White Leghorn hens were fed diets containing of soybean oil, coconut oil, lard or beef tallow for a period of 50 days. The feeding of soybean oil to hens resulted in considerable increase of 18:2 and 18:3 acids accompanied by decrease of 16:0 and 18:1 acids in liver, abdominal fat, blood and egg yolk lipids. On the case of coconut oil feeding, the increase of 12:0 and 14:0 acids and the decrease of 18:1 and 18:2 acids were observed in the above-mentioned lipids. The fatty acid compositions of lipids obtained from hens of lard diet group were fairly resembled to that of lipids from beef tallow diet group. In general, the fatty acid patterns of respective lipids from hens reflected the fatty acid compositions of diets, and it was considered that the abdominal fat was affected most markedly by dietary fats. Although the total cholesterol contents in egg yolk were not significantly differed among each diet groups, the total cholesterol contents in liver, adipose tissue and plasma of coconut oil diet group and of beef tallow diet group were higher than those of soybean oil and lard diet groups. Triglyceride, phospholipid and cholesterol contents in plasma were differed among the diet groups, and the values of every lipid components in serum were as follows in increasing order: soybean oil, lard, beef tallow and then coconut oil diet groups. The each other's proportions of plasma lipid components were nearly the same values on all diet groups, that is the proportional values of TG:PL:TC were about 15:10:3 in weight percent, and it seemed that those lipid contents in plasma were parallels to the saturated fatty acid contents of plasma neutral lipid fractions.

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This study was performed to establish a method for producing so-called "Futomoyashi" or highquality thick bean sprouts by improving cultivation method. Intermittent short time treatments with artificial sunlight (Asl: 500, 2500, 5000, and 10000 lux), ethylene (C₂H₄: 10, 50, and 100ppm), and carbon dioxide (CO₂: 400, 600, and 800ppm) were done singly or combinedly (2500lux Asl+50ppm C₂H₄, 2500lux Asl+600ppm CO₂, and 50ppm C₂H₄+600ppm CO₂), and the effects of these treatments on the growth of bean sprouts and on the generation of ethylene and carbon dioxide were examined. Single intermittent treatments with these three agents, when performed at appropriate levels, produced similar effects on the growth of bean sprouts. To clarify the relationships between these agents, the rates of ethylene and carbon dioxide generated from the bean sprouts by single treatments were measured. (The treatments were done as described previously.) It was revealed that under intermittent treatments artificial sunlight stimulated the production of ethylene and carbon dioxide, ethylene increased the generation of carbon dioxide, and carbon dioxide enhanced the production of ethylene. Within the range from 500lux to 10000lux, artificial sunlight increased the generation of carbon dioxide and ethylene as light intensity increased. At 50ppm, ethylene gave the greatest stimulus to carbon dioxide production by bean sprouts. Treatment with carbon dioxide resulted in the greateat increase in ethylene generation at 400ppm in the both soybean and mung bean sprouts and at 800ppm in adzuki bean sprouts. It can be concluded from these results that treatments with artificial sunlight and carbon dioxide effect the growth of bean sprouts under the stimulus of ethylene production. And thus the mechanisms of effects of these three treatments on the growth of bean sprouts are fundamentally the same.

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Physical properties and fine structure were analyzed on soybean fibrous protein prepared by "gravity dropping method", which forms the fibrous protein by dropping protein dope solution into a coagulation bath through nozzles under gravity. The fibrous protein thus prepared showed higher water holding capacity and lower tensile stress and energy than a soybean fibrous protein commercially available. Cross-section of the fibrous protein had unique dual structure; the outer-layer was observed around half of the cross-section. The structure seemed to be closely related to the processing method, particularly coagulation process. Sausages were prepared by blending with the fibrous protein (A) or the commercial one (B) and pork to compare certain physical properties with those of control sausage blended with pork alone (C). Although no statistical significance was found among the three in terms of breaking energy with bending test, bending force and viscosity index of both A and B were higher than those of C, suggesting the occurrence of interaction between soybean and meat proteins. Additionally it seemed that not only the physical properties of the fibrous protein itself but also other factors such as size, length and pretreatments affected on the physical properties of sausages blended with the fibrous proteins.

