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.
