Influence of ferrum reductum administration on serum iron in post-absorptive state was investigated.
The repeated dose of ferrum reductum was given at the time just as the first iron absorption curve fall half way down. No rise in serum iron was found, however.
It is supposed that the iron absorption was controled, and thereupon repeated dose of ferrum reductum was given with meal or on an empty stomach, but no rise in serum iron was seen. And then an extremely small amount of ferrum reductum was administered followed by the large amount of ferrum reductum when the iron absorption curve gradually began to fall, but no rise of serum iron level was found.
These were interpreted as Granick's mucosal block.

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The influence of oil, butter, Dl-lysine on iron absorption was investigated.
Either butter or oil was not remarkably effective on iron absorption.
When dl-lysine was loaded with ferrum reductum there was seen a higher level in the serum iron, and the absorption hour was longer than the control.

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Of the healthy male adult, serum iron was 110γ%, unsaturate iron binding capacity was 216γ%, and total iron binding capacity was 326γ%, while those values of the female adult were 104γ%, 232γ%, and 336γ% respectively.
Serum iron level was higher in male than in female, but unsaturate iron binding capacity was vice versa.
The aged showed the lower serum iron level and higher unsaturate iron binding capacity than the younger.
Children's values were similar to those of the female adult.
There was no significant difference between the factory workers and the officers.

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The diurnal variation of unsaturate iron binding capacity was remarkably recognized the curve gradually uprising from evening and reaching the highest peak at midnight. During the night the curve remained stable and then it went down by and by to the lowest level at noon. This tendency of unsaturate iron binding capacity was quite opposite to that of serum iron.
The diurnal variation of total iron binding capacity showed a very slow wavy curve.
When administered ferrum reductum was absorbed there was a remarkable moving of unsaturate iron binding capacity, i. e. when serum iron made a great rise unsaturate iron binding capacity went down sharply, and when the former made a great descent the latter went up. If the absorption of iron was controlled, the unsaturate iron binding capacity remained at the high level. Less variation of total iron binding capacity was recognized.
Repeated administration of ferrum reductum could not move the high level of the unsaturate iron binding capacity.
It might be said without doubt that such a great variation of the unsaturate iron binding capacity would be attributed to the administration of ferrum reductum.
Total iron binding capacity, on the other hand, indicated less variation both in a normal case and in an iron absorption case, and the value of iron binding protein eras kept constant.
β-globulin value in serum protein was always. parallel wih the diurnal variation of total iron binding capacity, and little changes were recognized in these curves by administering ferrum reductum.
From the above observation, it is considered that the total iron binding capacity, iron binding protein and β-globulin have some constancy in their values.

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The higher serum iron value, lower unsaturate iron binding capacity level and better iron absorption were obtained from the animal protein diet than from vegetable protein one. It seems that it was caused by increasing the amino acids which stimulated the absorption of iron.
In case of the aged people vitamins had no effect on iron absorption, while Methyl-testosterone played some role in upheaving serum iron level and in lowering unsaturate iron binding capacity level of the old men. But these were restored to the same levels as the adults within four months.

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To find out the best treatment of bread yeast to obtain the best efficiency four kind of methods were tried, and out of them autlysing showed the highest nutritional value.

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To see a supplemental effect of the essential amino acids on the bread yeast protein, the investigation was made by using albino rats.
To the amino acid mixture of a purified bread yeast protein, a supplementation of 0.8% DL-tryptophan had a marvelous effect on the weight gain and also N-balance of the rats.
At the end of the experimental period, animals were sacrificed, and free amino acids in the plasma, an amount of the essential amino acids in the liver and muscle were also determined by micro-bioassay method.

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The author has investigated antiseptic effects of Vinegar on boiled rice in order to find a favourable method which is effective to prevent putrefaction of boiled rice in summer.
The results obtained are as follows.
1) Multiplication of saprogen was inhibited, When 1.5 per cent of vinegar was added and mixed with the boiled rice within 6 hours after preparation.
In this state, boiled rice could be preserved 24-48 hours longer than the control sample.
2) Twelve hours after preparation the boiled rice was added 2.4 per cent of vinegar and mixed. In this case the boiled rice could be preserved 17-24 hours longer.
3) Though a slight increase in counts of yeasts and streptocoeci was abserved in both cases mentioned above at approximately 48 hours after preparation, putrefaction did not occur.

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