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Lipoxygenase activity and volatile components in hypocotyl, cotyledon and seed coat, or in whole seed, were determined, using the leading soybean varieties produced in Japan. The results obtained are as follows; (1) Distribution differences in lipoxygenase-1 (L-1) was remarkable between hypocotyl and cotyledon of seed, whereas those of lipoxygenase-2 and -3 (L-2 and L-3) were not significant always, The activities of L-1, L-2 and L-3 were lowest in seed coat. (2) There was distinct difference in lipoxygenase activities among soybean varieties. (3) The amounts of volatiles in the component parts were found in the order; cotyledon>hypocotyl>seed coat. The content of alcohols in seed coat, acetaldehyde in hypocotyl and n-hexanal in cotyledon were dominant, respectively. (4) There existed the positive correlations between beany flavor and the activities of L-1 and L-2, and also between beany flavor and the amount of n-hexanal.

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In the production of "Takuan-zuke", it is often required to store "Daikon" (Raphanus sativus) for a long period of time before we produce the final commercial products. This is not easy especially when low concentration of salt is employed in response to the recent trend of reducing the salt content in food products. However, this can be performed when nitrogen gas-packing system is employed for the storage of "Daikon", even using a relatively low salt concentration of about 6%, as reported previously. A comparative study was carried out on the changes of constituents and microbial flora in "Tsuke-eki" (soaked fluid of salted "Daikon") in both nitrogen gas-packing system and conventional open-system from Dec. 19, 1982 to Jul. 2, 1983. Until early April of 1983, Saccharomyces servazzii was the dominant yeast species in both nitrogen packing system and open system. Later, it was replaced by Debaryomyces hansenii in the open system, while it is maintained as the dominant yeast in nitrogen gas-packing system. The growth of harmful microorganisms for "Daikon", such as Hansenula anomala, Pichia membranaefaciens, Candida sp. 2, Rhodotorula rubra was suppressed by keeping the "Tsuke-eki" at pH 4.3 and 2% ethanol concentration due to the presence of this yeast. As a consequence, the "Daikon" can be maintained in good condition for a long period of storage in nitrogen gas-packing system.

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In the previous paper we presented a rapid and exact method (an alkaline method) to extract ethylester of fatty acids and glycerides as well as free organic acids in "miso". Employing the method twenty kinds of miso including rice koji, soybean koji, barley koji and local home made "miso" were analyzed by gas chromatography and following results were obtained. (1) The amount of ethylester of fatty acids showed about double of the values reported previously by the celite method, and nearly 50% of the total fatty acids in the original glycerides exsisted as their ethyl esters in "miso". (2) Free organic and fatty acids in various kinds of "miso" were found generally lower than 0.75%, and the dominant acids in non-volatile was lactic acid. The content of free fattyacids in soybean koji "miso" was near 0.18% which was higher than the average content of rice koji "miso" (0.01%). (3) From a kind of soybean koji miso in Aichi Prefecture, a mixture of ethylesters and methylesters of fatty acids was found in about equal amounts. (4) Concerning volatile organic acids, acetic, isobutyric and iso-valeric acids were found in all of the tested "miso". The later two acids giving uncomfortable flavor to miso were found higher in home soybean and rice koji miso (0.014%) than commercial rice koji "miso".

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Six musts with different turbidity were prepared from the same 'Koshu' grapes by crushing, pressing, and centrifugation. The effects of turbidity of these musts on fermentation rate and wine composition were investigated. The maximum fermentation rate increased with an increase of must turbidity, although the final alcohol concentrations hardly varied with must turbidity. Yeast cell counts observed in the fermenting must with the highest turbidity were about 1.5 times these observed in the fermenting must with the lowest turbidity. From this finding, the high fermentation rate using the must with high turbidity seemed to be closely correlated with cell growth. Chemical compositions of the wines made from the above musts were examined. No significant differences in compositions of the wines were observed, but the content of protein nitrogen of the wine made from the must with high turbidity was slightly higher than that of the wine from the must with low turbidity.

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A white and two red wines were produced from unripe Koshu and Cabernet Sauvignon grapes, and wild grapes held under carbon dioxide for 7 or 14 days before crushing (carbonic maceration). Carbonic maceration was found to produce red wines with higher pH, less total acidity, malate, tartarate, total phenol, total nitrogen and amino acids, but gave no effect on the quality of Koshu white wine. The taste of the red wines produced by this pecial process was softer than that of the wines made by the traditional process.

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A method of prediction of changes in moisture content of seasoned and roasted lavers in doublepackaging systems was investigated by two steps. In the first step, the moisture sorption isotherms of roasted and seasoned lavers were determined. An empirical equation proved to be suitable to express the isotherms of the both products. In the second step, a generalized mathematical model together with the empirical equation of the isotherms was used to predict the moisture changes in roasted and seasoned lavers double-packaged with polyolefin materials. The model was adequately feasible to predict the moisture changes since the predicted values agreed fairly well with the measurements. The results obtained implied the high potential of computer-aided simulation technique to design moisture-proof packaging of foods.

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