登熟・貯蔵の程度を異にする米粒から見た”米質”の基準

In this paper the auther's studies were treated on the cbanges in some qualities of rice kernels in ripening stage or during sforage with a view to make up a standard of "Beishitsu".
1. On the water-soluble proteins in kernels, 2 bands in embryo and 4 bands in endsperm on paper electrophoretic pattern were found as reported already. These bands on electrophoretic pattern were found to become with the ripening and to disappeare with the decrease of germinating capacity during the storage.
2. Of the amino acids in rice kernels, aspartic acid and glutamic acid found to vary more rapidly than the rate in which other amino acids changed with ripening and during storage.
3. Guaiacol reactions in extracts from rice kernels were strong in ripening and were weak during storage.
4. Experiments combined with the alkaline disintegration and Jod reaction showed to be the slgnificant method for the determination of "Beishitsu" in various maturity of rice kernels.