We have previously reported that sorbitol might have a riboflavin sparing action in the rat. Therefore, it seems, very interesting to investigate the mechanism of sparing action of riboflavin.
In this report, the riboflavin content in cecum of rats supplemented with sorbitol was measured. Further, the changes that may occur in the intestine by sorbitol supplementation were also investigated.
Growing rats of approximately 60-80 grams body weight were divided into two groups. The one was the riboflavin supplemented group, and the other was the riboflavin non-supplemented group.
The former was administered orally 5γ of riboflavin per day per rat in addition to riboflavin contained in the diet. The latter was supplied only approximately 0.7γ of riboflavin per day per rat from the diet. Each group was divided into three diet groups: sucrose, sucrose plus sorbitol and the dextrin group.
Riboflavin content and bacterial counts in cecum were estimated by the same method as described in the previous report.
It was found that, the similar results as in weight gain were also obtained in total riboflavin content of cecum.
Moreover, no significant differences were seen in cecal total bacterial counts. However, the increase in coli form bacterial count in cecum was observed in the sucrose diet group, while coli form bacteria had a tendency to decrease in the sucrose plus sorbitol diet.
From these results, it has been further asertained that sorbitol possesses a riboflavin sparing action. Moreover, it seems that coli form bacteria does not contribute so much to riboflavin synthesis in rat intestine.

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A blue color was produced upon the reaction of a chloroform solution of vitamin A highly concentrated chloroform solution of antimony trichloride, while in case of foods which contains pepper samples prepared by usual ether extraction method it gave a green or yellow green color.
It is interesting to note that a pepper-extract showed a ultra violet absorption spectrum resembling the foods and produced a yellow color on reaction with antimony trichloride. From these results, the main cause of interference in color reaction of vitamin A in the foods seems to be attributed to pepper, one of the components of the foods. Thus treatment with acetic acid solution was adopted prior to evaporation of light petroleum ether to remove materials which interfere with the Carr-Price reaction. This treatment proved to be very effective for the normal Carr-Price reaction in the chloroform solution of unsaponificable matter of the vitamin-A-enriched foods and the reproducibility of the vitamin by this method was 97%. The reagent in this treatment was a solution of 3g. sodium chloride dissolved in 100ml. of 50% acetic acid.

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As the previous experiment indicated that BHA and BHT was toxaphors, we carried out experiment, that Mouse give oil contain the three antioxidant BHA, BHT, HQ and discomposed.
Investigate has character of extract oils, total Nitrogen volume, amino acid and ash in excrements.

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Vegetables are vital sources from which Vitamin C is supplied. According to the National Statistics, the amount of daily per head average intake of Vitamin C is about 74mg calculated on raw material of which about 85% is taken from vegetables. Since Vitamin C is easily affected by heating or oxidation in cooking, the loss is not a little.
Consequently, it is presumed that real amount of intake will be far below than basic amount. It is therefore very important prerequisite to find out how much percent of loss there will be in case of cooking in order to decide actual amount of intake for proper nutrition by people.
When surveyed sundry records on the loss of C in the process of cooking, they state their experiments of how to chop materials, degrees and duration of heating to find the results or a certain material simply cooked to get the result for the test. These experiments abound in the records. But when we see especially in farming districts the way of cooking is very simple and most vegetables are used in soup and some are boiled, heated for quite a while in both cases so a great deal of Vitamin C is naturally lost. It is hard to find any research made systematically to find this loss.
Therefore, the researcher making experiments by way of cooking done in ordinary homes checked the amount of the loss of C in food materials together in making nutritive research tried to find out real amount of C intake based on apparent amount of C intake calculated from the raw materials. In this paper, however, only the result of experiments made consumers' homes is stated as the object of study.

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