We measured the mineral ingredients of soybean curds and got the data filled in the table. We can conclude from this data that soybean curd is a highly calcium contained food among the general Japanese foods.
This is the experiment of th prosperity and decay of Shigella, Salmonella when they tainted some seasonings and processed foods used for group feeding without heating. The result is there is a great difference between these bacterias.
The survey of nutritive intake conditions of 214 candidates preparing for entrance examination. The result is they are not in the sufficient condition of calonic intake and more care should be paid on them.
This is the test how much oil makes us feel taste in case of vegetable cooking with oil. The result is we can't get an average quantity of oil due to the varietieis of vegetables and to the difference of individual palate.