Abstract
The choline contents were determined on the several products during manufacture of soybean curd, and following results were obtained.
1) The retention of total choline in soybean residue (kirazu), soybean milk, soybean curd and waste liquor were about 10%, 83%, 45% and 30%, respectively.
2) The ratio of lipide type choline to total choline in soybean curd was about 73%, and it seems probable that they are useful for coagulation of the curd.
3) Specific gravity and pH value of the waste liquor were measured, and solid matters, ash, reducing sugars, total nitrogen and total phosphorus were determined on the liquor above cited.
4) The total choline content in the waste liquor was found to be 10.6mg. /dl. as an average.
5) The waste liquor obtained was about 6.2-1. per Kg. of soybean.
6) Therefore it is assumed that, in our country, about 140, 000Kg. of choline in the form of chloride are being thrown away as waste liquor every year.
