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1 2002 3
2 i
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5 Fig Relationships between the Reactions in plants (Growth Degree and Enzyme Activity) and the Concentration of Minor Metallic Elements 1) Fig. 1-1
6 4,5 6 6, ,000mg 10100mg 1100mg 20 8) 9,
7 ,
8
9 1), (),,, (1987) 2), (),,, (1994) 3),,, (),,, (1995) 4), (),,,, pp.3856(1987) 5), (),,,, pp.3755(1994) 6),,,, pp.4142(1996) 7) E. J. Underwood (ed.), (), Trace Elements in Human and Animal Nutrition. 3rd Edition,,,, pp (1975) 8),, 39(10), (2001) 9) S. Ishikawa, T. Wagatsuma and T. Ikarashi, Soil Sci. Plant Nutr., 42, 613 (1996) 10) E. Diatloff, C. J. Asher and F.W. Smith, Materials Sci. Forum, , 354 (1999) 11) K. H. Harmet, Plant Physiol., 64, 1094 (1979) 12) T. Ozaki, S. Enomoto, Y. Minai, S. Ambe, F. Ambe and Y. Makide, J. Plant Physiol., 156, 330 (2000) 13), [],,, pp (1988) 14) Heaney, R. P., Contemp. Nutr., 11, 8-11(1986) 15) T. Nagata, M. Hayatsu, and N. Kosuge, Phytochemistry, 31, 1215 (1992) 16) S. N. Mhatre, R. K. Iyer, and P. N. Moorthy, Magn. Reson. Chem., 31, 169 (1993) 17),,,,, 41, 120 (1994) 18),,, 43, 939 (1996)
10 19) J. J. Powell, S. M. Greenfield, H.G. Parks, J. K. Nicholson, and P. R. H. Thomson, Fd. Chem. Toxic., 31, 449 (1993) 20) K. Odegrad, W. Lund, J. Anal. At. Spectrom., 12, 403 (1997) 21),, 炁,, 49, 397 (2000) 22) A. K. Flaten and W. Lund, Sci. Total Enveiron., 207, 21 (1997) 23) S. B. Erdemoglu, K. Pyrzyniska, and S. Gucer, Anal. Chem. Acta, 411, 81 (2000) 24) T. Goto, Prog. Chem. Org. Nat. Prod., 52, 158 (1987) 25) T. Goto, H. Tamura, T. Kawai, T. Hoshino, N. Harada, and T. Kondo, Anals New York Acad. Sci., 471, 155 (1986) 26) T. Kondo, M. Ueda, and T. Goto, Tetrahedron, 46, 4749 (1990) 27) T. Goto, T. Kondo, H. Tamura, and S. Takase, Tetrahedron Lett., 24, 4963 (1983) 28) H. Tamura, T. Kondo, and T. Goto, Tetrahedron Lett., 27, 1801 (1986) 29) (),, (2000)
11 Fig Mineral 5% Fig Proportion of the element composing a plant body 1 10
12 ()
13 () g 3. 8, ADVANTEC FS ADVANTEC KM , 11 12, ml No.5C AA kgcm 2.5kgcm
14 Table 2-1 Table 2-1. Contents of Ash and Major Metal Elements in Vegetables (on dry matter) Ash Na K Ca Mg g/100g mg/100g Leaf vegetables Spinach Swiss Chard Shungiku Tasai Parsley jew's mallow Cabbage (red) Cabbage (green) Perilla (red) Perilla (green) Kaiware Flower vegetables Cauliflower Broccoli Fruit vegetables Sweet pepper (red) Sweet pepper (green) Root vegetables Onion Japanese radish Bean vegetables Hyacinth bean (red) Hyacinth bean (green) Fungi Enokitake Shitake (dry) Seaweeds Kelp (dry) Tea leaves Green tea Oolong tea Black tea Tr Tr Tr
15 Table g 25.3g 14,15 1 1/ ppm mg () 2
16 3 ph Ca Ca 16) 1000mg 20mg 4
17 ATP ATP 500mg 813mg 2. Table 2-1 Fig. 2-2(R) R=0.69, R=0.87, R=0.70, R=0.59 V. M. Goldshmidt 17
18 Fig.2-2. Relationships between the Contents of Major Metallic Elements and That of Ash in Vegetables
19 ppm () () g 3.
