To determine the effect of the quality and quantity of dietary protein upon the enzymatic activities in the rats fed with high fat diet, we measured the body weight, the activity of serum alkaline phosphatase and of pancreatic lipase, and also the liver fat content in the rats feeding on the fat-free, low protein, methionine-added low protein, gelatin, protein-free diets and the control diet (casein 18%, soybean oil 40%) .
The activity of serum alkaline phosphatase decreased in the fat-free, protein-free and gelatin group, but it was not significantly different in the low protein and the methionine added groups from that of the control group. Inspite of high-fat feeding, the alkaline phosphatase activity in either of gelatin, or protein-free group decreased to the same degree as in the fat-free group.
The pancreatic lipase activity was lower in each group than fat-free group. There was no change, however, in the pancreatic lipase activity between fat-free group and the control, inspite of the high fat diet containing 40% soybean oil.

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The properties of whale meat, onion, potato and soybean curd fried at 180°C for 4 minutes at an interval of 10 minutes were examined, and the relation between the foaming tendencies of frying oil and polymerization of fatty acid was investigated by silicagel column chromatography. Remarkable influences were observed on the foaming tendencies and chemical properties such as acid value, iodine value, saponification value and carbonyl value, when casein and starch added to non-heat oil or thermally polymerized oil (foam extension 40mm) .

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The present investigation was undertaken to determine the contents of water soluble vitamins, i. e. vitamin B₁, vitamin B₂, vitamin B₆, vitamin B₁₂, niacin and vitamin C in Mutugoro in Ariake Bay. The results are shown in Table 1.

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The chemical composition and sensual qualities were studied for twenty-one kinds of home-made “fermented namemiso” obtained from the farm villages and nine kinds of commercial products as contrast. The results are briefly summarized as follows:
1. The raw material for the production of home-made “fermented namemiso” was composed of cereals (soybean, wheat, barley, rice, etc.) salt, water, and sometimes vegetables.
2. Chemical analysis indicated high contents of crude protein, crude fat, and moisture. Moreover, generally, sodium chloride was detected in considerable amount, whereas reducing sugar was rather low. 3. The content of thiamine was estimated to be in mg% 0.01-0.10 (av. 0.05) by the thiochrome method, and content of D-riboflavin in mg% 0.03-0.84 (av. 0.29) by the lumiflavin method. Also, thiamine and D-riboflavin in the commercial products were found to be contained in mg% 0.04-0.11 (av. 0.08) and 0.02-0.36 (av. 0.19) respectively.
From these findings, it seems that the enrichment of “fermented namemiso” by adding vitamin mixtures and the other nutritive additives may be essential.

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The investigation of the effect of cooking on the degree of proteolysis of various raw meat by several commercial proteinase preparations were investigated and it was found that chopped raw meat was digested by the enzyme preparations more easily than steamed chop meat and, of the meats tested here (12 kinds including seafoods and hen's eggs), the effect of cooking to improve the proteolysis degree was found only with hen's eggs.

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Food intake and body weight were checked every day by changing the amount of fat in the mixed food composed from casein, fat, sugar and McCollum salt mixture and their effect on appetite was studied. On the same time, the general nutritional condition was observed. The followings were the results.
1) The group given 16% soybean oil storaged diet, food intake and body weight increase were largest and showed most vitality. And autopsy findings showed best nutritional condition.
2) On the other hand, inspite of the fact that the amount of and kind of fat was changed much, the food intake of and body increase of the rats were good. However large amount of cod liver oil showed toxic effect.
3) Even rats given no fat showed every day the average of three gram body increase and eleven gram food intake and their general and skin conditions were good. (In other words there were no essential fatty acid deficiencies.)
4) If there are sufficient amount of essential nutrient except fat in food, food intake and body increase of rats are good. That is, the amount of fat, in the certain limit, had no effect on the appetite of normal rats.

