Carotenoid contents and coloring of the tomato strain of F₁ hybrids of Beta orange strain crossed with Red strain were compared with other strains. In Red strain gene B is absent and by introducing Beta orange strain into Red strain, it is thought that gene B is to be dominant. Genotype in all F1 fruits is the heterozygous B⁺B and genotype B⁺B blocks lycopene production and produces about the same amount of β-carotene instead of lycopene.
Following results were obtained.
(1) Lycopene content of Red strain decreased from 50-70μg/g to 15-30μg/g in F1 hybrid and 25μg/g of β-carotene was produced.
(2) The content of β-carotene in F1 hybrid was higher than that of Red strain but lower than that of Beta orange strain. The variation of γ-carotene contnet among three strain was little with the range from 0.5 to 2.5μg/g.
(3) Fruit coloring of F1 hybrid varied from pale orange-red to deep orange-red. These coloring were mainly affected by the pigment contained in fruit skin. In the case of colorless skin, the external appearance of the fruit showed a pale and uneven coloring. On the contrary, the fruit coloring having the orange skin, showed the same as the appearance of Red strain.

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Ether extract of soysauce had two remarkable effects on the growth and fermentation of Sacch. rouxii. One was an inhibitory effect on the growth and the other was an enhancing effect on the fermentation ability of the yeast. Three partitioes (acid partition, weak acid partition and neutral partition) from the ether extract were investigated on their effect on the yeast resulting in the finding only the weak acid partition had the two effects and it was recgnized that weak acid partition were effective.

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The rheological studies were carried out on the hydrogels of samples which were extracted from the alkali treated seaweeds, Gracilaiaeae harvested in Chile (Cg.c.) and Argentina (Ag.b.) and Geldiaceae harvested in Shikoku (Sg.a.). The temperatures used in the pretreatment with 4% NaOH solution were in the range from 22 to 90°C. The relaxation curves up to 4 hrs. were obtained at 25° to 55°C. The rheological properties were analyzed by means of the Maxwell model with 6 elements. The relations between the elastic modulus (E1) of gel and the 3, 6-anhydrogalactose content of the mucilage (agar) were investigated. The apparent activation energy for these tested gels was about 5 kcal/mol in average. The ability of galation in agar gels caused by the increase of temperature in alkali pretreatment was explained by the conformation of agar molecules in water.

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A new method for determination of unchanged chlorogenic acids in roast coffee was established based on the specific green coloration of caffeic acid esters in ammonia alkalinity.
A. Two ml of 1M NH₄Cl-NH₄OH buffer solution (pH 9.1) was added to 10ml of the extract. After shaking for 7 hours at 30°, the optical density at 620nm was measured.
B. The optical density at 620nm on the mixture of 2ml of 0.5M Na₂HPO₄-Na₂CO₃ buffer solution (pH 9.1) and 10ml of the extract was measured by the same procedure.
The difference of absorption between A and B was in linear with concentration of chlorogenic acid to 70mg/100ml. But the absorption with isochlorogenic acid was twice as much as chlorogenic acid, resulting that the content of chlorogenic acids in roast coffee was equal to 0.72 times the content calculated as chlorogenic acid.
Percentages of unchanged chlorogenic acids in the various roast coffee determined by this method were as follows; Medium roast, av. 3.66, French roast, 2.75, Italian roast, 0.16.

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In order to clarify the qualitative and quantitative changes of chlorogenic acids in the course of roast of coffee bean, the relation between the form of curves at the thermal analysis and the change of chlorogenic acids has been studied.
On the point of endothermal reaction and decrease of weight at about 200°C, many thermal reaction products were produced from chlorogenic acids. After that, most of them disappeared with the rise of temperature but some of them remained in the medium roast coffee.
At a higher temperature than 200°C, the hasty decrease of chlorogenic acid and increase of brown pigment went abreast with the remarkable exothermal reaction and decrease of weight.
From these result, it was presumed that most part of chlorogenic acids in coffee changed to brown pigment through the many thermal reaction products in the course of roast.

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