EffeCts of N⁶-benzyladenine (N⁶-BA) considered as a plant growth regulator were studied on the qualities and some components of postharvest cabbage head.
When N⁶-BA solutions (50-100ppm) were applied to stem ends of cabbage heads, respiration of the cabbage was retarded for several days. When the protein of cabbage leaf was fractionated by means of the gel filtration (Sephadex-G 200 column), the chromatogram indicated the presence of two main fractions of high molecular weight protein and low molecular weight protein. The former content was kept at higher level by N⁶-BA (50ppm) treatment. Generally, amino nitrogen content in the leaf increased after harvest, but the increasing was retarded with N⁶-BA.
Above two results suggested that N⁶-BA has the action as an inhibitor of protein degradation or as an accelerator of protein synthesis.
Chlorophyll a and b contents in cabbage leaf were kept at relatively high level with N⁶-BA, and the the color of the outer leaf was kept fine green for several days.
No effects of N⁶-BA treatment on the content of ascorbic acid and alcohol insoluble solid of the leaf and on the weight loss of the cabbage head were found.

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Using several types of wastewater from food plants and standard sugars, the adsorption isotherms of activated carbons were investigated.
1) 1/n values of COD determined with N/4 KMnO₄ after heating for 10min. of wastewater were as follows: from corn starch factory 0.7-2.0, bean jam making factory 0.8-1.3 and modified starch factory 0.4-0.5.
And it was considered that 1/n values would be influenced substantially by the chemical composition of the wastewater.
2) The amouont of activated carbons required for removal of COD to 80% level in 100ml wastewater for corn starch and bean jam making factories were 3.0-4.0g and 1.44g respectively. Also, the amount of powdered and granular activated carbons for modified starch factory were 1.33g and 4.54g respectively.
3) The powdered activated-carbons were effective for the adsorption of maltose, raffinose and dextrin. However, the granular ones were not effective for dextrin among the tested sugars.

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One of the physical properties of Kamaboko, the so-called "Ashi (Jelly Strength)" was evaluated by using two kinds of instruments, Texturometer and Tensilon.
1) Texturometer measurements showed good correlationship between hardness at clearance 1mm with a 58 p-20 plunger simulated a molar tooth and sensory evaluation.
2) Tensile test by Tensilon exhibited fairy high relation between the starting angle of tensile curve and sensory evaluation.
3) Compression test by Tensilon gave high relation between both breaking energy and compression parameter which characterized compression curves, and organoleptic results.
From these results, it is concluded that "Ashi" of Kamaboko relates hightly with penetrating hardness, and that it has high relation with both breaking energy in compression and deforming pattern in elongation and compression.

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Volatile flavor compounds are often retained in the dried carbohydrates in quantities greaterthan expected on the basis of vapor pressure characteristics. In an effort to elucidate the mechanism of this phenomena, the retention of volatile compounds in the model system was studied. The systems consisted of quartic mixture of water, organic volatile, glycerol and carbohydrate. The volatile content after freeze-drying was measured gas-chromatographically by extracting the dried material with 0.5ml of absolute methanol and injecting a 1.0μl sample.
The retention of volatiles was influenced by a number of factors, including the relative volatility of each volatile compound and its diffusion coefficient. Sucrose or maltose solution retained larger quantities of volatiles than the solution of polysaccharide. The volatiles retained were; 26-45% of ethyl-n-butyrate and 65-87% of alcohols in the quartic mixture. The observed volatile retentions indicated that the formations of micellar colloid and microregion for entrapping volatiles are much more important than the equilibrium of gas-liquid or diffusion consideration of the volatile.

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The influence of freeze-drying conditions and addition of some reagents (water, sugar, NaCl, acid, and alkali) upon the solubility of egg yolk products were investigated.
Solubility of freeze-dried yolk decreased as freezing time became longer. Even in short-time freezing, however, solubility of freeze-dried yolk was lower than that of freeze-thawed yolk. The influence of dehydration on the solubility of freezedried yolk was recognized as well as the influence of freezing.
Solubility in water was increased when various additives were used, but solubility in 5% NaCl solution was not changed by the addition of the reagents. Some effects of additives on solubility of freeze-dried eggs were discussed in freezing and dehydrating process.

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