Starch granules isolated from 10 origins, were characterized by solubility and swelling power, gelatinization temperature, and amylography before and after starches were defatted and reincorporated with palmitic acid. The gelatinization temperature did not vary much whether the samples were defatted or reincorporated, and thus the parameter did not serve as a criterion of starch characteristics. Also the lipid contents of the starch did not serve as that of starch classification. The solubility and swelling power were restricted by introduction of palmitic acid except for waxy starch. Based upon the amylographic patterns of non-defatted, defatted and reincorporated starch samples, starches were classified into the following five groups: I. corn starch, II. potato starch, III. waxy starch, IV. Chinese yam starch and V. legume starch.

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Three fractions-neutral lipids, glycolipids and phospholipids were obtained from total lipids in cap and stalk of "Koshin" (Shiitake, Lentinus edodes, with expanded cap), and their lipid compositions and fatty acid compositions were studied by means of silic acid chromatography, thin-layer chromatography, thinchrography and gas-liquid chromatography. The following results were obtained: (1) The total lipid content in the cap and stalk were 0.50g (4.58% in dry matter) and 0.45g (2.65% in dry matter), respectively. (2) Reviewing the composition of each lipid fraction in total lipids, it was found that the contents of neutral lipids (46.7-48.8%) and phospholipids (42.0-43.8%) were high, while that of glycolipids (9.2-9.5%) was low. (3) The main lipid in neutral lipids was triacylglycerol (58.0-58.5%) followed by sterol ester (16.9-17.4%), sterol (15.6-16.4%), diacylglycerol (5.8-6.0%) and monoacylglycerol (1.1-1.3%). (4) The main lipid in phospholipids was phosphatidyl ethanolamine (58.3-60.2%) followed by phos hatidyl choline (17.3-19.5%), cardiolipin (12.8-14.0%) and lyso-phosphatidyl choline (4.8-6.6%). (5) Fatty acid composition was not significantly different among total lipids, neutral lipids, glycolipids and phospholipids contained in cap and stalk. The main fatty acid was C 18:2 followed by C 16:0 and C 18:1 acids.

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Adsorption of lead, copper and cadmium in solutions by roots of waterhyacinth were studied by batch and column methods using atomic absorption spectrophotometry (AAS). Lead, copper and cadmium were adsorbed to dry roots of waterhyacinth as rapidly as to fresh roots. This result suggested that metal adsorption by the roots was based on chemical action of some components contained in the roots, but not on physiological action. Maximum amounts of metals adsorbed by 1 gram of dry roots were 43 to 52×10^-5 gram equivalent of lead, 48 to 53×10^-5 gram equivalent of copper and 31 to 34×10^-5 gram equivalent of cadmium from single metal solution. There was selectivity in adsorption by the roots. Lead was adsorbed most strongly among these 3 metals whereas cadmium was adsorbed most weakly. Metals adsorbed to the roots were eluted out completely with 0.1N hydrochloric acid, and adsorption ability of the roots was almost recovered. Therefore, the roots could be used repeatedly for the collection and removal of metals in solutions.

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Previously, it has been elucidated that the coffee brown pigments are produced from chlorogenic acid and sucrose by roast. Therefore, the industrial production of coffe-like brown pigments is possible if chlorogenic acid could be obtained at low price. For preparing the coffe-like brown pigments and improving the quality of protein isolate, chlorogenic acid was extracted from defatted kernels of common sunflower (Helianthus annuus L.) seed with aqueous methanol and the obtained extract was roasted with sucrose at 170°C for 17min by using the previously reported model roast method. The odorless brown pigments like those in medium roast coffee were obtained, and from the residual kernels treated with aqueous methanol, white protein isolate was prepared by the extraction with 0.04M NaOH and the precipitation at pH 4.0.

