者

太田 静行

出版者

Japan Oil Chemists' Society

雑誌

油化学 (ISSN:18842003)

巻号頁・発行日

vol.19, no.8, pp.792-806, 1970-08-20 (Released:2009-10-20)

参考文献数

175

著者

江井 仁 中尾 典子 太田 静行

出版者

Japan Oil Chemists' Society

雑誌

油化学 (ISSN:18842003)

巻号頁・発行日

vol.14, no.7, pp.352-359, 1965-07-20 (Released:2009-10-09)

参考文献数

8

---

The effects of heat-treatment on the emulsifying properties of soybean lecithin were studied.Soybean lecithin was heated at 120150°C for 560 minutes. with soybean oil. Chemical properties of heated soybean lecithin, such as the contents of acetone soluble lipid, water soluble compounds containing phosphorus and acid value were determined, and then, the contents of individual phosphatides, were determined by silicic acid column chromatography as described by Hanahan.The phase inversion curves obtained by emulsifying soybean oil with water, and the emulsion stabilities were determined by the residual emulsion volume (ml), after centrifuged at 4, 000rpm for 7 minutes.From the experiments we could conclude that water soluble compounds, such as glycerpylhosphoryl compounds and glycerophosphoric acid, and lysophosphatides were increased with heating, and also heated soybean lecithin could easily make emulsions of O/W type and their emulsions were very stable.

著者

山科 孝雄 平田 博文

出版者

Japan Oil Chemists' Society

雑誌

油化学 (ISSN:18842003)

巻号頁・発行日

vol.36, no.6, pp.441-443, 1987-06-20 (Released:2009-11-10)

参考文献数

4

---

The reactions of amino groups in amino acids and proteins with sodium 2, 4, 6-trinitrobenzenesulfonate (TNBS·Na) in the presence of sodium sulfite (Na2SO3) were studied at pH 10.1. Determination of the amino groups was performed by following the absorbance A (420 nm) of the Meisenheimer complex. A good linear relationship between A and the concentrations of amino compounds was observed. The reactions in a cuvette showed good agreement with those in the dark. Based on these observations, a modified method for determining amino groups by TNBS·Na in the presence of Na2SO3 is proposed, and several comments are described.

著者

渡辺 靖

出版者

Japan Oil Chemists' Society

雑誌

油化学 (ISSN:18842003)

巻号頁・発行日

vol.27, no.3, pp.169, 1978-03-20 (Released:2009-11-10)

参考文献数

6

---

The anti-dandruff and anti-itching effects of zinc pyrithione were investigated in the clinical study in connection with the residual amount of the agent on the hair.The dandruff and the itch decreased significantly by using a zinc pyrithione-containing hair rinse. The residual amount of zinc pyrithione on the hair rose with the increase of the content in a hair rinse. The more the agent remained, the more the antidandruff and anti-itching effects were found.The fact that the shampoo containing 1% of zinc pyrithione had the effects equivalent to the hair rinse containing 0.3% was relevant to its residual amount on hair.

著者

太田 静行 坂本 泰志 近藤 勝彦 日下 兵爾

出版者

Japan Oil Chemists' Society

雑誌

油化学 (ISSN:18842003)

巻号頁・発行日

vol.28, no.5, pp.321-327, 1979-05-20 (Released:2009-11-10)

参考文献数

4

被引用文献数

6 8

---

In various foods, it is often experienced that a presence of oil in food complicates the taste of the foods and makes it mild and sometimes even very delicious. However, this effect of oils on the taste of food has not been studied systematically. This paper deals with the effect of oil on so-called “five tastes”. Sugar, salt, tartaric acid, quinine hydrochloride and monosodium glutamate were chosen as the representative of five tastes, namely sweet, salty, sour, bitter and glutamate taste (“Umami”, in Japanese), respectively. Taste panel consisted of about 15 persons, who were the stuff of our laboratories and our students.Two series of experiments were carried out.1) Taking the case of sweet taste, emulsions typed of w/o and o/w of 5.46% aqeuous solution of cane sugar and corn oil were made. Each of 7.20, 6.28, 5.46, 4.75 and 4.13% solutions of cane sugar were also made. The panel made the guess which solution were equal to the sweetness of these o/w and w/o emulsions. Such experiments were also done on other four tastes as well as on some real foods such as margarine, cream and mayonnaise.2) Also taking the case of the sweet taste, 7.20, 6.28, 5.46, 4.75 and 4.13% solutions of cane sugar were made, while o/w and w/o emulsions of these solution and oil were made. The panel carried out the difference tests on these series. The number of the errors in these experiments was compared. As the results, it was found that intensity of tastes were much decreased in the w/o emulsion. In the difference tests on the emulsions of both w/o and o/w type it was much difficult to describe the differences than those on mere ageous solutions. These results seem to be able to explain to some extent the general belief, “oil makes the taste of food mild and delicious”.

著者

鈴木 平光 和田 俊

出版者

Japan Oil Chemists' Society

雑誌

油化学 (ISSN:18842003)

巻号頁・発行日

vol.37, no.10, pp.781-787, 1988-10-20 (Released:2009-11-10)

参考文献数

44

被引用文献数

1 2

---

Since it has been reported that dietary intakes of fish oil link to reduced rates of cardiovascular and inflammatory diseases in Greenland Eskimos, many studies have focused on the role of icosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in the modulation of lipid metabolism. By the way, the number of patients with disease peculiar to the aged, such as senile dementia, has tended to increase in recent years. Studies specifically concerned with the modification of nervous system and the control of aging by EPA and DHA are now noteworthy.In this review, we have described recent studies in the following areas: metabolism of EPA and DHA, cardiovascular system, anti-inflammatory action, brain and retina, and aging.

著者

須原 康夫

出版者

Japan Oil Chemists' Society

雑誌

油化学 (ISSN:18842003)

巻号頁・発行日

vol.26, no.9, pp.517-528, 1977-08-20 (Released:2009-10-20)

参考文献数

105

著者

平山 喜久治

出版者

Japan Oil Chemists' Society

雑誌

油化学 (ISSN:18842003)

巻号頁・発行日

vol.35, no.8, pp.582-587, 1986-08-20 (Released:2009-11-10)

参考文献数

17

---

Various methods for the production, properties, applications of fire extingaishing agents such as Halon 1301, 1211, 2402, and fluorirated surfactants are revewed and discussed.

著者

小野 忠義 足立 明巳

出版者

Japan Oil Chemists' Society

雑誌

油化学 (ISSN:18842003)

巻号頁・発行日

vol.8, no.2, pp.72-76, 1959-02-20 (Released:2009-10-09)

参考文献数

4

被引用文献数

1

著者

薄木 理一郎

出版者

Japan Oil Chemists' Society

雑誌

油化学 (ISSN:18842003)

巻号頁・発行日

vol.30, no.9, pp.548-552, 1981-09-20 (Released:2009-11-10)

参考文献数

31

被引用文献数

3