Fluctuations in the selections of starch, olive oil, casein, cod-liver oil and dry yeast under long term emotiond stress elicited by buzzer and shock was discussed.
Experiment was carried out for 30 days in 6 periods of 5 days each. Group 3 was presented stress, Group 2 was set in the stress-apparatus but with no Stimulas, and Group 1 was free from them.
Marked fluctuations were observed in the selections of casein and starch of Group 3 animals during and after the stress period.
The increase of casein selection reached almost twice, and the decrease of starch selection reached 2/5 of selection in period 2.

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Self-selections of NaCl, NaH₂PO₄, K₂HPO₄, calcium-lactate, MgSO₄ and ferric-citrate in the albino rats under long term emotional stress elicited by buzzer and shock were discussed.
Aqueous solutions were used for the selection.
NaCl selection was the largest among salts in all groups, and the individual variations were also. But there were no differences among 3 groups as to selections and periodical fluctuations as well as NaH₂PO₄, MgSO₄ and ferric-citrate selections. Selections of K₂HPO₄ and calciumlactate of Group 3 animals fluctuated markedly during the stress period.
Decrease of K₂HPO₄ selection during stress reached under 1/3 of selection in the period prior to stress and recovered to 2/3 after the stress.
Increase of calcium-lactate selection during stress reached almost 2. 4 times and recovered rapidly after the stress was removed.

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北海道産のそば種実より製したそば粉を原料として粗製ならびに精製そばデンプンを調製し, 粒径分布およびX線回折曲線を測定して検討した。その結果,
(1) そばデンプンの粒形は小多角形または小楕円形で, その粒径は2-15μの間にあり平均粒径は粗製デンプンで約6.3μ, 精製デンプンで約6.1μで細かい。
(2) X線回折曲線は粗製, 精製デンプン共に同形の曲線が得られ, それらはコーン・スターチの回折曲線と比較して各環の強度および面間隔が一致するので, 穀類の場合のA図型に属するものと認められる。

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The common scarcity of vegetables, especially of leafy ones in winter season makes it important to investigate the convenient sources of vitamin A and C during this season. The growing of the leafy vegetable Nozawa-na (a variety of Brassica Rapa LINN.) is practiced in the central mountaineous region of Japan in autumn, and then they are salted down for use during the non-growing winter season. There are two kinds of salted Nozawa-na, that of light brine for winter use, and heavier one for later use.
In order to estimate the food value as sources of vitamin A and C, these salted Nozawa-na were compared on their nutrient contents. In results, it was recognized that a great portion of vitamin C in two types of salted Nozawa-na was transformed to dehydro-ascorbic acid and other oxidized products, and the average of provitamin A content was 2, 760 I. U. for total carotene and 830 I. U. for β-carotene in 100 g.

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Butter, salad oil, margarine, powder oil and lard were given to eight healthy weanling infants as additives to the solid diet to see whether these fats were acceptable to them and utilizable being absorbed through the digestive tracts with no ill effects on the bowel movement. The amounts of each fat added to the solid diet during each of the early, middle, and late weaning periods in grams per day were 1, 3-7 and 10-21, respectively, which occupied 3, 11-15 and 24-42% of the total fat given to the infants. The experimental period for each of the fats was 10 consecutive days and from the seventh day the feces were collected for 72 hours for the fat determination.
All these fats were well accepted by the infants with no ill effects like diarrhea, the increase of passages nor the retardation of weight growth apparently ascribable to the fats. The fat absorption amounted to 23-34 grams a day showing 93-98% absorption rates. There was a slight tendency that the higher the acid value of the fat, the higher the absorption rate, but it seemed that the difference in melting point, iodine number, and saponification value of the fats exerted no influences on the absorption rate of fats.
It was concluded that there was neither appreciable difference in the absorption among butter, salad oil, margarine, powder oil, and lard, nor ill effects observed on the weight gain, the stool nature of the infants when these fats and oils were fed as additives to the solid diet for the weanling infants.

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In order to improve the tastiness and tenderness of raw beef in the cooking of tough round steak, the effects of various proteolytic enzymes on meat were investigated. In the formation of tastiness and tenderness, the protease of Rhizopus genus mold was found to be best by the organoleptic test, followed by Bacillus subtilis alkaline protease, Bromelain and Ficin in the decreasing order. Every proteolytic enzyme used there showed that it had its own specific amount of enzyme activity to give the best tastiness and tenderness to meat. In the casesof Bromelain and Bacillus subtilis alkaline protease, however, the taste of meat is noticeab ly affected by the amount of enzyme used, and even a slightly larger amount of enzyme than that needed for the formation of tastiness turns out rather to give a bad taste.On the other hand a great excess of the amount of Rhizopus mold protease did not change the tastiness pro duced there. Some analytical experiments on meat digests were undertaken to clarify such dif ference in the effect on meat according to the kind of proteolytic enzyme, and the implica tion of the results was discussed.

