In regard to inhibition of formation of the strong carcinogenic nitrosamines by L-ascorbic acid, the reaction of sodium nitrite with L-ascorbic acid was studied from their browning reaction.
1. L-ascorbic acid was comparatively fast reacted with sodium nitrite, caused remarkable browning. The degradation of sodium nitrite was very rapid in earlier stage of reaction.
2. The browning reaction products of sodium nitrite-ascorbic acid system was fractionated by Sephadex G-25 column chromatography into two components (F-I, F-II) possessing the UV absorption property and the reducing activity for 2, 6-dichlorophenolindophenol. F-I shows an absorption maximum slightly at 285 nm. F-II shows an absorption maximum at 270 nm. The formation of the browning reaction products was reconfirmed from the results of paper chromatography.

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Cooking condition of pressure cooked for soybean was investigated. The best results were obtained when soybean was soaked in water for 24 hr, boiled for within 1 min after steam leaked, and left intact for steaming for 5 min.
Cooked soybean with pressure pan was shown to be more adhesive in texture, sweeter in taste and more palatable than that with usual pan in sensory test. In case of pressure pan, lesser amounts of suger and water soluble pectic substances in cooked bean, were found to be dissolved in soup because of short of cooking time.
As for seasoning with soy and sugar, the bean cooked with usual pan became harder in texture, but the one cooked with pressure pan did not. No difference between two kind of cooked bean was found in the quantities of sugar and salt penetrated into bean during seasoning.

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Experiments were carried out in order to clear the relation between the properties of “Domyojimochi” and the cooking conditions.
The temperature and amount of water to submerge material, the submerging time and the steaming time were took up for the factor in these experiments. Sapmples were prepared under twenty-seven different conditions that were based on the factors. The properties of the samples were measured by means of rheometer, and evaluated by sensory method.
The results were as follows :
1. As the steaming time grew longer, the adhesiveness, cohesiveness, gumminess and score in the sensory evaluation of the sample increased.
2. As the amount of water increased, and the submerging time grew longer, its hardness, elasticity rate, viscosity rate and gumminess decreased.
3. The conditions to obtain the “Domyojimochi” which had a favorable texture were to use the amount of water of 1. 5 times as much as the original material at ordinary temperature and to steam the sample for 20 minutes.

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p-Hydroxyphenylpyruvate (p-HPP) hydroxylase, which catalyzes oxidation of p-HPP to homogentisate (HGA) was purified from bamboo shoot.
The procedure included ammonium sulfate fractionation, chromatography on a SP-Sephadex C-50 column, negative adsorption to QAE-Sephadex A-50 and chromatography on a Sephadex G-200 column. Molecular weight of the enzyme was estimated to be about 10, 000 on Sephadex G-200 gel filtration. p-HPP hydroxylase was highly specific to p-HPP. p-Hydroxybenzoate, phenylpyruvate and p-hydroxyphenylacetate were not oxidized by this enzyme. HGA was stoichiometrically formed from p-HPP in the presence of the purified enzyme. There was no indication of accumulation of any intermediary compound.

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It is a well known fact that the period required for cooking of yellow soybeans is longer than this of green soybeans (Hitashi-mame) and the period for the latter is almost the same as those for unmatured soybeans (Edamame) or soy sprouts. This difference for cooking period was investigated in conjunction with the constitutional proteins. The results obtained were as follows : 1) Yellow soybeans required one or two hours cooking in order to get the palatable state, while unmatured soybeans, soy sprouts and green soybeans required only 10 minutes or thereabout ; 2) Disc and SDS electrophoresis revealed that yellow soybeans contain more protein of higher molecular weight than the other samples. The electrophoresis patterns of unmatured, green soybeans and two-day-old soy sprouts are nearly the same.

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The inhibition of gelatinization in agar jelly by organic acid was weakened by adding its salt. The action has been investigated in respect of the decrease of molecular weight of agar with hydrolysis. The following results were obtained by measuring the quantity of reducing sugar in the hydrolyzate and by using the gel filtration method with Sephadex G-200.
1) Agar is not hydrolyzed by citric acid, when the sample solution is not heated.
2) Agar is remarkably hydrolyzed by citric acid, when the sample solution is heated. The amounts of the hydrolyzed products of low molecular weights become larger as heating time is increased.
3) When potassium citrate is added to the sample solution, agar is hardly hydrolyzed in both cases with and without heating.
4) Jelly-forming ability is influenced by a slight change in high molecular level.

