The dispersal of material from white rice kernels upon treatment for 23 hours with 1.2 per cent potassium hydroxide was evaluated for its spreading and clearing on 5-point numerical scales. 21 varieties of ripened and 4 varieties of unripened rice were used in the study. Variety of more pronounced spreading and clearing was the less-resistant one and that of slight spreading and clearing was the most resistant variety. 1. Glutinous rice was more resistant than non-glutinous rice. 2. Among the non-glutinous rices there are rice of resistant variety and rice of lessresistant variety. 3. Unripened rice was less-resistant than ripened rice. 4. The rice characterized by stickiness had a slight-to-moderate resistant for alkali solution. The rice of less-sticky nature had a more pronounced reaction.
Differential effect of dilute alkali on milled white non-glutinous rice was studied. There were varieties which are resistant and less-resistant to alkali solution. The variety that matured in early season was resistant and the variety that matured in late season was less-resistant to alkali solution.
The eating-quality of a various rices were tested.The cooked rices were classed in 5 grades with its stickiness from ‘very superior quality’ to ‘very poor quality.’ 1. Rices of ‘very superior quality’ grade are Norin No.1, Koshihikari, Koshiziwase, Norin No.36, Yachikogane, and Koshisakae. 2. Those of ‘superior quality’ grade are Norin No.36, Aikoku No.70, Norin No.20, and Sakae. 3. Those of ‘middle quality’ are Nihonkai, Yoneyama, Fujisaka No.5, and Shin No.7. 4. Those of ‘poor quality’ are Norin No.41, Hokuriku No.52, San-in No.52, and Mihonishiki. 5.Those of ‘very poor quality’ are Norin No.34, Tangin and Rikuto No.12.
The young albino rats were fed with wheat flour fortified with 0.5% of L-lysine, DLthreonine, DL-methionine or DL-tryptophan, respectively, and the effects on the growth rate, protein efficiency and biological value were studied. The positive effects on the growth rate and biological value were observed only with L-lysine. When the diet was fortified by 0.5% of lysine plus0.5% of threonine, methionine or tryptophan, the effects on the growth rate and protein efficiency were observed only with lysine plus tryptophan.
Sweet potato and wheat flour dough were fried at 170°C for5minutes with rancid or non-rancid oils of rape and soybean. The amount of oil adsorbed on these materials fried with rancid oil was more than that of non-rancid one. When these oils were used for frying of dough once a day for 12 days, the changes of peroxide value and the amount of oil adsorbed on this were examined, and also the influence of some antioxidants added to these frying oils for these changes was observed.
The influence of bile and bile acid on the absorption of insoluble calcium salts, in theb owel was observed. The results obtained were as follows: 1) In vitro, calcium phosphate was dissolved by bile in pH6.0, but fatty acid calcium was not dissolved, and the inhibiting effect of bile and bile acid on the production of fatty acid calcium was not observed. 2) In vivo, by the isolated bowel of the dog, the absorptivities of calcium salts, which have high or low solubility in the bowel were observed. a) The absorption of CaCl2and Ca was promoted by bile and taurocholic acid. b) The Ca stearate seems to be slightly absorbed by the supplementation of some bile. c) The Ca oleate and Ca carbonate were not absorbed without regard to the presence of bile and taurocholic acid. 3) The absorption of Ca chlorate seems to be promoted in the pregnant dog.
Insects occasionally appear in the heat-processed foods, for example, biscuit and a-powder, during their storage. And it has been considered that the eggs of insects in the raw materials of foods metamorphosed. We studied on the dying temperature of eggs of Tribolium castameum, one of stored grain pests, and the results were as follows: Eggs were killed completely by heating at about 50°C for 30 minutes. Eggs and insects were killed also by the low temperature. It is considered that the appearance of the insects in the heat processed foods are not resulted by the eggs in the raw materials, but by the invasion from the outside.
The authors stunied that which kinds of packaging materials could stand effectively for the invasion of insects. A series of synthetic resins and several kinds of papers were used for this experiment. As testing insects, Tribolium castaneum, Rhizopertha dominica and Calanda sasakii were used, and the results were as fbllows: 1.Among the same kinds of packaging materials the thicker were the better 2.Among diffbrent kinds of packaging materials, polyester, vinylinene-chloride and polyethylene craft papers were stronger than the others. 3.Most packaging materials suffered from very Iarge damage by Rhizopertha dominica. The series of synthetic resins was apt to be broken by Tribolium castaneum and that of papers was apt to be broken by Calanda sasakki.
The relation between the moisture of food and the reproduction of stored grain pests were studied. As a test insect, Tribolium castaneum was used in the experiment. As compared with the case of foods of more than 14% moisture, the reproduction of insects could be kept back partly in the food of to 13% moisture, and considerably in the food of less than 7% moisture.Once after the infestation of larvae, the moisture of food increased owing to the reproduction of the insects, and the reproduction of insects were carried on, in the less moist food, though the rate or speed of reproduction were reduced as compared with the case in the moist food.
In the previous papres, it was reported that, by the washing of raw starch with dilute sodium dodecyl sulfonate solution, the content of protein in this was greatly decreased and also the puterification of this was suppressed. As globulin is solubilized with dilute alkaline or NaCl solutions, whether the synergistic action of some inorganic salts with the deterdent for the solubilization of protein contaminated in starch is or not was further investigated. As the results, NaC1, Na2SO4, Na5P3O10, Na2CO3, and NaHS03, used itself, showed no effect on this deproteinization, while, used with the detergent, Na2CO3 and NaHSO3 showed some synergistic effect.