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Showing papers on "Brown rice published in 1973"


Journal ArticleDOI
TL;DR: Protein content of brown rice provided a better indication of milled rice protein content than histological examination of individual grains because protein content varied among grains.
Abstract: The protein of brown rice became more evenly distributed as protein content increased. Kjeldahl protein content of brown rice provided a better indication of milled rice protein content than histological examination of individual grains because protein content varied among grains. The increase in protein content was mainly due to an increase in the number of protein bodies. Screening 10 493 varieties from the world rice collection for lysine content by dye-binding capacity showed that lysine content of rice protein varied only by at most 0.5 % point at any protein level. A negative correlation between the lysine content of protein and protein content of brown and milled rice was observed only in samples with protein below 10%. As protein content increased water-soluble nitrogen also increased as a percentage of brown rice.

50 citations


Journal ArticleDOI
TL;DR: In this paper, the nitrogen balance in rats fed seven milled rice samples with 1.10 to 2.73% N dry basis was studied in order to determine the true digestibility (t.d.) of the protein.
Abstract: Nitrogen balance was studied in rats fed seven milled rice samples with 1.10 to 2.73% N dry basis. True digestibility (t.d.) of the protein ranged from 94.4 to 100.1%, biological value (b.v.) ranged from 67.9 to 75.2% and net protein utilisation (n.p.u.) from 64.2 to 75.3%. T.d. and n.p.u. were positively correlated with lysine content of rice protein (3.17 to 4.07 g/16 g of N). Utilisable N ranged from 0.83 to 1.81% and was mainly determined by N content of milled rice (r = 0.988**). A sample of brown rice had lower t.d. but higher b.v. than the corresponding milled rice. Digestibility of amino acids of milled rice protein by fae al analysis ranged from 94.1 to 100.0% in samples with 1.38 and 2.74% N dry basis.

25 citations


Journal ArticleDOI
TL;DR: The data obtained with warburg's manometry have revealed that grains such as rice, wheat, corn, peanuts, soybeans, red beans, sesame seeds, and coffee beans and their flours can adsorb a significant amount of CO2 gas.
Abstract: The data obtained with warburg's manometry have revealed that grains such as rice, wheat, corn, peanuts, soybeans, red beans, sesame seeds, and coffee beans and their flours can adsorb a significant amount of CO2 gas. The mechanism of CO2 adsorption phenomenon was examined. The results obtained are summarized as follows: 1. Solubility of CO2 gas into the moisture and lipids of the grains is assumed to have a minor effect on this adsorption phenomenon. 2. Diffusion of CO2 gas into the grain is important in this phenomenon. This adsorption phenomenon is very similar to that observed in sorp-tion of gases by charcoal and silica gel, which sorbe gases into their many pores. The CO2 sorbed by the porous tissues of the grains is considered to remain in solid solution. 3. The amount of CO2 gas adsorbed by brown rice under varying partial pressures follows the classic sorption isoterm of Freundlich. 4. Microautoradiographic experiments show that the radioactivity of 14CO2 appears to be uniformly distributed throughout the tissues of germ and cotyledon. The adsorption phenomenon has led to the development of a new techni-que for skin-packaging, the Carbon Dioxide Exchange Method (CEM). This method and two modifications are explained. The merit and useful-ness of these techniques are discussed.

25 citations


Journal ArticleDOI
TL;DR: 玄米「こしひかり」の各複合脂質成分を同定定量し,その約80%を含有していた.
Abstract: 玄米「こしひかり」の各複合脂質成分を同定定量し,その成分組成を明らかにした.糖脂質はステロール系糖脂質およびグリセロ糖脂質からなり,リン脂質はホスファチジル・エタノールアミン,レシチンなどを主成分としていた,全脂質の80%はヌカ層に存在し,残りの20%は胚乳部に分布していた.前者の複合脂質は糖脂質量に富むのに対し,後者のそれはリン脂質と糖脂質の等量からなっていた. 次に,米胚乳部を機械的酵素的に破壊し,水溶性画分,プロテインボディ画分およびデンプン粒画分に分別して,胚乳脂質の分布を調べた.プロテインボディ画分は0.5~4μのタンパク顆粒からなり,胚乳タンパク質の約76%,および胚乳脂質の約80%を含有していた.他方,米胚乳部を溶剤抽出によって水溶性画分,酢酸可溶性画分,スラッジ分およびデンプン粒画分に分画すると,スラッジおよびデンプン粒画分にも,かなりの量の脂質が分布し,上記分画法と異なる結果を示した.これは,細胞内器官の破壊によって成分が遊離し,再配列したためと推測された.また,デンプン粒を破壊して独出した内部脂質は,遊離脂肪酸以外にリゾ型脂質を含む特異な組成を示した.

