The effects of a planned body weight reducing regimen on the serum free fatty acid level in 36 obese women and on the glucose and free fatty acid responses to oral glucose tolerance test in another 36 obese women were investigated.
The subjects were divided each into 3 groups, Low Obese (average body weight -120%), Moderately Obese (120-140%) and Grossly Obese (140%-). The treatment period was 15 weeks and an average weight loss was 6.2kg or 12.2% of initial body weight.
Before the regimen, fasting levels of serum free fatty acid were found no differences among 3 groups, and after the regimen a significant fall in fasting levels were not observed.
Before the regimen, obese groups had significantly higher glucose and free fatty acid levels in blood as the responses to 50g oral glucose tolerance test than did the Low Obese group. After the regimen, these responses were not improved, instead rather aggravated, and the mechanism of this phenomenon was discussed.

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The action of Na-cholate on Staphylococcus epidermidis has been studied through the changes of salt tolerance of the organisms. Though the organisms were able to grow in the 12% NaCl or 0.1% Na-cholate medium, no appreciable growth was observed in the 4% NaCl medium containing 0.2% Na-cholate under the same conditions. When a large quantity of NaCl was added to the standard medium containing 0.2% Na-cholate at the middle of logarithmic phase, a rapid destruction of test organisms was observed. Furthermore, exposure of the organisms to the mixture of NaCl and Na-cholate led to a progressive increase in the release of the substances which show absorbance at 260nm.

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As nutritional factors affecting the salt tolerance of Staphylococcus epidermidis, the requirement for vitamin and amino acid was tested using the standard media containing NaCl and/or Na-cholate. When Na-cholate was added to the standard medium, the requirement for riboflavin was increased. On the other hand, the requirement for p-aminobenzoic acid, folic acid and pantothenic acid was increased by the addition of NaCl. Furthermore, when NaCl and Na-cholate were added, pantothenic acid and inositol were essential and also folic acid was necessary for the normal growth of this organisms.
Regarding to amino acid requirement, the addition of both NaCl and Na-cholate increased the requirement for histidine, proline, glycine and tyrosine, but the requirement for threonine was decreased.

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The effect on the fat contents in the liver and on the plasma free threonine levels of lysine or lysine and threonine added as supplement to various cereal diets was studied in growing rats with initial body weight of 65-125g. The normal level of fat was deposited in the liver of rats fed the cereal diets (rice, wheat, barley and oat-meal), but when such diets were supplemented with 0.25% lysine-HCl, fat deposition was remarkably increased. The plasma free threonine level of rats administered the cereal diets supplemented with 0.25% lysine-HCl was significantly lower than that of rats administered the cereal diets. However, when 0.1-0.2% threonine was added to the wheat diets supplemented with 0.25% lysine-HCl, the fat content was significantly lower than that of rats administered the wheat diets supplemented with lysine, and the plasma level of threonine showed a great increase.
The results may have relation to the plasma level of threonine and the liver fat content of rats fed the cereal diets with lysine.

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Intact and boiled krill extracts were studied on activities of protease and tyrosinase-like enzyme, chemical compositions and yields. The following results were obtained. (1) Both enzymes activities were found to be 10-20% of initial activities in the extract from the krill boiled in a 3% NaCl solution for 5 minutes. After 15 minutes boiling, the activities of both enzymes were little in the extract. (2) Boiling for 5 minutes reduced the yield of the product to 91%, crude protein to 83%, and crude fat to 77% of initial values. In the case of 15 minutes boiling, the yield, crude protein and crude fat decreased to 83%, 68% and 56%, respectively. (3) The crude ash content increased up to 6.4% by boiling for 15 minutes. These results suggest that a high quality krill product can be obtained by treating a raw material in boiling sea water for 5 minutes.

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To prove the labeling to be correct general properties, additives and sterol were analyzed in 13 kinds of commercial household margarine (7 kinds of soft type in a cup and 8 kinds of carton packaged), manufactured in summer and winter, and the following results were obtained.
1) There was hardly any difference in the amount of oil, water and vitamin A content, and in the melting point between summer and winter products, and between the soft and hard type. There was also no difference in saponification value and iodine value between summer and winter products, but the iodine value was higher in the soft type margarine.
2) Cholesterol was detected in all the samples but the value was very slight and there seemed to be no addition of animal fat in any of the samples. Avena sterol was detected in the sample labeled as containing safflower oil. Synthetic antioxidants and preservatives were not detected in any of the samples, and the labeling was proved to be correct.
3) Compositional ratio and content of sterol varied somewhat between winter and summer products but the difference was small.

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In Japan, the addition of sorbic acid and sorbate to wine has been permitted since December, 1973, within the level not surpassing 0.2g/kg as sorbic acid, while neither dehydroacetate nor benzoate is allowed to use as preservatives of wines. Accordingly, it became necessary to establish a determination method of sorbate in wines. It was undertaken in this report to establish a gas chromatographic method for the simultaneous determination of sorbate and detection of dehydroacetate and benzoate in wines, being accompanied with satisfactory results.
A wine sample (50g) was alkalized by the addition of 5ml of 10% NaOH, then 10g of NaCl and 50ml of ether was added and the mixture was shaken vigorously. After separation, the upper layer was extracted again with 10ml of 10% NaOH solution, two aqueous layers were combined together, and, after being acidified by the addition of 10% H₂SO₄, the combined solution was extracted twice with ether. The lower layer was discarded, and, after evaporation of the solvent on a water bath, the residue was dissolved in acetone containing p-toluic acid and was injected into an FID gas chromatograph fitted with a 1.5m glass column packed with 2% DEGS+0.5% H₃PO₄. A recovery test of sorbate was carried out on two samples of imported wines spiked at 100ppm level with sorbic acid. About 100% of recovery was obtained. The detection limits of sorbic acid, dehydroacetic acid and benzoic acid were 5ppm, respectively. Three from 16 samples, imported in June 1973, were found to contain below 0.2g/kg of sorbic acid, while both dehydroacetic acid and benzoic acid could not be detected in them.

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Acid value was chosen for determining the deterioration degree of heating oils and modified to a convenient way.
The pH of methyl red 90% ethanol solution was adjusted to keep the yellow color by adding pottasium hydroxide solution. When deteriorated oil was added to the methyl red solution, the color changed from yellow to orange or red depending on the degree of acid value.

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Fatty acid composition, trans acid, α-tocopherol and solid fat index were measured with the same 7 kinds of soft type and 8 kinds of hard type commercial margarine, made in summer and winter, as used for the previous work. The following results were obtained.
1) The analysis of fatty acid composition showed that all the samples were made from vegetable oil. Average content of linoleic acid was 38.0% in the soft type and 18.5% in the hard type, and the ratio of polyunsaturated to saturated acid was 1.45 for the soft type and 0.59 for the hard type.
2) Average content of trans acid was 9.2% in the soft type and 17.1% in the hard type.
3) There was hardly any difference in the solid fat index between the soft type and hard type at a high temperature but at a low temperature, the index of the soft type margarine oils were obviously smaller than that of the hard type.
4) Fatty acid composition, α-tocopherol content and solid fat index showed that there was hardly any difference in the compounding ratio of material oil between summer and winter products.

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