Chewing gum consists of a chewing gum base, sugar and flavors. In this report, we have studied some natural gum which was a primary raw material in the chewing gum base. Chicle, chiquibul, jelutong, sorva and sorvinha were selected as typical naturalgum, their resin components (acetone-soluble fraction) were determined and the distinctive charact eristics of these resins were evaluated. The major components of them were triterpene alcohols which were present as their acetates. The presence of small amounts of free triterpene alcohols was also detected in the resins. In addition to the acetate, the characteristic components of each resin were identified as their caproate(C₆), cinnamate(C₉), palmitate(C₁₆), montanate(C₂₈) and fatty acid esters from behenate to dotriacontanate(C₂₂-C₃₂)in chicle, chiquibul, jelutong, sorva and sorvinha, respectively. After saponification of each resin, three terpene alcehols; α, β-amyrin and lupeol, were obtained as major components. Moreover, two or three unidentified components were detected in chicle and chiquibul. Therefore, five resins were distinguished by means of the analysis of carboxylic acid esters of triterpene alcohol in each resin by gas liquid chromatography and also plotting the absorption ratio 880cm-1/900cm-1 versus 810cm^-1/820cm^-1 of infrared absorption spectrum in each resin.

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The quantitative determination of rice or buckwheat flour contained in wheat flour was investigated at pH3.5 by use of urea polyacrylamide gel electrophoresis. The selection of this pH for the experiment was derived from the previous work by the authors. The major protein bands of rice and buckwheat flour were found to be almost identical in their electrophoretic mobilities, but they were distinguished from that of wheat flour. These peak heights did not change after the heat treatment at 100°C. Therefore, this method was applied for the identification for rice, buckwheat or wheat flour as well as for Soba-noodles. For the quantitative determination of buckwheat flour in commercial Soba-noodles which were processed from wheat and buckwheat flour, the practical equation could be set up. The ratio of wheat flour peak to buckwheat flour peak was used as a variable for the equation. Using 14 kinds of products, the buckwheat concentrations in the whole flours were estimated to be 28% for dry type Soba-noodles and 63% for wet type Soba-noodles in average, respectively.

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The effects of guanidine hydrochloride(GuHCl)and ethylene chlorohydrine(ECH)on the heat-induced gelation of a mixture of myosin B with soybean protein CIF(cold insoluble fraction), myosin B alone and CIF alone were studied. GuHCl and ECH have generally been used as a denaturant and a α-helix-forming agent, respectively. The results obtained were as follows: In the mixture, the heat-induced gelation decreased gradually with increasing the GuHCl concentration up to 0.6M, then a protein film was formed at 1.2M and the solution turned brown and transparent in appearence at 2.4M. On the other hand, the addition of ECH to the protein solutions accelerated gel formability. Changes of the conformation of the protein molecules after the addition of both agents were discerned from the results of gel filtration. Their greater changes in myosin B and CIF were observed by addition of GuHCl and ECH, respectively. That is, original helical polypeptide chains of myosin B played the key role in the heat-induced gelation. In the solution containing CIF, the heat-induced gelation was promoted in the presence of the helix, and it occurred even in the absence of the helix. In the mixture, the pattern of gel filtration reflected the behavior of CIF and it was suggested that the functional proyerties of soybean protein was prominant.

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A rapid, direct determination for major elements(Ca, Mg, Na, Al, Mn, Fe, Cu, Zn, Ni, B and P)in tea by optical emission spectrometry using an inductively-coupled argon plasma source operated at 27 MHZ(Shimazu, ICPQ-100)was studied. The optimum condition for the analysis has been obtained by using the 5% HCl solution containing 1g of ashed tea in 100 ml. The interference on the emission intensity of each element by Ca, Mg and K, which were abundant in tea, was negligible in this solution. By the use of the matrix solutions in which twelve elements(the above mentioned eleven elements and K)were dissolved at three concentration levels(upper, middle and lower)found in tea, a study on the precision of the technique has also been carried out and relative standard deviations of 1% for Ca, Mg, Na, Al, P, Mn, Fe, Cu and Zn and of about 4% for B have been obtaied for the complete analytical procedure.

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The contents of mineral elements in Japanese green teas and foreign black teas were determined by Inductively Coupled Plasma-Atomic Emission Spectrometry. The contents of some elements showed the geographic characteristics among Japanese green teas produced from different areas in Japan. The contents of P, Ca, Cu and Ni in Japanese green tea were significantly different from those in foreign black teas.

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Egg yolk LDL(Low Density Lipoprotein)and HDL(High Density Lipoprotein)were acetylated to three different degrees, respectively. Acetylated LDL showed almost the same turbidity as intact LDL. Viscosity of 88.7% acetylated LDL was 1.1-1.2 fold higher than that of intact LDL. Emulsifying activity and emulsifying capacity of LDL decreased by acetylation. Emulsion stability of LDL increased with the increase of the acetylation degree. Acetylated HDL showed lower turbidity than intact HDL in 2% NaCl soln. Viscosity of 92.0% acetylated HDL was 1.5-1.7 fold higher than that of intact HDL. Emulsifying capacity and emulsion stability of acetylated HDL increased with the increase of the acetylation degree.

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The microbiological surveys were made, on commercial wheat flour, breadcrumbs, and processed orseasoned flour products such as french frying powder, cake mixes and so on. The microbial counts in wheat flour were less than 10⁴/g, while bread crumbs, particularly moist crumbs, were contaminated with considerably high counts of bacteria and fungi. Constituents of bacterial flora were different among each products. It was shown that large numbers of bacilli were detected from processed flour products at a high frequency, while cocci were frequently isolated from most crumbs. Among 343 Bacillus isolates from most samples, 32.4% were B. subtilis, 33.5% B. licheniformis, 14% B. cereus, and 9.6% B. pumilus. B. subtilis and B. licheniformis were common in many of flour staples, and B. cereus was recovered from half of processed flour product samples.

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The visco-elastic behavior of the buckwheat dough fortified with commercial gluten was investigated by using Brabender's Viscograph, Farinograph and Extensograph. All of the measured properties of the fortified dough did not change linearly with the level of added gluten. These physical properties as a whole, however, turned to those of more hard-type wheat flour. Although gluten was not only factor to affect the viscoelastic behavior of dough, the role of gluten to form the buckwheat noodle matrix was considered to be remarkable.

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A device was described for measuring the hardening and softening properties of soybean protein-water suspendion systems. The device was fitted to a coaxial cylinder viscometer with temperature and shear rate controllers and some interface to a computer. The viscometer was designed to operate with a small quantity of sample and gain high accuracy. A hybrid controlprogram was established; (i)Cyclic temperature test(20→90→20°C)under the constant rate of shear, where viscosity at actual temperature was measured in a laminar flow, and (ii)Cyclic shearing test(48.7→243.7→48.7 sec^-1)under isothermal conditions, before and after the heat

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