Reduced energy breads were developed by replacing various portions of wheat flour with amylomaize V starch (amylose contents 49.3%), which was shown to be much less susceptible to pancreatic amylase.
Substitution of less than 50% of amylomaize starch for wheat flour had exactly no significant detrimental effects on the functional perorfmance of breadmaking property. In vitro, measurement of digestibility of starch in the samples, with dried extract of rat small intestines, revealed that digestible energy was progressively decreased with increased portions of amylomaize starch in breads; energy availabilities of the breads containing 30% and 50% of amylomaize starch were decreased by 15% and 24% respectively, as compared with conventional wheat flour breads.
Estimation for reduced energy of amylomaize starch breads were also undertaken in vivo through measuring apparent digestibility of three major nutrients in adult rats. The digestibilities were 94.7% for starch, 80.3% for protein and 94.1% for fat in 50% amylomaize starch bread, and each of the measured values was significantly lower than those of wheat flour bread. Digestible energy was figured out to be reduced by 5% in 50% amylomaize starch bread as compared with wheat flour bread. Feeding of amylomaize starch breads to adult rats brought a little decrease in serum cholesterol level and enlargement of cecums.

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In the present paper, the authors studied changes of the serum composition and histologic features in hypersensitiveness to light of the rats fed on salted takana.
Three groups of rats were fed on casein diet containing 0.5g, 1.0g or 1.5g of salted takana per head, and then these groups were exposed to 20, 000 luxes visible light. All of these rats became restless and then showed edema on the neck and the back of body, and finally died within several hours. Mean survival period of each animals were calculated to be 189, 75 or 38 minutes respectively.
These hypersensitiveness were relatively soon released when they ceased to take salted takana. None of these treated rats died at the exposure of light after refeeding on normal casein diet only for two days. Therefore it may be possible that the photodynamic substance in salted takana is not so long time remained in animal body.
In the serum analysis of irradiated rats, albumin fraction was found to be decreased, but potassium concentration and TBA value were shown to be increased significantly, and GOT, GPT and LDH activities were elevated.
In the histopathological examination, exsudative dermatitis, myositis and congestion of organs were observed. Sudden death of these treated rats may be attributed to failure of peripheral circulation.

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In the preceding reports, the absorption of polymetaphosphate (PMP) in the intestinal canal were investigated.
The purpose of this study is to estimate the effects of PMP feeding on the growth, mineral balance and mineral contents in body.
The experimental animals were 40 female rats of Wistar strain of about 40g. During the 21 days of experimental period, control rats were fed with basal diet and experimental group rats were fed with PMP diet, but the total amount of P in these diets were about the same.
The results were as follows:
(1) Calcium balance: The fecal calcium of the experimental group was higher than that of the control group and urinary calcium was lower than that of the control group.
(2) Phosphorus balance: The absorption and retention rate of the phosphorus in experimental group were higher than those of the control group.
(3) Magnesium balance: In the balance data of each group no significant difference could be found in magnesium metabolism between the each group.
(4) Mineral contents in body: No significant difference could be found in the amount of calcium, phosphorus and magnesium in whole body between the each group.

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The degree of bacterial contamination in various commercial spices was evaluated. Total aerobic bacterial counts were 10³-10⁷/g in 8 kinds of spices (39 materials). Of these spices, black pepper indicated the highest contamination of more than 10⁶/g in 3 of 11 samples. The members of aerobic bacteria consisted of 90% of gram positive sporeformers (Bacillus), 6.5% of gram negative rods and 3.5% of gram positive cocci.
Bacillus strains of these bacterial isolates were identified according to Gordon's schemes. Although the constituents of contaminated flora were different among kinds of spices, as a whole, B. subtilis, B. pumilus and B. licheniformis were predominant components in spice samples, and were 351, 66 and 30 of 497 isolated strains, respectively. Biochemical properties of these species agreed with description of Bergey's manual (8th).

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To know the size and cause of inter-individual variation of nutritional intake, 30-day dietary records and somatic characteristics of 42 fresh woman students (Age: 18-19 years) living in a college dormitory were analyzed.
(1) The inter-individual variation was greatest for vitamins A and C (ca. 12% as coefficient of variation: CV) and smallest for protein (CV: 8%) in nutritional intake, and the greatest and the next greatest were for body weight (CV: 14%) and lean body mass (CV: 13%) and the smallest was for proportion of fat to weight (CV: 1.7%) in somatic characteristics.
(2) Any items of somatic characteristics could not explain the inter-individual variation of nutritional intake.
(3) The amount of intake of nutrient per kg of body weight was inversely correlated with the somatic characteristic but hemoglobin content, which suggested the size of body had a significance in regulating the dietary intake in this group as a reducing factor.

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A method for the quantitative extraction of proteins in cereals and beans is described. By extraction of flour with sodium dodecyl sulfate in combination with 2-mercaptoethanol, 96 to 99% of the total flour nitrogen solubilized into clear supernatant. No effect of sodium dodecyl sulfate and 2-mercaptoethanol on the recovery of amino acids during hydrolysis with 6N hydrochloric acid was observed.

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The hypocholesterolemic activities of sodium alginates or propylene glycol alginate with different viscosity and degree of esterification were examined in rats fed a hypercholesterolemic diet containing 1% cholesterol and 0.25% bile acids.
As for the results, 5% high viscous sodium alginate markedly decreased the high level of serum and liver cholesterol induced by the hypercholesterolemic diet. However, low viscous sodium alginate did not show any hypocholesterolemic activity. As regards to propylene glycol alginates, the cholesterol depressing activity was increased in proportion to the degree of esterification. No correlation was observed between the viscosity of alginate derivatives and cholesterol lowering effects. The apparent accumulation ratio of liver cholesterol to the ingested cholesterol was suppressed in polymer fed rats.

