Free sugar contents of the seed of various ripening stages were determined by the use of the application of the cutting method of paper chromatograms and micro-Bertrand method. The method of fractional quantitative analysis of these sugars in the seeds of green pea, broad bean, soybean and indian corn was experimented and their quantitative changes were studied. During the ripening period of these seeds glucose and sucrose still continued to exist, while raffinose and stachyose appeared in the later stage of the process. It has been shown that the sucrose content in the seeds of green pea, broad bean and soybean at the early stage of seed-bearing was in the greater part of all the free sugar contents and at the last stage of ripeness of seeds it has been shown that the sucrose and stachyose contents in these legumes seeds were in the greater part of all the free sugars. The content of raffinose and stachyose in these seeds of legumes and indian corn increased in the later part of the ripening period. The glucose content of seeds of indian corn gave maximum values at the unripe stage of seeds and gave minimun values at the last stage of ripeness of seeds.

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To obtain a convenient method for the determination of digestibility of proteins in the grass, besides animal trials, several artificial digestion methods were tested. Results obtained were as follows.
(1) The artificial digestibility of whole protein in the dried leaf of Japanese radish showed the highest value when the material was digested by trypsin or by pancreatin after it had been immersed in pH 9.2 borate buffer solution.
The value by pepsin was considerably lower than those by others. And the method by A. Pollard was not adequate for our purpose.
(2) To obtain the true artificial digestibility of proteins in the grass, the methods described below was suggested ; that is, the digestibility of pH 9.2 borate buffer-soluble protein could be determined by trypsin digestion on the fraction extracted with this solvent and the digestibility of hot 0.3% alkaline-60% alcohol-soluble protein could be done by trypsin digestion either on the fraction which was extracted with this solvent and followed by alcohol removal, or on the residue extracted successively with the solvents.

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Investigation was made on the metabolite in the fermented broth of Streptomyces atratus when rufomycin production was inhibited by DL-isoleucine. Paper chromatography of the fermented broth revealed a ninhydrin-positive substance (Rf 0.84), which was designated as Y-substance provisionally.
The effect on Y-substance formation was investigated from the interrelation between rufomycin production and the amino acids added to the medium. As a result it was found that the formation of Y-substance was decreased on the stimulation of rufomycin production by adding L-leucine in the medium, but it was increased on the inhibition of the antibiotic production by adding DL-isoleucine in the medium. And Y-substance was found to be produced in inverse proportion to the produced amount of rufomycin on the competitive antagonistic condition between DL-isoleucine and L-leucine for rufomycin production.
Therefore it was estimated that Y-substance was related to some extent to the production of rufomycin.

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Investigation was made on the isolation and the properties of a ninhydrin-positive substance, Y-substance, produced in the fermented broth when rufomycin production was inhibited by DL-isoleucine.
Y-substance was extracted with n-butanol from the filtered broth and isolated by the column chromatography using Dowex 50. This substance is white needle crystals and melted at 181°C with decomposition. It has a formula; C₁₆H₂₀O₂N₂, and was identified as 1-(2-methyl-3-buten-2-yl) tryptophan, a component of rufomycin B₁, from the analytical data, ultraviolet, infrared and mass spectra.

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Four kl of grape juice was fermented and aroma components formed were collected in two traps, containing 81 of 82% ethanol at 0_??_-10°C, by passing CO₂ gas. The aroma solution was proved to contain alcohols 51.3_??_78.8%, fusel oil 0.08_??_0.19%, esters 0.051_??_0.146% and aldehydes 0.002_??_0.004%.
Gas-chromatographic investigations using DNP, TEA, PEGS and HVG as the liquid phases proved that the aroma consisted of the following constituents (ppm), n-propanol 484.3, isobutanol 1257.2, n-butanol +, pentanol 6258, n-hexyl alcohol 62.1, β-phenethyl alcohol +, ethyl acetate 609, ethyl butyrate 38.6, ethyl caproate 1579.9, ethyl caprylate 1131.1, ethyl caprate 140.9, ethyl laurate +, ethyl lactate +, isobutyl acetate 23.6, isobutyl caproate +, isobutyl caprylate +, amyl acetate 842.9, isoamyl caproate_??_, isoamyl caprylate +, n-hexyl acetate 615.7 and phenethyl acetate + (See Table IV).
The existence of n-hexyl alcohol and its acetate was characteristic, but the latter was mostly volatalized during fermentation. The ethyl esters of fatty acids having odd number of carbon atoms, for example C₅, C₇ or C₉ diethyl malonate, and octyl alcohol could not be detected, though their existence was hitherto often reported.
Commercial samples of wine and brandy contained more higher alcohols and less esters than the aroma accumulated from fermented grape juice. When the aroma solution collected in this way was added in 1/500 to 1/1000 part to commercial wine or brandy, their flavor could be remarkably improved.

