Studies on the effects of prenatal irradiation in respect of fetal viability, deformity and postnatal growth have been carried out by many investigators but there have been only a few reports regarding the fertility of their descendant. Furthermore, there was no report as to the pile irradiation on the mouse. The present study was designed to investigate the effect of prenatal JRR-1 irradiation on postnatal fertility and reproductive function of their descendant.
The results obtained were summarized as follows:
1. Effects of prenatal irradiation on postnatal fertility
The rate of parturition per mating after puberty was 80.0, 90.9 and 85.0 percent for the preimplantation period irradiation (Pre.), major organogenesis period irradiation (M. Org.) and fetal period irradiation (Fet.) respectively. Therefore, it was considered that the function of fetal irradiated gonad was normal. Median age in days at primipara was 94.5, 75.5 and 107.0 days for the Pre., M. Org. and Fet. respectively, and it was found that the Pre. and Fet. were late in puberty and it was considered that a reason of late puberty in the Pre. was retardation of ovarian follicle growth by damage of some primordial germ cell.
2. Effects of prenatal irradiation on fertility of their decendant
After birth the prenatal irradiated fetus was followed by full-sib mating at puberty. The average litter size and sex ratio of offspring from the irradiated groups and control did not show large variation. The percentages of stillbirth in the Pre. and M. Org. were not different from the control but in the Fet. F3 and F4 generation showed high percentage (11.1%, 7.5%) as compared with the other generations and irradiated strains. Accordingly, it was thought that the JRR-1 irradiation had induced a recessive semi lethal gene. The rate of raising of the irradiated strains was significantly lower than that of the control, therefore, it was considered that a recessive semi lethal gene (different from gene which induced stillbirth at the Fet.) was induced at prenatal irradiation. In the descendant of Pre. F4 generation was maintained, and in the M. Org. and Fet. F3 and F5 generations were kept up respectively. These phenomena above mentioned were seemed to have been due to the accumulation of harmful recessive genes in later generation of the descendant of JRR-1 irradiated mouse.

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A two step method for estimation of dry matter digestibility (DMD) of roughage was described. In the case of 5% Na2SO3 pretreatment, it is necessary to control the cellulase concentration and/or hydrolysis time in relation to lignin+silica contents of dry matter, i e., lingin+silica contents should be divided as follows; beyond 14%, about 10%, between 6 to 9%, below 5% and be applied to the reaction condition of 5 to 6-hour hydrolysis at 0.05% cellulase, 4-hour at 0.2%, 6-hour at 0.2%, 8-hour at 0.2% respectively. By the application of these experimental condition, we obtained Two Step DMD which agreed very well with in vivo ones with high reproducibility. In the case of hot water pretreatment, there was most high correlation, r=0.934 (p<0.01) between in vivo and Two Step DMD by 8-hour hydrolysis at 0.2% cellulase.

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1. For the purpose of the examination of the roles of mould and lactic starter in Camembert cheese ripening, three kinds of experimental cheese, i. e., C-cheese (as a control), L-cheese (no mould inoculation) and M-cheese (no lactic starter inoculation), were produced and their microflora and proteolytic activity were determined.
2. Throughout the ripening period, Streptococcus lactis and Str. cremoris in lactic starter were predominant in both C-and L-cheese. In M-cheese, wild strains of Str. lactis, Str. thermophilus and Str. bovis which were considered as originating in raw milk were predominant.
3. The highest activity of mould excluding cheese extract was observed in C-cheese and then in L-cheese and M-cheese. The extract of C-cheese showed remarkable increase of proteolytic activity after about the 20th day of ripening.
4. Cheese extracts (contained mould mat) of C-and M-cheese hed already high proteolytic activity in the early stage of ripening, and difference of activity between C-and M-cheese was not observed.
5. The extracts of cheese in which starter streptococci were predominant showed high proteolytic activity, so it is considered that their lactic acid bacteria play important roles in the formation of low molecular nitrogen compounds.

