1. Antiblastin was shown to be thoroughly extracted from brogh, previously adjusted to pH 2.5 under cooling down to 2_??_5°, by means of various organic solvents. The organic layer was re-extracted by a minimal amount of aqueous alkali of pH 8.0. Similar procedures were repeated several times, until the concentration of antiblastin in the final methylene chloride soln. reached to about 400 times as much as that of the original broth. The methylene chlo ride concentrate was then cooled with acetone-CO₂ mixture below-40°. The antibiotic was obtained in colorless crystalline needles.
2. In regard of its absorption of ultra-violet and inflared light, as well as some properties of a saturated fatty acid obtained after catalytic hydrogenation, antiblastin showed a strong resemblence to mycomysin.
3. Antiblastin is highly unstable especially in high concentration solutions. Even in a crystalline state, the active substance could be easily converted into a brownish-resinous matter completely devoid of antibial activity, unless it should be preserved under cooling. below-40°.

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The authors found a new substance, argine-glucoside, in mulberry leaves. It was isolated from the fraction of an alcoholic basic lead acetate precipitation by the following treatment.
Dried mulberry leaves (1.45kg)
extract with 20l water
Residue Filtrate
add lead acetate
Filtrate ppt.
pH=8.0, NH₄OH₁
treat with basic lead acetate
Filtrate ppt.
condense in vaccuo.
treat with alcoholic basic lead acetate
ppt. Filtrate
H₂S
Pbs Filtrate
condense in vaccuo.
add alcohol
ppt. (1.8g)
developed by chromatopile
fraction: R_F 0.171_??_0.297
elute with (water)
White-powder (0.3g)
This substance is a white, hydroscopic powder giving a spot, its R_F value is 0.29 before hydrolysis, in paper-chromatography (developer; butanol: glacial acetic acid: water=4:1:2, the coloring agent is ninhydrin buthanol solution), and it gives spots pf glucose and arginine after hydrolysis. The authors supposed it to be arginine-glucoside, but it was very difficult to obtain a pure substance to analysis, so the authors tried to prove it by synthesis with glucose and arginine. This synthesized substance gives the same R_F value in paper-chromato-graphy as a natural substance before and after hydrolysis. And also, the percentage of nitrogen was in accordance with the theoretical percentage.
(N%: calcd. 16.7, found 16.85)
[α]^30.6_D=-0.4035°×100/0.5×10.793=-7.48 (water)
Then authors believe that the substance extracted from mulberry leaves is arginine-glucoside. The authors tried to obtain a crystalline acetylated substance, but could only get some unknown nitrogen-free substance. Perhaps, it might be decomposed by acetylation. The authors will report on this substance in latter papers.

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The aerobic decomposition of pectic substances by Erw. aroideae was examined. Experiments were performed by Warburg manometric technique, using intact cells of Erwinia aroideae. The results were as follows.
(1) Some strains of Erw. aroideae showed vigorous oxygen consumption, either immediately or after a lag-period when a purified pectin was added as the oxidation substrate.
(2) The oxygen uptake of Erw. aroideae No. 199, which always showed a lag period on the pectic oxidation, occurred immediately when the pectin was newly added again at the equilibrium phase of the first pectic oxidation. Such an immediate oxidation was entirely abolished when cells obtained at the phase mentioned above were washed with distilled water and soluble substances were removed away. However, the case was recovered by adding such a washing-liquid to the cells. Then, it was assumed that a certain soluble factor concerning pectic oxidation might be contained in the medium at the equilibrium phase of the first pectic oxidation.
(3) As for the pectic oxidation ability of Erw. aroideae, cells harvested from 0.2% pectin-bouillon culture are the most powerful and the optimum pH of the pectic oxidation is in the range of 7.0_??_8.0.

