Several powdered food samples were purchased from local retail shops in Osaka area or by a mail order, and their chromium (Cr) concentration determined by inductively coupled plasma mass spectrometry were compared the values cited in the Standard Food Composition Table of Japan (2015). The analytical values were almost identical to the cited values. Among the samples, pure cocoa powder showed a marked variation in the Cr concentration (14 to 187 μg/100 g). To examine the cause of the variation in the Cr concentration in cacao bean products including pure cocoa powder, the Cr concentration was determined in a large number of chocolate samples. In the 8 chocolate samples purchased from a confectionery company (Valrhona, Paris), a strong correlation (r = 0.88) was observed between the Cr concentration and the cacao content. Chromium concentration in 22 samples of single origin chocolate purchased from another confectionery company (Meiji Co., Ltd, Tokyo) was 3 to 22 μg/100 g. Since the variation of Cr concentration in pure cocoa powder is much greater than that of cacao mass, which is estimated by the Cr concentration of chocolate, the high Cr concentration in pure cocoa powder is estimated to be assocated with a contamination of Cr in the manufacturing process of pure cocoa powder from cacao mass.

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This is the report on the biology of insect injurious to the confections in Aichi Prefecture by our observation. Injurious insects mostly appear between July and September through the year. We report herewith thirteen species of insect injurious to the confections, of which eight species were directly examined and determined of their specific names. Most important species were Plodia interpunctella Hübner and Oryzaeophilus surinamensis Linné.
According to our observation, the packages of thin cellophane and alminium foil were invasive easily by the larva of P. interpunctella and its adult of more oviposited to the comparatively dark places.
We determined the effectiveness of repellent medicine and had compared the different thirteen repellents to P. interpunctella, O. surinamensis and Tribolium castaneum Herbst. Most repellents were useful to P. interpunctella and O. surinamensis but heptyl acetate to O. surinamensis and camphene, n-heptyl alcohol, isoamyl acetate and di-n-butyl Succinate to P. interpunctella indicated the inducement. Acetophenone, camphene and indalone were useful to T. castaneum, but α-pinene, 2, 3, 4-tetrachlorobutane and heptyl acetate indicated the inducement and put the insect to death.
Additionally, the larva of Cryptolestes turcicus (Grouvelle) is described and illustrated first in Japan.

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The modern solid chocolate is consisted of a continuous fat phase (cocoa butter) thickly dispersed with fine particles such as cocoa mass, sugar and milk powder. In crystallization of cocoa butter, the stable and fine Form V is most desirable because the most stable Form VI grows to the coarser crystal which will develop fat bloom. A new seeding of BOB β₂ crystal powder preferably induces Form V crystallization, and furthermore inhibits fat bloom formation even after 38 °C due to its higher melting point.

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化粧品のアウターケアにより肌荒れを経験した筆者は，本研究において，ポリフェノールを用いたインナーケアによるスキンケア（日焼け止め）効果を検討した．方法は，カカオポリフェノールの含有量が異なるチョコレートをヘアレスマウスに摂取させ，紫外線照射後に背部皮膚の紅斑を色差計にて測定し，日焼け予防効果を検証するというものである．その結果，カカオポリフェノール含有量の多いビターチョコレートに日焼け予防効果が認められた．

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三次元偏光光学系エネルギー分散型蛍光Ｘ線分析装置を用いて，カカオ製品の原料となるカカオニブおよびカカオマスに含まれる微量元素の定量分析を行った．3つの2次ターゲット材（Ti，Ge，Mo）を用いて，300秒ずつ測定して12元素（P，S，K，Ca，Mn，Fe，Ni，Cu，Zn，Br，Rb，Sr）が検出された．認証標準物質の測定から算出した最小検出下限は，サブppmレベルとなった．検量線法により，カカオニブおよびカカオマスの8元素（Mn，Fe，Ni，Cu，Zn，Br，Rb，Sr）の定量を行った．得られたカカオマスの元素濃度を用いて多変量解析を行ったところ，アフリカ，中南米，ベトナム，インドネシアのように地域のグループ化をすることができた．

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This paper shows some results obtained from an investigation of consumers' impressions regarding 30 different chocolate shapes. Firstly, we conducted a factor analysis, and then two factors named as comprehensive evaluation factor and visual factor, are extracted. The first factor is relevant with human sensations, and the second one is related to novelty, showiness, and uniqueness. Next, we applied a cluster analysis to the results of the factor analysis. The clustering results revealed the structure of impressions regarding chocolate shapes in more detail. Especially, we affirmed that comprehensive evaluation factor is composed from two evaluation factors. We additionally made a visual map that is created by multi-dimensional scaling and a hierarchical clustering. This map enables general people to utilize the results for consumers' chocolate selections or product development. The future works of this study has two investigation challenges; surface textures and the investigation using real objects in a practical situation.

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