Various forms of L-lysine were added to dough for the nutritional fortification of bread. The loss of lysine in the process of baking was estimated as 23%, 18%, 13.9% and 7.8% when lysine was added in a non-coated form, a casein-coated form, an egg-white-coated form, and a tallow-coated form, respectively. Sensory analysis showed no significant difference in taste and aroma between enriched and non-enriched bread when the fortification amount of lysine was 0.4%. Bread enriched with 0.2 or 0.3% lysine had a better taste than non-enriched bread. Addition of more than 0.6% lysine coated in casein made no significant difference in sensory analysis while bread enriched with 0.6% non-coated lysine gave a bitter taste. The results show that the coating agents are useful for preventing the loss of the added L-lysine.

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Breast muscle samples from 2-, 4-, 11- and 21-week-old female broilers were stored for 9-11 days at 0°C. Investigations were made on time-course changes of the pH values and of the free amino acid and inosinic acid contents in these samples during the storage and gave the following results. (1) Muscle samples from younger and older broilers showed lower and higher pH values, respectively; the pH difference did not depend on the period of the storage. (2) Fresh muscle samples from younger broilers were richer in Tau, Ser, AspNH₂, Gly, Ala, Ile, Tyr and Lys than those from older broilers, whereas an opposite result was obtained with a sum of Ans and Car contents. (3) Except for Tau, Pro and Cys, other amino acids such as Asp, Ser, Met, Ile, Leu, Tyr, Arg and His were significantly increased in each sample during the storage. Particularly in the samples from younger broilers it was observed that Asp, Gly, Ala, Val, Leu, Arg and His were remarkably rich. (4) The largest inosinic acid content was observed for the 2-week-old broiler muscle kept for 6 hours after death. After the 9-day storage at 0°C, it was also found that the inosinic acid content was larger in this 2-week-old broiler muscle than in others.

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An enquete survey on taboo and superstition in dietary habits was conducted for 435 nutritionists living in Miyagi Prefecture in April, 1975.
(1) The number of informations, in which something about taboo or superstition described, was 160. Most of them were concerned with diet of local people on prohibition of use of animal meat, cucumber, eel or a kind of beans.
The chief source of informations was the nutritionists working in the community health activity.
(2) The food prohibition was reported to exist not only in rural, but also in urban areas, and the prohibitive regulation seems to have become weak along with the proceeding of modernization in the society.

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The feeding of high carbohydrate diet and diabetes causes hyperlipemia in rats, while the feeding of high fat diet induces fatty liver. In the high fat diet and diabetic rats groups, high activity of liver phosphoenolpyruvate carboxykinase and a low activity of glucokinase were found, while the reverse was true for the high carbohydrate diet group. Acyl-CoA was mainly supplied by glucose metabolism in the high carbohydrate diet group and by activation of fatty acid in the high fat diet and diabetic rat groups.

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The photodynamic action produced by pheophorbide, a degradation product of chlorophyll, was investigated and it was found that the phenomenon was observed in all the animals, rat, mouse, hamster and mastomys used in this experiment, independent of their sex. In order to investigate an active form of this factor which might be produced from the pheophorbide in the body, several approaches were attempted to obtain the following results. The materials produced from the pheophorbide by light-irradiation in test tube had no photodynamic action, and any active materials were not recognized in the incubation product of pheophorbide with tissue or plasma. Injection of the plasma collected from the hypersensitive rat produced by pheophorbide could not depressed the hypersensitiveness for the injected rat. In this experiment a problem remains unsolved because the injected plasma was small in quantity.

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For the development of hypersensitiveness caused by pheophorbide, light exposure is an essential factor. This paper deals with the effects of the intensity and irradiation schedule of the light on the development of the hypersensitiveness. When 5mg pheophorbide in 0.5ml dimethylsulfoxide were injected into the rat's peritoneum and exposed to visible light (100V, 300W) for 5hr, the rats were dead. However after injection, when the rats were kept in complete darkness for exactly 6hr, the rats were survived. It was not observed that the dosage of pheophorbide fed per os during a long period caused the deposit of the material. We found that the photodynamic sensitization of hypersensitiveness did not depend on the eyeballs but on the extent of epiderm. In order to compare with the full-haired rats they were depilated one-half. But the effect of depilation was not observed.

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On the daily meal of 30 students studying nutritional sciences at a women's junior college, the actual weight of consumed foodstuffs was compared with the estimated amount from the menu with description of approximate weight of cooked food. The estimation from the menu was conducted by 3 dietitians and 6 nutritionists of experience.
(1) The average estimate on each foodstuff and nutrient by 9 estimaters showed a significant linear regression on the actual value for all the foodstuffs and nutrients. Without exception, regression coefficients were smaller than 1, and intercepts on the axis of estimated value were greater than 0, i. e., the average estimate became smaller than the actual in consumption of large amount, and greater than the actual in consumption of small amount.
(2) The deviation and variation of estimation were dependent upon the estimater, the foodstuff, and the nutrient.

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An experiment on the rate of extraction of tocopherols from the ethanol solution and the mixture of methyl esters of fatty acids containing tocopherols was conducted with eight kinds of solvents.
Among them, benzen and isopropyl ether were superior in the rate of extraction of tocopherols. When benzen or isopropyl ether was adopted as the solvent, even in case of once extraction using a centrifuge tube, the rate of extraction of tocopherols from the mixture of methyl esters of fatty acids reached approximately to 100 percent except the low recovery of 78 percent in δ-tocopherol extracted with benzen.
It is suggested that isopropyl ether should be adopted as the solvent to obtain the detailed amounts of each fractions of tocopherols respectively, in spite of the characteristic which isopropyl ether is more liable to be emulsified compared with benzen. However, it is also considered that benzen is the adequate solvent to extract tocopherols, if one can connive at the somewhat low recovery of δ-tocopherol because of its low biological activity.

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Infrared spectrometry by the KBr-pellet method was applied to the analysis of functional groups in 8 types of fruit pectic substances prepared in our laboratary and in 4 commercial types of pectic substances.
At the same time, the quantities of free and ester-type carboxyl groups were determined by neutralizing titration, and calcium and magnesium contents were determined by atomic absorption spectrometry.
The results obtained from the infrared absorption spectra of these pectic substances agreed with those from titration and atomic absorption spectrnmetry, especially in the degree of esterification and the contents of inorganic ions.

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Examinations were made on the general prop-erties, sterol content, fatty acid composition, α-tocopherol content and solid fat index with 26 kinds of margarine made in U.S.A., and the following results were obtained.
1) Low-calorie diet margarine contained over 60% of water. Synthetic anti-oxidant was not detected, but some of them contained benzoic acid or sorbic acid.
2) Results of analyses on sterol agreed with the kinds of material oil labeled on package. Mean value of linoleic acid was 27.21% in the hard type and 32.80% in the soft type.
3) The content of α-tocopherol was 8.04mg/100g on the average and was considered to originate from the oil used as material and not added specifically. Mean value of total trans acid was 26.22% in the hard type and 20.63% in the soft type, these values being larger than those in the domestic margarine.
4) Solid fat index of the soft type showed the same tendency as that of the domestic margarine but the hard type of U.S. make was softer at low temperature and tended to be hard at a high temperature.

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