20 Table 2-2 Table
21 Table 2-2. Contents of Minor Metal Elements in Vegetables (on dry matter) Fe Zn Cu Mn Co Ni Sr mg/100g Leaf vegetables Spinach Swiss Chard Shungiku Tasai Parsley jew's mallow Cabbage (red) Cabbage (green) Perilla (red) Perilla (green) Kaiware Flower vegetables Cauliflower Broccoli Fruit vegetables Sweet pepper (red) Sweet pepper (green) Root vegetables Onion Japanese radish Bean vegetables Hyacinth bean (red) Hyacinth bean (green) Fungi Enokitake Shitake (dry) Seaweeds Kelp (dry) Tea leaves Green tea Oolong tea Black tea Tr Tr Tr Tr Tr Tr Tr Tr Tr Tr Tr Tr 0 Tr Tr Tr Tr Tr Tr Tr Tr Tr Tr Tr 0.21 Tr Tr Tr Tr Tr
22 Table 2-3. Vegetables that minor metal elements was detected largely (on dry matter) Content minmax Metal Vegetables (mg/100g) (mg/100g) Fe Leaf vegetables Flower vegetables Tea leaves Shungiku Parsley Swiss Chard Tasai Broccoli Oolong tea Green tea ( ) Zn Leaf vegetables Root vegetables Flower vegetables Parsley Japanese radish Cauliflower Broccoli ( ) Cu Leaf vegetables Tea leaves Fungi Parsley Shungiku Black tea Enokitake (0.22.4) Mn Leaf vegetables Tea leaves Swiss Chard Perilla (red) Green tea Oolong tea Black tea ( ) Co Tea leaves Green tea Oolong tea Black tea Ni Tea leaves Green tea Oolong tea Black tea (00.02) (00.67) Sr Seaweeds Kelp (dry) 34.4 (Tr34.4)
23 1 () () 20mg (69.0mg) mg 10mg 25.0mg 20,21) 7 2
24 2.4mg 2.3mg2.1mg2.3mg ,22) 27.9mg
25 Ni 2+, Rygh 24) Thompson Table
26 Table 2-4. Concentration Factor of the Minor Metallic Elements in seaweed 26 Element Mn Fe Co Ni Cu Zn Sr Cd Sn Hg Pb Concentration Factor ( ) ( ) (10) K K= Table )
27 Table 2-5. Composition of the Minor Metallic Elements in Sea Water (Salt Concentration: 35%) 27 Element Reporter Mn Fe Co Ni Cu Zn Sr Cd Sn Hg Pb , SLOWEY (1966) LEWIS and GOLDBERG (1954) SCHUTZ and TUREKIAN (1965) SCHUTZ and TUREKIAN (1965) SLOWEY (1966) SLOWEY (1966) CHOW and THOMPSON (1955) MULLIN and RILEY (1956) HAMAGUTI et al. (1964) HAMAGUTI, KURODA and HOSOHARA, (1961), HOSOHARA (1961) TATSUMOTO and PATTERSON (1963) Anreicherungs factor1939nodack ) Observed Rate = OR
28 OR Table 2-6 Table 2-6. Ratio of Concentration Factor of Sr for that of Ca on Sea Weeds in Japan 29 CF(Sr) / CF(Ca) (mean values) Green alga Brown alga Red alga
29 1),,, p.12 (1987) 2),,,, p.165 (1987) 3) (),, (1982) 4) (),, (2000) 5),,,,,,,, pp.34 (1998) 6) (),,,, pp.2123 (1994) 7) (,,,, pp.15, pp (1996) 8),,,,,,,, pp.5253 (1998) 9) (),,,, pp (1994) 10),,,,,,,, pp.8182 (1998) 11),,,, pp.99105(1996) 12),, 18, (1967) 13),,,, pp (1996) 14),,,, pp.1232 (1987) 15), [],,, pp (1988) 16) B. W. Poovaiah, Hort Science, 23(2), (1988)
