Amount Of Carbon Dioxide Gas Research Articles

Carbon dioxide-protein interaction in a gas-solid phase.

In the course of developing the packaging of protein foods under the carbon dioxide atmosphere, various proteins in a solid state were found to adsorb carbon dioxide gas gradually. The results obtained by the Warburg manometry indicated that 100-1000 mul of carbon dioxide gas was adsorbed at 25 degrees C for 24 hr by gram of purified proteins, dried protein foods and other proteinous materials such as the rabbit hair and raw silk when they were placed in the high partial pressure of carbon dioxide gas. Casein, gelatin and raw silk were revealed to be the better adsorbents comparing with egg albumin, hemoglobin, gluten and others tested in this experiment. This adsorption was found to be almost specific to carbon dioxide gas. Amount of carbon dioxide gas adsorbed by casein and gelatin depended on the moisture content of them. The lower the moisture is, the greater the adsorption amount of carbon dioxide gas increase. Peptones and partial hydrolyzates of gelatin also showed the adsorbability. Oligo-peptides, amino acids and amines were examined too. Among these, L-lysine (free base), L-arginine (free base), histamine and tyramine adsorbed a large amount of carbon dioxide gas while others failed to do so. Some differences, however, were observed between temperature dependence and reversibility of the carbon dioxide gas adsorption by proteins and those by amines and amino acids (free bases). The mode of interaction between carbon dioxide and protein in a gas-solid phase was discussed comparing with the results obtained in a gas-liquid phase. Large contribution of physical adsorption and less contribution of chemical reaction or chemisorption were assumed in the mode of the carbon dioxide-protein interaction.

水酸基含有化合物を触媒とするロイカルト反應による芳香族アミンのアミノアルキル化に就いて (第5報)

1). In the previous report, it was shown that compounds possesssing hydroxyl group, such as ethylene glycol and phenol, acted as a catalyst in the Leuckart reaction of aromatic amines. In order to show that the action was due to the hydroxyl group, mono- and di-ethers of ethylene glycol or ether of phenol were added and the yields compared. As a result, it was shown that the presence of a free hydroxyl group was necessary in promoting the reaction.2). The fact that the velocity of the Leuckart reaction differred according to the kind and the amount of compounds containing hydroxyl group was shown by measuring, at defininite intervals, the amount of carbon dioxide gas generated.

III. The influence of polarized light on yeast and bacteria

In connection with the experiments on the biological effects of polarized light described in the preceding communications, a study was made of the influence of such light on yeast and bacteria. A suspension of ordinary baker's yeast, Saccharomyces cerevisiæ, was made, and equal quantities of such a suspension were added to solutions of sucrose in fermentation tubes. Such tubes were exposed to polarized light, and also to non-polarized light of the same intensity and at the same temperature. It was found that the fermentation of sugar in polarized light proceeded much more rapidly than in non-polarized light as indicated by the amount of carbon dioxide gas evolved in the fermentation tubes. Following the experiments on yeast a number of other experiments were begun on smaller microscopi'c plants, namely bacteria. Cultures of B. coli and B. typhosus were exposed to polarized light, and also to non-polarized light of the same intensity and at the same temperature. While the number of experiments with bacteria so far has not been very great, the results obtained seem to indicate that the bacterial cultures grow more profusely in polarized light. These experiments will be continued on a larger scale but it was deemed advisable to announce the results obtained so far, in view of the most interesting communication published recently by T. F. Morrison of Princeton University, concerning the effect of polarized light on the growth of certain luminous bacteria. This author found that such bacteria flourished better under polarized light. If the above observations should be confirmed by further repeated experiments the results obtained would be of great hygienic interest, showing from a new point of view the importance of out-door sunlight in the treatment of certain infections, as sunlight passing through windows is always more or less polarized.