For the efficient production of bean sprouts having heavier (thick) hypocotyl, a combined treatment with artificial sunlight lamp (Asl), ethylene and carbon dioxide gases was investigated. Soybean, Mung bean, and Adzuki bean were soaked in 30°C water for 5 hours and planted on sprouting beds in the dark at 30°C. Water was sprayed for 15 minutes at intervals of 4 hours. Combined treatments were as follows: Asl (2500lux)+C₂H₄ (50ppm), Asl+CO₂ (600ppm) and C₂H₄+CO₂. Gases were flushed by 1.0l/min for 60 minutes once a day starting 12 hours after planting. Asl was applied for 60 minutes everyday. The all combined treatments showed striking effect on the growth and quality of bean sprouts. With the C₂H₄+CO₂ treatment, elongation and thickening, hardness, weight, and increase of vitamin C content of hypocotyl were most strikingly enhanced and furthermore the treatment showed favorable effects such as retardation of yellowing of hypocotyl and gloss and transparent appearance. Cultivation period was shortened by 3-4 days. With Asl+C₂H₄ and Asl+CO₂ treatments resulted in excessive promotion or inhibition of hypocotyl elongation, promotion of yellowing of hypocotyl and excessive hardening of hypocotyl. Thus the intermitent treatment with combination of C₂H₄+CO₂ seems to be useful for producing efficiently the heavier hypocotyl bean sprouts rich with vitamin C.

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Acetobacter strain No. 2 and Acetobacter strain M-1 were non-motile, gram-negative rods and had the Q-9 (Q-8) system. They oxidized both acetate and lactate, and produced acetic acid from ethanol, however, did not produced dihydroxyacetone from glycerol and water soluble brown pigments. Growth on Hoyer-Frateur medium, the formation of thick pellicle or the formation of ferric chloride-positive substance in glucose and fructose broth were not observed. Acetobacter strain M-1 had the ability to grow on glutamate agar, and to produce acids from L-arabinose and D-galactose, whereas Acetobacter strain No. 2 did not have such properties. From these results, Acetobacter strain No. 2 and Acetobacter strain M-1 were identified as Acetobacter pasteurianus.

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Among various simple metabolites (22 sugars, 11 organic acids, 18 amino acids and 10 dipeptides) added to basal medium, glycerol, lactic acid, succinic acid and L-alanine were found to have a superior stimulative effect on acetic acid production by Acetobacter pasteurianus No. 2. In particular, glycerol had the remarkably stimulative activity under various culture conditions. On the other hand, glucose, malic acid, L-proline, succinic acid showed the remarkably stimulative effect on the production of acetic acid by Acetobacter aceti IFO 3281. Sugar alcohols except for glycerol were not effective to Acetobacter pasteurianus No. 2, but exhibited the stimulative effect to Acetobacter aceti IFO 3281. Among the glycerol metabolites in the EMP pathway, the supplement of DLglycerophosphate or dihydroxyacetone to basal medium showed considerably stimulative effect. Unexpectedly, no stimulative activity was observed in phospholipids and fatty acids other than cis-9-octadecenoic acid on acetic acid fermentation.

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Pleurotus ostreatus (Fr.) Quel was divided into two groups, one was mature group with more than 1cm diameter pileus and the other was young group with less than 1cm diameter. The contents of water, ash, minerals, free fatty acids, organic acid, free amino acids and saccharides in pileus, stipe, and base of stipe were determined. The results are as follows: (1) Water and ash contents were from 86% to 92% and from 0.9% to 1.3% respectively for all of the parts examined. (2) K, P, Na, Mg, Cu, Zn and Mn were measured. The content of K (361mg/100g) was the highest, then P (121mg/100g), Na (28.0mg/100g) and Mg (17.4mg/100g) followed. (3) As for free fatty acids, C₁₄, C₁₅, C₁₆, C₁₇, C₁₈, C_18' and C_18" were detected. Among them C_18" was the main one which accounted for more then 60% of total fatty acid. (4) With ten prevalent organic acids, pyroglutamic acid was the largest, followed by malic acid and succinic acid. All of them were found to be higher in a stipe part. (5) The total free amino acid content was 337.4mg/100g in average. Twenty nine free amino acids were detected. Glutamic acid was the highest, followed by ornithine and alanine. These three amino acids accounted for about 35% of total free amino acid. Glutamic acid content was high in a mature pileus and in a base of stipe. Similarly ornitine and alanine contents were high in a stipe. (6) Mannitol was contained mainly in a base of stipe. In every part tested, mannitol was contained more than glucitol (7) Mannose and glucose were contained mainly in a stipe part.

