Even though the greater amounts of calcium and phosphorous taken by the rachitic infants and animals from their mother's milk and the diets than the nomals, their absorption or retention in the body was smaller and also their metabolisms in the body became more diffcult. However, potassium and sodium, showed sometimes the reverse tendencies comparing with those of calcium and phosphorous.The amounts of total and di alyzable calcium and also phosphorous were greater in the mother, s milk taken by the good nutritive infants but the excretions of calcium, phosphorous, iron, and copper were generally smaller than those of malnutritive infants.
In accordance with the real survey, held at Aichi Pref, Nagoya City, and others onMay, 1957, on the individual business conditions, many kinds of food for testing rats wereprepared, and for about a month, these foods were administered to rats. The results of thisexperiment were as follows: 1. The remarkable deficiencies of calories, proteins, Ca, and various vitamins (especiallyvitamin A and riboflavin) on the foods used in this study were observed. 2. The growth of these experimental animals were only 65-70%of standard group.
Two kinds of choline deficient diet, one is low in protein and the other is high inprotein and fat and low in methionine, were fed to rats and the results were as follows. 1) Diet low in protein produced fatty liver when casein, used as a source of protein, waspurified with water and alcohol completely, but did not occur the kidney damage. In one case, acute liver necrosis was found after high peroxide value of liver lipid hadrapidly dropped. 2) Diet high in protein and fat and low in methionine, produced characteristic hemorrhagickidney in choline deficiency even though fatty liver was not so remarkable. This difference might be due to the quality and quantity of protein or fat used inthese experiments. 3) Cystine and tocopherol enhanced choline deficiency while choline, vitamin B12, and methionine had the protective effect.
The occurrence of choline deficient symtomes, chiefly judged by fatty liver and hemorrhagickidney, was observed when various fatty acids were added to low casein diet fedto rats. As the results of these experiments, it was found that stearic acid was more toxicthan oleic acid and short-chain saturated fatty acids lauric, caprylic, and capric acids) werel ess toxic than long-chain fatty acids (stearic, palmitic, and myristic acids).
The sudachi is the special fruit of Tokushima prefecture, and it is most used in theAutumn. The main object of using it is to taste its essence, or its special perfume. The fruit increases its weight by 12 times and pulp weight changes from 35% to 75%of its total weight during the growing seasons (from July to November). The largest factor of the increased weight is moisture, and another components (protein, fiber, pectin and ash) begin to decrease their proportion from the end of August.
In this paper we are reporting on the results of the estimation of Sudachi juice. 1. Specific gravity of the juice is nearly 1.03. 2. pH of the Sudachi juice is2.2-2.5and juice obtained from the sarcocarp contains 3-5%of acids. As it gets ripe, the acid tends to decrease. 3. Glucose, fructo3e and sucrose are detected as the sugar component by the paper partition chromatography. 4. The sugar content is0.6-2.0%and increases greatly when it is overripe. This is caused by the increase of cane sugar, as the quantity of reducing sugar is constant.
Urinary excretion of acids and bases by healthy women on a normal diet was investigated. It was obserbed that the excreted substances in urine were influenced by foods and conditions in the body. Generally, excretions of total bases and Cl were proportional to the volume of urine and parallel with each other. Urinal pH was scattered from 5.0 to 8.0, and decreased gradually toward afternoon and it was found that there was some tendency between the increases of NH3, H3PO4concentration and titratable acidity and the decrease of pH.
In a previous study of the excretion of components in the urine of normal subjects, marked variations were observed in responce to daily foods and conditions in the body. The effect of dosed various acidee and bases on the excretion of urinary substances was investigated in this report. The administration of HCl, NH4Cl and NaCl increased total base and Cl after 3 hours in the urinary excretion, respectively, but that of NaHCO3 increased total base only. HCl, organic acids and sugared water decreased pH and produced increases in the excretion of NH3, H3PO4 and titratable acidity.
Several food materials, land and marine products, were analyzed on its contents of calcium and radio-strontium. Land produce foods, such as rice and wheat, harvested in 1957, contained 11-16mg of calcium per 100g, but strontium unit (SrU: Sr90μμc/Cag) were increased about 10 times of that of 1956 year's ones and amounted to about 100×SrU. On the other hand, marine products, such as cooking salt contained Sr90 only 14 SrU. It was considered that SrU content of marine products was less than that of land produced materials, because in the sea, Sr90 would be diluted by sea water.
The authors devised a new method of measuring the acid or alkaline effect of food by titration of ash sample with glass electrode. The acid effect is represented with a negative number of ml of normal alkali required for neutralization of the ash solution obtained from 100g food sample, while the alkaline effect with a positive number of ml of normal acid. Various food materials were measured and the values determined were found to coincide with the previous author's within the experimental error. The acid or alkaline effects of Japanese diets of various composition were also determined to coincide well with the calculated values from food compositions. The mean value for all Japanese people which was calculated from the mean food consumption surveyed by the Ministry of Health and Welfare was -1.5, indicating an almost neutral effect.
The studies on the heat-resistibility of coliform organisms in milk were done, and the following results Nvere obtained. 1) Coliform organisms isolated from raw-and pasteurized-milk were heated in saline solution and 6 strains, out of 76 Escherichia Coli strains, survived after that at 63°C for 30 minutes. 2) Coliform organisms suspended in milk had, in general, more heat resistibility than in other medium. 3) The destruction of coliform organisms occures logarithmically according to the monomolecular reaction equation, and coliform organisms may survive after the pasteurization at 63°C for 30 min. when present in excessive numbers. 4) There is no difference in heat-resistibility between the strains cultured in milk and the one cultured in broth when the concentration of bacteria in heating medium is the same numbers. 5) The heat shocked coliform organisms may lie dormant for some periods without multiplying in desoxycholate agar and other medium.