Antioxidative action of α-and δ-tocopherols and mixture of these and also BHA added to lard with or without various synergists was compared after heating the oil at 160°C from 1 to 8 hr.
Judging from the 75% decomposition of these antioxidants, the heat stability of BHA was the worst and mixture of tocopherols was the best, and relative period for this decomposition was as follows: BHA 1hr. α-tocopherol 2.5hr., δ-tocopherol 3.8hr. and mixture of these tocopherols 4.2hr.
The antioxidative activity showed the same tendency with lard added these antioxidant with or without the synergist, when the oils were employed for the frying of chinese noodles.

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When jack mackerel was fried with soy bean oil, the amount of fish oil migrated to soybean oil was measured by gas chromatographic method and also the deterioration degree of frying oil by this migration was measured.
From the experimental results, it became clear that this migration increased with the time of frying, and also the deterioration of oil was promoted by the prolonged frying.

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The fatty acid composition of free and bound lipid extracted from longissimus dorsi, triceps branchii and semimenbranaceus muscles of horse was determined by gas-liquid chromatography.
Free lipid fraction was almost composed of neutral fat with a trace of phospholipids, and bound lipid fraction was almost composed of phospholipids with small amounts of free fatty acid and free cholesterol. Triceps branchii had a tendency of higher content of total and free lipids as compared to the longissimus dorsi and semimenbranaceus.
In general, the C_{18: 2} and C_{20: 4} acid contents were higher, and C_{16: 0}, C_{16: 1} and C_{18: 1} acid contents were lower in bound lipid fractions than in free lipid fractions. Free lipid fraction contained significantly more C_{18: 0} and C_{20: 4} acid, and less C_{14: 0} and C_{16: 1} acid in the longissimus dorsi than in the triceps branchii and semimenbranaceus, and triceps branchii contained higher percentage of C_{16: 0} and lower percentage of C_{18: 0}, C_{18: 2} and C₂₀ unsaturated acid than the other two muscles. In the bound lipid fraction, longissimus dorsi contained significantly less C_{16: 1} acid and more C_{20: 4} acid than the triceps branchii and semimenbranaceus. These results indicated that longissimus dorsi had the most unsaturation of lipid among three muscles studied.

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The effect of pH and inorganic salt on the growth of Vibrio anguillarum was investigated in the presence of such surfactants as polyethoxylated fatty alcohol (SAEO), polyethoxylated alkyl phenol (NPEO), straight chain alkylbenzene sulfonate (LAS) and sucrose fatty acid ester (SE).
The results showed that SAEO, when acidic medium of pH 5 was employed, LAS and NPEO accelerated the antibacterial activity and also that, after the exposure of the bacterium to pH 5 medium, growth was apparently retarded on pH 7 medium.

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A nutritional study of neurotic anorexia has been carried out and the following results were obtained.
1) Patients in this category, without exception, mainly complain about lack of weight and anorexia and they are neurotic. Light disturbances of gonad and hypophysis are observed.
Psychologically, they are of marked individuality, aggressive in nature, egotistic and excitable. Concerning food, they order only the amount they want or sometimes prepare it themselves.
2) Concerning quality of food, total calory is little but many in variety. Protein is usually over 1.5g/kg but sometimes is over 2.0g/kg and animal protein is generally over 70%. When the intake of calory increases, the quantity of rice and bread increases and the ratio of protein compared to the total calory decreases. Water intake is very little.
3) Even if patients are emaciated, they withstand the stress, common cold and infectious diseases and disturbance of organ function is less. It can be considered that they are able to maintain minimum healthy livelihood is due to high protein and high fat food although the total calory is low. This is the point that is different from the malnutrition in which both the protein and the calory are low.
4) It is considered that this illness exist as disease because they are able to live long even under low nutritional condition owing to the fact that although the total calory is low, intake of protein, fat and vitamin are rich. Accordingly, when the circumstance become bad and the food condition become poor, they gradually become malnutrition.

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