The change of general components, vitamin C, acidity, alcohol and viscosity of honey among 6 months by soaking of some fruits was observed.
The following results were obtained.
1) After one month soakage of plum, summer orange, cherry and grape in honey, sugar concentration of honey decreased and its water content increased. But when loquat and garlic were soaked, the changes of sugar and water were slow and small.
2) Viscosity of honey diminished rapidly by soaking of some fruits.
3) Vitamin C contents of honey and fruits decreased remarkably by soakage. Acid effluence from fruits into honey was observed. Alcohol was detected in 2-4% except garlic soakage honey.
4) The flavor of honey was kept good by soakage of some fruits and all fruits were eatable deliciously except garlic.

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For the soakage of some fruits in honey, the changes of sugar, water, acidity, viscosity and formation of alcohol and carbon dioxide were observed.
The results of these experiments were as follows.
1) In case of soakage of plum, summer orange, grape and cherry in honey, the changes of sugar and water were constant concluded after 2 weeks. But on loquat and garlic, the time was relayed.
2) Viscosity of honey decreased quickly by soaking of some fruits.
3) Alcohol and carbon dioxide were detected in honey at 10th day after soakage of some fruits except garlic.
4) When homogenate of fruits and honey were mixed, alcohol and carbon dioxide were found at third day. The formation of alcohol was observed even if fruits homogenate was heated or not, but carbon dioxide was not found when homogenate was heated.

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The effect of age and vitamin A on the change of collagen of skin and tail tendon in rats were studied.
The content of hydroxyproline in skin and tail tendon of rat was increased with age and similar effect was seen in vitamin A deficiency on the defatted skin. The skin and tail tendon of rats were used for studying of thermic contraction of collagen fiber.
In distilled water, the temperature of thermic contraction was between 60°C and 65°C, and there was no difference between young and old in the temperature at which contraction was occurred. During thermic contraction, or at 65°C for 10 minutes incubation, hydroxyproline was split off from collagen. Parts of it were found free forms in the surrounding fluid. About one hundred times of these were found as complexes which can be determined as hydroxyproline only after acid hydrolysis. In older animals, the less hydroxyproline of both forms were liberated from the skin and tail tendon.
In the vitamin A deficient rats, the complex form of hydroxyproline was liberated less than the control but the free type of hydroxyproline was increased in the deficient rats.
It was suggested that aging and vitamin A deficiency stimulated the formation of intermolecular or intramolecular crosslinking to the collagen fiber.

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The effect of age and vitamin A on the change of collagen of skin and tail tendon in rats were studied.
The content of acid soluble collagen of tail tendon was decreased with age but acid insoluble collagen, on the contrary, increased in the older rats. Similar effect was seen in the vitamin A deficient rats.
It was observed in the skin of rats that fibrillar density of connective tissue, or hexosamine/hydroxyproline ratio was decreased with age and with vitamin A deficiency.

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In the previous paper¹⁾, the authors reported that it is necessary to investigate the cholesterol transport by plasma lipoproteins for the elucidation of plasma cholesterol reducing mechanism by Shiitake mushroom (Lentinus edodes).
To investigate the transport of cholesterol by lipoproteins, rats had been fed the Shiitake mushroom for 30 days, then rats were given cholesterol-4-¹⁴C orally and they were killed 12, 24, 36hr after the administration. Blood was removed and plasma lipoproteins were fractionated by ultra centrifugal flotation.
The results obtained were as follows:
1) Among cholesterol-free groups, the cholesterol content in all lipoproteins of the group fed mushroom was lower than that of the control, especially in d<1.019 (chylomicron+very low density lipoprotein) and d=1.063-1.21 (α-lipoprotein) fractions. Among cholesterol-fed groups, cholesterol content in d<1.019 and d=1.019-1.063 (β-lipoprotein) fractions of the group fed mushroom was lower than that of the control group.
2) As regards the proteins and phospholipids, their amounts in d<1.019 and α-lipoprotein fractions of the group fed mushroom were less than in the control. And it is suggested that the reduction of cholesterol levels is related to the reduction of the proteins and phospholipids contents in plasma lipoproteins.
3) The time course of the specific activity of cholesterol in plasma lipoprotein after the oral administration of labelled cholesterol indicated that the activity of the cholesterol level in the α-lipo- protein of the control group was higher than that of the respective group fed mushroom, however, the value for the cholesterol in β-lipoprotein of the control group was lower than that of the group fed mushroom.
These results indicated that after the feeding of Shiitake mushroom the transport of cholesterol from α-lipoprotein to β-lipoprotein was faster than in the control.

