The nutritive value of buckwheat was estimated by growth test with young albino rats fed on the following diets; Group I-V; provided with rice, wheat and buckwheat, all powdered, in various ratios (75/25/0, 50/50/0, 25/75/0, 50/25/25, 25/25/50).
Group VI;(contrast group) supplied with 9% egg albumin as protein source, but with the other nutrients to the same per cent as the other groups; each group given minerals and vitamin mixtures.
Comparing the groups given rice and wheat with the groups given more buckwheat than 1/3 of the mixture of rice and wheat, it was found that the growth of the latter was more remarkable than that of the former; nearly equal to that of the contrast group.
This result was assumed to be due to the rise of protein score by supplementation of essential amino acids, such as tryptophan, lysine and sulfur-containing amino acids, in which the mixture of rice and wheat was poor while buckwheat was rich.

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Forty albino rats were divided into five groups, and fed with the mixture of the polished rice powder, rice protein extracted from the rice powder and raw soy bean powder as a protein source of the basal diet. The ratio of rice and soy bean protein in the diet was 1.6: 1, and the total protein content was ten per cent.
The content of four essential amino acids, lysine, threonine, methionine and tryptophan was calculated and compared with the human reference protein.
Group A was a control group. The diet of group C was fortified with lysine and threonine to make their content about twice as much as that of the reference protein. The diet of group B was fortified only with lysine. The diet of group D was further fortified with methionine, and that of group E was fortified with the four amino acids. The latter two amino acids were fortified to make the total content twenty per cent as much as that of the reference protein.
The rats were fed with these diets for four weeks and the activities of the xanthine oxidase of the liver homogenate were estimated. The averaged activity of the control group (A) was 157, group B 127, group C 121, group D 267 and group E 307, uptaken O₂in μl per hour per gram of the liver, respectively. The differences between group E and each of group A, B and C were statistically significant.

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1. When antibiotics were used in the case of manufacturing or storage of bean sprouts, contents of vitamin C in the products have been retained more than in the untreatedone.
2. When antibiotics solutions were sprayed in the field 1-2 days before the harvest of vegetables, the freshness and vitamin C contents of vegetables were higher in comparison with those sprayed only with water.
3. The rice was soaked in the solution of antibiotics, indolacetic acid, vitamin B1, vitamin C or plain water, and washed, then germinated.
It was found that the germinating rate, the contents of glucose, dextrin, 80% alcohol soluble sugar and vitamin B1, and the activity of amylase were increased.

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The author fried foods in soybean oil added with antioxidants (Butyl hydroxyanisole, Hydroquinone) at 17°C for five minutes observing how many times the oil could be used, and measured the quantity of oil absorbed in fried foods and the smoking point. According to the experiment, the author guessd that the antioxidants was decomposed by heating, since in heated oil its action was gradually lowered.
In order to prove the decomposition by heating, the author separated antioxidants contained in oil (Butyl hydroxyanisole, Butyl hydroxytoluene, Hydroquinone, Propyl gallate, Iso amyl gallate) with silicagel column and extracted them by using ethyl acetate, then paperchromatographed the extract and judged the degree of decomposition of antioxidants from the colorification.
The following results were obtained; BHA was decomposed in 60 minutes, BHT in 120 minutes, Hydroquinone in 60 minutes, PG in 30 minutes and Isoamyl gallate in 60 minutes.

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No antioxygenic activity was observed when L, ο-dipalmitoyl-glycerylphosphorylethanolamine and a sample of chrornatographycally pure egg yolk cephalin were tested at 50°C against the methyl oleate fraction prepared from soybean oil and methyl oleate prepared from oleic acid.

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In the previous communication the authors observed that L-Na-glutamate, L-glutamic acid, and L-aspartic acid strikingly inhibited the autoxidation of L-ascorbic acid.
In this report the effect of some other amino acids or α-keto acids upon the autoxidation of that vitamin was studied arid the following results were obtained:-
L-ascorbic acid coexisting with those amino acids or α-keto acids such as L-cysteine, Lglutamic acid, L-Na-glutamate, L-aspartic acid L-methionine, DL-tryptphane, α-keto glutaric acid, oxalacetic acid, and pyruvic acid seemed to be very strikingly protected from the autoxidation; but DL-alanine, DL-serine, L-valine, glycine, L-arginine, L-lysine, and Lproline had no such effect.

