Eight kinds of essential amino acids in 18 kinds of vegetables were determined by the microbiological method. The samples were preliminarily hydrolyzed for 7hrs with 2N hydrochloric acid at 120°C, 15lb. for the assay of seven kinds of amino acids except tryptophan. For the assay of tryptophan, the samples were hydrolyzed for 7hrs with 4N sodium hydroxide at 120°C, 15lb.
Better hydrolytic conditions for the assay of these amino acids in vegetables might be disclosed in the course of a further study. However, the results obtained except lysine and methionine contents of vegetable per nitrogen were nearly comparable to the data in literatures.
It was observed that contents of lysine and methionine in green vegetables per nitrogen were similar to those in the animal proteins.

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Preliminary studies on the pickle in order to examine the effectiveness of an addition of lactic acid bacteria as the starter to the quality control were carried out in a test tube scale.
Several conditions to be selected, as temperature, concentration of added salt, were determined on the basis of the results of the analysis of the pickle.
A culture medium was prepared from the homogenate of law Sugukina, on which were comparatively studied the influences of the additions of various lactic acid bacteria including standard strains and those isolated by the authors from Suguki-zuke pickles, and of the addition of other microflora.
Influences of the respective additions of Na-glutaminate, yeast-extract, vitamin B₁, vitamin B₂, and sugars were also examined.
The addition of lactic acid bacteria gave favorable results on bacterial growth and also on acid formation.

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Albino rats were fed on the diets containing about 7.2% of soybean oil and with or without 1% of each synthetical surfactant. By the way the dried powder of the molasses butanol distiller's soluble (MS) was also tested as a surfactant.
The effects on the digestibilities of the protein, fat and organic matter of the diets were not remarkable.
The O/W type surfactants, such as polyoxyethylene sorbitan monostearate, POES monolaurate and polyoxy ethylene stearate, and hot water soluble W/O type surfactant such as propylene glycol stearate have promoted the growth of rats. But MS and water-insoluble W/O type surfactant such as sorbitan monostearate did not promoted. The growth promoting effect of POES monolaurate was not improved by the addition of MS.
Little effect was seen on the weight distribution of visceral organs of the rats.

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1) A cow a month before parturition was injected, hyperdermic and intramuscular, with antipertussis vaccine. The total dose of 1, 580 billion was divided into increasing 10 portions and injected at 3-day intervals.
2) Agglutination tests of the experimental cow serum with pertussis (10 billion) were positive in dilution of 1: 2 before the vaccination, as compared to 1: 2, 560 after the vaccination. The value on the control cow serum was 1: 4.
3) The agglutination test with pertussis was positive at 1.7γ/ml in whey nitrogen content of the immune colostrum and at 30γ/ml of the control colostrum.
The antibody titer of the control colostrum decreased daily, and gave negative agglutination after 3 days of the lactation. The immune milk gave positive values at 1.7γ/ml even after a week in the experimental period.
4) The daily decreasing in antibody titer of blood and milk was not affected by the additional vaccination, which was given in the immunized cow after the parturition with the total amount of 7, 765 billion of pertussis bacilli divided into 20 doses.
5) The serum of the immunized calf or the control cow caused negative or weakly positive agglutination reaction at delivery.
After the calves fed on dam's colostrum, the calf serum of control dam caused the positive reaction at 1: 1 to 2; and the calf serum of immunized dam showed an immediate increase in serum antibody and gave the positive reaction at about 1: 4, 000.
6) The results apparently indicate that the calves acquire the immune agglutinin in blood just after the feeding on colostrum, and they are not able to absorb the immune agglutinins from dam's blood, even at high concentration in antibody, during their gestation period.
7) A calf 2 months postpartum fed on the immune normal milk for a week showed an increased serum antibody by 60 times.

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A powder immune milk was prepared after pasteurizing the immune milk at 63°C for 30 minutes, which was obtained from the cow which had been injected into her muscles or udders with antipertussis vaccine during the period of pregnancy.
The powder immune milk was given to rabbits orally or by intramuscular injection as isolated γ-globulin or albumin, respectively.
1) A cow 2 months before parturition was injected into her udders with antipertussis vaccine. The total dose of 5, 760 billion was divided into 6 equal doses at week intervals.
2) The colostrum from this cow caused positive agglutination with pertussis (10 billion) at 2γ/ml of whey nitrogen and the normal milk within 40 days caused the same agglutination at 4γ/ml of whey nitrogen.
3) The powder immune milk prepared by the ordinary procedure after the pasteurizing had lost a half of the agglutination titer.
4) An experimental diet was prepared from the powder immune milk. The diet gave positive results at 8 to 12γ/ml of whey nitrogen content.
The diet was given orally in 30% milk solution at a dose of 100 to 200ml/day to rabbits.
After the feeding 5 in 10 rabbits acquired the antibody in blood, the maximum level of which arrived to 32 times the control level.
After the cease of the feeding on the experimental diet, the rabbits showed a gradual decrease in their blood antibody. Several of them lost a whole of agglutinin in blood.
5) The γ-globulin or the albumin-isolated from the powder immune milk-was dissolved in physiological salt solution in the concentration of 200mg/5ml and was given to rabits by intramuscular injection. Injection of the γ-globulin gave an increase in blood antibody titer by 16 times, whereas that of the albumin was ineffective.

