It has been often said that the presence of invert sugar gives the paratability to sugarand sugar products.The author found that invert sugar had no such an effect when itwas mixed with saccharose or when sugar was partly inverted in different conditions.Onthe other hand, it was found by ultramicroscopic observations, that there were manycolloidal particles with Brownian motion in the filtered solution of so called paratablesugars.The number of those colloidal particles increased and reached a maximum inthe sugar solution when it was heated at 95°C, and after that slowly decreased with amore elongated heating.The heated solution with its maximum particle numbers wasfound to be the most paratable, and it was supposed that those colloidal particles ordroplets were one of the important factors for the taste of sugar and sugar products.
The change of electroconductivity of the sugar solution was observed in various conditions, and the relation of it with the taste of sugar was discussed.

View full abstract

Studies on the behaviour of ferric iron in colloidal solution of casein and potato starchwere carried out at the constant temporature of 40°C by the use of55Fe as a tracer.
The sample solution was prepared by the addition of 1mg of ferric iron containing ⁵⁵Fe to a definite amount of the casein or potato starch solution of the known concentrationand pH. After standing, 1ml of the supernatant was pipetted out at the definiteintervals and the activity of ⁵⁵Fe was measured with a gas-flow counter and the followingresults were obtained.
The amount of ferric iron in the casein or potato starch solution increased with theincrease of the casein or starch contents.
The retained amount of ferric iron was almost 100% in the solution containing morethan 0.5% casein or 0.01% starch at the pH range of The retained amount of ferric iron in the sample solutions decreased with the less contentsof the above values.

View full abstract

Sandwich biscuits are mainly made with shortening sandwich filling of a short plasticrange. During the transportation of the products, these are occasionally torn off, owing to Some stresses.
Although this trouble may be caused by many factors, the quality of shortening employed is one of the most important factors.
With the increase of temperature, the filling becomes soft, and losses its activity as thecementing material of two biscuit pieces. The tearing tester for sandwich biscuit pieceswas designed, and with this, the Act Drs affecting the tearing forces and also the relation ship between this force and its sensory evaluation were researched.
For biscuits, the limiting value for contact force was found to be 80-90g/cm² and, inthe case of 70 g/cm² or below, the filling was unsuitable and the separation of the pieceseasily occurred.
From the results obtained with this tester, it was concluded that, for the preparation of the filling composed of shortning and powdered sugar (1: 2), the use of shortening of morethan 30 SCI (Solid Content Index) was inevitable.

View full abstract

Qily surface phenomena of biscuit dough and baked product were examined. Thesephenomena had some influences on the machinability for dough and on the rancidity for baked goods. The relations between these phenomena and the qualities of shorteningsused were studied through the microscopic observation and the rheological measurementsfor biscuit dough. It was found that the oily surface phenomenon of dough and bakedproduct was effected by the rheological property of the used shortening.

View full abstract

Observation was made on the growth of rats administered with variable doses of threoninewith settled addition of lysine (0.4%). The greatest effect was observed in rats fed with 0.4%threonine with lysine, while those fed more than the level gave negative effect, and thosefed with 4% threoniue corresponded to those administered with no supplementation.

View full abstract

Infant rats were fed on polished rice added with powdered, skim-milk. The greatesteffect was obtained with 25% skim-milk. As for the rats to which were given polished riceadded with lysine and threonine and wheat protein simultaneously to maintain the nitrogenlevel, the same result was obtained as those administered with skim-milk.

View full abstract

The stability of thiamine in enriched soy-sauce by cooking was examined.
About 10% loss of thiamine was recognized when enriched soy-siuse alone was boiledfor30 minutes, but there was no loss for diluted soy-sauce by boiling.
Above 95% of thiamine in enriched soy-sauce which was used for cooking of potato, Japanese radish, meat of skipjack and sea-bream, and half-dried strips of skipjack was recovered.
It was concluded that there was no loss of thiamine in enriched soy-sauce by the usualcooking.

View full abstract

The author conducted metabolic experments on nine normal pregnant women at thetemnl stage of pregnuy and on three normal latting women during 30 to 32 daysafter delivbry in order to investigate the characterstics of nitrogen, calcium and phosphorusmetabolism durng pregnancy and lactation. The results of experiments are summarizedas follows.
(1) As for the nitrogen metabolism during Pregnauy, a balance from-0.3to+2.7g. is obtained by the average intake of 8.4 to 14.6 g. The accumulation rate does not increasewith the gestation month, and the rate was higher during second trimester than otherstage of prgnancy.
As for the ntrogen metabolism durng lactation, the balance was from-0.1 to+1.4gat the daily intake of average 12.8 to 14.2 g.
(2) There is a ba1ance of calcium metabolism from-22 to+378 mg. by the averagedaily inake of 406 to 1528 mg. during pregnancy. Calcium shortage might readily occurwith usual house meal, and therefbre it is recommendable to supplement 0.4 to 0.8 g. calciumpreparation durng Prgnancy, and a balance from-95to+616 mg. is observed forphosphorus metabolism with daily average intake of 678 to 1884 mg.
As for the calcium metabolism during lactation, the balaue is between-231 to-659mg. in all cases with daily average inake of 453 to 637 mg., and for the phosphorus metabolism, the balaue is from-385 to-3 mg. with daily average intake of 1184 to 1257 mg.