20 citations


Journal ArticleDOI
TL;DR: V Vegans who avoid all animal foods have been identified as being particularly at risk, yet these risks are negligible compared with those who follow the Zen Macrobiotic cult.

15 citations


Journal ArticleDOI
Wm. H. McGaughey1
TL;DR: An average dose of 63.5 g/1000 m3 dispensed over 6 h once a week for 2 weeks in each of 7 rooms of a rice mill produced average concentrations of 4.52 to 6.26 µg of dichlorvos/liter of air, which caused higher mortalities among caged test insects than a routine pyrethrins fog.
Abstract: An average dose of 63.5 g/1000 m3 dispensed over 6 h once a week for 2 weeks in each of 7 rooms of a rice mill produced average concentrations of 4.52 to 6.26 µg of dichlorvos/liter of air. This concentration caused higher mortalities among caged test insects than a routine pyrethrins fog: 3-4.5 times higher among adult cigarette beetles, Lasioderma serricorne (F.); 48-92 times higher among adult red flour beetles, Tribolium castaneum (Herbst); 3-5.5 times higher among adult lesser grain borers, Rhyzopertha dominica (F.); and 5-7 times higher among larvae of the almond moth, Cadra cautella (Walker). The dichlorvos treatments caused a decrease in the insect population of the mill to ¼ the pretreatment level. Residues on bagging materials exposed to as many as 13 successive daily treatments (by moving the materials from room to room) were relatively low on cotton (≤531.8 µg/dm2) and paper (≤669.5 µg/dm2), but high on burlap (as much as 3752.4 µg/dm2). Bulk products exposed similarly had residues as follows: 4.48 ppm on rough rice, 1.29 ppm on brown rice, 1.18 ppm on milled rice, and 8.26 ppm on bran. Milled rice and bran exposed in burlap bags had only ½ as much residue, milled rice exposed in cotton bags had about the same amount, and milled rice exposed in paper bags had about 1/3 as much residue. Spillage and sweepings exposed to single treatments had residues as follows: 0.67 ppm on rough rice, 0.56 ppm on brown rice, 0.72 ppm on hulls, 1.00 ppm on broken milled rice, and 7.12 ppm on bran.

3 citations


Journal ArticleDOI
TL;DR: The authors tried some experiments to clarify the effects of the nitrogen top- dressing at the full heading stage on the taste quality of kernels, on the inspection grade of brown rice, and on the content of 45Ca and 32P in rice plants.
Abstract: As reported in the previous papers, 8, 16) the nitrogen top-dressing at the full heading stage increases the carbon assimilation rate after heading, the resistance to lodging as a result of starch accumulation in the culm base, and consequently the percentage of ripened grains as well as the yield, and furthermore, it also increases the nitrogen content in kernels. Therefore, the authors tried some experiments to clarify the effects of the nitrogen top- dressing at the full heading stage on the taste quality of kernels (evaluated by sensory test), on the inspection grade of brown rice, and on the content of 45Ca and 32P in rice plants. Results are summarized as follows: 1) As the nitrogen content in kernels increases, the taste quality of kernels evaluated by the sensory test tends to decrease. However, it is quite noticeable that the taste quality of samples of kernels differs with different varieties and different cultural methods even in cases in which the nitrogen contents in the samples are almost equal with one another. Accordingly, selecting the variety to be used and improving methods, such as top-dressing, one will be able to increase the nitrogen content in kernels without decreasing the taste quality of kernels. 2) From the results of a factorial experiment which consists of calcium and phosphorus applied at the transplanting time as a basal dressing, the nitrogen top-dressing at the full heading stage and the transplanting time, it is clearly recognized that the nitrogen top-dressing at the full heading stage increases both the percentage of ripened grains and the inspection grade of brown rice, and that the inspection grade goes up with an increase in the percentage of ripened grains. 3) The number of grains per square meter being equal with one another, the percentage of ripened grains increases with an increase in the number of grains on primary rachis branches against total number of grains on panicles. 4) From a tracer experiment, it is revealed that the amount of 32P and that of 45Ca which are accumulated in brown rice increases 80% and more than two times, respectively, by the nitrogen top-dressing at the full heading stage. 5) It seems that the nitrogen top-dressing at the full heading stage affects the nitrogen content in brown rice through the nitrogen content in rice plants, especially through leaf blades at the heading stage.

