This paper describes the changes of lipids component and fatty acids composition in cotyledon and hypocotyl of soybean, and in endosperm and embryo of corn, during germination. The lipids were extracted from the each part with chloroform-methanol (2/1, v/v) and fractionated to non-polar lipids (NPL), glycolipids (GL) and phospholipids (PL) by silicic acid column chromatography. The fatty acids of the NPL, GL and PL fractions were analyzed by gas liquid chromatography.
During the germination, the lipid content decreased slightly in cotyledon or endosperm and increased in hypocotyl or embryo. Then, NPL in cotyledon or endosperm increased slightly and GL or PL in it decreased, while NPL in hypocotyl or embryo decreased markedly and GL or PL in it increased. The changes of the fatty acids composition in hypocotyl or embryo were markedly more than those in cotyledon or endosperm, especially, C_{18: 2} or C_{18: 3} of GL in hypocotyl or embryo increased markedly.

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An experiment was carried out to find out an better conditions for processing of krill (Okiami) as a food material. The following results were obtained : (1) An amount of soluble protein was 67% of that of the total protein in intact krill. When this was boiled for 5 minutes in a 3% NaCl solution which corresponded to sea water, the soluble protein amount was reduced down to 20%. (2) A gel filtration study using Sephadex G-25 showed that, as a result of the boiling, low-molecular peptides and free amino acids were increased and 0.1 M phosphate (pH 7.6) -extractable proteins were decreased. (3) It was also found that the krill proteins were denatured by the boiling treatment and got rid of the autolysis. These results suggest that the boiling process is necessary before freezing on board in order to preserve the krill protein in a better condition.

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Three experiments, each of 7 days' duration, were conducted with intact growing male mice (ddS strain) to determine the effect of changes in thyroid function on protein retention, feed efficiency and liver protein content at different ages. Ages examined were 23, 33 and 60-day-old. In each experiment hyperthyroid (T₄) group was daily injected L-thyroxine sodium salt (10 μg/100 g b. w.) intraperitoneally and hypothyroid (TU) group was orally administered 2-thiouracil (0.05% in the diet). During experimental period mice were pairfed the purified diet containing 20% casein.
The effects of changes in thyroid function differed as the ages of animals were different. In T₄ group of 33-day-old and TU group of 60-day-old protein retention increased by 146 and 126% respectively. Feed efficiency tended to increase and liver protein content increased significantly in abovementioned groups. On the other hand, in TU group of 33-day-old and T₄ group of 60-day-old theeffect seemed to be antagonistic to each T₄ and TU group respectively. However, in the case of 23-day-old, there were little differences between groups.

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To clarify the functional properties of the wheat gluten products desirable for fish processing, the Kamaboko added with wheat gluten flours were evaluated by instrumental measurements.
The correlation was investigated between the suitability of wheat gluten flours for Kamaboko and their functional properties.
It was found that the setting-gel (“Suwari”) -strength and the water holding capacity of the Kamaboko added with wheat gluten flours correlated highly with their extensibility.
The “Ashi” was greatest in Kamaboko added with wheat gluten flours which had a good balance between extensibility and resistance.
It was assumed that the effect of wheat gluten flours on the “Ashi” of Kamaboko was due to the formation of gluten-network in the fish paste.

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Recently, some problems are pointed out by many investigators in using the synthetic dyes. In this paper, we were interested in a few natural dyes, occurred from Asp. monascus anka H-26 and determined the structure and considered the photodecomposition of these dyes. One of these dyes was identified with an ankaflavin and another was seemed to be a monascamine. It was also added an edible pigment for practical uses, photodecomposition of one of these dyes was pursued further. In order to depress the photodecomposition, some nutritional antioxidants, vitamin C, vitamin E and meranoidines, derived from sugars and amino acids, were used. The photodecomposition of dye in aqueous solution was shown to be inhibited by the presence of vitamin C, vitamin E and meranoidine, the effectiveness of which decreased in the following order: V. C>V. C+meranoidine>V. C+V. E>V. C +V. E +meranoidine> V. E≈meranoidine≈V. E+meranoidine≈control (dye only).
When this dye is used, many factors should be considered in the system of inhibitors of photodecomposition. To inhibit this dye from photodecomposition in the food materials, addition of the V. C is desirable.

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In order to obtain more information on the properties or specific features of egg yolk lipids, this study was undertaken to determine fatty acid and triglyceride composition of egg yolk lipids from the pheasant, copper pheasant, turkey and peacock.
The total and neutral lipids of eggs from pheasant and copper pheasant contained more of C_{18: 1} acid than the others.
The egg yolk phospholipids from turkey and peacock contained more of C_{16: 0} and C_{18: 1} acids than pheasant and copper pheasant.
The majority of acids linked at 2-position in yolk triglycerides were C_{18: 1} and C_{18: 2}, and C_{16: 0} or C_{18: 0} acids were predominantry linked at 1, 3-position in egg yolk triglycerides.
The most abundant triglyceride in yolk lipids was monosaturated triglyceride (SU₂), then followed by disaturated triglyceride (S₂U) and triunsaturated glyceride (UUU), and trisaturated glyceride (SSS) was the least. And, it was considered that the major component triglyceride in yolk lipids were POO, PLO, OOO, POL, PLP, OLO, POPt and etc.
As a results of this experiment, the differences in amounts of some component triglycerides in yolk lipids were observed among species of birds tested, but in generel, it may be said that egg yolk lipids from birds studied here rather had an analogous feature on their triglyceride composition.

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