Changes in the concentration of protein and free amino acids were examined in plasma, liver and muscle of rats fed high protein diets and the concentration ratios of free amino acids in liver and muscle to those in plasma were estimated to study the process of adaptation to high protein diets. Three groups of rats pretreated with 10 % egg albumin diet for 10 days were thereafter fed 10 % egg albumin diet (A₁₀), 50 % egg albumin diet (A₁₀→A₅₀) and 50 % soy protein diet (A₁₀→S₅₀) for 14 days. Other three groups of rats pretreated with 10 % soy protein diet for 10 days were fed 10 % soy protein diet (S₁₀), 50 % soy protein diet (S₁₀→S₅₀) and 50 % egg albumin diet (S₁₀→A₅₀) for 14 days.
Food intake was depressed initially in rats fed 50 % protein diets, especially in S₁₀→A₅₀ group. Free amino acid concentration in plasma, liver and muscle of the groups of 50 % protein diets varied during the first 7 days, but on the 14th day concentrations of most of them were almost the same as those values of each 10 % protein diet groups. In A10→A50 and A₁₀→S₅₀ groups the concentration ratios of free amino acids in liver to those in plasma. increased considerably on the 2nd day, but in S₁₀→A₅₀ and S₁₀→A₅₀ groups they varied slightly. Total protein content of liver increased from the 1st day in S10→S50 group, from the 7th day in A10→A50 and A10→S50 groups, while in S₁₀→A₅₀ group it decreased significantly up to the 7th day with body weight loss.
In these 4 groups of diets converting from low to high protein content S₁₀→A₅₀ group revealed remarkable decrease of food intake and seemed to retard an adaptation to high protein diet.

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Contents of total vitamin C (ascorbic acid and dehydroascorbic acid) of potatoes harvested in the spring and autumn were 19. 3 and 18. 8 mg%, respectively, and decreased during the storage. The decrease in the total vitamin C content was drastic during 1-to 2-month storage, and the content after 2-month storage was less than a half of the content of fresh potatoes. A positive correlation between the decrease in the total vitamin C content and the budding during storage was not observed. It was demonstrated by using three different assay methods that ascorbic acid content of potatoes increased after slicing. The maximum content of vitamin C was observed in potato slices after 2 days. Ascorbic acid content of potatoes decreased gradually during roasting and microwave heating depending on the heating time, however, in the case of steaming and boiling the content decreased within 10-min heating and the content was maintained thereafter. Remaining total vitamin C content after cooking in the optimal heating time was highest in the microwave-heated potatoes (96 %), intermediate in the steamed and roasted potatoes (67 and 62 %), and lowest in the boiled ones (28 %). Residual content of total vitamin C of potatoes cooked as a whole was higher than that of cooked after cutting. Total vitamin C content of frozen fried potatoes commercially available was varied from 4 to 18 mg%.

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The authors studied the relationship between the carotenoid and chlorophyll contents in a squash (Cuculbita maxima) pulp and its color change in the process of maturation in a field. They also carried out the similar study foy the squash which was picked after maturation and stored at two levels of temperature, 10 and 25°C, for 3 months till the winter solstice. The results are as follows : 1) As the peel color changed from yellow-green to yellow during maturation, the chlorophyll in the pulp gradually decreased and finally disappeared at the full-mature stage. On the other hand, the carotenoids in the pulp decreased once but began to increase gradually after that and showed drastic increase at full-mature stage. 2) The carotenoid content in the pulp of the stored squash rapidlly increased and, after 3 months of storage, it became 2. 4 times (at 10°C storage) and 3. 7 times (at 25°C storage) as much as that in the squash at the time of full-mature in a field. The a value of the pulp indicated on the red-scale increased with the storage time and the correlation coefficients between a value and carotenoid content were 0. 883 at 10°C storage and 0. 922 at 25°C storage, respectively. 3) The total carotenoid content was 6. 2 mg/100 g in the fully matured squash with the itemization of 63. 9 % of lutein, 10. 9 % of α-carotene, 7. 8 % of β-carotene, 6. 0 % of antheraxanthin, 4. 3 % of violaxanthin, 2. 6 % of α-cryptoxanthin, 1. 6 % of auroxanthin, 1. 6 % of ζ-carotene and 1. 2 % of neochrome. 4) In the process of maturation, lutein, β-carotene and violaxanthin increased similarly to total carotenoid content. Lutein showed a considerable increase and other carotenoids such as β-carotene, antheraxanthin, α-cryptoxanthin and neochrome showed some increase after 3 months of storage, and it was distinctive that α-carotene disappeared after 2 months storage. 5) Vitamin A activity diminished temporalily during maturation and then turned to increase, reaching to 450 IU/100 g at fully matured stage. In case of the stored squash for 3 months, the vitamin A activity became 4. 3 times at 10°C and 4. 8 times at 25°C as much as that in the squash fully matured in a field. These data suggested that the synthesis of carotenoids was in process during storage, which resulted in the increase fo vitamin A activity.

