White Wistar albino rats were given a low fat basic diet to which various fats and oils were supplemented. The animals were kept on their respective diets for 14 weeks, and the fatty acid composition of adipose tissue, liver, adrenal gland and serum was observed. Urinary 17-ketosteroid values were also measured. Among the above observations, the fatty acid composition of adipose tissue was found to be most influenced by the nature of the diet, being dependent on the amount of the fatty, acids contained in the diet. The content of linoleic acid in adipose tissue of animals fed on diets of animal fats, low in linoleic acid, showed a tendency to exceed that of the dietary fat. Further, a proportional tendency of urine 17-ketosteroid excretion to the linoleic acid content of the dietary fats and oils supplemented was also observed. A significant correlation between the essential fatty acids content in the adrenal grand and the amount of urinary 17-ketosteroid excretion was of a great interest. It thus appears that the essential fatty acids may have a significant importance in relation to the function of the adrenal cortex.
Detailed and systematic studies have been made on the semi-microdiffusion analysis developed by Charley (1945) and by Conway (1943, 1957) for the quantities of carbon dioxide. As a consequence, remarkable improvements have been made on accuracy and precision that have increased the sensibility of the material and simplified the process. The coefficience of variation of the newly improved method is ±0.57% at the 0.8-65.0mg/ml concentration level. In addition, it may be possible to apply techniques of semi-microdiffusion to the problem of fish spoilage.
Soy-oil, which seems to come from the soybean-oil in the course of producing soysauce, has not been used for food up to now. Soy-oil presents considerably other natures different from soybean-oil by being given physical, chemical and microbiological reaction, during the manufacturing process of soy-sauce. This oil shows the high acid value and rancidity, so it is not used for food. We have made clear of some special features of soy-oil in this study.
This report pointed out the nutrient status in dietetic life of the students on the nutrient intake in diet, the food composition, the rate of food using and the food cost. It is our purpose to improve the nutrient status by these data what we considered seasonally and according to their ages.