The relationship between electrical resistance (ER) and salt content in pork and the effects of curing ingredients, such as nitrates, nitrites, phosphates, and sugar, on the ER of pork were investigated.
In experiments with minced pork, known amounts of salt were added to weighed samples of minced pork and mixed thoroughly with a stainless-steel spatula. The ER was determined by the Kohlrausch-bridge method. From the results, the relationship between the ER of minced pork and the amount of salt added to the pork was expressed by the following formula:
N: 0-7.4%
N=94.3/(R-10)-0.519, (15°C)
where R is the ER (in ohms) of minced pork and N the content (in per cent) of added salt in minced pork.
In experiments with intact pieces of pork, small cubes (about two centimeters cube) of pork were allowed to remain in salt solutions of various concentrations until equilibrium was obtained. ER was then determined at about a dozen different points in each piece of pork and the results were averaged. This was followed by the chemical determination of the salt content of the pork. From the values obtained, the relationship between ER and salt content was expressed by the following formula:
N: 0.356-5.90%
N=51.2/(R-10)+0.206, (14°C)
where R is the ER (in ohms) of intact pork and N the amount (in per cent) of salt penetrating pork.
Of the curing ingredients used, nitrates and nitrites had almost the same effect on the ER as an equal molecular weight of salt. The ratio of saltpeter to salt is generally 1 to 10 at the highest. The molecular weight of salt-peter is about one and a half times that of salt Therefore, it may be thought that no more than 10 per cent of the salt concentration indicated is due to the presence of saltpeter when saltpeter is present in the cured meat. To ascertain the efficiency of the electrical method, samples of cured pork were tested and subsequently analyzed.

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Growth responses of chicks were studied in the following three groups of 35 chicks each: a BD group on a basal diet, a TM group on the basal diet plus TM-10 at the rate of 0.5g/kg, and a TPA group on the basal diet plus TM-10 and disodium terephthalate (TPA) at the rate of 0.5g/kg and 0.5 per cent, respectively. TM-10 contained 20.4mg/g of oxyteracycline (OTC).
The average percentage of growth was 312.8, 363.4, and 379.0 per cent in the BD, TM, and TPA groups, respectively, in the 4th week and 722.1, 806.0, and 862.5 per cent, respectively, in the 7th week.
The blood serum level of OTC was compared between the following two groups of chicks: an OTC group on the basal diet with OTC supplement and an OTC-TPA group on the basal diet with OTC and TPA (0.5 per cent) supplement.
When chicks were given TM-10 (0.5g/kg) by breakfast-type feeding, the serum OTC level became the highest in both groups after three hours. The average OTC level was two times higher and maintained longer in the blood stream in the OTC-TPA group than in the OTC group.
When TM-10 was added to the basal diet at the rate of 1.0g per kg, the average serum OTC level was higher in both groups than in the corresponding groups in the preceding experiment. The OTC level became low rapidly in the OTC group, but it remained considerably high in the blood stream of the OTC-TPA group as long as 12 hours.

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Fetal and post-natal development of the hypothalamo-neurohypophysial neurosecretory system (HNS) and adenohypophysis were observed from the neurosecretory point of view.
By the 20th day after coitus, the HNS of the fetus was formally organized, but it was not so complicated as that of the adult. The neurosecretory substance appeared in the neurons of the supraoptic and paraventricular regions on the 20th day after coitus, whereas no demonstrable neurosecretory substance was found in the nerve fibers of the hypothalamo-hypophysial tract and neurohypophysis. It began to appear in the neurohypophysis of the fetus by the 25th day after coitus and increased gradually in concentration in the neurohypophysis throughout fetal and infant life. The earliest sign of production of neurosecretory material was observed as a kind of nuclear secretion. The cytoplasmic secretory actively was found to follow the initial activity of the nucleus.
All cells of the anterior pituitary were basophilic until the 25th day after coitus. PAS-positive basophils appeared in the dorsal part and zona tuberalis of the adenohypophysis on the 28th day after coitus. Acidophils which appeared in small numbers could be identified by their staining reaction on the 30th day after coitus. They increased gradually in number and size from birth onward.
From the results mentioned above, it was postulated that the basophils and acidophils of the adenohypophysis were developed by the neurosecretory substance.