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An α-amylase inhibitor was purified from an aqueous extract of Kintoki bean (Phaseolus vulgaris) by heat treatment, ethanol fractionation, DEAE-cellulose chromatography and gel filtration on a column of Sephacryl S-200. The inhibitor was found to be homogeneous by polyacrylamide gel electrophoresis. Its molecular weight determined by gel filtration and carbohydrate content were 45, 000 and 15 %, respectively. The inhibitor dissociated into three different subunits in the presence of sodium dodesyl sulfate.
The inhibitor was rich in aspartic acid, serine, valine, threonine and glutamic acid, low in sulfur containing amino acids.
The inhibitor was active against porcine pancreatic and human salivary α-amylases but not against bacterial, fungal or plant a-amylases and plant β-amylases. The inhibitor (6. 2 × 10^-9 M) required about 40 min for maximum inhibition against porcine pancreatic α-amylase (1. 1 × 10^-8 M) at pH 5. 5 and 37°C.

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Egg white soft gels were prepared using combinations of egg white (pH 9.2-9.3) diluted with same volume water, triglucosaccharide gum (0-3%), gelatin (1-4%), and sodium chloride (0.9%). After thorough mixing, coagulation was carried out for 40 min in 80°C water bath.
Diluted egg white with added triglucosaccharide formed firmer gels and had lower drip with gelatin than did without gelatin.
The addition of triglucosaccharide gum improved of taste and flavor of soft egg white gels.
By scanning electron microscopy, the ultrastructure of egg white gel with gelatin and triglucosaccharide gums showed a less coaser aggregate than that of egg white gel without gums.
Ovomucoid and ovoglobulin G₂ of the egg white protein bands were present in the electrophoretograms of the gels.

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The effect of cationic surfactants, benzyltetradecyldimethylammonium chloride (BTDAC) and benzylhexadecyldimethylammonium chloride (BHDAC), on dyeing properties and color fastness of synthetic and semi-synthetic fibers with acid monoazo dyes, Orange II (C. I. Acid Orange 7) and Roccelline (C. I. Acid Red 88), has been studied. Each dyeing always was made in an infinite bath (liquor ratio 1 : 1, 500) with 1 × 10^-3 mol/l of dye and with 0. 1 mol/l of sodium chloride at 80°C. The concentration of cationic surfactants was varied in the range of 1 × 10^-7 to 1 × 10^-2 mol/l. The color fastness to light (JIS L 0843) and washing (JIS L 0844, B-3) were also investigated.
The uptake of dye for the synthetic and semi-synthetic fibers increased remarkably with an increase in the concentration of cationic surfactants and after passing through a maximum the value decreased. The apparent diffusion coefficients (D) and the apparent rate constants of dyeing (K) in the presence of the cationic surfactant were considerably smaller than those in the absence of it.
The color fastness to light and washing varied slightly with cationic surfactant concentration. The chain length of hydrocarbon of the cationic surfactants seemed to have no effect on the color fastness.

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The gradient of hip was measured in women, the following results were obtained.
x s Max Min
Young women n = 100 16. 0° 4. 4 ° 28.0 ° 6. 0°
Middle age women n = 50 12. 5° 3. 6° 21. 0° 6.0°
Elderly women n = 50 10. 0° 4.9° 19. 0° 0°
(0°< n = 38)
Four back centerline gradients ((gradient of hip/2) -5°, (gradient of hip/2) ± 0° (gradient of hip/2) + 5°, (gradient of hip/2) + 10°) of the basic pants pattern in flat pattern and ten gradients (8.0-28. 0°) of hip type of young women were set up and the fitting of back centerline gradients were examined by method of sensory test.
As results, the following condition was fitting with both standing and moving positions of body : (gradient of hip/2) +3°.

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[in Japanese]

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[in Japanese]

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