In order to analyze food properties on images, associated words with foods were investigated. Fifty two foods concerning vegetable foods, confections, beverages, animal foods and othar dishes were studied. Results of former half foods were presented in previous report. In this paper, we describe the results of later twenty seven foods Jinghis Kan dish (65.6), garlic (53.1), mayonnaise (45.9), celebration (43.6), ham (42.3), redbean (41.2), oil (39.6), associated with mutton, gyoza, salad, sekihan, sandwich, sekihan, tempura respectively indicate considerably high. On the other hand, internal organs (18.8), fowl (18.8), river (19.8), shinachiku (20.8), namazushi (21.9), small fish (21.9), whale-meat (23.9), vinegared dish (25.0) associated with liver, raw egg, salmon, ramen, sushi, tsukemono, bacon, oyster respectively represent appreciably low. stuffs or materials of foods and dishes are largely associated with these foods and dishes, that is, cheese in milk, laver in sushi, shrimp in tempura radish in tsukemono, red bean in sekihan, tofu and wakame in miso soup, small fish in tsukudani, mayonnaise and vegetable in salad, ham and bread in sandwich, shinachiku in ramen, garlic in gyoza, potato and meat in curry and rice.
Foods which indicate similar characteristics were investigated by statistical procedue. Fifty foods which are taken in daily life were used, and the results of twenty five are described in this paper. The results of twenty five foods will be reported in following study. Melon, noodle, pine agaric, onion and pear are remarkably similar foods in watermelon, buckwheat noodle, shiitake, scallion and apple. Whereas pop corn, wine, cucumber, caramel and eclair are rather low similarity foods in corn, grape, tomato, chocolate and cream puff respectively.
Lipid constituents of polished rice endosperm and of rice starch were examined each other. The appreciable difference of lipid classes was revealed that rice starch had more contents of free fatty acid and lysophosphatidylcholine than those of rice endosperm. Concerning their fatty acid dompositions, large amount of palmitic acid was detected in polar fraction of both the material. Similar fatty acid patterns, being chiefly composed of linoleic, palmitic and oleic, were found in total and neutral fractions of both the material.