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.
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.
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%.
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.
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.
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.