For the purpose of fundumental research from the nutritional view point we have conducted studies on athletes of a certain college in Tokyo. Three hundred and twenty-one men were selected from 23 different groups of athletes and physical measurements were made in order to clarify their characteristics. The results obtained embossed the unique body types for each kind of athletics.
The free amino acid contents in serum of healthy 143 males and 147 females were investigated. The blood samples were drawn from the cubital vein of the subjects in the early morning. Eight essential amino acids were determined by the microbiological method. The results revealed that the concentrations of free amino acids in serum were highest in lysine and lowest in methionine, and they were compared between males and females, the aged and young, and also between urban people and villageres.
In this paper, the change of concentration of the serum free amino acids by the dietary protein ingested was observed. Six healthy young men were selected as the subjects. The experimental period was divided into 2 stadia, the first being the vegetable meal period (protein 64gm/day, the protein score 50) and the second being the animal protein-rich meal period (protein 76gm/day, animal protein 54%, the protein score 89). Each period was run 4 days. The blood samples were obtained on the forth day of each period, before breakfast and 1 and 2 hours after meal. Eight essential amino acids in serum of each samples were determined by the microbiological method. The free amino acid levels in serum in fasting time showed no significant difference on the quality of protein ingested, whereas after meal it showed the discrepancy.
To know the nutrient intake and the amino acid intake of the aged, a nutrition survey was carried out on the aged in a certain institute in Saitama Prefecture, during from January to December 1958. According to the result, the nutrient intake was lower than the Dietary Allowances of Japanese (1959). In comparing the intake of the essential amino acid with the provisional protein pattern (FAO), methionine, total of sulfur containing amino acid, and tryptophan was low, 81, 81, 74% respectively. And the protein score was 74.
The authors tried to enrich the rice cake (“Mochi”) by covering it with calcium carbonate powder. During the rice cake is still hot and soft, it is cut into the lump of about 60g. and turned on the powder. By this procedure, calcium content of the rice cake increased to be 0.12-0.14 per cent. This adhered calcium carbonate was proved to protect the rice cake from the infection of molds.