The synergistic effect of condensates of phosphates on inhibiting the deterioration of the fish meat of Thunus orientalis was investigated. A filter paper method, a minimum inhibitory concentration test, the change of bacterial count, and experimental and spontaneous deterioation tests were adopted for the investigation. The results obtained had relationship mutually. The antiseptic effect of TC on fish meat of Thunus orientalis increased clearly by adding condensates of phosphates. The synergistic action of (NaPO₃) ₆ was the best and it was followed by Na₅P₃O₁₀. The action of Na₄P₂O₇ was somewhat weaker than the both, but this substance was still effective. The larger addition of condensates of phosphates was the better for the antiseptic effect. When Na₄P₂O₇ was heated at 120°C in a aqueous solution of pH 6.8 for thirty minutes, approximately 20% of that remained without decomposition. Na₄P₂O₇·10H₂O did not decompose even when it was heated at 160°C for thirty minutes.

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The antiseptic effect of condensates of phosphates on the fish meat of Thunus orientalis was investigated by the same methods as those in the previous report. Condensates of phosphates had the growth-inhibitory action on Staph. aureus and B. subtilis in buillon medium, and they had also the antiseptic effecton the fish meat. Among condensates of phosphates, (NaPO₃) ₆ had the greatest effectiveness, and those of Na₅P₃O₁₀ and Na₄P₂O₇ decreased in order. The suspension of the fish meat caused the initial decomposition at 37°C after 48 hours in the concentration of 200mg% of (NaPO₃) ₆ or Na₅P₃O₁₀.

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Some Japanese salted greens often contain large quantities of nitrous acid which have already been proved to be derived from nitrate in vegetable juice by some bacteria.
We quantitatively estimated nitrate content (as N₂O₅) in various vegetables by the diphenylamine sulfuric acid reagent and by the xylenol method.
The results are as follows:
The figures are N₂O₅mg in 1, 000ml of pressed juice.
Celery 1, 025, spinach 830, roots of radish 612, burdock 580, leaves of Welsh onion 450, shepherd's purse 430, chinese cabbage 350, lettuce 302, white mush melon 295, carrot 255, leaves of radish 260, asparagus 230, beafsteak plant 217, egg apple 212, cucumber 175. cabbage 160, onion 160, tomato 150 and scallion 145.
When such vegetables are salted in summer, nitrite reaches its maximum amount in 24-29hours and then disappears entirely after 3-4days, while in winter reaching its maximum one in 72hours and then decreases gradually.

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The so-called oriental flavour of various foods, for example, fish-soy, “kusaya-no-himono” (some dried fish) or “natto” (viscid steamed soybeans fermented with Bacillus natto) was expected to be caused by the existence of such volatile acids as n-butyric acid and n-caproic acid.
These foods were acidified with H₂SO₄ and then they were subjected to the steam distillation. Each distillate was extracted with ether. A part of the ether extract was neutralized with aqueous ammonia and another esterified with methanol and H₂SO₄.
By paper chromatography of the ammonium salt and gaschromatography of the methyl ester, the oriental flavour of such foods was proved to consist mainly of the mixture of acetic acid and iso-valeric acid.
The latter acid perhaps may be derived from leucine formed as a oxidatively decomposed product of protein.

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The bacteriostatic action of the following three vitamin B₁ derivatives on some sporeforming, aerobic bacilli was tested.
(1) TPD (Thiamine propyl disulfide)
(2) TAD (Thiamine allyl disulfide)
(3) TATD (Thiamine 8-methyl 6-acetyl dihydro thioctate disulfide)
None of B. cereus OM-2, B. pantothenticus NN and B. thiaminolyticus Matsukawa et Misawa was found to develop colonies when inoculated on the autoclaved agar basal medium containing 60mg/dl of any of these substances.
The similar bacteriostatic action was exhibited by the substances on B. cereus OM-2, BMM and Strain No. 3 isolated by the authors from spoiled cooked rice (presumably a variety of B. cereus) which were inoculated to peptone water sterilized with the Seitz filter instead of the autoclave.

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Peroxide value and acid value of fats extracted from 23 kinds of foodstuffs were determined. These foodstuffs were marketed in March, June and September.
The results obtained were as follows:
Some of confections, boiled sardines, smoked squids, hams and shirasu-tsukudani contained a large quantity of oxidized fat, and fried peas, broad beans, peanut butter, doughnut and butter cracker were found to containsmaller quantity of oxidized fat than the above mentioned foodstuffs. Lard, butter and margarine showed the lowest content of oxidized fat, and these foodstuffs were stable against autooxidation.
Fats separated from dried fish, such as sardine, saury and horse-mackerel showed high peroxide values, and dried fish marketed in September contained more oxidized fat than those of March or June.

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To determine washing effect of a synthetic detergent (Lipon F), residual amounts of some organic and inorganic pesticides previously applied to vegetables and fruits were measured after washing them with the detergent in comparison with water washing.
The result obtained revealed that when the detergent was used the residuals were decreased under the ofiicial limits in a rather shorter time than in the case of washing with tap water.

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14 samples of foreign-made corned beef (including a sample of corned mutton), 39 samples of home-made corned beef (including a sample of corned chicken), and 13 samples of luncheon-meat marketed respectively were examined on actual conditions of fats added in them. The each percentage ratios of added fats in these samples were 16.38% in foreign-made samples, 21.23% in home-made ones, and 21.70% luncheon-meat ones. POV, AV, CoV, SV and m. p. of the fats extracted from samples were determined, and their fatty acids also were separated. IV and ThV of the separated fatty acids were determined.
As a result of the examination, it was concluded that the foreign-made samples included mainly tallow, the home-made samples hardened tallow, and the luncheon-meat ones tallow or lard.

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The concentrations of preservatives m commercial soft drinks were measured, and their blending types were also investigated.
The results were as follows:
1. Dehydroacetic acid (DHA), benzoic acid (BA), and esters of p-hydroxybenzoic acid (POBA-Es) were observed in the ratio of 6: 3: 1, and their maximum concentrations were 0.21g, 0.296g, and 0.076g per Kg respectively.
2. As to regarding blending types, there were 5 types, blending BA only (2.5%); DHA only (43.5%); mixtures of BA and DHA (38.7%); mixtures of DHA and POBA-Es (1.2%); mixtures of BA, DHA, and POBA-Es (13.8%) were observed in such percentages as bracketed figures.

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We had reviewed reports on analytical methods by chromatography for vanillin and ethylvanillin.
However, we could find no report on quantitative analysis of them by gas chromatography with hydrogen flame ionization detector, so we tried to determine amounts of vanillin and ethylvanillin contained in their preperations by using such analytical technique with 10% PGE-6000 column.

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