The effect of the high-fat diet on the work metabolism has been studied in twice on normal young man aged 25 years. Method: The experimental diets are as shown in table 1. At first high-carbohydrate diet war provided for three days, and next high-fat diet for five days, and at last high-carbohydrate diet for two days, similarly in the first and second experiment. The contents of fat in high-fat diets were about 30 percent calories (100 grams of butter) in the first experiment and 50 percent calories (150 grams of butter) in the second experiment. The muscular work was performed for 50 minutes at the pass of 3 hours after the morning meal by revolving the bicycle-ergometer. The amount of the muscular work performed is as in tabe 2. The collection of expired air during work and recovery period was conducted continuously by Douglas-Bag each for three or four minutes. And alkaline reserve of blood plasma was determined by Vanslyke-Cullen method and urinary excretion of acetone bodies by Behre' colorimetric method. Results: (1) The work metabolism in high-fat diet periods showed the decrease of CO2 production, accordingly of respiratory quotient and of the volume of expired air. Even O2 consumption and heat consumption were slightly decreased compared with the work metabolism in high-carbohydrate diet periods. This phenomenon was remarkable specially in the case of fat diet containd 50 percent (Table 3 and 4, Figure 1). This aspect was also seen in tke basal metabolism and the resting metabolism (Table 7). (2) Alkaline reserve of blood plasma declined slightly right after the work, but it recovered at the 30 minutes after the work (Table 8) (3) Urinary acetone bodies had no difference between high-carbohydrate diet and fat diet containing 30 percent, but in 50 percent fat diet increased evidently (Table 9). These results showed that high-fat died effected efficiently to the work metabolim, but 50 percent of fat in calorie seemed to be excessive for Japanese from the reason of increase of the urinary aceton bodies.
In feeding rats with 5-20% fat level diets the more fat the conteins, the more effective is the prevention of the interference of 1% oxalic acid in the diet with the utilization of calcium. For the prevention of the interference of 1% oxalic acid in the diet with the utilization of calcium, Soy-bean oil, beef-fat, hydrogenated oil are all good, but not herring oil.
The frequency of appearance of the coliform group and enterococci in the natural butter and the properties of isolated coliform bacteria were examined. 15 samples of the marketed butter 9 samples of the laboratory preparations, 15 samples of the makers, total 48 butter samples, were examined. The frequency of appearance was examined by the multiplying bacteria method using the selective medium for their bacteria. Both modified Eijkman medium and E. C. medium were used for Escherichia coli type, Koser medium for Aerobacter aerogenes type, Koser medium added Konnyaku flake for Aerobacter group decomposing Konnyaku mannan and S. F. medium for Enterococci. Escherichia coli type was found in two of 24 samples. One of them in the butter dilutions of them in the butter dilutions of 10-1-10-3, and the other in 10-1-10-2. Aerobacter group, chiefly Aerobacter aerogenes type, were found even in the butter dilutions as much high as 10-4-10-5 in some instances, but ware detected only in dilutions of 10-2-10-3 in many butter products, Aerobacter group decomposing mannan, chiefly Aerobacter cloacae type, were detected in lower dilutions than in the case of Aerobacter aerogenes type, and many of them were detected in dilutions of 10-1-10-2. The frequency of appearance of Enterococci was the same as that of Aerobacter group decomposing mannan in dilutions of 10-1-10-2. Escherichia coli type was also isolated. In the Aerobacter group, Aerobacter aerogenes type and Aerobacter cloacae type were detected Aerobacter aerogenes type was classified as 3 types by the fermentation of adonitol and dulcitol. All Aerobacter group decomposing mannan were Aerobacter cloacae type.
The protein efficiency of Puffed soy bean (steam-puff-process products) is equal to that of casein and is about 50% higher than that of boiled soy bean. For soy bean protein, Puff-process is better heating method than boiling.
The commercial enriched rice has often used to lose the vitamin on washing, then we studied to improve this defect. We prepared some good enriched rice with vitamin B1 naphthalene disulfonate as enrichment agent. As compared with commercial articles and such like on the loss of vitamin under washing, heating, cooking and storing, our prepared ones gave the best result revealed in the below tables.
A micro techinique for the separation of aminoacids was carried out on various condition by paper electrophoresis in acordance with the modification of E. L. Durrum, and the quantitative determination of asparatic acid and glutamic acid was conducted by photometry of coloured solution produced by ninhydrin after the separation of them from proteins or amino acids mixture by electrophoresis on filter paper. The rerults indicated that the recovery of asparatic acid and glutamic acid was both 94-108% and their contents in the proteins estimated by our method were coincident with those by other methods.