The influence of gastrointestinal microflora on the digestibility of nutrients and biological value of casein of which was contained 8% in the diet, has been investigated in germfree, limited flora and conventionalized adult rats. The obtained results were as follows:
1) The apparent digestibility of crude protein was significantly lower in germfree rat than in limited flora and conventionalized rats, but the its true digestibility did not have any significant difference between limited flora and germfree groups.
2) The apparent digestibility of true protein was significantly different in decreasing order of; germfree>limited flora>conventionalized groups.
3) The digestibility of crude fat was significantly lower in conventionalized rat than in limited flora and germfree groups.
4) The digestibilities of nitrogen free extract and crude fiber did not show any significant difference between conventionalized and limited flora groups. The hair ball found in the stomach of germfree group.
5) On the protein free diet, daily excretion of faecal nitrogen was significantly higher in germfree rat than limited flora and conventionalized groups. And urinary nitrogen excretion in germfree rat was significantly lower than in the other two groups.
6) The biological value of casein was not significantly different each other.
These results show that gastrointestinal microflora affects on the digestibilities of nutrients, but not on biological value of protein in the diet.

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The effect of some following factors on viscosity of pectin solution were determined by the coaxial type rotational viscometer: pH, storage temperature, storage period, velocity gradient, concentration and temperature.
The reduced viscosity showed the minimum value at the 0.2-0.4% pectin concentration, and increased according to the decrease of the concentration. When sodium chroride was added in different quantities viscosity behavior of pectin gel showed typical curves for polyelectrolytes.
Apparent activation energy was depend to the temperature and calculated using the Andrade's equation in the range of 10-90°C as follows: 2.8-5.4 kcal/mol at the lower temperature, 1.7-4.3 kcal/mol at the higher temperature.

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The liquid chromatography for quantitative analysis of purine bases of meat and meat products were attempted by the following procedures.
The 5% perchloric acid (PCA) extract of the sample was concentrated and subsequently hydrolyzed at 100°C for 1 hr with concentrated PCA. The hydrolyzate was neutralized with potassium hydroxide and submitted to the cation exchange resin column (Aminex A-4, 0.8 X 50cm). Elution of bases from the column was made with 0.05M dibasic ammonium phosphate, containing 5% ethanol at 40°C. The effluent was continuously monitored for ultraviolet absorption at 254nm. Each purine base content was evaluated from proportion of peak area to that of standard material.
Hypoxanthine content accounted for some 70% of total purine contents of meat. On the other hand, adenine and guanine were the main constituents of purine in liver. Average values of total purine contents were as follows; beef: 0.68, pork: 0.72, sheep meat: 0.68, whale meat: 0.73, and chicken: 1.00 mmoles per 100g of the fresh meat respectively.

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Diets containing different proteins at 20% level were fed to groups of young adult rats which had been trained to consume their daily requirement during 1.5 hr by spaced-feeding.
On the first one hour after withdrawal of food, the contents of the small intestinal lumen were collected and analyzed for nitrogen distribution.
When the diet containing 20% egg albumin was given, greater amount of protein was accumulated as compared to casein, gelatin, zein or wheat gluten. The accnmulation was accompanied with a protein fraction (TE) which was extractable with ethanol after trichloroacetic acid precipitation.
Electrophoresis of TE showed that at least one of the constituents appeared to be serum albumin.
Although no obvious correlation has been commonly noted between dietary egg albumin and the metabolism of serum albumin, these findings suggest that such a high accumulation of protein may largely be derived from endogenous sources than from dietary egg albumin per se.

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Influence of various dietary fats on lipid deposition in the liver of rats fed a wheat flour diet supplemented with lysine was investigated. The fat source in the diet was provided by coconut oil, shortening oil and soybean oil. The following results were obtained.
The liver of rats fed wheat flour diet containing coconut oil or soybean oil have a normal total lipid or triglyceride content, but when such diets were supplemented with lysine-HCl, total lipid or triglyceride content was remarkably increased. However, the concentration of total lipids or triglyceride in the liver of rats fed wheat flour diet supplemented with lysine-HCl was reduced when shortening oil was substituted for coconut oil or soybean oil. The concentration of liver triglyceride in rats fed a lysinesupplemented wheat flour diet decreased significantly by increasing the shortening oil content of the diet from 5 to 15%, but it did not change by increasing the soybean oil content of the diet from 5 to 15%. It was found that the fatty acid composition of triglyceride in liver of rats fed a lysinesupplemented wheat flour diet containing coconut oil or soybean oil was not significantly different to that of rats fed the wheat flour diet containing coconut oil.

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