30 17) pp (1953) 18),,, p.84 (1990) 19), (),,, p.352(1994) 20),, 2, (2002) 21) Z. G. Shen, F. J. Zhao, S. P. McGrath, Plant Cell Environ., 20, 898 (1997) 22) (),,,, pp.134 (1995) 23) 7,,, pp (1998) 24) E. J. Underwood (ed.), (), Trace Elements in Human and Animal Nutrition. 3rd Edition,,,, pp (1975) 25),,,, p.92 (1978) 26),,, pp.2140 (1978) 27),,, pp.4046 (1978) 28),,, p.40 (1990) 29) Ueda, T., Y. Suzuki, and R. Nakamura, Bull. Jap. Soc. Sci. Fish., 39, (1973)
31 3 R.Willstatter 1) Fig.3-1 1) 7, 8) BR 9)
32 Fig Structure of Commelinin ) 1-5
33 (Brassica oleracea)(perilla ocymoides)(lablab purpureus) (Capsicum annuum) () () 2. 14) 10kgkg ,16) ADVANTEC KM , 18) 19, 20) mlADBANTEC No.5C AA-660
34 0.5kg cm 2.5kgcm Table3-1 Table 3-1. Comparison of Moisture Contents in Violet Color Vegetable and Green Color Vegetable. Moisture g/100g Cabbage V G (R) 1.00 Perilla V G (R) (0.99) Hyacinth bean V G (R) (0.99) Sweet pepper V G (R) (1.00) V ; Violet color vegetables, G ; Green color vegetables, R ; V / G
35 2. Table3-2 RTable3-2 Table 3-2. Comparison of Contents of Ash and Metal Elements in Violet Color Vegetable and Green Color Vegetable 100g on dry matter Ash Ca Mg K Zn Fe Mn Cu g mg Cabbage V G (R) 1.26 (0.93) (1.01) (1.27) (1.37) (1.08) (1.79) (1.06) Perilla V G (R) (1.11) (0.86) (1.00) (1.01) (1.22) (4.09) (1.70) (1.35) Hyacinth bean V G (R) (1.10) (1.00) (0.93) (0.97) (1.07) (1.34) (1.03) (1.26) Sweet pepper V G (R) (1.20) (1.44) (1.25) (1.16) (1.26) (1.14) (1.27) (1.24) V ; Violet color vegetables, G ; Green color vegetables, R ; V / G
36 Fig. 3-2 Fig. 3-2
37 Fig. 3-3 Fig )
38 22) 23) Fig Major Metal Elements Composition V; Violet color, G; Green color
39 Fig Minor Metal Elements Composition V; Violet color, G; Green color
40
41 , 26 A Fig.3-4. Structures of Anthocyanin Pigments in Red Perilla and Red Cabbage
42 Perilla frutescens Britton var. crispa Dennce () 2. 25g100ml10 5ADVANTEC TOYO No.5B 7.0g100ml 3 ADVANTEC TOYO No.5B M nm
43 1 mlph5.65ml0.05m1 ml Table 3-3 ph ml0.05M 3 ml Table 3-4 3ml Table 3-4 ph
44
45 2. 1 Fig. 3-5 Fig. 25 ml ()0.25 mg0.025mg ml 550 nm ()580 nm590 nm 9) 2 Fig. 3-7 Fig.3-7 Fig nm580nm575nm568nm 530nm phph
46 Fig Absorption Spectra of Mixtures of Metal Ions and The Pigment Solution (Red Cabbage )
