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Kikunae Ikeda
was a Japanese chemist and Tokyo Imperial University professor of chemistry who, in 1908, uncovered the chemical basis of a taste he named umami. It is one of the five basic tastes along with sweet, bitter, sour and salty. Ikeda graduated in 1889 from Tokyo Imperial University in chemistry. In 1891, he became a professor at the Higher Normal School of Tokyo, in 1896 he became an associate professor at Tokyo Imperial University. From 1899, Prof. Ikeda studied in Germany for two years at the laboratory of Prof. Friedrich Wilhelm Ostwald at the University of Leipzig, which was then the center of physical chemistry. After a brief stay in London, he returned to Tokyo in 1901 and became a full professor in chemistry at Tokyo Imperial University. In 1907 at the Tokyo Imperial University in Japan, Ikeda was eating dinner with his family when he suddenly stopped. That day the dashi broth in his soup was more delicious than normal; after stirring a few times he realized the difference wa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Genji (era)
is a after ''Bunkyū'' and before ''Keiō.'' This period spanned only slightly more than a single year from March 1864 through April 1865. The reigning emperor was . The new era name was derived from the ''I Ching''. Change of era * March 27, 1864 (''Bunkyū 4/Genji 1, 20th day of the 2nd month'') : The new era name of Genji (meaning "original rule") was created to mark the beginning of a new 60-year cycle of the Chinese Astrology, Chinese zodiac. The old era ended and a new one commenced in ''Bunkyū'' 4. Events * July 8, 1864 (''Genji 1, fifth day of the sixth month''): The Ikedaya Jiken, also known as the Ikedaya Affair or Ikedaya Incident, developed at the Ikedaya ryokan in Kyoto. * August 12, 1864 (''Genji 1, 11th day of the 7th month''): Sakuma Shōzan is assassinated at age 53. He had traveled from Edo to Kyoto on orders of the shogunate. He was in favor of steps which would lead to an opening of the country, but his voice was stilled by death at the hands of a '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Icon Books
Richard Appignanesi (born December 20, 1940) is a Canadian writer and editor. He was the originating editor of the internationally successful illustrated '' For Beginners'' book series (since 1991 called the '' Introducing...'' series), as well as the author of several of the series' texts. He is a founding publisher and editor of Icon Books."About Icon," Icon Books website. Accessed Jan. 11, 2015. He was founding editor of the Manga Shakespeare series.Johnson-Woods, Toni, editor. ''An Anthology of Global and Cultural Perspectives'', Bloomsbury Academic (London, 2010). pp. 267-280. He is a former executive editor of the journal '' |
Guanosine Monophosphate
Guanosine monophosphate (GMP), also known as 5′-guanidylic acid or guanylic acid (conjugate base guanylate), is a nucleotide that is used as a monomer in RNA. It is an ester of phosphoric acid with the nucleoside guanosine. GMP consists of the phosphate group, the pentose sugar ribose, and the nucleobase guanine; hence it is a ribonucleoside monophosphate. Guanosine monophosphate is commercially produced by microbial fermentation. As an acyl substituent, it takes the form of the prefix guanylyl-. ''De novo'' synthesis GMP synthesis starts with D-ribose 5′-phosphate, a product of the pentose phosphate pathway. The synthesis proceeds by the gradual formation of the purine ring on carbon-1 of ribose, with CO2, glutamine, glycine, aspartate and one-carbon derivatives of tetrahydrofolate donating various elements towards the building of the ring As inhibitor of guanosine monophosphate synthesis in experimental models, the glutamine analogue DON can be used.''Ahluwalia GS et alMet ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glutamate Flavoring
Glutamate flavoring is the generic name for flavor-enhancing compounds based on glutamic acid and its salts (glutamates). These compounds provide an umami (savory) taste to food. Glutamic acid and glutamates are natural constituents of many fermented or aged foods, including soy sauce, fermented bean paste, and cheese. They can also be found in hydrolyzed proteins such as yeast extract. The sodium salt of glutamic acid, monosodium glutamate (MSG), is manufactured on a large scale and widely used in the food industry. Glutamic acid versus glutamates When glutamic acid or any of its salts are dissolved in water, they form a solution of separate negative ions, called glutamates, and positive ions like or . The result is actually a chemical equilibrium among several ionized forms, including zwitterions, that depends on the pH (acidity) of the solution. Within the common pH range of foods, the prevailing ion can be described as −OOC-C()-()2-COO−, which has an electric c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Disodium Inosinate
Disodium inosinate (E631) is the disodium salt of inosinic acid with the chemical formula C10H11N4Na2O8P. It is used as a food additive and often found in instant noodles, potato chips, and a variety of other snacks. Although it can be obtained from bacterial fermentation of sugars, it is often commercially prepared from animal products. Use as a food additive Disodium inosinate is used as a flavor enhancer, in synergy with monosodium glutamate (MSG) to provide the umami taste. It is often added to foods in conjunction with disodium guanylate; the combination is known as disodium 5′-ribonucleotides. As a relatively expensive product, disodium inosinate is usually not used independently of glutamic acid; if disodium inosinate is present in a list of ingredients, but MSG does not appear to be, it is possible that glutamic acid is provided as part of another ingredient or is naturally occurring in another ingredient like tomatoes, Parmesan cheese, or yeast extract. Origin Di ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Disodium Glutamate
Disodium glutamate, abbreviated DSG, (Na2C5H7NO4) is a sodium salt of glutamic acid. It is used as a flavoring agent to impart umami flavor. Formation Disodium glutamate can be produced by neutralizing glutamic acid with two molar equivalents of sodium hydroxide (NaOH). See also * Monosodium glutamate Monosodium glutamate (MSG), also known as sodium glutamate, is the sodium salt of glutamic acid. MSG is found naturally in some foods including tomatoes and cheese in this glutamic acid form. MSG is used in cooking as a flavor enhancer wi ... References Glutamates Organic sodium salts Umami enhancers {{Organic-compound-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Adenosine Monophosphate
