Studies on the loss of ascorbic acid during the manufacturing process and preservation of Orange Marmalade were carried out. As the result of the experiment, it was recognized that most of ascorbic acid which was containd in a fruit as the material of sweet marmalade was lost, although ascorbic acid in the bitter marmalade was remaind. The loss may be depend on dissolving of ascorbic acid into water in the procass of washing. The loss of ascorbic acid the enriched marmalade was 48 percent when preserved it for a week at room temperature (25°C-30°C)
Average serum iron level of the male was 109±23.9γ% and of the female was 101±22.9γ%. On the diurnal variation of serum iron content in healthy adults, it seemed that serum iron level started rising at 6 a. m., and the peak was reached at 2 p. m., and began to fall gradually reaching the lowest at 2 a. m., which indicated that there was large variation during the 24 hours.
After the administration of ferrum reductum, serum iron level was elevated and reached maximam value in 4 hours. Then gradual decrease was seen, and coming back to the pretest level and thereafter no rising trend was seen for 32 hours. To comfirm the ferrum reductum administration would always cause the rise of serum iron level, ferrum reductum was given during night, and the rise was recognized, indicating that ferrum reductum was practically absorbed.