Various kinds of buckwheat starch and incidentally the whole flour were examined with Brabender's amylograph.
The results are as follows:
(1) The amylograms of buckwheat starch are similar to those of common cereal starch at the same concentration.
(2) The amylograms of buckwheat starch differ in accordance with methods of refining, especially with those of defatting. When the starch is directly defatted with hot 85% methanol, itgives an amylo gram, showing very low viscosity. Perhaps it may be due to the fact that the starch grains become more difficult to swell by the treatment given at about 80°C. But the starch which is defatted by Soxhlet apparatus with 85% methanol gives a normal amylogram.
(3)The amylograms of several buckwheat starches, which were raised in different districts and harvested at different months, come to the pasting point at 64.3-67.7°C at 8% concentration and to the maximum viscosity at 680-1, 020 B. U.
(4) Several kinds of buckwheat flour were sifted into two parts-one, less than 100 meshes, the other, between 42 and 100 meshes. The amylogram of the latter shows very low viscosity.The reason for this is that the latter always has more ash, protein, fat, cellulose and less starch as well as its higher maltose value than the former.

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Both the fractions of protein, globulin and glutelin, obtained from the white rice specimensi mported to Japan from many countries were subjected to the microbiological assay of amino acids.
Specimens belonging to Indica type and Japonica type were examined from the point of view of amino acid patterns of both the protein fractions. No significant difference was observed between both the protein fractions regarding the rice type.

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The contents of 18 kinds of total amino acid of the crops, mentioned in the subtitle grown in Japan, are presented. The microbiological assay method using lactic acid bacteria was employed throughout the study.
Both the subjects, plant root and root tuber, showed an amino acid pattern of higher in aspartic acid and lower in leucine, glutamic acid, proline, methionine and cystine in comparison with those of Gramineae of cereals reported previously (in Part 1 and 2).

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