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A strain, of Erw. carotovora which showed a lag-period on pectic oxidation was confirmed to act in a similar manner to Erw. aroideae No. 199; though the oxygen consumption of this carotovora strain on the primarily added pectin required a lag-period before its vigorous performance; it was greatly accelerated without a lag-period at the second addition of pectin. Previously, it was assumed that a certain soluble factor contained in the oxidation medium might be responsible for the facile effect of the latter. Subsequently several properties of this soluble factor were examined by means of dialysis, heat treatment, and others. The results indicated that the effective substance might be contributed to a heat-labile, non-dialisable one, and indeed a pectic enzyme excreted from the cell during its incubation, since such a soluble factor caused the decomposition of pectin when added anaerobically to its solution, and the decomposed product thus obtained was well served to the oxidation by the organism. And it has been well mentioned, that the vigorous oxygen consumption after a lag-period or on the second addition of pectin, would be induced by the excreted enzyme during a lag-period or throughout the cell incubation.
The action of the pectic enzyme which had been excreted at 30°, for 5 hrs in the course of pectic oxidation by the organism, caused remarkable decrease in the viscosity of the added pectin and increase of a small amount of the reducing group, the galacturonide of the lower molecule.

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Since the reaction of urea-lactose system takes place in the amino-carbonyl reaction of heated milk as a main factor, it seems reasonable to make further investigations on the reaction of urea-lactose system as the model system of heated milk. The data reported herein indicate the formation of N-glycoside in urea-sugar system under a mild condition.
(1) The N-glycoside-like substances were formed in the solution and a mixture of urea and sugar in a semi-dry state, namely, glucose, galactose and lactose at 37° (Table 1).
(2) The N-glycoside-like substance formed in the browning urea-lactose system under a mild condition was isolated and subjected to purification (Figure 3). This substances was identified paper chromatographically with urea-lactoside (Table 2) and also chemically (Page 24).
(3) In this browning urea-lactose system, amino glycoside (or glycosamine) could not be detected paper chromatographically (Figure 2).
(4) In consideration of the results of this urea-lactose system reaction the possibility that the urea-lactoside is formed as the initial stage product in the amino-carbonyl reaction of urea-lactose system was discussed.
(5) It has been shown that the urea-glycosides synthesized by SCHOORL's method are not pure and have some components (Figure 1). From the presence of these components in urea-glycosides the possibility of the microbial synthesis of these components was discussed.

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The present investigation was undertakento isolate the “secondary formed N-glycosides” from evaporated milk and proceeding to determine the secondary formation of them for comparison with existing glycoside of milk proteins in raw milk.
(1) The increase in quantity of protein-bound-carbohydrate in skim-milk heated to 100°, confirmed the secondary formation of a protein-sugar complex in addition to the existing glycoside in milk (Table 1).
(2) After considerable formation of the secondary formed protein-sugar complex, the sugar was splitted and the color of heated milk was browned at a later time. However, in spite of progress of this browning reaction, the increase in quantity of protein-bound-carbohydrate was not remarkable. From these results it may be concluded that the formation reaction of protein-sugar complex is a rate-determining step reaction of the amino-carbonyl reaction occuring in heated milk (Figure 1).
(3) The sugar components of the glycoside obtained from the tryptic digestion products of casein and whey protein in raw milk were mannose, galactose and glucosamine in both of them (Figure 2, Tables 2 and 3).

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(1) The crude glycosides isolated from the tryptic digestion products of evaporated milk were composed of 5 components. From the results of paper chromatographic investigation it may be concluded that one of them is identical with the existing glycoside of raw milk, and two other glycosides are at least new glycosides formed in evaporated milk. It was assumed that one of the new glycosides was assumed as ketose from the result of resorcin test (Table 1, Figures 1 and 2). The other two spots were unindentified.
(2) The presence of new glycosides in evaporated milk confirmed that the new glycosides are derived from the protein-sugar complex (secondary formed protein-sugar complex) formed as a result of the amino-carbonyl reaction in evaporated milk, namely, the secondary formation of protein-sugar complex carried out in heated milk.
(3) As various paper chromatographic treatments gave evidence that the both glycosides are identical with one another. The possibility that the glycoside obtained from casein is desived from the one of whey proteins was discssed (Figure 2).

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By heating mannuronic acid lactone or 2, 5-diethoxy-tetrahydrofurfural diethylacetal as the precursor of α-ketoglutaraldehyde⁽⁵⁾ in either neutral or acidic aqueous solution at 150° in an autoclave, alginetin, reductic acid, succinic acid and α-ketoglutaric acid were obtained in crystalline.
As we proposed previously the formation mechanism, it is concluded from the results of this investigation that α-ketoglutar aldehyde might be the intermediate of them formed from uronides.
In addition to the above, by employing the method of paper partition chromatography it was recognized that pyruvic acid and fumaric acid were formed in the reaction mixture.

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