Rats were fed with the diet of various fats for two months and the effect on their serum cholesterol was studied.
When the ratio of oleic acid to linoleic acid in diet was 1: 1, and if the saturated acid was about one third of the total fat, the serum cholestelol was not increased.
When the ratio was 2: 1 or 4: 1, and if the saturated acid was respectively less than one fourth and one fifth, the serum cholesterol was not increased. When the rats' depot fat composed with corn oil and soybean oil with the ratio of. 1: 1 was fed, the increase of serum cholesterol was not observed.
When the rats' depot fat composed with olive oil, coconut oil, and fat free diet with the oleic acidlinoleic acid ratio of 4: 1 was fed, the increase of serum cholesterol was observed.

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The amino acid composition of egg white and yolk in duck's egg and pidan prepared therefrom was determined by microbiological analysis. When compared with both egg white and yolk of duck's egg, those of pidan were lower in lysine, arginine, cystine and serine. Especially, the cystine content in both egg white and yolk showed lower in pidan than in duck's egg, so it is probable that liberation of hydrogen sulfide in the processing of pidan reported by others may be due to the destruction of cystine because no remarkable difference between duck's egg and pidan was observed in the content of another sulfur-containing amino acid, methionine in egg white and yolk.

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Ribonuclease activity of liver and serum of rat (body weight 100-160 grams, Donryu strain or Sprague Dawley strain) fed diet ad libitum or with pair-feeding for 9-22 days with higher levels of casein showed some higher values, but no difference in the activities per nitrogen of liver or serum protein.
Ribonuclease activity of liver and serum of rat (body weight 60 grams, Donryu strain) fed for 21day ad libitum 8% amino acid diet with different levels of methionine showed some higher tendency depending on methionine levels in the diet fed, but also no difference in the activities per nitrogen of liver or serum protein.
Liver xanthine oxidase activities of rats were increased depending on casein levels (by 20%) in the diet fed, but no difference was shown depending on methionine levels in 8% amino acid diet fed.

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The authors previously suggested that a possible mechanism for the “Konjac” mannan metabolism by A. mannanolyticus may be related to glyoxylate pathway. However, later it was found that isocitritase was significantly formed in the cells grown on citrate medium, while no enzyme activity was measured in the cells grown on glucose medium. It was presumed from this that isocitritase may be adaptively formed by A. mannanolyticus grown on citrate. medium.
In the present paper, each enzyme activity concerning the TCA cycle in A. mannanolyticus was measured.
Most of the enzymes relating to the TCA cycle have been demonstrated to be presented constitutively in cell free extracts of A. mannanolyticus grown on citrate medium from the experimental data.
In conclusion, the authors correct the previous hypothesis for the “Konjac” mannan metabolism and propose as follows; “Konjac” mannan in human diet is decomposed to glucose and mannose by A. mannanolyticus in intestine, and subsequently a part of these sugars may be finally metabolized via TCA cycle by A. mannanolyticus in our gastrointestine.

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Basal ration containing 5 or 10% of fish meal was supplemented with 0.5% of L-lysine HCl, but there were no improvements on the chick growth, feed efficiency and protein efficiency ratio.
When supplemented with 0.2% of L-lysine HCl, there were remarkable increases on the growth, feed efficiency, protein efficiency ratio and protein accumulation.
On these all cases, there were no remarkable effects on the body composition of experimental chicks.

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The chemical composition of human colostrum was investigated with 68 samples obtained in Tokyo from the mothers of 3-12 days after parturition.
The average values of constitueuts per 100g (standard deviations) of the colostrum (3-7 days) were as follows; total solids, 12.41 (1.22) g; fat, 2.96 (1.26) g; solids-not-fat, 9.46 (0.45) g; lactose, 5.80 (0.37) g; crude protein, 2.05 (0.48) g; true protein, 1.63 (0.43) g; non-protein-nitorogenous compounds, 0.43 (0.11) g; casein, 0.76 (0.33) g; serum protein, 0.87 (0.49) g; ash, 0.30 (0.035) g; calcium, 23.2 (7.2) mg; phosphorus, 24.2 (4.90) mg; iron, 0.17 (0.02) mg.
Of the milk of transition stage (8-12 days) were as follows; total solids, 12.87 (1.23) g; fat, 3.56 (1.16) g; solids-not-fat, 9.32 (0.67) g; lactose, 6.22 (0.19) g; crude protein, 1.60 (0.23) g; true protein, 1.26 (0.14) g; non-protein-nitorogenous compounds, 0.38 (0.09) g; casein, 0.86 (0.19) g; serum protein, 0.40 (0.15) g; ash, 0.26 (0.026) g; calcium 21.4 (4.3) mg; phosphorus, 20.2 (2.5) mg; iron, 0.14 (0.04) mg.
The effect of post partum days on the chemical composition was statistically analyzed by the way of sequentional classification. The increase in lactose and phosphorus, the decrease in crude protein, true protein, serum protein and ash with the progress of post partum days were observed significant.
The figures of 80% of true protein N and 20% of non-protein N were independent from the progress in post partum days. Casein N percent against total N was, therefore, increased, on the other hand serum protein N was decreased with the progress in days.
Lactose content was higher, while crude protein, ture protein, serum protein, non-protein nitrogenous compounds and ash were lower compared with normal milk.

