The contents of fluorine and salt were determined on some foods rich in salt. The samples of “Miso” contained fluorine from 4.0 (Kagoshima) to 17.5ppm (Niigata), and the salt content varied from 8.36 (Kagoshima) to 17.70% (Ishikawa).
The fluorine content of “Miso” and pickled vegetables correlated with their salt content. Excluding the salt factor, there was geographical positive net correlation between the fluorine content of “Miso” from 28 prefectures and the corrected death rate from gastric cancer in 1960. On the other hand, no partial correlation was existed between the salt content and the corrected death rate.

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Nous avons fait l'extraction des substances pectiques dans le coing et la groseille.
On trouve au total en pectine 0.75% comme pectate de calcium dans les coings et dans les groseilles 0.51%.
Et puis, nous avons fait des expériences pour comparer les substances pectiques successivement extraites du coing et de la groseille avec celles de trois espéces produit “Slow set pectin, Rapid set pectin et Low methoxyl pectin” fabriqué avec le citron des Etats-Unis.
Nous avons examine leur gelée pectique par le compteur de rigidité de gel de deux espéces.
On trouve ainsi que la gelée pectique du coing ressemble à S. pectin.
Elle jouit d'une grande rigidite de gel, elle est consistante et extensible.
Quant à la gelée pectique de la groseille, elle est d'une rigidité de gel assez faible, molle et inconsistante.
Nous pouvons conclure que cette dernière forme une gelée aux propriétés moyennes entre R. pectin et L.M. pectin.

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The effect of the temperature on the properties of the gelatin-agar gel at making the mixture of gelatin and agar was investigated.
The yield value of gelatin-agar gel depended only on the temperature at which gelatin was mixed with agar. Thus after mixing the both components at a certain temperature, the yield value was not affected by any heat treatment below 90°C.
The component which is influenced by the mixing temperature is not the gelatin but the agar.

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The effect of gelatin-agar ratio on the rheological properties of gel was studied in detail. The yield value of the gel increased with the concentration of gelatin or agar. The melting point of the gel, however, decreased with increasing ratio of gelatin to agar. Elasticity and yield value were measured successfully with a curd-tension meter attached with a recorder.

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The two 2-TBA methods, Jacobson and Kirkpatrick's with the use of purified n-propanol and YuSinhuber's without the use of an organic solvent, were compared for effects of irradiation doses on the press juices of both control and irradiated samples; the former method did not show an labsorbance near 530mμ but the latter showed maxima at both 430 and 530mμ. The method of Jordan and Veatch for determination of carbonyl compounds was also examined on the press juice but no sharp maximum was observed. Relations between the off odor induced by irradiation as well as the detection of deterioration on storage and absorbances at 430 and 530mμ, by Yu-Sinhuber's method, were also studied but no definite relation between the absorbances and the off odor and deterioration could be found. The 2-TBA method and alcoholic alkaline titration method were also compared for the detection of deterioration during the storage of the control sample; the latter method appeared to be more reliable at the present time.

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The samples sealed under vacuum in Irax film were irradiated at dose levels of 2, 3, 4 and 4.6×10⁵r and some of these samples heat-treated immediately after irradiation for removal of the off odors detected previously. The 2-TBA tests indicated that a significant decrease in absorbance at 530mμ was observed by the heat-treatment but no difference at 430mμ. Although a slight difference between the irradiated and irradiated, head-treated samples was detected by a panel test, the latter method, however, prolonged their shelf-life; no sign of deterioration up to 184 days compared with 45 days (in the preceeding report) by irradiation alone. Duplicate runs on bacterial counts during a period of 30days showed that the count of the irradiated sample, 4×10⁵r remained around 1010² all through the testing period.
A relation between dose rates and shelf-life was also discussed.

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The amino acid intakes of fishing villagers in Miyagi Prefecture calculated showed higher levels in all kinds of amino acids than the mountain villagers in the prefecture. Especially, the levels of methionine, tyrosine and lysine showed remarkable differences.
The limiting amino acids were tryptophan and methionine in both sections, when compared with the essential amino acid provisional pattern of FAO.
The serum protein concentrations of the fishing villagers showed the higher levels than those of the mountain in both sexes. The ratio of serum protein to lysine content presented the constant levels, either in age classes or in serum protein level classes in spite of the considerable differences of lysine intakes in the two sections.

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The extent of vitamin C oxidation in the course of the preparation of fruit juices was compared with a mixer and a juicer. There were not remarkable differences between both treatments as to vitamin C content in the juices. In several fruits, by the browning during the crushing, vitamin C was rapidly oxidized, and this was the same with a mixer as with a juicer. The prevention of this oxidation was tested with an addition of sodium chloride. In the case of apple juice by a juicer, it was proved to be the most effective for this purpose that a piece (50g) of apple was previously immersed in 10-15% sodium chlaride solution for several minutes. It was also useful for the prevention of the brownings.

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Qualitative and quantitative examinations on the tasty substances of octopus (Octopus Vulgare Cuvier) are described.
Nucleic acid derivatives in acid hydrolysate of the flesh of octopus was studied by ion exchange chromatography. The substances identified were: adenine, adenosine, inosine, hypoxanthine, cytidylic acid, and adenylic acid. But inosinic acid and guanylic acid were absent.
The results of paper chromatography showed the presence of succinic acid, but its contents was extremely low.
Amino acids in acid hydrolysate were examined by two-dimensional thin layer chromatography. Those identified in the extracts were: glutamic acid, glycine, lysine, valine, etc. Six amino acids in the above mentioned extracts were determined by the microbiological assay method, where the contents of glutamic acid, glycine, lysine, valine and aspartic acid were relatively larger.
The buffer action of acid hydrolysate 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 glutamic acid, glycine, lysine, valine, aspartic acid and the buffer action of the amino acids are supposed to play an important role in the taste of octopus.