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The content of sterols in the unsaponifiables of lipids extracted from vegetables (64 kinds) was determined and presented as the quantity equivalent to that of β-sitosterol as reported previously in Parts 1 and 2. The ratio of the content of free sterols to that of sterol esters was determined by silica gel column chromatography in the same way as reported in the previous papers. The sterol portion separated from the unsaponifiables by thin layer chromatography was analyzed by gas-liquid chromatography as reported in Part 2.
The content of sterols in 100g edible parts was 1.4-49.7mg except in dried white gourd shavings.
As regards to the ratio of the content of free sterols to that of sterol esters, the free sterols were more abundant in 32 kinds among 40 kinds of vegetables. In bamboo shoot the content of sterol esters was four times as much as that of free sterols.
The gas-liquid chromatographic analysis revealed the followings.
1) In general the content of β-sitosterol was the highest among those of component sterols, whereas stigmasterol was the most abundant sterol in parsley, Aralia cordata, arrow-head, celery, tomato and mung-beans sprouts and α-spinasterol was the main sterol in spinach.
2) β-Sitosterol was found in all of the samples except in spinach, while in some of them either or both of stigmasterol and campesterol was or were not found.
3) A peak, presumed to be of cholesterol from its retention time, was repeatedly observed in turnip greens, potherb mustard, Japanese radish greens, Chinese mustard, shallot, asparagus, Japanese pepper, onion, tomato, eggplant, Chinese garlic, Welsh onion greens, Bakeri garlic, and bracken.
4) Unidentified peaks appeared just before or after the peak of β-sitosterol in some of the samples. Especially in many kinds of melon the main sterols were β-sitosterol and the sterol corresponding to the unidentified peak just after the peak of β-sitosterol.

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1. The alkali soluble protein isolated from the six species of marine algae. Main component of algae protein was consisted of alkali soluble proteins.
2. Higher contents of acidic amino acids, glycine, alanine, valine, leucine and lower contents of tryptophane, threonine, lysine were detected in the alkali soluble proteins. No cystine was detected in the all species. Red algae indicated high contents of proline.
3. Alkali soluble protein in Eisenia bicyclis has fairly good concentration of amino acids as similar as egg protein. Comparing with egg albumin, the most alkali soluble protein indicate as similar amino acids composition except lower amounts of methionin, serins and lysine. 4. The index of chemical score of alkali soluble protein in six species were caluculated from 54 to 63.

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The aroma concentrate obtained from soy sauce by distillation at reduced pressure was separated into basic, acidic, phenolic and neutral fractions by rutine procedure. The neutral fraction which contained the most important and good aroma of soy sauce was investigated by GLC, IR and GC-MS.
As a result this fraction consisted of at least thirty-three components. Among these, the following compounds were identified: n-butyl formate, 2-ethoxyethanol, trans-2-hexen-1-ol, 1-octen-3-ol, furylmethylketone and pyrrylmethylketone.
Furthermore the synthetic mixture of the nine components (ethanol, n-butyl formate, 2-methylpropanol, 1-butanol, 3-methylbutanol, furfurylalcohol, ethyl succinate, 2-phenylethanol, pyrrylmethylketone) based on the quantitative data in Table 1 was prepared. The mixture had somewhat characteristic aroma of neutral fraction of soy sauce.

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Vitamin C distributions at various stages of growth in various parts of such fruit crops as tomato (Solanaceae), pimento (do.) and strawberry (Rosaceae) was studied. The obtained results are as follows:
1) Unripe tomatoes and pimentos showed notably low average vitamin C contents of a fruit body per vegetable and it increased progressively with the growth. But, once ripe maturity had been reached, the average vitamin C content of tomato began diminishing whereas that of pimento continued to increase.
2) Within each fruit, the tissue vitamin C level was noted to be highest in the apical region and diminished progressively in areas proximal to it in the case of pimento and strawberry. In tomatoes, on the other hand, the proximal region exhibited a particularly high vitamin C content, followed by the apical region.
3) As for histological distribution of vitamin C, the placenta and seed showed significantly greater contents as compared with that in the sarcocarp, in tomatoes. In pimentos, the pulp displayed a markedly high content in comparison with those in the placenta and seed. The pericarp of strawberry was observed to be conspicuously rich in vitamin C content, the pulp being also rich next to it whilst the core proving the least in the content of this vitamin.

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