The components of an acrid taste of Taro, Colocasia antiquorum, were extracted and assayed with thin layer chromatography, elementary analysis, and column chromatography, and the following results were obtained.
1) The main component of the taste is glycoside of Taro and its aglycone.
2) Aglycone of the glycoside of Taro is 3, 4-dihydroxybenzaldehyde.
3) The saccharide of the glycoside of Taro is D-glucose.
4) Aglycone and saccharide of the glycoside of Taro are of the 3, 4-diglycosilicbenzaldehyde in which each one molecule of D-glucose connects to two hydroxyl groups at 3, 4-position, respectively.

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The severe toxicity was observed when rats were given the diets containing 10 per cent cyclic monomer and it was difficult to observe the histological changes since all rats died in 4 or 7 days.
Then a small amount (2.05-7.5 per cent) of cyclic momomer was given to rats and after 38 days the changes in rat's livers and cerebrums were observed by microscope.
As the results, cyclic monomer gave severe toxicity to the rat liver and cerebrum; the liver was considerably enlarged and the adipose spots were clearly seen with the naked eyes.
And also in microscopic observation, also, the necrosis of liver cells was remarkably observed by microscope. In cerebrum, Cerebral edema was found in all over the cerebrum and deficiency or degeneration of nerve cells and congestion of the tissue were observed there.

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Among the patients of chronic renal failure undergoing dialysis, hyper or hypo potassemia are often found. Treatment of these cases by changing their meals to low or high potassium diets respectively was considered.
As the first step, potassium contents in various foods and potassium variation before and after the cooking of them were determined by flame photometry. The results obtained are as follows :
1) The potassium contents of 70 foods were measured. Thirteen of these were vegetables and their seasonal variations were considered. It was found that, in general, the potassium contents in the foods were the highest at the time when they were in season.
2) By cooking potassium loss was decreased by the use of a microwave oven and by chopping vegetables into small pieces in order to reduce the cooking time.
3) Menus for a little high and low potassium meals were made and the potassium contents before and after cooking were measured. The loss of potassium after cooking in a little high potassium meal was 8.5%, and was 26.1% in the low potassium menu. In both cases the main source of potassium was vegetables, and potassium dissolution was observed in vegetables.

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The development of seborrhea was produced in rats fed the basal diet containing 10% or 15% of oleyl oleate, squalene and squalane.
(1) The chemical properties, TLC, IR and GLC analysis of lipid in skin and liver of rats which had developed seborrhea by feeding oleyl oleate were performed.
As the result, there was the presence of oleyl oleate in every lipid. Oleyl oleate was mainly contained in methanol insoluble part when lipid was treated by methanol.
(2) When rats were switched to the adequate diet containing ethyl linoleate from oleyl oleate, the alleviation of seborrhea symptom was observed.
(3) Squalene was contained in skin lipid of rats which had occurred seborrhea by giving squalene.
(4) When rats were switched to the commercial stock diet from squalane, the alleviation of seborrhea symptom was gradually observed.

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In order to know the characteristics of quality and chemical component of cucumber fruit produced in the different seasons, vitamin C and chlorophyll content were quantified and quality was investigated by sensory test. Cucumber fruit was produced in Hiratsuka city, Kanagawa Pref. with forcing, open and retarding culture and they were began to analyze within 2 hours after picking.
The results are summarized as follows :
(1) Content of ascorbic acid in the open cultured cucumber was high, but was low in the forcing cultured one. And the former term of retarding cultured cucumber had the highest content of chlorophyll.
(2) From the result of sensory test, open cultured cucumber was not so juicy but sweeter than others.
(3) From panel's answer for question with quality of the retarding cultured, the quality of retarding cultured cucumber was thought to be as same as good compared with open cultured one.

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Ume-shu (Japanese plum liqueur) was prepared by the conventional method in this study.
Nonvolatile organic acids of Ume-shu were separated by ion-exchange chromatography.
Analysis of the acids after butylation by gas chromatography led to the detection of eight components, two of which were benzoic and succinic acids not reported hitherto in Ume-shu.

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Degree of autoxidative deterioration on 100 kinds of commercial foods containing oils and fats was investigated : instant ramen (31 kinds), potato chips (14 kinds), fried rice crackers (14 kinds), buttered peanuts (10 kinds), crackers (15 kinds), doughnuts (10 kinds) and fried doughcakes (6 kinds).
The following results were obtained with peroxide, iodine and acid values of oils extracted from the samples.
(1) 91 kinds of them showed the peroxide value below 30meq/kg. Peroxide values of more than 30.1meq/kg were found in 7 kinds of buttered peanuts, the maximum value being 95.7 meq/kg.
(2) The acid values were in the range of 0.1-3.4. 59 kinds of them showed the values below 1.0 and 82 kinds showed those below 2.0. Acid values of fried rice crackers and doughnuts were higher than those of the other samples.
(3) Considering from the peroxide values of the samples used in this experiments, those of other reports, and the results of animal experiment with rats, it is reasonable that the limits of peroxide value of oils and fats contained in foods should be set at about 30 meq/kg.

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Many workers have been used Sperry-Webb method which has long been believed the best method for total and free cholesterol determination of blood and tissues, however, this method is rather complicated for the formation of cholesterol digitonide, while the color developed by Liebermann-Burchard reaction is quite unstable. In order to find a nice method, first the authors compared the several photometric methods. And through this comparision, we notice that a modified method of Nieft-Deuel is one of the best methods for the formation of cholesterol digitonide. For the coloration, the cholesterol digitonide is dissolved in 90% acetic acid and a greenish blue color is developed by addition of the reagent described by Zurkowski with a syringe. This developed color is very stable and the procedure is simplified remarkably. We believe that this method is excellent for the cholesterol determinations of various tissues as well as plasma or serum.

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