To determine the effect of the quality of dietary protein on the fat absorption, we measured the fat absorption rate in the rats fed with diets containing gelatin, gluten, and casein, respectively. The fat absorption rate was highest in casein diet, and it was followed by gluten and gelatin diets.
To determine the effect of riboflavin supplement on fat absorption, we measured the fat absorption rate in the rats to which were administered orally three different amounts of riboflavin (0, 2.5, 25.0γ/day) . The fat absorption rate was somewhat increased by the supplement of riboflavin.

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To determine the effect of ascorbic acid upon the enzymatic activities in the rats fed with the high fat diet, we measured the bodyweight, the activity of serum alkaline phosphatase and lipase in the liver and pancreas of the rats fed with high fat diet with or without ascorbic acid. The activity of serum alkaline phosphatase increased significantly in the group of ascorbic acid administration.
Ascorbic acid, however, had no effect on the lipase activity in the liver and pancreas.

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The diet containing 6% of casein protein supplemented with a mixture of the indispensable amino acids to satisfy the minimum requirements of the growing rats was used as the basal diet (I) and the effects of nonessential nitrogen supplements in the various levels of supplemental nitrogen (Table 1) was studied.
As indicated in Tables 3 and 4, the growth rate was less marked, but the liver xanthine oxidase activity with these various diets in each level of supplements was affected considerably. The greater effectiveness on the enzyme activity was observed in I/D ratio of 1.3 with 2% (N, 0.19%) of glutamic acid or isonitrogenous level of aspartic acid and in I/D ratio of 1.1 with 1.55% of glycine, although the supplement of ammonium citrate in any level caused no effect on the growth rate and the enzyme activity.
In general, the arginase activity of liver was increased in the lesser effectiveness of supplemental nitrogen with an adaptive response for urea formation.

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The lengths of foam extension and deterioration of frying oils were compared, and the former proved to grow longer in proportion to the oil deterioration.
To investigate the relation between the foam extension and the chemical properties of soybean oil, it was heated at 150°C, 190°C, and 230°C, and their contents of dimer and secondary products at different stages of the thermal oxidation were compared by using a Silicagel column chromatography.

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The authors attempted to find the relation between the foaming tendencies and the polymerization of fatty acid and nutritional value of kind of oil used for different stages of thermal oxidation.
Soybean oil, rape oil, seasame oil, coconut oil, olive oil, whale oil, lard, and tallow were heated at 180°C for 1 to 50hr., and the changes in their foam extensions and acid values were compared.
Also the contents of dimer and secondary product fraction in fatty acids obtained from those oils with different stages of thermal oxidation were measured by a Silica-gel column chromatography.
Rats were fed on those frying oils with varied 26mm, 40mm and 80mm of foam extensions, and also the effects of supplement of monomeric ester, dimeric ester and secondray products were examined.

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The various free amino acids of Mutugoro and Warasubo (flesh and soup) in inhabit in Ariake Bay were determined.
It is noticed that the extract from Mutugoro included all of essential amino acids, especially the large amounts of some sweet or flavorious, such as, threonine, glutamic acids, phenylalanine, alanine, glycine and aspartic acid.
Glutamic acid and serine were not found in Warasubo. The amount of amino acid extracted in Dashi (the soup) reached 62% of that in fresh sample of Warasubo.
The taste of the soup depended on the conditions of the extraction, e. g., extracting temperature, extracting time and quantity of the extracting water. The most suitable condition for the soup is: 5% weight of solid in the boiling water for 3 minutes.

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The present investigation was undertaken to determine the amounts of cholesterol and phosphatides in eggs and meats of Mutugoro and Warasubo in Ariake Bay. And the authors have determined the contentes of crude fat, and their acid values, saponification values, iodine volues (Wijs' method) and neutralization values.
The results are shown in Tables 1 and 2.

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The water soluble fraction of nitrogen in soybean products was varied with processing for each product. In the case of Miso, approximately 60% of nitrogen were extractable, mostly as formol nitrogen.
The increase of soluble nitrogen by the action of either pepsin or trypsin was more remarkable with the soybean products less-changed by processing. The treatment by methanol or butanol of steamed soybean also increased its susceptibility for pepsin and trypsin.
Processing of soybean to increase the soluble nitrogen, such as Miso fermentation resulted in the increase of total amounts of soluble nitrogen found after subjecting those products to the action of proteolytic enzyme. This means that such processing is effective to increase the over-all availability of nitrogen.

