About 180mg of meta or pyrophosphate had to be added to 100ml of abnormal milk to make its curd tension nearly zero, whereas the amount of the phosphate needed for 100ml of normal milk was about 80mg.
By the addition of a large amount of meta or pyrophosphate, the casein particles in abnormal milk under natural condition were combinative rather to calcium than phosphorus in comparison with those in normal milk and became less easily to soft curd milk toward pepsin. The result was quite contrary to that for normal milk, in which an appreciable decrease in the ratio of bound-Ca and P was observed.
The amounts of bound-Ca (mg) of casein (1g) per 1mg of metaphosphate added were about 7.5×10^-2 in abnormal milk and about 4.4×10^-2 in normal milk. They were about 20% higher than those with pyrophosphate.
On the contrary, the amounts of bound-P (mg) of metaphosphate were about 15.2×10^-2 and 17.8×10^-2, respectively, being 25% higher than those with pyrophosphate.

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The authors have previously reported the effect of carbohydrates on the mineral metabolism.
This report deals with the discussion of the interrelation between magnesium and calcium or phosphorus from above results.
1) Increasing supplement of magnesium increased the excretion ratio of urinary calcium and fecal phosphorus in the glucose feeding, whereas the urinary calcium and phosphorus were decreased with increasing magnesium intake in the lactose feeding.
2) The effect of magnesium on calcium and phosphorus metabolism are apparently due to the relative ratios of these minerals, and, besides, the variety of carbohydrates also related to the metabolism of these minerals.
3) Increasing magnesium intake was accompanied by an increased excretion of urinary magnesium and by a decreased excretion of urinary phosphorus without regard to the sort of carbohydrate in the ration.

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In order to know the influence of age on the supplement of polished rice with lysine and threonine weaning male rats were fed on a 90% rice diet supplemented with or without 0.4% L-lysien hydrochloride and 0.24% DL-threonine (diets 2 and 1) from weaning to 15-week-old. Rats fed on diet 2 showed higher growth rate, higher ratio of retained nitrogen to absorbed nitrogen, and higher ratio of urinary allantoin to urinary urea than those of rats fed on diet 1 throughout the periods.
When rats of about 20-week-old were fed on diets 1 and 2, the ratio of retained nitrogen to absorbed nitrogen, biological value, true digestibility and net protein utilization did not differ among rats of both dietary groups.
By the depletion-repletion technique, increase in body weights of adult rats fed on an 85% rice diet supplemented with 0.2% L-lysien hydrochloride and 0.24% DL-threonine was found significantly greater than those of adult rats fed on an 85% rice diet.

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Growth rate of young rats and ratio of retained nitrogen in absorbed nitrogen were capable of measuring the effect of supplement of a diet containing 85% of polished rice with 0.2% L-lysine hydrochloride and 0.24% DL-threonine.
Although weaning male rats grew at approximately the same rate when they were fed on diet C (a 85% polished rice diet supplemented with 0.2% L-lysine hydrochloride and 0.24% DL-threonine) and diet D (the same diet as diet C except that double amount of L-lysine hydrochloride was added), ratio of retained nitrogen to absorbed nitrogen and ratio of urinary allantoin to urinary urea of rats fed on diet D were significantly higher than those of rats fed on diet C.

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The eighteen amino acids were determined by microbiological analysis in seeds and nuts. The sources of seeds and nuts include the following: ginkgo (Ginkgo biloba), pine (Pinus koraiensis), walnut (Juglans regia var. orientis), pecan (Carya illinoensis), Japanese chestnut (Castanea crenata), hemp (Cannabis sativa), poppy (Papaver somniferum), brown mustard (Brassica juncea), almond (Prunus amygdalus), brown pepper (Xanthoxylum piperitum), sesame (Sesamum indicum), perilla (Perilla frutescens var. crispa), cashew (Anacardium occidentale), watermelon (Citrullus vulgaris), cushaw (Cucurbita moschata) and winter squash (Cucurbita maxima) .
In the amino acid contents obtained from seeds and nuts in this study and from cereals and legumes reported previously, there were positive correlations for alanine-leucine, glycine-arginine and glutamic acid-proline and negative correlations for aspartic acid-proline and aspartic acid-glutamic acid.

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In order to examine the change of the amount of total and free amino acids during “Natto” processing, eighteen amino acids were determined by microbiological analysis. The specimens were obtained from soybeans in raw material and three processing stages, i. e. steamed 8 hours' fermented and 16 hours' fermented (Natto) .
On the total amino acid contents of “Natto” processing, no marked change was observed except that arginine decreased on each stage. The ratios of amino acid liberation (values of free base % in total) of the both fermented stages were 4% at 8 hours and 11% at 16 hours. The ratios of each amino acid liberation were high in alanine, tryptophan and threonine and markedly low in aspartic acid, proline, cystine and serine.

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The presence of phosphorus prevents the successful titration of calcium with EDTA. Orthophosphate can be removed from biological material digests as the insoluble zirconium salt. But the adequate range of pH for the precipitation is narrow. A new procedure on the control of pH was tested.
After a biological material was digested with HNO₃ and HClO₄, diluted with water, and 2% zirconium oxychloride was added on it at the rate of 1cc to 1mg phosphorus. After an addition of methylred as an indicator, ammonium hydroxide was added to pH 6.5-7.0. The pH was then adjusted to 4.0-5.5 with dilute HCl. The precipitate was filtered off. An aliquot of filtrate was titrated with EDTA, in which Calcein was used as the indicator.
The results obtained by the method compared favourably to those obtained by conventional methods and the recovery of added calcium was excellent.

