The author has previously reported on the reactivity of Miso with trimethylamine which is a source of fish odour. In this report are given experimental results on the reaction between Miso and multi-unsaturated fatty acids which are also sources of fish odour.
As materials were used (a) Sendai-, Shinshu- and Haccho-miso, and (b) mackerel, and their common chemical properties and fatty acid compositions were analysed. Experiments show seasonal changes in the fatty acid composition of mackerel, the content of saturated fatty acids exceeding 30 per cent in winter.
By the cooking of mackerel with Miso, C₂₀ and C₂₂ fatty acids with 5 or 6 double bonds, which are sources of fish odour, were decreased.

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The authors compared the chemical properties of hemicellulose isolated from Artemisia Capillaris holocellulose (I) with that isolated directly as Cu-complex from the leaves of Artemisia Capillaris (II). The following results were obtained.
Treatment with NaClO₂ or as Cu-complex was more effective in removing lignin than that with 1% NaOH. By hemicellulose with much lignin, the sugars were extracted more than lignin, but by hemicellulose with a smaller quantity of lignin, the relation was reversed.
Sample I, hemicellulose A, was hydrolysed completely with 2% HCl solution at 100°C in 90 minutes, and sample II in 70 minutes.
Both hemicelluloses were not hydrolyzed by malt-diastase.
Xylose, galactose, xylobiose, xylotriose and the sugars combining with lignin were detected in the extract with NaClO₂ by carbon column chromatography.

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Acetyl and methyl derivatives of galactoxylan were isolated from Artemisia Capillaris, and their chemical properties were investigated. On hydrolysis, methylgalactoxylan gave 2, 3, 4-trimethylxylose, 2, 3-dimethylxylose, and 2, 3, 6-trimethylgalactose and 2, 3-dimethylgalactose. Galactoxylan gave galactoxylotriose, galactoxylotetraose, xylotriose and xylobiose. It was thus concluded that galactoxylan consisted of four parts of xylose and one part of galactose at a uniform rate. In the decomposing sugars, 2, 3, 4, 6-tetramethylgalactose or monomethylxylose disappeared. Galactose seemed to be at the position with side linkage without the last position on the structure. In comparision of their reducing activity, however, both 2, 3-dimethylxylose and 2, 3, 4-tetramethylxylose were twice as active as 2, 3-dimethylgalactose. Consequently, it was made clear that galactose with side linkage occupied one third of the whole galactose. Summarizing the facts mentioned above, the authors proposed a structural form of the galactoxylan.

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The decreases of vitamin C content by infrared ray irradiation on the solution of L-ascorbic acid, juice and small-cut pieces of radish were compared.
The infrared ray drying was much more rapid and less destructive of vitamin C than the convection drying, and was recommended for the treatment of fresh and raw foods.

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The atomic absorption spectrophotometry was applied to the determination of calcium in foods.
(1) Absorption at 422.7mμ was employed for the determination of calcium.
(2) A linear relationship between the absorbance and the concentration was found in the range of 0-50ppm calcium. (Fig. 5)
(3) Samples were ashed in an electric furnace at 550°C, and, after the ashes were dissolved in 4ml of 6N hydrochloric acid and made up to 100ml with water, the solution was submitted to the analysis of calcium. (Fig. 6)
Tin, potassium, chromium and aluminum interfered remarkably with the calcium determination, whereas zinc and iron interfered only slightly.
The interferences were eliminated by adding a solution containing 6000ppm magnesium, 200ppm sodium and 1500ppm potassium. However, when 50ppm of aluminum was contained, the interference was not eliminated. (Figs. 2, 3, 4)
Recoveries of calcium added were satisfactory, and the values obtained by atomic absorption spectrophotometry agreed with those obtain d by EDTA-titration method. (Tables I, II).
(4) The reproducibility of the analytical values was satisfactory, that is, the coefficients of variation for calcium were 2.6% for apple and 1.6% for pear. (Table V)
(5) The amounts of calcium in agricultural products were: 20-30mg% in raw vegetables, 3-10mg% in raw fruits, about 35mg% in canned pineapple and 3-15mg% in other canned fruits, respectively. (Table III)
(6) The amounts of calcium in marine products were: 25-70mg% in shellfishes and 10-20mg% in fishes, respectively. (Table IV)
Since the determination of calcium by atomic absorption spectrophotometry is convenient and rapid, and the interferences of coexistent elements can be controlled, it is considered that the method is best for the determination of calcium in foods.

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Studies have been made on the formation of phytase in the medium containing phytin as phosphate. It has been proved that the amount of phytase produced is the largest when phytin is contaiRed 1.65-3.30mg as phosphorus in 100ml of medium. As the concentration of phytin increases, the production of phytase decreases, and when inorganic phosphate is contained in excess in the medium, almost no amount of phytase has been observed.
It has been further proved that the amount of phytase produced in the medium containing phytin (1.65mg as phosphorus per 100ml) is large, while that of glycerophosphatase is small, as compared with the case in which wheat bran is used as the medium.

