To study the component of wheat tailing more clearly, peptidoglycan was extracted and refined. By using digestive reaction of both α-amylase and pronase, two extracts of crude peptidoglycan (A & B) were prepared from the tailing of Norin-61 which is a predominant variety of Japanese wheat. Chromatography on a column of DEAE cellulose and gel filtration on Sephadex G-25 gave eight refined peptidoglycan fractions. Gas-chromatogram of the hydrolysate of each fraction proved that arabinose and xylose were the main component saccharides in all fractions. However, combinations between protein and saccharide in those fractions are presumably different from one another, judging from their ratio and the variation in the content of mannose and galactose.

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Content of sugars, starch, organic acids and free amino acids in kiwi fruits (Actinidia chinensis PLANCH. cv. Hayward and cv. Bruno) were determined in growing during June to November and after ripening at 15°C. The following results were obtained. (1) Total sugar content in Hayward and Bruno were low, approximately 0.5% in both cultivars until four months from pollination and gradually increased with fruit enlargement. Total sugar content of Hayward and Bruno harvested at final sampling day was 1.8% and 5.2%, respectively, and those after ripening was 6.4% and 6.3%, respectively. (2) Amounts of glucose and fructose in after-ripened fruit were almost the same, about 3.0%, and occupied 90% of total sugar. (3) Hayward and Bruno fruit obtained at ten days before final sampling day contained 6.5% and 6.0% starch, respectively. At final sampling day starch decreased 4.5% in Hayward and 2.3% in Bruno and 0.3% in both cultivars after ripening. (4) Quinic, citric and malic acids were estimated as major organic acids in growing and after-ripened fruit. Although changes of quinic and malic acids content during growth were slight, considerable increase was shown in citric acid content. Content ratio of quinic, citric and malic acids in after-ripened fruit was nearly 1:1:0.2. (5) Total amounts of free amino acids in fruit showed a little change during growth and after ripening. Free amino acids contained in after-ripened fruit at comparatively higher amounts were arginine, alanine, γ-amino butyric acid, glutamic acid and threonine.

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Anthocyanins were isolated from the grape rind after fermentation of Campbell Early. By the spectral analysis and the direct comparisons of the isolates and their degradation products with the authentic samples, they were assigned as malvidin 3-p-coumaroylglucoside, cyanidin 3-p-coumaroylglu-coside, delphinidin 3-p-coumaroylglucoside, malvidin 3-p-coumaroylglucoside 5-glucoside, peonidin 3-glucoside, malvidin 3-glucoside, cyanidin 3-glucoside, peonidin 3, 5-diglucoside, malvidin 3, 5-diglucoside, delphinidin 3-glucoside and cyanidin 3, 5-diglucoside, respectively. Total content of crude anthocyanin pigments was 0.63g/200g in the rind after fermentation.Anthocyanins were isolated from the grape rind after fermentation of Campbell Early. By the spectral analysis and the direct comparisons of the isolates and their degradation products with the authentic samples, they were assigned as malvidin 3-p-coumaroylglucoside, cyanidin 3-p-coumaroylglucoside, delphinidin 3-p-coumaroylglucoside, malvidin 3-p-coumaroylglucoside 5-glucoside, peonidin 3-glucoside, malvidin 3-glucoside, cyanidin 3-glucoside, peonidin 3, 5-diglucoside, malvidin 3, 5-diglucoside, delphinidin 3-glucoside and cyanidin 3, 5-diglucoside, respectively. Total content of crude anthocyanin pigments was 0.63g/200g in the rind after fermentation.

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Effect of purified rice bran fiber treated with diastase, pectinase, hot water, hot ethyl alcohol, hot acid and hot alkali on the qualities of breads was investigated through the experiment of orthogonal L16 design with six or seven factors by taking at two or three levels. The taste, flavor, specific volume, grain and softness of breads were measured and the data were estimated by variance analysis. From the results of the experiments, it was found that addition of 1 part of partial purified rice bran fiber treated with diastase, hot water and hot ethyl alcohol to 100 parts of wheat flour could not be recommended for breadmaking, but that addition of 5 parts of purified rice bran fiber treated with diastase, hot acid and hot alkali to 100 parts of wheat flour could be recommended for breadmaking. And it was found that good taste and flavor could be obtained by pectinase treatment, but on grain and softness no effect was obtained by this treatment. And it was also found that good products, about flavor and softness could be obtained by large grained rice bran fiber, but could not be obtained by the addition of wheat gluten flour.

