In the previous paper, the authors reported on the precipitate which was considered as one of the causes of thiamine loss, when high concentration of tannin and thiamine were mixed. The mechanism of thiamine loss in the case of low concentration of tannin solution, which was so tiny that no precipitate was formed even when mixed with thiamine, was further examined.
A marked decrease of thiamine was observed when the thiamine and tannin mixture was brought to pH 7 at 60.The products formed in this reaction was analysed with paper chromatography and others. A small amount of thiamine disulfide (TDS) was found. The longer the reaction time continued, the more the thiamine decreased.But the amount of TDS formed was not always incresed in proportion to the thiamine loss.Besides TDS, thiochrome, vitachrome, thiothiamine and thiazole compound were detected by various methods.Thiamine-decomposite formed by tannin was not recovered by the addition of acid. From an evidence of little change of TDS by tannin, it was proved that TDS would hardly be decomposed by tannin.Finally, at this reaction, TDS seemed to be formed only a little and the majority of thiamine is probably destroyed to physiologically inactive compounds.

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The differences of the nutritive value were presented in comparison with the rate of gain, serum protein, liver-fat, -phospholipid and -glycogen of weanling rats fed with various types of soybeans and its products as their sole source of protein in vivo.
Autoclaved soybean meal produced the best growth, and Kinako meal, boiled soybean meal, Tofu meal and Natto meal followed. The addition of methionine to the boiled soybean, Kinako and Tofu meal resulted in some growth improvement, and also the addi tion of autoclaved soybean to the Natto meal showed a good effect.
The levels of serum protein, liver-fat, -phosphlipid and-glycogen of animals showed no remarkable difference in each group.

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A simple, rapid, accurate method for the determination of total cholesterol in foods has been devised.
The method involves saponification of the food with alcoholic KOH, extraction of the free cholesterol with petroleum ether and measurement of the cholesterol by means of the Liebermann-Burchard color reaction.
The following experiments have been carried out for the investigation of the proposed method.
1.In the recovery test with cholesteryl-palmitate, the reproducibility was 99.3%.
2. In the addition test with fish samples, 100±3% of cholesterol was recovered.
3. The proposed method was compared with Schoenheimer-Sperry method for fish samples, and slightly higher values were obtained by the former.
4. The influences of fat soluble vitamins on the method were studied, and the result showed that there was no influence by fat soluble vitamins on Liebermann -Burchard reaction in the ordinary or common foods.

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The contents of crude fat, free and total cholesterol and phosphatide in food materials were determined.
The average content of total cholesterol in 31 kinds of fishes was 91.6±18.0mg% and that of phosphatides was 476.4±150.8mg%.
In general, high phosphatide contents were obtained in fishes which had high level of cholesterol.
The cholesterol and phosphatide levels of cuttle-fishes, ocutopuses, lobsters, spawns and milts were higher than those of fishes. Those of cuttle-fishes, spawns and milts were quadruple as much as the mean level of fishes.

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As a result of the studies on the prevention of the browning reaction during the production of candies, Na-tetraphosphate was found to have superior preventing action than the other poly-phosphates. The poly-phosphates have a remarkable effect at 100mg%, and good results are given with regard to the influence of pH for those products, when this value is lower than 4.0.The poly-phosphates have no relation to the Maillard reaction, while they prevent the browning reaction based on the oxidative destruction of fructose which comes from sucrose.

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When spinach was fried with non-rancid soy-bean oil at 170°C, chlorophyll contained in this was completely decomposed in less than 7 minutes, while, in the case of rancid oil, the period was shortened to 3 minutes.
The production of unknown pyrrole derivative by this procedure from chlorophyll was recognized from colour reaction and paper partition chromatography.

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Onion, potato, radish, and carrot were fried at 170°C for 3 minutes with rancid or non-rancid oils of rape and soybean.
Vitamin C of these materials was found to be more decomposed when rancid oil was used than the case of non-rancid one.
When these oils were used for frying of vegetables once a day for 15 days, the changes of peroxide value and of vitamin C on these were examined. The higher the peroxide value of frying oil, the more the decomposition of vitamin C in vegetables was.
It was found that the addition of some antioxidants for oils promoted the decomposition of vitamin C.

