1. In this study, we collected and weighed all foods and beverages as consumed by five children in the home during 2-day study periods; then determined calcium and phosphorus levels by chemical analysis and by calculation using the Japanese Standard Food Composition Table; Supplements to the 3rd edition (the Table).
2. Sixty-five samples were recorded in the Table and ninety-eight samples were not.
3. A good agreement was found between the calculated and the analyzed values of calcium and phosphorus in the case samples were recorded in the Table.
4. When examining foods and dishes not recorded in the Table, they are substituted by some foods recorded in the Table, which were apparently similar to consumed foods, for the calculation of calcium and phosphorus levels. This substitution caused a great discrepancy between the results by actual analysis and by calculation.

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This study was carried out to examine the influence of nutritional status of rats, especially the effect of dietary protein and lipid, on vitamin E transfer among serum, liver and erythrocyte. We observed the effect of the protein source such as milk casein, soybean and levels of protein, and the effect of cholesterol loaded diet and of internal lipid Triton WR-1339 treatment to introduce hyperlipemia.
Following results were obtained.
1) Effect of dietary protein. When rats were fed at levels of 20% and 60% casein in diets for 6 weeks, the concentrations of α-tocopherol in serum, erythrocyte and liver were not different from each other. But rats at 5% casein decreased significantly the concentration of α tocopherol in erythrocyte and of serum a-Toc/T-chol. ratio than did the group of 20% casein. The effects of milk casein and soybean protein, were compared at 10% and 20% levels in diet each other. Soybean protein fed rats showed lower concentration of α-tocopherol in serum, erythrocyte and liver than casein fed rats at the same level of protein. Serum α-Toc/T-chol. ratio of soybean protein fed rats became lower than that of casein fed rats.
2) Effect of lipids. (1) Effect of dietary lipid; To examine the effect of dietary cholesterol on vitamin E status of rats, 0.5% cholesterol loaded diet was administered to rats. In cholesterol loaded group, the concentration of α-tocopherol in liver increased significantly than control group, but that in serum and erythrocyte was not significantly different from control group, although cholesterol level in serum increased. (2) Effect of internal lipid; In rats which were induced hyperlipemia by an in-jection of Triton WR-1339 intravenously, α-tocopherol level in serum increased markedly following with increase of lipid level in serum, reversely the concentrations of α-tocopherol in liver and erythrocyte were decreased. Changes of α-tocopherol level in serum and liver related closely to lipids in them.

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The contents of non protein nitrogen, urea, taurine and other free amino acids were determined in the milk of cynomolgus monkey (Macaca fascicularis). The milk samples were collected longitudinally from 12 healthy cynomolgus monkey mothers at 2 to 4, 14, 30, 60 and 90 days of lactation. The crude protein content of the milk attained to the level of mature milk after 14 days of lactation. The non protein nitrogen of the milk constituted 12 to 14% of the total nitrogen and the urea nitrogen 50 to 60 % of the nonprotein nitrogen. Glutamic acid, taurine, glutamine, aspartic acid, alanine and serine were abundant in milk. It was found that free amino acid patterns of cynomolgus monkey have close similarities to those of human milk. Ethanolamine, phosphoethanolamine and phosphoserine were observed in cynomolgus monkey milk like those in human milk. The blood samples from cyno-molgus monkey mothers and their own infants were collected at the same time of milking for free amino acid analysis. The concentrations of most free amino acids in the milk were lower than those in the mother serum, except for taurine, aspartic acid, glutamic acid and glutamine. The contents of ethanolamine, phosphoethanolamine and phosphoserine in the milk were higher than those in the mother serum. The urea levels in milk and mother serum were similar. The infant serum was higher than mother serum in taurine and glutamic acid, and lower in proline and alanine. Serum taurine concentrations of cynomolgus monkey infants were higher than those of human breast-fed infants at 30 days after birth.

