Changes in content of saccharides and activity of enzymes related to saccharide-degradation of tobacco leaves during curing were examined by using flue-cured tobacco (var. Hicks) and air-cured tobacco (var. Daruma and var. Shiroenshu).
Loss of dry matter during curing was the greatest in air-cured Daruma, compared with those of flue-cured Hicks and air-cured Shiroenshu, and contribution of saccharide to loss of dry matter was about 50% for Hicks, around 35% for Shiroenshu and approximately 70% for Daruma.
A great decrease in starch appeared during yellowing stage of both flue- and air-curing, being accompanied by an increase in soluble sugars, of which sucrose, glucose and fructose were main components. At color fixing stage of flue-curing sucrose increased gradually, and glucose remained unchanged, whereas fructose decreased. After yellowing stage of air-curing there were decreases in these three sugars. Sucrose showed a remarkable decrease at browning and drying stages of air-curing.
Activities of α- and β-amylase had a peak at color fixing stage of Hicks, while the activities showed a peak at yellowing stage of Daruma. Phosphorylase activity decreased with curing process. Maltase had a low activity throughout the curing of both varieties. Invertase activity increased temporarily at color fixing stage of Hicks, on the contrary the activity increased gradually through successive stage of Daruma.

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Degradation mechanism of starch granules of tobacco leaves (var. Hicks) during flue-curing was examined.
Starch granules of tobacco leaves during flue-curing presumed to be degraded by reverse apposition judging by the observation of scanning electron microscope and changes in granule size, X-ray diffraction pattern, photopastegram pattern, intrinsic viscosity and phosphorus content.
α-Amylase susceptibility of starch granules varied according to the stage of yellowing. In general, the granules isolated in the middle and the end of yellowing were more sensitive to a-amylase than those isolated before curing and in the beginning of yellowing.

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³²P-Ciliatine was injected intraperitoneally into growing Wistar rats. After the injection, ³²P-ciliatine was incorporated into almost all rat tissues. Incorporation of ³²P-ciliatine into the liver amounted to ca. 17.5% of the dose, while its incorporation into the other tissues was much lowered, e. g., kidney, 1.23%; small intestine, 0.20%; skeletal (hind leg) muscle, 0.07%; bone (hind leg bone), 0.06%. From the values of C-³²P/T-³²P (%) in all tissues, radioactivity was detected mostly as ciliatine, but a small portion was found in some changed form. This observation suggests that ciliatine can be decomposed in the rat tissues or by gastrointestinal bacteria.
Further studies on the incorporation of ³²P-ciliatine into the rat liver at each of nine intervals (0.5, 1, 2, 4, 8, 16, 32, 64, 128 hr) after the intraperitoneal injection indicated that ciliatine incorporation reached maximum after 4 hr, then decreased slowly, and that ciliatine is firstly incorporated into the acid soluble fraction of rat liver and then into the other fractions, especially into the phospholipid fraction.
Male rats weighing about 50g were fed three kinds of diet: a low-phosphorus, a low-phosphorus+ciliatine and a control diet. Ciliatine administered orally was considerably accumulated in the liver and many other tissues. In the liver which largely accumulated, the phospholipid fraction showed much higher than any other fractions. Ciliatine, even if administered orally in large quantity, has no apparently toxic effect on growing rats, but partly any substitutional effect for common phosphorus compounds on their growth.

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For studying oil tanning process, a method in which tanning effect of oil tanned hide was evaluated by solubilized nitrogen quantity as a indicator, was examined. Raw hide powder was completely solubilized when it was left standing in a acid solution containing 0.2 N of sulfuric acid and 0.1M of sodium acetate at 45°C for 48 hours, while oil tanned hide powder was solubilized only to a extent reduced with increased degree of tanning. Using this measure, effects of some factors involved in oil tanning process were examined precisely. The results indicated a significant efficiency for studying reaction mechanism in oil tanning. In addition, they indicated that it was very important to make clear the role of moisture in oil tanning reaction.

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Autoxidation of cod oil was investigated under the condition of oil tannage. Cod oil mixed with glass beads as a carrier was left standing at 40°C in a dry oven (dry oxidation) or in a damp oven (moist oxidation). Characteristics such as acid value, peroxide value, carbonyl value and UV absorption curve were then measured. These properties indicated large changes after 24 to 48 hours' oxidation. However no significant difference was seen between dry and moist oxidations. When the moist or dry oxidized oil was taken into contact with hide powder under a nitrogen atmosphere, it indicated the tanning effect only when hide had a certain amount of moisture. This means that humidity of the air in oil tanning does not influence the oxidation rate of cod oil during tanning but very much influences the reaction between oxidized oil and hide.

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Autoxidized cod oil or cod oil acid performed a striking effect of oil tanning when it was incubated with hide powder having suitable amount of moisture in a organic solvent medium under the nitrogen atmosphere. The effect did not depend on the period of oxidation for oil but was in a direct relation to peroxide content of the oxidized oil in contact with hide powder. The peroxide content decreased with the time of reaction with hide powder, while the tanning increased. These facts indicate a possibility that oil tanning involve a direct reaction between peroxide and hide. From analyzing amino acid composition of oil tanned hide, basic amino acid residues may have a role in oil tanning reaction.

