Whale meat and jack mackerel was fried at 180°C for 2 minutes with soybean oil.
After these oils were used for frying of whale meat and jack mackerel, the changes in the unsaponifiable matter and tocopherol were examined.
From experimental results, it was concluded that the increase in the unsaponifiable matter, and the decrease in the tocopherol contained was more for the longer frying time.
Decomposition of tocopherol with added to rancid oil was more than those with non-rancid oil.

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The antioxidative activities of methionine and its related compounds with the autoxidation of linoleic acid were determined and the following results were obtained.
(1) The presence of 10^-3 M of methionine in the reaction system of pH 6.0 was as effective as that of tryptophan with the antioxidative action. The antioxidative effect of methionine increased along with the increased concentration, and no significant change was observed over the range of pH 6 to 9.
(2) Methionine ethyl ester and benzoyl methionine, in which either carboxyl group or amino group of methionine was modified, prevented as efficiently as methionine the autoxidation of linoleic acid at pH 6.0, while benzoyl methionine ethyl ester masking both carboxyl-and amino-groups showed only slight antioxidative activity.
(3) The antioxidative activities of methionine sulfoxide, methionine sulfone and DL-aminobutyric acid were markedly lower than that of methionine. Moreover, the most part of methionine was trans-formed into methionine sulfoxide in the course of the reaction.
On the basis of the experimental results obtained, it was suggested that the antioxidative activity of methionine was caused by cooperative action of methylmercapto group and either free carboxyl-or amino-group.

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General analysis of foods, analysis of tyramin and histamine were carried out on nineteen samples of the Korean miso. Results indicated that the ratio of the soluble nitrogen or the amino nitrogen to the total nitrogen were directly proportional to the moisture contents respectively, and the ratio of the soluble nitrogen to the amino nitrogen also was shown the same tendency. The pH values were neutral or slightly acid side in the outer portions of the miso balls, although there were neutral or slightly basic side in the inner portions. The growth of mold were controled by the moisture level in samples, and the outer portions that were rich in water were overgrown with mold. Tyramin and histamine slightly existed, however these almost could be ignored, except for two samples.

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An attempt has been made to investigate growth inhibition of sake-yeast in the medium of ammonium sulfate as nitrogen source. It was found that Sacch. saké required pantothenic acid for growth and that inositol, thiamine and biotin stimulated the growth in this medium, where as inhibition of growth was caused by the addition of several amino acids including histidine, threonine and leucine.
The inhibition by L-leucine of the growth of Sacch. saké was exerted at the concentration of 10^-4M in the vitamin-deficient medium, and was not reversed by the addition of sufficient amount of β-alanine and pantothenic acid. Synthesized pantoyl-L-leucine has neither activity itself, nor inhibitionon the yeast growth.
The inhibitory products from L-leucine and pantothenic acid formed in the cell-free extract are discussed.

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Examinations were made on physical and chemical properties of soft type margarine in cups, com-paring with hard type margarine, manufactured through four seasons.
1) It was observed slight difference in salt content, melting point and the saponification value, but the iodine value observed to tend to be the highest in winter and the lowest in summer.
2) Based on fatty acid content of C₁₂ and shorter carbon-chain than C₁₂, laurin oil such as coconut and palm kernel oil was scarcely found in soft type margarine, but was found in hard type except one sample.
3) Content of dienoic acid, most of that were linoleic acid, of soft type margarine showed about 20% in summer, and 24-25% in the other seasons, though that of hard type showed 14-16% through year.
4) The hardness by cone penetrometer and solid fat index in low temperature range, tended to be softened in winter and hardened in summer, and in generally soft type margarine was softer than hard type.
5) Results of analysis of fatty acid composition showed that hardened fish and/or whale oil was found in two samples, but the others consisted of all vegetable oil and fat.

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Relationship between food intake and liver lipid content of young female rats fed an 8% casein diet supplemented with or without 0.3% of methionine was studied.
Food intake of the basal (8% casein only) diet group was approximately 80% of that of the methionine supplemented diet group. When rats fed the basal diet were forced to feed the basal diet as same calories as that of animals fed the methionine supplemented diet group, liver lipid content was increased.
On the other hand, when food intake of rats fed the methionine supplemented diet was restricted at the amount of that of the basal diet group, liver lipid content of the methionine supplemented diet group was decreased. But in either cases, liver lipid content of the methionine supplemented diet group was higher than that of the basal diet group.
No relationship was observed between liver lipid content and plasma triglyceride level or between liver lipid content and liver glucose-6-phosphate dehydrogenase activity. Close corelation between plasma triglyceride level and plasma cholesterol level was observed.

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In the previous papers of this series, presence of the hypocholesterolemic substance in dried mush-room and its partial purification have been reported. Further treatment by ion-exchange column chromato-graphy using Amberlite CG-4B-type 1 (CH₃COO-form) resulted in isolation of two crystalline components having the structures closely related to each other. Their chemical structures were elucidated by various chemical and spectral analyses of both components and their degradation products. The results are summarized as follows.
(1) The main component C₉H₁₁O₄N₅ m. p. 260°C (decomp.) having hypocholesterolemic effect, was found to be identical with eritadenine (lentysine, lentinacin) recently isolated by other workers.
(2) The newly isolated minor component C₉H₁₁O₃N₅ m. p. 258°C (decomp.) has a structure closely related to the main one and its chemical structure was established as 2 (R) -hydroxy-4- (9-adenyl) -butyric acid (Fig. 5). This substance has only feeble hypocholesterolemic effect, if there is any. The amount of the minor component is about one fourth of the main one and obtained in a yield of 0.015% from the dried mushroom.

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Heterogeneity of κ-casein prepared by various methods was investigated using zone electrophoresis DEAE-cellulose chromatography, sepharose gel filtration, and isoelectric focusing. Results suggest that all the κ-caseins, regardless of their preparative methods, are more or less heterogeneous and that the heterogeneity depends on at least two factors; molecular size and charge. The result of DEAE-cellulose chromatography shows that κ-casein could dissociate into two components, one of which seemed to be a para-like κ -casein. The para-like κ-casein had been difficult to identify by standard starch gel elec-trophoresis. Therefore, it does not seem to be an impurity, but seems to be one of the components which forms a κ-casein complex. Although random S-S bonds have been thoughta unique cause for tne heterogeneity of κ-casein, variation in the amount of para-like κ-casein may be another cause. The little deviation in the concentration of para-like κ-casein seems to indicate thatthe para-like κ-casein was in the original milk and was not an artifact produced during preparation. It was also found thatκ-casein molecules were the largest and the least heterogeneous when prepared by the urea sulfuric acid method. On the other hand, κ-casein prepared by the calcium ethanol method seemed to be somewhat unfolded into smaller units and to release para-like κ-casein most easily.

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Whale meat, potato and sweet pepper were fried, respectively at 180°C for 3 minutes with soybean oil.
Aliquots of the respective oils were taken in intervals and the changes in the tocopherol and fatty acid contents were determined.
From the experimental results, it was concluded that the decrease in the tocopherol contained was greatest in the frying of whale meat, which was follow by potato frying. There was no significant change in fatty acid composition. Also, deterioration of frying oil was enhanced by the whale meat frying.

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The correlation between body weight and basal metabolism of children is, except for middle school children, closer than the correlation of heat production with body surface. Therefore, the standards of metabolism based on body weight are considered simple and practicable for use in determination.

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