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For the purpose of analysing the nutritional specificity, the tables of Japanese and American nutritional dietary allowances, the transition of nutritional, balance and the increase and the rate of increase of dietary allowances per age group were figured by the introduction of the method of nutrition coefficient.

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Studies of the kinetics of heat decomposition of the 5′-ribonucleotides in buffer solution have shown that the reaction was first order (or pseudofirst order) with time over a 15-hour period irrespective to heating temperature.
Heat decomposition products of inosine 5′-monophosphate in the buffer solution were inosine at pH 4 to 7, inosine and hypoxanthine at pH3.0 to 3.5 and hypoxanthine at pH2. Furthermore, those of guanosine 5′-monophosphate were guanosine, guanosine and guanine, and guanine, in the same pH ranges as described above, respectively. The heat decomposition of 5′-ribonucleotides was accelerated much more in the sugar solution than in the aqueous solution by heating at 124°C, because the pH of the sugar solution was shifted to acid side in consequence of formation of heat degradation products of the sugar, such as formic acid, in the solution during heating.

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Market product of purple laver obtained from Korea was subjected to the microbiological assay method for 18 kinds of amino acid determination.
Acid or alkali hydrolysates of sample powder and its sodium tungstate extracts were prepared for total and free amino acid assay.
Total amino acid pattern of purple laver included 37% 8 essentials in 18 acids assayed. Aspartic and glutamic acids, arginine, serine and valine were found to be included in relatively high potency (Table 1.). When compared with FAO reference pattern, the essential amino acid of purple laver showed marked shortage in the level of those containing sulfur (Fig. 1.). The eighteen kinds of free amino acid assayed occupied 2.9% in the sum of 18 total. In the free amino acid pattern, glutamic acid showed conspicuously high potency and was followed by alanine.

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Copper and lead contents of food additives are determined by polarography. These metals are extracted with 0.05% dithizone-CCl₄ and re-extracted with 6N HCl. It is possible to determine both metals on one polarogram. It requires 2.5 hours when ignition is abridged for water soluble materials. The recovery of added copper and lead for several food additives is in the range of 95-110%, and it is possible to determine to 0.1 p. p. m. level.
Copper and lead contents of food additives in this experiments are under the critical levels.

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Changes of color, pH, viscosity and components of brown sauce during cooking are described.
1) The color change of brown sauce and tomato juice is shown on Figs. 1 and 2. Both brown sauce and tomato juice turn brown similarly.
2) The absorption spectra of brown sauce and tomato juice show a color development of browning in cooking. (Figs. 3 and 4)
3) The pH does not change during cooking. (Fig. 5)
4) The viscosity decreases with the increase of cooking hours. It seems that the viscosity change in brown sauce is attributable to the baked wheat flour. (Fig. 5)

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The preceding paper described that the digestibility of casein, defined by the measurement of liberated nitrogen and freed 18 amino acid patterns, increased slightly by heat treatment, and it was superior to that of rice glutelin throughout the varying digesting time periods by both enzymes, pancreatin and pronase.
The present paper reports on the results of the liberation of eighteen kinds of amino acid from wheat gluten and soybean glycinine (with and without heating) through the above described enzymes. As shown in Tables 1 and 2, the digestibility of heated glycinine thus measured was superior to that of wheat gluten, although the measures of both substrates were inferior to that of casein. The manner of increase of the amount of each amino acid according to the digesting time period was not always identical on the kind of amino acid, substrate conducted and the test enzyme used.

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Food yeast, Mycotorula japonica is a rich source of protein, but is hard to be digested. The yeast previously removed nucleic acid was treated at 37°C, for 20 hours in water solution with crude β-D-1, 3-glucanase preparation produced by mold, Sclerotinia Libertiana. Around 50% of crude protein (as nitrogen) originally present in the yeast was extracted by the first treatment.
From the residue, another 40% of the protein fraction was extracted with 0.5N NaOH at 37°C for 3 hours. The protein fraction of the first extraction of the yeast by the treatment with the glucanase solution was purified alternately with cation and anion exchange resin column chromatography in the yield of 50%. The most of the ash in the protein fraction was removed.
The amino acid compositions of the crude protein fraction and the purified preparation were compared with those of the original yeast.

