Groups of male rats were maintained on diets containing 0, 0.001, 0.01, 0.1, 0.5, and 1.0 per cent of dulcin for a period of one and half year.
A modrate grawth reduction at 1.0 per cent and a slight reduction at 0.5 and 0.1% were observed. An increase in mortality rate was evident to 1.0 per cent. Fairly manifest histological changes were found in liver, kidney, spleen and heart at dosages levels of 0.5 and 1.0 per cent, and very slight ones at 0.5 per cent, No toxic manifestations were seen at dosage levels of 0.01 per cent and downward.
No tumor was found in livers of rats at any level.

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[in Japanese]

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[in Japanese]

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The fatty acids and free fatty acids were extracted from butter and cheese after saponification or directly, and methylated by diazomethane. The methyl esters of fatty acids wereseparated by gas chromatography with Polyethylene glycol 4000 or silicone grease.
The branched and straight chain saturatedatty acids with odd- or even-carbon number were identified or presumed by comparison with the retention time of standard substances. In addition the presence of unsaturated C₁₅, C₁₆, C₁₇, C₁₈ and C₁₉ acid were presumed clearly by gas chromatogtaphy of the methyl esters of fatty acids after bromination.
It is considered that the fatty acids with odd-number carbon will be freed easier than that with even-number in higher temperature.

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It is well known that the change in the chicken meat constituent proceeds faster when the meat is left alone in the room temperature. But t is not obvious yet whether changes in the chicken meat greatly affect the polarographic wave of the protein obtained from that. To obtain the fundamental data on the change of the protein wave from the chicken meat by γ-ray irradiation, we have examined the relation between the protein wave of the stored chicken meat and the change of its components.
In the present paper, we have carried out the experiment on the change in the shape and height of the protein wave from the chicken meat during 20° storage under the same conditions as in a previous experiment.
The results of the experiment mentioned above are as follows:
(1) In each case of water and 7% NaCl extracts obtained from the fresh and stored chicken meats, the maximum of each polarographic wave is located at about -1.38V for the first wave and about -1.55V for the second wave. There is always an increase in the height of the first wave than that of the second wave. A prominent change in the shape of their polarograms is not seen.
(2) The wave-heights of the chicken meatproteins can be affected by the concentration of CoCl₂ and NH₄Cl, but these curves of first and second waves have no crossing point in the range of our experiment.
The crossing of the curves of the first and second wave obtained from the NH₃-concentration can be found in our experiment.
(3) With increasing days of 20° storage, there is a remarkable variation in the Walkiewicz reaction, the pH value, the rate of the Cu-Folin colouring, each free amino acid content and the height of the protein wave from the chicken meat. Respective variation in those is closely related to one another.
(4) Each amino acid content which is determined from the fresh and stored chicken meats, is less. This result indicates that the protein waves from those are little affected by each amino acid.

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In a previous report we have examined the change in the shape and height of the protein wave from the chicken meat during 20°C storage. The result of the above experiment has shown that with increasing days of 20°C storage, there is a remarkable variation in the height of the protein wave from the chicken meat. To obtain the fundamental data on the change of the protein wave from the whale and the sword-fish meat by γ-ray irradiation, we have examined the relation between the protein wave of those meats and the change of those components.
In the present paper, we have carried out the experiment on the change in the shape, height and crrosing point of the protein wave of the whale and the sword-fish meat during 20°C storage under the same condition as in a previous experiment.
The results of the experiment mentioned above are as follows:
(1) In each case of the water and 7% NaCl extract from the sword-fish meat and the 7% NaCl extract from the whale meat, the maximum of the first and second waves of those proteins is obviously seen. But in the case of the water extract from the whale meat, the maximum of the second wave of the protein is not seen.
(2) In the case of the protein wave of the water extract from the whale meat estimated at the various concentrations of NH3 in the buffer solution, the maximum of the second wave is not seen. But with decreasing temperature of the buffer solution, the maximum of the second wave is obviously seen.
(3) In the case of the protein wave of the water extract from the whale meat, there is a remarkable change in the location of the crossing point with increasing days of 20°C storage. But in each case of the other samples, a prominent change in their crossing Points is not seen.
(4) The lactic acid and each amino acid contents which are determined from the stored whale and sword-fish meat, are less. This result indicates that the protein waves from those are little affected by the lactic acid and each amino acid.

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