The pure inositol hexaphosphate was prepared by column chromatography using Dowex 2 (Cl^-) from 0.5N MCl extract of rice bran. After adjusting pH to 3.6, it was hydrolysed by heating in the boiling water bath. The hydrolysates were absorbed in the column of Dowex 2 (Cl^-), washed and eluted stepwise by 0.0.3, 0.08, 0.2, 0.32, 0.5, 0.72, and 1.0 N HCl.
After being precipitated as Ba salt and purified by recrystallization, total P and phytin P (by the modified McCance method) in inositol phosphates in each fraction were determined, and phytin P/total P [I] calculated, In inositol phosphates higher than triphosphate I were more than 90%, in two isomers of diphosphates 58.8% and 28.6% and in monophosphate I was zero.

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The flavor components and thier change during storage in whole milk powder and skimmilk powder were compared for obtaining basic informations to improve the flavor preference of skimmilk powder.
Studies were also made on the effect of added foreign lipids upon the preference of reconstituted skimmilk.
1. Major fatty acids were n-butyric and n-caproic in both milk powders. No significant difference in total fatty acid content was observed.
2. Volatile carbonyl compounds were few and of trace amount in fresh skimmilk powder, but increased during storage. On the other hand, small amount of volatile carbonyl compounds were observed in fresh whole milk powder and they showed further increase during storage.
3. More H₂S was found in skimmilk powder compared with whole milk powder. It increased during storage in both powders.
4. Flavor preference of reconstituted skimmilk was considerably improved by the addition of suitable foreign lipids and flavor compounds.

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The isotope dilution method for the determination of mercury in various foods was examined using Hg-203 as a tracer. It is necessary for obtaining the satisfactory result to decompose the organic matter in the sample at a low temperature and also in a short time as far as possible.

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Iodine in a dried tangle was mostly inorganic iodine and dissolved in water. A little organic iodine existed together inorganic iodine in that solution. By boiling the solution, inorganic iodine decreased remarkably while organic iodine increased. It was thought that some of the organic iodine were compounds of iodine and tannic acids in a tangle.
The loss of iodine by oxidative decomposition by heat of a tangle was very little at 500°C.

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Tannic acid and non-tannic reducing substances were contained about twice as much as iodine in the solution of a tangle. By boiling the solution, tannic acid decreased and non-tannic reducing substances increased. In the quantitative analysis of inorganic iodine, the optimum concentration of hydrogen peroxide was 3%.
When alginic acid, glucose, glutamic acid and lysine, which were components of a tangle, were added to the solution, inorganic iodine content was not changed. But added tannic acid, albumin, mannitol and inorganic iodine were decreased.

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Highly significant improvement of natural rice protein as existed in polished rice was accomplished by Harper et al. by the addition of gelatin. Gelatin, which though from a nutritional point of view is an incomplete protein, provides with lysine and threonine sufficiently. Deshpande et al., however attempted without success to increase further the rate of growth of rats receiving rice and gelatin by adding small amount of what were considered to be the limiting amino acid.
The present study was initiated to confirm their observation on growth response by the addition of gelatin, and get a further increase of nutritional value of rice by the supplement of amino acids.
As to the level of gelatin to be added, the results of the present study showed that the supplement of 6% of gelatin was nearly adequate confirming the result reported by Harper et al. In contrast to the unsuccessful attempt of Deshpande et al., however, the present authors could obtained significant increase in the rate of growth as well as the nitrogen balance by the supplement with methionine or tryptophan singly or together to the rice-gelatin diet.

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We examined the effects of the 12, 20 and 30 days running-training on adipose tissues and the lipid composition of cardiac and two skeletal muscles of rats.
Body weights of 12, 20 and 30 days trained groups were lower than their controls. The lipid contents of the subcutaneous fat tissue and the weight of perinephrial fat tissue were about 55% of their controls, while, epididymal fat tissue received no change by exercise. Development of the cardiac muscle, triceps brachii muscle and gastrocnemius muscle was accelerated by training. Although the total lipid content of muscles was depressed by 30 days training, phospholipid value remained constant and an increase of phospholipid/total lipid ration was observed by 30 days training.

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In the previous paper, it was reported that the fluorine contents in drinking water did not always coincide with the distribution of the mottled teeth. In the present investigation attempts were made to find some factors related to fluorosis besides the fluorine contained in drinking water.
The appearance of the mottled teeth in Mino-Gun (M) was lower than that in Kanoashi-Gun (K), both of which are known as the so-called higher fluorine areas in Shimane Prefecture; nevertheless the fluorine contents in drinking water in M was higher than that in K. The chlorine contents, calcium contents and water hardness were recognized as some factors that showed remarkable differences besides fluorine contents in both areas. That is, in the M district, the chlorine content was about 3.8 times, hardness was about 2.9 times and calcium content was about 2.9 times, greater than those in K, respectively.
Among those factors, it was recognized that the chlorine contents had no direct connection with fluorosis, but that the hardness and the calcium contents had an effect to control the appearance of fluorosis.