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The method expressing the nutritional quality of food and dishes as coefficients has been developed in our latest 9 reports.
Consequently the menu concerning the school or factory lunch has became nutritionally analysable much easily by the use of the authors' concepts about (1) F.N.C, (2) E.N.C, (3) N.B.C. and its figure, (4) qualitative level of protein, and (5) amino acids balance.
The menu of Kyoto City school lunch was analysed in this report.

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The effect of the supplement of fish liver oil and skim milk to children living in the mountainous areas of north-eastern Main Island Japan and taking Japanese barnyard millet diet were observed.
Though the administration of fish liver oil has improved remarkably the threshold values of dark-adaptation, these values still remain below normal. A serving 26g of skim milk at school lunches 5 days a week for 9 months has brought them completely up to a normal level.
The cystine content in their hair did not increase significantly with the supplement of fish liver oil, whereas drinking skim milk for 25 days served to increase the content remarkably, and after 9 months the normal level of cystine content was obtained.
Supplement of fish liver oil to the children has decreased their urinary excretion of nitrogen, phosphorus, and has increased that of sulfur and thiamine. The fact that the administration of watersoluble vitamin together with fish liver oil to the children has increased their excretion of thiamine and riboflavin significantly shows that their customary diet was short of these vitamins.

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Qualitative and quantitative examinations on the tasty substances of dried shrimp (Sergestes lucens Hansen) and raw prawn (Pandalus borealis Krøyer) are described.
Nucleic acid derivatives in hot water extracts and acid hydrolysate of shrimp and prawn were studied by ion exchange chromatography. The substances identified were: adenine, inosine, adenosine, hypoxanthine, and adenylic acid. But inosinic acid and guanylic acid were absent or found only in small amounts. The results of paper chromatography showed the presence of succinic acid and fumaric acid in shrimp and prawn, but their contents were extremely low.
Amino acids in hot water extracts and acid hydrolysates of shrimp and prawn were examined by two-dimensional thin layer chromatography. Those identified in the extracts were: glycine, glutamic acid, leucine, lysine, arginine, valine, etc. Six amino acids in the above mentioned extracts were determined by the microbiological assay method, where the contents of glycine and glutamic acid were relatively larger.
The buffer action of hot water extracts of shrimp was almost the same with that of the Shoyu (soy sauce) or of the solution of Miso (soy bean paste), and was participated by the amino acids in the extracts.
The presence of glycine and glutamic acid and the buffer action of the amino acids are supposed to play an important role in the taste of shrimp and prawn.

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The method presented in the previous paper of the authors was applied to the determination of amino acids in hot water extracts from beef, pork, chicken, beef liver, and chicken liver, respectively. Aspartic acid, glutamic acid, glycine, glutamine, histidine, alanine, valine and leucine were relatively abundant in the extracts, and the traces of serine, β-alanine, proline, asparagine, tyrosine, lysine, threonine, phenylalanine and arginine were also found in the extracts. The actual amino acid contents of animal food extracts were relaltively lower than those of vegetable extracts.

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Cation exchange chromatographic method proposed by S. Katz and D.G. Comb was modified for determination of 5'-ribonucleotides.
By using Dowcx-50 (H⁺) column, 1.0×13.0cm², authentic 5'-ribonucleotides, AMP, GMP, IMP, ATP, and acid-soluble ribonucleotides in the muscles of both carp and scallop were separated quantitatively and determined.
The method was applied successfully to the determination of the quantities as small as 100μg of individual 5'-ribonucleotides.

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Microbial assay was applied to the determination of the amino acid composition of proteins in animal and vegetable foods following the hydrolyzation procedures previously reported. Isoleucine, lysine and arginine showed appreciably higher values in some foods when compared with the values in literatures published.
Lysine contents obtained by microbial assay were compared with that of biologically active lysine determined by Carpenter's method.

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The authors observed previously that the foam extension grew longer in proportion to the oil deterioration.
Actual degrees of deterioration of frying oil in every-day use in primary school lunch (12 samples), factory lunch (12 samples), hospital lunch (12 samples), and frying shops in the market (12 samples) were examined by the above method of the measurement of foam extension distances.
The results indicated that most of the frying oils used in school and hospital lunches were fresh enough, but the oils in frying shops were remarkably rancid.

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Kajimoto noticed in a previous paper¹⁾ that autoxidized or thermally polymerized oil was toxic to rats. The degrees of deterioration of frying oils practically used in families were estimated by a programmed experiment with a variety of menus.
The change of foam extension, peroxide values and acid values indicated that an influence of storing device of the frying oils was also significant.

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The β-amylase activity of yam, hitherto belived to be remarkably high, was extremely low, that is only 1unit/g dry weigh. Purified glycoprotein fraction of yam has no β-amylase activity.

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In a previous paper^* the authors showed that the inclusion of dried mushrooms in the rat diet was an effective means of lowering blood plasma cholesterol. In order to determine the nature of the substance responsible for this effect, mushrooms were extracted successively with ether, water and ethanol.
The results showed that the ether-soluble fraction was ineffective, and that the water-soluble fraction effectively lowered plasma cholesterol. The ethanol extracts contained only slight and variable activity in accord with the previous extraction of the activity with water.

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