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.
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.
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.
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.
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.
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.