The antioxidative activities of natural tocopherols mixture and the synergistic effects of calcium phytate and ascorbic acid on salted and dried round herring were examined.
Round herrings were dipped into 20% saline solutions with or without tocopherols mixture for 3.5 hours and dried. Below 0.01% concentration of tocopherols had no antioxidative effects, but beyond 0.05% concentrations showed a good protective effect during their storage. Calcium phytate and ascorbic acid showed Synergistic effect.
0.05% Tocopherols mixture with 0.05% calcium phytate or 0.50% ascorbic acid and 0.10% tocopherols mixture showed similar effect as 0.02% BHA.

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It was recognized that the microorganisms of brewing soysauce, Pediococcus soyae (P.s.), Saccharomyces rouxii (S.r.), Saccharomyces rouxii var. halomembranis (S.h.) and Torulopsis versatilis (T.v.) were more tolerable against sodium chloride (NaCl), ethanol (Alc.), total nitrogen (T.N.) and ether extract of soysauce (E.E.). Inhibition-rates of NaCl, T.N., Alc. and E.E. on growth of P.s., S.r., S.h. and T.v. were analyzed by statiscal methods (duality grouping method).
The resuls were as follows:
(1) Inhibition-rates of NaCl and Alc.
P.s.: NaCl=38.9%^**, Alc.=35.2%^** S.r.: NaCl=16.6%^*, Alc.=67.1%^**
S.h.: NaCl=17.0%^*, Alc.=65.0% T.v.: NaCl=16.8%^*, Alc.=64.5%^**
(2) Inhibition-rates of NaCl and T.N.
P.s.: NaCl=58.0%^**, T.N.=20.0%^* S.r.: NaCl=50.3%^**, T.N.=30.1%^*
S.h.: NaCl=55.0%^**, T.N.=25.0%^* T.v.: NaCl=53.2%^**, T.N.=28.0%^*
(3) Inhibition-rates of NaCl and E.E.
P.s.: NaCl=43.0%^**, E.E.=33.4%^** S.r.: NaCl=5.8%, E.E.=55.6%^**
S.h.: NaCl=5.5%, E.E.=60.1%^** T.v.: NaCl=6.0%, E.E.=50.0%^**
* significant at 5% level ^** significant at 1% level

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Correlation of inhibition of components in soysauce (sodium chloride (NaCl), ethanol (Alc.), total nitrogen (T.N.) and ether extract (E.E.)) and physical environmental factors (pH, temperature (T°), osmotic pressure (O.P.) and agitation (A.G.)) on growth of Pediococcus soyae (P.s.), Sacch. rouxii (S.r.), Torulopsis versatilis (T.v.) and Sacch. rouxii var. halomembranis (S.h.) were analyzed by statistical methods. (215 type linear graph methods).
The results were as follows:
(1) Inhibition-rates of NaCl, Alc., T.N. and E.E.
P.s.: NaCl=40.2%^**, Alc.=16.2%^**, T.N.=10.1%*, E.E.=12.0%^**
S.r., T.v. and S.h.: NaCl=15.9-18.3%^**, Alc.=18.9-23.8%^**
T.N.=7.5-8.6%^*, E.E.=17.2-20.6%^**
(2) Inhibition-rates of pH, T°, O.P. and A.G.
P.s.: pH=41.9%^**, T°=7.3%^*, O.P.=17.9%^**, A.G.=4.8%^*
S.r., T.v. and S.h.: pH=23.8-29.1%^**, T°=3.0-7.7%
O.P.=9.1-9.9%^*, A.G.=35.6-45.0%^**
**: significant at 1% level, ^*: significant at 5% level

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The Stress relaxation of konjak mannan alkaline gels and egg white (thin albumin) gels were investigated.
Stress relaxation curves up to 2hr. were obtained for 4-9% konjak mannan gels at the temperature of 27 to 68°C.
The elastic modulus, E1, of the konjak mannan gel increased with rising of the temperature.
On the other hand, the E1 of egg white gel decreased with increasing the temperature.
The calculated values of the apparent activation energy ΔH₁ obtainnd from the temperature dependence of τ₁ (the longest relaxation time) of the konjak mannan gels, were almost constant (8 kcal/mol in average) at these concentration levels of the gels.
It may be said, therefore, that the konjak mannan alkaline gel has a constant structure as being independent of its concentration.

