Various extraction methods of vitamin B₁₂ compounds from eggs were investigated to clarify the forms of B₁₂ in eggs. The results were as follows :
1) A conventional extraction method of B₁₂ using 80% ethanol was not available for eggs.
2) As the effective B₁₂ extraction method, the following procedure was established, namely, heating egg homogenate for 30 min at 90°C with 1 % N-ethylmaleimide (1 M) in ethanol-0.1 M acetate buffer (pH 4.8) or 80 % ethanol-0.1 M acetate buffer (pH 4.8).
3) The content of vitamin B₁₂ analogues extracted with 80 % ethanol-0.1 M acetate buffer (pH 4.8) in fertilized egg was higher than in unfertilized egg.
4) The treatment of the precipitates obtained by the solvent extraction with pepsin led to more efficient extraction of vitamin B₁₂.

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The forms of vitamin B₁₂ compounds in fertilized and unfertilized eggs were separated and identified by cellulose membrane electrophoresis, paper chromatography or micro-HPLC with a microbiological determination method. The results were as follows.
1) The main forms of vitamin B₁₂ compounds in fertilized egg were CN- B₁₂, Ado B₁₂ and HSO₃^-- B₁₂, while those in unfertilized egg were CN- B₁₂ and HSO₃^-- B₁₂.
2) The difference between the forms of vitamin B₁₂ compounds in fertilized and unfertilized eggs was Ado B₁₂ content, which was higher in fertilized egg. This may suggest that a new metabolic pathway including Ado B₁₂ dependent enzyme system is developed in fertilized egg by the incubation after fertilization.

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In the L-sorbose fermentation by Gluconobacter suboxydans var. α IFO 3254, which was immobilized with Ca-alginate gel, the effect of pure oxygen gas with increased pressure was studied for accelerating the reaction rate. When pure oxygen gas was used, the rate of oxidation increased proportionally to the oxygen pressure at least until 25 kg/ cm² gauge pressure. Beyond this point, it was found that the increasing rate become rather slowly because sorbitol dehydrogenase (SLDH) of cells were injured by high pressure oxygen gas. It was also found that this entrapping method could protect SLDH of cells from oxygen toxicity by 5-times-reusing test under 5 kg/ cm² gauge pressure pure oxygen pressure.
Under pure oxygen and at 15°C, more than 80 % of D-sorbitol solution could be converted constantly through 15-times-reusing test and this conversion rate was about 0.61 mol/ (sec·g dry cells).

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Isolation of aroma component from water extract of dried bonito (soup stock) containing various substances was investigated by using porous polymer resin. The water extract of dried bonito was effused through a column of porous polymer resin (Porapak Q or Tenax GC). The aroma constituent was adsorbed on the resin and subsequently desorbed with ethyl ether. The results of GC and GC-MS analyses showed that aroma component was adsorbed efficiently on the porous polymer resins and four compounds, 3-hexanone, 2-methyl-3-hydropyrone, 2-phenyl-2-butenal and 2-furyl methyl ketone, were newly identified in the aroma constituent from dried bonito.
On the other hand, the water soluble tasty substances, free amino acids and 5'-IMP, in the water extact of dried bonito were recovered almost completely in the effluents of the columns of each resin.

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The changes of lipid and amino acid composition in roasted-ground soybean (Kinako) during storage were observed to investigate the properties of antioxidation in Kinako. Kinako was made from roasted soybean in laboratory (roasted soybean at 150 or 180°C for 30 min). These Kinako and ground soybean (Daizuko) were stored under several temperatures (5, 30 and 40°C) for 180 days. The following results were observed, in storage at high temperature (40°C), peroxide value of lipids extracted from these samples increased, but no significant change of that in each sample was observed at the temperature lower than 30°C. According to the study on the analysis or amino acid composition in Kinako and Daizuko, basic amino acid, lysine and arginine, and ammonia contents in Kinako decreased more than that in Daizuko. On the other hand, when these samples were stored at high temperature (40°C), no change of the amino acid composition in Kinako was observed, but that in Daizuko observed remarkably, that is, free amino acid, especially ammonia, content increased remarkably. The formed ammonia caused its deterioration. Inconclusion, the result of the observations above mentioned suggested that, Kinako was free from its deterioration during long storage at lower or room temperature.

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The effect of egg yolk on the retention of air cells in butter sponge cake was studied using various specifications. The specifications employed are normal (A), butter added (B) and egg yolk free (C).
The specific gravity of batter was in the decreasing order of C, B, A. The specific volume of cake was in the decreasing order of A, B, C, and the hardness of cake was in the decreasing order of C, A, B.
Round air cells were observed in the cake of A and B with optical microscope, while rugged ones were found in the cake of C. Lipid globules of 100-300 μm in diameter were observed in the cake B embedded in water soluble resin (JB-4).
Electron microscopic observation revealed the presence of round air cells and granules of egg yolk both in the batter and cake crumb of A and B. Thin films were found around air cells in the batter of C. Since gluten was rarely observed around air cells, wheat gluten was not considered to contribute directly to air cell formation.
Network structure of egg yolk protein was clearly observed in the cake crumb of B, but it was not found in the cake of C. It was concluded that egg yolk plays an important role for the retention of air cells of sponge cake.

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The purposes of this investigation were : (1) to classify female clothing trait words in a few clusters on the basis of their meaning-similarities, and to find out the features which linked the clusters to each other. Subjects were 92 female college students, each subject was given a pile of 60 trait word cards and asked to judge mutual similarities of meanings among these words. Measures of similarity were calculated from their frequencies with which subject placed any two cards in the same pile.
Cluster analysis of the 60 × 60 similarity matrix resulted in a dendrogram consisted of 8 basic clusters : (1) intellectual and delicate, charming and neat, (3) quiet and basic, (4) youthful and fresh, tasteful and masculine, (6) daring and exotic, (7) quality, fashionable and mature, and (8) unrefined and unpleasant. The dendrogram also showed the hierarchical clustering scheme. Clusters (1), (2), (3) and (4) joined to form a new cluster C, which consisted of the clothing trait words representing weak image. By contrast, cluster D, consisted of clusters (5), (6), and (7), could be interpreted as a cluster of the words having strong image. Clusters C and D grouped into one of the two main word categories which were positive evaluation word cluster B and negative evaluation word cluster (8).

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[in Japanese]

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