(1) Two components, A₂ with carboxyl and A₁ without, were isolated from the.polyphenolic component A in the previous paper by counter current distribution method. According to their property, these were assumed to be the delivatives of caffeic acid. However it was not clarified whether the new comp A₁ might be produced abundantly because of the abnormal metabolism caused by the penetration of the fungus, or converted from the other polyphels during the extraction.
(2) To examine the antifungal activity of these components, Ceratostomella fimbriata was cultivated in the medium containing 0.5, 0.1 and 0.01% A₁ and A₂ as well as chloroginic acid respectively, but it was not inhibited noticeably, i.e., by 0.5% slightly inhibited and 0.01% facilitated a little. The antibiotic property of A₁ was stronger than the other two in a slight degree. The quinons were produced from these polyphenols by the action of the oxidase secreted from the fungus during the cultivation, but their antibiotic activity was scarecely observed.
(3) As the determination method, K₃FeCN₆, oxidation-method was improved and used in comparison with the oxidase method described in the last paper; consequently, nearly the same quantitative values were obtained.
(4) Selecting Var. Norin No. 1, Norin No. 5 and Okinawa No. 100, the relation between the amount of polyphenols, accumulated by the penetration of the mycellium and the depth of penetration was examined. The result was as follows; the amount was found to be larger in Norin No. 1 end No. 5 than Okinawa No. 100. While the depth of penetration was found to be in the following order;. Norin No. 5> Norin No. I>Okinawa No. 100. Consequently it waa considered that polyphenols and their derived quinon compunds were not greatly capable of inhibiting the tungus growth in tissue of the sweet potato.
(5) However, the oxidized polymers (perhaps melanine-like substances) of polyphenols might inhibit the penetretion mechanically by their filling the cells.
(6) Therefore, the reason of the resistance of sweet potato against the fungus must be inquired in the other physical and chemical factors.

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The authors made a experiment in the preparation of vanillin from the sawdust according to the methods given in the reports of Freudenberg-Lautch and Irwin-Peal.
In the verification of Freudenberg-Lautch method, Na-m-nitrobenzenesulfonate was used as the oxidizing agent. It was found, however, that the high yield such as reported in the original paper could not be obtained, and the average amount of yield obtained with the above oxidizing agent was found to be about 2% to the sawdust employed and the greatest amount thereof amounted to 4.1%. Further the yield of 1_??_1.5% was obtained by the Irwin-Peal method. In order to elevate the yield, therefore, we tried to add SeO₂ into the reaction system.
Employing Na-m-nitróbenzenesulfonate as the oxidizing agent, we found, with arbitrary amounts of SeO₂ added, the greatly increased yield of vanillin of about 4.5% to the sawdust used, and the yield was found to be independent bf the amounts of SeO₂ added. Accordingly it may be supposed that SeO₂ acts as a catalyser.
No appreciable effect of addition of SeO₂ was found in the experiments according to the Irwin-Peal method.

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We designed to study on the distribution of the nitrogen compounds in the leaf of radish, and results obteined are as follows;
(1) About 65% of total nitrogen in the leaf is non proteinous, especially nitrate and amino nitrogen;
(2) BARNSTEIN's method precipitates many non-protein nitrogenous compounds with true protein and most of which are amino compounds.
(3 From the precipitate by BARNSTEIN's methcd arginine, histidine, glutamic acid, aspartic acid, ammonia and purine-picrate (m. p. 235°C probably hypoxanthine-picrate) are isolated and leucine, alanine, cystine, phenylalanine, valine, serine and asparagine detected by paper partition chromatography.