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When Shoyu was brewed with varying the ratio of the concentration of soybean and wheat, the amount of browning of shoyu increased with increasing ratio of the soybean concentration.
The color tone of these Shoyu formed by heating became lighter with increasing ratio of the soybean concentration, whereas the color tone of Shoyu produced only by wheat exhibited the darkest of all. Therefore, the favorable color for Shoyu, namely, light-reddish color which is represented as "Murasaki (purple)" was greatly due to the presence of soybean.
Contribution of soybean and wheat to the color formation of Shoyu by heating was approximately 75%, 25% in the amino fraction and 44%, 56% in the sugar fraction, respectively. Each ratio of the contribution was in accord with the ratio of the concentration of amino compound or total nitrogen in amino fraction and that of pentose in sugar fraction. From these data, the contribution of soybean and wheat on the color formation of Shoyu was suggested to be 60% and 40%, respectively.
The equation, E=k×M^α (E: ^1%_1cm E450, M: molecular weight, k, α: constant), exhibiting color intensity and molecular weight of color components from the melanoidin from the xylose-amino compounds of the hydrolysate of soybean and wheat by Koji enzymes were calculated to beE=7.4×10^-2×M^0.74 and E=0.15×M^0.66, respectively. These k and α values differed from those of Shoyu. On the other hand, k and α value from xylose-amino compound of soybean agreed with that of Shoyu brewed for 35 days, in which the materials taking part in the color formation of Shoyu were considered to be sufficiently produced. These results demonstrated the significant contribution of soybean to the color formation of Shoyu.

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Influence of salt and acetic acid on stability of mayonnaise and solubility of egg yolk was investigated.
Concentration of salt and/or acetic acid in the mayonnaise was 0%-10% as salt and 0%-4.0% as acetic acid. Stability of mayonnaise was determined as the weight of separated oil from mayonnaise by controled vibration. When the mayonnaise included salt or acetic acid respectively, the amounts of separated oil from the mayonnaise was very small. But, when the mayonnaise included both salt and acetic acid and the pH of the mayonnaise was lower than 4.0, amounts of the separated oil was very large.
Turbidity of egg solution was shown as absorbancy at 660nm under pH 6.0-3.5 and ionic strength 0.1-2.0. Weight of precipitation from yolk solution by centrifuge (12, 000×G, 30min) was shown as percentage of dry solid of the precipitation against total dry solid of yolk solution under pH 6.0-3.5 and ionic Strength 0.1-2.0.
The results were as follows:
(1) When the ionic strength of yolk solution was changed from 0.1 to 2.0, the maximum point of turbidity amd maximum weiget of precipitation were changed from high pH zone to low pH zone.
(2) When the ionic strength was low (0.1) and pH of yolk solution was high (6.0), the turbidity, weight of precipitation and stability of the mayonnaise were large or high. When the ionic strength was high (2.0) and the pH was low (particulary lower than pH 4.0), the turbidity, weight of precipitation were high or large, and the stability of the mayonnaise was very low.

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The brown colour pigments in roasted coffee infusion was separated to five component by Sephadex G-25 column chromatography. PA₁ (black brown), PB₂ (red brown) and PC (yellow brown) were major conponents. The brown colour was divided into three fractions (FA, FB and FC) which contained one of main peaks, respectively.
By analysis on the brown pigments of Various roasted coffee, it was found that the content ratio of FA, FB and FC of medium coffee was ca. 2:2:1. With increasing the degree of roast, FA increased, where as FC decreased and finally disappeardd as it Italian roast coffee.
This change of FC was due to the continuous access and final union of FC to PB₂ during the roast.
In instant coffee, FA content was higher and PC content was similar to PB₂ in conparing with medium coffee. So it was supposed that instant coffee was suffered the high temperature treatment in the course of production process.
When the PB₂ and PC solution were boiled respectively for an hour, PA₁ was produced in any case.
From the results of the experiments, formation mechanism of brown pigments of coffee was proposed as follows:
Tannin and other precursores Insoluble Substance

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