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In the previous paper, ¹⁾ it was reported that two kinds of olefinic acids were obtained from microbiological conversion of linalool by strain A (Pseudomonas sp.), and that their chemical structures were suggested to be (E)-2, 6-dimethyl-6-hydroxy-2, 7-octadienoic acid (3) and (E)-4-methyl-3-hexenoic acid (7 e), respectively.
In this paper, the structural elucidation of these products can be fully substantiated by chemical evidences and spectroscopic data. On the other hand, five kinds of related analogues were synthesized and their Q_O2 were determined by manometric procedure. A hypothetical pathway for linalool metaborism by strain A is also discussed.

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As a part of the series on the microbial conversion of terpenes, the conversion of (-)-carvone by a newly isolated microorganism, Pseudomonas ovalis, strain 6-1, has been extensively investigated.
(-)-Carvone is easily reduced to give (+)-dihydrocarvone, (+)-isodihydrocarvone, (+)-neodihydrocarveol, (-)-dihydrocarveol, (+)-isodihydrocarvenl, and (+)-neoisodihy-drocarveol by the action of this bacteria; (+)-dihydrocarvone and (-)-dihydrocarveol are the major products.
The metabolic pathways are also discussed.

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The distribution of fatty acids contained in lipids of rice grains was investigated. The crude fat content was decreased with an increase of the polishing rate, while the content of “fat by hydrolysis, ” the main component of these lipids was nearly constant, 0.6%. Triglycerides were found to be the main component of crude fat, and the ratio of the amounts of monoglycerides and free fatty acids to those of triglycerides was increased in the inner parts of rice grains. Palmitic, oleic and linoleic acids were main fatty acids composed of crude fat, and the ratio of the amounts of saturated fatty acids to the total amounts of fatty acids showed a tendency to increase with an increase of the polishing rate, and the tendency was remarkable in triglyceride fraction. In “fat by hydrolysis, ” palmitic acid was predominant and little change was observed on the composition of fatty acids with the polishing rate.

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Hygroscopic data of the spray dried soy sauce are applied to use in storage, packaging, processing and drying. Hygroscopic equilibria of spray dried soy sauce increased with the prolongation of the fermenting period, and that of spray dried soy sauce from thin color soy sauce was lower than that of deep color soy sauce.
Hygroscopic equilibria of the dried soy sauce by spray drying pasteurized soy sauce to which C₁₂_??_C₁₈ saturated fatty acids were suspended previously decreased more than that of spray dried soy sauce without addition of saturated fatty acids.
Hygroscopic equilibria decreased with the increase of the carbon numbers in saturated fatty acids. The heat of sorption showed higher value with the increase of the carbon numbers at low relative humidity.
States of hygroscopic condition in spray dried soy sauce by 100 MHz high-resolution nuclear magnetic resonance were discussed.

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Melanoidin produced during storage (37°C, 50 days) of soy sauce was purified and studied. The experimental results were as follows;
(1) The soy sauce melanoidin was purified by dialysis (against running water), DEAE-cellulose chromatography and Sephadex G-100 gel filtration. The purified melanoidin gave a single peak on Sephadex G-100 gel filtration and a single band on disc electrophoresis. No amino acids and reducing sugars were contaminated in the melanoidin.
(2) The color of melanoidin was not increased by heating and oxidation. Besides, it had no effect upon the browning of soy sauce on heating and oxidation.
(3) The melanoidin had considerable ability of reducing ferricyanide and uptaking oxygen.
(4) By hydrolysis, the melanoidin liberated sugars (Glc, Xyl, Gal, Ara) and all kinds of amino acids contained in soy sauce.

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Translocation in Satsuma mandarin (Citrus unshiu Marc.) were investigated by supplying ¹⁴CO₂ to a leaf on the peduncle on July 25 th, 1972. The leaf, the stem and the fruit were separately divided from the plant 5 hours after absorption, and the extracts by 80% ethanol from these tissues were separated into neutral, cationic and anionic fraction. The radioactivity of neutral fraction in the stem showed 74 times and 105 times as much as that of cationic and anionic fraction, respectively, and the neutral fraction consisted of both glucose and fructose in the same ratio, but no sucrose was found in this fraction. On the other hand, the radioactivity in the flesh was found in sucrose and much less in glucose and fructose. It was observed that translocation in Satsuma mandarin occurs in the form of glucose and fructose, and then they seem to be rapidly converted into sucrose in the fruit.

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Basic aroma components of roasted sesame seeds are analyzed and identified by GC-MS.
Roasted seeds are extracted directly by 2 N HCl. After separating the solid by centrifuge, the pH of supernatant was raised to about 7 by 4 N NaOH, and basic compounds extracted with diethyl ether.
2-Methylpyrazine, 2, 4 (or 5)-dimethylthiazole, 2, 5-dimethylpyrazine, 2, 3-dimethylpyrazine, 2-ethyl-6-methylpyrazine, 2, 3, 5-trimethylpyrazine, 2, 5-dimethyl-3-ethylpyrazine, 2, 6-dimethyl-3-ethylpyrazine, 2-butyl-3-methylpyrazine, 2, 3-diethyl-5-methylpyrazine, 2, 6-diethyl-3-methylpyrazine and 2-methyl-6, 7-dihydro-5 H-cyclopentapyrazine were identified by matching MS and gas chromatographic data with those of the authentic samples or published standard data.
2, 5-Dimethylpyrazine, 2, 3, 5-trimethylpyrazine and 2, 5-dimethyl-3-ethylpyrazine were seemed to be the major components in basic fraction from their quantities and threshold values.

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