To investigate a new possible usage of curdlan as a food ingredient, several gels which contain some other polysaccharides were compared their physical property each other. As increasing concentration of curdlan, than syneresis of the gel decreased.
The syneresis of gels suppressed by mixture of carrageenan or xanthangum. The rupture energies of pure curdlan gel and of carragenan gel were high. While, the rupture stress, rupture strain and rupture energy were decreased when these two saccharides were mixed with curdlan.
Observing the scanning electron micrographs, the dense network structure of curdlan gel became rough when carrageenan was added. When xanthan gum was mixed to curdlan, the elementary fibril structure of gel was found to be random. The change of physical properties of curdlan gel observed would be characterized by the change of the curdlan gel structure.

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An attempt was made to obtain informations about the effect of the kind of wheat flours including wheat starch granules on the stress relaxation phenomenon of the mixtures of albumen foam and wheat flours. The results obtained can be summarized, as follows. (1) The relaxation modulus of the mixtures is not influenced pronouncedly by the presence of wheat flours at a definite amount of mixing (14.3%), while wheat starch glanules play a role in stabilizing albumen foam. (2) The relaxation time of the mixtures reduces with increasing amount of weak-strength flour or strong-strength flour in the mixtures. In the case of the mixture with wheat starch granules, however, the relaxation time and relaxation modulus increase, while the amount of the starch granules increases in the mixture. (3) The stability of albumen foam against aging seems to be improved by mixing with wheat flours more than 20% in the mixture. This phenomenon appears more clearly in the mixtures with wheat starch granules even the mixed amount of less than 20% to be tested.

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The physical and chemical changes in sweet peppers sauteed with high (4,600 kcal/h) and low (2,300 kcal/h) calories cooking burners were determined.
The pericarp tissues of sweet pepper cut into square pieces of 3×3cm weighed 200g and ten grams of vegetable oil were added, and then sauteed on the flying pan at 200°C for 4min.
These results were as follows:
During sauteeing it was found not only more loss in their weight, attached oil contents, green color and hardness, but also more increase in penetrated oil contents were found in the case of the high calorie cooking burner than those of the low calorie cooking burner. The content of vitamine C was stable during sauteeing up to 3 min. on the both heating powers.
The appearance, weight loss, green color, penetrated oil contents, and vitamine C content of the sauteed sweet peppers in the optimum sauteeing periods (high calorie cooking burner: 1.5-2.5min., low calorie cooking burner: 2.5-3min. ) were not noticeable differences between the sweet peppers sauteed with the two types of heating powers.

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