The effect of electron irradiation on the preservation of steamed kamaboko (a kind of fish paste products) was studied over a range of doses from 300 to 1, 000krads. The steamed kamaboko used in the study contained 0.2mg furylfuramide[2- (2-furyl) -3- (5-nitro-2-furyl) -acrylamide]per kg of the food as a food preservative. Steamed kamaboko was packed with cellophane and irradiated by a 5MeV electrons from a linear accelerator at room temperature. The maximum ionization density in steamed kamaboko treated with the above electrons was observed at a depth of 7mm from the surface. Therefore, it seemed that the electron irradiation by an energy of 5MeV was suitable for sterilizing the surface.
From the results of organoleptic tests (ordor, discoloration, mucilage and mould), and of determinations of bacterial number and acidity, 500krad was selected as a suitable dose for the food preservation.
Retardation of spoilage and prolongation of storage life were observed on the irradiated kamaboko; the storage lives of the unirradiated one were 10 days at 8°C, 5 days at 20°C and 2 days at 28°C, but in the case of irradiation 25 days at 8°C, 10 days at 20°C and 4 days at 28°C, respectively.

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The effect of electron irradiation on the retardation of spoilage of atsuyaki (a kind of fish paste products) was studied over a range of doses from 300 to 1, 000krads. Atsuyaki was packed with dampproof cellophane and irradiated by 5MeV electrons from a linear accelerator at room temperature.
From the results of organoleptic tests (odor, taste, discoloration, mucilage and mould), the range of 400 to 500krads was selected as a suitable dose for the preservation of atsuyaki.
The prolongation of storage life of the irradiated samples by electron irradiation dose of 500krad also was observed at low temperatures above freezing. The control atsuyaki became mouldy, sticky and unacceptable in about 3 days at 28°C, whereas irradiated atsuyaki that received 500krad developed no detectable change other than some acidification and fading. The preservation of irradiated atsuyaki at low temperatures was quite effective in extending the storage life; the extension periods of storage life of the irradiated samples were 2 days at 28°C, 18 days at 20°C, 21 days at 8°C and more than 35 days at 1°C, respectively.

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To clarify the effect of protein nutrition on sports anemia, 90 rats were divided into three groups, high protein group (24% casein food), standard protein group (16% casein food) and low protein group (8% casein food).
Each group was divided in two groups respectively, resting group and exercising group, the latter ran two hours daily with a speed of 1.3km/h for 10 days. Blood properties, especially hemoglobin content, hypotonic resistance of erythrocyte, and metabolism of hemin labelled with ⁵⁹Fe and myoglobin content in skeletal muscles were measured.
(1) The sports anemia was severest in the protein deficient group, significantly verified in the standard group while not significant in the high protein group.
(2) The increase of reticulocyte count which accompanied the sports anemia was most remarkable in the high protein group, while the least in the protein deficient group.
(3) The antihemolytic value defined by Shiraki decreased with the erythrocytes of the exercising rats as compared with the resting ones both in the standard and low protein group, while it increased in the high protein group.
(4) The turnover rate of hemin ⁵⁹Fe of the erythrocyte labelled with ⁵⁹Fe increased in the exercising group of all kinds of food group as compared with the resting group.
The mean life span of erythrocytes of exercising rats decreased in all kinds of food groups.
The mean life span of the erythrocytes of the exercising protein deficient group was about 28 days which was shortest, while that of exercising and high protein food group was about 37 days.
(5) The myoglobin content in the skeletal muscle of exercising group increased as compared with the resting control.
The increase in the high and standard protein group was remarkable, while the least in protein deficient group.
From these results, it is concluded that the tendency of erythrocyte destruction increases by subjecting the rats to heavy daily muscular exercise, and the sports anemia appear. When the high protein food is provided to the exercising rats, the red cell formation is accelerated, and also the resistance of red cell is increased, and the sports anemia is insignificant. On the other hand, if the protein supply is insufficient, the erythrocyte becomes apt to be destructed by exercising and the acceleration of red cell formation due to anemia is not sufficient, thus initiating a severe anemia.
Utilization of hemoglobin freed from destructed erythrocyte which was verified by Hiramatsu was reconfined by the measurement of myoglobin in the skeletal muscle of exercising rats.

