The way of taking food and sleeping was observed on taxidrivers in Tokyo metropolitan area on July 8 and 9, 1971.
Japanese taxidrivers can be classified into two categolies; the one drivers his own taxi independently (drive 25 days a month), and the other is empolyed in a firm (drive 13 times a month).
Owner taxidriver has more regular life rhythm than that of employed drivers. The owner (42 drivers) took meals three times a day and slept for 6 to 8 hours. The drivers who start to drive before 9: 00a. m. had relatively regular habits than that starting after 9: 00a. m..
Employed taxidriver (140 persons) is forced to have 48 hours life cycle. They drive 13 times a month. Their working hour for one cycle is 20 to 22 hours. They took meals 4 times during working day, and slept two or three times per 48 hours.
Type A employed drivers, who start to drive before 9: 00a. m. showed more regular habit for eating and sleeping than type B employed drivers, who start to drive after 9: 00a. m.. Employed single drivers showed the most irregular life rhythm. The owner taxidrivers who had long career controlled their lives by themselves. However, employed drivers over 35 years old seemed not to be able to adapt to their family's life because of their unusual life rhythm.
Most of them come to work in Tokyo from rural area. They have taken Japanese cooking (65%), and have eaten rice for breakfast. But they cared about foods for keeping their good health, taking milk, eggs, meat or fish every day.
The work in driving was harder than the other jobs, because of long working hours and tension required. Over 70% of them was disappointed in their life, and minding to change their occupation if possible.

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Effect of overnight fasting on the concentration and the fatty acid composition of glycerolipids was examined in the tissues of male rat.
The concentration of liver phospholipid was increased after fasting, whereas no significant changes were found in the other tissues.
In liver, heart, kidney and adrenal, content of linoleate was decreased and the arachidonate increased on fasting. It was also observed that percentages of docosapentaenoate (ω6) was increased in testicular triglyceride and oleate in lung triglyceride. Percentage of linoleate was decreased in triglyceride of epididymal adipose tissue, but no significant change was observed in the fatty acid composition in plasma free fatty acid.
From these data, it was clearly showed that the concentration and composition of glycerolipids in rats were characteristically altered with a mild modulation as overnight fasting.

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Fourty albino rats (70-90g of body weight) were divided into four groups, and fed low fat (1% corn oil) and high carbohydrate (74% of starch, glucose, fructose and sucrose, respectively) diet for ninety days.
The content of triglyceride, cholesterol and phospholipid were observed in liver and serum, and the activity of hepatic fructokinase were also estimated.
In the fructose and sucrose group the body weight gains were lower, and the ratio of liver, heart, kidneys and spleen per body weight were higher than other two groups. In liver, contents of triglyceride and total cholesterol were high in the starch and the glucose group, free cholesterol in the sucrose group and phospholipid in the fructose group. In serum, contents of triglyceride and total cholesterol were high in the sucrose group. There was no significant difference in the hepatic fructokinase activity. However, somewhat higher activity was observed in the fructose group than the others.
The low content of hepatic triglyceride and total cholesterol observed in the fructose and sucrose group was considered to be caused by the quantity and quality of dietary fat. It was also considered that metabolism of fructose and triglyceride was influenced by the age of experimental animals.

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The present study was conducted to determine the content of phospholipids (PL) and their fatty acid compositions in tomato fruits cultured in the open and to analyze their changes in the course of developing on the tree and in ripening at 20°C after harvested at breaker stage.
1) Carotenoides content, titrable acidity and Brix degree of tomato fruit maturated on the tree were greater than those of tomato fruit harvested at breaker stage and ripened, but chlorophyll contents did not show any significant difference.
2) Triglycerides, sterols, free fatty acids, PL, and galactolipids were found in tomato fruits. The PL fraction contained phosphatidyl choline (PC), phosphatidyl ethanolamine (PE), and phosphatidyl inositol (PI) as the major constituents.
3) In the development of tomato fruits on the tree, total lipid contents increased, but in detached tomato fruits total lipid and PL contents tended to decrease during the after-ripening. Each of PL, mainly PC PE and PI did not show the same tendency as the changes of the total lipid and PL contents that is, PC and PI decreased but PE increased during the after-ripening.
4) Oleic acid (C18: 1), linoleic acid (C18: 2), linolenic acid (C18: 3) and palmitic acid (C16: 0) were found as the main fatty acid of tomato fruits. It appeared that higher unsaturated fatty acid such as C18: 2, C18: 1 in PE increased during ripening on the tree while in tomato fruit harvested at breaker stage they remarkably decreased during the after-ripening.

