The iodine value and the peroxide value on olive oil, corn oil and soybean oil added surfactant (span 80 one ml to oil 100ml) were investigated under the condition of the cold storage at 5°C for 627 days after the leaving alone at 30±0.5°C for 52 days. The experiments were carried out with the following results: Iodine value that decreased in refered and test sections after the leaving alone at 30±0.5°C, now increased together by the cold storage nearly up to the same level showed the raw sample oils. Peroxide value in the Cold storage (5°C) after the leaving alone at 30±0.5°C showed unilateral increases on each sections and especially the test sections in all oils showed large increases. Corn oil of all oils was the largest increase, but soybean oil was the smallest increase. Generally it appears that peroxide value is an index on the rancidity of rancid oil.
Protein score (FAO, 1957) and chemical scores (FAO·WHO, 1965) calculated from the same data of the nitrogen intake in Kagoshima prefecture, were compared with each other. Both of the values of human milk and egg scores obtained were similar to the protein score, about 76, and the limiting amino acids of the former two were tryptophan and sulfer-containg amino acids, respectively. Those amino acids were also the limiting factor in the case of protein score. The cow's milk score was rather high, about 92, and the limiting factor were considerably different from the other scores, which were lysine and leucine other than tryptophan.
A nutrition survey has been performed in order to analyze the daily diets of the population in a district where many heavy drinkers and patients of liver diseases have been found. In this study the subjects have been the persons who received mass screening examination to detect liver diseases by physicians of Department of Internal Medicine, Okayama University Medical School. Results: 1) Many heavy drinkers were found where high prevalence of liver diseases were observed. 2) The results of nutrition survey showed the defects of protein and Vitamines-intake in general. 3) Lowered intake of protein and reduction in protein score seemed to be main etiological factor for liver diseases rather than alcohol abuse.
We have previously set about nutritional studies on smoking, and have handled some foundational experiments related to these works. Lately we proved that serum cholesterol contents was increased constantly by chronic poisoning by nicotine. And so we proceeded to investigate the influence to serum cholesterol contents adding Wakame-flour to a diet. At this time, we thought that iodine and sitosterol known as the effective components of Wakame might lead the similar result, and then prepared the following five experimental groups-1. Contrast, 2. Nicotine (means adding nicotine to a diet), 3. Nicotine and Iodine, 4. Nicotine and Wakame-flour, 5. Nicotine and Sitosterol-in each group we kept five female rats. After sixteen weeks, we decapitated them and depleted of blood, and analyzed total and ester cholesterol in serum by the method of Zlatkis-Zak. The result were as follows. 1. Total cholesterol was increased about 20 per cent compared with the contrast by feeding nicotine. 2. When we fed adding Wakame-flour, total cholesterol was slightly increased about 7 per cent. 3. To add iodine did not show the same effect, while to add sitosterol displayed restraining effect as well as adding Wakame-flour. Besides, when we tried to add ether extract of Wakame-flour we observed restraining effect as adding Wakame-flour.
The dry matter of bread was applied as an index for official controlling of the net amount of bread suplied by the School Lunch Program in Fukuoka prefecture: Such factories that had produced bread shortage in dry matter were made reduced in the percentage. It was found that the net amount of bread was corresponded to an extent of 90% for the dry matter of materials used, and so the loss rate in the bakery should be considered in culculating the nutritive value of the School Lunch bread.