After ablactation, wistar strain white male rats, weighing 270g and 340g, were fed with a diet of CLEA for three months. The whole daily excretion of each feces and urine were collected, and extracted with water($80^{\circ}C$ hot water). The combined extraction were filtered and the $B_2$ was determined with the parts of the filterates by the lumiflavin fluorometric method, and the FMN, FAD and FR with the rest of the filterates by paper chromatography. The following results were obtained; 1. $B_2$ contents in the feces were $27.52{\gamma}$ per 100 grams per body weight, and $83.93{\gamma}$ per each rat per day. 2. $B_2$ contents in the urine were $18.47{\gamma}$ per 100 grams per body weight, and $56.33{\gamma}$ per each rat per day. The total daily excretion of $B_2$ contents in the feces were 1. 5 times as much as in the urine. 3. Among the total daily $B_2$ excretion of one white wistar strain rat in the feces were the following ; FAD, 81.0% ; FMN, 14.9% ; FR, 3.3%. Therefore the order of the contents were FAD>FMN>FR.

(1) 보육원경영주(保育園經營主)는 원아(園兒)들의 체력(體力)이나 건강면(健康面)을 고려(考慮)해서 영양관리(營養管理)에 유기적변화(劉期的變化)를 가(加)해야 하며 행정당국(行政當局)도 양적(量的)인 보육원경영(保育園經營)을 지양(止揚)하고 물적면(質的面)에 치중(置重)해야 할 것으로 생각된다. 외원(外援)이나 내자지원(內資支援)을 받는 보육원(保育園)이 합리적(合理的)으로 운영(運營)의 묘(妙)를 기(期)한다면 체육중학수준(體育中學水準)에는 미급(未及)일망정 일반가정아(一般家庭兒)의 생활수준(生活水準)을 오히려 능가할 수도 있을 것으로 예측한다. (2) 체육중학교생(體育中學校生)의 1 일(日) 평균(平均) Cal 섭취량(攝取量)은 연령(年齡)(체중(體重))과 운동량(運動量)에 비(比)하여 과식(過食)을 하는 형편(形便)이 아닌가 우려(憂慮)된다. 따라서 영양사(營養士)에게는 영양(營養)의 공급량(供給量)에 대(對)하여 새로운 검토(檢討)가 요망(要望)된다. (3) 기생충감염여부(寄生蟲感染如否)는 고려(考慮)하지 않았다. 그것은 체육중학교(體育中學校)에서 일정(一定)한 식단(食單)(menu)으로 생활(生活)($1{\sim}2$년(年))이 계속(繼續)되는 학생(學生)들의 Hb 량(量)이 많기 때문에 Hb량(量)이 적은 것은 기생충(寄生蟲)과는 무관(無關)하고 오직 영양물질(營養物質)에 기인(基因)한다고 예측(豫測)되기 때문이다. 더우기 어린 학생(學生)이면서 상류생활권(上流生活圈)에 속(屬)하는 리화여대(梨花女大)의 대학생(大學生)들과 같은 수준의 Hb 양(量)을 보지(保持)하므로 더욱 그 신빙도(信憑度)가 높다고 보아도 좋을 것이다. 따라서 일반가정아(一般家庭兒)와 원아(園兒)들의 건강상태(健康狀態)를 정상적(正常的)으로 유지(維持)시키면서 국력(國力)을 증강(增强)시키려면 보육원경영주(保育園經營主)나 한 가정의 책임자(責任者)는 오직 영양관리(營養管理)에 세심(細心)한 주의(注意)를 가져야 하고 행정당국(行政當局)도 보육원운영면(保育園運營面)에 보다 깊은 배려(配慮)가 있어야 한다고 요망(要望)된다.

From a study of the nutrient and gelation substances in Korean persimmon such as Jangdongsi, Pasi, Teabongsi, Kurigam, Nabjackgam, Gamsi and Hucks: The results obtained are summerized as follows: 1. According as persimmon changes into mellowed persimmon in the same kind the ammounts of sugar was increased, while the ammounts of fiber was decreased, but there was little difference in the other nutrient contents. 2. The ratio of 'Ca' and 'P' in persimmons in generally balanced at 1 : 2.5 3. Compared to the standard combination ratio of gelation substance, pectin in the persimmons was over but acid and sugars were very low.