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Qualitative and quantitative examinations on the tasty substances of dried mushroom are described.
Nucleic acid derivatives in hot water extracts were studied by ion exchange chromatography. The substances identified were: adenine, adenosine, hypoxanthine, cytidylic acid, adenylic acid, uridylic acid and guanylic acid. But inosinic acid was absent.
The results of paper chromatography showed the presence of fumaric acid and two unidentified organic acids, but their contents were extremely low.
Amino acids in hot water extracts were examined by two-dimensional thin layer chromatography. Those identified in the extracts were: glutamic acid, aspartic acid, histidine, phenylalanine, and methionine. But their contents were very small.
The buffer action of hot water extracts of dried mushroom was almost the same with that of the Shoyu (soy sauce) or of the solution of Miso (fermented soy bean paste), and was participated by the amino acids and the nucleic acid derivatives in the extracts.
The presence of the nucleic acid derivatives such as guanylic acid, and the buffer action of the nucleic acid derivatives and the amino acids were supposed to be playing an important role in the taste of dried mushroom.

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Male albino rats of the Wistar strain weighing about 70g were fed magnesium-deficient diet with feeding of lactose or glucose. The effect of lactose on calcium and phosphorus metabolism, on the sign of magnesium deficiency and the effect of different level of magnesium intake on calcium and phosphorus metabolism which was previously reported by the authors were studied.
The absorption rates of calcium and phosphorous and the urinary excretion of calcium were increased by lactose intake, and the balance of the nutrients were kept positive. But lactose-fed group died in earlier period compared with control group. The authors estimate that this occurrence dues to the double effect of diarrhoeal condition and magnesium deficiency in diet.
In the control group, magnesium-deficient diet caused the decreasing balance of phosphorus but had no effect on the calcium retention; then it supposed that a principal effect of magnesium deficiency would be a disturbance of normal phosphorus metabolism.
The symptoms of magnesium deficiency in the rats were quite similar to those in the several investigations previously reported, except that the convulsions of the hind limbs were observed in control group and were not observed in lactose-fed group.

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The Author measured specific gravity of the reconstituted milk from non-fat dry milk imported for school lunch program. The relation between specific gravity (D) of the reconstituted milk and the quantity (xg) of non-fat dry milk which is to be dissolved to 180cc is expressed by the equation
D= (0.001971x+1.00020) ± (0.000024x+0.00001)
and T=0.2686G/D (T: dry matter of the reconstituted milk %)
(G: 1000D-1000)

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The protein of human milk at the various stages of lactation was separated into casein and serum protein and these were studied by electrophoresis.
Three fractions (α, β, γ-casein) in casein and five fractions in serum protein were observed.
Alfa-casein content was only about 2-3%, and the majority of the fractions consisted of β-casein and γ-casein which amounted to about 40 and 60%, respectively.
High concentration of globulin fraction was observed in only serum protein 0-10 days after parturition. The other samples showed only low concentrations.

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Radish plants (Raphanus sativus L. var. acanthiformis Makino) were cultivated by solution culture with various concentration of boron in medium to determine the relationship between the amount of L-ascorbic acid and boron contained in leaves. Storage experiments were conducted with the cultivated plants to investigate the effect of storage on L-ascorbic acid content as affected by boron in leaves. Results obtained are as follows: -
1) High correlation was obtained between ascorbic acid content and boron concentration in leaves in the range of 22.7-73.8ppm B in dry weight basis.
2) The higher the concentration of boron in leaves, the lesser the reduction in the content of ascorbic acid during the storage under room temperature in polyethylene bag was observed.
3) Freezing of the tissue in deep freezer decreased the ascorbic acid content as compared with storages in refrigerator (3°C) or under room temperature.
4) Enzymatic- or auto-oxidation of ascorbic acid due to the destruction of the tissue by freezing and thawing process was suggested.

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From dietary surveys on malnourished infants aged 12-18 months in various rural regions, the following results were obtained.
1. Daily nutritional intakes were very small: 250-500 Cal. in total, 33-66 Cal. per kg of body weight and 0.9-2.7g of protein per kg of body weight.
2. Their diet was lacking particularly in sulfur-containing amino acids, tryptophan or methionine.

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The foaminess power and the emulsification effect of edible gelatin are important factors for making foods. The authors obtained the following results on these factors. Better foaminess and greater jelly strength attended each other on the gelatin with jelly strength higher than 550g, whereas no correlation between foaminess and jelly strength was observed on the gelatin with its jelly strength less than 550g.
A similar relation was obtained between the ash content and foaminess.
It seems that the foaminess relates to the manufacturing process of gelatin and to the quality of its raw material.
It was interesting that the emulsification effect was observed only when the gelatin and polyphosphate coexisted.

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A freezing process in case of making an ice cream holds an important position in the manufacturing process. The observation on temperature variation in the freezing process followed by Beckmann thermometer at 15 seconds' interval indicated that gelatin is a useful freezing agent in comparison with CMC and polyphosphate and an aging process with gelatin for ice cream mixture was quite effective.
When the gelatin with unidentified chemical and physical compositions was used, the over run value of an ice cream could not reach 75%.

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