Peanuts were inflated by the treatment with 5% hydrogen peroxide solution (H₂O₂) for 10-15 minutes, as reported in the previous papers. However, the H₂O₂ solution deteriorated depending on the amount of peanuts treated. With the object of maintaining the power of the H₂O₂ solution at the desirable level during the treatment, deterioration of H₂O₂ solution during processing peanuts was studied under various conditions. Loss of H₂O₂ after treatment of 1 kg of peanuts with 3 L of 5% H₂O₂ solution was about 10-12g, which was made up as follows:the solution lost contained about 4-5g of H₂O₂, and the reduction in H₂O₂ concentration of the remaining solution resulted in about 6-7g of H₂O₂ loss. The loss of the H₂O₂ solution was about 120-150ml per kg of peanuts in the continuous procsesing. Decomposition of H₂O₂ progressed at about the same rate as that in the inflating period in the solution after the inflation had been completed. Minimum consumption of H₂O₂ was observed at pH 2-3 and at lower temperature and the decomposition of H₂O₂ was accelerated at temperatures above 40°C and pH over 8.
The deterioration of H₂O₂ solution was caused markedly by the increase of pH and raising temperature, but the reddish coloration of the solution was kept constant by oxidative activity of H₂O₂ and dilution with fresh H₂O₂ solution added, whereas the turbidity was increased gradually through the continuous processing.

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The nitrogen contents of the melanoidins purified from the heating mixtures of 2M D-xylose with 2M, 4M or 10M ammonia were 11.62, 12.47 and 12.86% respectively, and each melanoidin showed almost similar antioxidative activity on linoleic acid.
On the contrary, the melanoidins purified from the heating mixtures of 2M D-xylose with 2M glycine, 2M ammonia, 2M L-arginine, 2M L-lysine or 2M L-histidine were divided into two groups on the nitrogen contents. One is a D-xylose-glycine and -L-lysine group containing about 6% of nitrogen and the other is a D-xylose-L-arginine, -L-histidine and -ammonia group containing the nitrogen of 11-12%. The latter group of melanoidin showed more inhibitory effect on the oxidation of linoleic acid than the former group, but the antioxidative activities were not always proportional to the nitrogen content in each melanoidin.
In the comparison of the antioxidative activity of the melanoidin prepared from D-xyloseglycine with legal antioxidants at the same level of reducing power, the melanoidin exhibited more inhibitory effect on the oxidation of linoleic acid than BHA, propyl gallate or erythorbic acid. On the other hand, the comparison at the same level of weight showed that melanoidin has almost the same antioxidative activity on linoleic acid as BHA and a lower activity than BHT. Furthermore, a synergistic effect was observed in the combination of the melanoidin with BHA.

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In the comparison of the antioxidative activity of melanoidin on linoleic acid with that of each tocopherol homologue, melanoidin exihibited more inhibitory effect on the oxidation of linoleic acid than dl-α-, dl-β-, d-γ- and d-δ-tocopherol. The synergistic effect of melanoidin was observed on dl-β-, d-γ or d-δ-tocopherol, but not dl-α-tocopherol. The antioxidative activity of melanoidin on copper-containing linoleic acid was multiplied by adding citric acid, but this synergistic effect was not observed in the linoleic acid without containing copper.
In the combination of two kinds of antioxidants selected from melanoidin, tocopherol and citric acid, melanoidin and tocopherol showed the most effective inhibition on the oxidation of linoleic acid under the presence of copper. However, the combination of melanoidin, tocopherol and citric acid showed more antioxidative activity than that of melanoidin and tocopherol.

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Hydrogen peroxide remaining in peanuts and soybeans inflated with hydrogen peroxide treatment, and effect of the seeds on rats were tested.
Hydrogen peroxide was not detected in seeds immersed in the solution several times longer than the periods of inflation for each species. A small quantity of hydrogen peroxide, which decomposed after standing for one half to one hour, was detected on the surface of the seeds, when they were treated excessively with the solution.
The effect of the inflated seeds on rats was examined through twenty-eight weeks, forty percent of the diet consisting of the treated peanuts or soybeans. At the end of the feeding, the weight gain, the organ weight, and the anatomic observation on the rats of the test groups were compared with those of the controls, whose diet included forty percent of untreated seeds. In the group, fed with soybeans, there was no significant difference between the test rats and the controls, except a reduction of testicles weight of the former. In the group fed with peanuts, no significant difference was observed, except for a slight decrease of kidney weight of the test rats.

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Changes of carotenoids contents and carotenoid pattern of Citrus Un hiu juice at each manufacturing process were examined and the application of carotenoids pattern for the analysis of juice purity was discussed.
1) Qualitative changes of carotenoids would not occured in any proccess of domestic main juice extracting plants.
2) Carotenoid patterns of Citrus Unshiu juice obtained from several plants and procedures were almost the same and it was found that the content of monols and hydrocarbons was 65-75% and 10% or less respectively.
3) Total carotenoids decreased in clarification procedure, especially in the second pulp elimination by centrifugal process, on the other hand little decrease was observed during the heat pasteurization and the concentration process.
4) Total carotenoids contents of juice had close relation with the pulp contents and increased with high pulp content. The ratio of carotenoid to pulp was found to be nearly constant.
These results suggested that each manufacturing procedure of each juice should be investigated in order to judge the juice purity from the carotenoid contents which was reported previously.
But, the carotenoid pattern was not altered by any process examined, so it would be possible to detect if the juice was added with any carotenoid pigment. The ratio of carotenoid to pulp content was nearly constant. This would be another indication of juice purity, although some more investigations were required on maturity or variety of orange, manufacturing process and so on.

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The antioxidant activities of 30 kinds of cysteine derivatives, methionine esters and dithiocarbamates were determined in sodium linolenate-aqueous solution system.
Among cysteine derivatives, methyl and ethyl esters of cysteine showed better effect than cysteine itself.
Methyl, ethyl, iso-propyl and n-butyl esters of methionine gave better TBA values and POV than those of methionine itself.
Among dithiocarbamates, di-iso-propyl and di-iso-butyl di thiocarbamates showed better antioxidant effect than sulfur containing amino acids.

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One of the characteristics in soy sauce manufacture is that the whole raw materials, wheat and soybean, are changed together into koji fully grown with. Aspergillus sojae. Therefore, not only from the enzymatic point of view, but also the amount itself of fungal body should be taken into account for preparation of soy mash.
In the present paper we tried to know at least an approximate content of fungal body, mycelia plus conidia, by using the specifically high content of glucosamine in mold. Glucosamine level in raw materials was obtained as 0.95% in dry basis, whereas in fungal mat 9.9%. Fortunately, the contents in mycelia and in conidia were fairly the same.
Glucosamine level was determined in each soy koji prepared by culturing for different days and the content of fungal body was calculated as: 3-days koji; 13%, 4-days koji; 17%, and an old 10-days koji; 28%.

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Photo-oxygenation of ionones was studied to clarify the relation between aging of flavor in foods and the effect of several compounds in foods.
Flavons, fatty acids and alcohols protect the conversion of ionones, but gelatine and corn starch promote the change.

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