The effect of poly-phosphates as a preservative for l-ascorbic acid was examined. Sodium hexametaphosphate had somewhat superior preservative effect to metaphospharic acid for l-ascorbic acid solution. This effect was especially increased below pH 3.5 and the most effective range of this was found to be 50-400mg % in l-ascorbic acid solution.
The effect of sodium hexametaphosphate as a preservative for l-ascorbic acid in sugared and none sugared orange juices was examined. Sodium hexametaphosphate was found to be effective for the preservation of l-ascorbic acid in above two kinds of orange juices, especially in the latter.
The basal metabolic rate of 21 Japanese infants (2-4 years of age) was measured 3-5 times over in each season for a year by the helmet-mask method, and the seasonal changes of those were as follows: (1) The basal metabolic rate of infants was the lowest in summer and the highest in winter, that of boys in winter was increased by 13.1%, in spring, +8.5%, and in autumn, +3.6% of that in summer; that of girls in winter being increased by +13.5%, in spring, +11.2%, and in autumn, +5.6% of that in summer. (2) The amounts of O2-consumption were in proportion to the basal metabolic rate, and were the highest in winter, and the lowest in summer. But the amounts of CO2-excretion were not different in each season. (3) The respiratory quotient showed high value in summer and autumn, and the lowest in winter.
The basal metabolic rate of 64 infants (1-4 years of age) in the Hokuriku-District was measured by the helmet-mask method, and the process of these changes by age were observed. In consequence, the new research data on the basal metabolic rate of Japanese infants were reported.
The components of the boiled extracts of the flesh, the, head, the intestines, and also the combination of these parts of ‘Niboshi’ were mutually compared quantitatively, and the free amino acids in them were also inspected by paper-chromatography. From these it was assumed that the inferiority of the taste of this boiled extract to that of ‘Kombu’(Larninaria japonica) as the broth would be due to higher fats content of the former than the latter.
To prepare the broth from ‘Kombu’(Laminaria japonica) this is boiled in water for 3 to 5 minutes or soaked in water for 2 to 5 hours. The quantity of iodine in these broth and residue was compared mutually. In every cases about 80% of total iodine dissolved in broth.
The content of total amino acid in 16 kinds of soybean products were determined by microbiological assay method. The experiments were conducted with the following specimen obtained from market, the results being discussed in comparison with those of soybean assayed under the same series of the experiment: Two species of soybean (1) and (2) these specimen numbers coincide with those in Table (3), Tofu (3), Abura-age (4), Okara (5), Kori-dofu (6), Yuba (7), Kina-ko (8), Natto (9) and Nyu-fu (10). Among the specimen (3) to (9), histidine of (3), lysine of (5), and methionine of (6) and (7) showed rather high potency in comparison with the average value of two species of soybean, and aspartic acid of (3), cystine, threonine and valine of (4), methionine and tyrosine of (5), cystine of (7) and threonine of (9) were found to be inferior to those of soybean. The most marked difference was observed in the amino acids component of (10) as illustrated in Figure 1.
To examine the change of the amounts of amino acids during Tofu processing, the 18 kinds of total amino acids were assayed by microbiological method with the followingspecimen obtained from a series of definite process of Tofu.:(1) Material soybean, (2) Soybean immersed in tap water, (3) Go (steamed bean), (4) Okara (A), (5) Okara (B), (6) TOnyu, (7) Tofu (the final product), (8) Immersing water (to be wasted), (9) TO-yu, (these numbers are in coincidence with those in Table 2). From the results, shown in Table 2, tyrosine was found to move into Okara, and methionine and tryptophan to have also the same tendency.Generally speaking, except the specimen (8) and (9), no marked difference was observed in amino acid pattern among these specimen in comparison with material soybean.