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The following results were obtained in the various stages of pantothenic acid deficient rats.
1) Amount of urinary excretion of pantothenic acid began to decrease from the following day after start of experiment. After a few days the amount decreased as much as those rats with pantothenic acid deficient symptoms. Thereafter the excretion maintained the same amount.
2) The body increase began to stop thereafter and reddish brown pigmentation of hair started. Falling out of hair, seborrhoic dermatitis, spectacled-eye and nervous symptoms appeared and thereafter many died suddenly with purulent inflammation. In the black rats their hair began to turn white but there was no fallout.
3) In the nervous symptoms observed in pantothenic acid deficiency there were two types and on account of the marked seasonal effect we suggest deviding them into summer type and winter type. The former type is mainly of the hyperalgesia of peripheral nerve and the latter is mainly of extrapyramidal symptom. Owing to increase of muscle tonus, while general condition is still good, intake of water and food becomes difficult and the rats suddenly becomes weak and die.
4) In the serum protein pattern the total protein content and globulin content decreased markedly from the early stage.
5) Large doses of thyrosine were given to pantothenic acid defficient rats from the beginning of experiments. However there was difference in their symptoms (especially nevuous symptoms between this group and the controlled pantothenic acid defficient group) . This indicates that, unlike B1, pantothenic acid has no connection with tyrosine metabolism.
6) We assume that the various symptoms mentioned above are caused by disturbances of acetilation due to pantothenic acid deficiency.

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The properties of the starches of summer-harvested buckwheat (S.B.) were compared with those of autumn harvested buckwheat (A.B.) .
The results are as follows:
(1) The alkali lability number of S.B. (av. 12.1) is almost equal to that of A.B. (av. 11.2) .
(2) Calcium content of S.B. (av. 54.1mg%) is more than that of A.B. (av. 28.9mg%), while phosphorus content of both is very small.
(3) The iodine starch absorption curve of S.B. is slightly above that of A.B. and the blue value of the former (av. 0.349) is higher than that of the latter (av. 0.323) .
(4) The iodine affinity, measured by amperometric titration with iodine, of S.B. (av. 4.42) is almost the same as that of A.B. (av. 4.35) and amylose content in S.B. (av. 25.2%) is similar to that in A.B. (av. 24.9%) .
(5) The intrinsic viscosity of S.B. (av. 2.00) is lower than that of A.B. (av. 2.41) .

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The present authors prepared anthocyanin chloride from the skin of egg-plant by Kuroda's procedure and used it as a sample. The sample was hydrolysed with 20% hydrochloric acid and separated into aglycon and sugar. By paperchromatography, one spot of delphinidin was obtained in the aglycon fraction and one spot of glucose in the sugar fraction. Then by applying the sample to column and thin layer chromatographies, 3 bands were obtained in each cases. The bands were eluted and by comparing the result of paperchromatography and ultraviolet absorption with the systematic research of Bate-Smith, Harbone, and Hayashi and Abe, it was decided that band 1 was p-coumaric acid compound of delphinidin-3, 5-diglucoside, band 2 delphinidin-3, 5-diglucoside, and band 3 delphinidin-3-glucoside, respectively.

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The change of taste by calcium pantothenate enrichment on foods was examined.
To the liquid luxurious foods, which are obtainable in the open market and the simple taste substances, calcium pantothenate was added, and their tastes were judged mainly by Scheffe's paired comparison method modified by Ura.
The results were as follows:
(1) In the case of simple taste substances, the addition of the calcium pantothenate weakened the bitterness of caffeine and soluble saccharine, and, therefore, this gave a pleasant influence on the taste.
(2) In the case of liquid luxurious foods, the taste of orange juice and wine was remarkably improved. It is possible to conclude that the addition of calcium pantothenate is recommendable.

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The chemical composition and sensual qualities were studied for nine kinds of home-made “processed miso” obtained from the farm villages in Tochigi prefecture and a commercial product as contrast. The results are summarized as follows:
1. The raw material for the production of the home-made “processed miso” was composed of readymade miso (fermented soybean paste) soybean, peanut, dried codfish, dried bonito, sesame seed, vegetables, cane sugar, edible oil, and relishes.
2. High contents of crude protein, crude fat, sugar substance, and the others were estimated by ordinary chemical analysis. But, moisture content was rather low. Therefore, it seems that the homemade “processed miso” has an excellent nutritive value.
3. The content of thiamine was estimated to be in mg% 0.02-0.11 (av. 0.06) by the thiochrome method, and the content of D-riboflavin in mg% 0.06-0.87 (av. 0.37) by the lumiflavin method. Thiamine and D-riboflavin in the commercial product were also found to be contained in mg% 0.01 and 0.84respectively.
From these data, the present authors intend to conclude that the enrichment of vitamin potency in the “processed miso” may be essential.

