The authors have been studying the addition of ozone to terpenes and the oxidation products of terpenes with ozone. In this report, β-isopropenyl-δ-acetyl-n-valeric acid and aldehyde were obtained by the oxidative decomposition of limonene monozonide with chromic oxide. A small quantity of hexahydro-p-acetyltoluene was also obtained by hydrogenation of the neutral part. It was first presumed that the main component of limonene monozonide was limonene-1, 2-monozonide, but a small quantity of limonene-8, 9-monozonide was also produced when limonene was ozonized in glacial acetic acid.

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In order to prove the structure of cyclic keto-acid obtained from limonene diozonide on oxidation with chromic oxide, esterification, hydrogenation and oxidation of the acid with ozone are described herein.

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Oxidation of hydrogenated limonene with ozone gave perfumery hexahydro-p-acetyltoluene wich was in agreement with the synthetic specimen. It was concluded that p-menthene-1 was accompanied by a small quantity of 1-methyl-4-isopropenyl-cyclohexane as an intermediate in the hydrogenation of limonene. Additions of hydrogen, hydrochloric acid, oxygen and ozone to limonene are also discussed herein.

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The protease production of Ps. myxogenes sp. under various cultural conditions is studied.
Ca is indispensable for protease production and Mg is important for growth.
Aeration is necessiated for promotion of protease production. And the production by shaking culture is remarkably accerelated along with the increasing concentration of glucose in the medium containing other components of optimal concentration, that is, 1 ?u? per milliliter protease is produced with 1.0%, 15 ?u? with 2.0%, 75 ?u? with 4.0%, 210 ?u? with 7.0% and 240 ?u? with 10% glucose media. Maximum activity by shaking culture is found to be about 30 times to that by surface culture.
It is observed that enzyme production is not always attributable to growth, but depends on the productivity of the cell on various conditions.

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A Procedure for the investigation of mold strains producing acid-stable proteinase is described. One hundred and eighty-nine strains of Black Aspergillus were tested. In the over-all pH range, the greatest activity was observed at pH 2.5. Individual mold strains varied in its ability to attack various substrates. Purification and crystallization procedures of the proteolytic enzyme from Aspergillus Saitoi, R-1149, are described.

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The crystalline proteinase obtained from Aspergillus Saitoi, hydrolyses several proteins optimally in the range of pH 2.5-3.0 and splits more peptide linkages than in the case of pepsin.
Thermal denaturation of the enzyme is shown according to the following equation; (P)=55.7e^{-0.064 8t}+44.3 e^{-0.210 4t} and the thermal inactivation of this enzyme is not stabilized by several cations.
As a result of studying inhibitors this enzyme is not a “metal protein” and in this enzyme the presence of active groups similar to that of pepsin is suggested.

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The crystalline proteinase from Aspergillus Saitoi hydrolysed both α-benzoyl-L-argininea-mide and carbobenzoxy-L-glutamyl-L-tyrosine optimally at pH 4.5, and the action on these substrates was studied.
It was recognized that this enzyme is unique among the well-known proteinases. In the wheat bran extract of Aspergillus sojae, the presence of proteinase analogous to Aspergillus Saitoi is presumed.

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In a previous paper¹⁾, the synthesis of β, -γ-hexenol from the Grignard reagent of pentenylbromide and formaldehyde has been reported.
However, it was not established with certainty that the synthetic compound thus obtained was truly β, -γ-hexenol itself. Recently, Harper and Smith traced the procedure outlined in that paper and concluded that the synthetic products were not β, -γ-hexenol and as they mainly contained 2-ethylbut-3-en-l-ol and in addition unsaturated hydrocarbons.
Here again, the earlier procedure was repeated on a larger scale.
From this, it was recognized that β, -γ-hexenol is not to be gained, but 2-ethylbut-3-en-l-ol and unsaturated hydrocarbons are obtained in accordance with the experiment of Harper and Smith²⁾.

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It was found that primary aliphatic amine reacts with reducing sugars to produce much more brown coloured products than amino acids at the same pH. At 100°C, strong browning interactions were observed in the following cases: first, in an acidic aqueous solution (pH 2-5), between aldoses and aromatic amines; second, in slightly acidic or almost neutral solution (pH 3-8), between aldoses and aliphatic amines or amino acids; third, in an alkaline solution (pH above 8), between aldoses or ketoses and aliphatic amines or amino acids. Not any oxygen is required for these browning reactions. In addition, it is confirmed that the promoting effect of phosphate is remarkable, especially in the range of pH 5-9.

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Aldoses react to form 40-45% N-glycosides with p-aminobenzoic acid (PABA) and produce brown substances below pH 6, at 100°C for sixty minutes. But ketoses are inactive under this condition, and N-D-xylosyl-PABA produces the brown substance rapidly than the mixture of D-xylose and PABA. In 0.1 N acidified methanol solution and acetone suspension at room temperature (27°C), N-aldosides of both aromatic and aliphatic amine causes browning to occur faster than the mixture of sugars and amines. Therefore, it was concluded that browning involved in acid-catalytic condition has N-glycosides, as a precursor. While, on the contrary, N-p-tolyl-D-isoglucosamine does not make browning at room temperature, even in the acidic condition. N-lactosyl-PABA was synthesized and it was observed that this compound also makes browning under conditions described above.

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Some metabolic changes occuring in sweet potatoes stored at 0°C and 20°C were studied. Sweet potato when stored at 0°C, seems to have a critical point at which a peak of the respiration curve can be observed and the effect of DNP^* on oxygen uptake also starts to decline, the pH values begin to rise and the amount of Pi shows a down-hill decrease accompanied by concomitant increase in that of Po. The results obtained here were accounted for as possible blocks in the respiratory system due to the deterioration of cytoplasm caused by the low temperature treatments. Cold damage of the cell membrane was qualitatively suspected from the readiness of penetration of Rhizopus nigricans into the cell. These noticeable changes of cellular metabolism were not observed in both the control of sweet potato stored at 20°C, and in potato tubers kept at 0°C and 20°C.

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