By use of an appropriate adsorbent, i. e., Polyamide C-200 and Cellulose Acetate the bitter principles (limonoids) could be removed from banpeiyu juice. Polyamide C-200 removed about 62%1imonin and 69% nomilin, and Cellulose Acetate removed about 48% limonin and 85% nomilin when contacted for 30 min. with stirring at the rate of 2g (dry wt. ) of adsorbent per 100ml of juice at 40°C.
Experienced taste panelists were able to distinguish between the nontreated and adsorbenttreated juices on the basis of bitterness. The panelists indicated a perference for the Cellulose Acetate treated juice. A correlation is found between the results of the measurement and the sensory test.

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The changes of nitrite and nitrate contents in cucumber pickles, and the content of nitrite, nitrate, pH, and nitrosamines in pickles on the market were analyzed.
(1) In order to monitor the changes of nitrite and nitrate in cucumber pickles, cucumbers pickled in 5% NaCl in the enameled vessel were stored at 25°C, and the amount of nitrite and nitrate were measured through the process of pickling in the cucumbers and in the brine, In con sequence, much nitrite was found in the early pickling stage.
(2) By examining the contents in various kinds of pickles on the market, it was found that they contained much nitrite and nitrate. The contents of them decreased in turn of green vegetables, roots and fruit vegetables. More nitrite was found in fresh pickles than in sake lees in miso, soy and vinegar pickles.
It was also found that there was such a close relationship between the amount of nitrite and pH that much nitrite was detected in the pickles of pH6.8-5.0, while a little nitrite was detected in the pickles below pH5.0.
(3) Nitrosamines contained in the pickles consisted of almost NDMA, and NDEA, NDPA and NDBA were not detected. A large quantity of NDMA was detected in pickled Japanese radishes and pickled Chinese cabbages, while it was hardly detected in Nozawana-zuke radishes and pickled Chinese cabbages, while it and Takana-zuke which contained much nitrite.

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The contents of nutritionally important mineral elements in vegetables were determined. The samples used in the present paper were five vegetables such as egg-plant, rape (flower), chinese cabbage, cauliflower and broccoli. Raw and cooked vegetables were homogenized and extracted with 2% hydrochloric acid.
The contents of eight minerals such as Na, K, Ca, Mg, Cu, Mn, Fe, Zn in the extracts were determined by Atomic Absorption Spectrometry method. When the vegetables were cooked in boiling water, the contents of eight minerals remaining in the tissues decreased drastically for 2minutes and gradually thereafter.
The contents of eight minerals remained in the vegetables cooked by micro-wave irradiation were higher than those cooked in the boiling water. Minerals remaining in the lowest values in the tissue after boiling for 10 minutes were Na and K, and the remaining percent was from 14 to 19%in chinese cabbage, egg-plant and repe (flower).
The remaining amounts of the other trace elements after cooking were higher than those of the above major elements. Elements in egg-plant, rape (flower) and chinese cabbage were easily lost in the water during cooking process, on the other hand, those in cauliflower and broccli remained in the tissue. This difference among these vegetables may be due to the difference of the size, shape and area of the cutting surface of the samples used.

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Inorganic elements contained in thirteen different kinds of edible wild grasses were estimated. Samples were all collected from the field of Yashiro-cho area, Hyogo, Japan. Results of the estimation were summarized as follows.
(1) A relatively large amount of calcium was found in the scaly leaf of the Field Horsetail and the leaf of the butterbur (Petasites japonicus Mig. ). Both sodium and potassium were abundant in the scaly leaf and sporocarp parts of the Field Horsetail. Leaves of the dandelion (Teraxacum japonica Keidz) and butterbur had a high level of potassium, while the potassium in Acanthopanax sciadophylloides Franch et Say, was relatively low. A high level of magnesium was evidenced in sciadophylloides Franch et Sav, was relatively low. A high level of magnesium was evidenced in Acanthropanax sciadophylloides Franch et Sav, and the Horsetail (Equisetum arrense L. ). The large amounts of iron.
(2) With respect to the seasonal differences in the inorganic elements, bracken (Pteridium aquillium Kuhn) and mugworth during fall time had larger amounts of potassium and lesser amounts of sodium than those during spring time. The level of iron, on the other hand, remained nearly the same during two seasons.
(3) Changes in the level of inorganic elements in relation to the growth of the plant were also evidenced. In the case of bracken, a matured leaf had a high level of calcium, sodium and potassium. A similar result was found for the scorocarp of the Field Horsetail.

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In order to determine the contents of the eight inorganic elements(Na, K, Ca, Mg, Cu, Mn, Fe and Zn)in vegetable by atomic absorption and flame emission spectrometry, the standard reference material (NBS-SRM 1573 Tomato Leaves) already known as determining the contents of inorganic elements was used as a sample, and the following results were obtained through comparative experiments, varying degrees on hydrochloric acid concentration(1%,2%,5%and 10%), extracting temperature(20°C,60°Cand80°C)and heating time(30,60and120minutes).
1) Hydrochloric acid concentration was the most influential factor in determining the elemeats among the hydrochloric acid concentration, extracting temperature and heating time.
2)Tne appropriate conditions of the eight elements were as follows: Na: 2%hydrochloric acid at 60°C of extracting temperature for 30 and 60 minutes of heating time.
K: 1% hydrochloric acid at 60°C for 120 minutes and at 80°C for 120 and 60 minutes.
Ca: 1% hydrochloric acid under all conditions of extracting temperatue and heating time. Mg: 1% and 2% hydrochloric acid under all conditions of the time and ternperature.
Cu: 5% and 10% hydrochloric acid under all conditions of the time and temperature.
Mn: 1% hydrochloric acid at 20°C for 30 and 60 minuts, 2% hydrochloric acid at 20°C under all conditions of the time and at 60°C for 60 minutes.
Fe: 10% hydrochloric acid at 80°C for 120 minutes.
Zn: 1%, 2% and 5% hydrochloric acid under all conditions of the time and temperature.
3)One of the effective conditions most applicable to the simultaneous determination of the eight inorganic elements in the same material solution is as follows: 2% hydrochloric acid at 60°C of extracting temperature for 60 minutes of heating time.

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