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In the synthesis of amylose-type polysaccharide from glucose l-phosphate by the action of phosphorylase, it requires the collaboration of the pre-existing polysaccharide-usually designated as primer or activator-for the priming of the reaction. There have been reported, however, two exceptions in this generel requirement of added primer; one is purified phosphorylase from lima bean reported by Green and Stumpf (5), and the other is the one from sweet potato reported by Inoue and Onodera (12). I have previously reported (9) that the purified sweet potato phosphorylase actually requires added primer in the synthesis of starch.
Now, the lima bean phosphorylase was purified by the method of Green and Stumpf by the extraction of powdered lirha beans with water, the heat treatment, and the repeated ammonium sulfate fractionations and dialyses. The purest enzyme preparation (LB. B₈) thus far obtained has a specific activity of 0.62, which is indicative of much inferior purity when compared with 2.5-3.0 of purifed potato enzyme. Nevertheless, this preparation requires added primer in the synthesis of starch from glucose-l-phosphate, as seen in a typical experiment represented in Fig. 1. A plot of S υ versus S according to an equation S/υ=(Ks/V)+(S/V) gives a straight line, from the intercept and slope of which the dissociation constant. between enzyme and primer was celculated to be approximately 30mg. Lintner's soluble starch per 100ml. (cf. Fig. 2), which is comparable to the values found previously for potato and crystalline muscle phosphorylases. This purest preparation still contains a trace of polysaccharide, which can serve as a primer source of purified potato enzyme, and the priming activity of which is disappeared on treatment with β-amylase (cf. Fig. 3) The amount of polysaccharide contained in this preparation was not determined, but the error in the estimation of the Ks value is very small, for it is clear from the figures that the amount of polysaccharide is far less than 2mg. soluble starch per ml. enzyme preparation, which corresponds, to an error of approximately 5%.
It can be said from the above experiment that lima bean phosphorylase also requires added primer in the synthesis of starch. Thus, the general mechanism of action of phosphorylases can now be written, without exception, according to Cori, et al. (1), as follows.
Terminal glucose units+glucose-l-phosphate_??_maltosidic chain units+inorganic phosphate.

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[in Japanese]

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[in Japanese]

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Two types of dried cell preparations of Bact. succinicum were prepared, one having the activity of acetate oxidation and the other loosing the activity of acetate oxidation almost completely.
By using the latter preparation, the author found that all the acids belonging to tricarboxylic acid cycle (TCA-cycle except _??_ ketoglutarate were rapidly oxidized to acetate (Table 1, Fig 1 and 2).
Since the oxidation of each one mole of these substrates stopped at the stage of one mole of acetate, it is very favorable that the oxidation takes place via TCA cycle.
From the above results and some additional evidences (see Table 2), it is probable that if _??_ ketoglutarate is the member of TCA-cycle in this bacteria, the permeability of the preparation limits the oxidation.
It was found that _??_-dipyridyl, which had been proved by the authors to inhibit the anaerobic decomposition of citrate, also inhibits the oxidation of l-malate, pyruvate and acetate (Table 4). It was clearly demonstrated that the agent inhibited pyruvate oxidase system and at the same time either the activation of acetate or the condensing enzyme.
It was found that a new inhibitor d-malate inhibits almost completely the acetate oxidation at rather dilute concentration (M/900), while the oxidation of citrate to acetate was quite stable to d-malate (Fig. 6, 7 and 8). Probably d-malate inhibits the condensing enzyme competing with, oxaloacetate.
From the inhibition experiements above cited the mechanism of citrate, breakdown in Bact. succinicum may be summarized as follows
_??_
Dotted lines represent the inhibition by the agents described.
In aerobic condition, citrate is oxidized exclusively via TCA-cycle, because _??_-dipyridyl does not inhibit the aerobic oxidation of citrate. In anaerobic condition, citrate is decomposed to acetate and oxaloacetate by the condensing enzyme(?), some part of the latter compound is reduced to succinate coupled with the oxidation of citrate to succinate via TCA-cycle.
There are some evidences that the condensing enzyme is not responsible for the anaerobic breakdown of citrate, since the preparation aged thirty days or more which cantains both the activity of acetate oxidation and all enzym systems belonging to TCA-cycle, does not decompose citrate anaerobically at a detectable rate.
Thus it is concluded that either some cofactor (s?) which is not necessary for the oxidation of acetate plays an important role in the breakdown of citrate, or the enzyme different from condensing enzyme is responsible for the anaerobic decomposition of citrate.

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In the last stage of alcohol fermentation with, starchy materials, it is important to convert residual dextrin, which remains in the mash and is not easily hydrolyzed into fermentable sugar, in order to reduce the length of the fermentation period and to increase the fermentation efficiency. So we got residual dextrin from potato starch with mold amylase and studied to obtain submerged mold culture containing the enzyme which can powerfully convert that dextrin. And then several properties of this enzyme were investigated.
(1) Asp. awamori var. fumeus 6321 which was selected in the previous study was also superior in this case and its superiority for alcohol fermentation was confirmed (Table 1).
(2) This enzyme was hardly destroyed by treatment, at pH 2.5, 37°, 30min., when mold culture fluids of Asp. awamori type strains were used. But in case of Asp. oryzae and Rhizopus the destruction was extreme. (Table 2).
(3) When it is treated at 55°, 15min., this enzyme was not much destroyed at pH 4.8, but it was destroyed considerably at pH 3.5 and the destruction was extreme at pH 7.0 (Table 3).
(4) The optimal pH of this enzyme reaction was about 4.8 in 1 hour of reaction period, but in case of amylase it was about 5.2 and maltase about 4.0 (Fig. 1).
(5) We assumed through the following facts that this residual dextrin is not hydrolyzed by single enzyme
(A) In 3 hours the optimal pH is about 4.0 (Fig. 1).
(B) In acid and heat treatment the different results are obtained between different mold strains. (Table 2 and 3).
(C) The reducing power decreases during mold enzyme is reacting as shown in Table 3. This fact suggests the existence of some synthetic enzyme.
(D) Ratios of conversion power to hydrolyzing power changes mold strain differs as shown in Table 4.

