Two tendencies are evident in published materials on the characteristic and nturitive changes in oils during heating. Some groups insist that heated oils develop toxic substances which reduce the nutritive value but other groups insist that heated oils are as nutritive as original oils. The author has investigated the characteristic and nutritive changes of slightly heated oils.
Synthetic trilinolenins, and natural soybean and linseed oils which were oxidizedto different extents were heated at 200°C for 2 hours and the characteristic and nutritive changes were studied. In these experiments increases of specific gravity and refractive index were small and decrease of iodine value was less than 10%. However, increase of viscosity and changes of optical characteristics were remarkable.
Experimental animals grew normally and showed no toxic symptoms when these samples were fed. The reports on toxicity which have been published about heated oils could not be applied to the slightly heated oils which were studied by the author.

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It is of interest to use glucose prepared by enzymatic hydrolysis of starch for food processing. This glucose preparation contains no bitter components such as gentiobiose found usually in the preparation from commercial starch by acid hydrolysis, and the glucose is said to have a higher osmotic pressure than sucrose when mixed in food product.
When the glucose is used in the preparation of “cooked beans” instead of sucrose, any mould did not grow during the course of the experiment of 10 days' incubation at 300C. This result indicates that glucose showed better anti-mould effect than sucrose did.
No difference in the taste could be detected between the samples prepared with sucrose and with glucose, or among the ones prepared with sucrose and glucose mixed.

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A nutritional and dietary study through a year has been conducted on eight children of two to four years of age, in relation to their health, growth, and dietaryhi story. There have been observed little definite relations between height and weight of the children and those of their parents, between the number of the decayed teeth of the children and that of their parents, and between height and weight of the children and the dietary habits of their mothers during pregnancy. The correlation level between the present height and weight of the children and those at their time of birth has been around γ=0.7. It might be neccessary to accumulate more cases than those of the present study for the confidential evaluation of the relation between the feeding method of the first year of their life and the present status of health and growth of the children.

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The present studies were made to elucidate whether the enzymic formation of inosinic acid from various raw materials was possible.
1. The preparation of crystalline Ba-inosinate was attempted from whale or rabbit muscle by the Astern's method, and pure Na-salts were prepared by ion-exchange chromatography.
2. Concerning with the investigation on the natural sources for the inosinic acid formation, it was confirmed that adenine, hypoxanthine, guanine, xanthine, uracil, and thymine were widely distributed in biological materials.
3. Finally, the enzymic formation of nucleosides and nucleotides was carefully tested with animal tissue homogenate, and the formation of inosine and inosinic acid from hypoxanthine and D-ribose was realized with paper chromatography using rat-liver or shellfish homogenate.

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Recently, the authors had attempted to investigate the effect of vitamin B₁-deficiency to the apo-enzyme activities in various enzyme systems in rats, and activity decrease of pyruvate-oxidase system in vitamin B₁-deficient rats was first observed with wased liver homogenate even with the supplement of various co-factors. In 2nd experiments, decrease of apo-enzyme activities in phosphorylase a, amino acid oxidases and the related enzyme systems was carefully tested, and it was proved that P/O ratio in oxidative phosphorylation of the thiamine-deficient liver always decreased.
In the present paper amino acids in the liver hydrolysate of B₁-deficient rats were identified by paper chromatography with ninhydrin colorimetry and quantitatively estimated by micro-bial assay, and the slight elevation of the total content of lysine, phenylalanine, tyrosine, and proline was observed while alanine, cystein and others decreased.
Concerning with free amino acids in the homogenate, further confirmation were also tried and the results were described.

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Blood urea content of rabbits remarkably decreased within 24 hours when more than 250g of sweet potatoes were fed. At the same time, urea and total N content in urine also considerably decreased.
No significant changes, however, were observed when potatoes were fed. Various experiments were made considering the balance of sugars and protein in substances of sweet potatoes and potatoes. Besides the differences of nutritive balance, some factors which inhibit urea formation are supposed to exist in sweet potatoes.

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In rabbits, the electric stimulation of the b-sympathetic region (after Kurotsu) caused an increase of urinary nitrogen excretion by 18%, and the stimulation applied to the c-parasympathetic region (do) caused a still more increase, reaching as high as 40%.

