We have already reported that the transition behavior of NIPA (700mM) gel is complicated in low water contents (w c ) ranging from 0.01 to 1.7. The thermogram shows a glass transition, an endothermic peak around 34 o C and peaks related to the melting and recrystallization of water. In the present study, the sol-gel transition behavior of egg-white in low water contents (w c = 0.1-1.8) was studied by differential scanning calorimetry. Moreover, the thermal behavior of the gels were intensively studied. In a sol-gel transition process, three endothermic peaks were observed. The peak temperatures are increased as the water content w c is reduced (w c < 1). The thermal behavior of egg-white gel showed complicated behavior similar to the NIPA gel. Amount of free water (which is frozen at 0 o C) in the gel is estimated from the thermogram.

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*秋田県立大学生物資源科学部 〒 010-0195 秋田市下新城中野字街道端西 241-438 himorita@akita-pu.ac.jp（森田弘彦） **秋田県由利地域振興局 ***現，秋田県農林水産部 Hirohiko Morita*, Ken-ichi Hirakawa** , *** and Izumi Ogasawara**: Leaf development in seedling of Echinochloa oryzicola and E. crus-galli var. crus-galli in direct sown rice fields under wet condition in Yuri-areas of Akita prefecture