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1) It was observed that 0.02% aqueous solution of sodium 5′-ribonucleotide (5′- RNT) and 0.1mM (about 0.05%) solution of sodium 5′-inosinate, sodium 5′-guanylate, sodium 5′-cytidylate, and sodium 5′-uridylate, individually, which were adjusted to pH 3, 5, 7, and 9, remained at a relatively high level when heated at 100°C, but were decomposed in a considerable extent when heated at 120°C. The decomposition was more prominent when heated at lower pH value and for a longer period. It was also found that nucleotides, which are hydroxypurine type, were more stable to heat than pyrimidine type nucleotides.
2) The decomposition of 5′-RNT appeared to be slightly accelerated in a 3% sodium chloride, 0.3% glutamate, 3% sucrose, and 10 p. p. m. Fe²⁺ ion containing solutions when heated at 100°C, but fairly accelerated in a 3% glucose solution when heated at 120°C. 5′-RNT solutions adjusted to pH 3 with various acids such as hydrochloric, acetic, succinic, and citric acids were stable when the solutions were heated at 100°C.
3) The percentages of 5′-RNT (added 0.03%) remained in three kinds of soy sauces were 71-77, 77-97, and 92-100% respectively when stored at 30°C, at room temperature, and in an ice box for 6 months. More than 86% of 5′-RNT added to soy sauces remained after the samples were stored for 3 months at 30°C.

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It is well acknowleged that food and fodder yeast contains more than 50% of protein in its dry basis, and this protein is rich in the nutritionally essential amino acids. The authors investigated the operative methods for the isolation of protein from Torula yeast in order to provide a basis for a more effective utilization of the yeast. The protein could be extracted by alkaline solution of 0.25N or higher concentration, or by successive treatments with cellulase for a few hours and with 0.1% alkaline solution. Soaking with high concentration of urea, however, was superior in solubilization and isolation of the protein. The principle of this method is as follows; yeast was soaked in 8 to 12 M urea solution for 50 to 70 hours at below 60°; the supernatant obtained after centrifugation was dialyzed against running water; the protein was precipitated by the addition of dilute acetic acid. The amount of 66% of protein originally present in Torula yeast was extracted when the yeast was incubated in 12 M urea solution for 72 hours at 60°. The protein isolate obtained by these procedures contained 12.8% nitrogen and was odorless and white in color. It was soluble in tepid water and easily digestible by pepsin and trypsin.

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The acid-soluble ribonucleotides of cow's milk are determined by ion exchange column chromatography (Dowex 1×8, formate, mesh 200-400). Cow's milk contains 2.02mg ofCMP and 0.18mg of AMP per 100ml, which are affected somewhat by heat treatment (100°C, 30 mins. or 115°C, 12 mins.) of milk.
Heat stability of five nucleotides (AMP, CMP, GMP, IMP, and UMP) added to milk is also studied. In the case of pasteurized milk, the nucleotides added to this are unchangeable, while in the case of raw milk, the nucleotides are dephosphorized by milk phosphatase and, by the inactivation of this enzyme by the heat treatment, the nucleotides added to the raw milk becomes stable. From these results, it seems better to add the nucleotides to the milk preliminarily phosphatase-inactivated.

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Minerals (iron, iodine, calcium and phosphorus), vitamins and methionine administered to children receiving poor diet increased cystine content in their hair. The content was much more increased by the supplementation of skimmilk in their diet.
Visual threshold values were improved significantly by dosing of minerals and vitamins with or without methionine. But the administration of these nutrients could not bring the threshold values to normal range until the concurrent feeding of milk began.
Supplementation of methionine resulted in a much increased weight gain and a higher excretion of urinary creatine.

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Young rats were fed ad libitum with diets containing 10% or 18% basal gluten, to which was added a) 0.35% L-Methionine and 0.7% L-Lysine, or b) 0.41g powdered SHIJIMI, or c) 0.5γ Vitamin B₁₂ each for an animal.
The addition of powdered SHIJIMI to the basal gluten diet elevated the level of enzymatic activities (xanthin oxidase activity in the liver, glutamic oxaloacetic transaminase activity in serum, and oxygen consumption [QO₂]) .
The levels of liver nitrogen, liver fat and body weight of rats fed with diets containing powdered SHIJIMI showed normal physiological developments.

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The mucilage was isolated by addition of alcohol and ether to the water extract of crushed leafstalk of young warabi.
Carbohydrates and proteins in mucilage were characterized, and sugars and amino acids in the acid hydrolysate of mucilage were identified by the paper chromatography.
It was confirmed that the main component of the mucilage was polysaccharide, consisting of a large quantity of fucose, xylose, galactose, and a small quantity of ribose, arabinose, mannose and glucuronic acid.
The nitrogen content of the mucilage was 1.15%. The nitrogeneous compound contained aspartic acid, glutamic acid, glycine, alanine, tyrosine, proline, valine, leucine and three other ninhydrin-positive substances. It was assumed to be a kind of mucopolysaccharide from its color reactions and metal precipitation reactions for proteins.
The mucilage contained about 10% ash, including large amounts of Ca and Mg, and small amounts of Na and K. These metals were supposed to be ionically combined with the mucilage.

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