Took an experiment of the jam manufacture with the raw material―the persimmons mellowed naturally and the persimmons which were got rid of astringency artificially―with many kinds of Korean persimmons. The results as follows : 1. Table 1. shows the analysis Table of the nutritional composition in the raw persimmon and Table 2. shows the gelation factor content in the persimmon. 2. Table 3. shows the mixture ratio of the manufacturing raw material of persimmon jam and shows the properties of the jam. 3. The color of the jam manufactured with made from the natural mellowed persimmons was persimmon color containing black spot or orange. But the jam manufactured with the persimmons which were got rid of astringency by ethanol changed from persimmon color to light purple during the storage. 4. The jam manufactured with the natural mellowed persimmons did not taste astringent but the jam manufactured with the persimmons which were got rid of astringency artificially tasted astringent.

The testing materials which kept perilla frutescens' leaves frezen are divided into four parts, 1. freezing green leaves, 2. glucose added to the leaves dried in the sun, 3. glucose unadded to the leaves dried in the sun and 4. the leaves dried in the immediately after collecting sample. The perilla frutescens' leaves are treated with the artificial digestion test to investigate the effects of the digestibility of ingredients and of protein. The results obtained were as follows ; 1. The digestibility of crude protein of sample using the common leaves dried in the sun immediately after collecting sample was presented highest at 83.15%, the freezing green leaves at 68.35%, glucose added to the leaves dried in the sun at 64.25% and glucose unadded to the leaves dried in the sun at 62.12%. The digestibility of perilla frutescens' by freezing green leaves, glucose added or glucose unadded to the leaves dried in the sun is on the decrease without difference. 2. It was suggested that glucose and reductive sugars to perilla frutescens' leaves is not affected by the decreased digestibility of protein, dince the digestibility of glucose added to the leaves dried in the sun and glucose unadded to the leaves dried in the sun almost never makes a difference. 3. The digestibility of freezing the green leaves for six months was quite different from the leaves that were dried in the sun immediately after collecting sample, in that the leaves that were frozen for six months were decreased 1/5 quantity of the shole crude protein.

This experiment was purposed to examine the natures of lipids in Platycodon glaucum root, one of the well-known vegetable food stuffs in Korea. The results on the lipids obtained as forms of esters of glycerol or sterol and their derivatives by the methods of T. L. C and G. C are summarized as follows. 1. The nature of lipids was shown as a yellow- brownish color, a little viscosity and the characteristic odor of Platycodon glaucum. 2. In case of the neutral lipid part, it was composed with the ratio of T. G 77.3%, D. G 4.9%, M. G 4.0%, S. E 8.7%, F. F. A 2.5%, and S 2.4%. 3. Considering the composition of fatty acids in T. G, the amount of saturated fatty acids was about 52.0%, and that of unsaturated about 14.0%. And the principal fatty acid of T. G remained primarily as palmitic and stearic acid.

Coffee is a popular beverage with many people at home and in the tea-room. Caffeine is a major chemical compound of coffee. A little caffeine is a stimulant to the movement and spiritual nerve, but much caffeine influences sleep, nervousness, non-concentration, headache and giddiness depending upon each person. The writer expresses the result of the caffeine content in the coffee which is collected from the coffee- shops of Seoul. The contents are as follows : 1) Caffeine content of the coffee of the tea-room was researched dividing into the central Seoul city and the outskirts of Seoul. 2) Caffeine content of the coffee in the outskirts tea-rooms is $0.32{\sim}1.23mg/ml$ and the average is 0.546mg/ml (SD 0.19). 3) Caffeine content of the coffee of the central city is $0.34{\sim}0.73mg/ml$ and the average is 0.513mg/ml(SD 0.12). 4) There was no difference between the outskirts and the central city. 5) Caffeine content of the coffee of the tea-rooms according to each season is going to be researched.

The effect of natural condiments on peptic hydrolysis of casein in vitro has been studied, peptic activity was determined by the colorimetric method using folin reagent. The obstructive compounds on colorimetry from hydrolyzates of casein were separated by gel filteration method using sephadex G-10 column and 0.05M NaCl. Zinger and red pepper $(0.1{\sim}1.0%)$ were found to have slightly supressing effect for protein digestive action of pepsin. But garlic, green onion and onion acted as synergist for protein digertive action of pepsin.