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The weanling rats were fed on casein, rice and wheat respectively as source of dietary protein, and the relation of the occurrence of fatty liver with dietary lysine, threonine and methionine content was investigated.
The normal level of fat was maintained in livers of rats fed casein, rice and wheat diet containing 0.63-0.66% lysine, 0.53-0.54% threonine and 0.53-0.59% methionine, or 0.63-0.66% lysine, 0.53-0.54% threonine and 0.19-0.23% methionine, whereas rats fed diet containing 0.4% lysine, 0.20-0.23% threonine and 0.53-0.59% methionine showed increased fat deposition in liver.
The fat deposition was decreased by supplying diets containing much methionine, lysine and threonine, or by reducing the amount of methionine in the diet.

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Optimum protein requirement being defined as the protein requirement for maintaining normal physiological functions of human body, nutritional experiments were performed with human adults who were fed various kinds of protein diet supplemented with amino acids. Total hemoglobin and serum protein amount in the circulating blood as well as urinary output of 17-KS and 17-OHCS were measured as criteria of normal physiological status of the subject. It was found that 2-3 times as much of the safe intake of essential amino acids recommended by FAO are required under the circumstances of intake of 1g/Kg/day of protein-amino acid mixture and 2500Cal/day. The pattern of essential amino acids taken may affect the function of pituitary body to produce ACTH.

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Carotene in leafy vegetables could be determined accurately when it was separated from other color substances by paper chromatography and all the analytical procedures (extraction, fractionation, filtration, etc.) were carried out in a stream of inactive gas and under feeble light. The contents of carotene in spinach, Tsuruna, Taisai and lettuce were determined by this method.

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Analysis of nitrate in agricultural products for canning was carried out by means of A. O. A. C.'s m-Xylenol method.
As shown in Tables I and II, appreciable amount of nitrate was generally found in vegetables, whereas its occurrence in fruits was seldom. Even among individuals of the same varieties, differences in nitrate content were commonly found (Tables I - III). Nitrate was comprised more in un- or less- ripe fruits than in ripe ones (Table IV).
The amount of nitrate in the tomato fruit and pineapple decreased as the ripeness developed, indicating that, in the unmatured stage of fruit, the absorption of nitrate from the root overcame its consumption in leaves and fruit (Tables III and IV).

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An extract from tomato leaves and stalks, usually known to be rich in“matural”nitrate, was added to the tomato juice, and the juice was packed in plain cans. The whole procedure for canning is described in Table I.
Figs. 1 and 2 show the effect of the“natural”nitrate together with that of the initial pH of the juice on the nitrate-accelerated detinning. The lower was the pH, the faster the occurring of the abnormal detinning, accompanied by a rapid decrease of nitrate. The pH affected the nitrate-induced detinning as well as the“normal”detinning. (Figs. 3, 4)
The dependence of the velocity of detinning on the initial concentration of nitrate indicates that the“natural”nitrate, as well as the added inorganic nitrate, plays the main role on the abnormal detinning in the canned tomato juice (Table II). The relation between pH and the detinning was further confirmed (Fig. 4, Table V). From the reverse proportionality of the detinning to pH, where steeper curves were obtained when the initial pH was lower (Fig. 3), it was concluded that the nitrate-induced detinning proceeded in such a manner that the acidity of the juice cooperated with nitrate.
It was suggested that juices used for packing must not contain more than 3 ppm of nitrate-nitrogen.

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Running-training on treadmill for 95 days was forced to male rats, and effects of the training were examined on several organs, skeletal muscles, adipose tissues, and fatty acid composition of adipose tissues.
While most of trained rats gained smaller body weight than control rats, 10 to 20% of them gained much more than control rats, and they seemed to be physically more active than the other trained rats.
Development of organs of trained rats has a tendency of being slightly lower than control. In trained rats gaining weight in spite of forced training, however, an enlargement of adrenals was observed in some measure.
Among adipose tissues, subcutaneous fat tissue was affected most markedly by the training: the weight of subcutaneous tissue and lipid content decreased significantly by 95 days training. Decrease of the amount of interscapular brown fat tissue and perirenal fat tissue followed that of subcutaneous fat tissue. A little decrease was seen in epididymal fat tissue, and no change was rved in mesenteric fat tissue. In the active rats which gained weight by training, subcutaneous, epididymal, and mesenteric fat tissues were much heavier than those of control, but lipid content of subcutaneous fat tissue was a little lower.
Fatty acid composition in each adipose tissue was not affected by the long duration running training.

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The present investigation was undertaken to clarify the effect of mucin, mucopolysaccharide and sugar components in mucin on the activity of amino acid activating enzyme, which was measured in the system containing tris buffer, MgCl₂, ATP, P³²-pyrophosphate, NaF and amino acids. The activity of amino acid activating enzyme was considerably increased by mucin, mucopolysaccharide and hexosamine, but not by hexose and hexuronic acid.

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Methane arsonic acid (disodium salt) was supplied for the broiler chicken (_??_), -W. Cornish X W. Rock, with the basal diet.
The amount of the arsenicals added in the diet was 5ppm of As₂O₅ for the day-old chicken, and its amount of As₂O₅ was increased to 10-15ppm with the growth of the chicken before the age reaches eight weeks.
The arsenicals promoted the growth of the chicken statistically, and the standard deviations of the gained body weight were smaller than those of the non treatment.
Methane arsonic acid (disodium salt) improved the feed conversion ratio.

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