The limits of gaseous mixture of ethylene oxide and methyl bromide are measured. These findings indicate methyl bromide is effective as a diluent which narrows the inflammable range of gaseous ethylene oxide. Then the evaporating velosity of ethylene oxide and methyl bromide are compared as they evaporate from the mixture of these compounds.
This comparison shows the evaporating velosity of methyl bromide is slightly more rapid than that of ethylene oxide. This fact assures safety for the processes of fumigation.
The polymerization of ethylene oxide in the mixture of methyl bromide is investigated by means of heating. It is found as a result of this experiment that the addition of methyl bromide does not influence the polymerization of ethylene oxide.
The foregoing discussions lead to the conclusion that the mixture of ethylene oxide and methyl bromide have some excellent properties as a fumigant.

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Thin layer chromatography with silica gel has been applied to 7 organic azo pigments (Table 1), and 17 solvents (Table 2) have been studied as developer.
The results obtained were as follows:
(1) Hansa Yellow (C.I. 11680), Hansa Orange (C.I. 11725), Permanent Orange (C.I. 12075), Flaming Red (C.I. 12085), Brilliant Fast Scarlet (C.I. 12315) and Deep Red (C.I. 12350) could be separated by 1, 1-dichloroethane.
(2) Hansa Yellow (C.I. 11680), Permanent Orange (C.I. 12075), Flaming Red (C.I. 12085), Toluidine Red (C.I. 12120) and Deep Red (C.I. 12350) could be separated by 1, 1, 2-trichloroethane.

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We observed that cooked rice containing DBT kept better than the control and then demonstrated in vitro that growth of a sporeforming bacterium which was isolated from spoiled rice and was guessed to play a leading role for the spoilage, was checked in the medium saturated with DBT. The mechanism of the observation is clarified.

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The bacteriostatic action of DBT was demonstrated for following bacilli in liquid and solid media.
1) B. cereus OM-1, 2 and 3, causative agents of skim milk poisoning in Okayama prefecture, reported by Suzuki and Kawanishi in 1961.
2) B. pantothenticus NN, a causative agent of the softening deterioration of fish sausage, reported by Yokoseki et al.
3) B. thiaminolyticus Matsukawa et Misawa and B. aneurinolyticus Kimura et Aoyama known as strains of aneurinase bacilli.
4) B. mycoides, B. megaterium and B. firmus, laboratory strains.

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“Close system” and “flow system” are proposed as the test methods for fumigation against the microorganisms.
When the “close system” is employed, the volume of fumigation vessel used for the test should be 1 to 2 liter and the fumigants should be injected into this vessel at the gasphase. When the above method is in operation, the gas distribution in this vessel becomes even immediately.
Therefore, the quantitative expression of a sterilization effect is possible. When the “flow system” is employed for the test of a fumigant with a low boiling point, the apparatus to be used is shown as Fig. 2. On the other hand, the apparatus illustrated in Fig. 3 is used for fumigants with higher boiling points.
These apparatuses of Fig. 2 and 3 are recommended for quantitative expressions such as comparison of the sterilization effect of various fumigants or microorganisms and the probabilitical study of sterilization mechanisms.

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UHT処理した牛乳の市乳ビン充填試料および無菌ビン充填試料について, 酸度試験, アルコール試験, 加熱凝固試験に加えて, 生菌数 (37°培養), 好冷菌数 (6～8°培養) を求め, さらにTTC-Nacconol試験を実施して冷温保存中におけるUHT処理牛乳中の菌数の変化, 好冷菌数とTTC-Nacconol試験の判定との関係およびUHT処理牛乳の保存性等について検討した. 保存期間は5～8°の冷蔵庫で60日間とした.
無菌ビン充填試料は全保存期間を通じて異常を認めず, 飲用に供することができた.
市乳ビン充填試料は, 冷温保存10日目で10点中3点に好冷菌を認め, 風味も異常であった. 20日目では10点中2点に好冷菌の増殖を認めず, 4点は飲用に供することができた. 30日以後になると好冷菌の出現を認めることが多かったが, ときには全然異常を認めない試料もあった.
UHT処理後, 冷蔵庫保存中の市乳ビン充填試料に含まれる好冷菌の存在を, TTC-Nacconol試験で推定するには23～25°で48時間保存したのち判定した方がよい.
好冷菌が増殖していても, 酸度が0.180%以下であれば, アルコール試験, 加熱凝固試験は (-) であった. 保存中好冷菌の増殖した試料は脂肪酸化臭を示すことが多く, その外に収れん味, 苦味, まれには変敗臭を認めた.

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