Coenzyme A contents of liver and adrenal of mice supplemented with pantethine were compared with those of mice fed calcium pantothenate.
No differences of coenzyme A among both groups were observed, while the mean body weight in pantethine group was somewhat greater than that in calcium pantothenate group.

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Eighteen kinds of amino acid liberated from casein and rice glutelin by the treatment with pancreatin (P) and Pronase (obtained from Streptomyces griceus)(S) were determined by the microbiological assay technique. Two kinds of protein above mentioned as the substrate respectively with and without heating were conducted, the amino acid values obtained in the enzymic treatment at several time intervals (1, 2, 4, 6 and 24 hours) for each sample protein were discussed especially as the variations in its pattern. Water soluble and alpha amino nitrogen at the final product of enzymic hydrolysis were also examined as well as their total nitrogen.
In the result (Tab. 1, 2 and Fig. 1), the digestibility of casein was found to be superior to that of rice glutelin in summary, however the manner of increase of the amount of each amino acid according to the time of enzymic treatment was not always identical in the kind of amino acid, substrate conducted and test enzyme used.

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A basal diet was prepared using mainly vegetable materials, vitamins, minerals and anti-b iotics. Each 15 young chicks were fed on the experimental diet in a wire cage for 30 days The growth rate and feed efficiency were increased about 6% by the addition of 0.3% aspartic acid. But the viscera distribution and the activities of xanthine dehydrogenase and cholin oxidase of liver were scarcely influenced.
The basal diet was supplemented with or without tryptophan, lysine, both of them, orad istillers feed to prepare 6 kinds of diet, and 0.3% of aspartic acid or glycine was added. There were no differences in the growth rate, feed efficiency and viscera distribution on average of feeding experiments, but the weights of testes of the aspartic acid groups were a little larger.

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Postoperative metabolism is characterized with marked nitrogen output and catabolism. Therefore, determination of the essential amino acid requirement in the postoperative period required special considerations on postoperative metabolism, even in the animal experiment. In this study these criteria were examined in various conditions. The following conditions were found to be acceptable to determine the requirement of the essential amino acids in the postoperative period. 1) Male rat with an age of over 3 months and weight of 100-150g should be used. 2) During observation the most suitable amount of diet was 10g of 10% casein synthetic diet per day. 3) Among various surgical interventions, third degree of burn covering 20% of body surface was suitable in extent of surgical intervention, uniformity and low surgical mortality. 4) Essential amino acid requirement was best determined by weight changes. In young growing male rats (100-150g) subjected to third degree of burncoveting 20% of body surface, the supplementation effects of methionine, lysine plus methionine, and lysinemethionine plus tryptophan on weight changes in the postoperative period were studied under the previously mentioned conditions. The requirement of methionine did not increase and that of lysine increased in the postoperativeperiod.In rats fed diet containing lysine 2 times as much as normal requirement, weight loss at 4th postoperative week was less by 10g than in those fed diet containing normal requirement of lysine. The supplement of methionine in the postoperative period was not much effective. In the postoperative period, the amount of protein in the diet was markedly related to postoperative changes in weight.

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In practical application of the idea of ideal postoperative essential amino acid ratio, that ofth e adult is more important than that of young (growing period). In this postoperative requirement of essential amino acid was studied in adult rats subjected to third degree of burn covering 20% of body surface.(1) Recovery from the burn was more rapid in growing rats (2 weeks) than in adult (3 weeks). The weight loss in the postoperative period continued for 1 week in growing rats and for 3 weeks in adult. The disturbance in metabolism due to surgical intervention was more marked in adult rats than in growing rats.(2) In adult rats, postoperative weight loss at 3 weeks was 20g in those fed 12g of 10% casein diet with 0.10g of glycine per day, and 9g in those fed 12g of 10% cesein diet with 0.6g of lysine.(3) The optimal postoperative requirement of lysine in adult rats was 2 times as much as that in normal metabolic state.

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Malt-jelly (Mizuame) is usually added in Castilla cake in order to get an elastic and soft characteristic of the products.
The use of malt-jelly in Castilla cake has resulted in its higher content of water, higher retention of water and higher artificial digestibility coefficient in comparison with the use of cane sugar and/or cane sugar with a little malt-jelly.

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The fatty acids compositions of 15 butter oil samples (New Zealand 5, Australian 3, Swedish 4 and American 3) were determined by gas-liquid chromatography.
The composite fatty acids in each milk fat from butter oils were converted to their methyl esters by the interesterification with KOH-methanol and their methyl esters were separated gas-chromatographically on a polymerized ethyleneglycol succinate column.
The following fatty acids were identified in every samples:(1) saturated even number fatty acids from C₄ to C₂₀, (2) oleic, linoleic and linolenic acid, (3) unsaturated fatty acids of 10, 12, 14 and 16 carbons, (4) saturated fatty acids of 13, 15 and 17 carbons.
Fatty acids compositions of butter oil samples were varied by seasonal conditions and different among countries.
In the summer samples except for the ones from New Zealand, stearic and oleic acids were present in higher concentration than in the others. The trend was reversed with palmitic and myristic acids, which were higher in winter.