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The antibody production in the milk from the cow which had been injected with antipertussisdiphtheric vaccine 1 to 1.5 months prior to the parturition was tested during the lactation period.
1) An antigen was injected into the udders with 40ml of the vaccine (pertussis bacilli; 24 billion/ml) 3 to 7 times in 6 to 7 days intervals.
2) No significant difference in protein composition both between the immune and the control colostrum, and between the immune and the control normal milk were observed.
3) Each amount of the antibody produced in the milk was measured by the agglutination reaction with pertussis bacilli (10 billion/ml) .
In case of the immunized, the tests were positive at 2 to 3γ/ml in whey nitrogen content during the first 10 days period of the lactation; the limiting contents decreased in value during the following period and reached 25γ/ml after 160 days.
In another case of the control milk, the tests were positive at 200γ/ml of colostrum, while negative even at 3, 000γ/ml of normal milk.
4) The agglutinin was found in both the immune and the control γ-globulin fractionated with ammonium sulfate from the immune and the control milk.
The immune and the control γ-globulin gave positive results at 1.5γ/ml and at 50γ/ml of nitrogen content, respectively.
5) No antibody against diphtheria antigen was detected owing to the insufficient dose of immunifacient used.

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lmmune γ-globulins were fractionated with ammonium sulfate from the milk which was obtained from the cow immunized with antipertussis-diphtheric vaccine.
The decrease in antibody activity caused by enzymic digestion and by heat treatment wos examined in terms of the denaturation of γ-globulins.
1) The isolated γ-globulin showed 95% pure in electrophoresis, whereas it was separated into two peaks on DEAE-Sephadex-A-25 column (200-400 mesh, 2.5×50cm) with phosphate buffer solution (0.02M, pH 7.0) at the flow rate of 5ml/5min. These caused the agglutination with 10 billion of pertussis bacilli at 3 to 6γ/ml of nitrogen content.
2) The γ-globulins were digested with pepsin (pH 2.2) and with trypsin (pH 7.0) at 37°C for 3 hours, respectively. After the reaction, the mixture was eluted on the column, similar as above stated with the exception of stepwise increasing of the ionic strength (NaCl conc. from 0.05 to 0.3M) . Every 5ml fraction was subjected to the absorgtion measurement at 280mμ by an automatic spectrophotometer, and divided into 7 parts for the pepsin digestant and 5 parts for the trypsin digestant.
3) None of the first three portions showed a remarkable loss of antibody activity. The following portions, which are considered to contain the component of smaller molecular weight caused by digestion, showed a gradual loss of antibody activity. The last portion of the pepsin digested was deprived of antibody activity.
As a whole of portions, the agglutination titer fell to about one fourth on the pepsin digestion, and was not affected by the trypsin digestion.
4) The higher the temperature and also the longer the interval of heating were, the more the amount of protein precipitated by centrifugation, that is, the more the amount of γ-globulin denatured.
After being heated at 63°C for 30 minutes, the γ-globulin lost a half of its agglutination titer. However, the γ-globulin fraction, which was prepared by dissolving at pH 10 to 11 the centrifugal precipitate from the γ-globulin heated at 70°C or higher, showed no loss in its titer.

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The variation of the free amino acid contents in soya beans (“Shirosaya” and “Kogane”), red beans (“Dainagon”, “Chunagon” and “Shirosaya”), pumpkins (“Tokyo” and “Tetsukabuto”) and cucumbers (“Yotsuba” and “Aonaga”) during their ripening period was determined by means of the paper partition chromatography followed by the photometric determination.
The results obtained were tabulated in Tables 1, 2, 3 and 4.

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