出版社：Japanese Society of Nutrition and Food Science
摘要：The authors devised a new method of measuring the acid or alkaline effect of food by titration of ash sample with glass electrode. The acid effect is represented with a negative number of ml of normal alkali required for neutralization of the ash solution obtained from 100g food sample, while the alkaline effect with a positive number of ml of normal acid. Various food materials were measured and the values determined were found to coincide with the previous author's within the experimental error. The acid or alkaline effects of Japanese diets of various composition were also determined to coincide well with the calculated values from food compositions. The mean value for all Japanese people which was calculated from the mean food consumption surveyed by the Ministry of Health and Welfare was -1.5, indicating an almost neutral effect.