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The aroma components of the fermented molasses mash were collected two vessels-one vacant (drain) and the other containing 21 of 90% ethanol-at 0°_??_-10°C by passing CO₂ gas, which were produced during the fermentation for 96_??_115 hr. The aroma solution was shown to contain alcohols 70 (65)%, fusel oil as amyl alcohol 0.417 (0.456)%, and esters 0.140 (0.209)%, the values in brackets being for those in the drain. It showed strong desirable rum-like odor.
The components were eluted from the solution with a mixture of ether and n-pentane and then examined by gas chromatography using DNP, DEGS, PEGS and TEA as the liquid phases. The accumulated aroma consisted of the following components (ppm). Acetaldehyde 28 (28), n-propanol 914 (618), isobutanol 932.2 (1032.8), n-butanol + (+), act. amyl alcohol 874.21 (1019.31), isoamyl alcohol 2363.74 (2759.6), n-hexyl alcohol 1.4 (4.1), n-octyl alcohol trace (trace), β-phenethyl alcohol 1.84 (1.32), ethyl acetate 351 (528), n-propyl acetate trace (17.16), isobutyl acetate 19.00 (27.28), amyl acetate 138.00 (427.84), phenethyl acetate trace (trace), isobutyl caproate 3.72 (7.16), isobutyl capry-late 1.06 (1.60), amyl caproate 6.93 (3.08), amyl caprylate + (+), ethyl butyrate 3.93 (10.31), ethyl caproate 1.86 (20.51), ethyl caprylate 9.63 (56.40), ethyl caprate trace (9.23), ethyl laurate trace (trace), ethyl lactate trace (trace) and unknown trace (2.16). Thus the drain (the values in brackets) contained more aroma substances than ethanol solution.

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Retention ratios of 28 aliphatic ketones from C₃ to C₂₅ have been determined by gasliquid chromatography on a 3-m column of diethylene glycol succinate polyester at 105°C and 210°C. For practical use the values of long-chain ketones can also be represented by those of the fatty acids of the equivalent chain length (ECL). Position of carbonyl group on a molecule of isomeric ketone and branched-chain structure affect its retention ratio. The method is useful in quantitative analysis of long-chain aliphatic ketones which frequently cause undesirable flavor of fats. Four methyl ketones in coconut oil were detected and determined by this quantitative gas-liquid chromatography.

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Seventy mg of rutin and 4mg of quercetin were isolated from 1kg of dried mulberry leaves. On the feeding test with silkworm larvae, Bombyx mori, quercetin had a little influence upon feeding behavior but rutin none.

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The barley was roasted continuously with the rise of temperature from 25°C to 225°C, and the samples of roast barley were taken at certain temperature intervals.
The samples of roast barley at each temperature were studied by thermal analysis, chemical analyses of ether extract, reducing substance, total sugars, total nitrogen, watersoluble nitrogen, amino-nitrogen, ammoniacal nitrogen, total acid, volatile acid, pH, phenolic compounds, furfural content, carbonyl content, and measurements of ultraviolet spectra of the ether extracts. Thermogravimetric analysis showed that the weight of barley decreases with a rise in temperature. Remarkable changes of the compositions were observed at 150_??_160°C.
The roast flavor seemed to appear at 150_??_160°C from the results of the thermal analysis and other analyses. The pH of the roast barley was acidic, and the acidic and neutral flavor fractions appeared to be important as its roast flavor.

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Polysaccharide formed from glucose-containing medium by Bacillus polymyxa No. 271 was composed of D-glucose, D-mannose, D-galactose and D-glucuronic acid in a molar ratio of 3:3:1:2. This polymer showed [α]²¹_D=+125° (c=0.5 in water), appeared to have both α- and β-glycosidic linkages in the molecule from the results of infrared analysis, and its molecular weight, determined by the viscosity-measuring method, was found to be approximately 1, 300, 000. One per cent aqueous solutions of salt-form polysaccharides prepared from the demineralized polysacchardie solution with ion-exchange resins as the K-, Na- and Ca-polysaccharide had a viscosity of 1560 cp, 2120 cp and 6200 cp at a temperature of 25°C, respectively.

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When ²⁰³Hg-labeled phenylmercuric acetate (PMA) was added to the nutrients solution at the concentration of 5.85ppm as Hg, the rice plant started to wither in 3 days, and, at the concentration of 0.55ppm, it started to wither in 6 days. These plants were cut off on the 6th day. When the PMA was added to the pot soil to the extent of 13.7ppm as Hg, growing without inhibition, the rice plant was harvested after ripening.
²⁰³Hg in plants was surveyed by a scintillation counter and the radioautograms of plants revealed the distribution of the mercury. While the water-cultured plants contained a plenty of mercury, the soil-cultured plant absorbed only 1% of the PMA dose, containing 31.4ppm Hg per dry matter in the root, 38_??_3.51ppm in the foliage and 0.61ppm in the grains. In the case of the PMA 1.3ppm as Hg to the soil, the rice plant contained 0.20ppm Hg in the grains.

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The yeasts newly isolated from natural sources were examined for their ability of producing citric acid from glucose in shaking cultures. Out of about 1000 strains which were capable of producing acidic substances, approximately 100 strains were selected as the citric acid producer. These citrate producers were found to be classified in 4 species, Debaryomyces kloeckeri, Torulopsis famata, Candida guilliermondii var. membranaefaciens and Candida parapsilosis var. intermedia. The examinations on various known yeasts showed that many species belonging widely to the genera Saccharomyces, Pichia, Debaryomyces, Hansenula, Candida, Torulopsis, Trichosporon, etc. had a definite ability of producing citric acid from glucose in shaking cultures. On the other hand, the alcohol-fermentative strains tested were all found to be able to produce D-arabitol in glucose
media under aerobic conditions.

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