1. Chicken, young rats, and pregnant rats and their weanlings have been fed on the rations containing a large quantity of the powder of red discolored wheat. There were no effects on the growth, distribution of viscera organs and pregnancy of animals.
2. An alcoholic extract of the red discolored wheat has been prepared and given to young rats in amount equivalent to about 25 grams of the red discolored wheat, per head. In this case, the growth of rats has been depleted and the content of non protein nitrogen in their livers has increased.
3. The alcoholic extract has been separated into ether soluble and insoluble fractions. The former fraction has shown the same maximum absorbance and peroxide values compared to the same preparation from normal wheat, except for the carotenoids which were absent in the preparation from discolored wheat.
4. The content of histamine in the ether insoluble fraction was very little.
5. Black discolored barleys contained higher amount of amide and reducing sugar.

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Cooking qualities of foreign rices and Japanese rices were evaluated by some objective measurements of physical and chemical characteristics. Among the sampls nine kinds were imported in 1958 from seven countries; Thailand, Burma, Italy, Spain, Egypt, China mainland and Taiwan.
The experiments were carried out on the modification of the method proposed by Dr. E. H. Dawson et al. of the Agriculture Research Service, U. S. Department of Agriculture. Experiments were made on the following items;(a) Water uptake ratio, (b) Expanded volume, (c) pH of residual liquid, (d) Total solid in residual liquid, (e) Intensity of starchiodine blue value of residual liquid. In addition, reaction of rice to the treatment with dilute alkali was inspected.
In the case of Thailand rice and Burmese rice, experimental results covering almost all the items showed clear difference in comparison with Japanese rice.Egyptian rice, Chinese rice and Taiwan rice showed characteristics most similar to those of Japanese rice, viewed from all the experimental items as a whole, while Italian rice and Spanish rice showed characteristics somewhat far from those of Japanese rice.Summing up the above, ten kinds of rice served as the samples could roughly be classified into three groups.

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Samples of fried bean curd were irradiated with Go⁶⁰γ-rays at the levels of 1, 1.5, and 3×10⁶r.under ice cooling, and the outer crust and protein were examined separately for steam volatile acids and sulfhydryl group.
The values obtained for both were not significantly different when the irradiated simples were compared with the non-irradiated.The results of the paper chromatographic examination showed the presence of only a single acid, presumably acetic acid, in the steam distillate of both irradiated and non-irradiated samples.
Sensory tests of the cooked irradiated samples were carried out.

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The nature of volatile carbonyls obtained from the crust of the fried bean curd irradiated under ice-cooling with Co⁶⁰ γ-rays at the levels of 1, 1.5 and 3×106r, was examined by paper chromatography according to the method described by Kummerow 8), Both irradiated samples and the non-irradiated gave the same number of carbonyls with similar Rf values, a maximum number being three with Rf 0.33, 0.57 and 0.87, The examination of the ultraviolet absorption spectra of each hydrazone indicated that the latter two may be unsaturated carbonyl compounds.

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(1) The diffraction pattern derived from starch in bread was examined by an X-ray diffractometer.The intensity of diffraction, based on the starch retrogradation, increased with aging, especially within the first day.
(2) The degree of transformation to a-type starch in several kinds of cookies was measured by X-ray diffractometric and enzymatic methods.Both results, obtained from these two methods, were clearly indicated to be mutually parallel.By these experiments, it became clear that the starches in“Karinto”, “Okoshi”and“Arare”were almost completely in a-type.On the other hand, starches in“Biscuit”and“Ball Cake”were proved to be in incomplete a-type.

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The existence of rutin in the seeds of buckwheat was expected by the method of paperchromatography in our previous report, and in our recent experiments yellow crystals were isolated from the methyl alcohol extract of the seeds of buckwheat ground out of their husks.The crystals were purified by recrystallization in 30% ethyl alcohol.
They were identified with rutin by element analysis, by infra-red absorptiometry and by other methods.
The determination of rutin in buckwheat seeds and flour was done by a paperchromatographic method which consisted of the descending method using Toyo, No.50 (1cm×40cm) filter paper, 25% iso-propyl alcohol as developiong solvent, and 0.1M.aluminum chloride solution as chromogenic reagent.The rutin content was determined utilizing the correlation between the quantity of the daubed rutin and the length of the appearing spot of rutin (Rf: 0.620∼0.640).
The results were as follows;-the amount of rutin was about 9mg% in seeds, and about 6mg% in flour, and after being kept in glass bottles for six months the remaining content was, in seeds, 90.9% in the dark, and 81.2% in the light, while, in flour, 82.6% in the dark, and 70.1% in the light.
Besides, the remaining content was measured when flour was heated at 60∼100°C and when exposed to the direct sunlight.