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The growth of albino rats was retarded when fed on skim-milk only, and could not improve with addition of soybean oil. Supplement of whole powdered milk gave no effect. Supplement of rice flour with powdered skim-milk, however, promoted their growth remarkably, and an unsuccessful attempt was made to attribute reason for this fact to some property of polished rice flour except starch.

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Observation was made on the growth of albino rats fed on the flour products saled for baby's food A, B and C. The products A and B were manufactured from polished rice. When fed on A only gave an inferior effect on the growth, but addition of lysine to A, and fed on B only, gave about the same effect of polished rice flour. From these results, A is considered to have lost lysine through heating treatment in the course of manufacture. Rats administered with only C, products from starch, lost weight and suffered from lypoproteinemia.

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It was demonstrated that thiamine was decomposed by the extract of green tea and the active fraction was separated by the aid of paper chromatography with some solvent extractions.
The results obtained from the experiments at pH 7 and 60°C indicated that the fraction contained the thermostable thiamine-decomposing factor which is different from tannin and flavonoids which have been hitherto regarded as the agents of this phenomenon.
Some parts of thiamine was oxidized to disulfide form.

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Free calcium, magnesium and phosphorus and their total contents in some green vegetables were determined.
1. Vegetables with green leaves are good calcium sources with high calcium contents, and the free calcium in these samples is above 50 per cent of the total. Exceptionally low free calcium content of spinach, 5 per cent of total calcium, may be due to the presence of oxalate in spinach.
2.Magnesium content is higher in spinach than in the other vegetables. Generally the free magnesium is about 30 per cent of the total magnesium.
3 No remarkable difference is found in the total content of phosphorus in vegetables examined. Less calcium and magnesium are contained in the sweet pepper than in the other leafy regetables.

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High voltage paperelectrophoresis was used for the separation of the free amino acid pattern of serum, liver and urine of lysine imbalanced diet fed rat.
Electrophoresis was performed at a potential gradient of 2, 000 & 4, 000 volt/57cm and in acetic-pyridine buffer (pH3.6) for 15 and 30 minutes.
The free amino acid pattern of serum and liver of lysine imbalanced group showed no difference against that of normal rat, but the pattern of urine showed paticular difference.
On the pattern of urine of lysine imbalanced group, the increase of a-aminoadipic acid, which is an unusual amino acid in normal urine and a product from lysine metabolism, was indicated by electro-phoresis and paper chromatography.

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To the people who live in a village of rice-cultivating area and eat chiefly rice, soya soup and salted vegetables, the improvement of food was planned as follows;
a. To increase the production of crops which supply vitamins and minerals.
b. To encourage consumption of soya soup enriched with calcium, bread enriched with roasted soybeans, rice diet mixed with refined barley.
c. To promote the dairy production and poultry raising.
d. The co-purchasing of carrots and spinach.
Five years later, the death rate by apoplexy, pneumania, heart failure, carcinoma and enteritis had decreased remarkably. On the contrary, the death rate of the adjoining village, where no such improvement plan had been carried on, had, during the same period, increased oticeably by apolexy, carcinoma and cirrhosis

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Recently much works have been made on the discrimination between Ca and Sr in animal organs, and they reported that a high Ca predominant discrimination in hard tissues but high Sr predominant phenomenon in excreta was observed. However, little work has been done on the fetus of animal.
The present experiments ware made on discrimination between Ca and Sr when these elements were transfered from dam to her fetus.
1) At 6, 13, 19 and 21 days after conception, pregnant rats were injected with Ca-45, Sr-89 mixed solution, and 24 hours later they were sacrificed and fetus with uterus and other organs of dams ware disected, and radioactivities of Ca*and Sr*were measured respectivery. Otherwise microradioautographical studies were carried out by contacting method with slice of fetus at 20 days after conception. Results were as follows.
2) The fetus at 7th day was found to have grown up slightly but at 14th day, corresponding to the later half, a remarkable growth was observed. On the other hand, micro3) A clear Ca predominant discrimination was found in any grdwing stages of the fetus. This discrimination increased with passage of day, and in new born's body, Ca was found as twice as Sr in amount scopic observation indicated that the fetus of very first day before birth had grown up well.
4) Ca predominance was higher in fetus than in other organs of dam.
5) Microradioautogram showed, however, the discrimination of Ca and Sr were almost equal in the tissues of fetus.

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