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The methods of Zak, Benotti and Rodgers were improved to determine minute amounts of iodine in serum, thyroid, tissue, diet, urine and stool.
Thermal decomposition of samples is accomplished by the use of a chloric acid containing a one milligram of sodium chromate at 190-195°C.
The cerium (IV) -arsenic (III) catalytic system is used to measure the iodine concentration.
The recovery as shown by additions of iodine is in 95-106% and the diverse ions in the samples did not interfere the reaction.

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The antioxidant acitivity of synthetic tocopherol (α-T), natural mixed tocopherols concentrate (m-T) and butylated hydroxyanisole (BHA) have been investigated for various types of margarines; soft and hard types with or without skim milk, respectively.
Margarines were preserved at 5°C, 25°C for 6 months and compared with development of acid value (AV), peroxide value (POV) and remaining ratio of β-carotene, vitamin A (V.A) and α-tocopherol. Margarines containing skim milk and preserved in cooler place (5°C) were stable for 6 months without antioxidant. However, preserving them at 25°C, hard type margarines were more stable than soft type ones. Those added with skim milk (1.6%) showed relatively high antioxidative effect.
m-T and BHA showed nearly the same antioxidant effect, but α-T showed slightly lower effect than these former two.
The synergistic action for antioxidative effect was observed between skim milk and other antioxidants. The higher POV and AV, the lower the remaining ratioes of β-carotene, V.A, and α-T were. The degradative ratio of β-carotene and V.A, was recognized to be the same but that of α-tocopherol was higher than the former nutrients.

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The pods of the broad beans (Vicia fava) darken remarkably at room temperature and this browning is considered to be derived from phenolase action, but nothing is known on the properties of phenolase in pod of this bean. The properties of the phenolase was, therefore studied, and the treatment with CO gas which had been found to be effective for the prevention of discoloration of Shiitake mushroom, was carried out. Phenolase was prepared according to the method described and the enzyme activity was measured colorimetrically. The optimal pH of phenolase was 4.0 and optimal temperature was 12°C. As to the substrate specificity, all o-diphenols tested were oxidized and of all, the highest activity was noticed with L-dopa. The enzyme was inactive with p-cresol. The phenolase lost the activity by CO treatment and the browning of the pods of the beans was efficiently prevented by this method, and the most effective period of which was 4 hrs.

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Overlaps of glutamine and asparagine with threonine in aminogram were proved when the samples prepared by the Stein and Moore's procedure were analyzed with Technicon amino acid analyzer by means of gradient elution technique.
A simple procedure was developed to remove these acid amides. Biological samples for amino acid assay, prepared by routine procedure, were dissolved in citrate buffer (pH 2.2) and heated at 120°C for 15 minutes. This procedure results in the conversion of asparagine into aspartic acid and of glutamine into ninhydrin-negative pyrrolidone carboxylic acid. The heated samples are could be served for analysis without any further treatment. Precautions have to be taken to keep the strict heating conditions, otherwise glutamic acid in samples also converts into pyroglutamic acid.

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Shoyumame is one of the unique traditional foods in Kagawa prefecture. As it tastes good and plain and is simple to cock, local people have a particular preference for it. The softened beans are prepared by parching broad beans and soaking them in the seasoning liquor made mainly from soy sauce and sugar. The experiments were made in respect to the degree of parching and the change of ingredients and digestibility and to the taste as well.
The heating time of parching was 7, 15 and 22 minutes.
The result was: The longer the heating time was, the less were the moisture, crude fat and water soluble nitrogen and the more were acid value and the artificial digestibility with a protease (pepsin).
As to the taste investigation 15 minutes' parching was the most favorable.

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The actual quantity of calcium, phosphorus, magnesium, potassium and sodium in Japanese daily diets, which have been cooked in eight districts in Japan, were determined.
Twenty five samples were gathered, and each sample was consist of 7 to 10 adults's intakes per day.
The average amounts of calcium were 574mg, phosphorus were 934mg, magnesium were 200mg, potassium were 1.95g and sodium were 4.95g per day per adult.
The dietary P to Ca ratio was 1.6.
From these results it may be say that the average mineral intakes per day of adults in Japan are generally adequate.

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