Methods of quantitative determination of neutral lipids in tomato fruits were studied and changes of lipids during fruits developing and storage were also investigated.
Pigments in lipid fraction were suffciently removed with activated charcoal column and each neutral lipid (triglyceride, sterols etc) on thin layer chromatogram was separated satisfactorily with the method of three times development in the same direction. Each lipid on thin layer chromatogram was extracted and determined photometrically by K₂Cr₂O₇-H₂SO₄ reagent.
Triglycerides, diglycerides, sterols, sterolesters, free fatty acids, and hydrocarbons were found. They were contained considerably in green tomato fruits on the tree and decreased at the stage of color development of tomato fruits which had been hervested at the stage of "breaker". Slight increase of neutral lipids was shown at full ripe stage. Fatty acid composition of triglyceride showed lower percentage of linoleic acid (C_18:2) and oleic acid (C_18:1) at the stage of color development. Neutral lipid contents of tomato fruits grown in gravel culture in autumn were about one-half to one-tenth as compared with fruits in the open in spring.

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Protective effects of various organic acids and other organic compounds against the radiation decomposition of AsA. (ascorbic acid) in aqueous solution were examined. Maleic acid, fumaric acid and oxalic acid showed highly protective effect as same as nitrogen gas replacement.
Decomposition value of AsA. in aqueous solution per 1Mrad under the atmosphere was increased proportionally with the concentration of AsA., on the other hand the decomposition value per 1Mrad under the nitrogen gas replacement was almost constant regardless of the concentration of AsA.
Oxalic accid, keto-threonic acid, reductone A, reductic acid, glycolic acid and glyceric acid were detected by paper chromatograph of decomposed AsA. which had been irradiated under the nitrogen gas replacement.
Radurization treatment of citrus juice with cathode ray the radiation decomposition of AsA. was protected by the frozen state or under the nitrogen gas replacement. No radiation decomposition of AsA. in citrus fruit was detected immediately after the radurization with γ-ray and the shallow radurization with cathode ray.

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The composition of the dregs found in commercial white soy sauce was investigated to obtain the following result.
The dregs separated by filtration and washed with distilled water consisted of about 86% of amino acids and 12% of sugars.
These acnino acids were composed of 96% tyrosine and 4% of phenylalanine.
After hydrolysis of the dregs, mannose and fructose were detected on a thin layer chromatography.
Since the sngars could be separated from the amino acids on paper electrophresis, it is probable that these amino acids and sugars do not exist in combined form.

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In the previous paper, the main components of the dregs in white soy sauce were reported as tyrosine and phenylalanine.
In this paper changes of the amount of tyrosine and phenylalanine were investigated during the process of white soy sauce making.
(1) On the process of koji making, formol nitrogen increased only in the early stage within 24 hrs, whereas the amount of tyrosine and phenylalanine increased linearly throughout the whole process.
(2) Within 2 weeks of fermentation tyrosine content increased rapidly and then continued to increase gradually, wheareas phenylalanine content reached to the maximum after 3 weeks. Final contents of tyrosine and phenylalanine were 86mg/100ml and 110mg/ml respectively.
(3) The solubility of tyrosine in sugar solutions was about 40mg/100ml regardless the concentration of sugars up to 20%. In sodium chlolide solution, however it was reduced to about 20mg/100ml in 20% solution.
From these results, it was recognized that the contents of tyrosine in white soy sauce were over the solubility resulting in unstable condition to crystal out during storage.

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The effects of heating conditions (hiire) on the qualities of greentea were investigated employing a laboratory hot air oven of which air was capable to circulate. As the results of sensory test, it was found that the heated tea produced the most favorable aroma when it was heated at 90-100°C for 30 minutes or at 110°C for 20 minutes. The desirable moisture contents for storage i.e. 3-4% was obtained by heating at the best conditions above mentioned. In this case the loss of ascorbic acid and conversion of chlorophyll to pheophythin in tea was not remarkable. From the results of gas chromatographic analysis, it seemed that the heated favorable aroma appeared in the range from 80 to 110°C of heating temperature.

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Effects of heating on high moisture rice having 23-29% moisture were studied in a laboratory scale, because artificial drying is being applied to just-harvested highly moist paddy without predrying on farms. Changes in reducing sugar content and enzymatic activity etc. during heating were determined. These characteristics were proved to be good indicators in the study presented in the previous paper. Changes in protein solubility during heating was also determined by Maes' extraction method. Changes in properties of high moisture rice during heating showed the similar tendency, though changes were in larger scales, to those of rice having moisture below 21%. Judging from the results, characteristics of high moisture rice largely changed even by heating at 50°C for 2hr. and rice quality appreciably deteriorated. Determination of protein solubility by Maes' method indicated that water-soluble and salt-soluble protein, which approximate albumin and globulin, decreased during heating. Decrease in protein solubility is considered that a part of protein was denature during heating.

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The respiratory control ratio (RC ratio) of mitochondrial fraction isolated from the 250 Kradfruits immediately after irradiation was lower than that from the unirradiated ones, but the RC ratio in 250 Krad sample became higher during ripening in contrast to the decrease of RC ratio in unirradiated ones. The mitochondrial fraction isolated from ethylene treated (500 ppm for 18 hours) fruits, both the unirradiated and 500 Krad-fruits temporarily showed the rapid oxidation of succinate with addition of ADP and the RC ratio was 1.0.

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