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Hen's egg white is a key ingredient in many food products because of its ability to aggregate when heated. However, the output of processed goods using egg white has been limited upto date. If egg white lost the ability of thermal coagulation, it would be more widely utilized, in food products as well as in many culture mediums for microorganisms or animal cells (tissue culture). We inves-tigated to find the conditions of non-thermal coagulation of egg white. In the preceding paper, the thermal coagulation of egg white was shown to be reduced in salt-free medium. In order to find non-aggregating condition even in the presence of salts, the effect of partial hydrolysis by acid or alkali on thermal coagulation of egg white was studied in this report. When 2 N hydrochloric acid was added to the same volume of egg white solution, protein aggregated immediately and large amount of pre-cipitate was foamed. It was dissolved in limited amounts by continued heating at 100°C for a period of approximately 1 hr. The filtrate being removed the precipitate was not coagulated by heating even in the medium containing of salts, and the medium grew well microorganisms. However, the yield of protein contained in filtrate was low (34%). In the case of addition of 2 N sodium hydroxide to egg solution, protein hardly aggregated and precipitate was rarely found in this solution. After heating stepwisely at 100°C or 120°C for 0 min to 120 min, thermal coagulation test was similarly tried for the filtrate adding salts. The egg white solution did not coagulate at all. Protein in egg white became to be utilized without waste. Furthermore, in non-thermal coagulating protein of egg white, we found it preferable to heat at 120°C for 15 min in 0.1N NaOH solution. However, the egg white medium heated in alkali never grew microorganisms (E. ashbyii). We presumed that some toxins like lysino-alanin appeared by alkali-heating of proteins.

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Some chemical and physical properties of lotus and arrowhead starches were investigated. The results obtained were as follows;
1) The most popular sizes of lotus and arrowhead starches were 30-40 pm and 10-20 μm, respec- tively. The mean particle sizes of them were 32.7 μm and 14.5 μm, respectively.
2) Susceptibility of arrowhead starch granules to hog pancreatin was similar to that of normal maize. Parcent degradation of lotus starch granules by hog pancreatin was approximately 50 % by 24 hour's reaction.
3) By scanning electron microscopy (SEM), we could observe straited structures on the surface of lotus starch granules and layered internal structures of lotus, and arrowhead starch granules at-tacked by pancreatin.
4) Amylose contents determined by the amperometric iodine-titration method were 21.0 % for lotus and 28. 7 % for arrowhead. Amylose contents determined by gel filtration of isoamylase-debranch-ed starches were 21.3% for lotus and 29.4% for arrowhead.
5) The initiation temperature of gelatinization obtained by photopastegraphy were 53.5°C for lotus and 61°C for arrowhead. Onset temperature by differential scanning calorimetry (DSC) were 58.6°C for lotus and 67.4°C for arrowhead.
6) By X-ray diffractometry lotus and arrowhead starches showed B-type and C_A-type patterns, respectively.
7) The initial pasting temperature measured by Brabender's amylography (of 6 % starch samples) were 62°C for lotus and 70°C for arrowhead. The maximum viscosity (ηmax) of them were 958 B. U. for lotus and 640 B.U. for arrowhead and the break down were 768 B. U. for lotus and 200 B. U. for arrowhead.

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In order to determine cholesterol content in eggs, the several methods were compared. Then the cholesterol content in avian eggs were determined by enzymatic method. The results obtained were as follows;
1) After saponification of the lipids in egg yolk, acetone was used for the extraction of cholesterol before the extraction by n-hexane to prevent emulsion. The recovery by this method was 95±5%.
2) The cholesterol content in eggs was determined by the colorimetric (Liebermann-Bur-chard, Zak-Henry, o-phthalaldehyde), enzymatic and gas chromatographic methods, and the experimental results of those assays were nearly equal. All the methods could be applied for the determination of cholesterol in eggs.
3) The cholesterol content in egg yolk laid by layers was significantly lower than those of egg and meat type hens.
4) The cholesterol content of the egg yolk from Osaka Dack, Japanese Quail, Green Pheasant, Korian-Ring Necked Pheasant ant Guinea Fowl were 15.5, 13.8, 15.1, 12.9 and 14.0mg/g yolk, respectively.

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