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Proximate analysis and amino acid composition of the highly polished Italian millet were measured. Furthermore, nutritive values of the Italian millet protein concentrate was compared to those of the wheat gluten in rats.
Protein, vitamin B₁ and iron contents of the highly polished Italian millet in 100g were 7.6g, 0.42mg and 6.73mg. From the result of amino acid analysis, chemical score and essential amino acid index of the Italian millet protein concentrate were 26.7 and 69.8, and those of the wheat gluten 26.0 and 57.5.
The Italian millet protein concentrate was prepared by α- and β-amylase treatment of the highly polished Italian millet for removing some parts of starch. Male rats, Wistar strain weighing 90g in average, were fed with the diet including 8% Italian millet protein concentrate or the wheat gluten. Nutritive values were evaluated from the following parameters: average weight gain, biological value, digestivility and net protein utilization, when rats were given the experimental diet for 7 days.
Weight gain and biological value of the Italian millet protein concentrate fed group was not significantly different from the wheat gluten. fed group. However, in relation to digestivility and net protein utilization, the Italian millet protein concentrate fed group was slightly lower than the wheat gluten fed group.

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The influence of change in the lighting schedule on the circadian variation of uric acid metabolism was observed in the rat.
Under regular light-dark alternation, the level of serum uric acid and allantion was highest at 2pm and lowest at 2am. The circadian rhythm was also observed in enzyme activity of the liver. That is, the activity of xanthine oxidase showed a circadian variation with the same pattern as that of uric acid and allantoin. Uricase activity exhibited a circadian fluctuation, with the highest activity at 10am and the lowest at 6pm. However, rats exposed to constant light or dark manifested an abolition of the circadian rhythm of uric acid metabolism.

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For investigating the influence of frying materials on the deterioration of frying oil, a newly-designed frying apparatus was used (Fig. 1). Each frying material was placed in a basket which was made of stainless steel wire and covered with cotton cloth in order to avoid these materials reach to the surface of heat conduction. By using the new apparatus, the influence of food materials and dehyrated foods on the deterioration of soybean oil during continuous heating wes examined.
The results obtained were as follows;
1) The influence of glycine was the greatest in the increase of color and acid value of soybean oil, but that of sodium chloride was very small.
2) Protein affected more strongly in the increase of color and acid value of oil compared with starch, but in the increase of carbonyl value of oil, the influence of starch was larger than that of protein.
3) Dehydrated and defatted meats or bloods gave a little influence on the deterioration of soybean oil contrary to our expectations.

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Proximate, inorganic and sugar components were analyzed on 25 kinds of honey and 9 kinds of high-fructose corn syrup (HFCS), and following results were obtained.
1) Each alue of these components was scattered among honey or among HFCS. The clear difference between honey and the HFCS was recognized in 7 items, including water content, with marked difference especially in acidity, crude proteins, potassium, calcium and magnesium. In sugar components, the clear difference between honey and HFCS was also recognized in components corresponding to fructose and to raffinose.
2) A distinct difference between honey and HFCS was observed in many two-component ratios such as Ca/ash, marked by in crude protein/acidity and raffinose/maltose. These values in honey were less scattered.
3) A test for discrimination of HFCS was tested with a mixture of honey and HFCS, and it was found that the values of above components and some of the two-component ratios deviated from the values in honey even in 75: 25 mixture of honey and HFCS. By concerted judgement of these values, it seemed possible to detect the presence of HFCS mixed in honey, to a certain extent.

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Four kinds of vinegars made from rice, saké-cake and alcohol in Osaka and Kagoshima as well as three vinegars made from saké-cake and alcohol in Osaka and Aichi were chosen as the samples. All of them were labelled as “fermented vinegar” and, moreover, two vinegars of Kagoshima were labelled to have been produced through long-period fermentation of 180 days.
Total acid content expressed as acetic acid was within the range of 4.2-4.55% except one sample which was as high as 5%. In three vinegars more than 35% of acid was composed of non-volatile acids. Considerable variation was found among the ash contents, ranging from 700 to 10, 000ppm. From 73 to 95% of ash was found to be contained in the form of sodium chloride in high ash vinegars. Sodium was the most predominant of the metals examined, of which 450-1, 600ppm was present in the form of non-table salt sodium. Ratio of protein nitrogen to total nitrogen was found to be less than 50%. Only trace amount of sugar was present in the long-time fermented vinegars of Kagoshima indicating that almost all sugars present in cooked rice and koji had been oxidized during the oxidative fermentation. Gas chromatographic determination of glucose plus fructose were closely coincident with the reducing sugar contents obtained by Somogyi's method. As far as the composition of reducing sugar was concerned, fructose was always found to be present with glucose. Minute quantity of saccharose was present in all the samples tested.

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The so-called “lemon-shu” prepared by immersing lemon slices in white liquor showed the deterioration in flavor during storage for several days. The flavor fraction extracted with hexane examined by gas chromatography. p-Cymene, 2-p-tolyl-propene and 2-p-tolyl-2-ethoxypropane were detected as factors responsible for the deterioration flavor, although 2-p-tolyl-2-propanol was not detected. Since citral was expected to be their precursor, it was removed from the lemon oil by the aluminum oxide treatment. This citral-free lemon oil showed no changes in flavor, even when it was stored in the citric acid solution for three weeks. After that, pcymene-like odor was gradually increased, but no deterioration products from citral were detected by gas chromatography. The untreated lemon oil added in the citric acid solution gave off an unpleasant odor within several days of the storage. p-Cymene, 2-p-tolyl-propene, 2-p-tolyl-2-ethoxypropane and 2-p-tolyl-2-propanol were apparently detected as the deterioration products from this lemon oil itself.

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