Albumins and globulins in the endosperm of uruchi-mai (regular rice, non-glutinous rice) and mochi-mai (waxy rice, glutinous rice) were examined by gel-filtration and starch-gel electrophoresis. Amino acid composition and ultraviolet absorption were also determined.
Albumins of uruchi-mai were separated into four fractions with molecular weight of 12, 000, 18, 500, 26, 000 and 76, 000, respectively. Albumins of mochi-mai were separated into five fractions with molecular weight of 10, 000, 18, 000, 25, 000, 54, 000, and 117, 000, respectively. Both of the globulins of uruchi-mai and mochi-mai were separated into four fractions with similar molecular weights. The molecular weights were estimated to be 16, 000, 66, 000, and 127, 000 for the three of their fractions, respectively. The rest, the smallest one, was not estimated. The amino acid composition of the albumins and globulins manifested similar values, respectively, between uruchi-mai and mochi-mai with one exception of lysine content of their albumins. Small amounts of the contaminants of the nucleic acid-related compounds in rice endosperm globulins were detected by ultraviolet absorption spectrum. The albumins gave 14-17 bands on acidic or alkaline gels on starch-gel electrophoresis, while the globulins gave 9 bands. Uruchi-mai and mochi-mai gave a similarity in the starch-gel electrophoresis, but a few clear differences were detected in the number, position, and color accent of the bands.

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Antioxidants which prevent the oxidation of lycopene were isolated from methanol extracts of tomato juice by Florisil column and thin layer chromatographies and identified as α-, γ-, and δ-tocopherols by thin layer chromatography and ultraviolet and infra red absorption spectra.
The contents of tocopherols in tomato juice were about 0.7 to 1.1mg % with the average ratio of 83% (α), 15% (γ), and 2% (δ). The contents are sufficient to prevent the oxidation of lycopene in tomato juice.
Antioxidant activity against the oxidation of lycopene was strong in order of α-, γ, and δ-tocopherol. Antioxidant activities of butyl hydroxy anisol or butyl hydroxy toluene and flavonoids such as rutin, quercetin, prunin and naringenin were about 15% and less than 1% of that of α-tocopherol, respectively.

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The mixed solution (pH 10.0) of ovalbumin and D-glucose (1:3w/w) was heated at 120°C and the developed flavorous compounds were analyzed by gas-chromatography and by combined gas-chromatography-mass-spectrometry. Five compounds, 2methylpyrazine, furfural, 2-acetylfuran, 2-methylfurfural and furfurylalcohol, were identified.
The solution was heated at 70, 100, 120, 150 and 180°C, respectively, and the solution of the two starting materials mixed with 1:0.05, 1:1.5 and 1:3 were heated at 120°C.
The ratio of the five volatile compounds varied with changes of heating temperatures and mixed ratios.

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The authors investigated the growth inhibitory effects of 9 kinds of sugars and sugar alcohols against fungi (7 strains), yeasts (2 strains) and bacteria (3 strains). The results obtained are as follows:
1) The growth of fungi and yeasts was inhibited by the solutions of fructose (50%); glucose, Sorbitol, xylitol (50-60); and sucrose, maltitol(60-70%).
2) The growth of bacteria was inhibited by thesolutions of fructose (20%); glucose, xylitol (20-40%); and sucrose, maltose, sorbitol, maltitol (40-60%).
The growth inhibitory effects of sugars in combination with two commercial fungistatic agents (potassium sorbate and sodium propionate) were examined and they were remarkable especially in case of fructose.

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