The composition of carotenoids in loquat fruits (Mogi and Tanaka varieties) were studied qualitatively and quantitatively. The carotenoids were separated and purified by magnesia column chromatography and identified by order of adsorption affinities on magnesia and alumina, absorption spectra, color reaction test for epoxides, furanoxide transformation test of 5, 6-epoxides with ethanolic hydrochloric acid solution, and partition coefficient by Krinsky's method. Approximate contents of each carotenoid were calculated with E1% 1cm. Total carotenoid contents in Mogi and Tanaka was about 2.1 and 1.7mg%, respectively. Approximate percentage of each carotenoid to totals in Mogi and Tanaka were 33 and 31 for cryptoxanthin, 30 and 42 for β-carotene, 13 and 7 for cryptoxanthin 5, 6, 5', 6'-diepoxide, and 8 and 8 for violaxanthin, respectively. These pigments constitute principally the orange color of loquat fruits. As minor carotenoids, trollixanthin, cryptoxanthin 5, 6, 5', 8'-diepoxide, ζ-carotene, phytofluene and persicaxanthin like (unidentified) were also found in both varieties.

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The effects of the initial pH, incubation temperature and airation rates or. the mycelial growth forms, mycelial yields and protein contents of mycelium in submerged cultures of Lyophyllum decastes (Fr.) Sing were investigated. The mycelial growth and growth forms were affected by the initial pH of media and incubation temperature. It was found that the optimum initial pH and incubation temperature on mycelial growth were 5.0 and 25°C respectively. Growth forms of mycelium were transformed from pellet type into filamentous type by lowering the initial pH values. Also the shaking conditions affected on mycelial growth forms and mycelial yields. With increasing Kd values, the mycelial growth forms were changed. The highest yields of mycelium were obmined with 100 cycles per minute.

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Torsional strength of dried japanese noodles were determined by a specially made pendulum type tester. The high negative correlation between the moisture content and the torsional strength of the noodles was shown. Thus, it was necessary to determine the torsional strength by fixing appropriate moisture basis percentage; it was fixed to 13.5% in this experiment. The dried noodles on the market whose torsional strength were over 70kg/cmcm² had not any vertical crack (a partial split), while more than 50% of dried noodles whose strength were below 60kg/cmcm² had cracks. Furthermore, it has been investigated that those noodles, moisture of which being carefully controlled in the manufacturing process, showed the increasing torsional strength during the storage, while those without careful moisture control showed gradual decrease of the strength even if they had as high as 100kg/cmcm² immediately after the manufacturing. In the latter case, noodles may or may not get cracked afterwards. It was concluded that determination of the torsional strength of the noodles can use as an index for the evaluation of the quality of the dried noodles.

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The deterioration on mechanical properties of carrot caused by freeze-thawing are usually unavoidable. Contributions of factors of the plant itself to the deterioration were determined during two years by the experiment using the same variety of carrot, treatment and methods. The data of uniaxial compressive rupture test by Instron type instrument were analyzed by 2k type fractional factorial experiment using orthogonal arrays. Varieties, tissues of phloem and xylem, product years, and existence of treatment of blanching and freeze-thawing were taken up as the factors. Level means and variance ratio of main effects were investigated. Low values of variance ratio were obtained for the factors of varieties, product years and tissues, whereas large effects of treatments of blanching and freeze-thawing were recognized. Accordingly, it seems that prevention of texture change of carrot is more effective by improvement of freezing process than by plant breeding. An index of texture deterioration on freezing process of carrot was estimated by the apparent modulus of elasticity, but no relation was recognized between the apparent modulus of native raw carrot and the modulus of frozen-thawed sample of the same individual.

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Effect of addition of calcium salt with a similar way of canned vegetables was examined using the method of factor analysis to prevent the deterioration of texture of carrot caused by freeze-thawing. Cylindrical and cross sectional test pieces of carrot were soaked in 1 or 3% calcium acetate solution at a room temperature or 60°C under the vacuum, after washing, specimens were treated blanching, freezing and thawing, and then carried out the examination of uniaxial compression and puncture by Instron type instrument. The data were analyzed by 2k type fractional factorial experiment using orthogonal arrays. Varieties and tissues of carrot, existence of treatment of branching, freeze-thawing and calcium addition were taken up as the factors. Level means and variance ratio of main effects were investigated. No effect of addition of calcium was obtained on the treatment in 1% calcium acetate Solution, however, in 3% the solution, significant effect of the addition was recognized on the apparent modulus of elasticity of surface part of test pieces by comparison with a blanching fraction.

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Economical handling of ion exchange waste is a deciding factor in determining the type of ion exchange system to be used in todays sugar industry. The improved ion exchange system of desalting sugar liquid by the reverese method gave the following merits.
(1) The refining of the more colored sugar liquid was possible and constant production of sugar liquid of good quality could be attained economically.
(2) The re-utilization of the wastes from each resins was possible.
(3) Contamination of the strongly basic anion exchange resin was reduced.
(4) Not only the quality of the product was improved, but also the quantity of the effluent was increased.
The varieties of resin and the system employed for this refining process are; the primary tower; the 1-type strongly basic anion exchange resin (OH), and the strongly acidic cation exchange resin (Na). the secondary tower; the 1-type strongly basic anion exchange resin (OH). the final tower; the weakly acidic cation exchange resin (H).

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The conditions for gel formation with myosin B and/or soybean protein CIF (Cold Insoluble Fraction)were studied, and following results were obtained:
(1) It was made clear that 15 mg/ml myosin B and 50mg/ml CIF begin to form the gel when heated at 70°C for 4 min and at 100°C for 10min, respectively.
(2) In the mixture of myosin B with CIF, the gel can be formed even under such conditionsthat the gel has been imposible to form with single protein, and it was observed to form a more stable and rigid gel by the interaction of both proteins,
(3) It was confirmed that most of the myosin-heavy chains concern directly with gel formation.

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On the basis of the optimum conditions of gel formation, the heating ways of the mixture of myosin B with CIF were examined. The formability of protein gel having the desirable rheological properities was demonstrated when the protein mixture was heated by either of the following three ways:
(1) 135°C in a few seconds.
(2) 70°C for 4min, subsequently 100°C for 30min.
(3) 70°C for 4min, subSequently 100°C for 4min, and finally 135°C in a few seconds.

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Extraction rate of oil from fish muscle with solvent immiscible in water was investigated in the early stage of extraction. It was reported in our previous paper that ratio of extracted oil and removed water was constant through the early stage of extraction independently of time. Therefore, dehydration rate was considered by assuming the extraction of mixture of oil and water was pushed out, and following equation was derived for cubic system by a simple model about dehydration. The emerimental results were agreed well with this equation.
1-R^1/3_ω=Kω/L√t
This equation may be applied to the extraction of oil because of the mechanism of oil extraction in early stage would be the same mechanism of dehydration. Then, to draw an extraction curve on semi-logarithmic gragh, ln R vs. Kt, following equation was derived.
Kt=3ππ²D/K₀₀²(1-R^1/3)(1-R^1/3)H
This equation was also agreed well with the experirnental results about extraction of oil.

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