As a series of investigation on the preparation of the clear consomme soup with egg white, this time the study on the combined effect of egg white and minced meat was undertaken.
The points for the prepatation of the more clear soup with these materials w e re found to be as follows:
1) To the turbid soup stock (30°C), which had been prepared by the boiling of chicken bones and vegetables,3% of egg white and 20% of minced meat were added and this mixture was heated with gentle stirring till 70°C, and then further heated without stirring till 94±1°C and kept at this temperature for more than 10 minutes, and by this operation, the clear consomme soup was obtained.
2) This combined effect was checked with 0-9% egg white and 0-40% minced meat, and even in the case of 1% egg white addition, this effect could be observed, but if the amount of egg white was relatively higher than this of minced meat, for example, in the case of the addition ratio of egg white and meat was 9: 5, the soup became turbid, owing to the increase of pH value of the soup.
3) Another cases, like as the turbid soup made from high fat materials, also this combined effect was found to be excellent. In this case, the part of fat in soup was separated out as oilly droplets on the surface of the soup.

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In the previous study, by the application of multivariate analysis, seven preference factors for foodsregardless of attributive factorswhich gave influence on preference for foods were extracted and these factors were confirmed to play important roles for this preference.
In this study, we have analyzed food preferences through crosstotaling attributiv e factors (such as age differences, living areas and occupations).
The results were as follows:
1. Even though the difference in food prefernces between men and women is scanty, this difference between the ages of 30 years old and 40 years old is conspicuous in both sexes. Therefore, it become possible to conclude that a turning point for food preferences lies in their 30's in both sexes.
2. As to Japanese style cooked foods, there is also the difference of preference and men prefer proteinous foods and women prefer rather cereals.
3. Though younger people prefer western-style foods, various kinds of snacks and desserts, older people (over 50's) prefer tradional Japanese foods.
4. As to the regional difference of food preferences, people in Tokai district are moderate and resemble to the average of all over Japan; those in Kanto district select various foods indiscriminately; those in the Hokkaido, Chugoku, Shikoku and Kyushu districts are conservative in their food likes and also dislikes; Those in Kinki district show extreme tendencies for both their likes and dislikes; and those in Tohoku and Hokkaido show no definite preferences.
5. When the trend of food preferences is compared with groups of same age, there are some differences for this preference between occupational groups, and the professional technical workers do the selection of foods more positively than the laborer do.
6. In conclusion, the food preferences are greatly affected by age groups and little by groups of sex, living areas or occupations.

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[in Japanese]

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The effects of pH and concentration of lactic or acetic acids on the growth of seven Enterobacteriaceae bacteriaceae strains (S. enteritidis, E. coli, C. freundii, K. aerogenes, P. vulgaris, E. cloacae and S. liquefaciens) were investigated.
The results were sum m arized as fllows;
(1) The inhibitory effect of lactic acid on the grow th of S. enteritidis, E. coli, C. freundii, K. aerogenes, P. vulgaris and E. cloacae was recognized at the final concentration of 0.05%(pH 5).
(2) The inhibitory effect of acetic acid on the growth of all the strains examined was recognized at the final concentration of 0.05% (pH 5).

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