Behaviors of coloring materials in each artificial Sake stored at below 5°C, room temperature, and 30°C respectively were examined.
With regard to coloring materials in the drink, there was no difference between the two samples stored at below 5°C and at room temperature respectively, but the sample stored at 30°C showed slight increase in chromaticity in the earlier stage, then maximum increase followed hereafter.
The influence of temperature was not found in the samples of Sake added with “Komieki”.
Hue of the samples of showed a little increase in blue color by addition of the coloring materials other than melanin of Sake added with “Komi-eki”.

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Results of mold tests of the dried skim milk imported into Japan were as follows:
1) Molds were isolated from 51.9% of the samples tested.
2) Correlation coefficients between mold counts and bacterial counts were positively significant, However, in the samples with extreme high mold and bacterial counts (mold counts 1, 000/g, bacterial counts 3, 000/g), this correlation could not be seen.
3) No correlation could not be found between mold counts and such chemical factors as moisture and acidity.
4) The samples packed in paper bags gave higher mold counts than those in paper drums.
5) In general, domestic samples gave smaller mold counts than imported ones.

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C-14 labelled methylbromide was synthesized from BaCO₃ to determine behavior or distribution of the fumigant in fumigated cereals. Residual radioactivity of C-14 in treated brown rice and soybean could be detected even after one month. And a large amount of radioactivity could be found in endosperm and bran of rice, which are rich in protein and oil, but there was no evidence of residual radioactivity in the oil fraction. It was also found that much more C-14 activity remained in the defatted soybean powder than in whole soybean.It is, therefore, supposed that most methylbromide was reacted with protein. This assumption was supported by the fact that most residual radioactivity could be counted in protein fraction of rice, but not in fat fraction. Distribution of the radioactivity in the bran of rice was 44% in protein fraction, 8% in vitamin B fraction, and 48% in the residue. Methylbromide could react with free amino acids in sealed tubes to produce unidentified compounds, probably N-methyl amino acids.Methionine S-methylsulfonium bromide, one of the products of methionine with methylbromide, was proved to lose the microbiological activity of methionine itself, and it could also react with such vitamin B as thiamine and pyridoxine to form N-methyl thiamine and N-methyl pyridoxine betaine, respectively. Rice straw, a packaging material of rice, absorbed much more methyl bromide than paper bag and flax.

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It was shown that butyl p-hydroxybenzoate in mixture of preservatives composed of benzoic acid (or sodium salt), dehydracetic acid (or sodium salt) and butyl p-hydroxybenzoate, can be determined by gas chromatography.
The mixture of preservatives was dissolved in water and 10% acetic acid was added prior to extract with benzene. Then, benzene extract was transfered to 10ml volumetric flask to add the internal standard (benzyl ether) and then diluted with beznene.
After the benzene solution containing butyl p-hydroxybenzoate, benzoic acid and dehydracetic acid was injected to the gas chromatograph with 15% silicone grease column, the calibration curve was obtained by plotting the relative peak heights of butyl p-hydroxybenzoate and benzyl ether.
It was very difficult to separate benzoic acid and dehydracetic acid with this column.

