文章基本信息

标题：燻蒸剤による穀物成分の変化について (第2報)
本地全文：下载
作者：岩田伊平 ; 桜井芳人
期刊名称：日本栄養・食糧学会誌
印刷版ISSN：0287-3516
电子版ISSN：1883-2849
出版年度：1958
卷号：11
期号：4
页码：175-177
DOI：10.4327/jsnfs1949.11.175
出版社：Japanese Society of Nutrition and Food Science
摘要：In the previous report, it was found that the solubilities of soybean flour for H₂O, 10% NaCl and N /10NaOH, together changed distinctly and the chlorine content of protein increased by the fumigation with methyl bromide. In this report it was concluded that the similar experiments with chloropicrin caused the same results, but the changes of the solubilities by the fumigation with chloropicrin were greater than with tetrachloride.The toxic action of the fumigated casein should be examined in details, for the external abnormalities were observed in rat fed on the fumigated casein.