47 Fig Absorption Spectra of Mixtures of Metal Ions and The Pigment Solution (Red Perilla)
48 3
49 1),,, 169, (1991) 2) S. Mitsui, K. Hayashi and S. Hattori, Proc. Jpn. Acad. 35, 169 (1959) 3) K. Takeda, S. Mitsui and K. Hayashi, Bot. Mag. Tokyo, 79, 578 (1966) 4) K. Takeda, Proc. Jpn. Acad. Ser. B, 53, 257 (1977) 5) K. Takeda and K. Hayashi, Proc. Jpn. Acad. Ser. B, 53, 1 (1977) 6) K. Hayashi, Y. Abe and Mitsui, Proc. Jpn. Aca. 34, 373 (1958) 7) T. Goto, Prog. Chem. Org. Nat. Prod. 52, 158 (1987) 8) T. Goto, H. Tamura, T. Kawai, T. Hshino, N. Harada, and T. Kondo, Anals New York Acad. Sci., 471, 155 (1986) 9),,,,,, pp.3463 (1967) 10),,, -,,, pp.37(2000) 11) Fukumoto, L. R. and Mazza, G., J. Agiric. Food Chem., 48, (2000) 12) Furuta, S., Suda, I., Nishiba, Y. and Ymamakawa, O., Food Sci. Technol. Int., 4(1), (1998) 13) K. Igarashi, S. Abe, and J. Sattoh, Agric. Bio. Chem., 54, (1990) 14),,, 12(3 ), (2001) 18),,,, pp.99105(1996)
50 20),,,, pp (1996) 21) (),,,, p.52 (2001) 22) (),,, p ),, 187, 22 ( ) Hayashi, K., Ohara, N. and Tsukui, A., Food Sci. Technol., Int., 2, 30(1996) 25),, 37, 68 (1994) 26),,,,,, p.20 (1995) 27) (),,,, p.80 (1999) 28),,, 169, (1991) 29) Goto, T. and Kondo, T., Anew. Chem. Int. Ed. Engl., 30, (1991)
51 CO 2 O 2 1 Fig CH 3 Fig.4-1. Structure of Chlorophyll 2) CHO
52
53 5) () () cm ml ADVANTEC No.5CAA kgcm
54 2.5kgcm Table ) Table 4-1. The Weight of Each Portion of Spinach Each Portion of Spinach Weight ( g ) Ratio of Weight (Each Portion / Total) Leaf (0.47) Stem (edible portion) (0.45) Root (0.11) Stem (not edible portion) (0.03) Total Values are means.d. ( n =10)
55 2. Table 4-2 Table Table 4-2. Moisture Contents in Spinach (Leaves, Stem, and Root) Each Portion of Spinach Moisture ( g / 100g ) Ratio of Weight Leaf Stem Root Values are means.d. ( n =10) Table 4-3 Table 4-3. Ash Contents in Spinach (Leaves, Stem, and Root) Each Portion of Spinach Ash ( g / 100g ) Ratio of Weight Leaf Stem Root Values are means.d. ( n =10)
56 4. 100Table Fig
57 Fig Metal Contents in Spinach (Leaf, Stem and Root) (1) 100 (2) 100 5) 5)
58 100 5)
59 2 () 7,8 7,8, () () 1% ()
60 9 (0.5g1g)(10g)(10g) (12.5cm12.5cm) 6002 (1g)(10g) ml 20%(10ml) (170)10%10ml (130, 10)(20ml3) 100ml 4. 10) Table 4-5,,
61 12)
62 1 ),,, pp8586( 1999) 2 ), [],,, pp (1988) 3 ) D.J.F.,,,, pp1213 (1980) 4 ),, 9, (1999) 5 ),,, 12(4) (2002) () 6 ),,,, p197(1995) 7 ),,,,, 39 (1), (1992) 8 ),,, 42 (2), (1995) 9 ) (),,, pp (1982) 10) (),,, p.258 (1982) 11) (),,, pp (1982) 12),,,,, 32, 25-29(1996) 13) J. Agric. Food Chem., 32(2), 275 (1984)
