The pericarp (1), aleurone layer (2), scutellum (3) (including the epiblast), embryo (4) (including radicle and plumule), and the outer (5) and inner (6) endosperm of two samples of kaoliang grain were separated by dissection. The ratio of the weight between the outer and the inner portions of endosperm is about 1:2.4. The contents of thiamin, riboflavin, nicotinic acid, total protein and xylose and the weight were determined separately for each part as well as for the whole grain.The results of analysis are given in Table 1 and the percentage distribution of the weight and the content of different nutrients of the whole grain in each part are shown in Table 2.More than 90％ of thiamin is present in scutellum and embryo, although the sum of their weights represents only about 10％ of the whole grain. The amount of this vitamin in the endosperm, the main portion of the polished grain, is only about 3％. Similar to the results obtained from other grains, the content of vitamin B_1 in the outer portion of the endosperm is higher than that in the inner part.The riboflavin content in the endosperm is about one fifth to one eighth of the other parts of the grain; owing to the high proportion of its weight, the percentage of riboflavin in the whole grain present in endosperm is about 30％. Thus the distribution of this vitamin is comparatively more even than that of thiamin and nicotinic acid.Nicotinic acid is largely concentrated in the aleurone layer. It is interesting to note that the content of this vitamin in the two samples of kaoliang is not the same, sample Ⅱ containing only about 70％ of that in sample Ⅰ. This difference can be almost entirely attributed to the difference in the quantity present in the aleurone layer. The content of nicotinic acid in other parts of the grain is similar in both samples tested.The total nitrogen content in the embryo is much higher than that in other parts of the grain. The amount present in the inner part of the endosperm is considerably lower than that in the outer part.Xylose is largely concentrated in the pericarp and the aleurone layer, which together represent about 70％ of the xylose content in the whole grain.

Casein was hydrolysed with sulphuric acid under pressure and the hydrolysate was oxidized and nitrated by a mixture of sulphuric acid and potassium nitrate. After decolorization and neutralization to pH 4, the residue was removed by filtration.After adjusting the filtrate to pH 6.8 and supplementing it with tryp-tophane, cystine, methionine, and tyrosine, it was used as the source of amino acids ill the preparation of the medium for the microbiological assay of phenyl-aianine with Lactobacillus ardbinosus 17-5 as test microorganism.The standard curve shows that the medium is almost free from active phenyl-alanine, for blank values are of the same magnitude as those of a synthetic medium.Increasing the quantity of nitrated casein hydrolysate from 8 g. to 10 g. doesnot cause any difference in acid production. Further supplementation of themedium with fustidine, arginine, and lysine is also without effect.The results obtained by analyses of several foods with the present medium and the findings of Sauberlich and Baumann (1946), and Schweigert (1944) are in

Owing to the deficiency of lysine in zein, the hydrolysate of this protein was used as the main source of amino acids in the preparation of the medium for microbiological estimation of lysine using Lcuconostoc mcsentcroides P-60. as the test ing microorganisms. Suitable quantities of tryptophane, arginine, cystine, glycine and serine were used to supplement the medium.The maximum rate of acid production by the microorganism in this medium is much higher than that in the medium used by Horn et al for the same purpose. The latter medium shows a rapid increase of acid production up to 80 ?g lysine per innoculated test, while our new medium gives a continuous increase of acid production up to 120?g. Thus, the range in which the amino acid can be estimated in much extended.Parallel analysis was made on 25 food samples with our new medium as well as those published in the literature. In 11 cases, the agreement was within 10%; in 13 cases, the results obtained with' our new medium were about 10% higher; and in only 1 case, the new medium gave a lower result. These differences are not due to routine analytical error as repeated estimation gave similar results.

Diet survey in this country has indicated that the adequacy of the supply of vitamin B is mainly determined by the quantity of this vitamin presence in the staple food consumed. Analysis of milled kaoliang grain obtained in the market shows a much lower than adequate content of the vitamin. In a previous report, it has been shown that the distribution of various nutrients in this grain is similar to those in other cereals. It is apparent that the study of the effect of the milling process on the nutritive value of kaoliang is of considerable importance both to the improvement of human nutrition and to the conservation of this staple cereal.Experiment was made by running a quantity of red kaoliang sample eight times through a standard commercial mill. Samples were withdrawn after each run for determining the amount of various parts of the grain retained and for the analysis of thiamin, riboflavin, nicotinic acid, protein, fat, crude fibre and xylose. The weight of the whole grain removed was also estimated.More than 70％ of the pericarp was found to have been removed in the first run. When 20％ of the total weight was removed, the amount of pericarp left was negligible. This was in accordance with the loss of crude fibre and xylose which showed a greater rate of removal during the first few millings.With the increase of the degree of milling, the ateurone layer, the scutellum and the embryo were removed nearly at a similar rate. At the earlier stage of milling, the loss of thiamin was at a lower rate than that of nicotinic acid and riboflavin. After 15％ of the bran had been removed, its loss became more rapid and ran parallel with that of nicotinic acid, while the removal of riboflavin was at a comparatively lower rate. This can be satisfactorily explained by the uneven distribution of these vitamins in different parts of the grain.The percentage of fat removed at different stages of milling was about the same as that of riboflavin. High degree of milling also caused a lower content of protein in the grain.For better controlling the degree of milling and for reducing the friction in the milling process, a laboratory mill was used in a second experiment. The results obtained were nearly similar to those stated above with the exception of a better retention of scutellum during the early stage of milling.It is suggested that 80％ extraction is likely to be the most rational degree of milling. Owing to the differences between varieties, this may be varied accordingly.It seems that the content of xylose may be used as an index for the degree oi milling.

The eight essential amino acid contents of nineteen legumes and cereals of different varieties have been determined with the microbiological methods The methionine and lysine contents of cereals are in general lower than that of animal products. However, the methionine in spiked millet (糜子米) and in panicled millet (小米) and lysine in buck wheat (荞麦) are high. Methionine, tryptophane and isoleucine of the legumes are in general lower than those of the animal products.Past dietary surveys have been re-examined in the light of these analytical results, and a more accurate estimate of the nutritional status of the population, with respect to protein is thereby available.