The N-glycosides of anthranilic acid, its methyl ester, and m-aminobenzoic acid were prepared through condensation in E??OH or MeOH using NH₄CI as catalyzer, and their properties were desc-ribed. The compounds and their melting points follow: anthranilic acid-N-D-glucoside, 137-8° N-D-glucoside pentaacetate, 184_??_6°, -N-D-glucoside K-salt, 173°, -N-D-galactoside, 152°, -N-L-arabinoside, 168°, -N-D-xyloside, 167°, -N-L-rhamnoside, 165_??_6°, -N-D-fructoside, 13940°, anthranilic acid methyl ester-N-D-glucoside, 126_??_7°, -N-D-mannoside, 177_??_8°, -N-D-g alactoside, 152°, -N-D-xyloside, 170°, m-aminobenzoic acid-N-D-glucoside, 109°, -N-D-mannoside, 136°. The properties were compared among three isomers to each other; the fragility order was found to be m-, o-. and p-isomer. N-Glycosides of the ester were less soluble in water and ether than those of free acid which were also soluble in alcohol, and pyridine. No ganeral rule was found among the solubilities of the three isomers. The color reactions by Na-nitroprussid and the anthrone reagent were all positive.

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1. We experimented to obtain ethylene-diamine by the reduction of aminoacetonitrile.
2. The reduction by means of iron powder with acetic acid, zinc powder and hydrochloric and sodium metal with alcohol were experimented, and no ethylenediamine was obtained.
3. Also by the reduction by means of catalytic reduction with Pd-carbon, no ethylene-diamine obtained.
4. We could successfully reduce aminoacetonitrile by the method of the electrolytic reduction. optimum ampere is 1.7 amp. per dm-of electrode and the time used is 3¹/₂-4²/₃ hours.

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Some of the celluloiytic Pseudomonads which we hane isolated possess the character as the oxi-dative bacteria.
These bacteria produce. 2-ketogluconic acid from gluconic acid but no acids from glucose.
It is favourable to the production of 2-ketogluconic acid that peptone is added in the culture medium and prior to inoculation seeds are transfered on bouillon ager from the starch agar stock culture.

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Using crude enzyme prepared from mold4 bran extract of Asp. niger sp., we studied the condi-tions of degumming action on ramie fiber, which has been considered mainly owing to the micro-bial protopectinase.
The reaction is likely of the first order until dissolution of pectin goes to the extent of 8_??_%, and hardly proceeds anymore, which is probably due to the structural resistance of the pectic substance for further degradation. The optimum conditions for the depectinizing action are found to be pH 3-4 and 40°. The enzyme is stable in considerably acidic solution and inactivated by treatment at 60° for 2 hours. Addition of oxalate accerelates the degumming action, while Ca⁺⁺ ion prevents it markedly. This suggests that the pectic substance in parenchima of ramie has a close relationto Ca⁺⁺ ion probably in forming Ca-pectinate or protopectin as pictured by HENGLEIN in 1943.

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We experimented the effect of addition of soybean oil on the penicillin yield in the shaken culture using P. chrysogenum Q 176 strain and obtained following results.
1. A remarkable decrease of potency was observed in the L. C. and MOYER media when 1% of soybean oil was added after 48 to 72 fermentation hours (fermentation duration varied somewhat according to culture conditions). In some instances, the decrease was recognized with 0.1% addition and organisms autolyzed themselves several hours thereafter.
2. Even in the media mentioned above, if “lactose alone” formula was not employed as carbon source, such decrease of potency was not observed. 3. In the S. F. P medium, the decrease of potency was not observed in the “lactose alone” for-mula.
4. The effect of addition of soybean oil has a close relation to the fermentation time (time of addition): in some cases, the increase of potency was observed up to a certain time, in others, unfavorable effects occurred at a certain time. The effect of these two cases was recognized according to the varied time, of addition.

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A remarkable effect of soybean oil on the penicillin production had been reported in Part 1, and. we analyzed chemical changes during fermentation and obtained following results.
1. In the L. C. medium (lactose only), NH_a-N level reached the peak at 48 hours.
2. The above mentioned peak disappeared or was remarkably low even in the L. C. medium, if other carbon sources were used therewith.
3. A distinguished difference between autolyzed and non-autolyzed groups was revealed in ana-lytical data.
4. Iron contained in the culture medium was transferre into the organisms. Addition of soybeann oil increased the total acidity in the media except in the case when glucose was used as a sole C-source.
From the findings described above, the effect of addition of soybean oil can be estimated basedL upon the analytical data of NH_a-N%.

