T. Fujii – författare

This volume on the proceedings of a symposium on Resource Allocation and Division of Space represents a revised interest in the old problem of allocation and a fresh attack on the increasingly vital problem of space management. The symposium was held at the Toba International Hotel, near Nagoya, Japan in December, 1975. Although the contributions included in this volume are all broadly concerned with either resource allocation or spatial problems, the editors have selected papers essentially on the basis of scientific merits and orginality rather than on the basis of narrowly focused topics and titles. The result is that all of the papers included, ranging from growth, index number, space density function, factor mobility, concentration and accumulation between sectors and spaces, distributions, relationship between spatial structure and organizational structure to the application of Lie group to production functions, are of the highest quality. It is the intention and belief of the editors that this collection of wide ranging but highly original papers is a major contribution to the advancement of economic science. The editors feel that a symposium of this kind is worthwhile and should be held at regular intervals. The list of contributions can be divided into two parts. Part I, consisting of papers 1 through 9, deals in general with allocation. Papers 10 through 13 compose Part II, which is primarily concerned with spatial problems.

This volume on the proceedings of a symposium on Resource Allocation and Division of Space represents a revised interest in the old problem of allocation and a fresh attack on the increasingly vital problem of space management. The symposium was held at the Toba International Hotel, near Nagoya, Japan in December, 1975. Although the contributions included in this volume are all broadly concerned with either resource allocation or spatial problems, the editors have selected papers essentially on the basis of scientific merits and orginality rather than on the basis of narrowly focused topics and titles. The result is that all of the papers included, ranging from growth, index number, space density function, factor mobility, concentration and accumulation between sectors and spaces, distributions, relationship between spatial structure and organizational structure to the application of Lie group to production functions, are of the highest quality. It is the intention and belief of the editors that this collection of wide ranging but highly original papers is a major contribution to the advancement of economic science. The editors feel that a symposium of this kind is worthwhile and should be held at regular intervals. The list of contributions can be divided into two parts. Part I, consisting of papers 1 through 9, deals in general with allocation. Papers 10 through 13 compose Part II, which is primarily concerned with spatial problems.

Since 1982, when the spoilage of aseptically packed apple juice was - tributed to a new type of acidophilic spore-forming bacteria in Germany, a succession of similar complaints regarding other fruit juice concentrates and their products has been received.

Soft drinks with pHs lower than 4. 0 are subjected to minimum pasteuri- tion at 65 °C for 10 min as required by the Japanese Food Sanitation Law. Not only pathogenic bacteria but most spore-forming bacteria are unable to grow at this low pH condition, and thus reports of microbial spoilage in pasteurized acidic soft drinks are rare. Since 1982, when the spoilage of aseptically packed apple juice was - tributed to a new type of acidophilic spore-forming bacteria in Germany, a succession of similar complaints regarding other fruit juice concentrates and their products has been received. In the beginning, the bacteria were classified in the genus Bacillus, but later, in 1992, the new genus Ali- clobacillus was proposed owing to their characteristic cellular membranes containing omega-alicyclic fatty acids. A group of Alicyclobacillus strains, responsible for the tainting of fruit juices, was then described as A. a- doterrestris in 1999. They are acidophilic and grow preferably at around pH 4. 0. They are thermophilic and grow better at temperatures above 40 °C. This indicates that we might have been missing them by our or- nary methods of bacterial detection at pH 7. 0 and 35 °C. Their spores are not inactivated by the pasteurizing conditions generally applied to juice concentrates and juice-containing beverages. Above all, because the bac- ria do not produce gas, consumers do not see any sign of spoilage until they open the product and notice its unpleasant taint.

Soft drinks with pHs lower than 4. 0 are subjected to minimum pasteuri- tion at 65 °C for 10 min as required by the Japanese Food Sanitation Law. Not only pathogenic bacteria but most spore-forming bacteria are unable to grow at this low pH condition, and thus reports of microbial spoilage in pasteurized acidic soft drinks are rare. Since 1982, when the spoilage of aseptically packed apple juice was - tributed to a new type of acidophilic spore-forming bacteria in Germany, a succession of similar complaints regarding other fruit juice concentrates and their products has been received. In the beginning, the bacteria were classified in the genus Bacillus, but later, in 1992, the new genus Ali- clobacillus was proposed owing to their characteristic cellular membranes containing omega-alicyclic fatty acids. A group of Alicyclobacillus strains, responsible for the tainting of fruit juices, was then described as A. a- doterrestris in 1999. They are acidophilic and grow preferably at around pH 4. 0. They are thermophilic and grow better at temperatures above 40 °C. This indicates that we might have been missing them by our or- nary methods of bacterial detection at pH 7. 0 and 35 °C. Their spores are not inactivated by the pasteurizing conditions generally applied to juice concentrates and juice-containing beverages. Above all, because the bac- ria do not produce gas, consumers do not see any sign of spoilage until they open the product and notice its unpleasant taint.