The simplified method for hydrogen peroxide determination, described in the previous report, was modified and made more convenient for practical work.
The resistance and hydrophilic character of the paper were improved by using vinylon paper, and by adding a surfactant reagent, polyethylenealkylallylether.
The colorization of the paper by hydrogen peroxide was determined with an color-difference meter. The intensity of colorization, the status of color changes due to the concentration of hydrogen peroxide, the stability of the paper, and so on, were examined.
Both sunlight and high temperature made the paper brown. Browning of the paper occurred within several hours at 50°C and above, while within several days or a week at 30-40°C. But the paper did not change its color at least for a month at 20°C and below.

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Morphological studies of pelvic shape were examined on 2250 cases of primi-and multigravid women by the X-ray film of pubic arch, lateral shape and inlet of pelvis. Also, course of delivery with regard to the pelvic contration and outlet were scrutinized statistically.
Morphological findings.
Findings of the pelvic arch were classified in 5 types, i. e. wide form, regular or standard form, moderately and extremely narrow and sharp triangle form, obtaining 16.7 %, 62.7 %, 15.1 % 4.0 % and 1.5 % in order.
Shape of sacrum and pelvic inlet were classified by the methods of Guthmann and Martius.
The wide form of pelvic arch is related to the platypelloid type of inlet statistically, regular form to gynecoid type and narrow formed to anthropoid type.
High incidence of abnormality of sacral shape were found in the group of narrow typed pelvic arch. Increased pelvic depth were often observed in subjects with linear sacrum, second promontory pelvis and long pelvis.
Mean and deviation of varying conjugation, angle and area of pelvic contraction and outlet were obtained by the measurement of pelvic arch on 796 cases of primigravid women and of lateral side of pelvis on 1123 cases.
It seemed to be high in frequency in subjects with aged over 30 years old and with less than 150 cm of height.
Following correlations were obtaind by the measurement, the height to intertuberous distance and subpubic angle, the intertuberous distance to the one between the great trochanters and also between the crista by external pelvinetry, intertuberous distance to obstetrical true conjugate, the sidest transverse diameter of the inlet, the anteroposterior diameter of the midplane and posterior sagittal contraction, the subpubic angle to the available anteroposterior diameter of the pelvic outlet and the latter one to the anteroposterior diameter of the pelvic contraction. The negative correlation was obtained between the subpubic angle and pelvic depth.
Findings related to the clinical aspects.
Studies on relationship between the shape of pelvic arch and course of labor were investigated in 1040 cases of primigravid vertex presentation.
Caesarian section, vacuum delivery and forceps labor were found to be high in incidence in the group of narrow typed pelvic arch. In 72 cases with primigravid breech presentation, it seemed to be necessary to perform caesarian section generally, when those showed similar shape. Much longer time for second stage of delivery in above subjects were required than those with regular form.
Lowest point for incidence as to occurrence of abnormal delivery was figured out upon measuring the varying conjugation, angle and area of pelvic contraction and outlet.
It is rather significant to evaluate the process of delivery by the size of fetus in addition to the size and shape of pelvis. Therefore, pelvis-fetus index and pelvis uterine height index was figured out by the size of fetus and pelvis, and obtained the lowest point for incidence of abnormal delivery.
Further more, morphological studies of pelvis were performed in subjects with abnormality of fetal attitude and rotation and with post -morten delivery.

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付加物の微生物に対する殺菌作用を知るために, 水溶液中で過酸化水素の殺菌力におよぼすリン酸塩の影響を調べ, さらに付加物の豆腐に対する防腐作用を検討した.
(1) 各種のリン酸塩は過酸化水素の殺菌力に影響を与えない. また付加物の殺菌作用はその中の過酸化水素によって発揮されるが, その殺菌力は同濃度の過酸化水素とほぼ等しい.
(2) 豆腐に対する付加物の防腐力は過酸化水素と比べて大差がない.

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Hydrogen peroxide as a bleaching agent has been used to Japanese noodle and domestic-made fish-paste products (“Hanpen”, “Kamaboko”, “Naruto” and “Chikuwa” etc.) and residual quantity of hydrogen peroxide in such foods has caused an important problem from the viewpoint of toxicity, and at the same time sorbic acid is generally added in the fish-paste products. In view of the facts mentioned above, the authors made some experiments and obtained following results.
1. Most of the fish-paste products showed positive reaction indicating the presence of hydrogen peroxide by using a 5% titanium sulfate solution or a 0.1% V₂O₅ sulfuric acid solution (4→100) as a reagent.
2. The concentration of hydrogen peroxide was determined by iodometry and the distribution of hydrogen peroxide contained in the commercial products was presented in Table 1, its change in the course of time in Figs. 1, 2, 3 and 4.
3. It was clarified that sorbic acid was decomposed by steam-distillation in the presence of hydrogen peroxide in the case of the determination of sorbic acid in those products, but the decomposition was prevented by adding peroxidase prior to distillation, on the other hand by means of dialysis method sorbic acid was not affected by hydrogen peroxide and could be quantitatively separated from the products. The concentration of sorbic acid in a test solution prepared by the separation method mentioned above was determined by ultraviolet absorption spectrum method.
4. The concentration of sorbic acid was almost never affected by immersing the fish-paste products in a 3% hydrogen peroxide solution as shown in Figs. 3 and 4.

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The absorption and decomposition of hydrogen peroxide (H₂O₂) on Japanese noodle was studied in previous papers. The sterilizing effect of H₂O₂ on Japanese noodle where the residual amount was under 100ppm and the relation between the concentration of H₂O₂ residue and the viable cell counts in the commercial Japanese noodles were studied in this papers.
In case of combined treatment of H₂O₂ and steaming (100°C, 4 minutes), the satisfying concentration of H₂O₂ to sterilize the packed 20g of Japanese noodle-paste increased proportionally with the logarithm of the added viable cell counts.
The viable cell counts less than 10⁴/g in the most of the commercial Japanese noodles containing more than 20ppm of H₂O₂.

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(1) 石臼挽きしたそば粉から連続蒸留抽出装置(SDE装置)にて香気濃縮物を得,ガスクロマトグラフィーによる分析を行ない主要成分の含有量を求めた.
(2) 更に1の主要成分について官能検査の手法を用いて閾値を求め1の結果とから各物質についてのオーダーユニットを算出した.
(3) 2の結果によりnonanal, octanal, hexanal等がオーダーユニットが高くそば粉の香気成分として重要なものであることが分った.
(4) 一方,そばを石臼製粉した直後から経時的にその香気濃縮物をガスクロマトグラフィーにて測定した結果nonanalを主成分とするピーク,hexanal, salicylal-dehyde, acetophenoneの製粉後1～2日間に於ける減少が著しかった.
(5) 以上の結果より,砕きたてのそば粉の香りを特徴付けるものとしてnonanal, hexanalが重要な香気成分であることが分った.

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多点測定法によりゆで条件を異にする各種のゆでめんの硬さに関するテクスチャーの比較を行った. その結果一定のclear.の範囲内におけるclear.とhard.間の回帰直線y=ax+bがゆでめんの硬さに関する実験式として採用できることが示された.方向係数aはめんのゆでに対する軟化耐性の比較に有用であり, bはほぼかみ切ったときのめんの相対的な硬さを示す.
また三値測定法との関連性を検討した結果, 軟化の著しい一部のめんを除き, 大部分のめんはゆで時間と三値測定法の特性値との関係から最適のゆで時間を推定することも可能であることが示された.

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