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(1) 本邦産豆類 (小豆, 蚕豆, 落花生および碗豆) につき, 18種アミノ酸を定量した。
(2) 豆類は, 麦類および雑穀類 (蕎麦をのぞく) に比較してaspartic acidおよびhistidine含量が高く, glutamic acid, proline, methionineおよびcystine含量が低い傾向を示した。

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(1) 加熱乳はフェリシアン化物還元物質が増加し, これにより市乳に脱脂粉乳を混入したのを検出しうると考えられているが, この実験においては市乳と脱脂粉乳の間に差はなかった。
(2) 脱脂粉乳が著しく品質低下したものは還元性物質が多いことを示している。
(3) ミルクを加熱するとこの実験の2時間までは還元性物質は増加を続けていく。この点に関しては諸説があるが, なお牛乳の濃度によっても態度が違うようであり目下研究中である。
(4) 還元性物質自体に関しては, Cysteine, Vitamin Cなどが考えられこの点についても目下研究中である。

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(1) 栄養摂取の不完全な地区の人々の毛髪シスチン含量は比較的よい栄養状態の人々のよりも低い。
(2) 栄養のすぐれていない学童にV.Aあるいは牛乳を, また栄養不良の乳児に牛乳を飲用させるとシスチソ含量は高まった。
(3) 毛髪シスチン含量は年令の進むとともに減少するが栄養の影響を強く反映する。したがってシスチン含量は栄養判定の指標となり得ると思われる。

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Met.の脂肝におよぼす影響を低蛋白質飼料による白ネズミ飼育により実験した結果, 9%カゼイン飼料への3.76%Na-Glu添加でおこる脂肝はその一部をL体もしくはD体Met.(0.3%, 1%)でおきかえることによって防止されるに反し, 8%Casein飼料への0.3%L体もしくはD体Met. 添加は脂肝発生を促すことを観察した。
一方, 8%Casein飼料への0.3%Met. 添加でおこる脂肝は0.2%L-Thr. 添加で防止されるがD-Thr. 添加では全く防止されないことを認めた。
本研究費の一部は東大島薗教授を委員長とする必須アミノ酸研究委員会の御後援によるものである。ここに謝意を表すると共に肝臓標本作製のため御協力いただいた武田研究所梶原博士に深甚なる感謝の意を表する。

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無蛋白, 無脂肪食を摂った場合それに対応する窒素脂肪の基礎排泄量を検討して窒素で0.76±0.22g/day, 脂肪で0.79±0.19g/dayなる値を得た。この成績は速水らのそれに近い。
また食餌中の線維量が基礎排摂量を増すか否かについてしらべたが白鼠では線維の影響は明かでなかった。人体実験では食餌中線維3%で窒素1.11±0.26g/day, 脂肪0.98±0.19g/dayなる値を得た。これは線維を含まない食餌を摂った場合に比較してやや増加しているように見えるが統計数学的には有意の差はなかった。

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現行の学校給食用普通パン, ぶどう入, ピーナッツ入黒糖入パンの試験焼を行ない, 次の結果をえた。
(1) パン1個の重量は各種類とも焼上り4時間後が最低値を示すが, 個体間の重量差ははなはだ大きかった。したがって, 少なくとも20個以上の平均値を基礎としなければパンの重量を論ずることはできない。この重量の偏りの主因は生地自働分割機の精度にあり, その改善がのぞまれる。またこれらの点から一食分重量は普通パン (2個取コッペパン) は126g, 黒糖入は130g, ピーナッツ入, ぶどう入は各々140gが妥当と思われる。
(2) 副原料として用いたぶどう, ピーナッツ量は製品から摘出した各乾物量にぶどうの場合1, 7を, ピーナ7ツの場合1.1を乗ずることによってほぼその使用量を推定できる。
(3) パン中のビタミンB₁, B₂の最低標準値はビタミンB₁では0.3mg%, B₂では0.2mg%となり, 脂肪量は原料小麦粉に対し3%の配合率のときは製品中少なくとも3.3%となることを認めた。

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When rats were given diets lacking in one or more esse ntial nutrients, they lost their appetite. However, when the depleted nutrients were su pplemented in the diet, they regained their appetite right away.
In some cases, the recovery of appetite coincided with the supplement.
The latent time and degree of anorexia were different depending on the kinds of essential nutrients lacking in the diets.

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