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Our previous studies indicate that the volatile fractions containing the unsaponifiable matter of corn oil and those of soybean oil reduce plasma, liver and adrenal cholesterol levels when fed rats at 0.2% levels of the unsaponifiable matter in the hypercholesterolemic diet.
The present paper is concerned with the effect of the crystalline sterols separated from the unsaponifiable matter of corn oil and soybean oil on plasma and liver cholesterol levels of rats when fed at 0.2% levels in the diet containing 1% of cholesterol, 0.3% of sodium cholate and 10% of lard with 7.5% of linoleic acid glycerides.
Corn sterol prepared from the unsaponifiable matter of corn oil and crystallized from the alcoholic solution showed m. p. 136°C, [α]²⁶_D-33.1° (2% in chloroform) and soybean sterol crystallized from the alcoholic solution showed m. p. 135°C, [α]²⁶_D-37.2° (4% in chloroform).
The addition of these crystalline sterols at 0.2% levels in the diet caused significant reduction in plasma and liver cholesterol levels, especially, the total plasma cholesterol to 71-76% of those of control hypercholesterolemic diet.
These sterols were analysed by gas-chromatography. As shown in Fig. 1, peaks A, B and C of soybean sterols and peaks A', B' and C' of corn sterols Were campesterol, stigmasterol and β-sitosterol, respectively. A quantitative measurement of peak areas of the gas-chromatogram showed that the amounts of these sterols were: campesterol 21.5, stigmasterol 33.5 and β-sitosterol 45.0% for soybean sterols and campesterol 20.9, stigmasterol 7.3 and β-sitosterol 67.3% for corn sterols.

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The pectin-methylesterase (PM) of persimmon fruits is extracted most effectively from the pulp with use of 3.0M NaCl solution, and the activity of the enzyme reaches the maximum in the medium of 0.15M NaCl concentration.
The optimum pH is 6.5 at the optimum NaCl concentration.
The PM of the fruits gradually increases with development to maturity and worm-eaten fruits contain more PM than those not so affected.
There is some difference in amount of PM specifically for varieties.
The artificial removal of astringency of astringent fruits exercises no significant influence upon the PM content, and the upper half of the fruit contains less PM than the lower half thereof.

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Effect of ultraviolet rayradiation in the refrigerator was investigated. Two refrigerators of the same type were prepared; one irradiated by a 2-watt lamp of ultraviolet rays inside and the other nonirradiated as a control.
Suspensions of a certain concentration of bacilli such as Escherichia coli, Enteritis vibrio parahemolitics, Enteritis Gärtner, Staphylococcus and hay were put and left in the two refrigerators. After a certain hours' storage, the number of colonies was examined. It was found that in the irradiated samples it was reduced to 1/6-1/300, possibly influenced by ultraviolet rays.
Farther, to study a preservative value of ultraviolet rays acting against putrefaction, pH, NH₃ production, protein precipitation, the number of all bacilli per 1g were compared. The results showed the progress of putrefaction in the irradiated samples was 5-6 days slower than in the control non-irradiated, and that the number of bacilli in the air in the refrigerator irradiated decreased, to 1/6. The air contained only a small amount of ozone.

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Changes of components, color and taste of brown sauce during cooking are described.
1) Moisture, total nitrogen and volatile acid do not show significant difference in their quantities during cooking (Table 1).
2) Crude fat decreases in the first six hours and finally it gives approximately 0.2 per cent. The decrease of absorption showed at 470mμ in benzene or petroleum ether extracts of brown sauce indicates that carotenoids are removed from the sauce followed with fatty materials when they are skimming. The increase of absorption showed at 350mμ in methanol or acetone extracts may be caused by a brown pigment produced in cooking (Table 1, Figs. 1-4).
3) Sweetness or deliciousness of stock decreases after two or three hours, while sourness and saltness are not changed in cooking. The most favorite taste is at five hour cooking in this procedure (Table 2).
4) Reducing substances are increased and fluorescent substances seem to be increased (Table 1).

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