The constituents of the fraction L (bp. 29_??_30, 68mm) have been proved, to be largely of ethyl alcohol, 12% of isovaleraldehyde and 3 % of ester (amyl acetate). In the fraction M (bp. 48_??_50, 22mm), a small amount of;;hydroxymethyl-furfural was identified, but the re-distillate of it was the mixture of amyl alcohol and amyl acetate, at the ratio 75 : 25 by weight, and both of active and .iso-compounds were identified but the amount of the former seemed to be much higher.

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For the purpose of preparation of food yeast from seaweeds, two suitable species -have been isolated. Descriptions have been made on the general features and some special characters of these yeasts, and they were named Candida sp, No. 1 and Candida sp. No. 2.
The power of mannitol -assimilation of the former was 87.4 per cent under aeration, and that of the latter was 61, g per cent. The former assimilated xylose and arabinose almost entirely, but the latter was a little weaker-in the ability of xylose-assimilation.
In the comparative experiment between Candida sp. No. 1 and Torula utilis, the yields of the former were greater, but the vitamin B₁ content of the former was less-than that of the latter.

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240 grams of sericin prepared from cocoon fibre of silk worms were hydrolyzed; and the aminodicarboxylic acids and diamino-acids in the hydrolyzate were determined. Thus it was found that, the total molal quantity of the aminodicarboxylic acids was twice as much as that of the diamino-acids, a result which may be worthy of attention in view of the fact that sericin is a protein of comparatively stronger acid nature with its isoelectric point of pH=4.

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Sweet potato phosphorylase was purified by the repeated ammonium sulfate precipitation method. Various properties were examined by using this purified enzyme preparation.
1. The dissociation constant between the enzyme and the substrate (the Michaelis constant) was found to'be 2.5×10^-3 M glucose-1-phosphate.
2. This purified phosphorylase required added activator for the synthesis of starch from glucose-1-phosphate.
3. Q₁₀ of this enzymatic reaction between 17_??_42°C was about 2, with apparent energy of activation of about 13, 000 cal.
4. Optimum pH of this enzyme was about 5.8, but no significant differences in the enzymatic activities were encountered within pH range of 5.6 - 6.8.
5. Equilibrium of this reaction .was obtained when the value, free P/(free P+esterP), reached 85_??_89%. The equilibrium constant of this reaction, K=5.7-8.0, and the change in the free energy, -ΔF=1, 100_??_1, 400cal. were calculated from the above data.

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Bacterial dextran was prepared from sucrose by a strain of Leuconostoe mesenteroides, isolated by Dr. E. J. Hehre. The method of preparation and the properties of the product were described.
The mean molecular weight of several preparations was determined osmometrically and the values ranging from 50, 000 to 150, 000 were obtained. The mean molecular weights, M were found to be in a linear relationship with the intrinsic viscosities [η]. The following equation was derived from these values [η]=0.13+4.6×1C^-6M.
Dextran was not attacked by several starch-splitting enzymes. It did not activate the potato phosphorylase in they starch synthesis.
The differences were pointed out among the properti of the dextran preparations produced by various strains of the organism. It was suggested that the products by various strains differ considerably in their molecular sizes and chemical constitutions.

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The velocities of hydrolysis of starch-type polysaccharides and dextran were compared in 10N H₂SO₄, at 40°, 59°, and 60°C. The velocity constant of hydrolysis, calculated as a unimolecular reaction, was about 10 times as large for amylase as for dextran at 40°C, and about 6 times at 60°C. The activation energy of hydrolysis was calculated to be 27000 cal/mol. for amylase, and 32300 cal/mol. for dextran. It was concluded that α-1, 6-glucosidic linkages were considerably more stable than α-1, 4-glucosidic linkages.

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We found out the following fact as the results of our study of buck wheat.
Buck wheat contains 3.08% crude fat and this is semi-drying oil (iodine value 102.08) and closely approaches to drying oil. This oil is composed of about 18% solid fatty acids and about 79% liquid fatty acids.
Solid fatty acids consist of palmitic acid, carnaubic acid, and fatty acids higher than C₁₈ acid.
Liquid fatty acids consist of oleic acid and linolic acid.
It seems, in short, that the fatty acids composing the fat of buck wheat consist of about 55% oleic acid, 20% linolic acid, and 13% palmitic acid, and the rest consists of carnaubic acid and saturated fatty acids higher than C₁₈.

