A method for the rapid determination of tin in canned fruit and vegetable juices by atomic absorption spectrophotometry was investigated. Results were given that it was not necessary to carry out ashing of the samples prior to analyses. The sample preparation may be achieved by filtration of samples after direct extraction with hydrochloric acid for more than one hour at 37°C. A calibration curve was made from fresh juices without tin by the same procedure. Recovery, reproducibility and coefficient of variation were found to be satisfactory. The analytical results by the presented method agreed well with polarographical results.
This atomic absorption method is able to be used for tin determination in canned fruit and vegetable juices at laboratories and factories where large numbers of samples are analyzed.

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The preservability of Vienna sausage, using the legally approved synthetic germicide 2- (2-furyl) -3- (5-nitro-2-furyl) -acrylamide (AF-2) and the preservative sorbic acid (SOA) was studied using laboratory produced samples. Results obtained were as follows.
1. Tests for the presence or absence of Neto development, organoleptic tests, measurement of the numbers and species of bacteria developing at 10°C and 30°C and pH measurement revealed that preservability decreased according to the order of addition of pH depressing agent→addition of AF-2·SOA→addition of SOA→addition of AF-2→no addition. The highest degree preservability was achieved in samples coated with AF-2+SOA+pH depressing agent where the optimal pH was 5.9. However, considerable variation was noted in preservability among various samples of the same lot. Periods of maximal preservability also differed more than 10 days.
2. The effect of addition of the synthetic germicide, (2- (2-Furyl) -3- (5-nitro-2-furyl) -acrylamide), and a preservative (sorbic acid) manifested itself at the optimal pH and cold temperatures. The maximal effect was obtained when the fundamental aspects of hygienic handling from production to sales were fulfilled. The actual preservation results were noted to be the total sum of all additives and handling procedures.
3. The bacterial flora was definitely different between those samples containing the synthetic germicide plus preservative and those without additions. While lactobacilli were predominant in the former; micrococci, corynebacteria and lactobacilli were predominant in the latter. Alcaligenes species appeared and increased with elongated preservation times.

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Creatine was dissolved in an aqueous extract solution prepared from whale meat and mixed with a small portion of a homogenate of whale meat. After adjustment or without adjustment of the initial pH of the mixture, aerobic and anaerobic decompositions of creatine in the resulting mixtures were surveyed by means of a paper chromatographic technique, with special reference to the formation of 3-methylhydantoic acid and 1-methylhy-dantoin.
3-Methylhydantoic acid which was thought to be a possible intermediate of the creatine decomposition was not detected in every case. The formation of 1-methylhydantoin was observed only when a mixture, of which the initial pH had been adjusted to 7.3, was incubated under anaerobic conditions. A great quantity of 1-methylhydantoin suddenly appeared in the mixture after 3 days of incubation at 30°C. A marked decrease in quantity of this substance was observed already on the next day, and only acid a trace amount was found in the mixture after 8 days of incubation.

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A fungal strain isolated from synthetic vinegar was identified as Moniliella acetoabutans Stolk et Dakin. Fermentation and assimilation of sugars, and assimilation of nitrate were investigated on the isolate and the authentic strains of the genus Moniliella, and in contradiction of the original description, M. acetoabutans CBS 169.66 utilized nitrate. Moreover, a relation of pH to growth, and assimilation of and tolerance to acetic acid were tested on the strains of this genus and other fungi. Among these strains, M. acetoabutans AJ-6622 grew even on the medium adjusting pH 3.0 by acetic acid, and M. acetoabutans AJ-6622, and CBS 171.66, M. tomentosa CBS 221.32, Aspergillus flavus IAM 3003, and Penicillium citrinum IFO 6352 developed in the Czapek-Dox broth containing 5% acetic acid.

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Sodium cyclamate, which had been forbidden to use as food additive to any kinds of foods, was separated from other food components by ultrafiltration and determined by colorimeteric method.
It has been reported that sodium cyclamate reacts with nitrite and turns into cyclohexyl nitrite.
In this report, the experimental condition for the colorimetric determination of the cyclohexyl nitrite was examined. Sulfanilamide and N-1-naphthylethylenediamine dihydrochloride were used as the reagents. The colored solution was determined at about 555mμ. of wave length Ultrafiltration method was found to be very effective for preparing the test solution, and the prepared test solution could be used for esterification directly without dilution, the solution not being emulsified with organic solvent on extraction procedure.
In the recovery test of cyclamate on food, the recovery ratio was about 90%.
The minimum limit concentrations of detectable sodium cyclamate were 50ppm in juice and was 500ppm in the other foods.

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More than two kinds of the preservatives are used frequently, in the market foodstuffs. In this paper, the separating determination method for the preservatives by use of the column of the strongly basic ion-exchange resin (DOWEX 2X8-Cl^- form) was described. As the eluents, the hydrochloric acid mixed with methanol of the various concentrations were used selectively. The results obtained from the experiments are as follows:
1) For seven examples of the mixtures of preservatives, the separating methods of their ingredients were accomplished.
2) The interference of the other substances such as the decomposed products from sugar, vanillin and ethyl vanillin, could be romoved from the preservatives.

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The separating determination method of the preservatives by use of the column of DOWEX 2X8-Action (strongly basic ion-exchange resin) was studied. As the eluents, the acetic acid mixed with methanol of the various concentrations were used selectively. The results obtained from the experiments are as follows:
1) For eight examples of the mixed preservatives, the favourable separating conditions of their ingredients have been accomplished.
2) It was unsuitable to employ the column of DOWEX 2X8-Cl^- form for the purpose of separating dehydroacetic acid and sorbic acid or butyl p-hydroxy benzoate and benzoic acid, but these mixture of the preservatives could be separated easily by use of the column of DOWEX 2X8-Ac^- form
3) The interference by the decomposed product from sugar, vanillin and ethyl vanillin could be entirely removed from the preservatives.

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Results are reported for the determination of drin-pesticides in 132 samples of the nine kinds of vegetables, cucumbers, tomatoes, eggplants, potatoes, sweet potatoes, carrots, cabbages, chinese cabbages and lettuces which were purchased at markets in Tokyo, Osaka and Kochi during the period from June to August, 1970.
There are two findings presented by this result. First, 46 of 85 samples of cucumbers, potatoes, sweet potatoes and carrots were contaminated by dieldrin and/or endrin of above 0.01ppm, and the maximum found in dieldrin was 0.29ppm and that in endrin was 0.55ppm. Second, it is suspected that these contamination of most vegetables by dieldrin resulted from soils contaminated by aldrin. Translocation of pesticide into cucumbers grown in soils containing dieldrin is also discussed.

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