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Six American and three Japanese varieties of soybeans were mechanically separated into cotyledon, hull, and hypocotyl, which were separately analyzed for moisture, ash, crude fat, and crude protein, Japanese varieties contained more carbohydrates than American varieties. The three parts were analyzed for individual sugars by quantitative paper chromatography after extraction with 80% ethanol and then water. On average, the dry whole soybean (by calculation) contained traces of glucose, fructose (?), arabinose, and verbascose, 5.0% sucrose, 1.1% raffinose, and 3.8% stachyose.

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Enriched barley diet was given to the diseased and healthy men and experimental animals, and serum electrolytes and lipids were analysed in comparison with those on rice diet.
In the diseased men and healthy animals, enriched barley diet caused an increase of serum-dialyzable calcium and a decrease of inorganic phosphorus. This is completely reverse on rice diet.
Acidosis of the animals with low serum-dialyzable calcium and high inorganic phosphorus due to carbon tetrachloride liver damage or starvation became corrected more rapidly on enriched barley diet than on rice diet.
The healthy and high serum cholesterol animals were put on rice and enriched barley diet. The group on the latter diet showed lower level serum total cholesterol than those on the former diet.

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It has been shown in our labolatory that the accurate amount of nitrite cannot be estimated by any colorimetric method hitherto in use when nitrite coexists with any reducing agent, and that this is due to the fact that nitrite decomposes rapidly at the low pH range required for the formation of azo dye by diazotization and coupling in the presence of reducing agent.
Therefore, a modified polarographic method for determining nitrite at pH range from 6.0 to 7.0 has been developed, a chromium (II) -glycine complex solution being used.
Reliable and reproducible results were obtained by this modified polarographic method, the current measured from the reduction wave being proportional to the concentration of nitrite within the range below 20 ppm. The presence of reduced form ascorbate did not interfere with this method. The modified polarographic method has been shown usable for the determination of nitrite coexisting with reduced form ascorbate.

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It has been found in the present work that reduced form ascorbate coexisting with nitrite cannot be accurately estimated by any routine colorimetric or titrimetric method.
Therefore, by using a chromiun (III) -glycine complex solution, just the same electrolytic solution as used for the determination of nitrite, a modified polarographic method has been developed for determining reduced form ascorbate.
Since reliable finding for reduced form ascorbate could be obtained by this modified polarographic method at the pH range from 6.0 to 7.0 in the presence of nitrite, this method is applicable to the determination of reduced form ascorbate coexisting with nitrite.

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Rats fed a low protein diet containing choline and in which casein supplemented with sulfur-amino acids is the protein source develop moderately fatty livers. In contrast to fatty livers due to ethionine or orotic acid administration, no decrease of total esterified fatty acids, phospholipids and cholesterols in the blood plasma was observed accompanying the accumulation of liver fat due to the amino acid imbalance. Addition of methionine to a protein free diet also increased liver fat without decrease of the concentration of plasma lipids. It was suggested that the impairment of lipoprotein synthesis or lipid transport from the liver would not be the main reason of fatty livers in the conditions of above mentioned amino acid imbalances. The supplement of threonine partially prevented the liver fat accumulation of rats fed a protein-free diet containing methionine accompanying the elevation of plasma lipids. The loss of body weight due to protein-free diet was remarkably reduced by the addition of both methionine and threonine.

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Freeze-dried meat and egg yolk were prepared by the usual freeze-drying method and stored for one year under room temperature.
The tissue fat of the meat and the oil of the egg yolk were extracted from fresh meat and freezedried egg yolk, respectively. The acid value, neutralization value, carbonyl value, saponification value, iodine value and peroxide value of the above described fat and oil were determined by the usual methods. The component fatty acids of these two lipids were analyzed by paper chromatography using pbromophenacyl ether derivatives of fatty acids.
The oxidation rancidity of the lipids of these freeze-dried meat and egg yolk on storage, has been measured by the 2-thiobarbituric acid reagent. The 2-thiobarbituric acid tests after storage for six months indicated that the increase in absorbance at 538 mμ was not significant. A panel test of the same storage sample also confirmed that deterioration during storage of freeze-dried meat and egg yolk were not as severe as with frozen meat.
The influence of temperature and ultraviolet ray irradiation on the 2-thiobarbituric acid reaction were examined and also the chromogen of the 2-thiobarbituric acid reaction was investigated.
The antioxidant effect of methyl cellulose and Na-isoascorbate on freeze-dried meat was studied, and neither of these substances had any protective effect against oxidation of freeze-dried meat during storage.
It was concluded from the above experiments that meat and egg yolk were suitable materials for preparing freeze-dried foods.

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