63 5
64 1 1) 3 1-3, 4) 2, 5) 1, 2, 5-7 3, 5, 8, 9) 6, 9-12) 8,13) 8,10,14) K 5, 6, 8, 11, 13)
65 ml No5A 3. 15) 550 ADVANTEC KM ,16) No.5CAA kgcm 2.5kgcm
66 Table 5-1, Table 5-2 Table 5-1 Table 5-2 Table 5-1. Contents of Moisture and Ash in Tea Leaves Moisture g / 100g Ash Green Tea Oolong Tea Black Tea Values are means.d. ( n =10) Table 5-2. Metal Contents in Tea Leaves Ca Mg Na K Zn Mn mg / 100g Green Tea Oolong Tea Black Tea Values are means.d. ( n =10)
67 1.1 Table Table Table / 100g , Fig. 5-1 : (0.5)16.2%( 7) :
68 /2
69 Fig Variation of Elution Rate
70 3 3 19)
71 2 20) 21-23) g
72 ) ADVANTEC 5A 12.5g 500 ml ABC ml cm500 ml ml 3. ADVANTEC KM ml AA-660
73 5.2.2 Table 5-3 Table 5-3. Metal Contents in Dried Samples Ca Mg Na K Zn Mn mg / 100g Dried shitake Dried Kelp Values are means.d. (n=10) Fig. 5-3 Fig )
74
75
76
77
78 )
79 3 28, 29 30, 31) 29,31) 21-23)
80 () () 2. 1g100ml g ADVANTEC, KM HCl (1 : 1) 100mlADVAVTEC No.5C SHIMAZU, AA kg / cm 2 2.5kg / cm 2 4. JUSCO, JAPAN mlSIZE 36 / 32 UNION CARVIDE CORP 24
81 Table 5-5 Table 5-6 Table 5-7 KMgCaFeMnZn Table 5-5. Moisture Contents in Dried Samples Contents ( g / 100g ) Red Cabbage Purple Sweet Potato Values are means.d. (n=5) Table 5-6. Ash Contents in Dried Samples Contents ( g / 100g ) Red Cabbage Purple Sweet Potato Values are means.d. (n=5)
82 Table 5-7. Metal Contents in Dried Samples Contents ( mg / 100g ) Red Cabbage Purple Sweet Potato K Ca Mg Fe Cu 0 0 Zn Mn Values are means.d. (n=5) 2. / 124 Fig
83 Fig Elution Rate of Metals from Violet Color Vegetables. The elution times were 1 hour (open column) and 24 hours (closed column). The rates are shown as percentages of metal contents eluted in aqueous solution to metal contents containing in samples: (A) red cabbage, (B) purple sweet potato.
84 4. Fig. 5-6 Fig 5-7 (1) 33) Fig
85 Fig Remaining Rate of Metals in 24 hours Eluate from Violet Color Vegetables after Dialysis. The metal contents containing in solution eluted from red cabbage (open column) and purple sweet potato (closed column) were measured before and after dislysis. The rates are shown as percentages of metal contents remaining in 24 hours eluate after dialysis.
86 /nm Fig Absorption Spectra of Violet Color Vegetables in 24-hours Eluate. The spectra were taken before and after dialysis: (1) before dialysis, (2) after dialysis: (A) red cabbage, (B) purple sweet potato.