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The effect of starch diet on the utilization of protein for rat was examined, using the following basal diet: 61% starch, 24% wheat gluten, 10% soy bean oil containing cod liver oil, 4% salt mixture, 1% vitamin mixture, and they were supplemented with 5g cellulose per 100g diet. The used starches were corn, rice and potato starches, refined them, and phosphated corn starch. Criteria for evaluation of protein utilization were protein efficiency ratio, digestibility of protein and availability of lysine.
Feeding the basal diet, in which lysine was the primary limiting amino acid, the availability of lysine for rat fed rice starch diet was higher than the other starch diets, corn and potato. This result was also obtained when the refined starch diet was fed for rat.
But, feeding the 0.08% lysine supplemented diet, in which lysine and methionine were contained at the similar level comparing with essential amino acid pattern, the availability of lysine and protein digestibility were higher for corn starch diet than the other diets, rice and potato. As this result showed that the content of phosphorous in starch, especially bound phosphorous, tended to decrease the lysine availability, the effect of phosphorous bound to starch upon protein utilization was elucidated using phosphated corn starch. Phosphated corn starch diet was inferior to the refined one in all criteria for protein utilization. This result suggests that phosphate bound to starch decreased the lysine availability in these diet compositions.

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Eight articles of processed foods, supplied to school lunches, were picked up for qualitative evaluation. They were pressed ham, mixed sausage, vienna sausage, fish sausage, kamaboko, pencil-styled kamaboko, chikuwa (rolled fish cake) and satsuma-age (fried fish cake).
Following results were obtained in this study: (1) As compared with Standard Tables of Food Composition in Japan, quantities of protein were lower 10-30 per cent in the all articles, those of fat were lower 10-60 per cent in the 6 except fish sausage and chikuwa, and those of calories were lower 15-25 per cent in pressed ham, vienna sausage and mixed sausage. (2) The articles used for school lunches qualitatively ranked lower than those of high class on the market.

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A Comparison was made in nutritional states in the pregnant whose obstetric outcome was normal and those with minor obstetric pathology such as; overterm, meconium staining of amniotic fluid, threatened fetal asphyxia, premature birth, and giant baby (over 3, 800g).
1) The mean intake of the both groups, based on food groups or nutrients, was approximately the same during entire pregnancy (not necessarily higher in the normal group).
2) Changes of nutritional intake in each gestational trimenster showed difference in both groups.
In the normal group, intake increased gradually with the progress of pregnancy so that positive correlation was found. In the abnormal group, however, since the individual variations were large no consistent tendency as in the normal group was noted. These facts were also shown in the 95% confidence interval of the intake. The normal group followed a stable, smooth course, whereas the abnormal zone inconstantly overlapped and winded upon the normal zone.

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Experiments were carried out in attempt to determine whether the lability of enzyme protein in protein depletion is characteristic of enzyme itself or organ where enzyme exists in.
In the first experiment, rats were killed on 1st, 2nd, 4th, 8th and 30th day after feeding a proteinfree diet and the activities of succinate dehydrogenase (E.C. 1. 33. 99. 1), aldolase (E.C. 4. 1. 2. 13) and phosphorylase (E.C. 2. 4. 11) were determined in liver and muscle. In liver and muscle the activity of succinate dehydrogenase and protein content decreased nearly exponentially until 8th day.
In the second experiment, rats were fed a protein-free diet for 8 days. The activity of succinate dehydrogenase was decreased in liver but unchanged in muscle. Aldolase was not affected in liver and muscle. Phosphorylase was not affected in liver but decreased in muscle.
These results suggest that the lability of enzyme protein will not be always related with protein metabolism of the tissue where the enzyme exists.

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Changes in lipid components, fatty acid composition and total tocopherol content during miso making were studied. Lipid components were determined by thin-layer chromatography and their fatty acid compositions by gas chromatography. Total tocopherol contents were determined by bathophenanthroline-FeCl₃-orthophosphoric acid procedure after saponification. The results obtained were as follows:
(1) Chemical characteristics of extractable lipids remarkably changed during miso aging process as long as for 70 days after mashing, but remained with little change thereafter except with peroxide value.
(2) Total tocopherol contents were decreased in cooking process of soybean seeds, but not decreased during miso aging.
(3) Triglycerides continued to get hydrolyzed for 50 days, while free fatty acids constantly increased during miso aging.
(4) During miso aging, the C_{18: 2} decreased in the triglyceride fractions but relatively increased in the diglyceride and monoglyceride fractions, notably after 50 days.
(5) The extractable lipids of 70 and 150 days samples, which apparently showed, browning, were fractionated into three components (F-1, F-2 and F-3) by means of silicic acid column chromatography. F-2 and F-3 components showed antioxidative action with A.O.M test at 63°C.