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The nutritional effect of the addition of L-lysine, DL-threonine, DL-tryptophan, and DL-methionine to polished rice was examined on rats fed on polished rice powder (protein content 5-6%) or on that added with protein extract from rice (protein content 18%) as the single protein source.
The results of the experiments were summarized as follows.(1) The activity of the xanthine oxidase of the liver of rats fed on polished rice powder added with these amino acids increased in company with the growth of rats. The nutritional value was estimated to be almost equal to casein, and these observations indicated that the addition of these amino acids to polished rice powder offered a complete protein nutrition.(2) When the rice protein content was 18% of the total food, no significant difference was found in the growth of rats and the activity of xanthine oxidase between the group of rats fed on rice protein added with these amino acids and the group fed on diet without the additions.

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The effects of ingested protein level on urinary creatinine excretion were exami ned in adult male subjects in a long-term test period. Results obtained were as follows:
1) Two human male subjects received the basal diet containing 2400 Cal. and 80g. of protein daily for 20 days, and then the protein level was reduced to 20g. for 16days, successively 40g. for 40 days or more. According to the ptotein deficit, urina-ry creatinine levels were significantly lowered by 7 to 12% in 20g. protein level and by 13 to 17% in 40g. protein level, compared with the value of the basal diet. The creatinine coefficient was also decreased. These findings were confirmed by rats, when the protein level was lowered to 5%.
2) In the case of high protein administration or qualitative variations of ingested protein, there were no changes on creatinine excretion in human adult subjects. In adult rats, creatinine level was slightly elevated when the dietary protein level was increased from 15 to 25%, but this increments were statistically insignificant.
3) As the free and phosphate creatine of rat muscle were found fairly constant independent of the quantity of the protein intake, the lowered level of creatinine excretion by protein restriction may not be attributed to spontaneous conversion of muscle crea-tine fraction to urinary creatinine as suggested by Borsook et al.

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Whale meat was dipped for 1 or 3 hours into 0.1% solution of various kinds of antioxidant, and after drying, these were stored for 2 months at room temperature. After the storage, it was found that only BHA and BHT showed a little antioxidative effect and the treatment of hydroquinone for the meat stimulated the oxidation.
Meat smoked for 10 to 90 minutes showed some resisting power for the oxidation, and that smoked for 60 minutes showed the best result. The antiseptic effect of some antioxidant for Micrococcus pyogenes was also investigated, and hydroquinone showed the best effect of the all tested while BHA showed no effect.

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It was found that smoked foods, such as smoked whale meat, became browish dark in color during the storage. By the paper chromatography, several kinds of compound concerning the antioxidative effect of the smoke were identified, and it was also certified that, of these compounds, hydroquinone influenced greatly on this phenomenon.
It is also assumed that hydroquinone would react with ammonium compounds contained in these foods and would change itself to the brownish condensation product.

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It has been well known that the anemia readily appears in protein deficiency and that the grade of anemia is roughly proportionate to the grade of protein-deficiency. From studies in the author's laboratory, the acceleration of the erythrocyte destruction during protein deficiency was supposed to be a possible reason for this anemia.
In order to ascertain the mechanism of anemia due to protein-deficiency the author performed a long-term experiment of low protein intake with human subjects and examined morphologically and biochemically the time-course of changes in the erythrocytes.
Two weeks after the start of the low-protein diet (0.53-0.78 gram/kg/day protein) following a certain period of the standard diet (1.34-1.35 gram/kg/day protein), the anemic symptoms made their appearance; the number of erythrocytes, hemoglobin concentration and hematocrit were all decreased. Calculated from these measurements, color index and volume index were also decreased; in the 4th-5th week of the low-protein diet these values became the lowest, followed by an ascent towards recovery. Around this time the phase microscopic figure of the erythrocyte showed an increased thickness, and more or less “globular” form. Parenthetically, in 3rd-4th week of the low-protein diet, the mean corpuscular diameter became smaller and so became the osmotic resistance. As for the enzyme activity of the adenosine phosphate system which is possibly related to the energy metabolism of the erythrocyte, the activity was reduced during this period of the low protein regimen.
These observations suggest that the erythrocyte, like other organs such as the liver, has its enzyme activity reduced due to the reduced protein metabolism in protein deficiency.The reduction in the activity of ATP in erythrocyte presumably provokes the decrease of the enegry metabalism in erythrocyte membrane, which is closely related with the resistance, and consequently the maintenance of the shape of the erythrocyte. This may be the mechanism why the resistance of the erythrocyte cellwall is reduced in protein deficiency. The acceleration of the destruction of erythrocytes may follow this reduction of membrane resistance, thus leading anemia. As the material of regeneration of erythrocyte is also decreased due to protein deficiency, the restoration of anemia is retarded, thus a long continued anemia exists in protein deficiency.

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