From a review of the literature it was found that 96 species of fungi have been reported as occurring on the wood of Ulmus americana L., the Amercan elm. In an intensive study of the fungi growing on one American elm log, 60 species were found. Only one had been reported previously on American elm. A second fungus proved to be a hyperparasite of a slime mold. Three members of the Fungi Imperfecti could not be identified and is believed that they may constitute new taxa. In the past, Nasidiomycetes constituted the main group of fungi on American elm wood according to the literature. The Fungi Imperfecti were the largest group in this study in that over half of the species found are imperfect fungi. All of the species encountered in the study were illustrated.

Aspergillus을 이용하요 생리적 제성질을 조사하였던 바 다음과 같은 결론을 얻었다. 1) 각 균주들은 각각 그들의 특성을 가지고 있었으며 이로서 균동정의 가능성을 나타내었다. 2)Amilase측정결과에서 보면 비교적 역가가 높은 균주들이 관찰되었으며, 이는 일주문의 경과에 따라 역가가 증가하였으나 protease의 역가는 우수한 균주를 발견키가 어려웠다. 3)Iodine의 착색대와 비착색대의 비율에 의한 역가의 정성적인 측정이 가능하였다.

The mash of Takjoo, Korean flour wine, is fermented through two brewing processes ; the primary brewing process to saccharify and the main one to produce ethyl alcohol. The activities of acid proteinase (pH3), weak acid proteinase (pH 6), and alkaline proteinase (Ph 80 on the processes are determined with time by the Folin phenol method as a strength of casein digestion. Hydrogen ion concentration, the content of total organic acids, protein, free amino acids and oligopeptides, which effect the activities of proteinase, are also measured. The results are briefly summarized as follows : 1. In general, the activities of acid proteinase and weak acid proteinase in the mesh of primary brewing process are stronger than those in main brewing process. 2. The activities of acid proteinase are remarkably stronger than those of weak acid proteinase in both processes. It reveals that they decrease slowly through the fermentation. Activities of alkaline proteinase are weaker than others. 3. As the raw materials are mixtured, the total amount of organic acids is equivalent to 0.150 mg/ml acetic acid in the mesh of primary brewing process and 0.02 mg/ml acetic acid in the main one. They increase gradually with time. 4. Hydrogen ion concnetration shows 3.9 in the mesh of main brewing process and 3.28 in the primary one. They increase to the maximum in 60-72 hrs., and decrease since 108 hrs. 5. The content of crude protein shows 66.90mg/ml in the mesh of main brewing process, while shows 64.29mg/ml in the mesh of primary one. they decrease slowly with time. it seems that a small content of crude protein, as a substrate, converts into amino acids and soluble nitrogen compounds by proteinase. 6. The content of free amino acids and oligopeptides shows 0.36 mg/ml in the mesh of primary brewing process and 0.24mg/ml in the main brewing process. It is evident that the reason they increase continuously through the fermentation is the effect of proteinase. 7. According to the results, the strong activities of proteinase in primary brewing process has been derived from the decrease of hydrogen ion concentration due to the production of organic acids.

The effect of heat treatment on membrane permeabilities of yeast's cells was studied, the amounts of efflux out of yeast cells were put to analysis, and fraction survival was also counted by viable plate counting method. Effects of nutritional substances on thermally injured yeast cells were also investigated under the highlight of reabsorption mechanism, then the relationship between permeability and surviving action in injured yeast cells are discussed.