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Studies on the removal of hesperidin in Satsuma mandarin juice with adsorbents were carried out. The results were as follows. (1) In the reconstituted juice, more than 90% of hesperidin was insoluble, that is, insoluble hesperidin content was 91mg/100ml and soluble hesperidin content was 9 mg/100ml. Under this condition, adsorbents did not scarcely adsorb hesperidin. (2) When the reconstituted juice was heated for 10minutes at 90°C, 95°C and 100°C, about 50%, 75% and 100% of hesperidin was changed to soluble form respectively. (3) When reconstituted juice heated for 3 minutes at 100°C, in which about 85% of hesperidin was solubilized, was treated with adsorbents of HP-20, S-861 and SP-207 by a batch method, 80-95% of soluble hesperidin was adsorbed. (4) When the single strength juice was treated with adsorbents of HP-20, S-861 and SP-207 by the batch method, more than 90% of hesperidin was adsorbed. (5) The single strength juice containing 100mg/100ml of hesperidin was treated with adsorbents by a column method. As the result, adsorbents of HP-20, S-861 and SP-207 was very effective, which adsorbed over 95% of hesperidin and average hesperidin content in the juice was about 3mg/100ml after continuous operation for 6 hours. (6) When the single strength juice was treated with adsorbents by the column method, essential oil content was decreased from 0.05 to 0.02%. However, adsorbents did not scarcely influence on adsorption of other juice components.

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Changes in the lipids of pork and beef, sliced and ground, were studied during heat treatment at higher temperature. Fat portions of the samples were trimmed, then they were sliced about 8 mm in thickness, vacuum-packed in flexible retort pouches (13×17cm), and cooked to a core temperature of 124°C at the F values ranging from 4.6 to 32. Finely ground pork and beef were also cooked in the same manner. TBA value of pork increased during the heat treatment and was higher in the ground meat than in the sliced one. However, there was no relationship between the degree of increase in TBA value and the increase of F value. Contrary, TBA value of beef decreased during the heat treatment. The contents of total lipids (TL) in pork and beef were 3-4% and 8-10%, respectively, and almost unchanged during the heat treatment, while those of polar lipid (PL) slightly increased. In the PL of pork and beef lysophosphatidylcholine (LPC) and lysophosphatidylethano- lamine (LPE) were formed during the heat treatment and increased with the increasing of F value. LPC and LPE were found at higher levels in beef than pork. Free fatty acid (FFA) both in pork and beef decreased during the heat treatment, though some of PC and PE were hydrolysed to LPC and LPE, respectively. No outstanding change was found on triglyceride (TG) composition on the basis of total carbon number of acyl chain during the heat treatment at the F values of less than 8.6 for pork and 12 for beef. However, when the samples were cooked at the F values of 21 or higher, TG of C-52 and C-54 decreased, while those of C-48 and C-50 increased. This observation suggests that intra-and/or inter-molecular rearrangement of TG occurs during the heat treatment. Little change was observed in the fatty acid compositions of TL, PL, and non-polar lipid (NL) in pork and beef during the heat treatment, with the exception of C20:4 in PE which decreased.

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The softening of potatoes during cooking was evaluated in terms of hardness by texturometer. The rate of softening followed first-order kinetics and the rate constant, k was given (80-99.5°C) by k=7.49×10¹⁹ exp (-1.74×10⁴/T) where, T: temperature (°K). Internal temperature of potatoes during cooking was calculated from an equation of three-dimensional heat conduction and the internal temperature at arbitrary cooking time was expresed as rate constant. Thus, it was possible to calculate the softening ratio of cooked potatoes from the rate constant. The optimum cooking time for 1-4.6cm cube-shaped potatoes at 99.5°C was represented by the following equation approximately by Θ=0.98LL²+0.67L+6.15 where, Θ: optimum cooking time (min), and L: length of edge (cm).

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The effects of sponge dough mixing temperature, sponge dough fermentation time, dough mixing temperature and floor time on fermentation loss during pastry production by the sugar containing sponge dough method were investigated by the experiment of orthogonal L₈ design. The fermentation loss was affected by the sponge dough fermentation time and dough mixing temperature. It is proposed to estimate the fermentation loss rate in production control of sugar containing sponge dough method at two per cent.

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Quantitative determination of β-phenethyl isothiocyanate was investigated employing GC equipped with FID and FPD. Column bath temperatures were isothermal at 120°C and programmed from 80 to 160°C. When n-hexane was used as a solvent and thianaphthene was used as an internal standard, relation curves between peak area of β-phenethyl isothiocyanate/that of thianaphthene (KI, AI/Astd) and concentration of β-phenethyl isothiocyanate described straight line using FID. Using FPD, however, these curves described parabola, and relation curves between √KI and concentration of β-phenethyl isothiocyanate described straight lines. Accordingly, it was concluded that possibility of quantitative determination of β-phenethyl isothiocyanate was proved using both FID and FPD. Contents of β-phenethyl isothiocyanate in 5 kinds of horseradish flour hydrolysates were 0.128-0.241 wt% in the case of FPD (programmed).

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A determination method of methyl cellulose (MC) from canned mandalin oranges was developed by using semimicro Zeisel apparatus and gas chromatography. MC was extracted from 25g of sample with water and the solution was dialyzed against water for 2 hours. The inner solution was evapolated to 3 ml, and passed through the gel permeation chromatographic column (Toyopearl HW-60F, 1.5×30cm) by water in order to remove the low molecular weight substances which have the methoxyl groups. The fraction containing MC was condensed to 1 ml and transfered into semimicro Zeisel apparatus to decompose of MC. The methyl iodide caught in ethyl acetate was determined by gas chromatography equipped with a flame ionization detecter. The recovery of MC at the level of 0.1% was 86%. MC contents in eleven samples of commercial canned mandalin oranges was determined, three samples in which contained 0.0008-0.0015%.

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