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The visco-elastic behavior of cooked rice was measured by a parallel plate plastometer and the visco-elasticity of cooked rice was calculated by the method of Dr. G. H. Dienes.
In case of non-glutinous rice grain in Japan, the viscosity of cooked rice ranged from 1.62to 7.15×10⁶ poise and the elasticity of the same rice ranged from 4.08 to 12.64×10⁵ dyne/cm².
On the other hand, in case of glutinous rice, the viscosity of steamed rice ranged from 1.64to 3.26×10⁶ poise and the elasticity of the same rice ranged from 1.21 to 3.92×10⁶ dyne/cm².

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Die Verdauungskoeffizienten von Chlorella wurden mit erwachsenen Kaninchen durch die übliche Methode ermittelt.
1) Das getrocknete Chlorella hat so stechenden Geruch, dass er vom Kaninchen weder mit einzelnem noch mit gemischtem Ration, das das Chlorella uber 40% dem Grundfutter hinzugesetzt wurde, aufgenommen wurde.
Folglich wurden die Verdauungsversuche mit 40% hinzugesetzte Chlorella-Ration ausgeführt.
2) Die Verdauungskoeffizienten des Roheiweisses und Reineiweisses von Chlorella waren im Durchschnitt 74% und 78%, beziehungswiese, und waren ziemlich hoch. Aber die der Rohfaser zeigte negativ. In Betracht ziehend dass einige von gebrauchten Kaninchen geringe Diarrhoe hatten, ist uns eingefallen, dass uber 40% Zusetzung von Chlorella ins Grundfutter zu vermeiden wäre.

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The qualities of bread and its principal materials for the school lunch program were checked obtaining results as follows.
1) In the term of 1961, the range of average content of crude fat in bread was nearer to the standard than that in 1960.
2) The estimated values of each component of the shortening agreed to those in the Japanese Agricultural Standard.
3) The contents of protein and ash in some flours were out of the standard of the school lunch flour.
4) The extensograms of the doughs obtained from flours from the same variety of wheat but from different mills showed that distinct differences in physical properties existed between these flours.

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To get a brief estimation of the deterioration of cooking oil, we measured the extension of a bubbling series of foam from around a slice of potato (2cm²; 3mm thick) one minute after it was dropped in the boiling oil.
And we found the foam extension grew longer in proportion to the oil rancidity. In case we used oil of the same rancidity, its extension proved to be constant and free from the quantities of oil, the kind of vessels, and the temperatures (160°C-200°C) when measured.
It might be said that the foam extension would be a measurement of the rancidity of oil.
When we continued to heat non-rancid oil at 160°C, 180°C, 200°C and 220°C, respestively, the higher was the oil heated, the longer did its extension grew in a short minute.
The properties of whale meats, onion and potato fried at 180°C for 4 minutes at an interval of 10 minutes, the extension grew longer in a short minute.

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For the purpose of estimating deterioration of cooking oil previously observed, the foam extension and deterioration of cooking oil were compared, and it was observed that the foam extension grew longer in proportion to the oil deterioration.
Rats were fed on different cooking oils with variable foam extensions.
Oils with longer foam extension hindered much the increase of body weight of rats, and oil with 200mm foam extension showed the strongest toxicity.
The toxic effect of that oil (foam extension 200mm) could be reduced by its administration every third day.

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The storage experiment was carried out under low temperature, comparing with natural conditions, from Feb. 1959 to Sept. 1960 in order to investigate the changes of chemical qualities in husked and white rices. Two controlled conditions as (1) below 15°C and about 70% in relative humidity and (2) below 10°C and about 80% in relative humidity were employed.
As the result of experiments, the following advantages of low temperature storage were recognized.
(1) Decrease of enzymatic activities and thiamine content were less during the storage, and stored husked rice kept quality as almost same as in the starting period of storage.
(2) The observed characteristics in the amylograms of white rice and reducing sugar, showed that changes of carbohydrate were slight.
(3) Cooking qualities of white rice were almost similar to that of rice when the storage was started.
(4) The change in the amount of water soluble nitrogen in husked rice was very little.

