@article{oai:u-ryukyu.repo.nii.ac.jp:02015076,
 author = {古波蔵, 健},
 issue = {2},
 journal = {沖縄農業},
 month = {Dec},
 note = {1. The experiment was conducted to determine which materials could be used effectively in eliminating froth or bubble formation in the manufacture of Sugar as in the case of penicillin, yeast and salt manufacture in Japan. 2. The following materials were Compared in this experiment. a. Solgen No.40 b. Solgen No.50 c. Solgen No.70 d. Solgen No.90 e. Soy bean Oil f. Rapeseed Oil 3.The following effects were observed in the experiment. a. All Solgen materials used were effective in eliminating froth or bubble formation. b. All Vegetable Oil used were a few effective in eliminating froth or bubble formation. c. The most effective rate of application was 150mg/1kg Sugar Conserned Solgen. d. The most effective rate of application of vegetable Oil was 10mℓ/1kg Sugar. e. All Solgen and Vegetabele Oil were effective in increasing finish temperature and shortening of time. f. Solgen No.90 was dreadfull effective in liminating froth or bubble formation. g. Solgen No.70 was effective in making hard black Sugar. h. All solgen materials and Vegetable Oils were effective in making bright black Sugar. 4. Conclusion a. Solgen 90 is most suitable one for centrifugal sugar manufacture far surpass to Vegetable Oil. b. Solgen 70 is most suitable for molasses sugar manufacture far surpassing to Vegetable Oil., 論文},
 pages = {29--33},
 title = {ソルゲンと植物油の製糖への効果差異について},
 volume = {1},
 year = {1962}
}