87 2 Table 5-8 Table5-8. The Chemical Form of Metal in Eluate of Anthocyanin Pigment % Metal Ionic Form Organic Form Red Cabbage K Ca Mg Purple Sweet Potato K Ca Mg 39 61
88 nm540nm nm nm ) 34) 34) 3536) 550nm 24 (Table5-8) 550nm 540nm 540nm
89 25 37) 1,, 117, (1987) 2,,,, pp.822 (1992) 3,,,, (1987) 4,,, pp (1997) 5,,,, p.78143(1990) 6,,,, (1996) 7, 164, (1991) 8,,, p198 (1989) 9,,, ,, 164, (1991) 11, 209, (1995) 12, 33(4), (1998)
90 13E. J. Underwood (ed.) (), Trace Elements in Human and Animal Nutrition. 3rd Edition,, (1975) 14, 209, (1995) 15,,,,,,,, p75 (1998) 16,,, p58 (1982) 17,,, p211 (1986) 18,,,, p220 (1990) 19, 32, (2002) 20, (),,, p84, (1994) ,,,, p.34, (1978) 25),,,,,,,,,, p.27, (1982) 26,,,,, p12 (1989) 2712 (1), 68-73(2001) 28(),,,, p.39 (1999) 29,,,, 178, 69-77(1998) 30,, 49(3), (1998) 31,,, 32Senjyu, R.: Koloidotekiteiho (in Japanese), Nankoudo, Tokyo, 24 (1969) 33(),,,, p.58 (1999)
91 34,,,,,, pp.3440 (1967) 35,,, 169, (1991) 36,,, 161, (1994) 37T. TANAKA and K. ISAGAI, Biosci. Biotech. Biochem.,
92 6 1,2 1,2 1,2 1,3 1 Poovaiah 33,34,
93 ADVANTEC KM mlNo.5C AA kgcm 2.5kgcm
94
95 Table Table 6-1. Moisture Contents in Vegetables Moisture ( % ) Spinach 82 Swiss Chard 80 Perilla 80 Jew s mallow (Moroheiya) 76 Qing gin cai (Tingensai) 93 Komatuna 89 Indian spinach (Turumurasaki)
96 2. Table 6-2 Table 6-2. Ash Contents in Vegetables Ash ( g/100g on dry matter ) Spinach 12.2 Swiss Chard 11.6 Perilla 8.25 Jew s mallow (Moroheiya) 11.9 Qing gin cai (Tingensai) 16.8 Komatuna 13.9 Indian spinach (Turumurasaki)
97 3. Table 6-3 1/5 Table 6-3. Ca Contents in Vegetables Ca ( mg/100g on dry matter ) Spinach 364 Swiss Chard 428 Perilla 1010 Jew s mallow (Moroheiya) 1140 Qing gin cai (Tingensai) 1720 Komatuna 1820 Indian spinach (Turumurasaki) Fig. 6-1 Fig Fig
98 Fig. 6-1 Horak, Kinzel 7,8) 7,8)
99 Spinach Swiss Chard Jew s mallow (Moroheiya) Perilla Qing gin cai (Tingensai) Komatuna Indian spinach (Turumurasaki) (1040) Fig Micrographs of Calcium Oxalate Crystals in Leaves of Samples
100 The Condition before HCl addition to Leaf tissue of Spinach (Crystals were present in the tissue.) The Condition immediately after HCl addition to Leaf tissue of Spinach (Crystals in the tissue were dissolved with HCl, and decreased.) The Condition after HCl addition to Leaf tissue of Spinach (Crystals in the tissue had been dissolved with HCl completely.) Fig Micrographs of Calcium Oxalate Crystals in Leaves of Spinach
101
102 Fig cmcm
103 ) 17) 3 17)
104 A A B C Fig Micrographs of Calcium Oxalate Crystals in Swiss Chard on Growth Process. Sampling time: (A) September, (B) December, (C) March
105 3 () % (0.5g1g)(10g)(10g) ) (12.5cm12.5cm)
