出版社：Japanese Society of Nutrition and Food Science
摘要：In the previous, it was found that the solubilities of soybean flour were differentially affected by the kinds of fumigants. Then, the solubilities of soybean flour and the chlorine contents of casein fumigated with several halogen compounds were examined.When ethyl bromide was used as the fumigant, the changes of the solubilities and the chlorine contents of soybean flour and casein were as distinctive as chloropicrin or methyl bromide. When methylen chloride, ethyl chloride and ethylen chloride were used, their changes were as small as tetrachloride.
