A total of 15 samples were analyzed to know the quality and oxidative stability of recent products of shortening for frying. 1) Acid values for all samples were below 0.1, and there was hardly any difference in saponification value among the samples, but the melting point and iodine value varied greatly according to their purpose of use. Content of the total tocopherols was in the range of 0-41.9mg/100g (mean 18.8mg/100g) and that of citric acid, 0.4-18.6ppm (mean 7.9ppm), but iron, copper and nickel were hardly detected in the samples. Also, no synthetic antioxidants were detected. 2) Long chain fatty acids of over 20 carbons and short chain fatty acids of less than 12 carbons were hardly found, but linoleic acid and linolenic acid were found in the range of 4.2-26.3% (nean 10.7%) and 0-5.5% (mean 0.7%), respectively. 3) Evaluated from peroxide value after 30 and 60 hours under the AOM condition, there were differences in the stability toward oxidation among the samples, and 5 of the samples showed superior stability. Stability was closely correlated with the content of the polyunsaturated fatty acids, which were indicated as (% of linoleic acid)+(2×% of linolenic acid), but not correlated with content of the total tocopherols, citric acid of heavy metals.
The calcium, phosphorus, iron, sodium and potassium content in school lunches in Suita City in 1973 and 1980, were calculated and compared for each food group. The results were as follows. 1. Calcium content was 360mg and phosphorus content was 455mg with the Ca/P ratio being 0.80. The iron content was 3.2mg. No significant was obtained when difference compared with each school year. 2. NaCl content was 4.17g in 1973 and 3.38g in 1980. Showing a significant decrease in 1980 compared with 1973. Potassium contents was 0.87g in 1973 and 0.95g in 1980, with 1980 being sizable higher. There fore the Na/K ratio decreaced 1.9 to 1.4. 3. The calcium and phosphorus in the bread and milk distributed was above 70% with a high correlation (r=0.777, n=181) being found between calcium and phosporus in 1980. The iron in the bread was 39%, vegetable 13% and meat and milk 28%. The sodium in the bread was 48%, and seasonings 23%. The potassium in the milk was 33%, bread and potato 12-13%, and vegetable 18%.
To the preparation of normal human blood was added the lead acetate solution from 0 to 1μmol Pb/ml, and erythrocyte deformability was measured by the use of microfilter method. The velocity of flow of blood preparation showed no change up to the lead concentration of 0.01μmol/ml, but began to decrease at 0.05μmol/ml and showed the highest decrease at 1μmol/ml. As a result, erythrocyte deformability is thought to decrease by the addition of lead to blood.