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For the purpose of investigating the relationship between lignin content and digestibility of herbage, the effect of various pretreatments of the colloid titration method for the determination of lignin in herbage was studied, and consequently a comparison of this method with the 72 percent H₂SO₄ methods was performed.
A 72 percent H₂SO₄ method with the pretreatment of Ellis et al yielded low results and made a clear distinction between lignin contents in accordance with the growth period of herbage.
While, the colloid titration method presented by Senju et al resulted in lower lignin values than the Ellis method, when the pretreatments with 3 percent HCl and 0.25 percent Na₂CO₃ was carried out.
On these experiments, it was revealed that the colloid titration method was more convenient and efficacious in dealing with much number of samples, because the method required considerably less time for an analysis.

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Thirty-four kinds of recipe of cooking foods were studied for eating dry yeast (Mycotorula japonica) grown on sulfite waste liquor.
As the dry Yeast powder has a slightly bitter taste, a moderate mixture ratio of the yeast to foods depended on the original flavor of the cooked foods.
The mixture ratio of the yeast powder was following; Mustard 25%, Mustard-vinegar miso (fermented bean paste mixed with mustard & vinegar) 11%, fish and beast meats, 3.6-5%, flour and cereal starch 2.9%, Deep-fat fried foods 2.2%, cakes 2.2% and soups 0.9%.

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The miso (fermented bean paste) containing 5% dry yeast (Mycotorula japonica) matured earlier than control miso (without dry yeast).
The effect of stimulation was fairly obvious after a month.
In the sensory test of the miso-soups, the panels detected significantly better taste and color in the yeast samples than in the control sample, but found no significant difference in odor.
In miso manufacture, the dry yeast shortened the fermentation period and gave good taste and color in the miso-soups.

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The purpose of the present investigation was to see the effects on the storage and qualities of the fish sausage by the addition of dry yeast (Mycotorttla Japonica).
The flavors and taste of the yeast-sausage containing 3-5% dry yeast differed little from control sample (without dry yeast), but the additional ratio of the yeast was desirable to be about 3% in the sausage.
The addition of the yeast gave favorable effects upon the jelly-strength of the yeastfish sausage, especially within two weeks during storage.
The pH values and volatile organic acid contents of the yeast sausage showed no symptoms of putrefaction of them after 43 days.
The mold, yeast, and bacterial counts in the sausage increased by the addition of the yeast, but the increasing effect were inhibited by the simultaneous presence of an antiseptic agent, Z-Fran.
It was found that the dry yeast not only enriched, the product but also gave favorable effects upon the jelly-strength of the sausage.

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The main objection for cow's milk feeding for sucklings has been pointed for the fact that the casein-albumin ratio is 5: 1 in cow's milk or 6.3: 1 in conventional powdered milk while it is 1: 1 in mother's milk.
The new type milk powder trially produced by Dairy Reserach Inst.of Snow Brand Milk Products Co., Ltd. has a casein-albumin ratio of 1.7: 1, which is much closer to mother's milk. The feeding with the new type powdered milk for 2 to 4-month-old babies for a period of 3 months was trially carried out with the following results.
1. Earlier addition of powdered grain for enriching caloric value caused no gastroenteric disturbance.
2. No cas, of diaper scratch nor objection to intake of milk appeared.
3. Favourable body development was obtained.
4. Favourable ossification and remarkable anemiaprophylactic were seen.

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The following 10 vitamins, thiamine, riboflavin, vitamin B₆ group, niacin, pantothenic acid, folic acid, biotin, vitamin B₁₂, inositol, and acetylcholin contained in domestic royal jelly (Aomori) were determined by the microbioassay method.

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