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Thirty four albino rats were fed for five months with rice powder as basal diet fortified with 0.2% of L-lysine.The protein level of the diet was 6.2%. Another fourteen rats were fed for thirty days with rice powder fortified with alkali extract, of rice protein and 0.2% of L-lysine. The protein level was amounted to 10%.
The effects of the supplemented D-, DL- and L- threonine, 0.25, 0.5 and 0.25% level, respectively, to the lower protein diet above cited, and 0.25% D- and L-threonine to the higher one were examined by the comparison of the growth rate, liver weight, liver fat and nitrogen level and the liver xanthine oxidase activity.
The growth rate of the animals with 10% protein level were higher than that of 6.2% level, but no effects of supplemented threonine were observed.
Activities of liver xanthine oxidase were higher in L-threonine group, than in D-group, but the difference was minimized between the groups of higher protein level.
The liver nitrogen level was higher in the group of higher protein level, but no difference was observed in the nitrogen as well as fat level between D-and L-threonine supplemented groups.

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1) It was revealed that four compounds derived from sugars, which could be separated by paper partition chromatography, interfered the determination of total vitamin C in sugar products by the Roe and Kuether's method.
2) Dehydroascorbic acid does not react with 2, 4-dinitrophenylhydrazine at O°C, while these interfering substances react with this in the same condition.
3) The Roe and Kuether's method was modified, based on these facts, and total vitamin C in sugar products, plant tissues, and other food products was estimated accurately by the modified method.

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The wettability of defatted dried milk is an important factor for its cooking quality.
By using the photoelectric colorimeter, the author measured light transmission every 10 seconds for 1 minute, after 0.1g of sample was fallen upon the surface of water (3.5cc) in an absorption cell.
(1) The wettability of various defatted dried milk imported for the school lunch program was tested.
(2) The wettability of the agglomerated milk was measured.
(3) Effect of particle size of milk on its wettability was investigated.

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The relationship between nitrogen levels of the diets and their nutritional efficiencies were observed on feeding experiment on rats.
The test diets were composed of milk casein to which were added 1% L-cystine, wheat starch, granulated sugar, vegetable oil, vitamins and minerals. Six test diets having 1.6, 1.4, 1.2, 1.0, 0.8, and 0.6% nitrogen level were prepared. Young rats were fed on these test diets for 30 days, and growth of rats, nitrogen efficiency and nitrogen balance were observed. When fed on diets of over 1% nitrogen almost normal growth was kept in rats, while nitrogen efficiency of the diet of 0.8% nitrogen was higher than that of over 1% nitrogen.
According to these results, the authors considered that about 1% nitrogen level of diet was the lower limit for normal rat's growth and high nitrogen efficiency of diet was kept on this level.

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The purpose of the experiment in this paper was to study the effect of diets containing excessive L-lysine on the nutritional efficiency for young rats.
(1) When fed on the L-lysine replaced diets, rats showed very slight growth depression. The test diets were prepared by replacing the casein in basal diet with excess of L-lysine and they had1.5%, 1.0%dietary nitrogen level and had various lysine/tryptophan ratios (LIT), ranging between 8 to 40.
(2) When fed on the diets of excessive L-lysine over 1.5%, 1.0% of dietary nitrogen level, rats showed very slight growth depression. However, when fed on the L-lysine excess diets having 0.6% dietary nitrogen level, they showed depression in the growth and nitrogen efficiency.
(3) In general, the effect of L-lysine excess diets on rat growth was not appeared in the diet of L/T about20and it appeared in the diet of L/T over 30.
(4) The excretion of L-lysine in rat urine fed on lysine excess diets, was very slight and was not over 1% to ingested lysine.
(5) Urinary ammonia-nitrogen content of rat, fed on lysine excess diet, amounted to about 30% of total nitrogen in urine.

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The losses of vitamin A during the baking and the storage of bread made with this vitamin enriched shortening were measured by the direct saponification method of bread.
The loss of the vitamin during the baking was found to be little, while that during the storage at room temperature attained to some extent. The cool storage is the one to be recommended for the prevention of the loss of vitamin A in bread.

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To remove the free lipids, from the high-density lipoprotein of the hen's egg-yolk, ultracentrifugation was employed in place of the ordinary ether extraction method which had been proved to give notable denaturing effect on the lipoproteins. Investigations were made on the homogeneity of the lipovitellin fraction thus obtained, by means of electophoresis, analytical ultracentrifugation and salting-in methods.
The ultracentrifugal diagram of this fraction revealed the presence of two components with distinctly different sedimentation constant, whereas the electrophoretic pattern showed only one peak.The salting-in methods with NaCl and KCl solution also demonstrated the existence of two components with different solubility.Thus, it was concluded that the so-called lipovitellin fraction of the hen's egg-yolk is heterogenous, consisting of at least two components.

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The influence of ether treatment on the lipovitellin fraction isolated from hen's egg-yolk was investigated by means of the Tiselius electrophoresis, analytical ultracentrifugation and of salting-in methods.
It was demonstrated that the ether treatment of the lipovitellin solution for 30 minutes at room temperature resulted in the appearance of a new component with higher electrophoretic mobility and higher sedimentation velocity and with lower solubility in salt solution than the original two protein components, accompanying the decrease in the amount to the latters. Still longer treatment caused the formation of precipitate which was completely insoluble in concentrated salt solution.
Thus, the ether treatment was proved to give a notable denaturing effect on the lipovitellin of the hen's egg-yolk.

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