Shear value, springiness, and hardness of raw, blanched, and canned asparagus were estimated in different harvest seasons and with sizes in order to determine an adequate time of blanching.
Raw asparagus showed 3.6-.2 of the shear value, 0-1 of springiness, and 14.8-20.0 of hardness. Blanching could cause increase of both shear value and springiness, and decrease of hardness. Canned asparagus indicated 2.2-4.2 of the shear value, and 0.2-1.2 of hardness, though the raw asparagus in different harvest seasons and with sizes were blanched at different times.
It appeared that an adequate time of blanching would be 135 sec. for M-size, 120 sec. for L-size, 105 sec. for m-size, and 90 sec. for S-size, respectively.

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Effects of heat treatments including blanching and processing on cells of the stalk and some chemical compositions of asparagus were investigated.
The amount of crude ash was 7.0-7.8% and 6.0-7.0% in the earlier and later harvested asparagus, respectively. The crude ash decreased in amount after blanching. The calcium content increased after blanching, but decreased after canning. The crude fibre content was 8.6-10.5% and 7.2-8.0% in the earlier and the later asparagus, respectively, and was retained almost similar level after the heat treatments.
The cells of the asparagus stalk deformed by the heat treatment, and the deformation was remarkable in canned sample. It appeared that the cell damage would result in lower shear value and less hardness of the canned sample.

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Various amylase preparations for food processing were radiosterilized with Co⁶⁰ and the following results were obtained.
1. The number of microorganisms contaminating in the commercial amylase preparations was in most cases less than 10⁵-10⁶/g.
2. By the radiation treatment of 0.75-1.0Mrad, three to four log reduction of microorganisms was achieved. Thus the microorganisms in the commercial amylase preparations will be reduced to less than 10²/g with the dose of 0.75ti 1.0 Mrad.
3. The moisture content of amylase preparations little influenced on the radioresistance of the enzyme.
4. The residual enzymic activities after the radiosterilization (0.75-1Mrad) of ten amylase preparations were, a) more than 90% (seven amylase preparations); b) about 80% (two); or c) about 70go (one).
5. The heat stability of irradiated enzymes was not different from that of unirradiated ones.
6. After two month storage of irradiated enzymes at 5-10°C, amylase activities were, a) not changed; b) decreased at low dose level (0.25-0.75Mrad); c) decreased at all the dose level (0.25-2.0Mrad).
7. Amylase A-10 showed potential damage at low dose level, which appeared after heat treatment or two month storage.
8. The time course of enzyme reaction showed that irradiated enzyme achieved the same degree of hydrolysis.

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Seventeen synthetic water-soluble acid dyes were separated and identified by means of aminoethyl cellulose (A.E. cellulose) column chromatography.
The procedure is following: A.E. cellulose-celite (2:1) mixtures were suspended in water and poured into a chromatographic glass tube (400×10mm) in height of about 300mm. After the column had been thoroughly washed with 1% acetic acid, the mixture of 17 dyes containing 0.1 mg of each dye was applied to the top of the column bed. Then, the dyes were developed 0.1 N ammonium chloride-0.1N ammonia buffer solutions (pH 6.8-7ml, pH 9.2-7ml and pH 10.2-10ml were used in this oder). The completion of the chromatography was required about three hours.
Quantitative analysis of officially permitted synthetic food dyes was studied with sucrose, acetic acid and sodium chloride, or without same addition, and no effect of the addition of these substances on the analysis was recognized. However, only when 5% or more of sodium chloride was added, small changes in the adsorpive properties of some dyes on the column were shown.
The behaviors of natural coloring matters which were watersoluble form were also studied with the A.E. cellulose column.

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The gas chromatographic conditions were studied to analyze volatile and nonvolatile organic acids simultaneously as 1-butyl ester. Eleven columns were surveyed for the separation of eleven organic acid 1-butyl esters, viz. formate, acetate, propionate, butylate, lactate, oxalate, succinate, fumarate, malate, tartarate and citrate.
The 1m.×3mm. I.D. column of 20% Silicone DC 550 on Diasolid L was selected as optimum column for the separation of acid esters. Of all these acid esters, only succinate and fumarate could not be separated from each othr.
For the simultaneous estrification of volatile and nonvolatile organic acids, enough ammonium hydroxide was added to make the medium basic, and the basic medium was evaporated to dryness and esterified with 1-butanol and slightly excess of hydrocloric acid. The esterified acids were chromatagraphed on the column of 20% Silicone DC 550.

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