The dielectric properties of cacao butter and some other substituted cacao fats were measured. At temperatures below 20°C, the dielectric data of the fats contained symmetrical S2U glyceride fell down than above 20°C. These tendencies also occurred with coconut oil having S3 glyceride of low-class saturated fatty acid. It is considered that like this fall due to the glyceride composition of its uniformity. The dielectric Tan δ at 40°C of these fsts are concerned with containing the quantity of these low-melting fatty acid glyceride such as SU2 or U3. In this case these low-melting ones are higher than cacao butter, and unsymmetrical S2U or S3 glycerides are lower than cacao butter. Due to the above phenomena, it was recognized that the glyceride composition quality of substituted cacao fats are generally judging. About the mixed fats with cacao butter and some other substituted cacao fat, the dielectric properties are different from cacao butter in which the glyceride compositions were not the same as cacao butter. And so it was recognized that analogy of the glyceride composition by measurement of dieletric data of 50:50 mixture could be used.
The variation of vitamin C and bacterium contents during the cooking and storage of chopped cabbage were studied by both hand and machine cooking under various conditions. The results are as follows. 1) The water contents wear the same and had the constant value (93.9-95.5%) on each method. 2) The loss of vitamin C was affected little by cooking and storing, the loss being about 25%. However, the ratio of vitamin C retention declined significantly (p<0.001) in cooking by hand and stocking in water. 3) The number of bacterium and E. coli. increased to twice the reference during the cooking, while no increase was recognized in the storing. These results explain that chopped cabbage has little loss of vitamin C in cooking and storage, bacterium pollution is ignored for stock during one day in a cold storage.