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Foods sealed tightly in cans and various packaging materials, are on the markets and the supervision of these foods is being regarded as serious from the public. Especially, the quality of foods as the source of proteins is important from a view-point of food hygiene. For this reason, it is very desirable to find a method that the quality of meats of aquatic animals is determined quickly and exactly. The staple part of meats of aquatic animals is composed of proteins. Since the proteins, however, are very complicated and highly polymerised compounds, it is difficult to catch minute variations in the structure of the proteins.
The polarographic wave of each protein may be particular to the protein itself. Consequently, polarography is a very excellent method in learning the characteristic property of each protein. Since we have wanted for quite some time to use the polarographic method in studies on the quality of foods, we have adopted the polarography in order to confirm the difference of the polarographic behaviors of the proteins in meats of aquatic animals more quickly and exactly than the methods used before.
To 1 gram of crushed meat, 100ml of distilled water was added. After centrifugation, various amounts of the supernatant solution were used for the estimation of the polarographic waves of the proteins. The protein waves were estimated in a buffer with the following composition at 25°C: 0.001M·CoCl₂, 0.1M·NH₄Cl, and 0.2M·NH₄OH. Under these conditions, we have examined the influences of the protein concentrations on the protein waves obtained from the water extracts of the meats in the aquatic animals of 85 species. The results of the experiment mentioned above are as follows:
From differences in the shapes of their protein waves obtained here, 85 species of the aquatic animals are classified into the following four groups:
Group I gives the protein wave that a single protein wave is shown and the second maximum wave is very indistinct. 19 species, such as sardine, mackerel, saurel, saury, etc., belong to this group.
Group II gives the protein wave that the height of the second wave is very lower than that of the first wave and the second minimum wave is very low. 25 species, such as sillago, perch, wreath shell, pond smelt, etc., belong to this group.
Group III gives the protein wave that the second maximum wave and the second minimum wave are not very low. 32 species, such as flathead, hairtail, clam, scallop, etc., belong to this group.
Group IV gives the protein wave that the height of the second wave is higher than that of the first wave. 9 species, such as prawn, abalone, oyster, corbicula, etc., belong to this group.
When we use cleverly the crossing points which are obtained from the relation between the heights of the protein waves and the protein concentrations, the qualities in the meats of 85 species of aquatic animals may be discriminated by their protein waves in a certain extent.

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It has been assumed that the previously reported method for determining a small amount of boron with curcumin is considerably difficult to obtain the reproducibility of their stable color reaction.
We could improve the method with satisfactory result by means of using sea sand during the process.
It is presumably because the evaporation velocity of solvent becomes constant and crystallines are homogeneously produced on account of wide distribution on the surface of sea sand of the solution showing color reaction with the addition of sea sand.
Moreover we reviewed apparatus and reagents for use in this method, quantity of added sea sand, refining procedure of sea sand, heating temperature, time of heating, quantity of added oxalic and hydrochloric acid, and other obstacles against the reaction.

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A new solvent system was given for the chromatography of food preservatives; benzoic acid, salicylic acid, p-hydroxybenzoic acid and it's esters, p-chlorobenzoic acid, sorbic acid, resorcinol and β-naphtol with the ascending method on Toyo Roshi No. 50 paper at 20-25°. Cyclohexanol-ammonium carbonate buffer gave results in 30 hours. Spots were detected by absorption when the paper was examined in ultraviolet light and with color reagcnts of the methyl red or diazo spray reagent. Rf values for this solvent were listed for these substances. Each substance was separated except in the case of mixture of benzoic acid and sorbic acid. However in this case, these two substances were identified by measuring spectrophotometrically the alcohol solution extracted from the part containing the substances on paper chromatogram.
Horizontal paper electrophoresis on Toyo Roshi No. 51 paper for 1.5-2 hours at 20V per cm with buffer consisted of dimethylformamide, pyridine, acetic acid and water (pH 5.6) or of butanol, ammonia, acetic acid and water (pH 5.0) was useful. M_NC (the ratio of the migration of the substances of New Coccine) and colors given with the methyl red, FeCl₃ and diazo spray reagents were tabulated adding dehydroacetic acid to above substances. Data was also given for citric acid and tartaric acid.
Sake (Japanese wine), soy etc., was acidified with HCl, extracted with ether, purified as ammonium-salts and submitted to paper chromatography and paper electrophoresis with similar technique.

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During our experimentation on the analysis of nitrofurasone (NFS) and nitrofurylacrylic acid amide (NFA) in food (meat, fish meat, and bean juice), it was clarified that NFS was found at the recovery rate of about 80% but NFA was difficult to be diticted.
That is presumably because NFA combines with protein. Judging from the fact, the effectiveness of NFA as an antimicrobial agent will be doubtful.

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