著者

辻村 みちよ 山西 貞 竹本 静代 根本 拡子

出版者

お茶の水女子大学

雑誌

お茶の水女子大學自然科學報告 (ISSN:00298190)

巻号頁・発行日

vol.6, no.1, pp.111-117, 1955-12

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The difference of taste between the Hachiya-kaki (astringent kind) and Fuyuu-kaki (sweet kind) have been studied from stand-point of sugars and tannins. In the fruits of Fuyuu, the amount of reducing sugars became almost constant in the middle of September, while in the case of Hachiya the sugar-increase still continued up to November and red. sugaramount became twice as much as there was in Fuyuu. As for the nonreducing sugar (sucrose), it showed the same increase in both Fuyuu and Hachiya till October. Then in Hachiya it decreased almost to nothing in November, but in Fuyuu it continued to increase up to November. The difference offers an interesting subject for further study. The amount of total carbohydrates in Hachiya was greater than in Fuyuu when reipened. The amount of water-soluble-tannins was always greater in Hachiya than Fuyuu. Water soluble-tannin in Fuyuu disappeared from the middle of September to the beginning of October, while the tannin in Hachiya was found even in November in a fairly large quantity. It is concluded that the difference of the taste between the ripe Fuyuu and Hachiya is based on n\ot the difference of sugar-contents but the change of soluble-tannin into insoluble-tannin in Fuyuu when ripened.

著者

辻村 みちよ

出版者

お茶の水女子大学

雑誌

お茶の水女子大學自然科學報告 (ISSN:00298190)

巻号頁・発行日

no.2, pp.138-141, 1951-11

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For studying tannin substance contained in the leaves of Acer aizuense, the author applied the paper chromatography as a preliminary step. Two spots were detected with crude tannin extracted from leaves. One of the spots was recognized to agree with the spot by the colourless needle crystal obtained from crude tannin. Another spot was recognized to be given by gallic acid taken out of the decomposition product of the crystal (see Fig.1). Quercetin was also obtained from the mother liquor of the crude tannin.

著者

辻村 みちよ 山西 貞 吉松 藤子

出版者

お茶の水女子大学

雑誌

お茶の水女子大學自然科學報告 (ISSN:00298190)

巻号頁・発行日

vol.4, no.1, pp.100-104, 1953-03

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昆布は海国日本の特有食品で古来より食用に供せられて来た。その産額も非常に多く我国の蔬菜類中第2位を占める漬菜の年産額に近い。従来昆布の食品的意義は主としてその旨味成分のグルタミン酸,マンニット及び無機成分にあると考えられている。之等は昆布中比較的含量多い物質であり,其の他の成分については殆ど不明である。著者の1人は生長促進因子であり且皮膚機能並びに体毛発育を正常ならしめる因子であるFlavinの各種海藻に於ける含量を種々の方法で定量して,昆布中には比較的多量の900γ%内外を含むことを知った。今回は動物試験によって生体に直接作用する結果を究明せんとして次の実験を行った。即ちFlavin欠乏食で30余日飼育し欠乏症顕著となったRat 16匹につき(1)欠乏群,(2)フラビン燐酸エステル給与群及び(3)昆布粉末給与群の3群に分け試験した。その結果,欠乏群は発育惡く,毛並粗く乱れ,遂に死亡するものも出た。之に対しフラビン群及び昆布群は発育何れも正常で毛並も整っていた。猶ほ昆布群は発育,毛の長さ並びに密度,艶等に於てフラビン群よりも一般に良好であった。之により昆布がFlavin以外に何か他の有効物質を含有する如く思われるが之については尚精査を要する。只,今回の実験に於ては少くとも昆布中のFlavinが主として動物の発育,及び毛並を良好ならしめた事実を報告する。

著者

松阪 輝久

出版者

お茶の水女子大学

雑誌

お茶の水女子大學自然科學報告 (ISSN:00298190)

巻号頁・発行日

no.3, pp.1-4, 1952-07

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In his book "Varietes Abeliennes et Courbes Algebriques", A. Weil has proved that every Abelian Variety is generated by a finite number of Curves (cf.prop.30, § IX of the book). We shall show in this paper that every Abelian Variety is generated by one Curve. This will be one of basic tools for the investigation of Abelian Varieties. Using this, and applying Chow's result on Jacobian Varieties, we shall generalize his celebrated theorem to arbitrary Abelian Varieties in the forth-coming paper.

著者

阿武 貴美子

出版者

お茶の水女子大学

雑誌

お茶の水女子大學自然科學報告 (ISSN:00298190)

巻号頁・発行日

vol.4, no.1, pp.iii-iv, 1953-03

著者

Morimoto Setsu Ito Atsuko

出版者

お茶の水女子大学

雑誌

お茶の水女子大學自然科學報告 (ISSN:00298190)

巻号頁・発行日

vol.30, no.1, pp.29-36, 1979-07

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The unknown stress in KFeF_3 crystal which was glued to an acrylic plastic plate and cooled below the Neel temperature T_N was calibrated by applying known pressure. The pressure partly cancelled the stress causing the increase of T_N. It was observed that the pressure of 1.7±0.2kbar decreased T_N by 3.7±1.0K. From this result it was estimated that in the stressed crystal, labeled "S-(111)-fixed", previously examined, the stress of about 2.5kbar perpendicular to the glued plane caused the increase of T_N by 5K. Pressure dependences of hyperfine field H_<hf> and e^2qQ/2 at 77K were also obtained.

著者

Iwata Giiti

出版者

お茶の水女子大学

雑誌

お茶の水女子大學自然科學報告 (ISSN:00298190)

巻号頁・発行日

vol.30, no.1, pp.17-28, 1979-07

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A simple cubic lattice Green function and its associate functions are grouped into avector. A differential equation for the vector is derived and studied. The same process is repeated on anisotropic lattice Green functions.