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As previously reported by the author, amylase systems of Asp. oryzae-Type (A) and Asp. awamori-Type (B) convert starch to fermentable sugars up to 40_??_50% and further hydrolysis are very slow, on the contrary, Asp. Usamii-Type (C), Rhiz. tonkinensis-Type (D) and Rhiz. Peka-Type (E) produce fermentable sugars up to 80_??_90% smoothly.
He discussed there the reason of this difference and suggested that this would be due to the different ratios of α-, and β-amylase contents of these 5-types of mold amylase systems.
The present report shows that this speculation is correct. Smooth fermentable sugar production that are revealed by (C) or (E) are apparently inhibited by the addition of α-amylase to each original enzyme system, and the slow rates of fermentable sugar production of secondary phase of hydrolysis that are revealed by (A) or (B) are apparently changed to smooth curves by partial elimination of α-amylase from each original enzyme system. (Tab. I, Fig. I).
In the case of mold, therefore, it seems to be reasonable to conclude that the rate of fermentable sugar production of secondary phase of hydrolysis depends upon the ratio of α-, and β-amylase.
While, as shown previously by the author, the facts was not observed in the case of barley α-, and β-amylase. Since the mechanism of starch degradation of α-amylase in mold and barley are generally accepted to be identical, we must inevitably conclude that the so-called “β-amylase” in mold is not identical with that of barley.
One of the reasonable speculations is that the β-amylase-like enzyme in mold has less affinities to the lower dextrins which are produced by α-amylase jointed.
Consequently, he shall propose to designate the peculiar enzyme, as “β'-amylase”. (However, this designation is only for the convenience of the distinction from barley β-amylase, and so, more reasonable designation shall by given later).

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(I) “Limit-detxrinase activities” of 5 types⁽¹⁾ of mold amylase systems were compared (Table 1, Fig. 1).
(II) There were no correlation between limit-dextrinase, α-amylase, β/-amylase, and fermen-table sugar production rate in the secondary phase of hydrolysis⁽²⁾. (Table 2). (III) The effectiveness of the joint action of α-, β-amylases and aimit-dextrinase was recog-nized, experimentally and some discussions were added to the rzason of this effectiveess.

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The anodic waves of reduced glutathione were analysed on the theoretical basis which was des-cribed in the preceding report. It was consequently concluded that the anodic reaction of reduced glutathione at the dropping mercury electrode does not correspond to the oxidation of sulfhydryl, to disulfide but to the formation of a mercurous compound (RSHg). To detect the product of an anodic reation at the dropping mercury electrode, reduced glutathione was oxidized electroly-tically at the macromercury electrode. This experimental result also proved the above conclusion. A π1/2-pH curve was illustrated and explained theoretically. In practice, the polarographic method was very useful for the simultaneous determination of ascorbic acid and glutathione.

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The disulfide form of vitamin B₁ showed a reduction wave in the buffer solution covering the whole pH range and this wave had several characteristics as that of another disulfide compounds. A π1/2-pH curve was ill ustrated and explained theoretically. The disulfide form of vitamin B₁ did not yield any catalytic wave in cobalt buffer at ordinary temperature, but a typical catalytic wave was observed at the higher temperature as 60°C. From these observations we could give a proof to the ZIMA'S opinon that the physiological function of vitamin B₁ is due to the redox re. action as sulfhydryl-disulfide system.

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The electro-reduction of o-sulphimide benzoic anhydride, its sodium compound and p-sulfon-amide benzoic acid has been investigated at the dropping mercury cathode with the polarographic arrangement. It has been found that the reduction potential and reduction mechanism of saccharin (anhydride) and its sodium compound are nearly equal.
The wave-height of saccharin and its sodium salt in aqueous solutions of 0.1 N HC1 or 0.1 N H₂SO₄ are anomalously large compared with that in buffered solutions of other pH values. It seems partly due to the adsorption at the cathode interface, and the polarogram gives the adsorp-tion current when a solution of pH 1 is used.
It has been ascertained that the wave-heights of saccharin are linearly proportional to the concentration of saccharin, and it is detectable in the solution of 0.1mg%.
The rate of hydrolysis of saccharin is also studied and it is concluded that saccharin is most stable in a buffered solution of pH 7.

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Polarographic reduction potentials of 2, 6-dichlorophenolindophenol were determined by the half-wave method and the results agreed with the normal redox potentials determined in the CLARK'S laboratory by the usual potentiometric method.
The reduced form of 2, 6-dichlorophenolindophenol was obtained by the electrolytic reduction using platinum cathode, and it was confirmed that its oxidation potential coincided with its redp-ction potential of the oxidized form. I The rate of oxidation of the reduced form by aeration is not constant with the pH of the med-ium; the rate is very slow at pH<6 and is very large at pH>7.
It could be concluded that 2, 6-dichlorophenolindophenol is reversible within the pH range of 4, 1<pH>11.7 and irreversible at pH<3.5 or pH>12.2.
2, 6-dichlorophenolindophenol has the tendency to decorppose especially in acidic or alkaline medium; for instance at pH 3.2, 82% is decomposed on 5 hours' standing.
That 2, 6-dichlorophenolindophenol is reduced by Na₂SO₃, Na₂S₂O₄, glutathione, and vitamin C has been proved polarographically.

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Six aliphatic alcohol esters of protocatechuic acid, shown in Table 1, were synthesized.
Their protective effects on the oxidation of methyl oleate were tested and compared with those of gallic esters in gravimetric method at their various concentrations.
Protocatechuic esters found, as were shown in Tables 2 and 3 and Fig. 1, to have an effect similar to hydroquinone at the concentration of 1/10, 000 Mol., but to be inferior in the effect to hydroquinone and gallic esters at the concentration of 1/50, 000 Mol.
All the esters and hydroquinone, shown in Table 3, possessed no effect at the concentration of 1/250, 000 Mol.

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