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The effect of intragastric administration of various foodstuffs or substances on pancreatic enzyme secretion was observed with rat canulated into common bile duct. A mixture of pancreatic juice and bile was collected every 10 minutes over 2 hours. Each sample was diluted and used for enzyme assay.
It was confirmed that protein and fat (long chain triglyceride) induced enzyme secretion more markedly than carbohydrate. Among triglycerides and free fatty acids, the longer aliphatic carbon chain has, the stronger stimulator becomes. Thus middle chain triglycerides (MCT) or middle chain fatty acids such as caproic or caprylic acid showed very weak stimulation for pancreatic enzyme secretion.
The stimulation was not affected by the extent of unsaturation.
Semi-digested starch decreased a stimulatory effect compared with indigested starch, while semidigested casein or amino acid mixture equivalent to casein showed the same order of strong stimulation as casein.
Either non-absorbable high molecular weight substances, such as polyvinylpyrrolidone (PVP m. w. =abt. 40, 000) and polyetheleneglycol (PEG 6, 000), even in hypotonic solution or borate buffer, low molecular weight, in hypertonic solution was the most powerful stimulator.
These results suggest that tonicity is little effect on secretion and stimulatory effect is not always related to digestion and absorption.
Further it seems to exist at least more than one receptor site in duodenal mucosal cells in order to induce cholecystokinin-pancreozymin (CCK-PZ) secretion.
Detergent action was no relation to stimulatory effect.

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Four anthocyanin pigments in the seed coat of Phaseolus vulgaris, cultiva. Kurodanekinugasa were found by the paper chromatographic test. For the isolation and the identification of these anthocyanin pigments, the seed coat was treated as follows.
Seed coat was macerated with 0.5% methanolic hydrochloric acid and the extracts were concentrated to dryness in vacuo. The water soluble fraction of the extracts was applied to Amberlite CG-50 column. The pigments were eluted from the resins with 0.5% methanolic hydrochloric acid. After concentration of the eluates, four pigments were separated from each other by cellulose powder column chromatography. These pigments were purified by mass paper chromatography and each pigment (A, B, C and D) was crystallized from 1% methanolic hydrochloric acid.
Methoxyl group was found in the three pigments (B, C and D) by Micro Zeisel method. The aglycone and the sugar obtained by acid hydrolysis of each anthocyanin were identified by paper chromatography with authentic specimens. The position and number of sugar residues in the anthocyanins were identified by the partial acid hydrolysis method. And the visible absorption spectra of the anthocyanins were measured.
By these analytical experiments, four anthocyanins were identified as delphinidin-3-monoglucoside, petunidin-3-monoglucoside, malvidin-3-monoglucoside and malvidin-3, 5-diglucoside.

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A reduction in hemoglobin occurs during normal pregnancy, this being quite evident in the third trimester of pregnancy. The cause of it is that the increase in the total red cell volume during pregnancy is proportionately less than the increase in plasma volume. This is the hemodilution and is not a true anemia. However, a few pregnant women showed a greater fall in hemoglobin concentration than could be reasonably attributed to hemodilution. Our previous report has suggested that anemia of Japanese pregnancies can be defined as the hemoglobin concentration below 10g/dl in the blood. In the present report a positive relationship between the hemoglobin level and the plasma iron in pregnancy was confirmed and the erythrocyte in anemic pregnancy was found to be of hypochromic type. Accordingly, the cause of anemia in these pregnancies was attributed to iron deficiency. The difficulties of the measurement of hemoglobin during pregnancy were also discussed in conjunction with the seasonal variations of hemoglobin concentration and plasma volume. The total concentration of plasma protein in anemic pregnancy fell more largely than that in normal pregnancy. Most of fall was due to a relatively large decline of serum albumin, and the globulin fractions showed the bigger differencies in anewic pregnancy from nonpregnant controls than that in normal pregnancy.

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Some vegetable fruits including cucumbers, princemelons (Cucurbitaceae) and okra (Malvaceae) were studied in respect to the changes in vitamin C content in different part, tissue and growth period. The following results were obtained.
1) The average vitamin C content of a fruit body per vegetable was highest in the juvenile period both with cucumbers and okra and it decreased in the cource of growth. Princemelons showed the same tendency as cucumbers in the immature period but the average content rapidly increased again when the fruit reaches the mature period.
2) In terms of the parts of these fruits both cucumbers and okra have more vitamin C through the entire growth period when one moves further towards the apical portion. Princemelons have the richest vitamin C content in the base during the immature period. Upon reaching the mature period, however, it has the richest vitamin C content rather in the terminal portion as well as the other two.
3) As for different tissues of the fruits cucumber, princemelon, and okra have greater vitamin C content in the seed and placenta than in the flesh except with princemelons in its matured period. This tendency is marked in the initial period of the growth, and as maturity goes on, the content decreases. The cortex of cucumbers and princemelons have more vitamin C as compared with their flesh, and this cortex vitamin C increases along with growth. Regarding vitamin C in flesh, cucumber, princemelon, and okra all showed the same tendency as with the average vitamin C quantity per fruit body that has been described.
4) Dehydroascorbic acid contents with Cucumbers, princemelons and okra show almost the same tendency as those of the total vitamin C.

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