The composition of phospholipids of soybean and its product such as Miso, Soysauce, Natto, and Koritofu were investigated by thin layer chromatography. Soybean contained at least six kinds of phospholipid including phosphatidylcholine and phosphatidylethanolamine. In Miso, only one spot was detected, which was considered as sterol glycoside or sterol glycoside fatty acid ester.
In order to make clear the difference of phospholipids of soybean and Miso, soybean phospholipids were treated with water extract of Koji and Aspergillus oryzae. All the phospholipids except spot 6 were decomposed by the action of the enzymes, accompanying formation of free fatty acids and water soluble phosphate. The residual spot was also detected in rice which was raw material of Koji. The results suggest that the phospholipid spot of Miso is the one contained in soybean and rice, which is not digested by the enzyme of Aspergillus oryzae.

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Sour taste is mainly associated with the hydrogen ion concentration, and to a lesser extent, with the degree of dissociation. From the results of P.S.E. determined by taste tests on nine organic acids, the sourness was more intensive in fumaric>tartaric>malic>acetic>succinic>citric>lactic>ascorbic and>gluconic acids.

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The effects of the temperature and the velocity of freezing on the survival of the bacteria, which were isolated from the commercial frozen foods, suspended in vegetable juices were investigated. These cell suspensions were frozen rapidly or slowly at -10, -25 and -40°C in methylcellosolvedryice. The results are the lower the degree of freezing, the less the posibilty of survival, generally.
Especially, Pseudomonas sp. and Achromobacter sp. had the tendency for less survival rate in the cell suspension of tomato and spinach. Flavobacterium sp. showed, in spite of the degree of freezing, the same survival rate in all vegetable juices. The effect of the freezing velocity on these organisms was that Pseudmonas sp. showed the higher survival rate in rapid freezing and Flavobacterium sp. showed the higher survival rate in slow freezing while Achromobacter sp. showed the higher or less survival rate in all juices.
When the cells were stored at -25°C in freezing vegetable juices, both carrot and cabbage juice protected the Pseudomonas sp. and Achromobacer sp. from death. After 8 weeks there were no difference among the 5 media in the survival of the cells of Flavobacterium sp. stored at -25°C.

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Water-extractable soybean proteins were fractionated into four fractions by gel filtration with Sephadex G-200 column. The properties of these four fractions were investigated by trypsin digestion, and by paper electrophoresis. Comparative studies were also made on the polarographic protein waves of the fractions. Marked difference was observed in polarographic behaviors between the fraction which contained all the trypsin inhibitive activity in the water-extractable soybean proteins and the other three fractions which had no activity.

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Organic acids in the edible portion of Japanese chestnut were separated to nine fractions on siljcagel chromatography, of which five were crystallized as p-bromophenacyl esters, and identified as acetic, formic, succinic, malic, and citric acid, respectively. Another two fractions were concluded to be lactic and α-ketoglutaric acids from Rf values on paper chromatography. On five varieties harvested in 1966 and 1967, malic and citric acids were main components, and acetic, succinic, α-ketoglutaric, and formic acids in these order as minor ones. The content of these acids, especially of acetic acid, in 1967 samples was extremely lower than that in 1966.

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Eighteen amino acids were determined by microbioassay technique on some preparations of dried activated sludges obtained from the treatment for the purification of the waste food and some other industries and those from domestic sewage to evaluate them as nutrient source. By laboratory treatment of activated sludge, over 90% of the suspended solids, and of COD and BOD was removed from each raw slop of plants of soybean-oil, fermentation, milk, yeast, chlorophyl, and raw silk refinement. Greater deviations of the contents of each amino acids, crude protein, and ash were observed among the samples taken from the actual treated plants than those obtained in laboratories, however, the content of sulfur-containing amino acids was generally lower than that of the reference protein, and some of the samples also revealed inferiority in lysine and tryptophan levels. The surplus of the sludge possible to be produced in Japan was calculated based on the production and consumption of various industries, and on the total amount of BOD regarding to the kinds of sludges to which the waste treatment by activated sludge have already been applied or those to which the method is assumed to be applicable.

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Antioxidative activity of 3-deoxy-xylosone and its browning reaction product was investigated. 3-deoxy-xylosone and browning reaction product which was formed by heating 3-deoxy-xylosone for 2hr. at 65°C, did not exhibit any antioxidative activity on lard. However aminocarbonyl reaction products formed between 3-deoxy-xylosone and amines, showed inhibitory effect against the autoxidation of lard in same manner with those from N-D-xylosyl-n-butylamine as reported previously. From these results, it is supposed that the presence of nitrogen in the browning reaction has strong effect on antioxidative activity of the browned products.

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