Journal ArticleDOI
TL;DR: According to the results, as the soil moisture decreased, the protein content increased and the ash content decreased and the fat content increased slightly after decreasing from pF 0 to 1.5.
Abstract: Investigations have been carried out to determine the influence of soil moisture, i.e. pF:0, 1.5, 2.2 and 2.7, after young panicle formation stage on the protein, fat and ash contents in lowland brown rice of two varieties. The results indicated that all the components were influenced by the soil moisture conditions. According as the soil moisture decreased, the protein content increased and the ash content decreased. On the other hand, the fat content increased slightly after decreasing from pF 0 to 1.5. With respect to the effects of soil moisture upon the components, the largest was on the ash and the second was on the protein.

Journal ArticleDOI
TL;DR: The amount of nucleic acid phosphorus was much higher at an early stage of maturity and decreased with increasing of matueity or of time of post-harvest storage, while the amount of phosphatide phosphorus was high in embryo, rice bran and milled rice in order.
Abstract: Rice grains of four varieties harvested at 11 days, 25 days, 35 days after flowering and stored at - 20°C, and those harvested at 35 days and stored for 120 days at room temperature were used for the analysis of phosphorus compounds in milled rice, rice bran and embryo. The results obtained are summarized as follows. 1. In brown rice and milled rice of palatable varieties, the amount of inorganic phosphorus was higher than that of less palatable varieties harvested at the middle stage of ripening when starch was rapidly accumulated, but was lower at the later stage when the accumulation of starch had been completed. Inorganic phosphorus in bran and milled rice of every variety was severely decreased during post-harvest storage. 2. Phosphorus contents in sugar phosphates and related compounds, which were culculated by subtracting inorganic and phytic phosphorus from acidsoluble total phosphorus, increased with increasing of ripening and storing time, and was found more abundantly in rice bran than other parts of the kernels. In palatable varieties, the amounts of phosphorus in sugar phosphates and related compounds were higher in rice bran and milled rice, at the early and middle stage of ripening, while they became lower during post-harvest storage, as compared with inferior taste varieties. 3. Phytin phosphorus was increased with increasing of ripening and storing time, especially in the later ripening period. In general, phytin phosphorus was abundant in rice bran, being much higher in palatable varieties. Amount of phytin phosphorus in milled rice was also slightly higher in palatable varieties than the less palatable varieties, at the later stage of ripening. 4. The amount of nucleic acid phosphorus was much higher at an early stage of maturity and decreased with increasing of matueity or of time of post-harvest storage. Nucleic acid phosphorus content in milled rice of palatable varieties was low, being especially low at the early stage of ripening. However, in embryo, it was preserved high during post-harvest storage, in higher level in the inferier taste varieties. 5. With the lapse of time after flowerling or harvest, the amount of phosphatide phosphorus was increased in brown rice and markedly in milled rice at the later stage of ripening. Higher amount of phosphatide phosphorus was found in milled rice of palatable varieties at the middle and later stage of maturity, suggesting that phosphate content moved easily in these varieties. At storing period, the amounts of phosphatide phosphorus were high in embryo, rice bran and milled rice in order. 6. The amount of starch and protein phosphorus was small and did not increase with maturity, indicating that much of the excess phosphorus was not bound to the starch. In the palatable varieties, the amounts of starch and protein phosphorus were small in milled rice at the middle stage of ripening and it is probable that this small amount might be due to the low content of protein in milled rice of these varieties.