Although whole liquid egg increased the pH value as well as viscosity and decreased foaming property when stored at -20°C, showed little changes in viscosity and foaming property when stored at -10°C after freezing at -20°C over night.
Viscosity and foaming property of whole liquid egg after thawing were affected by thawing temperature. Whole liquid egg thawed in water bath at 30°C showed lower viscosity and better foaming property than that thawed in thermostat at 10°C.
Kasutera (Sponge cake) made from frozen whole liquid egg was of high specific gravity and evaluated less than that from fresh shell egg in respect to color and taste by organoleptic test. This weak point, however, was improved by the addition of emulsifying and foaming agent for confectionary.

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The volatility of ethanol in liquid was studied with a head space method of gaschromatography.
The volatility of ethanol in liquid differed with the functional group of solvents, the volatility of ethanol hydrocarbones was the most strongest and that in alcohols, esters and carbonyl compounds was substantial ideatity with minor difference and the volatility in organic acids was the mildest in the solvents tested.
The volatility of ethanol in solvents was dependent on the volume of solvents and the volatility was suppressed with the increasing volume of solvents.
The sugpression exhibited notable effect when the mole ratio of ethanol and solvent was above 1 to 10.
In homologous solvents the suppression per mole of solvents showed the same tendency but with the difference of functional group the suppression indicated difference. One might assumed that the suppression was indicated with the difference of interaction between ethanol and solvent.

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The systematic separation of carotenoid groups depended on hydroxy gr. and epoxide gr. by TLC has been studied.
Saponified orange (Unshiu) peel pigment mixture was developed on an aluminium oxideKieselgur (1:1) with pet. ether-acetone-methanol (110:5:2) and separated into nine groups. These carotenoid groups were identified by absorption spectrum, furanoxide formation and HCl coloring test as hydrocarbon, monol, monol monoepoxide, diol, diol monoepoxide I, diol diepoxide I, diol monoepoxide II, diol diepoxide II and polyol.
By means of TLC method the adequate sample applied on the plate (20×20cm) was about 0.1mg of total carotenoid and the average recovery was estimated as 95%. All procedure of TLC method from spotting to OD measurement was taken 45-50 minutes.
Large quantative separation of carotenoids mixture was carried out by partition chromatography on a silica gel colum (2×5cm) and obtained five fractions less than three hours procedure. The components of these fractions were identified as I: hydrocarbon, II: monol+monol monoepoxide, III: diol, IV: diol monoepoxide+diol diepoxide and V: polyol. The adequate samples applied on this column were 0.25-0.5mg of total carotenoid and the recovery was estimated as 95.5%.

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Changes of carotenoids in several varieties of Citrus Unshiu peel at six different mature stage from Otober to middle of December have been studied.
Carotenoid mixtures were separated into nine groups, such as hydrocarbon, monol, monol monoepoxide, diol, diol monoepoxide 1, diol diepoxide 1, diol monoepoxide 2, diol diepoxide 2 and polyol, by TLC in the case of general Unshiu varieties. On the other hand, unknown carotenoid group appeared in var. Benidobashi between monol and diol on the plate in stead of disappearance of monol monoepoxide and the unknown group characterized the deep red color of var. Benidobashi.
Caroteaoid pattern in general Citrus Unshiu peel have changed with orange color development and orange coloring was owing to rapid increase of monol and diol diepoxide groups.
Unknown carotenoid in var. Benidobashi increased remarkably with deep red color development and showed highest ratio for total carotenoids as fully mature stage.
Carotenoid pattern of several ripe Citrus Unshiu peel indicated that the deeper orange color developed, the more monol and diol diepoxide and the smaller diol diepoxide 1/diol diepoxide 2 ratio existed.

