The influence of heat on the tocopherol levels in frying oil was investigated on the four kinds of frying process normally done in Japanese household kitchen : “Tempura” with a coating of wheat flour, egg and water, “Furai” with a coating of wheat flour, egg and bread crumbs, “Kara-age” with a coating of wheat flour, and “Su-age” without any coating. Potatoes were deep fried in the commercial oil composed of a mixture of soybean and rapeseed oils. The tocopherol amounts found in the frying oil used to deep-fry potatoes were determined by high performance liquid chromatography, with the following results :
(1) The contents of tocopherol decreased with heating time and the retention levels of tocopherol correlated to the change in the value of the refractive index, which assessed the frying oil quality.
(2) Tocopherol contents in oil were better retained in Tempura and Furai than in Su-age and Kara-age.
(3) The rate of loss of tocopherol was high in the order of γ>δ≥α for all four kinds of frying and during repeated frying.
(4) When the oil loss due to frying was not compensated, a marked decrease of a-tocopherol was observed as with γ-tocopherol after prolonged heating.

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Sensory assessments of the cooked rice mixed with three kinds of barley on the ratio of 10, 20, 30, and 40%, respectively were tested and their relations to the rheological parameters were studied.
Sensory assessments such as stickiness, flavour, taste, and appearance were evaluated by sensory panel test, and the rheological parameters such as viscosity, elasticity, and relaxationtime were obtained from stress-relaxation curves measured by Tensilon.
Regression anaysis was used in relating instrumental texture measurement to sensory ones.
The cooked rice mixed less than 30% with steamed and pressed barley harvested in Australia, or Japan was not significantly disliked by all panels. Between the sensory taste and the relaxation times the linear relationship was obtained, that is, when the relaxation times become larger, some improvements in the sensory taste are observed. As was expected, the viscosities of the cooked rice with barley were mainly related to the stickiness and the firmness were related to the elasticities of the cooked barley grain rather than that of the cooked rice with barley.

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A glycoprotein (GGP-I) of low molecular weight was isolated from 40% isopropyl alcoholsoluble fraction of wheat germ by gel filtration in Sephadex G-100 and Sephadex G-75, and ion-exchange chromatography on DEAE-Sephadex A-25. GGP-I was confirmed to be composed of protein and carbohydrate by gel electrophoresis and gel filtration. The molecular weight of GGP-I was approximately 12, 000 by gel electrophoresis in the presence of sodium dodecyl sulphate. The glycoprotein contains 38% protein which is rich in glycine, glutamic acid and aspartic acid. Since this component is not contained in endosperm and is different from two glycoproteins (BGP-I, -II) of low molecular weight in bran, an electrophoresis run on a given flour sample may serve as a method which can determine the amount of germ contaminated in flour.

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Because one of the goitrogens in soybean products was thought to be thiocyanate, thiocyanate contents in soybean products were determined after the proteolytic digestion of soybean protein.
All the products examined contained thiocyanate. The contents in the different types of fresh Tofu were 12-18 μg/g, but the content on the basis of dry matter was lower in Momentofu than in another types of Tofu. This result indicates that the thiocyanate in Tofu is dissolved in water and is lost with water during the process of Momen-tofu making.
Kori-tofu is usually immersed in warm water before fixing it. This process allowed the thiocyanate in Kori-tofu to dissolve to the water, in which Kori-tofu has been immersed. The solubility of thiocyanate to water increased in the presence of salt and acid.

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In this paper are described the results of experimental study on the failure of cutting edge by cutting work on foods using various kinds of Kitchen-Knives and effects of resharpening of them.
Several Kitchen-Knives having the similar shape of cutting edge were used and a definite experimenter was selected for each knife to carry out cutting experiment.
Specimen of food on chopping board were cut perpendicular to the board and relationship between number of progressive cutting action and failure of cutting edge were studied, the latter being observed under metallographic microscope.
After a definite times of cutting action were repeated, the Kitchen-Knives were resharpened by each experimenter to obtain sharp cutting edge which each experimenter thought the best.
These resharpened Kitchen-Knives were checked and experiments were repeated under the same conditions described above.
In these experiments, the number of cutting times, at which the experimenter felt cutting edge had become dull, were differed by experimenter and shapes of resharpened cutting edge differed too by experimenter of resharpening.

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Estimation of mean skin temperature by thermography was seemed to be the most efficient method of those had ever carried out. The method, however, still included the error that would be yielded from the transformation by shadowing three-dimensional body to a plane and so on.
In this paper, small each body surface area devided on the trunk was measured on the thermograms and also on the photographs which were both taken from two directions, front and back, and from five directions, front, front 45°, side, back 45°, and back, respectively, and that was compared with the area which was taken directly on the same subject by gypsum method. Examining the amount of the transformation of the body surface area by thermography and by photography, the effects of those upon evaluation of the mean skin temperature were investigated in the case of the trunk.
As a result, it was found that the estimation errors of the body surface area were apparently increased more in thermogram than in photograph and more in using two direction's thermograms than in using five direction's ones, but the mean skin temperature of the trunk calculated from those data changed only less than ± 1% (± 0.2°C), so that the error was almost negligible in the case of the trunk.

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[in Japanese]

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[in Japanese]

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[in Japanese]

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