106 6002 (1g)(10g) ml 20%(10ml) (170)10%10ml (130,10)(20ml3) 100ml ) 1g 3080% ml (1M2%0.6M 80%1M2% 0.6M5200ml 25ml100ml (130)1%10ml (130,10)1% 25ml ( FM-80, 47mm, 0.8 mm)3 Fig
107 Sample (1g) 80% EtOH 37.5ml stirring for 18hr at 30 Filtrate Residue Residue 80% EtOH 37.5ml stirring for 2hr at 30 Filtrate Residue filled up 200ml repeated the same procedure with next solvents distilled water 200ml 1M NaCl 2% Acetic acid 0.6M HCl 25ml evaporated dryness 1%HCl 25ml Atomic Absorption Analysis Fig The Fraction Method and Atomic Absorption Analysis of Calcium from Onion Rinds
108 ) Fig.6-6 1M Ca(Table 6-4) 20) 80%EtOH Water 1M NaCl 2%CH 3 COOH 0.6M HCl Fig Chemical Forms of Calcium in Onion Rinds. Onion rinds (1g) were extracted with 5 extractants (80% ethanol, distilled water, 1M NaCl, 2% CH3COOH and 0.6M HCl) in turn. Calcium of each extracts was analyzed by atomic absorption spectrophotometry
109 Table 6-4. Fractionation of Calcium and Estimated Chemical Forms of Calcium in Plants* Extractants 1 80%Etanol 2 Water 3 1M NaCl 4 2%Acetic acid 5 0.6M HCl Residue Estimmated chemical forms of calcium in plant* inorganic salts (nitrate, chrolide), etc. soluble organic salts, monocalcium phosphate, etc. pectinate, protein binding form, calcium carbonate, etc. bicalcium phosphate, tricalcium phosphate, etc. oxalate, etc. insoluble forms * Y. Ohta, K. Yamamoto and M. Deguchi, Nippon Dojo Hiryo Gakkaishi, 41, 20 (1970)
110 1) B. W. Poovaiah, Hort Science, 23(2), (1988) 2), [],,, pp (1988) 3) W. S. Conway, Plant Disease, 66(5), (1982) 4) B.W.Poovaiah, A.S.N.Reddy and J.J.Mcfadden, Physiol. Plant. 69, (1987) 5) K. Veluthambi, and B. W. Poovaiah, Science, 223, (1984) 6), [],,, p.141 (1988) 7) O. Horak, and H. Kinzel, Oster. Bot.. 119, (1971) 8) A.H.Fitter, R.K.M.Hay(ed.),,,,, Environmental Physiology of Plant,, pp (1975) 9), (1991) 10) Y. Ishii, K. Takiyama: J. Electr. Micorosc., 38, 423 (1989) 11),, (1990) 12) Y. Ishii: Chem. Express, 5, 213 (1990) 13), (1991) 14), (1991) 15),, 21, ),, 20, ),,, 32, ) (),,, p.258 (1982) 19),,,, 41, 19(1970) 20),,,,, 26, (1996)
111 7, )
112 ml ADVANTEC No.5C 0.5kg / cm 2 2.5kg / cm
113 Table 7-1Table 7-2Table 7-3 Table 7-1 Table 7-2 Table 7-3 A9B(12) C3 A / B, C / BTable7-4 Table 7-1 Moisture Contents in Swiss Chard Contents (g/100g) September December March Moisture 90.37± ± ± 0.02 Values are mean ± S.D. ( n=10 ) Table 7-2 Ash Contents in Swiss Chard Contents (g/100g on dry matter) September December March Ash 19.5± ± ± 0.04 Values are mean ± S.D. ( n=10 )
114 Table 7-3. Metal Contents in Swiss Chard Contents (mg/100g on dry matter) September December March K ± ± ± 24.6 Ca 846 ± ± ± 1.25 Mg 546 ± ± ± 1.28 Fe 39.4± ± ± 0.28 Mn 24.2± ± ± 0.16 Zn 12.8± ± ± 0.15 Cu 2.63± ± ± 0.02 Values are mean ± S.D. ( n=10 )
