Free volatile fatty acid in the pulp of banana fruits at various ripening stages was distilled and analyzed with gas chromatography. Column stability was increased by mixing 0.5% behenic acid in 20% tween-20-coated Diasolid S. Volatilizable fatty acid by hydrolysis of residue of distillation was also observed (bound type). Free and bound type acids contained in banana pulp were acetic acid, propionic acid, iso-butyric acid, butyric acid, and iso-valeric acid. Acetic acid was dominant component, and its bound type was contained several fold higher than that of free type at any stage of maturity. Though propionic acid was not detectable as free type, bound type of the acid was second major component and increased during ripening of banana fruits. Free types of iso-butyric acid, butyric acid, iso-valeric acid were negligible in green banana, but they increased rapidly and the time of increase coincided with flavor development of banana fruits.

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The relationship between the particle size of konjac powder and the viscous property of its solution was discussed. Then, the factor affecting the distribution of particle size was examined.
As for the viscosity in glucomannan equivalent, no difference was observed among the fractions of large particle (40-150mesh). The viscosity of fine particle (150-200mesh) was significantly inferior to that of large one. This tendency was recognized in every lot of powders regardless of the origin of raw material and preparing method of powder.
The distribution of particle size was almost independent of usual process of preparatioh, e.g., slicing of fresh material, drying of sliced chip and milling of Arako (dried chip), though it was remarkably varied with the origin of fresh material.
These facts indicate that the distribution of particle size and the viscous property of each particle are affected exclusively by the growing condition of mannan granule in living plant. Therefore, by improvement of preparing method of powder, it is impossible to decrease the fine part of powder, or to increase the viscosity of fine particle.

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Bakagai (Mactra sulcataria REEVE), which is the raw material for Himegai, was kept in cold storage (5°C) or stocked in the state of freezing (-20°C), and then the products made of raw materials, which were differently stored as above mentioned, were investigated with respect to those food qualities.
The Himegai which was made of the raw material kept in cold storage was of almost the same quality as that made of the fresh raw material, its taste and form being good, but in the case of the Himegai made of the frozen raw material the quality was markedly inferior.
The insoluble protein content in the Himegai made of the frozen raw material was higher than that in the Himegai made of the fresh raw material.
When the shellfish was kept in cold storage or stocked in the state of freezing, the activity of protease contained in its muscle became lower, but continued to be considerable. Therefore the taste was good even in the case of the Himegai made of the stored raw materials.
When the shellfish was frozen in the natural state with the shell on, the tissue broke and then the cell fluid flowed out and the extrapallial fluid permeated the tissue. As a result, potassium decreassed and sodium and chlorine increased in the tissue, so that the taste was very salty in the case of the Himegai made of this raw material.

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Cold insoluble fraction was found to occur in high concentration in 10% sodium chloride soluble protein of the defatted peanut cotyledon. This fraction was further fractionated and analysed by gel filtration chromatography on a Sephadex G-200 column, disc electrophoresis and agarose electrophoresis.
Purified protein was found to be more concentrated in cold insoluble fraction with considerable homogeneity, and contained only two subunit in electrophoretic analysis.

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For the purpose of finding the seasonal variation of the content of green pigments in oysters at each oyster bed as below described, and also the relation between the content of green pigments and that of magnesium, zinc, iron, and copper, the oysters cultivated at Akitsu, Saka and Jigozen, along the coast of Hiroshima, were investigated from January 11 to June 10.
Green pigments were estimated by measuring optical density at 660mμ for the solution which was extracted from oysters with hydrochloric acid-acetone (10:90) mixture. Iron was determined by 0-phenanthroline method, and magnesium, zinc and copper were determined by atomic absorption spectrophotometry.
The content of green pigments in oysters considerably changes with bed or season. Although the content of these metals considerably changes with oyster bed, any remarkable seasonal change and also any definite interrelation between the content of metals and that of green pigments were not found.

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The effects of nitrite on the formation and the stability of denatured globin nitric oxide hemochrome in meats were studied. The content of nitroso pigment in the meats was determined by Gantner's method.
Optimul level of sodium nitrite for the development and the fading of nitroso pigment was found to be 0.03-0.06% (0.02-0.04% as nitrite ion). Residual amount of nitrite at this optimal additional levels in meats seems to exceed generally legal permitted amount (0.007% as nitrite ion) in Japan, although the decomposition of nitrite in cured meats was affected by curing period, cooking temperature, cooking time, pH of meats, period of storage of cooked meats, raw meats etc. Accordingly, recommended levels of nitrite in meats were 0.01% when cooked immediately after addition, 0.015-0.018% when cooked after curing for 3 days and 0.025% when cooked after curing for 7 days.

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Agar were prepared from the material seaweed for agar industry, i.e. Gelidium amansii, Gelidium japonicum, Ceramium boydenii and Gracilaria verrucosa, to separate agarose and agaropectin by the methods of acetylation, sodium iodide and dimethylsulfoxide.
It was found that the ratio of agarose and agaropectin varied with the kind of seaweed employed as raw material, the method of preparation of agar and the method of separation of them. The content of D-galactose and 3, 6-anhydro-L-galactose in agarose obtained was found to be 49-50% and 44-54% respectively. The infrared spectrum of agar, agarose and agaropectin was considered to be approximately identical.

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