Calcium and magnesium contents of vell water (drinking water) in Tokyo-to were determined by chelatornetry. 1. The calcium contents of 200 samples of well water in wards (in Japanese“Ku”) were 2-55 ppm and those for magnesium were 1-31 ppm These results were given in Figures1, 3, and the correlation between calcium and magnesium was tabulated in Table1. 2. The calcium contents of 200 samples of well water in suburbs were 5-47 ppm and those for magnesium were 1-17 ppm. The results were given in Figures2, 4, and the correlation between calcium arid magnesium was tabulated in Table 2.
To obtain the information about nutritive value of frying oils, commercial edible oils were heated at 200°C for 12 hours and both the physical and chemical characteristics and nutritive values were investigated. Characteristic changes were rather slow until an elapse of 9 hours' heating, though remarkable changes were found after 12 hours' heating. Among the items tested, the change of viscosity was most remarkable. As heating time was increased, viscosity increased and viscosity index decreased. Different results were obtained about nutritive value of different kinds of heated oils. Both heatd soy bean and rice bran oils were as nutritive as respective original oils, while rape seed oil lost its original nutritive value by the heating.
The eighteen kinds of amino acid of soybean “Miso”(fermented soybean paste) were observed on three kinds of sample differing in the material soybean and in the conditions of ripening [(l)“Miso” made from whole soybean, warmed ripening, (2) natural ripening, and (3), from defatted soybean, warmed ripening].(I) total amino acids (acid or alkali hydrolysates) and (II) free base (lactic acid bacteria available, in water eluted fraction) were determined, where the microbiological assay techniques were employed throughout the study. The general components were shown in Table 1 (each % raw material), and the results of amino acids in Table 2 (each % protein computed from total nitrogen being multiplied by 5.71), the numbers in blackets in this summary being in coincidence to those in the Tables. Throughout the samples conducted, arginine, cystine and lysine [(I) in Table 2] gave inferior values in comparison with those of soybean [(4) in Table 2] and those appearing in the existing literatures. The rate of liberation (values of free base % total)((III) in Table 2) varied in each amino acid, where proline, methionine and arginine showed higher rate (more than 50%) and cystine markedly low (less than 10%). The necessity of further studies regarding the soybean preparation and “Miso” ripening was emphasized.
The eighteen kinds of amino acid of the following specimen taken in the course of “Miso” processing were determined by microbiological assay technique:(1) material soybean, (2) soybean immersed in tap water, (3) steamed soybean, (4) spent liquor of steamed soybean, (5) finished “Koji”, (6) specimen obtained at the starting stage of ripening, (7) several stages of warmed ripening (a) to (f)(depends on days of ripening), and (8) several stages of natural ripening (a) to (f), numbers in blackets being in coincidence to those appearing in the Tables. Free amino acids (water-extracted fraction) were also assayed as well as the total (acid or alkali hydrolvsates). Total amino acids are shown in Tables 1 and 2, and free amino acids are in Tables 3 and 4, values being expressed as the percentage of each acid in protein (computed from the Kjeldahl nitrogen being multiplied by 5 71) through Tables 1 to 4. Tables 5 and 6 show the rate of liberation (the free amino acid per cent total). It was found that the values of total lysitie and cystine decreased by steaming (Table 1) and further decrease was seen in these amino acids at the ripening stage (Table 2). Total arginine value decreased also in the ripening stage (Table 2). No remarkable difference was observed between material soybean and “Miso” except the above mentioned acids. Proline and methionine showed the highest rate of liberation, but the former was liberated at rather ealier stage of ripening (Table 4 and 6), while cystine was, on the contrary, liberated at rather delayed stage of the ripening. No remarkable difference in total arid free amino acid patterns between warmed and natural riperiings was observed.
The cause of putrefaction and color fading of the fish-sausage containing food yeast, and also how to prevent these were investigated. An artificial pigment, New Cocchi, was used on the fading test of the sausage, as the color of the sausage depended more upon the added artificial pigment than on the natural pigment in the raw materials, fish-meats.The results obtained were as follows: Food yeast gave no effect on the fading, and also on the putrefaction so for as this was used after washing in water.The color fading of the sausage was generally caused by NO2-added. The bacterial counts, both aerobic and facultative anaerobic, in the yeast-sausagei ncreased tenfold as compared with that of control, while they increased ten to thousandfold by the addition of polyphosphates mixture. Food yeast seemed to stimulate the bacterial growth, but the prewashed food yeast did not.The stimulative effect of the polyphosphates mixture was much more than that of food yeast.