Authors:
Y. Yamada Hokuriku University School of Pharmacy Kanagawa-machi 920-11 Kanazawa Japan

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A. Kaji Hokuriku University School of Pharmacy Kanagawa-machi 920-11 Kanazawa Japan

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M. Itoh Kanazawa University Low Level Radioactivity Laboratory Tatsunokuchi-machi 923-12 Ishikawa Japan

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N. Kiriyama Hokuriku University School of Pharmacy Kanagawa-machi 920-11 Kanazawa Japan

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K. Komura Kanazawa University Low Level Radioactivity Laboratory Tatsunokuchi-machi 923-12 Ishikawa Japan

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K. Ueno Kanazawa University Low Level Radioactivity Laboratory Tatsunokuchi-machi 923-12 Ishikawa Japan

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Abstract  

The daily variation of14C concentrations of liberated CO2 in the free fermentation process of Japanese SAKE brewing was studied. Each of the concentrations measured in the initial and final stages of the fermentation process correlated with levels of koji rice and steamed rice used for SAKE production, which had been obtained from different areas. This shows that analysis of fermenting CO2 of SAKE could be used to estimate the14C level in a local environment.

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Journal of Radionalytical and Nuclear Chemistry
Language English
Size A4
Year of
Foundation
1968
Volumes
per Year
1
Issues
per Year
12
Founder Akadémiai Kiadó
Founder's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Publisher Akadémiai Kiadó
Springer Nature Switzerland AG
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
CH-6330 Cham, Switzerland Gewerbestrasse 11.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 0236-5731 (Print)
ISSN 1588-2780 (Online)