We performed experiments using dough in order to examine influence of boiling, preservation and vitamin B1-enrichment on the bacterial counts of the noodle. The dough contained about 104-105 of bacterias in one gram before the experiments. After boiling the most part of bacterias were sterilized, while few thermo-resistant bacterias remained and their counts were very uneven. Experiments using dough enriched with various amounts of vitamin B1 revealed that vitamin B1 had no influence on bacterial growth during preservation.
We recognized a clear increase or decrease of body-weight when we gave mother-body much or less protein-contained feed through the period of it's gestation and lactation. Especially we could observe an interesting correlation between the weight of mother-body and that of it's descendants by this experiment.
Our research pointed out clearly the condition of their nutrient intakes to be very low compared with the standard of nutrient intake at 1970. And it is also evident that their amount of intake is below in comparison with that of the inhabitants in Kagoshima Prefecture or national average.
The calorie intake in both districts is rather high though they depend mainly on carbohydrates, especially on cereals as their calorie sources. But this way of calorie intake is far from ideal one. We could notice some questions on other nutrients, but this may be dued to the natural surroundings of their districts.