Okayama Prefectural Okayama Technical High School

The following are the study's four foci of analysis: 1. There is a systematic structure to the learning contents in the field of housing. 2. The structure comprises the concept of housing, the act of residing, rules that control the act (e.g., policies), etc. 3. There are inadequacies in the content on construction and the act of owning that takes into account the social character of housing. 4. Learning contents in the field of housing at the elementary school level are limited and do not possess a systematic structure.

We found a cysteine proteinase inhibitor in human hair shaft extract treated with 0.01 M Tris HCl buffer, pH 8.0. A yield of 0.2 mg of purified cysteine proteinase inhibitor was obtained from 86 g of hair shaft. The cysteine proteinase inhibitor had a molecular mass of 13 kDa as determined by high-performance liquid chromatography and sodium dodecyl sulfate polyacrylamide gel electrophoresis. It was more stable to heat and pH than most proteins and had a pI of 4.7. Immunologically, its antigenicity was the same as that of cystatin A, but differed from that of cystatin B and C, and kininogen. The amino-acid sequence of the first 30 residues from the NH terminus of the inhibitor was identical to that of cystatin A from human epidermis. Hair shaft cysteine proteinase inhibitor is thus considered to be identical to epidermal cystatin A.

In this paper, an optimal gas supply planning problem has been formulated as a mixed-integer program, and the suboptimal feasible solution has been obtained by applying a heuristic approach. The mathematical model has been constructed by taking an operator’s operation experience into account. Further, the proposed algorithm is expected to have an ability of making on-line gas supply plan from the viewpoints of both computation time and accuracy.

(1991). Pectic Acid Degrading Enzymes from Human Feces. Agricultural and Biological Chemistry: Vol. 55, No. 3, pp. 885-886.

1) ペクチン質の分別抽出方法として従来から用いられているBettelheimら1), 三浦ら2) の方法には問題があると思われるので, 野菜を0.01N塩酸溶液 (pH2.0) を加え摩砕後, 同溶液で35℃1日放置を繰り返し, ついで, 0.1M酢酸塩緩衝液 (pH4.0) で同様に数回抽出後, 2%ヘキサメタリン酸ナトリウム溶液 (pH4.0) で90℃, 3.5時間加熱抽出する方法を考案した。2) 塩酸抽出区分 (A区分) のペクチン質は酢酸塩緩衝液抽出区分 (B区分) と比べてペクチン質のエステル化度が高く, 中性糖含量が多い。A区分のペクチン質は塩化カルシウム添加により沈殿を起こさなかったが, B区分は同じ条件で沈殿を起こした。以上の結果から, A区分とB区分のそれを比較した場合, 前者がメトキシル基と中性糖含量を多く含み, また, そのメトキシル基はガラクチュロン酸からなる鎖に偏らずに分布していると考えられる。3) 検討した野菜のペクチン質の大部分がAおよびB区分に抽出された。そのため, これら野菜中には共有結合によって不溶化されたプロトペクチンは存在しないと思われる。細胞壁中のペクチン質はヘミセルロース等と共有結合により不溶化しているのでなく, おもにカルシウム等の多価陽イオンの影響により, また細胞壁中の高分子物質問の相互作用などにより不溶化していると考えられる。4) 野菜の種類によりペクチン質の溶出パターンに差がみられ, 調理の際比較的軟化しやすい野菜はA区分のペクチン質が多く, 軟化しにくい野菜はB区分のペクチン質の割合が多いという結果が得られた。

The decomposition of zearalenone, an estrogenic mycotoxin produced by Fusarium spp., during either heating of wheat-flour cake or cooking of foods including bread, instant noodles, and biscuit was studied. The effects of food additives such as ammonium persulfate and potassium carbonate on the decomposition were also investigated.1) The decomposition of zearalenone spiked in wheat-flour cake was dependent upon heating time. At 100°C, about 10% of the toxin was decomposed, suggesting that the bulk of zearalenone present in foods may remain unaffected during usual cooking procedures of boiling and steaming. At 200°C the amount of toxin in the flour cake decreased linearly with heating time; 37% of the toxin was decomposed at 30min after the start of heating and 69% at 60min.2) Upon treatment with either ammonium persulfate (0.03%) or kansui (1% potassium carbonate), about 30% of the toxin in the wheat-flour cake was decomposed during heating for 15min at 100°C. The levels of these additives were chosen according to the Standard of Food Additives of Japan. The extent of zearalenone decomposition at 15min after the start of heating at 200°C reached 34% with ammonium persulfate and 51% with potassium carbonate. The former rate was 4.5 times higher than that in the wheat-flour cake without any food additive, and the latter was 6.4 times higher.3) With bread, instant noodles and biscuit, although 15% to 68% of zearalenone disappeared during processing, significant amounts of the toxin still remained in the foods.4) In view of the significantly lower uterotropic activities of the heated wheat-flour cake and the bread, it is suggested that the decomposition product (s) of zearalenone does not retain significant activity.