As yeast-doughnuts have been more popular recently, a research on the compounding quantity of ingredients for manufacturing yeastdoughnuts was carried out. An orthogonal array table was used in the exprimental plan of the research. Using wheat flour consisting of 7 parts of hard flour and 3 parts of soft flour, the L₁₆ experiments were conducted regarding the following five factors by taking each at two levels, yeast, sugar, egg, skim and edible fat.
The taste, the specific volume and the softness were measured and analyses of variance and estimation were made based on the measured values. From the results of the experiments, it was found that good products are obtained as a whole by using 6.5% of yeast, 20% of sugar, 4% of egg, 2% of skim milk and 18% of edible fat.

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The molecular species of 3-sn-phosphatidylethanolamine from soybean were determined after convertion into diglyceride acetates by means of hydrolysis with phospholipase C and acetylation with acetic anhydride and pyridine. Employing columnchromatography on silica impregnated with silver nitrate, the resultant diglyceride acetates were separated into 15 (EDGA-1-9) differing with respect to their degree of unsaturation. Furthermore, the diglyceride acetates were separated by gas liquid chromatography on 3%-JXR on the basis of total carbon number of the fatty acids.
As the results, the amount of the 3-sn-phosphatidylethanolamine composed of total carbon number 28 (14+14, 12+16), 36 (18+18, 16+20) and 38 (18+20) was abundant, and it was assumed that the original 3-sn-phosphatidylethanolamine contained linoleic acid (49.8%), palmitic acid (28.2%) and stearic acid (1.5%) in large quantities. Notwithstading the original 3-sn-phosphatidylethanolamine contained arachidonic, eicosatrienoic and eicosadienoic acid in comparatively large quantities, the amount of the 3-sn-phosphatidylethanolamine composed of total carbon number 40 was scarcely, and it was assumed that the fatty acids of the 3-sn-phosphatidylethanolamine among both ester position were not only unsaturated ones composed of carbon number 20, but also ones composed of except carbon number 20, for example (18+20), (16+20) and (14+20).

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Influences of heat treatmentof water extract of defatted soybean on protein components during gel formation process were studied in relation to physical properteies ofgels. Though only about 30% of protein in unheated extract was salted out by 33% saturation of ammonium sulphate, about 70% of protein was salted out in case of extract which was heated at 90°C for 5min. Amount of cold insoluble fraction (CIF) also varied with heating temperature of water extract. Whereas about 20% of the extracted protein was insolubilized when heating temperature was below 50°C, only 3-4% CIF was precipitated from the extract when heated above 80°C. Water extracted protein consisted fo conponents corresponding the bands A to E in no urea system of polyacrylamide gel electrophoresis pattern. When the extract was heated at 90°C, bands A, C, D and E almost disappeared, and band B and new band B' appeared prominent. It was observed that heating at 70°C served as a borderline of these changes. CIF gave prominent band B and slight band B'by heat treatment. Influences of heating and urea on the viscosity of CIF were more prominent than those on the viscosity of residual fractions. It was also recognized that the gel from CIF Was remarkably tough and elastic than that from the residual fractions.
From these results, the behavior of protin components in gel formation was discussed.

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Fractionation of browning reaction products prepared from a mixture of glycine and D-xylose on Sephadex G-15 gave two peaks; high molecular melanoidin and low molecular reductone fraction.This melanoidin fraction also exhibited reducing power for potassium ferricyanide. Antioxidative activity of each fraction against autoxidation of linoleic acid was examined in aqueous system. Strong antioxidative activity among fractions tested was found in the fraction which contained high molecular melanoidin, but not in low molecular reductone. On the other hand, antioxidative activities of the fractionated materials decreased by dialysis with exception of fraction 12 (high molecular melanoidin).
Fractionation of browning reaction products on Sephadex G-25 gave two peaks consisting of melanoidin and reductone respectively and low molecular reductone fraction contained brown pigment to a large extent. The result of this experiment indicated that the most brown fraction had the strongest antioxidative activity for autoxidation of linoleic acid.

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Browning reaction products prepared from a mixture of glycine and D-xylose by heating at 100°C for 30min., 2hr. and 3hr. were fractionated on Sephadex G-50. Fractionation of the resulting brown products heated for 30min. gave only one peak (fraction 42), but along with prolonged heating time, another high molecular melanoidin and reductone emerged in fraction 19 (sample heated for 2hr.) and 15 (sample heated for 3hr.). Strong antioxldative activity among fractions tested was found in the fraction which contained low molecular melanoidin. High molecular melanoidin in fractions which eluted more rapidly showed pro-oxidative effect on linoleic acid.
A mixture of fraction 11 and 12 separated by chromatography using G-15 was submitted to rechromatography with sephadex G-50. The rechromatography gave two peaks in color density and reductone content. The strongest antioxidative activity was recognized in fraction 39 but high molecular melanoidin showed little contribution to the activity.

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A stress relaxation experiment on the alginic acid gels has been made using a chainomatic balance relaxometer. Stress relaxation curves up to 4hr. have been obtained on the alginic gels of 3.4-11.5% concentration over the temperature range of 25-55°C. These relaxation curves can be represented by means of the six elements mechanical model which is composed of three parallel Maxwell model. The magnitude of the initial elastic modulus is propotional to the 1.9 powers of concentration, and the same is said concerning the elastic modulus of the Maxwell element which has the longest relaxation time. The apparent activation energy, ΔH., which was calculated from temperature dependence of the longest relaxation time, τ1, was about 11 kcal/mol for all gels treated in this study, which was nearly the same magnitude as that for gelatin gels.

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The effect of the components in cocoa powder on the tobacco smoking quality were studied.1-Deoxy-1-L-alanino-D-fructose, 1-deoxy -1-(L-glutamic acid)-D-fructose, 1-deoxy-1-(L- aspartic acid)-D-fructose and 1-deoxy-1-L-phenylalanino-D-fructose were identified using analytical technique by paper chromatography and amino acid analyzers on 70% alchohol extracts of cocoa power. These amino acid-sugar compounds were effective on the tobacco smoking quality.

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