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Safracins A and B have antibacterial activity against Gram-positive and Gram-negative bacteria in vitro but no therapeutic activity in mice infected with Staphylococcus aureus. Safracins A and B induce abnormal morphological changes in Echerichia coli cells. Tests with transplantable mice tumors demonstrate that safracins A and B inhibit the growth of P388 leukemia and IMC carcinoma.

Three kinds of dough and 4 kinds of frying oil were used to study the doughnut preferences of a consumer panel composed of 100 female university students. A trained panel first performed a difference test, and those doughnut samples the trained panel could discriminate were submitted to the consumer test. The texture of the surface region affected the discrimination. The consumer panel preferred the hardened soybean oil to the liquid soybean oil for the hard cake doughnut because the solid fat content of the hardened soybean oil was high and the surface region was short in texture. There was no significant difference between the soft cake doughnut and the yeast doughnut.

The purpose of this study was to investigate the effects of contact-dehydrating sheets on preferences for fried food and the deterioration of frying oil. Mackerel or chicken breast were dehydrated by wrapping with the contact-dehydrating sheets at 4 • C for 1.5 h and subsequently fried at 180 • C for 3 min; those were referred to as the dehydrated samples. The same fried materials not wrapped with the contact-dehydrating sheets were referred to as the control. The frying procedure was repeated 15 times under the above conditions and the amount of frying oil was adjusted to 1000 g by addition of new oil each time. Sensory analysis showed that the dehydrated samples were preferred to the control. Acidic values, anisidine values and E values of the frying oil used for the dehydrated mackerel were significantly lower than for that used for preparing the control. These results indicate that the use of contact-dehydrating sheets for the dehydration of the frying materials was effective in both significantly increased preference for the fried food and the retardation of the deterioration of the frying oil.

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