View full abstract

The Roe's method is well known as a 2, 4-dinitrophenyl-osazone method to detemine the amount of L-ascorbic acid in tissues.But this method is not convenient in practice due to the long hours required for production of the osazone.The authors attempted to minimize the time of reaction, and it was found that the quantitative analyses of both reduced and oxidized forms of L-ascorbic acid could be made by incubating the sample, which involved 1.2% thiourea, for 60 minutes at 50°C after adding 2, 4-dinitrophenylhydrazine.

View full abstract

Smoke produced with sawdust of Quereus Glandulifera was passed successively through a silicagel tube and a bottle containing soy-bean oil.
After that, materials adsorbed on the silicagel were extracted with methanol, and the solvent was distilled off.
The greatest antioxidint activity was recognized with this methanol extracted fraction of the smoke, and, by the paper chromatographic analysis, naphthol, isoamylgallate, hydroquinone, propylgallate, and butyl-hydroxytoluene ware detected in this fraction.

View full abstract

Naphthol, isoamylgallate, propylgallate, hydroquinone, and butyl-hydroxytoluene or their related compounds were also recognized in some smoked foods, like as smoked whale meat, and peroxide and acid values of the oil extracted from this smoked meat were found to be lower than those from non-smoked meat.
It was also confirmed that the effect of antioxidant for oils was. promoted by the combined use of some antioxidants as compared with that by the single use.

View full abstract

The organic acids in the food products such as soy sauce, soybean paste (miso), natto, pickle, vinegar, tea, coffee, bread etc.were estimated by the silica gel column chromatography. The kinds of the raw metarials and the processing methods gave remarkable effiects on the distribution of organic acids in each food product.
Soy sauces which were suspected to contain the acid-hydrolysate of soybean showed the presence of levulinic acid.
There was only acetic acid as the volatile acid in the vinegar, while succinic and lactic acid were determined as non-volatile acid.
The kinds of miso, prepared in a longer feimenting period, cotained valerianic, butyric and propionic acid, while only acetic acid was detected in the other products as volatile acid.
The toasted tea contained a large amount of volatile acids, while they were not found in green and black tea.

View full abstract

For the improvement upon humanized milk powder, the investigation was made on the frequency of appearence of Bifidus flora in infants by the feeding of some samples of new types of composition in which the lactose-protein ratio was from 3.7 to 4.6.
Especially, the influence by the difference of casein-albmin-globuline ratio and of addition with Bifidus factor (β-Ethy1-N-Acetyl-D-glucosarnine) was examined.
As the results, however a remarkable effect and a definite conclusion could not be obtained in any case, because of the difference in individual condition of tested infants.

View full abstract

When the rats were fed with “high Ca, low P, vitamin D free, composite feed (Ca/P 5: 1 or P 0)”, they suffered from experimental rickets. The authors observed the histological changes of tooth and bone of those rickety rats and found the existence of interference with the calcification of dentin similar to that seen in typical rickets.
The addition of small amounts of V. D, i. e., 1 or 2 I. U. per day to thefeed of a rickety rat over a period of 14 days brought about the production of wellcombined calcosperits in the calcified layer of dentin, but no marked formation of calcosperits was found in the epipyseal portion of the shin bone.

View full abstract

It is said that in grain there is a certain action that interferes with the bone calcification of young animals which is thought to be phytic-acid.However, there has been no report made on the effects of phytic-acid of rice on the calcification of tooth.
In view of this, experiments were performed to see how phytic-acid in rice effected the histological changes in the calcification of rat tooth and the interference with Ca-absorption by the mucous membrane of rat intestine, with special references to the effects of the ratio of Ca/P on the calcification of tooth and the condition of Ca-absorption.
1) When polished or unpolished rice was used as basic feed, it was found that the calcification of rat tooth was better in the case of the former than the latter.
2) When sodium-phosphate or sodium-phytate which was extracted from rice-bran was used as an additive for the feed, the interference with the calcification of tooth was found to be more severe in the latter case. 3) When fed on low Ca and high P feed, the degree of interference with the tooth calcification and Ca-absorption by phytic-acid was severe, but in each case the addition of Ca or V.D of proper consistency to the feed, greatly improved this situation.

View full abstract

Sodium salt of riboflavin-5′-phosphate (FMN) was administered by injection to rats and rabbits in the respective amount of 100, 200, and 300mg.per kilogram of their body weight.The amounts of blood sugar, glutathione in venous blood of rabbits and in liver of rats were estimated.The amount of blood sugar diminished within 24 hours and there-after gradually increased to the nolinal value in a week.Venous blood glutathione of rabbits showed remarkable decrease by the injection of FMN, but no influence could be seen on the liver glutathione of albino rats.
It was supposed that the diabetogenic action was caused by the given FMN.

View full abstract