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An electrophoretic study was made on changes in the physicochemical properties of milk proteins due to bovine mastitis, using 3 Holstein cows. The main results obtained are as follows:
1. In subclinical mastitis, an increase in relative amount of γ-casein and a decrease in β-casein were noticed. On the other hand, the relative amount of immune globulins increased, but no changes were found in the remaining components of whey-proteins.
2. In the obvious acute case, a relative increase in amount of γ-casein and flattening of the β-casein peak were observed. Moreover, some abnormalities appeared in the α-casein peak. Of the changes in whey-proteins, the increase in relative amount of immune globulins and serum albumin was so marked that these components occupied around 60 per cent or more of the whey-proteins.

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Measurements of udder and teat size were made at 12 items on 87 Holstein-Friesian cows (118 lactations) to study the relationship between udder size and milk yields.
The results obtained are as follows.
1. Significant positive correlations were found between most of the measures and lactation yields (on the day measured and in a 305-day period).
2. There were highly positive relationships between 3 items and lactation yields, as indicated by the following correlation coefficients.
Lactation yields
On the day measured In a 305-day period
Length of udder surface 0.657±0.052 0.659±0.060
Width of udder surface 0.716±0.045 0.682±0.049
Width of fore udder 0.782±0.036 0.634±0.063
The coefficients of correlation between measures and measuring-day yields were higher than those between the same measures and 305-day yields.
3. An udder volume index (U. V. I.) was calculated from the length of udder attachment, the width of udder surface, and the width of fore udder in each cow. There was the highest relationship between U. V. I. and lactation yields(r=+0.823±0.030 for measuring-day yield and r=+0.733±0.049 for 305-day yield).
4. The relationships between the distances between the teats and lactation yields were +0.30-0.55 and lower than those between the measures related to the udder volume and lactation yields.
5. The average errors of milk yields estimated from the physical characters of the udder were more than 565kg. It seems difficult to estimate milk yields accurately from such measurements.

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Load-extention curves of wool were determined before and after treatment with hydrogen peroxide. The same experiments were performed on these oxidized wool fibers after treatment with repairing agents. The following results were obtained.
1) The damage of wool by peroxide became more evident in proportion to the increase in concentration of the agent or in treating period.
2) Mercuric acetate solution (pH2.7) had an excellent repairing effect on thus weakened wool fibers. By this treatment, crimps disappeared from the fibers.
3) A solution of osvan (a mixture of alkyldimethyl-benzylammonium chlorides) had little repairing effect. Crimps remained in wool fibers after treatment with this solution.

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The proteases produced by P. caseicolum were examined for general qualities. The results were as follows.
1) These proteases were divided into three groups: acid, neutral, and alkaline protease with the optimum pH at 3.0, 6.8, and 10.5, respectively.
2) The optimum temperature for acid, neutral, and alkaline protease was 30, 35-40, and 35°C, respectively. Alkaline protease was rather unstable to heat and inactivated by heating at a temperature in a range of 55 to 60°C. Neutral protease, however, was stable to heat.
3) The activity of neutral protease decreased to only 7 to 13% when the concentration of NaCl was 2.5-3.0%, which gave good a taste to semisoft white mould cheese. It seems to be unnecessary to pay any attention to the decrease in protease activity caused by the presence of NaCl in semisoft white mould cheese.
4) Such casein medium as containing 50mg% of K2HPO4 is the most suitable for the production of neutral protease by P. caseicolum.

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1) When cheese was made from milk the acidity of which had been adjusted with lactic acid immediately after addition of lactic starter, it had a good flavor and showed the same texture as that of cheese made by the conventional procedure.
The pH of that cheese during ripening became close to the optimum pH for the activity of neutral protease produced by P. caseicolum.
2) White mould cheese ripened at 25°C overripened only at its surface. This ripening condition, however, may be useful for improvement of the manufacturing procedure of the cheese.
3) The soluble-phosphorus contents of semisoft white mould cheese, which had been produced by the action of neutral protease of P. caseicolum, were measured. Green cheese contained 3.4mg of phosphorus pergram and its phosphorus content reached 7.9mg/g after ripening for one week. Therefore, it was not necessary to add any phosphates to semisoft white mould cheese during the manufacturing process.

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