From the standpoint of food and nutritional chemistry the author determined the thiamine content in eyeballs of the fishes which were caught in the province of Tosa. The determination of thiamine was carried-out by the thiochrome method with cyanogen bromide and alkali reactions discovered by FUJIWARA and MATSUI.
The results of the experiment are as follows:
(1) In the fresh, raw fish the eyeballs contained a larger amount of thiamine than the body tissues.
(2) There was not a difference in the thiamine content between the right and the left eyeball.
(3) Thiamine was more concentrated in the retina and the hyaluloideus than in the other eyeball tissues.
(4) The distribution of thiamine in forty species of fish caught in the province of Toga is shown in Table 4. It seems probable that the shore fish generally has a large amount of thiamine and is the better source of this vitamin than the pelagic fish.
(5) The ratio of free thiamine to combined was about 93:7.
(6) The relation between the body length and the thiamine content in the eyeballs was determined for 40 samples of Leiognathus argenteus, but this correlation was found insignificant.
(7) Fresh eyeballs lost about 35_??_50% of its thiamine content during 5-7 minutes of broiling.

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The effect of reductone on the colour of Soy-sauce was studied and the following results were obtained.
1. Considerable variation of A. A. amounts was observed, during brewing, of Soy-sauce. The existence of A. A. surely gives an influence on the colour, and its activity is as follws:
D.A.A.>A.A.
2. A. A. or D. A. A. makes a colour substance by a reaction with the amino acid of Soy-sauce. The reaction activity of tyrosine is large and accelerated the existence of iron.
3. Mechanism of coluoring reaction is as follows.
A. A.-→_aerationD.A.A.→Intermediate decomposition product
(is not furfural, 2, 3-diketogulonic acid)
+amino acid/oxidative reaction→Colouring substance.

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Soy-sauce pigment was studied by column-. paper-chromatography and spectrophotometric method. The components of its pigment, the variation of them during brewing and storage, and the reaction of color formation were investigated. The following results were obtained:
1. Components of Soy-sauce pigment are two, namely, F_(I) and F_(II). The former is an acidic material. and the latter is a basic. The soy-sauce pigment, is composed of larger amount of F_(I) than F_(II).
2. The amount of F_(I) pigment increases 'larger than F_(II) during brewing and storage. Therefore, F_(I) formation may be affected by oxidation.
3. F_(I) is formed by reaction between sugar (hexose, pentose) and amino acids, but F_(II) formation is supposed to be caused by leucine and xylose s, reaction mainly. Reactivity of pentose and lysine is the largest in sugar-amino acid reaction.

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Accumulation of volatile fatty acids in Roquefort cheese is related by hydrolysis of milk fat and their decomposition by P. roqueforti. From this point, we have performed the following experiments:
1) The relation between the accumulation of volatile fatty acids in media and hydrolysis of milk fat by P. roqueforti.
2) The decomposition of individual volatile fatty acids by P. roqueforti.
3) The production of individual volatile fatty acids from higher fatty acids. by P. roqueforti.
4) The effect of sugar added to media on the 1) and 2). Results obtained are summarized as follows:
1) P. roqueforti could hydrolyse the milk fat in CZAPEK's solution and consume the fatty acids which had, been liberated from milk fat. Lower fatty acids were more markedly decomposed by P. roquefcrti than the highers and caprylic and capric acids were almost not decomposed.
2) When sugars did not present in media, volatile fatty acids were more strongly decomposed by P. roqueforti.
3) Of the soluble, volatile fatty acids, n-butylic wasp, less decomposed than the others.
4) Volatile fatty acids did not accumulate from higher fatty acids in media.
From the above results, we considered that the liberation of volatile fatty acids which constitute the triglycerides and their decomposition give effect on the accumulation of volatile fatty acids in media or Roquefort cheese.

