Five kinds of soups and puddings were made using old and new nonfat dry milk. Each sample was tasted twice by 42 taste panel members from oriental countries. Average of scores for each sample and range of score of individual judges on the four samples of each product were compared based on the score sheets. The results obtained are surrimarized as follows: -
1. Most of the judges like these foods moderately well.
2. It was found that no difference in scores between two samples which were prepared with old and new nonfat dry milk appeared in either products-soups or puddings. Therefore, it may be concluded that foods prepared from old nonfat dry milk were accepted as well as the products made with new milk.
3. Plain nonfat dry milk was also given to members for tasting as a beverage. The aged nonfat dry milk was more palatable when used in food preparation rather than in using as a beverage.

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The amount of total muscles and their protein content of albino rats fed on protein-free diet for about two months decreased considerably, as compared with those fed on normal diet.
The chemical properties and some constitutional amino acid contents of actomyosin extracted from the leg muscles of rats were investigated.
Relative viscosity, ATPase activity, and some constitutional amino acid contents of actomyosin-S, which was extracted from the muscles of rats fed on protein-free diet by short-period extraction, showed a slight difference from those of the protein from control rats, whereas those of actomyosin-L obtained by long-period extraction had no characteristic differences from control.
The total amounts of free amino acids in the muscle of rats fed on protein-free diet showed an inclination of slight decrease, as compared with those of control rats.

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In this report, the properties of water soluble protein extracted from gastrocnemius muscle and liver of rats fed on protein-free and threonine deficien t diets were investigated.
No significant differences in the amino acid composition were detected among the extracts from the rats fed on protein-free, threonine deficient and normal diets. The extracts from gastrocnemius muscle and liver were dialyzed against phosphate buffer at pH 5.0 and fractionated by chromatography on cellulose phosphate by stepwise elution with buffers ranging from pH 5.0 to 10.0.
From the effluent diagrams of water soluble protein of the muscle, no significant difference was recognized among the rats fed on above-mentioned diets. But the increase of protein fraction coming through with the buffer at pH 5.0 and the decrease of the fraction at pH 7.0 were recognized from the effluent diagrams of water soluble protein of the liver extracted from the rats fed on protein-free and threonine deficient diets.
Tryptophan content and aldolase activity of the fractionated protein were also assayed. No significant difference in the tryptophan content was recognized among the muscle extracts from the rats fed on different diets, but a slight decrease was found in the liver extracts from the rats fed on deficient diets. Aldolase activity of the muscle and liver protein of the rats fed on protein-free diet was slightly lower than that of the rats fed on normal diet, but no difference was observed between the rats fed on threonine deficient and normal diets.
No significant difference in the amino acid composition of the proteins eluted with the phosphate buffer at pH 7.0 was recognized between the rats fed on threonine deficient and normal diets.

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Rat liver homogenate did not decompose L-threonine when incubated at pH 8, while it decomposed fairly well L-methionine. The decomposition rate of L-valine and L-lysine was intermediate of the former two. The same results were obtained when these amino acids were incubated with heart homogenate or kidney homogenate although the decomposition rate was lower than liver homogenate. Rat muscle homogenate and blood scarcely decomposed the above four amino acids.
When the liver homogenate was added with vitamin B₆ group, only pyridoxal phosphate had remarkable effect on decomposing L-threonine to the high extent. The liver homogenate of the rat fed on excessive amount of pyridoxine had stronger L-threonine decomposing ability than the liver homogenate of the rat fed on ordinary diet or B₆ deficient diet.

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Studies on the stability of 5′-ribonucleotides in wheat flour were carried out on its various water contents. The 5′-nucleotides added to wheat flour are essentially stable, when they are stored at below 60% R.H., for about 3 months. When R.H. is above 80%, however, the 5′-nucleotide content decreases gradually. At 37°C, 5′-nucleotides added to the dough of wheat flour is decomposed rapidly. This decomposition is mainly due to the action of phosphatases present in wheat flour. Crude extract of wheat flour shows acid phophatase activity. The enzymatic decomposition of 5′-nucleotides by crude extract is accelerated by Mg⁺⁺ and inhibited by Ca⁺⁺. This inhibition is affected by the concentration of Ca⁺⁺, pre-incubation time of enzyme with Ca⁺⁺ and pre-incubation temperature.
The decomposition of 5′-nucleotides in the dough of wheat flour is also inhibited by many calcium salts which are used as food additives. In this case, water-soluble calcium salts are more effective than insoluble calcium salts.

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Succeeding to the preceding paper, studies on the phosphatases in wheat flour were carried out. The phosphatases in wheat flour are separated into three fractions by DEAE-cellulose column-chromatography. All of these are active at the acidic region, and designated as acid phosphatase I, II and III (or simply, I, II and III), according to the order of elution from the DEAE-cellulose column. Acid phosphatase I shows the strongest activity on 5′-nucleotides. It is activated by Mg⁺⁺, Mn⁺⁺, Zn⁺⁺, Co⁺⁺, Ni⁺⁺ and Cu⁺⁺, and inhibited by ca⁺⁺. On the other hand, Zn⁺⁺ and Cu⁺⁺ inhibit the activities of acid phosphatases II and III. Acid phosphatase I is less thermo-stable than III.
The inhibition of acid phosphatase I by Ca⁺⁺ is affected by the concentration of Ca⁺⁺ and pre-incubation time of the enzyme with Ca⁺⁺, as described in the preceding paper, in the case of crude extract. It is presumed that the inhibition of acid phosphatase I by Ca⁺⁺ is due to the competition (or replacement) between Ca⁺⁺ and the activating metal ions.

