Ethylene oxide reacted for the first time with amino group of amino acid in alkali side under mild conditions, when magnesium ion was added. In the conditions N-hydroxyethyl-alanine was isolated from the reaction mixture consisting of alanine and ethylene oxide.
One mol of trypsin combined with 10 mols of ethylene oxide at 5°C, pH 8.0 in 12 days, but the change in the activity through combination was not plain.

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One mol. of lysozyme combined with 12 mots. of ethylene oxide at 4-5°C, pH 8.7, when magnesium ion existed.
Lysozyme, after having reacted wi h ethylene oxide so thoroughly that amino groups were no more detectable, still did not alter in the lytic activity and UV-absorption. Only in the ionophoresis a different result appeared. This N-hydroxyethyl derivative of lysozyme behaved also almost equally with the native lysozyme in the oxidation by periodate.

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An active factor for the production of phenolsulphatase by some strains of Aerdbacter aerogenes was separated as pure crystals from a commercial peptone preparation by ion exchange chromatographic techniques. Properties of this substance were studied, and it was found to be identical with tyramine. Even when pure tyramine in a concentration of 1×10^-5M was added to the culture medium, its effect on the level of enzymatic activity could be observed. In addition to tyramine, hordenine was also found effective but this, only in the case of A. aerogenes strain 9621. This specific activity of tyramine appears to be an induction of enzyme production.

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The carbohdrates in the root of horse radish, Cochlearis Armoracia L., were divided into fifteen fractions (see Figure 1).
Free sugars and the component sugars in each fraction have been mainly investigated by paper chromatography and the results obtained were as follows (see also Table II).
Fructose and glucose were detected as free monosaccharides; and, sucrose and two un-known oligosaccharides consisting of fructose only, as free oligosaccharides.
Galactose, arabinose and glucose were detected as the component of the hot 50% methanol-soluble polysaccharides.
There were detected glucose, galacturonic acid, arabinose and galactose as the components of the cold water-soluble polysaccharides, galactose and arabinose as the hot water-soluble polysaccharides, respectively.
Large amounts of starch (horse radish starch) and a small amount of pectin (hydrato- and proto-pectin) existed in the root of horse radish.
Xylose, glucose and arabinose were detected as the component sugars of hemicellulose.
Xylose and glucose as the component sugars of both β-and γ-cellulose fractions were found respectively.
α-cellulose and a small amount of lignin were also detected.

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The polarographic behaviors and the determination of cycasin, glucosyloxyazoxymethane, are described here. In the whole pH range, cycasin shows a reduction wave, which is con-sidered to be due to the reduction of its aliphatic azoxy group. The polarograms from pH 4 to 7 run in two steps, and two electrode reaction mechanisms may be infered. The follow-ing facts are observed on the limiting current at pH 1 or 7: It is controlled by the diffusion process, and its temperature coefficient has a value resembling that of the usual diffusion current. The wave height shows a linear proportionality to the concentration of cycasin. The contents of cycasin in cycad seeds, determined polarographically, are presented, and compared with the results obtained by the paper chromatographic method.

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(1) In obtaining essential oil from fresh tea leaves by steam distillation, chopped-leaves yield a considerably larger amount than whole-leaves, and in concern of the percentage of βγ-hexenol in essential oil, thi former is much larger than the latter.
(2) There are many differences in colo and flavor of their residues. That is, in thi case of chopped-leaves the color is red-brown and the flavor is just like that of black tea while, in the case of whole leaves the color is yellowish-green and the flavor closet resembles that of green tea.
(3) The essential oils are obtained again from residues previously chopped-leaves anc whole-leaves (chopped after the first steaming) by ordinary steam distillation in a 5 l flask The amount of these essential oils is small and almost equal in quantity.
The essential oil from chopped-leaves re-sembles black tea in its flavor and shape of curve in ultraviolet absorption, while in the case of whole-leaves, the flavor and the shapf of the curve of ultraviolet absorption resem. bles green tea.
(4) A considerable amount of hydrogen sulfide and carbon dioxide flee from fresh tea leaves by steam distillation.

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In the previous paper it was reported that a mold enzyme preparation from Aspergillus ustus strain f., which was found to oxidize D-glutamic acid specifically, was always accom-panied by the oxidation of D-aspartic acid. The present studyy has been carried out to in-vestigate whether or not D-glutamic and D-aspartic acids are oxidized by the same enzyme.
A highly purified enzyme preparation which still shows both activities has been obtained. Several evidences which support the assumption that the both reactions might be catalyzed by a single enzyme, which may be called D-monoamino-dicarboxylic acid oxidase, are also presented.

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cis-Caronic acid (Ia) was prepared by the condensation of methyl α, β-dibromoisovalerate (II) with diethyl malonate followed by hydrolysis and decarboxylation. Ethyl acetacetate or ethyl cyanoacetate was also available in place of malonic ester. Besides cis-caronic acid, isopropylidenesuccinic acid (VIII) and isopropenylsuccinic acid (VII) were found in the reac-tion mixture, however, no trans-caronic acid was obtained. This is the first report which submit the preparation of the cis-caronic acid with the exclusion of the trans-isomer.

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β-Keto esters were smoothly reduced with calcium borohydride into their corresponding hydroxy acids which were identified as α, β-unsaturated acids by dehydration. Tiglic acid, one of these products, was prepared by the other simple process from methyl ethyl ketone in a good yield.

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The endogenous metabolism in, the course of glucose fermentation by living yeast cells was studied by means of isotope techniques. The addition of glucose to yeast cells resulted a net acceleration of endogenous CO₂ output, and before the cells start the fermentation of added substrate a decomposition of a certain cellular fraction was observed in the presence of 2, 4-dinitrophenol. The energetical interpretation of this effect was possible to some extent, but some experimental results do not permit the unitary conclusion.
The source of this endogenous CO₂ liberated at the preliminary stage of fermentation was found to be derived from the cold trichloracetic acid-soluble fraction of the cell.

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Using preparations of dextrinogenic and saccharogenic amylase fractions of Black-koji amylase system, the conversion of starchess and glycogen was investigated.
1) The mode of conversion of amylous materials by dextrinogenic amylase fraction seems to be the same with that of malt α-amylase.
2) Saccharogenic amylase fraction hydro-lyzes the glutinous rice starch and glycogen completely to glucose in spite of the existence of 1, 6-linkage leaving no other sugar detectable by paper chromatography.
3) The adsorption treatment of this sac-charogenic amylase fraction with corn starch makes the hydrolysis of the β-LD from glycogen more difficult than that from potato starch just in opposition to the case with thee initial amylase fraction. It may, therefore, be considered here that some “debranching factor” exists in this amylase fraction.
4) Saccharogenic amylase fraction hydro lyzes potato starch to an extent of 90% leaving a sort of dextrin colored purple by iodine. Hence, it is suggested that potato starch has an anomalous linkage to the enzyme.

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