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In order to discover a new use of frozen plasma as a part of effective utilization of animal blood, concentrated plasma was prepared by ultrafiltration and its functional properties were studied. Further, effects of protein concentration, heating temperature and time, pH, sodium chloride, phosphates and sodium hydrosulfite on gel strength of gelatinized concentrated plasma by heat were investigated to examine the possibility of substitute of plasma for meat in processed meat products. When plasma was concentrated 2-3 fold with an ultrafilter of cut-off molecular weight up to 200000, the gel strength of the heat-treated concentrated plasma was found to be as high as that of commercial sausage which indicates the possibility of an use for meat substitute. The gel strength of concentrated plasma increased with increasing concentrations of protein and was almost comparable to that of commercial sausage at a concentration of 15% after heating at 75°C for 45min. or at a concentration of 20% after heating at 70°C for 40min. The rise of pH values increased the gel strength markedly, whereas the presence of sodium chloride, phosphates and the reducing agent did not affect on gel strength so much.

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Tocopherol contents of Mat-cha, Gyokuro and Sen-cha were determined by the HPLC method. Each sample solution was prepared by the method of McMURRY et al. with some modifications from one gram of pulverized tea (0.5mm). Tocopherols were determined by HPLC with Finepak SIL column (4.6×250mm) at room temparature: they were eluted with n-hexane-isopropyl alcohol (99.5:0.5v/v) at a flow rate 1ml/min and detected at 280nm (AUFS 0.08). 6 Hydroxy-2. 2. 5. 7. 8-penta methyl chroman was used as an internal standard. Calibration curves were prepared on the basis of chromatographic height of peaks by using pure α.β.γ.δ-tocopherols and the internal standard (0, 5-2.0×10^-6g/5μl injection in n-hexane. Contents of α-tocopherol were 24, 1-35.9mg/100mg in Mat-cha, 23.9-24.5mg/100g in Gyokuro and 55.6-71.4mg/100g in Sen-cha, respectively. β, γ and δ-tocopherols were not found in Mat-cha, but a little in Gyokuro and Sen-cha.

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Air borne bacteria were surveyed in three raw chicken retail shops from May to December, 1982. For collecting the bacteria, a RCS-air sampler was used. The average counts in those shops throughout the research period were 0.44±0.019, 0.51±0.20 and 0.49±0.41/l of air, respectively. The bacterial counts in the spring and the summer were relatively lower than those in the fall and the winter. The bacteria were composed mainly of gram positive cocci, and gram positive sporeforming and nonforming rods. Gram positive cocci were the most predominant and consisted of 65 to 70% Staphylococcus and 30% of Micrococcus strains. Particularly, staphylococci were detected at a higher frequency in the summer.

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Kannondai 2-1-2, Yatabe-machi, Tsukuba-gun, Ibaraki, 305 Karl-Fischer (KF) method using a high factor KF reagent (10mg H₂O/ml) was applied to determine moisture in foods containing high moisture or components which were decomposed or volatilized by heating. Moisture was extracted from foods with methanol and then titrated with KF reagent using automatic titrater (Mitsubishi Kasei Co., type KF-01). This method was compared with the conventional oven-drying methods (vacuum oven and air oven method) in the measurements of various kinds of foods. Moisture contents in miso, shoyu (soy sauce) and yogurt (whole milk, unsweetened type) by KF method were 44.28, 66.77 and 86.73%, and lower by 1.36, 1.70 and 0.28% than by vacuum oven method (25-30mmHg, 60±1°C), respectively. Because these foods are considered to contain volatile (ethanol etc.) or easily decomposed components by drying, KF method is desirable to be applied. KF method, vacuum oven method and air oven methods (98-100°C, 3h for yogurt, and 105±1°C, 3h for may nnaise) gave the practically same moisture values in the measurements of yogurt (skimmed, sweetened type) (80.34, 80.12 and 80.16%, respectively), mayonnaise (20.69, 20.57 and 20.57%, respectively) and Satsuma mandarin juice (87.71, 87.88 and not measured, respectively). Though KF method was less precise than vacuum oven method and air oven method (except for mayonnaise), it gave a practically satisfactory precision. Therefore, three methods are considered to be applicable to practical measurement of moisture in these foods. Because KF method is rapid and practically precise, it could be applied to the determination of high moisture. KF method is especially advantageous for a rapid measurement.

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