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Effect of cathode ray irradiation on the carotenoids of Japanese persimmon Hiratanenashi and Yotsumizo have been investigated._
Nearly ripe Hiratanenashi was irradiated at 0.1 and 0.5 Mrad and stored at 5°C for 15 days. Total carotenoids of non-irradiated, 0.1 and 0.5 Mrad were 8.71, 9.31 and 8.17mg% respectively. Constitution of carotenoids in fully ripe Hiratanenashi were hydrocarbon: 23.7%, monol: 41.5%, diol: 6.3%, diol monoepoxide: 12.7%, diol diepoxide: 14.9% and polyol: 2.7%.
Carotenoid patterns of Yotsumizo varied in different stages of maturity and the constitution of caroenoid group in fully ripe Yotsumizo were hydrocarbon: 15.6%. monol: 19.3%, -Diol: 20.9%, diol monoepoxide: 15.4%, diol diepoxide: 24.4% and polyol: 5.4%. Nearly ripe Yotsumizo were irradiated at 0.1 and 0.3 Mrad and analysed by total carotenoids and carotenoid pattern at 5, 8, and 12 days after irradiation. Total carotenoid content in 0.1 Mrad samples was higher than that in non-irradiated throughout the experiment and 8 days after irradiation it reached the maximum value of 1.4 times as much as non-irradiated. Total carotenoid content in 0.3 Mrad sample was 1.3 times as much as non-irradiated at 5 days after irradiation, but it decreased rapidyl and was less than that of non-irradiated subsequently.
Carotenoid pattern of 0.1 Mrad was similar to that of ripe sample throughout the experiment but the pattern of 0.3 Mrad changed in each analysis. These differences between 0.1 and 0.3 Mrad suggested that the irradiation activated the normal carotenoid biosynthesis path way in the case of 0.1 Mrad, on the other hand there was a disturbance of carotenoid biosynthesis in 0.3 Mrad and the irradiation at the does of 0.3 Mrad made a temporary carotenoids accumulation at 5 days after irradiation.

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To study the mechanism of denaturation of fish muscle protein during dehydration, changes in the extractability of myofibrillar protein and streaming birefringence of the extractable protein. were examined on the muscle of sea bass and carp in various degree of dehydration.
A sliced muscle was wrapped in a cellophan film and was buried in sillica gel for dehydration at about 2°C and 40°C. Every dried muscle was rehydrated to the original moisture, and the time required for the 100% rehydration increased in proportion to the rate of dehydration. The poor rehydration prevented the extraction of protein by 0.6M KCl solution.
The extractability of myofibrillar protein decreased when the rate of dehydration exceeded a critical point. The streaming birefringence of the extractable protein disappeared before the critical point. The critical point coincided with the curved point which has been found in relation to water activities by means of NMR and moisture in the dehydrated muscle. The curved point means the change in physical property of water molecule in the muscle. The critical point may be varied by methods of dehydration or sample materials, however, it was found between 28-20% moisture in this experiment.

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It is well known that the brown entrails of fresh short-necked clams turn green during heat sterilization and during storage the green pigments exude into the mantle and also that the brown entrails of fresh abalones turn green during boiling as in case of canned oysters.
For the purpose of investigating whether the green pigments of canned short-necked clams and the boiled entrails of abalones are the same pigments as those of canned oysters or not, the physicochemical properties of those green pigments were compared with those of canned oysters. The experimental method was the same as in case of canned oysters.
The green pigments of canned short-necked clams and the boiled entrails of abalones were separated into five components as in case of canned oysters. Judging from the experimental results obtained by physico-chemical reactions, absorption spectral analysis, thin layer chromatography, solubility test and infra-red spectral analysis, it is considered that those green pigments are chlorophyll a derivatives as in case of canned oysters. Molecular weights of those green pigments estimated from the gell-filtration patterns are approximately from 620 to 900.

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On the basis three factors including the sorts of flour and milk and the milk concentration, three dimensional experimental arrangement was designed. In relation to each measured value, the analysis of variance was made and the items, which had been regarded as significant difference, were estimated.
As for maximum viscosity (MV), increasing gradient of viscosity during heating (IGVH), final vicosity (FV) and increasing gradient of viscosity during cooling (IGVC), corn starch was higher than wheat flour. MV was slightly higher in skim milk powder solution than in milk and (IGVH) was Vice Versa. MV, IGVH, IGVC and FV increased as the concentration of milk increased.

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