L-Lysine has been added as a food-enriching agent to the staple food such as bread and noodles up to this time. In this occasion, however, he loss of L-lysine added is much in boiling or against heating. The heat stabilities of L-lysine added to the following basic cooked food and also other amino acids contained in them were determined by amino acids analyzer:
1) sauce for cooked vegetable (soy sauce with sugar)
2) sauce for Tempura and Kabayaki (soy sauce with a little or much“mirin”)
3) coating for Tempura
L-Lysine added to sauce either with cane sugar or with a little mirin is almost unchanged while cooking of usual heat condition, and also the loss of L-lysine is a little in coating for Tempura, while this loss in Kabayaki sauce is found to be high owing to the high content of“mirin”. The stability of other amino acids is found to show the same tendency as that of lysine.

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The effects of mild vitamin E deficiency on kidney and testes degenerative changes including postmortem renal autolysis in rats receiving a 10% cod liver oil diet for 27 weeks was studied as a preliminary attempt to clarify the relation between vitamin E deficiency and tissue membrane fragility.
The influence of a high salt intake was also studied in order to examine the combined effects of excess salt accompanied with vitamin E deficiency on renal structure and function, and the relation between a high salt consumption and the physiological need for vitamin E was investigated.
Thirty six young albino rats divided into 3 groups received 3 diets- a low vitamin E basal diet containing 10% cod liver oil and diets supplemented with vitamin E or 2.5% NaCl. Each animal received 50mg dl-α-tocopherol/week.
The deficient animals exhibited atrophic changes in both organs. Renal autolysis though not sharp, was higher. Creatinuria and other typical deficient signs were observed.
The high salt intake, somewhat contrary seemed to improve the metabolic status in respect of initial growth, creatinurie and renal autolysis. However, the high water intake and lower urine volume, abnormal urea might suggest renal dysfunction. NaCl also caused testis basement membrane damage. Long term feeding of cod liver oil, besides producing typical signs of vitamin E deficiency, induced kidney and testes atrophy.
A high salt intake in this situation seemed to have influence on renal function and, promoted testes changes. It may be predicted that the need for vitamin E is elevated by an excess salt intake.

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Twenty five female weanling rats of the Donryu strain from five litters were separated into 3 groups, and they were fed with (1) an amino acid diet, (2) a diet in which a part of glutamic acid was substituted with isonitrogenous glutamine, and (3) a diet in which a part of aspartic acid was substituted with isonitrogenous asparagine. Three amino acid mixtures (the 18 % casein-, the Miyazaki-, and the Rama Rao-pattern) were examined respectively with the above mentioned diets, and a diet made into gel-form was also examined. Growth in tail length and body weight, and food intake were observed throughout six weeks. A growth response to amino acid mixture of the modified pattern seemed to be superior to each original one, but the difference was not statistically significant. A diet in an agar gel was not so efficient.

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Blood specific gravity, serum protein, and serum cholesterol level of farmers were estimated before and after the busy farming season.
The blood specific gravity and the serum protein level after the farming season lowered considerably compared with that before the season, but no change in the serum cholesterol level was observed between two periods.
It was demonstrated by the protein fractionation that the lowering in serum protein level after the season came arise from the decmease in globulin, especially α-globulin.

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Under-ground storage of rice grain was experimented at an abandoned mine in Shikoku Island, basing on the same principle of the under-water storage that was carried out at Lake Biwa from April 14th of 1969. The packaging materials for the under-ground storage of rice were endowed with the same features as those of the materials used for the under-water storage. The packaging system was consistect uf three layers; inner, middle and outer bags. A particular attention was paid for the outer bag to avoid from the possible ravages of field rodents. Several kinds of plastic materials were tested in all combinations of two for the inner bag, five for the middle bag and three for the outer bag. The gas and water-vapor transmission of several laminated films used in this experiment and the results of drop test for the middle bags made of them were shown. Plastic bottles were also tested as another type of the storage container. Eighteen bags and two plastic bottles containing brown rice were transported by truck, ropeway and mine truck to the storage place, 570m deep in a gallery, where the air temperature ranges from g to 11.5°C in one year, while the relative humidity is over 94% due to underground water. After every year, the stored rice is to be tested by physical, biological and organoleptical means and the results to be compared with the rice stored open under the conventional storage condition.