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We found a useful bacterium for desizing of ramie cloth sized with konjac (Amorphophallue kenjac). This bacterium secreted powerful mannanase which degraded konjac mannan into a lower polymer, which lost coagulability with alkali. For preparation of the desizing agent, solid culture method is costless and suitable. The suitable medium, such as neutralized rice bran with the same volume of water, is cooked and inoculated. Within 2 or 3 days-cultivation at 30-37°C, the enzyme activity rises up to the maximum ; this may be .dried in the air. The mannanase is produced. enough even in the absence of the appropriate substrate, konjac mannan.
Optimal conditions for the enzyme action are at pH 6 and 50°_??_60°C; below pH 5 and over 70°C the mannanase is considerably inactivated, but its high activity in a relatively wide range of pH 6_??_8 and'in higher temperatures makes it utilizable for industrial purposes. The desizing is desirable to be carried on at a relatively lower temperature and with a higher concentration of the agent; reuse of the residual liquor is possible.

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Methylene blue shows an anomalous wave on the polarogram in addition to the one which might be expected on the basis of potentiometric data.
The influence of temperature, the concentration of methylene blue and the effect of eosine on the anomalous wave were studied. The results are follows;
1) The anomalous wave appears when the pH of the solution is higher than 4.5.
2) The difference of the half-wave potential of the main wave and anomalous wave changes with. the concentration of methylene blue and does not depend on the pH of the solution.
3) The ratio of the anomalous wave to the total wave-height becomes smaller when the temperature of the solution increases.
4) The anomalous wave is greatly suppressed, by the presence of eosine and the main wave appears on the polarogram even when the concentration is ca. 2.9×10^-5 molar.

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It was already reported by O. H. MÜLLER that the wave-height of the anomalous wave of α-oxypne-nazine depends on the drop-time of the cathode mercury and is proportional to. t^-1/3.
On methylene blue, the same relation was ascertained.
It is also deduced from the fact that the oscillation curves of the anomalous wave give the same figure with the oscillation curves of charging current applying the theory of the oscillation curves presented by S^UZUKI.
When using the rotating platinum wire electrode the anomalous wave does not appear at the pH range studied, and the semiquinone formation constant is decided from the polarograms obtained in strongly acidic media.
It is concluded that the anomalous wave is peculiar to the dropping mercury electrode and is not due. to the semiquinone formation.

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As the constituents of the fraction N (bp. 67_??_71°, 22_??_16mm), benzaldehyde, benzoic acid ethyl ester and a little of isovaleric-(or caproic) acid ethyl ester were proved and the author infered them as the chief preservative of natural of natural brewed Soy.

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The authors studied the bacteriostatic activities of furan derivatives; furan, furfuryl alcohol, furan carboxylic acid, furfural acetone, furfural oxime, furfuracrolein, furfuryl acetate, furfuracrylic acid and furfural, for the molds, yeasts and bacteria in the solution media.
As the results of the oxperiments they found that furfural acetone and furfuracrolein had compa-ratively high bacteriostatic activities ; and they were more effective on molds and yeasts than on bacteria. At the concentration 47.5/10, 000 of each derivative no microorganisms used could develop. Furfural and furfuracrylic acid also showed some activity but were comparatively weak.
It is of some interest to note the relation between the chemical structures and bacteriostatic activities of the furan derivatives, especially at the conditions of vapor and solution.

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The tubers of Lycoris radiata contain a large amount of starch. However, we can. not eat them, because there exis poisonous alkaloids in them. These alkaloids which are used as medicines, can be easily extracted with water or dilute HCI. Japanese acid clay adsorbs the whole alkaloids in' solution and the bases in this adsorbate are again extracted with NaOH.
The roots of Imperata arundinaceae contain a considerable quantity of sugar. We can isolate this sugar from them. A bitter taste of the sugar mass is removed by diatome earth.

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1) Recently the present author has attempted to investigate an endemic disease known as “Kuwazu” disease in Japan (a part of Shiga prefecture) in the view-point of the vitamin B₁₂, biochemistry. Several intensive experiment for isolating Actinomycetes from the excrement of the diseased animals were unsuccessful. On the other hand, control otests for ordinary animals always showed positive results.
2) Moreover, further studies on the relation between the growth of the microorganisms and the concentration of SiF₆'' and F' found in the soil and running water of this province were carried out. 1.52.0 mg fluorine (as SiF₆″ ions) per 10 cc of the broth for microbial assay was fatally toxic to Actinomycetes.
From these facts, the author has concluded that the “Kuwazu disease” in Japan may be due to the endemic deficiency owing to the death of vitamin B3, -synthesizing microorganisms.

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