The effect of heptane on the gluten formation during the doughing of flour was investigated.
The use of heptane in the preparation of flour dough gave short, tough and glutenin-like gluten. It was proved by chemical analysis of the gluten that the ratio of lipid and protein was increased by the addition of heptane to dough with or without shortening.
Purification of the gluten with addition of heptane in the preparation of flour dough was carried out through precipitation with calcium hydroxide from an acetic acid dispersion. Three fractions were obtained by raising the pH of the dispersion to 5.0, 5.5 and 6.0. By the addition of heptane, the Jractions 1 and 2 with higher lipid contents were increased, while the fraction 3 with lower lipid content was decreased.
It seemed that the gluten could be denatured so that the content of the glutenin-type was much increased by adding heptane to wheat flour dough.

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Milk from 34 women in farm or sea villages, in the vicinity of Kushiro was chemically analyzed during a year, from August in 1964 to July in 1965. The results were as follows:
1. The chemical compositions were varied distinctly both with individuals and with sampling date.
2. The contents of total solid, fat, ash, calcium and iron in the milk were very low compared with the means from city women.
3. They were especially low in the milk from the women in sea villages and subjected to wide fluctuation as compared with those from the farm women. Even the contents of lactose and protein, expected to have rather slight fluctuation, were fairly low.

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Enriched barley was given to healthy-, carbon tetrachloride intoxicated-, hypercholesteremic- and starved rabbits, and the contents of pyruvic acid, lactic acid, acetone, serum total lipids, phospholipids, alkali phosphatase and transaminase in their blood were determined. The date were compared with those of rabbits fed on purified rice.
Results: Enriched barley feeding group showed lower pyruvic acid, lactic acid and acetone level than purified rice feeding group in every case. Hypercholesteremic subgroup fed on enriched barley revealed low serum total lipids, phospholipids and high value of other determinants as compared with those of purified rice feeding group. Starved subgroup showed high serum alkali phosphatase, transaminase and low level of other determinants as compared with rice group.
The above results indicate that enriched barley makes animals' blood basic by prohibiting the increase of acid substance in the blood and improving the serum electrolyte balance in relation to serum alkaliphosphatase activity. Furthermore, it decreases serum total cholesterol by facilitating the lipid metabolism. Enriched barley should be used in rice-barley mixture as a highly valuable staple food.

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Fluorine was determined for commonsalt in a few stages of the process of manufacturing salt by Eriochrome Cyanin R method.
The content of fluorine in salt varied from 36.73ppm (raw salt) to 8.74ppm (refined salt). The content of fluorine in the slurry of salt was decreased through washing with cleaning solution.

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The variation of the fiuorine content of “Takuan” pickles during pickling was studied. Fluorine was determined by Zirconium-Eriochrome Cyanin R method. Radish samples unfortified with CaCO₃ contained 11.50PPm of fiuorine. After salting for 2 months, the content of fluorine varied to 6.21PPm. The content of fluorine in fortified samples was also decreased during pickling. But pickles fortified with CaCO₃, contained much fluorine than those unfortified.

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Freshly prepared Koji (Aspergillus oryzae) was preserved for 6 months by various methods as airdrying, saltmixing, or potting, and the changes of amylolytic and proteolytic activities of Koji during preservation were determined.
While both of the amylolytic and proteolytic activities decreased considerably and remarkable autolysis was observed on potted Koji even during a month of preservation period, it was ascertained that the approximately 50% of those activities were maintained even after 6 months of preservation period on both of air-dried and salt-mixed Koji. These results seem to show the useful preservation methods of Koji.

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The determination of vitamin C in semi-fermented tea by the usual indophenol titration method is apt to lead the result erroneous, since the judgement of the end-point is much affected by the deep orange or brown color of the extract. By use of the indophenol-butanol method (colorimetric method), however, this obstacle is removed, and moreover it can be applied to the rapid estimation of plenty of samples. The results obtained with seven semi-fermented tea samples by use of both the usual indophenol titration method and the indophenol-butanol method were compared with those obtained by Roe's standard hydrazine method carried out on the same samples. It became clear that the results by the indophenol-butanol method were in good accordance with those by Roe's standard hydrazine method, while relatively higher values were obtained by the usual indophenol titration method. The vitamin C contents of the seven semi-fermented teas were within the range of 60-110mg%, the vitamin C contents of Pouchong tea samples being somewhat higher than those of Oolong tea samples.

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The mercurimetric determination of serum chloride by Schales and Schales has been applied to the determination of chloride in salted foods.
The chloride ion concentration of foods has been determined by titrations with the standard mercuric nitrate solutions after the foods were homogenized, diluted with water and filtered through a filter paper. Chloride was calculated as sodium chloride.