(1) 가족계획사업(家族計劃事業)이 10여년간(餘年間) 계속(繼續)되고 있으나 아직도 농촌(農村)에서는 그 성과(成果)가 저조(低調)한 것 같은데, 비단 농촌(農村)뿐만은 아니지만 전국적(全國的)으로 본사업(本事業)에 적극(積極) 주력(注力)하여 인구증가(人口增加)를 억제(抑制)하고 식량(食糧)을 위시(爲始)하여 식염(食鹽)의 소비량(消費量)도 줄이는 데 가일층(加一層) 노력(努力)해야 소득증대(所得增大)에도 이바지할 것으로 여긴다. (2) 도시(都市)가 농촌(農村)보다는 약간 덜 짜게 먹는 형편(形便)이기는 하나 하루 평균(平均) 섭취(攝取)해야 할 식염량(食鹽量)(20g)보다는 도시(都市)와 농촌(農村)이 다 같이 필요이상(必要以上)으로 4배(倍)나 많은 식염(食鹽)을 섭취(攝取)하므로 하루 빨리 소득증대(所得增大)를 모색(摸索)하여 채식위주(菜食爲主)의 식생활(食生活)에서 벗어날 수 있는 식생활(食生活) 개선(改善)이 있어야 하며 많은 식염(食鹽)의 섭취(攝取)에서 유발(誘發)되는 이차적(二次的) 부작용(副作用)을 추구(追究)하여 만일(萬一) 그것이 발견(發見)된다면 그 해결방안(解決方案)을 연구(硏究)해야 할 것이다. 이것에 또한 본연구(本硏究)의 더 큰 의의(意義)가 있다고 하겠다.

식용곤충(食用昆蟲)으로서 누에와 번데기를 분석(分析)하여 단백질(蛋白質)과 amino acid 함량(含量)을 알았고 이를 이용(利用)할 수 있는 가능성(可能性)을 알아보았다. (1) 누에와 번데기에 대(對)하여 단백질(蛋白質)을 정량(定量)한 결과(結果), $54.9{\sim}56%$ 정도의 단백질(蛋白質)이 함유(含有)되어 있음을 알았다. (2) 유리아미노산의 정량(定量)과 조성(組成)을 조사하였더니 tryptophan 을 제외(除外)한 대부분(大部分)의 아미노산이 함유되어 있으며 성장하여감에 따라 함량(含量)도 크게 변(變)하고 있음을 알게 되었다. (3) 탄수화물(炭水化物)로서 sucrose, glucose, fructose가 함유(含有)되어 있음을 확인하였다. (4) milk와의 반응(反應)을 $40^{\circ}C$ 항온조에서 방치하면서 pH와 산도변화(酸度變化)를 보았는데, 약 8시간(時間)동안 $40^{\circ}C$ 항온조에 놓아두는 경우 산도(酸度)는 약 8시간(時間)동안에는 별 변동이 없고, 그 후(後)에 변화(變化)가 심했다.

Lycorine was removed when lycorise was submerged and aciditied and lycorine was removed completely when the yellow spirit added after lycorise was submerged. A sweet tasts was increased when the wheat gluten has been made with the mixture of lycorise and the yellow spirit, and the viscosity was increased. The color of caramel was fixed completely when the yellow spirit and lycorise were used, simultaneously. The decolorization was not good when only the yellow spirit was used and the quantity of heat and time were saved, and the good color was obtained in the wheat gluten than lavamelization. The caramel obtained from the yellow spirit and lycorise was excellent than sugar.

The food product, so called 'Kimchi' was first shown as 'Jeo' in a old Chinese book, 'Sigyung', published about 2,600 to 3,600 years ago and it was differentiated into 'Jeo' and 'Jae' in the 'Jure'. The procedure for Kimchi making was explained in detail in the 'Jaeminyosul' and the Kimchi which was made of cereal grains was introduced into Japan through Bacje kingdom with the name of 'susugorisge'. Since then it was developed into characteristic ones of each country. In ancient time of Korea the detail record on Kimchi was not found but it began to show up in a poem written during Korea kingdom. The term of Kimchi which is being used now in Korea was first recorded on a dictionary about 400 years ago, and the Kimchi which used hot pepper was first shown in the 'Sanlimg-yungjae' about 300 years ago. The very favorable Kimchi for Korean containing various kinds of spices, animal foods, fruits, vegetables, seaweeds and 'judgal' was almost completed about 200 years ago and it was recorded in the 'Imwonsibyugi' and the 'Guhabchongsuh'.

Degree of polished rice so called 70 percentage of polished rice sold at the 19 places of rice dealer's store in Gwang - Ju city were surveyed through the New M.G.color reaction reagent, from 24th to 30th of January, 1975. The results were as follows ; 1. Nearly the 70 percentage polished rice sold at the rice dealer's store showed some differences in the degree of polishing of rice, with respect to color reaction in comparison with standard 70 percentage polished rice. 2. There have been no rice which are over excessive 70 percentage polished rice. 3. The place were more than 90 percentage of 70percentage polished rice amount, were 3 places in the 19 places rice dealer's store and 50 percentage of below 70 percentage polished rice amount were 8 places in the 19 places.