Mitsue Suzuki

Preparation of Polymeric Ultraviolet Absorbers and Their Effects on the Photodegradation of Polyethylene

Abstract Polymeric ultraviolet absorbers were prepared from 2-hydroxy-4-acryloyloxybenzophenone and 2-hydroxy-4-methacryloyloxybenzophenone and their inhibitive effect for photodegradation of polyethylene were examined by measuring mechanical strength, melt index, carbonyl group, and color difference. The polymeric ultraviolet absorbers were superior to the same type of ultraviolet absorber with low molecular weight in many properties, but inferior to Tinuvin, a commercial reagent, which has a different molecular structure. Therefore, within the ultraviolet absorbers examined, molecular structure seems to be a more important factor than molecular weight.

ON THE FOOD POISONING CAUSED BY STAPHYLOCOCCUS AUREUS TO WIDE RANGE

The authors carried out the epidemiological and bacteriological observation on the food poisoning occurred in the areas covering Gunma, Saitama, Tochigi and Nagano Prefectures, The poisoning was caused by a Japanese food “DAIFUKU MOCHI” in September, 1968.Epidemiological observations have revealed that the incubation period ranged from 3 to 5 hours, and the disease was characterized by diarrhea, stomachache and vomiting.From the causative food, it was detected that Staphylococcus aureus of ca. 108 per gram were contained in Part of MOCHI. Staphylococcus aureus was also isolated from the stools of 78 per cent of the patients, from throat swabs of 80 per cent of the persons who prepared the food, and from the belt conveyer for preparation of the food. They were identified as phage type 7 and penicillin resistant strains of Staphylococcus aureus by phage typing and drug-resistance examinations.These facts indicate that the contamination with Staphylococcus aureue was occurred in the course of the manufacturing process of “DAIFUKU MOCHI”,

On the Food Poisoning Caused by Staphylococcus aureus with Phage-type of 85/80

The authors performed the bacteriological and epidemiological observations on the food poisoning incidence in June, 1965, which was caused by a food “sushi”.Epidemiological observations have revealed that the number of patients with principal symptoms of gastroenteritis without fever were 66 with 61.1 per cent of morbidity. The mean time of incubation period was 3-4h.The strain of Staphylococcus aureus was isolated from the food caused the poisoning, and also from stools and vomits of patients. They were identified by fermentative and biochemical reactions as Staphylococcus aureus, of phage type 85/80