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Sex ratio of offspring in swine were studied with data obtained from the Tokyo Metropolitan Livestock Experiment Station (Tk), the Saitama-ken Experiment Station of Animal Industry (St), and the Miyazaki Agricultural Experiment Station (Mz). The results were compared with those reported in the previous paper (1 and 2). The animals used in the present study numbered 5, 150 at Tk, 1, 634 at St, and 2, 916 at Mz. They consisted of swine of the Large White (W), Yorkshire (Y), Landrace (L), and Berkshire (B) breed and their hybrids (Hyb). No B pigs were present and a small number of animals of unknown breed(probably Y breed, judging from their names) were contained in the records from Tk. Almost all the records were those of natural mating at Tk. All the records were those of artificial insemination at St and Mz. Analysis on sex ratio was performed by the same methods as described in a previous paper ('69)4). The classes which showed a shift of sex ratio to either sex were cited mainly in tables. The results obtained are summarized as follows.
1) Total (Table 1): When determined in all the groups of the breed as a whole, the sex ratio was high at Tk, but showed no shift at St or Mz. There were no significant differences in sex ratio among the seven experiment stations (Ta, '69; NI, Ks, and To, '71; Tk, St, and Mz). When examined in each group of breed, the sex ratio was high only in Y (at Tk) and Hyb (at Tk and Mz). There were, however, significant differences between Mz and Ta, as a group, and To in L, between St and Ta in H, and between Tk and St in Hyb.
2) Individual boar or sow (Table 2): In some cases, the sex ratio of offspring originated from an individual boar or sow showed a shift to either sex. These individuals, however, were fewer than those at Ta in the same manner as mentioned in a previous report ('71)5), with regard both to all the groups as a whole, and to each group of breed.
3) Litter series and litter size (Table 3): The sex ratio was significantly high in some classes and in one group of classes of litter series in all the groups of breed at Tk. No such shift of sex ratio, however, was observed at St or Mz. A shift of sex ratio was seen in each group of breed at Tk and Mz.
The sex ratio in some classes and that in one group of classes of litter size were significantly high with regard to all the groups of breed at three stations in the present study. A shift of sex ratio to either sex was seen in each group of breed, as well as in each class of litter series.
4) Season (Table 4): The primary and secondary sex ratio varied from one station to another in all the groups of breed as a whole. These results are the same as mentioned in a previous report ('71)5). There were no significant differences among the seasons at any station examined in the present study. When those sex ratios were studied in each group of breed, there were significant differences in them among the seasons in some breeds at Tk and Mz.
5) Age of boar or sow (Table 5): It was only at Tk that the sex ratio in all the groups of breed as a whole showed a shift to male in some age groups. In each group of breed, however, there were some age groups showing a shift of sex ratio to either sex, both in boar and sow, at all the stations, except the sows at Mz.
6) Age difference between boar and sow (Table 6): There were some age differences in a shift of sex ratio to the same sex as that of the older parent both in all the groups of breed as a whole and in each group of breed at Tk. Such facts as these, however, were not observed at either of the remaining two stations in the present study.
7) Annual sex ratio (Table 7): A shift of sex ratio was seen both in all the groups of breed as a whole and in each group of breed at Tk in some calendar years. It was observed only in each group of breed at Mz in some of these years. A shift of sex ratio to female was noticed in W at Mz in only one year.

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Saccharomyces fragilis, the use of which for the manufacture of yeast ripened semi-soft cheese has been described in previous report, was investigated for its proteolytic activity.
S. fragilis was inoculated in sterilized skimmilk and incubated for 48 hrs. at 25°C with shaking. Then it was centrifuged and yeast cells and supernatant were collected.
The proteolytic activity against Hammarsten casein was not observed in supernatant.
The yeast cells were autolyzed with chloroform, centrifuged for 30min. at 3, 000 rpm and dialysed against 0.01M phosphate buffer (pH7.0) for 24 hrs. to prepare the cell autolysate.
Cell autolysate hydrolyzed casein substrate with three activity peaks at pH3.0, 5.5 and 8.0, the maximum activity being found at pH5.5.
The activity at pH5.5 and 8.0 was increased with the rise of temperature from 15°C to 40-45°C, while that at pH3.0 was increased upto 30°C and then decreased.
The activity was comparatively thermostable at pH between 5.5 to 7.0.
After being kept at 15°C(the temperature for cheese ripening) for 16 hrs. at pH5.5, cell autolysate retained more than 65% of the activity at pH5.5.
At the concentration lower than 5%, NaCl did not inhibit the proteolytic activity at pH5.5.
These results indicate that there exist several proteolytic enzymes in S. fragilis cell autolysate. These enzymes might be responsible for the higher rate of protein break down observed in yeast ripened semi-soft cheese.