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The effects of MgCl₂ and CaSO₄ on the pectic substance during salting of radish root was studied. The results obtained were as follows: (1) The total amount of pectic substance in crude cell wall prepared from radish root was hardly changed during salting, though the ratio of hexametaphosphate soluble pectin (HXP) in the total pectin was markedly decreased and the ratio of hot water soluble pectin (HWP) in it was makedly increased. But MgCl₂ and CaSO₄ reduced the changes in the ratios of those pectin fractions. (2) The contents of Mg and Ca in the crude cell wall decreased during salting, while the addition of MgCl₂ and CaSO₄ reduced the decrease in this case. (3) The content of Mg or Ca in the HWP of the crude cell wall of radish root salted with sodium chloride containing MgCl₂ or CaSO₄ increased during salting, but the incrernent of the Ca content was less than that of Mg. (4) The crispness or hardness of radish root salted with sodium chloride containing MgCl₂ or CaSO₄ increased during salting. Consequently it was presumed that the leak of Mg and Ca from radish root during salting resulted in the decrease of the HXP and the increase of the HWP, and furthermore the increased content of Mg or Ca in the HWP of the crude cell wall by salting with the mixed salt containing MgCl₂ or CaSO₄ might reform much cross-linkages within the HWP molecules to be changed to the HXP which hardened radish root during salting.

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Antimicrobial effect of allylmustard oil (allyl isothiocyanate) and ethanol on the microorganisms associated with "Hiroshimanazuke" (salted Brassica campestris L. var. pekinensis Rupr.) was examined. Squeezed juice from "Hiroshimanazuke" was used as a basal medium and microorganisms grown in "Hiroshimanazuke" were employed as test organisms. The growth of microorganisms was significantly inhibited by allylmustard oil even at 5mg/100ml level, and slightly by 2% ethanol. Synergistic antimicrobial effect was recognized between allylmustard oil and ethanol. Allylmustard oil revealed not only bacteriostatic effect toward lactic acid bacteria but also bactericidal effect toward Gramnegative bacteria at 5mg/100ml level. These results suggest that the shelf life of "Hiroshima-nazuke" can be extended for 45 days longer at 10°C by addition of allylmustard oil alone or in combination with ethanol.

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Some vegetables, which had moderately high pectin-esterase (PE) activity, acquired harder texture through pre-heating treatment prior to boiling process than untreated controls. Dehydration rates of radish and carrot with high PE activity were examined after pre-heating treatment. It was proved that pre-heating treatment promotes the removal of water from the above two vegetable tissues.

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Amounts of soluble tannic substances, alcohol insoluble nitrogen, pectic substances and inorganic elements in the Japanese persimmon were determined during and after the removal of astringency. The amounts of alcohol insoluble material yielded approximately doubled after astringency was removed by ethanol treatment. The increase was mainly concerned with tannic substances, nitrogenous substances and inorganic elements. The sweetened persimmons contained about 13 tfmes more insoluble tannic substances, and about 2 times more alcohol insoluble nitrogen and inorganic elements, compared with the untreated astringent control. From the experimental results, it was presumed that the condensation of tannic substances and the insolubilization of nitrogeneous substances and inorganic elements resulted in the removal of astringency from persimmon.

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The waste water of food processing factories is usually treated with activated sludge, by which process nitrogen and phosphorus compounds were consumed by the sludge microorganisms.
However it has not been determined in detail what percentage of them are utilized by the sludge microorganisms with an excess of these compounds in the waste water. In this study, the waste water of a skim milk factory resolving various amounts of nitrogen and phosphorus compounds was treated with activated sludge. With the waste water of high N/P ratio, the resultant sludge had a high nitrogen content, whereas with the waste water of low N/P ratio it had a high phosphorous content. After the treatment, the water was left to settle for 24 hours and it was found that a part of the phosphorus compounds in the sludge was resolubilized into the supernatant, whereas the nitrogen compounds were reductionally decreased under anaerobic conditions. The phosphorous compounds in the supernatant of the waste water treated with activated sludge were clearly reduced when the chlorella was incubated in the supernatant for 6 days.
A flow sheet of the activated sludge system where the removal of the nitrogen and phosphorus compounds was incorporated was presented.

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