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Whale meat of different fat contents was fried at 180°C for 2 minutes with soybean oil, and the amount of whale oil migrated to the frying oil was determined by gas chromatographic method. As the results, it was confirmed that the migration of whale oil to soybean oil increased proportionally with the fat contents of the meat and also with the frying period. It was also found that, the higher the contents of the migrated oil, the higher the deterioration of the frying oil was.

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Although the role of dietary cholesterol was discounted by Keys et al. about a decade ago, practically all recent investigators (10-16), demonstrated its positive effect on the serum cholesterol level. In particular the multiple regression equations, reported in 1968 by the American Heart Association, [(1) and (2) in page 31] show the important effect of the dietary cholesterol together with both saturated and polyunsaturated fatty acids in the diet.
Therefore it seems us worth-while describing the amount of cholesterol along with fatty acids in the animal foods taken daily by the Japanese. In the present study 20 kinds of fish were analysed and the cholesterol content estimated in the meat, both white and blood color, skin, viscera, and in some cases roe and sperm. Fishes of in and out of season were also investigated.

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Animal foods taken by the Japanese other than fish were investigated, including Crustacea, Cephalopoda, shellfish, beef, pork, mutton, whale meat, dairy products, and processed foods.
As shown in Part 1 of the present report, the cholesterol content both in fresh meat and crude fat of fish is widely variable according to its kind and the season fished. This is also the case in Crustacea, Cephalopoda and shellfish.
The meat of each of these species analysed contains in general a small amount of crude fat, which, however, has relatively large quantity of cholesterol.
The meat of cattle and poultry has different amount of cholesterol according to the part of the body.
The concentration of cholesterol in the crude fat, for example, lard, blubber, beef- and muttontallow is in general far smaller than those of several fishes and other marine foods above mentioned.

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Neutral fraction of the flavor of roast barley (Mugi-Cha) was farthermore studied by column, thinlayer and gas chromatographies and mass spectrometry.
The following three compounds were newly identified; furfurylalcohol, acetylfuran and 3-hydroxypyridine. Furfurylalcohol, main component of the neutral fraction of Mugi-Cha, has the roast flavor. Acetylfuran has also the characteristic flavor. It has been supposed that these furan derivatives were also derived from carbohydrate by thermal decomposition, as well as furfural, 5-methylfurfural and 5-hydroxymethylfurfural.
3-Hydroxypyridine was isolated in the crystalline state, which has not the characteristic odor, but the bitter taste.

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The water extracts of roast barley (Mugi-Cha) have the slightly oilly flavor and then the higher fatty acids from roast barley were studied by gas chromatography and mass spectrometry.
The following three componds were identified: palmitic acid, oleic acid and linoleic acid. These fatty acids were derived from the fats of bran by thermal decomposition and have the characteristic oilly flavor, which were supposed to be concerned with the flavor of roast barley.

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1) The protein component of the rice-koji and Miso made of various kinds of the rice-koji was fract ionated by the disc electrophoretic method.
2) The electrophoretic pattern of protein fractions in the water extract of Miso was found to be different with the mixing ratio of raw materials and the fermentation procedure.
3) It was found that the electrophoretic migration values of the water-extracted protein of Miso, prealubmin of bovine alubumin, and the enzymatic protein extracted from Aspergillus oryzae were the same.
4) The water-extracted protein from the matured Miso which was fermented with rice-koji has given the same migration value with that of the water-extracted protein of rice-koji growing on the above-mentioned matured Miso.

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