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The synthesis of β-D-glucoside tetraacetates of some higher alcohols, in order to use them as the starting materials in the study of transformation of β-glucosides into _??_-form, has been studied. Out of the procedures investigated, it seems to be convenient for ttre preparation of the β-glucosides to react acetobromoglucose with higher alcohols, in chloroform solution. In the presence of silver oxidF and absence of drierite.
The β-D-glucosides obtained in the present study are as follows: β-n-butyl-D-glucoside tetraacetate, mp. 61° (uncorr.), [_??_]²¹_D-20.2° (chlfm., c 2.051), β-n-heptyl-D-glucoside tetraacetate, mp. 62° (uncorr.), [_??_]²¹_D-20.3° (chlfm., c 1.576) and β-sec-octyl-D-glucoside tetraacetat mp. 68° (uncorr.), [_??_]²³_D-29.4° (chlfm., c 0.851).

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The polarographic reduction of several flavonoids have been investigated at the dropping mercury electrode, and the half-wave potentials (π₁/₂) have been determined as shown in Table 1.
Especially about rutin our studies have shown (1) the change of half-wave potential at several pH values (Fig. 1, Table 2), (2) the strict linearity ( Fig. 3, Table 3) of the relationship between wave-height and concentration (Fig. 2) in one typical case, and (3) the determination is possible in the 3_??_5×10^-4 Mol. rutin solutions at' pH 6.0, and at the contamination of quercetin between the range of the ratio rutin 5 quercetin 2 (Fig. 4, Table 4).

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Casein was hydrolysed, extracted with n-butanol by the method of DAKIN. Studies on a separation and identification of_??_-aminoisobutyric acid contained in the extract were carried out by using a paper chromatography.
1. Almost amino acids were separated from_??_aminoisobutyric acid, but_??_-aminonormalbutyric acid could not be separated on a paper by n-butanol-acetic acid-water (4 1 1. 5 wt.) as shown in Fig. 3 and Table 1.
2. A separation of_??_-aminoisobutyric acid and_??_-aminonormalbutyric acid by several solvents was examin ed, among which ethanol-water (9 1 vol.) showed a best separation (Table 2)
3._??_-Aminoisobutyric acid and the amino acid which showed R_F value 0.40 and formed the most part of fraction A in Table 2 were regarded as identical by the reaction with salicylaldehyde.
4. We shall obtain pure_??_-aminoisobutyric acid by means of development of one demensional band method at first with n-butanol-acetic acid-water and next with ethanol-water.

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In view of the results of electrophoretic investigations, it is assumed that polyhedral crystals contain more than four components.

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(1) Studies were made on the weathering of granodiorite at Nishisho-mura, Sayo-gun, Hyogo-ken. (2) The grano-diorite decomposes gradually as granite, and the light yellowish-brown sandy subsoil and the yellowish-brown sandy surface soil are formed. (3) With the progress of weathering SiO₂ Al₂O₃ values in total analyses diminish slowly. (4) Among the bases in the rock Ca and Na are readily leached out by weathering, but K and Mg are less leachable. (5) The weathered rock and soils contain the complex A₂ which consists mainly of halloysite, the complex B consisting of kaolinite, the free iron oxides, and a small amount of complex As. (6) The iron in the weathered rock exists mainly in the form of limonite, a part of which changes into the hematite form in the soils. (7) In the weathered rock and under soils a small amount of montmorollonite are formed. (8) In the quantity of the exchangeable bases and in the degree of base saturation the weathering products of granodiorite are greater than those of b the granites reported previously by the author. (9) The granodicrite clay (<0.002mm) contains halloysite, kaolinite, free iron oxide, and a small amount of quartz particles.

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