An olive oil-degrading bacterium strain N12 was isolated from soil and grown in mineral medium containing 0.2% olive oil as the sole carbon source. Physiologic, biochemical, and genetic analyses revealed that the strain belonged to the genus Acinetobacter. The strain N12 demonstarated lipase activity in the culture supernatant when cultivated under aerobic conditions in the oil-containing medium at 30°C. After incubating the strain in the medium for 24 h, n-hexane extract concentration in the culture medium decreased to 0.8% of the initial concentration ; this suggested that the strain could efficiently degrade the oil and fat (O/F). In addition, the strain was used in a grease trap system that had an inflow of restaurant wastewater. During the addition of the strain to the grease trap, the biochemical oxygen demand (BOD) values and n-hexane extract concentration in the treated remained low. This indicates that the strain also functions as an effective cleaner in such a practical systems as well as in the abovementioned flask test.

外装用塗装鋼板は，紫外線や熱などによる塗膜の変質と，水・塩分及び湿潤乾燥などによる鋼板の腐食が複合的に進行して劣化していく．それを再現するために紫外線照射，塩水噴霧，湿潤などを連続的に行える新規サイクル試験機を開発し，それを用いた複合サイクル試験を実施し，適切と考えられる試験条件と評価項目を選定した．そこで今回は，その試験条件と評価項目で，建築用途で使用されている，めっきの種類や塗料の種類の異なる5種類の外装用塗装鋼板について，複合サイクル試験を実施した．そして，その結果に基づいて，住宅の尾根板金類として15年間および30年間使用した場合の劣化状況を推定し，再塗装などの必要な措置を検討した．

The silicone rubber is often used as the piping tubes and the sealing gaskets for hot drink circuit in the beverage dispensers and the cup type vending machines. In such industrial equipments, the demand of market has become severe on the taste of beverage in recent years. Thus, ensuring the inertness of these silicone parts to the taste of beverage is the primal task. The silicone rubber tube is generally prepared by extrusion molding method. There are two kinds of rubbers : the organic peroxide cured and the platinum cured silicone rubbers are used for the extrusion molding. In the present study, effect of the post-processing treatments were investigated for the improvement of inertness properties of the silicone rubbers on the taste of beverage. A thorough postcure and following a hot water soaking treatment were found to have advantages for reducing the taste of both kinds of silicon rubbers.