Chemical property and digestibility of crude fat of castilla were as follows. Acid value: Sample I, B and F were 2.99, 3.35 and 4.27. Peroxide value: Sample I, B and F were 7.76, 15.01 and 5.65. Iodine value: Sample I, B and F were 69.60, 63.84 and 66.60. Saponification value: Sample I, B and F were 155.84, 165.71 and 144.39. In conclusion, it can be said that the crude fats of castilla are good to eat. The digestibilities of the crude fats of sample I, B and F were 9.67%, 0.47% and 22.92%. Sample B is relatively conspicuous small value. But, the emulsification of the crude fat of sample B showed a good results with F. Sample I was a bad result. Melting point: Sample F and B were lower than I.
Two kinds of trial-mayonnaise (A, B) and one market brand (C) were given to the three groups each consisting of 10 healthy girls, and their serum cholesterol levels before and after the experimental period were compared. Each girl received 100g mayonnaise per day for one week. Each mayonnaise was composed of 65% of the under-written oils, 15% egg yolk and vinegar etc. A Rice Bran Oil B Rice Bran Oil 70% and Safflower Oil 30% C Soy Bean Oil 50%, Rice Bran Oil 30%, and Cotten Seed Oil 20% The mayonnaise B decreased the serum cholesterol most by 11%, followed by the mayonnaise A by 8% and the last C by 5%. In comparison with the former experiments employing only oils, where the oil B decreased the serum cholesterol level by 26% and the oil A by 15-18%, it may be supposed that the egg yolk in the mayonnaise counteracted against the lowering effect of the oil itself
In the previous reports the authors have stated the results of regional investigation and diagnosis of “the consciousness of living” and “the actual state of the dietary life” of housewives living in the region designated for controlling the health of high blood pressure of people at Huzioka City, Gunma Prefecture, and made clear the particular problem in dietary instruction. In this report “Transition of the actual state of dietary life” and “Individual nutrition and synoptic medical examination” in Hirai region, Huzioka City, were investigated. The changes in intake of food groups in families here investigated were as follows: (1) The intake of raw milk and milk products increased nearly 3 times as compared with those in 1967. (2) The tendency of equalization in the rice intake was shown in the whole region, but families taking especially a large amount of rice, decreased in number. (3) The consumption of eggs, meat, fish and shell-fish in the daily dietary life appeared to be preferable. From the result of overall medical examination, due to the small number of samples, any correlations between the general properties of blood serum and nutrition in individuals could not be found.
Although considerable number of publication have appeared in recent years, little is known about the mechanism of chlorella extract on pregnancy anemia. The present study was designed to measure the volume of red cell, hemoglobin, serum protein, serum iron, serum potassium, serum calcium and sodium among pregnancy anemia during three months. It was observed that the serum iron of chlorella extract groups increased more remarkably than that of another groups. It is presumed that stimulus of reticule endothelial system mainly causes the increase of serum iron, and nutritional influence by folic acid and protein of chlorella substance is very small.