In this paper, an investigation was made to determine whether the carbohydrate in “konjac” powder is utilized as caloric source or not.
The pair feeding method was employed, based upon 30% “konjac” powder group and pairing 15% “konjac” powder group and rice starch group with it.
The results indicated that there was an apparent gain of body weight in “konjac” powder group.
As it was found that, by the feeding of “konjac” the proportion of the intestinal tract became larger than that of normal, then we proposed that the true growth of animals fed on “konjac” powder should be compared by the following formula:
True weight gain of animals= (Final body weight-final weight of digestive) - (Initial body
weight-initial weight of digestive tract)
In this calculation, the weight of digestive tract in the time of initial body weight was omitted, because it was regarded as the same weight in each rat at the beginning of experiment.

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In the present paper, an investigation was made to determine how much “konjac” mannan would be utilized as calorie for growth of rats.
Growing rats with body weight approximately 56.0g were divided into three groups. The diet compositions of three groups were shown in Table 1. The pair feeding method was used based upon the “konjac” powder group and pairing the rice starch group and agar powder group with it.
It was found that there was an apparently higher body weight gain in “konjac” powder group than in the agar powder group. It means that “konjac” powder is utilized as caloric source.
If we consider the following formula representing true growth of animals
(Final body weight-weight of digestive tract) -initial body weight the true body weight gain in each group is as follows: rice starch group 74.2g, “konjac” powder group 56.6g, and agar powder group 42.4g.
If we assume the body weight gain in agar powder group as zero and the body weight gain in rice starch group as 100, the body weight gain in “konjac” powder group in percentage of that in rice starch group would be 44. 7. This indicates that about 45% of carbohydrate in “konjac” powder is utilized for the true growth of rats.

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The supplemental effects of 0.5% L-lysine hydrochloride, 0.4% L-threonine, 0.15% L-tryptophan and 0.3% L-methionine to polished rice powder was examined in rats.
The growth of rats fed on polished rice powder added with lysine and threonine was good, but further improvement was obtained by adding tryptophan and methionine to the diet. The ratio of food efficiency, ratio of nitrogen efficiency were increased by the supplement. The supplement also decreased the urinary excretion of nitrogen and increased that of creatinine and allantoin. No significant difference was observed when the effects of supplement was compared by the different dietary fat level

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The influence of the supplementation of 0.2 or 0.5% L-Lysine HCl to the chick diet containing 5% fisn meal and 15% soybean oil meal as main protein sources on the growth rate, feed efficiency and protein efficiency ratio of diet was studied, and it was found that they were increased about 10-20% respectively compared with the control diet.
The content of free lysine in the blood was increased in parallel with the supplemented amount and a small increase of free threonine, phenylalanine and valine together with a small decrease of free tryptophan, tyrosine and histidine, glycine and aspartic acid was found. The level of free methionine was very low and there was no effect of the supplement.
There was no increase of free lysine in the liver. However, there were a small increase of tryptophan, arginine and alanine, and a small decrease of threonine, cystine, phenylalanine, tyrosine, leucine+ isoleucine, histidine, aspartic acid and serine. Methionine showed only a very weak reaction.
The sum of all free amino acids except lysine and methionine in the liver was found to decrease by the supplement. And this decrease nearly paralleled with the growth increase.

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Rats were fed with experimental diet including cereal protein of polished rice, buck wheat, Japanese barnyard millet, etc. of the type commonly eaten in the Tohoku area.
The cholesterol level in the serum and in several organs was measured and the protein content as well as its influence was compared with that of casein. The test groups were fed with high level protein of buckwheat, barnyard millet, polished rice and casein all showed cholesterol levels lower than the 5% protein groups. Almost no difference among the varieties of cereal protein was discovered. Further, these test groups showed higher cholesterol levels than the standard diet or 30% casein groups.
In the case of restricted diet, the serum cholesterol level was generally lower than that with an ad libitum diet. Also in the case of a low protein diet the cholesterol level is not very high. The cholesterol of the liver and lungs and the faecal kiliani-reactive substance level showed a tendency opposite to that of the serum cholesterol level in ad libitum case.

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The supplemental effects of 0.5% lysine-HCl, 0.4% threonine and 0.3% methionine to 15% rice protein diet upon growth, and the excretion of urinary nitrogen compound and liver compounds was studied in male wearnling rat.
When rats are fed on diets spplemented with lysine, they grow very well, but the growth of rats in the growth with lysine in 15% rice protein diet was not promoted by adding threonine and methionine.
However, the ratios of ammonia, urea, creatinine and allantoin in urine to total urinary nitrogen, and liver compounds (nitrogen, fat and glycogen) on 15% rice protein in lysine, threonine and methionine supplementation group were not significant.

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In 1959, Marian Orlawski obtained glucose-6-phosphate from sucrose by the action of beer yeast and by this method the yeild was rather low, being 16-18gm. of crystalline barium salt of glucose-6-phosphate from 400gm. of sucrose.
We used starch as starting material in view of its economy and tried to get as high yeild of glucose-6-phosphate as possible by making use of potato phosphorylase and phosphoglucomutase by acetone yeast.
We examined the optimum condition for this purpose. By this method 2.4gm. crystalline barium salt of glucose-6-phosphate with a purity of 98% were obtained from 10gm. of starch.

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The growth of 14 strains of food microorganisms in the normal and K-deficient media was examined. In 9 strains of them, the considerable growth was recognized in both the normal and K-deficient media. The percentage of the weight of the dried cells of these 9 strains cultured in the K-deficient media against that cultured in normal media was observed to be 16.8-95.3. In 6 or 8 repeated experiments, the relation between the weight of dried cells of Saccharomyces cerevisiae, Saccharomyces ellipsoideus and of Aspergillus niger, and the amount of fermentation products (ethanol, total-, volatile- and nonvolatile acids) with their growth, and the amount of glucose consumed by them, cultured in the normal and K-deficient media was examined. The efficiency of the production of the fermentation products by them in K-deficient media was observed to be equal to, or higher than, that in the normal media.

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In the diabetes mellitus cases, the period of time necessary for treatment depends upon kind of staple food intaken. It was observed that barley can be compared advantageously with rice in making the convalescency period shorter. So the following research work was conducted in order to evidence the good effect of the enriched barley upon the blood sugar level and to study the difference of the urine sugar level between diabetics and the healthy control. Each of 100g of the enriched barley (Vita Barley) and refined rice boiled was given alternatively at an interval of one week to 10 healthy persons and diabetics. In the healthy control, there was no difference by either of the food given in both the blood sugar level and urine sugar level. In the diabetic cases, the blood sugar level as well as the urine sugar level showed lower values by the enriched barley intake when compared with those by the rice intake. The difference of the values became marked with the aggravation of the diabetic mellitus. These differences of the values will be attributable to the structure difference of the polysaccharides of the two foods. The diabetics may have altered types of the activities of the enzymes concerning saccharification.

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Since riboflavin tetrabutyrate, which is fat-soluble and has no taste, was found to have a nutritive effect as natural riboflavin, it was applied to enrich bread.
The bread could be enriched homogeneously with riboflavin tetrabutyrate by mixing it with flour before the baking. After the baking, 97 per cent and 69 per cent of riboflavin tetrabutyrate added remained in the white inside and the brown outside of the bread, respectively. No significant difference was found between the taste of the samples with and without the enrichment.

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