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Flavor and body of cheese are attributed to hydrolysis of milkproteins during the period of ripening. The milkproteins in Roquefort cheese are hydrolysed by rennet, lactic acid bacteria and P. roqueforti. These facts give effects to the nitrogen distribution in cheese. From these points, we have performed the follwing experiments:
1) On the decomposition of skimmilk proteins by 6 strains of P. roqueforti.
2) On the decomposition of casein in synthetic media inoculated with P. roqueforti No. 1006.
3) On the comparison of decomposition of casein, albumin and globulin prepared from skimmilk by P. roqueforti No. 1006.
4) On the effects of lactic acid bacteria on the decomposition of skimmilkI proteins and growth of P. roqueforti.
5) On the effects of rennet on the decomposition of skimmilk proteins.
6) On the changes of nitrogen distribution in cheese, as determined by WASTNEY and BORSOOK's method.
Results obtained are summarized as follows:
1) Of the individual skimmilk protein, albumin was most easily decomposed, casein was next and globulin was less decomposed than the above two. But changes of casein seemed to give significant effects to these of milk proteins.
2) In the cheese curd inoculated with P. roqueforti, ratio of soluble nitrogen to total nitrogen increased and to soluble protein nitrogen decreased, Especially, increase of proteose nitrogen was more remarkably than the others.
3) Skimmilk protein was not decomposed by Str. lactis. But growth of P. roqueforti in skimmilk medium was accerelated in the case of symbiosis of this bacterium.
4) Milk protein which had been subjected to the action of rennet, was remarkably decomposed by P. roqueforti.

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Growth of P. roqueforti is intimately connected with the consumption of various milk components which attribute to body and flavor of Roquefort cheese. The growth is accerelated in the case of symbiosis of lactic acid bacteria. As this reason, we have considered that increase of acidity in cheese curd gives desirable effects on the growth of P. roqueforti. In order to obtain the obvious knowledges about this, we have performed the following experiments:
1) On the consumption of glucose, galactose and lactose in synthetic media as the carbon source of P. roqueforti.
2) On the effects of symbiosis, of Str. lactis on the consumption of lactose by P. roqueforti and its growth.
3) On the changes of acidity and amount of lactic acid in skimmilk media by P. roqueforti and Sir. lactis.
4) On the availability of lactic acid by P. roqueforti as carbon source.
From the results obtained from these experiments, we have considered as follows:
Lactose is almost not consumed by P. roqueforti, as compared with glucose or galactose. But in the case of symbiosis of lactic acid bacteria, lactose is remarkably, consumed. This is owing to the following effects:
1) Lactose is consumed by lactase secreted from lactic acid bacteria and results in glucose and galactose which are more easily consumed by P. roqueforti.
2) Lactose is also hydrolysed by lactic acid produced from lactose and gives same effects as 1) on the consumption of lactose by P. roqueforti.
Lactic acid is consumed, by P. roqueforti as in the case of volatile fatty acids. In the case of cheese, the pH value of cheese curd in the period of ripening depends upon the amounts of these acids and bases produced from milk proteins by P. roqueforti.

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1. Properties of amylase and maltase action of a purified preparation of the glucose-forming: amylase produced by Aspergillus oryzae, referred to here as Taka amylase B, were studied.
2. The enzyme is free from all detectable traces of alpha amylase and some attempts have resulted to ensure that its maltase action is due to the property of the enzyme itself and not to contamination of any other glucosidases (Table 1_??_Table 4, Photo 1_??_2).
3. By means of an experiment using C¹⁴-starch, the enzyme appears to split glucose from the ends of the glucosidic chains of its substrates in a manner similar to the hydrolysis of maltose, from its substrates by beta amylase (Photo. 3_??_Photo. 4).
4. The enzyme shows no transglucosidic activities upon maltose and no hydrolytic action on isomaltose (Photo. 5).
5. On the differences between Takaamylase B and some other saccharogenic-amylases, such as β-^{(1)(2)(3)(34)}, γ-⁽⁴⁾, gluc amylase⁽⁵⁾⁽⁶⁾ and amyloglucosidase⁽⁷⁾ were discussed.