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Pickling test with the addition of lactic acid bacteria was conducted at Kamigamo district. The test was based on the actual process for pickling, using eight barrels (about 1/4 scale in size). Lactic acid bacteria used in the test were T. 14, N. 11, and Leuconostoc mesenteroides, all of which had been used in the preliminary examination.
After the pickling was over, samples obtained were compared with each others bacteriologically and chemically. The sensory tests by some of the manufacturers and the experts on pickling revealed that the almost same results as those of the pleriminary examinations were obtained and that artificial addition of lactic acid bacteria was confirmed to be practically effective in producing better Suguki-zuke.

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On the two diets containing 8.2% and 15% flour protein, additional D-lysine gave no effects for growth of young rats.
Nitrogenous components and basic amino acids in the urine of rats fed above two basal diets to which were supplemented with L-, DL- and D-lysine, respectively, were analysed.
In the urine of rats fed the 8.2% protein basal diet supplemented with L-lysine, the percentage of allantoin was higher than the other groups.
The amounts of lysine excreted into the urine were about 1/5-1/3 of D-lysine intake in all rats fed with D- and DL-lysine. It was found that an unknown substance which was colored by ninhidrin reagent was excreted into the urine of rats fed D-lysine. These facts show that a large portion of Dlysine are catabolized in the body and give certain effects on the nitrogen metabolism.

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The fading of the chlorophyll and the total acidity at the room storage 13-15°C was somewhat greater than that at the ice box storage 0-5°C. The mutuality relationship can be recognized between the fading of the chlorophyll and the total acidity during the course of storage.
The tartaric acid, citric acid, malic acid, oxalic acid and succinic acid from the nonvolatile organic acid fraction were indentified and they were changed during the course of the storage. The mutuality relationship is difficult to be recognized between the fading of the chlorophyll and the nonvolatile organic acid.

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The effect of chlorophyll and its decomposition products on the a-amylase activity was investigated.
The chlorophyll and the chlorophylline which is an alkaline decomposition product of chlorophyll inactivated the enzyme. The pheophytin which is an acid decomposition product of chlorophyll had an effect on the enzyme and magnesium had also an effect. The inhibition of the enzyme with chlorophyll was protected by the presence of calcium. The optical decomposition products of chlorophyll inactivated the enzyme but their inactivating action decreased with the progress of the optical decomposition degree of chlorophyll.

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The effect of L-ascorbic acid and its oxidation products on the trypsin activity was investigated.
The reduced L-ascorbic acid activated the enzyme. The authors suggest that the enzyme will be inactivated by the oxidized L-ascorbic acid. 2, 3-Diketogluconic acid activated the enzyme and the latter was greatly activated with the progress of the formation ratio of 2, 3-diketogluconic acid than that of oxidized L-ascorbic acid during the course of oxidation of ascorbic acid. Furfural, which is one of heat decomposition products of ascorbic acid, also inactivated the enzyme.

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The present paper deals with seasonal variation of organic acids in baby clams. The followings are evident in the present analyses (Table 1).
1) The baby clam in winter contains smaller amounts of fumaric acid, oxalic acid and malic acid than the clam in other seasons.
2) The amounts of succinic acid and fumaric acid are on the decrease in a spawning-season.
The results have been shown in Figs. 2-5.

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Antioxidative activity of aromatic amino acids and indole compounds for the autoxidation of linoleic acid was found to correlate in some extent with the highest occupied molecular orbital energy which represents the electron donor property of respective molecule. 5-Hydroxytryptophan, one of the best electron donor among the compounds tested, was the most effective antioxidant. However, antioxidative activity of some indole compounds could not be interpreted simply by their highest molecular orbital energies.
Neither the chelating action for the possible metal traces nor the accelerated decomposition of hydroperoxide produced during the course of the reaction explained these actions of indoles. Tryptophan, while preventing the autoxidation of linoleic acid, underwent the ring cleavage at the position of between C₂ and C₃ or hydroxylation at C₅ to yield formylkynurenine, kynurenine, 3-hydroxykynurenine, 5-hydroxytryptophan, 5-hydroxyindoleacetic acid, etc. Following mechanisms which were compatible with the experimental results were proposed for the antioxidative action of indoles; indole donates an electron from its π-pool to linoleic acid radical or peroxy radical produced during the autoxidation of linoleic acid to form a loose charge transfer complex through a “local” interaction; an electron transfer occurs within the complex, which brings cleavage of indole rings and an inhibition of autoxidation.

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The ability of rat liver homogenate for decomposing threonine in vitro was increased when the protein level of the diet had been increased. It was also increased by the addition of threonine or lysine to twenty percent casein diet, though the degree of increase in the former was higher than the latter. Since the addition of the amino acid had been ceased, elevated ability was kept for considerable length of time in the case of threonine. But, in the case of lysine the ability was decreased in a week to the level of before the addition. The addition of other amino acids, such as methionine, leucine or glutamic acid had no influence on the ability

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When excessive amount of threonine was added to twenty percent casein diet, the rat, whose ability of threonine decomposition in liver had been previously elevated by the addition of threonine or lysine, excreted less threonine in urine than the rat which had been fed on twenty percent casein diet onl y.
When lysine deficient diet was fed, the rat excreted almost all the threonine ingested in urine. The amount of threonine excreted depends upon the amount of lysine in the diet.

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In a previous paper the authors reported that ground dried mushroom (Lentinus edodes, Kohshin) remarkably reduced plasma cholesterol level of rats.
In continuation of the study, some other species of mushrooms have been screened. All the caps and the stem of mushrooms used for feeding experiments were effective to various degrees in lowering the plasma cholesterol levels: Lentinus edodes, Donko was more effective, while Auricularia polytricha (Jews-ear) and Flammulia velutipes less effective, than L. edodes, Kohshin or Agaricus bisporus (champignon).

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