Change in esterase activity was investigated during the preparation of lysosomes from hog liver. Hog liver esterase was considered not to be existing in lysosomal granules, but in microsomal particles. Free esterase detected in the lysosomal fraction was, therefore, most likely derived from microsomal particles.
Esterase was gradually liberated out of microsomal particles as the procedure-homogenization, freezing-thawing, warming, or storage-went on. Some inactivation of esterase, by heat denaturation or by lysosomal cathepsin, was observed during the procedure. Under the condition of pH 7.0, the ratio of inactivation showed the maximum at around 59°C and gradually decreased toward 0°C or 80°C.

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An improvement was done in the recoveries of the isothiocyanates in "Wasabi" powder by means of gas chromatography mentioned in the previous papers. The results of analysis of isothiocyanate and β-phenylethyl isothiocyanate mixed at various ratio were almost identical with the theoretical amounts. The pungent compounds in the various mixtures of horseradish powder and black mustard powder were also analysed to obtain almost identical results with the theoretical amounts of the components. The mustard oil glucoside was hydrolysed satisfactorily by one hour treatment in a distilled water of which pH value showed slightly acid. When 15g of the materials were employed, one liter of the distillate by steam distillation was enough for the determination. Moreover, several conditions in the method which may cause error of the results were scrutinized.

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The greening of canned oysters was found first in canned oysters cultivated in Matsushima bay about ten years ago and also found in canned oysters cultivated in Hiroshima bay a few years ago.
According to reseachers or canned manufactures the greening of canned oysters cultivated in Matsushima bay differs from the greening of those cultivated in Hiroshima bay.
For the purpose of deciding whether the greening of canned oysters cultivated in Matsushima bay and in Hiroshima bay are based on different pigments or not, the green pigments of canned oysters cultivated in Matsushima bay were extracted with hydrochloric acid-acetone mixture and further purified by the method described in case of oysters of Hiroshima bay.
The green pigments of canned oysters cultivated in Matsushima bay were separated into five components. Judging from the experimental results obtained by physico-chemical reaction, absorption spectral analysis, thin layer chromatography, solubility test, infra-red spectral analysis and micro elemental analysis, it was concluded that the green pigments of canned oysters of Matsushima bay are alike to those of oysters of Hiroshima bay and its greening is derived from chlorophyll a derivatives.

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Measurements were made on the hardness, oil-off value, solid fat index, creaming value and water sorption index on 58 kinds of bakery margarine and 39 kinds of shortening. Hardness at 20°C was in the range of 100-200 in most of margarine and in shortening was 50-200. The creaming value after samples were stirred at 25°C for 45 minutes was in the range of 150-200 in all the shortening and in the majority of margarine but a considerable number of the latter showed values below 150 or above 200. Water sorption index was below 100 in majority of the shortening and margarine but products containing a large amount of emulsifier shown the value above 300. Solid fat index at 20°C of oils separated from margarine was in the range of 15-25 in most of the products but this value was distributed in a wide range of 10-35 in shortenings. There was a correlation between hardness and solid fat index or oil-off value, but a correlation between hardness and creaming value or water sorption index was doubtful and this is considered to be due to the effect of manufacturing conditions or addition of emulsifiers.

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Since the condition of emulsification was considered to affect on the developement of molds on margarine, three samples with different condition of emulsification were prepared to test fungal growth and A.V. change. Margarine samples added with 1g/kg of dehydroacetic acid or its sodium salt showed no growth of fungus irrespective of the condition of emlsification, but those added with sorbic or benzoic acid showed fungal growth when the condition of emulsification was poor, indicating difference in antifungal effect due to the condition of emulsification.

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Passing through an electrostatic field, wheat flour could be fractionated into several fractions of which protein contents are different. Passing two times of through a parallel plates electrostatic fractionator, a fractios of higher protein contents and one of lower protein contents were obtained. For example, flour of 12.0% protein contents was fractionated into fractions of which highest protein contents was 18.0% and the lowest was 8.4% when 20kV was employed for strong flour. The fractionating effect is consided to rely upon classifying effect by granule size.

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The greening of oysters is frequently found in the sterilization process of canning. In the present paper, the effect of the manufacturing conditions, as sterilization temp, and time, pH value of juice, and the presece of metals, on the greening phenomenon were investigated. The greening degree was estimated by measuring the optical-density at 420 and 620mμ in hydrochloric acid-acetone extract, and taking the ratio of 660:420. Canned oysters turned green during sterilization at 90°C for 20min. or at 110°C for 10min. The manufacturing conditions, as sterilization temp. and time, as well as vacuum degree have no effect on the greening. While, in case of acidic juice, the oysters turned green; in case of alkaline one, they turned brown. The presence of metals, as magnesium, iron, zinc or copper has no effect on this reaction.

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