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The iodine content of 109 commercial Laminaria products in Japan was determined.
The highest value of 539mg% was found in Konbu-tya, the lowest one was 6mg% in Konbutsukudani. Variations were observed in the sample of the same kind. The obtained values were: Kiri-konbu 180-380mg%; Konbu-tsukudani 6-120mg%; Konbu-tya 30-539mg%; Konbu-natto 154-327mg%; Ama-konbu and Su-konbu 65-210mg%; Tsume-konbu 207-228mg%.

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The change of chemical characteristics during storage was investigated in detail by using three kinds of polished rice, and it was found that to evaluate the change of the following chemical characteristics is the most suitable for predicting the storage deterioration in the flavor of polished rice; thiamine content, amylase activity, rate of both weight and volume increase during cooking, blue value and maximum viscosity of amylogram.
The difference of the storage temperature is more influencing on the storage change of the chemical characteristics than the difference of the packaging material.

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To investigate the flavor deterioration during storage, polished rice was stored in the following environment; 9°C, relative humidity 80%; room temperature (from April to October); 30°C, relative humidity 80%.
The results are summarized as follows.
1. When rice was stored at 9°C, no change was observed in the flavor of rice, independent of the packaging materials or rice species. But when rice was kept at room temperature, the flavor deterioration was very rapid, especially in summer. For instance, the change of flavor of Koshiji-Wase (soft-quality rice) appeared in two weeks and that of Asahi (hard-quality rice) in four weeks.
2. Kraft paper bag was the best packaging material for keeping the flavor of polished rice, which was most clearly observed in high moisture at high temperature.
3. Koshij-Wase deteriorates more rapidly than Asahi.
4. Flavor of cooked rice has so far been investigated from the following five palatability characteristics; appearance, aroma, taste, cohesiveness, hardness. In this report, it was clearly elucidated by calculating the correlation coefficients among palatability factors that “aroma” and “hardness”, were the most influencing factor in flavor of cooked rice.

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Salted sea urchin gonad is processed into Neriuni, which are popular appetizers for Japanese people.
The contents of vitamins A, D, E, B₁ B₂, B₆, B₁₂, pantothenic acid, folic acid, niacin, biotin, and provitamins A and D, and also the fatty acid composition of lipid contained in this were determined on samples of various species collected from different fishing grounds. The content of provitamin D was found outstanding.

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Ground nut and soybean respectively autoclaved at 110°C for 30 minutes were fermented with Koji (rice) at 28°C for 5 days and their total and free amino acids were determined by microbiological assay technique regarding those defatted specimen before and after fermentation. Ground nut product included 31% of 8 essential amino acids in the sum of the total 18 kinds and that of soybean included 36% essentials. Ground nut product showed inferiority in total lysine and methionine levels when compared with soybean products. Total arginine level was found to decrease through the fermentation in both the materials (Table 1).
Free amino acid pattern (Table 2) of the fermented products revealed a charactor of high potency of proline and glutamic acid. The sum of the values of 18 kinds of free amino acid assayed were 7.9g/16g nitrogen in ground nut and 1.2g/16g nitrogen, in soybean before fermentation, but these values increased to 21g/16g nitrogen and 16g/16g nitrogen, respectively, after fermentation. Free cystine and serine values showed no increase after fermentation through both the materials, the evidence observed in the former acid coincided with the observations on soybean “MISO” fermentation reported previously.

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Previous studies suggested that the water-soluble matters have the relation to taste and flavor of meats. Changes in amounts of water-soluble nitrogen, amino acids and their related compounds, carbohydrates, and phosphorus in chicken muscle during frozen storage were followed for 149 days.
The raw grinded chicken breast muscle was stored in a deep freezer at-18°--20°C. Sample solutions of the muscle were prepared by R.L. Macy's method on 0, 37, 63, and 149 days of frozen storage. The amount of total nitrogen did not change but that of amino nitrogen became 5.5 times as much as the initial amount after 149 days storage. Increases in amounts of anserine and carnosine among amino acids and their related compounds were most remarkable. Especially, the amount of anserine became 5.3 times as much as the initial amount after 149 days storage.
The amount of total ribose increased throughout the period, although, amounts of total carbohydrates, reducing sugars, and glucose reached maximum on 63 days storage and decreased thereafter.

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