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The effect of marinading on tenderness and water-holding capacity of meat cubes was investigated. Each cube (4×4×2cm) was cut from beef shoulder muscle and immersed into 1. 5% acetic acid at 5°C for 40 hrs. The weight increase of marinaded meat and evaluation of tenderness measured by penetrometer and Waner-Bratzler meat shear machine showed the increase of water-holding capacity and the effective tenderization of meat cube in marinade.
In comparison between SDS polyacrylamide gel electrophretic pattern of myofibrils prepared from fresh meat cube and that marinaded, it has been disclosed that through the marinading process, 210, 000 dalton band disappears and 150, 000 dalton band appears. Such alteration would be caused by active catheptic protease at lower pH in marinading which derives the breakdown of myosin to heavy meromyosin. It has been also observed that some nonprotein nitrogenous compounds from marinaded meat cube were solubilized into marinading solution.

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The purpose of this paper is to show the difference in effect of gathered yokes on the back bodice according to the difference of fabrics. The relations between the characteristics of the fabrics and the shapes of the hem curve or the amplitude of drapery were discussed.
The results obtained are as follows :
1. The shapes of the hem curve and the amplitude of drapery are influenced by the characteristics of the fabrics, such as cover factor, bending rigidity, shear rigidity, drape coefficient, elastic recovery percentage of elongation, and weight.
2. The shapes of the hem curve becomes even and the number of nodes is increased when the fabric has the following characteristics :
a) Cover factor and elastic recovery percentage of elongation are big.
b) Bending rigidity, shear rigidity, and drape coefficient are small.
And it is also observed that the amplitude of drapery of these fabrics is small.
3. In case of the fabrics with the weight over 1. 6 (g/100 cm²), a degree of the amplitude of drapery becomes small by their self-weight when the quantity of gathering is 2. 25 times and the length is 90 cm.

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The replicas of the upper trunk surfaces were taken by using a gypsum method on 10 female subjects (82 ±5 cm in bust girth, 21 to 22 in ages) under 5 standardized upper limb positions; nomal position, flexion 90°, flexion 180°, abduction 90° and extension max. Those replicas obtained were developed to the patterns according to measuring line that had been drawn on the body surface beforehand, and the changes in shape and area of upper trunk surface caused by the upper limb motion were measured upon them.
The results were as follows :
1. Typical displacement and transformation of the body surface patterns were showed geographically in Fig. 5-a to 5-d.
2. Partial changes in surface areas were showed numerically in Table 1 and geometrically in Fig. 6-a to 6-d.
3. The characteristics of regional body surface changes were discussed from the view point of clothing functionality.

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Bleaching resistances of resin finished fabrics were estimated by infrared spectrophotometrically observing the change in amounts of resins on the fabrics after the treatment with chlorine and oxygen type bleaching solutions under various conditions. The results are summarized as follows :
1. A non-formalin (NF) type resin showed the strongest resistance followed by melamine type in all the conditions for bleaching examined. Less-formalin (LF) types generally showed stronger resistance on cotton fabrics than on regenerated cellulose fabrics. Urea type has the lowest resistance with high chlorine concentrations. Insufficient curing gave much more removal of resins in all the cases.
2. The chlorine resistance estimated by the chlorine retention well correlated with the resistance observed infrared spectrophotometrically, i. e., NF type having the highest resistance showed the lowest chloline retention in every case and urea type with the lowest resistance showed the highest values when treated with high chlorine concentrations.
3. Fabrics purchased in the market were found to be classified clearly into 3 grades, favorable, average and unfavorable resistances against chlorine bleaching.
4. After chlorine type bleaching under the ordinary condition, 30-40% removal of resins was most frequently observed with fabrics purchased in the market.
5. Infrared spectrophotometric observation showed that all resins possessed much stronger resistances against oxygen type bleaching.

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