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In Japan, beef is often eaten after coating with Japanese miso (soya-bean paste). However, the texture of meat is hardened by the treatment owing to the high concentration of salt contained in miso.
The present study was undertaken in order to preserve this miso-coated beef in a tasty condition for a long period by the application of several commercial protease preparations. An acid-protease obtained from a certain Rhizopus fungus was found to be most effective for this purpose, because the enzyme showed an extremely narrow specificity and less stability on beef. Thus, the beef was only slightly affected so that the meat was able to maintain its palatability and tenderness.

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The change of TBA value of ultraviolet ray-irradiated sausage was as follows.
1) TBA value of ultraviolet ray-irradiated sausage was conspicuously increased.
2) Irradiation effect upon TBA values was limited only on the surface of the sample, and no influence was observed at the innerpart.
3) Sausages when covered with coloured cellophane such as of red, yellow, green etc. during irradiation, had no effect upon TBA values.

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The author estimated the vitamin C content of canned or bottled products of strawberry jam, by 2, 6-dichlorophenolindophenol titration and obtained the following results: (I) The vitamin C content of dolestic products of bottled jam were 18.90-6.15, average 12.87mg%, (II) and canned one were 12.83-3.08, average 7.63mg%. (III) The vitamin C contained in imported products of bottled jam were 9.94-3.73 average 6.75mg%. (IV) Seven products saled by measure were found to contain 8.28-5.11, average 5.79mg%.

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The effects of the sampling method on the estimation of lysine contents in food proteins was studied using polished rice, white barley, sweet potato, soybean, spinach, garland chrysanthemum (Chrysanthemum coronarium), lean beef, pork loin, and horse mackerel (Trachurus symmetricus). All the sample prepared by acetone-dehydration and non-heating process showed the highest lysine contents both by microbial and DNP method, and the ratios of the DNP-estimates to the microbial ones were 90 to 95% in vegetable foods and 95 to 97% in animal foods; while heating the samples at 50°C for 15 hours or at 98°C for 1 to 8 hours decreased the ratios to 91 to 83% in both vegetable and animal foods. Biologicallyactive lysine seems to be necessarily estimated using non-heated or acetone-dehydrated samples

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The present investigation was undertaken to see changes of sugar contents and free sugars during the germination of buckwheat.
As the result of germination, total sugar and polysaccharide decreased remarkably and soluble sugar and reducing sugar increased simultaneously, after a while each sugar content getting into a state of equilibrium.
Free sugar constituents of the seed and seedlings of various germination stages were determined by the use of paper chromatography and thin layer chromatography.
In buckwheat seed were found sucrose, raffinose and stachyose. During the germination these three sugars still continued to exist, while glucose, and a little later, fructose gradually appeared. Also in the latter half of the germination were found isomaltose and isomaltotriose (?).
The content of sucrose was in the highest degree of all the sugars throughout the process. The rates of raffinose and stachyose increased in the latter part of the germination.

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The mucilage of Nameko fruit-body was isolated by addition of ethanol and ether to the mucilage gel.
The mucilage was fractionated by using ethanol, water, ammonium oxalate and sodium hydroxide as successive extracting agents. Proteins and carbohydrates in mucilage were characterized, and sugars and amino acids in the acid hydrolyzate of polysaccharide fractions were identified by paper chromatography.
It was believed that the mucilage consisted of several polysaccharides, and they were gelatinized with a large amount of water in which was contained free amino acids and sugars.
It was confirmed that the main component of the mucilage was cold-water-soluble polysaccharide, consisting of a large quantity of mannose, xylose, galactose, and a small quantity of fucose, glucose and glucuronic acid.
The nitrogenous compound of cold-water-suluble polysaccharide contained a large quantity of glycine and alanine, and a small quantity of aspartic acid, glutamic acid, threonine, arginine, valine and leucine. It was assumed to be a kind of mucopolysaccharide from their color reactions for proteins and carbohydrates, and thier content in mucilage.
The ash content of cold-water-soluble polysaccharide was about 3.5%, which consisted mainly of Ca, Mg, Al and Fe (Na and K were negligible), and the these metals were supported to be ionically combined with the mucilage.

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In a previous work, the water soluble fraction of dried mushroom in the diets of rats remarkably reduced the plasma cholesterol. Particularly effective was a 60 per cent ethanol soluble fraction of a condensed water soluble fraction of mushroom.
In order to know the nature of the substances responsible for the effect, the water-soluble fraction of mushroom, Lentinus edodes Donko, was re-extracted with 80 per cent ethanol and absolute ethanol after evaporation of water (Fig. 1). In addition, the authors extracted effective substances directly from dried mushroom (Figs. 2, 3) using absolute ethanol or 80 per cent methanol.
The results indicated that both fraction II (absolute ethanol insoluble) from 80 per cent ethanol soluble fraction and the fraction III (ether insoluble) from absolute ethanol soluble fraction effectively reduced plasma cholesterol (Table 3). Although the absolute ethanol extract was ineffctive, 80 per cent methanol extract reduced plasma cholesterol (Tables 3, 4).

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