Adenosine monophosphate (AMP), also known as 5'-adenylic acid, is a nucleotide. AMP consists of a phosphate group, the sugar ribose, and the nucleobase adenine; it is an ester of phosphoric acid and the nucleoside adenosine. As a substituent it takes the form of the prefix adenylyl-. AMP plays an important role in many cellular metabolic processes, being interconverted to Adenosine diphosphate, ADP and/or Adenosine triphosphate, ATP. AMP is also a component in the synthesis of RNA. AMP is present in all known forms of life. Production and degradation AMP does not have the high energy phosphoanhydride bond associated with ADP and ATP. AMP can be produced from Adenosine diphosphate, ADP: : 2 ADP → ATP + AMP Or AMP may be produced by the hydrolysis of one high energy phosphate bond of ADP: : ADP + H2O → AMP + phosphate, Pi AMP can also be formed by hydrolysis of Adenosine triphosphate, ATP into AMP and pyrophosphate: : ATP + H2O → AMP + pyrophosphate, PPi When RNA i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ten Japanese Great Inventors
The system of industrial rights in Japan celebrated 100 years of its existence in 1985. In celebration of the one-hundredth anniversary of the Japanese system of industrial property rights, the Japan Patent Office selected ten great inventors whose contributions were particularly memorable and of historical significance in the industrial development of Japan. Reliefs of these inventors were created and presented in the lobby of the Japan Patent Office to commemorate their achievements and introduce them to Japanese people. The inventors The ten inventors are:{{cite web, url=http://www.ajinomoto.com/features/aji-no-moto/en/column/inventors.html, title=Ten great inventors in Japan, publisher=Ajinomoto Group * Sakichi Toyoda Patent Number 1195, Wooden Weaving Machine Driven by Human Power *Kōkichi Mikimoto Patent Number 2670, Cultured pearl * Jōkichi Takamine Patent Number 4785, Adrenaline *Kikunae Ikeda Patent Number 14805, Sodium Glutamate * Umetaro Suzuki Patent Number 2078 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japan Patent Office
The is a Japanese governmental agency in charge of industrial property right affairs, under the Ministry of Economy, Trade and Industry. The Japan Patent Office is located in Kasumigaseki, Chiyoda, Tokyo and is one of the world's largest patent offices. The Japan Patent Office's mission is to promote the growth of the Japanese economy and industry by administering the laws relating to patents, utility models, designs, and trademarks. Copyright affairs are administered by the Agency for Cultural Affairs. The current Commissioner of the JPO is Koichi Hamano. Organization The Japan Patent Office is headed by a commissioner and consists of seven departments: * General Affairs Department * Trademark, Design, and Administrative Affairs Department, in charge of examining trademark right applications, design right applications and formalities check of all applications including patent applications * First Patent Examination Department, examining patent applications related to ap ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Protein
Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residues. Proteins perform a vast array of functions within organisms, including catalysing metabolic reactions, DNA replication, responding to stimuli, providing structure to cells and organisms, and transporting molecules from one location to another. Proteins differ from one another primarily in their sequence of amino acids, which is dictated by the nucleotide sequence of their genes, and which usually results in protein folding into a specific 3D structure that determines its activity. A linear chain of amino acid residues is called a polypeptide. A protein contains at least one long polypeptide. Short polypeptides, containing less than 20–30 residues, are rarely considered to be proteins and are commonly called peptides. The individual amino acid residues are bonded together by peptide bonds and adjacent amino acid residues. The sequence of amino acid residue ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tomato
The tomato is the edible berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to the Spanish word , from which the English word ''tomato'' derived. Its domestication and use as a cultivated food may have originated with the indigenous peoples of Mexico. The Aztecs used tomatoes in their cooking at the time of the Spanish conquest of the Aztec Empire, and after the Spanish encountered the tomato for the first time after their contact with the Aztecs, they brought the plant to Europe, in a widespread transfer of plants known as the Columbian exchange. From there, the tomato was introduced to other parts of the European-colonized world during the 16th century. Tomatoes are a significant source of umami flavor. They are consumed in diverse ways: raw or cooked, and in many dishes, sauces, salads, and drinks. While tomatoes are fruits ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Seaweed
Seaweed, or macroalgae, refers to thousands of species of macroscopic, multicellular, marine algae. The term includes some types of '' Rhodophyta'' (red), ''Phaeophyta'' (brown) and ''Chlorophyta'' (green) macroalgae. Seaweed species such as kelps provide essential nursery habitat for fisheries and other marine species and thus protect food sources; other species, such as planktonic algae, play a vital role in capturing carbon, producing at least 50% of Earth's oxygen. Natural seaweed ecosystems are sometimes under threat from human activity. For example, mechanical dredging of kelp destroys the resource and dependent fisheries. Other forces also threaten some seaweed ecosystems; a wasting disease in predators of purple urchins has led to a urchin population surge which destroyed large kelp forest regions off the coast of California. Humans have a long history of cultivating seaweeds for their uses. In recent years, seaweed farming has become a global agricultural practic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
