Storage tests were carried out to determine the shelflife of "hiramen", "udon", "hiyamugi" and "sômen". The changes of physical properties of dried noodles during storage were investigated by bending tester, Farinograph, Extensograph and tensile tester. Appreciable increase was observed in bending strength, resistance to extention, tensile strength and their elasticity. The increase gave contrasting effects depending on the kind of noodles, thick or fine; namely, it gave unfavorable influence on palatability of thick noodles such as "hiramen" and "udon", but favorable effect upon fine noodles such as "hiyamugi" and "somen". The reason of this difference was seem to depend largely on the manner to eat: thick noodles are more or less masticated, while fine noodles are tend to be rather swallowed. Fat acidity also increased during storage indicating a possible index for quality change. Cooking loss was reduced by storage showing the improvement of cooking quality. Shelflife of dried Japanese noodles in Tokyo district were concluded as follows: within one year for "hiramen" and "udon", one year and half for "hiyamugi" and two years for "somen".

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It was impossible to make a mayonnaise with a colloid mill at 90V/V% of oil concentration. At 85V/V% of oil concentration the stability of the colloid mill mayonnaise was lower than that of the vacuum mixer mayonnaise. But, at or below 75V/V% of oil concentration the stability of colloid mill mayonnaise was high. The mean globule diametar of every mayonnaise prepared by the colloid mill were extremely small (2-3μm) and nearly monodisperse system. Therefore it seems, probably, impossible to make stable mayonnaise by the colloid mill at or above 85V/V% of oil concentration.
The vacuum mixer mayonnaise with mean globule diameter of 20-30μm and large standard deviation had a superior stability at 85V/V% of oil concentration.
It was presumed that since mechanical strength of thin film of water phase enveloping oil dispersion globules was reduced as concentration of salt and acetic acid became higher, stability of the mayonnaise lowered.
Referring to freeze oil separation it was observed that salt reduced oil separation and acetic acid accelerated it. Furthermore it was recognized that the colloid mill mayonnaise with smaller globule diameter and high viscosity was more stable against freeze oil separation.

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Some inorganic salts were found to enrich the color density at 520nm of anthocyanin solution (pH 3.0) from juice of Campbell Early grapes and to stabilize the enriched color density for forty days.
(1) All of the inorganic salts tested had hyperchromic effect (enrichment of the absorbance at 520nm). A linear relation was obtained between the enriched absorbance at 520nm and the salt concentration (02.0M). Sodium perchlorate was the most hyperchromic effect, followed by sodium nitrate, sodium bromide> sodium chloride, sodium sulfate> sodium phosphate, monobasic.
(2) Sodium perchlorate shifted the absorption maximum (525nm) of anthocyanin solution to 510nm with enrichment of color density.
(3) The hyperchromic effect by addition of the inorganic salts was regarded as the increasing of available pigment concentration.
(4) The enriched color density at 520nm by addition of inorganic salts was favorably maintained during storage for forty days.

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Many organic acids as well as inorganic salts were found to enrich the color density at 520nm of anthocyanin solution (pH 3.0) from juice of Campbell Early grapes and to stabilize the enriched color density for a long period (forty days).
(1) On saturated n-monocarboxylic acid (0.2M), a linear relations existed between the number of carbon atoms (carboxylic acid) and the logarithmic value of ΔE_520nm. Thus, it was proved that the hyperchromic effect enhanced with increasing the molecular weight.
(2) On the polycarboxylic acids tested, a linear relation was also obtained between the concentration of acids and ΔE_520nm. Maleic acid showed the most hyperchromic effect.
(3) Many organic acids maintained the increasing of available pigment concentration during storage.
(4) The organic acids were classified into three groups by the effect on the pigment solution during storage as follows: (i) The first group such as maleic and n-valeric acids; the more hyperchromic effect and favorably maintaining the effect. (ii) The second group such as tartaric and citric acids; the smaller hyperchromic effect and retaining the effect. (iii) The last group such as malonic and oxalic acids; the hyperchromic effect close to the first group but decolorizing the pigment solution.

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The effects of hydrolysis-degree of protein on solubilization of oil were examined with water extracts of acid hydrolyzate of pork meat or acid-precipitated soybean protein.
The longer the hydrolysis time, the higher extractability and the smaller molecular compounds were obtained. The maximum surface activity was obtained with the extracts of both proteins after one hour hydrolysis with 1N hydrochloric acid at 9095°C and longer hydrolysis caused the less surface activity.
Solubilizate with oil became very viscous and high turbidity of emulsion after dilution with water was found when surface activity increased in case of the pork extract. On the other hand, gel forming property or cohesiveness of the extract from soybean protein seemed to affect the solubilization of oil to some extent.
These results suggest that the slight degradation of protein molecule by acid hydrolysis is effective to accelerate the solubilization of oil under the micelle forming conditions.

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The crude major globulins (7S and 11S) of unmatured soybean seeds were simultaneously isolated by the simple method that was effective in separating the globulins of matured seeds. The protease activity in the crude 7S fraction from unmatured seeds was detected to an extremely higher degree as compared with the crude 11S fraction. The 7S globulin, isolated by gel-filtration on Sepharose 4B from the crude 7S fraction of the seeds harvested at 30 days after flowering, was identical with that of the matured seeds on ultracentrifugal and gel electrophoretical patterns. The protease peak on the Sepharose 6B column chromatogram of the crude 7S fraction was different from the 7S globulin peak. The activity of the protease fraction of which maximum value was observed in the seeds harvested at 25 days after flowering, decreased remarkably during seeds development. The effect of the protease fraction from the unmatured seeds harvested at 25 days after flowering on the major globulins isolated from the matured seeds was examined by gel electrophoresis. The results indicated that the products produced by the protease came from only the 7S globulin.

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Air oven method working at 105°C for 24 hours has been widely used for drying soybeans combined with electrical moisture meters, especially at the grain drying plants of The Agricultural Cooperatives. Therefore, the relationship between the determination of moisture content of soy dough with 60% moisture and its composition was pursued in this work. The results obtained indicate the following:
1) A extent of oil content in the water-in-oil emulsion has no meaningful effect on the determined moisture content.
2) The easiness of moisture determination is statistically Soy dough> Defatted soy dough=Protein dough.
3) If the protein content in the dough exceeds 52%, dry basis, the vaporization of water from the dough is prevented, especially for the first five hours of drying.
4) This may be brought about by the stronger water-binding force as well as the stiffening of the sample, which cancel the effect of the larger thermal conductivity.

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In our previous paper, we noticed that the accumulation of small amounts of odd-numbered fatty acids in rats fed a diet containing whole egg powder. To clarify whether odd-numbered acids in body fats of rats are derived from diet or not, rats were fed a diet containg soybean and tuna for 3 weeks and the relation between odd-numbered acid contents in diet and the accumulation of those into body fats were analyzed. Total contents of odd-numbered acids in tissue fat of rats fed on soybean and tuna diet were 0.78 and 0.33% of total acids, respectively. On comparing the amounts of oddnumbered acids intake during feeding period with gain of such acids during the period, it was evident that a large portion of the oddnumbered acid gain during feeding period was not caused by diets.

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