Lipid contents and free fatty acid composition of lipid components of miso were analyzed. Lipid contents were 3.8 to 6.9% in rice miso, and 7.6 to 8.5% in soybean miso(weight/wet weight of miso). Soybean miso samples showed the highest content of free fatty acids(36 to 58% of total lipids). A few miso samples accumulated 1, 3-diglycerides or monoglycerides which were intermediates of the hydrolysis of triglycerides. Fatty acid compositions of most of miso were found similar to that of soybean, but in a few soybean miso the linolic acid content of free fatty acid fraction was found less than 35%, unlike in shoyu oil and tamari shoyu oil. In order to investigate the reason for the soybean miso smaller content of linolic acid of free fatty acids in soybean miso, warmed brewing of was carried out. In the fermentation of soybean miso, no progress of lipid hydrolysis was observed in the first two months. Free fatty acid fraction increased and linolic acid of free fatty acid fraction decreased after the two-month period.

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In order to measure the change of mechanical properties of vegetables caused by freeze-thawing, the constant rate compressive rupture test with the Instron type instrument was proposed for the cylindrical small test piece which is adaptable to quick freeze process.
(1) It is possible to determine exactly, rapidly and simply with the same procedure for a large extent of the texture from raw firm samples to the blanched soft or the frozen and thawed tender test pieces of carrot.
(2) No effect of size of test pieces on the measurement of rupture stress, deformation ratio and apparent elastic modulus was obtained.
(3) Little deviations of the texture in the direction of elongation in the same individual of carrot were recognized. In a cross-sectional direction, it was found tendencies that phloem was slightly firm than xylem of raw and the blanched samples, but that reverse trends was after freeze-thawing.
(4) Raw carrot texture markedly decreased and the force-deformation curves bended down-wards by the preheat or freeze-thawing. Repture stress decreased the initial value to 10-45% on the blanching and furthermore decreased the value of blanching to half on the cooking. On the freeze-thawing, decrease ratios of rupture stress to the control were 13-20% of raw-freezing, 20-40% of blanching-freezing and 28-38% of cooking-freezing.

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A constant rate puncture test with the Instron type instrument for the cross sectional test piece of carrot was proposed in order to measure the texture of vegetables affected by freezing process. The results obtained can be summarized as follows.
(1) Cross sectional test piece of carrot was punctured from cortex to a center pith with a cylindrical plunger, hemisphere tip of 4mm in diameter at a rate of 10mm/min. Larger diameter of plunger gave not sharp puncture curve. Higher rate of puncture showed slightly larger stress than the lower rate but resulted in overshoot of the puncture distance.
(2) The distances of characteristic peaks on the puncture curve agreed with the extent by the histological measurement, i.e., centripetal deviation of the texture in a specimen may be obtained by the reading of the curves.
(3) Texture of raw carrot is markedly reduced by the preheat. Puncture force of cortex showed lower than the peak of cambium but the strain increased. On freeze-thawing, the puncture strain more increased and the force-deformation curves bended similarly in the case of compression. Decrease ratio of firmness to that of control sample showed rather small but the same trend in the case of compression.

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The volatiles from polyethylene were trapped by vaccum distillation and analyzed by GC-MS. Twenty four aliphatic and aromatic hydrocarbons including n-nonane, n-decane, n-undecane, xylene, etc. were identified. These compounds were considered to be responsible for "polyethylene odor." It was indicated that heating played an important role in the formation of the off-odor from the polymer and that the pigments added accelerated the pyrolysis.

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Effects of monochromatic lights on the photolysis of lycopene or β-carotene were studied.
(1) The degradation of the pigments dissolved in n-hexane was significantly enhanced by the irradiation with ultraviolet lights of wave length 225-350nm, while in the visible region it was hardly discernible. β-Carotene was several times as stable as lycopene. (2) The fine crystal of lycopene exposed to ultraviolet lights was led to the considerable deterioration of the color, and the visible lights in the wave-length region under 500nm also gave rise to the some extent of the degradation. The lycopene held by adsorption on the filter paper was much more labile compared to the pigment suspended in water.

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The preservation stability of the volatile flavors locked in the carbohydrates was examined. The model system consists of sucrose, malto-dextrin and such volatiles as d-limonene and linalool. The lossof volatiles was 5-6% during the storage both at room temperature and at 37°C for 10 weeks. The model volatiles were retained more than 90% of the initial contents, even though the sample was tested both by the heating at 80-85°C for 18 hrs and by the irradiation with 15 W fluorescent lamp for a week. The assumed artifacts which might be resulted from the photooxygenation and the heating were not found on the gas chromatograms.

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10-Hydroxy-δ-2-decenoic acid(10-HDA)in royal jelly(RJ)was determined by GLC. 10-HDA extrated from raw RJ with ether was silylated to TMS derivertive. This method was applied to determine 10-HDA in thirteen samples of RJ gathered in Formosa. The results showed that the method is applicable to general RJ.

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