115 Table %31282% 2 12A/B C/B %380% %368%
116 85%372% % chlorosis ,
117 () , cm
118 4. ADVANTEC KM ) 100mlNo.5C AA kg / cm 2.5kg / cm Table Table7-6 Table
119 Table7-7 1Table Table 7-5. Weight of Each Portion of Spinach and Ratio of Weight Each Portion November Term January Term March Term g (R) g (R) g (R) Leaf 45± 2.0 ( 0.47 ) 45± 2.2 ( 0.47 ) 44± 3.0 ( 0.44 ) Stem (edible portion) 43± 3.a0 ( 0.45 ) 43± 3.5 ( 0.45 ) 45± 3.6 ( 0.45 ) Root 11± 2.5 ( 0.11 ) 11± 3.2 ( 0.11 ) 15± 3.8 ( 0.15 ) Stem (not edible portion) 2.6± 0.90 ( 0.03 ) 2.5± 0.95 ( 0.03 ) 2.6± 0.98 ( 0.03 ) Total 96± 11 96± ± 15 Values are means.d. (n=10), R; weight of each portion / total weight
120 Table 7-6. Moisture Contents and Ratios Cultivation Time Moisture (g) Ratio Leaf November Term Stem Root Leaf January Term Stem Root Leaf March Term Stem Root Values are means.d. (n=10) Table 7-7. Ash Contents and Ratios Cultivation Time Ash (g) Ratio Leaf November Term Stem Root Leaf January Term Stem Root Leaf March Term Stem Root Values are means.d. (n=10)
121 4. 3 Table7-8 Table7-9 (1) ) / (2) 100 g ) 10-12) (3)
122 (4) mg100 13) 11115g0.4mg (5) (6)
123 (7) ) Fig. 7-1 Fig. 7-2 (1) (2) )
124 Table 7-8. Metal Contents in Spinach (Leaf, Stem, and Root) Term Leaf Stem Root mg/100g on dry matter K Nov Jan Mar Ca Nov Jan Mar Mg Nov Jan Mar Fe Nov Jan Mar Mn Nov Jan Mar Zn Nov Jan Mar Cu Nov Jan Mar Values are means.d. (n=10)
125 Table 7-9. Ratios of Metal Contents in Spinach (Leaf, Stem, and Root) K Ca Mg Fe Mn Zn Cu (n=10) Term Nov. Jan. Mar. Nov. Jan. Mar. Nov. Jan. Mar. Nov. Jan. Mar. Nov. Jan. Mar. Nov. Jan. Mar. Nov. Jan. Mar. Leaf Stem Root mg/100g on dry matter
126
127
128 1),,,, p.197(1995) 2),,,, p ) D.O.Hall, k.k.rao,, Photosynthesis, ASAKURA-ARNOLD Biology 2., (1989) 4),,,, p ), ), ) E.J.Underuood(ed.),, Trace Elements in Human and Animal Nutrition. 3rd Edition,,, p.470(1975) 8), (1991) 9), (1991) 10),, 20, ) D.O.Hall, k.k.rao,, Photosynthesis, ASAKURA-ARNOLD Biology 2., p.73 (1989) 12D.Voet,J.G.Voet,,,,, 2, p (),, ,, p ),,,, 12(4),
129 8
130 170
131
132
133
δδ 1 2 δ δ δ δ μ H 2.1 C 2.5 N 3.0 O 3.5 Cl 3.0 S μ
1961. (Received January 15, 2013) 1) 1. 2. ph 2) 3) 2) 2) 2001 4 6) 7) ph ph ph 1961 1962 1. 2 1 1 δδ 1 2 δ δ δ δ μ 1 1 1 1. H 2.1 C 2.5 N 3.0 O 3.5 Cl 3.0 S 2.5 1 1. μ 1 3. 1 2. 1963 1,4- δ δ 1 3 2 δ
X線分析の進歩36 別刷
X X X-Ray Fluorescence Analysis on Environmental Standard Reference Materials with a Dry Battery X-Ray Generator Hideshi ISHII, Hiroya MIYAUCHI, Tadashi HIOKI and Jun KAWAI Copyright The Discussion Group
CH 2 CH CH 2 CH CH 2 CH CH 2 CH 2 COONa CH 2 N CH 2 COONa O Co 2+ O CO CH 2 CH N 2 CH 2 CO 9 Change in Ionic Form of IDA resin with h ph CH 2 NH + COO
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