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Although phytin in cereals had long been considered to be hardly soluble in water, it was known recently that it was extracted considerably by water. But, as aqueous extracts of barley and wheat gave negative results in the determinations of phytin-phosphorus, phytinin these cereals was supposed to be hardly soluble in water. By extracting barley and wheatby varying pH solutions prepared from hydrochloric acid or sodium hydroxide and deter-mining various types of phosphorus in these extracts, it was indicated that, as phytin inthese cereals was strongly decomposed by phytase during extraction by water, no ferrphytate appeared in the determination of phytin-phosphorus in these extracts. Similarexperiments with several other kinds of cereals indicated that cereal grains having strongphytase activity had the same properties as barley or wheat and that from those having weakphytase activity considerable amounts of phytin were extracted by water in the form beingdetermined as phytin-phosphorus.

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Amino acids of rice were assayed to examine the effect of fertilizer varying on the amount of the three major nutrient elements, nitrogen, phosphorus and potassium. Lowland ricevar. Norin No.25 was subjected to the examination at an experimental field, separated ineach group, control, those devoid of each element and those altering in the amount of it. The rice samples at the different stages of ripening, late milky and perfect, were assayedfor the amino acids in their complete hydrolysates. The microbiological assay technique wasused throughout the study.
In the amino acid contents of rice, no remarkable change so significantly indicated theeffect of the application of the elements was observed, while conspicuous variations of valuesof several amino acids between both of the ripening stages were revealed. The samples ofthe perfect ripening stage showed higher alanine, aspartic acid and argirtine values whilethey showed lower valine, serine and threonine values than those at the late milky stage.

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Variations of amino acid contents of rice were examined on samples differing in the transplanting stage and in the ripening stage. Lowland rice var. Norin No.25 and Kinmaze weresubjected to the examination at an experimental field with early and usual transplantationperiods. The rice samples collected at the three ripening stages, milky, late milky and perfect, were conducted to the amino acid assay by microbiological techniques.
No marked alteration in the amino acid composition was observed regarding to the differenceof transplanting stage throughout the ripening stages and rice varieties, however many kindsof amino acid of both the complete hydrolysate and water-eluted fraction of the rice samplesof the different ripening stages showed conspicuous alteration, especially between the milkyand late milky samples. The values of total arginine, alanine, lysine, threonine, glutamicacid, isoleucine, aspartic acid and proline and those of free (water eluted fraction) asparticacid, sulfur-containing and basic amino acids, glutamic acid, alanine, proline and isoleucinevaried markedly during the ripening period.

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The interrelationships of the chemical constituents in 551 human milk samples were analysed statistically. Correlation coefficients and regression equations of 19 pairs between 16 constitu-ents were calculated.
Significant positive correlations were found between total nitrogen compounds content andtitratable acidity, between total nitrogen compounds content and ash content, between totalnitrogen compounds content and phosphorus content, between protein content and titratableacidity, between protein content and nonprotein nitrogen compounds content, between proteincontent and ash content, between protein content and phosphorus content and between caseincontent and phosphorus content. Significant negative correlations were found between pHvalue and titratable acidity, between fat content and specific gravity, between fat contentand solids-not-fat content, between total nitrogen compounds content and pH value, betweenprotein content and pH value, between casein content and serum protein content and betweenash content and pH value.

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To evaluate the effect of the mushroom on cholesterol metabolism, rats were fed ad libitum for 10 weeks with a diet containing either 5% dried mushroom or 0.5% ergosterolwith or without exogenous cholesterol. The results indicated that the dried mushroom couldremarkably reduce the plasma cholesterol but did not reduce the liver cholesterol. On theother hand, the rats fed with a diet containing ergosterol showed high cholesterol contentsin both plasma and liver. These results suggest that the effect of mushroom on the plasmacholesterol is not due to the ergosterol but due to some other substances contained in themushroom.

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Equal amount of serum is injected to the blood-lettened rabbits and the following results were obtained.
The icrease of serum fats by blood-letting is mainly caused by that of saturated fatty acids and oleic acid in triglycerides.
This was prevented by serum injection.

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Rats were given same kind of pantothenic acid defficient diets. Depending on season and characteristic of each rat there was a great difference in the number of days in whichsymptoms appeared and degrees of symptoms. Accordingly it is very difficult to determinethe minimum curative doses of pantothenic acid derivative.
1) When treatment was begun as soon as symptoms appeared, the rats quickly recoveredafter given 30μg D-calcium pantothenate or D-pantothenol daily. In cases of DL-derivativesabout double the doses were necessary.
2) When rats with a typical high degree of pantothenic acid defficient symptoms were given30μg D-pantothenic acid derivatives daily, although the symptoms showed slight recovery, they finally died.
3) In the treatment of experimental pantothenic acid deficiency a single large dose is moreeffective than several small doses.
4) As central nervous disturbances were often observed in pantothenic acid defficient rats, we believe they are one of the pantothenic acid defficient symptoms. The peripheral nervousdisturbances always appearing are mainly hyper-algesia, however the central nervousdisturbances are mainly extrapyramidal lesion.

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