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Analyses of by-products and impurities on the course of camphor synthesis from turpentine oil were perfomed by means of Raman spectra, fractional distillation and chemical analyses.
Isoinerization by-products from pinene were dipentene, terpinolene, α-terpinene and p-cymene. Lower boiling fraction of acetylated oil contained p-cymene mainly. Impurities of isobornyl ace-tate were p-cymene and γ-terpinene, and the lower boiling fraction of the mother liquor separa-ted from isoborneol consisted of same components.
It was considered that dipentene and terpinolene, contained as impurities of camphene fraction, were isomerized to α-, γ-terpinene, and converted to p-cymene on the acetylation process.

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The results were summarized as follows:
(1) The commercial cation exchange resin used in this study was showed to have a usable maximum capacity amounting to 0. 587g of calcium per 20g of the resin. The procedure of Ca→Na regeneration of the exchange resin adsorbing calcium was tested, and it was found that the indirect procedure in wich the regeneration was done in the way of Ca→H→Na with HCl and NaCl solution was more profitable than the direct one with NaCl solution alone.
(2) In respect of a salt solution mixed at the same rate as mineral salts in milk, experiments of the exchange resin treatments were performed. It was found that calcium was preferentially exchanged close to the theoretical value and there was hardly any effect of other cations.
(3) Experiments treating milk with the exchange resin were carried out concerning to the relations between volume of milk, velocity of the blow, acidity and pH of the milk, and the rate of calcium removed. It was shown that the higher the rate of calcium removed, the lower the temperature of heat coagulation of treated milk, whereas the opposite case was existed in a special example.

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With respect to the procedure of removing soluble calcium from milk as insoluble salts, experiments were performed with skimmilk, and it was seen that oxalate was able to be adapted for the purpose while sulfate was unsuitable. Then by means of potassium oxalate, decalcified milk was obtained from skimmilk, from which calcium was removed in various proportions and its coa-gulability by rennet was experimented precisely.
As the result it was found that (a) there was a parabolic relation within a certain limit between the rate of decalcification of milk and coagulation times by rennet, (b) removing 20 to 25% a of total calcium in milk, the milk should become practically not coagulable by rennet, and (c) adding soluble calcium salts to the decalcified milk, its coagulability was recovered and in these relations calcium acted quantitatively as for milk coagulation.

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The influences of added substances to the production of α-ketoghitaric acid from glucose were investigated by using Serratia marcescens No 18. in shaking culture. It was found that Co⁺⁺ and Cd⁺⁺ acted as stimulant to the α-ketoglutaric acid accumulation, the role of Co would be similar to Fe⁺⁺ or Fe⁺⁺⁺, which activate the enzyme system concerning to the α-ketoglutaric acid for-mation, and the optimum concentration lied at about 0.1_??_1 ppm.
Na⁺ and K⁺ stimulated the accumulation also, but it occurred at rather high concentration of 0.1M, the action of which was thought to be different from the above metallic ions. Na arsenite (1×10^-3M) resulted also the accumulation and the effect was multiplicable with the simultaneous addition of NaCl (0.1M).
Thiamin, pyridoxine, nicotinic acid, nicotinic amide stimulated the accumulation, while pantothenic acid repressed, nevertheless stimulated the pyruvic acid accumulation. The addition of citrate, malate and fumarate did'nt give any remarkable effect on the α-ketoglutaric acid accumulation.

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Among the oxidative metabolic products of glucos, we found α-ketoglutaric acid, and pyruvic acid besides 2-ketogluconic acid in shaking culture of Gluconoacelobacter cerinus. Both acids were separated and identified. As is well known, Pseudomonas or Serratia produce both acids and the oxidative pathway is thought to be glucose→gluconic acid→2-ketogluconic acid→pyruvic acid→α-ketoglutaric acid by KOEPSELL et al., while with regard to Acetobacter or Gtucono-bacier there is found no literature about the formation of these two acids. From the results of our experiments on the chemical change during fermentation, it would be considered that α-ketoglutaric acid might be produced via pyruvic acid and the fact that α-ketoglutaric acid being formed from gluconic acid and 2-ketogluconic acid not only from glucose shows the similar oxidative pathway as in the case of Pseudomonas acts its role in the oxidative, metabolism of Gluconobacter though it being not main route.

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