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Cerebroside was purely isolated from egg yolk lipid mainly by silicic acid column chromatography, hydrolysed with acid and alkali, and examined for composition of the fatty acid, the long chain base and the sugar constituents largely by gas-liquid chromatography.
Fifteen were detected as the component fatty acids, which consisted of normal hydroxy fatty acids and normal non-hydroxy fatty acids, the latter being dominating. The main hydroxy acids were hydroxylignoceric (22.0%), hydroxybehenic (19.3%) and hydroxytricosanoic acid (12.2%), whereas the chief non-hydroxy acids were lignoceric (15.7%), palmitic (9.6%), behenic (7.2%) and so forth. As the component long chain bases were recognized sphingosine (84.5%) and dihydrosphingosine (9.2%), the former being in a majority. As the component sugar, glucose and galactose were found in the ratio of about 1:1. In agreement with the sugar composition, it was noticed that the egg yolk cerebroside was made of almos

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A hundred day-old single comb White Leghorn male chicks were selected from the flock based on body weight, and grouped into 3 lots, 2 lots of 45 birds each and 1 lot of 10 birds. Soon after grouping, birds of 10 birds lot were killed to provide data on initial body composition. Two lots of 45 birds were placed in electrically heated battary brooders and given lysine deficient and lysine adequate diets respectively for 30 days. Experimental diets were fed ad libitum in the first experiment and pair-fed in the second experiment. The results thus obtained are summarized as follows:
1. Both in ad libitum and in pair feeding, body weight gain and feed efficiency were always lower in the chicks fed the lysine deficient diet than in the chicks fed the lysine adequate diet.
2. The lysine deficient chicks retained a smaller amount of protein than the control chicks, whereas fat deposition was not so different in both chicks.
3. Metabolic rate of feed energy was not affected by dietary lysine deficiency both in ad libitum and in pair feeding, whereas energy retention was decreased by lysine deficiency.
4. When the chicks were pair-fed, total heat expenditure per unit body weight was increased by lysine deficiency, but basal heat production showed almost the same level both in the lysine deficient and in the lysine adequate chicks. As a result, lysine deficiency increased the heat increment.
5. Increased plasma uric acid concentration and urinary uric acid excretion in the lysine deficient chicks indicated the increased exogenous nitrogen metabolism. Such increased nitrogen metabolism was considered to raise the heat increment in the lysine deficient chicks.

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The triglyceride compositions (molecular weight distributions) of lipid of 526 composite cows' milk samples shown in the previous report were analyzed by gas-liquid chromatography.
The patterns of chromatogram constituted a characteristic feature having two groups of peaks, in which one had the maximum peak C38 and the other had the maximum peak C50 or C52, as appeared in literatures.
The regional or seasonal variations of C38 and C50 were limited in a small range, and their means were both approximately 12%. But the variations of the peaks under C36 and over C52 were fairly extensive, and consequently it was considered that the ratio C52/C36 was an adequate index representing the variations of the triglyceride compositions.
The 22 sampling areas were arranged into six regional groups according to the means throughout a year of C36 and of C52. The regional groups agreed with those arranged by iodine and saponification values in the previous report.
The seasonal variations of the ratio C52/C36 which were high in summer and low in winter were similar to those of iodine value, and the ranges of variation were wide in Hokkaido, but became narrower in accordance with the observations made in the southern regions. The ratios in the suburban regions of large cities and the special stock-farm in Tokyo were always high, and furthermore the C52 and C54 contents of the latter were extraordinarily high.
It was considered that the causes of high content of C52 and C54 were the feeding of pasture in summer or the feeding of by-product feeds such as oilseed meals and brewer's grain or concentrated feeds in special stock-farms.

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The volatile compounds were isolated from beef lean meat with about 10% by weight of beef fat which was heated under the shallow frying condition. The nonacidic compound separated from them was further fractionated into five fractions by silicic acid column chromatography. The odor of total nonacidic compound significantly resembled the original shallow fried flavor. Aldehydes, ketones, hydrocarbons, alcohols, lactones, esters, pyrazine compounds, aromatic compounds and sulfur compound in the fractionated constituents were identified with gas chromatography and gas chromatography-mass spectrometry. The flavor components derived from lean meat and fat might be related to the meaty, caramel-like and roasted odors, and to the tallowish, sweetish and greenish odors, respectively.

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