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The Fe, Cu- and Zn contents of the daily menu of teen-agers were examined over two years with 124 samples taken. The samples were homogenized, subsequently dried at 104 degrees C finally incinerated at 480 degrees C. The ash was dissolved by heating with 3 N HCl. Determination of the three micro-elements was carried out by atomic absorption spectrophotometry. It was found that the daily intake of the micro-elements investigated is much below the value proposed by FAO/WHO, however, somewhat higher than the calculated Hungarian data. According to measurements, the average daily micro-element intake is 10.77 +/- 4.42 mg for iron; 1.23 +/- 0.65 mg for copper and 9.44 +/- 2.39 mg for zinc. With enumeration of iron, copper and zinc sources, dietary recommendations are given in order to increase the average values.

Properties of oil/water emulsions stabilized with the soluble casein-acid polysaccharide mixtures were investigated. Compared to initial protein solutions, higher emulsifying properties of the mixtures are demonstrated. A study is made on the influence of the properties of the mixtures for obtaining thermostable emulsions of hard consistency which could be applied in production of a great variety of foodstuffs. The role of the formation of protein-acid polysaccharide complexes is discussed.

Seven types of Egyptian bread were collected from different rural and urban areas. The chemical composition including total proteins, amino acids, carbohydrates, fibers, lipids, macro and micro minerals contents were determined. Total proteins content was higher in shamssy bread than other types of bread. Crude fat has the highest value in bread made from mixture of cereals, especially when trigonella is found, while fiber content was highest when mixture of cereals containing sorghum is used. Ash content of bread made from maize + wheat showed a higher value than other types and the differences were highly significant. Ca, Mg, Cu, and Fe were higher in bread made from sorghum + trigonella blend than other types of bread. Variations in the amino acids content of the different types of bread were found; these differences due to the origin of different cereals, the method of bread processing and the differences in the extraction rates of the flour.

The object of the present study was to characterize the selection-conditioned differentiation of the biological performance of laboratory mice having been selected for 13 generations at the age of 6 weeks to body mass (Du-6) as well as simultaneously to body mass and high physical capacity (Du-6 + LB) by parameters of fat metabolism. The improved physical capacity with unchanged body composition (Du-6 + LB) coincides with increasing activity of dehydrogenases supplying NADPH (glucose-6-phosphate-dehydrogenase, 6-phosphate-gluconate-dehydrogenase, NADP-malate-dehydrogenase, NADP-isocitrate-dehydrogenase) in the liver. The doubling of the fat content of the body (Du-6) was accompanied by a significant increase of the G-6-PDH- and fatty-acid synthetase activity in the fatty tissue. Furthermore, the growth-selected animals showed an intensified transformation of 14C-glucose substrate in the lipids of the epididymal fatty tissues occurring especially at the selection age (42nd day) as well as at the earlier date of ontogenesis (32nd day). The insulin stimulation capacity of the fat cells as to the glucose incorporation, however, remained unchanged.

With aid of Plaque-Index (Quigley-Hein) the reduction of dental plaque was observed on 100 children per group: Tooth brushing for 2 min (first control group), Tooth brushing for 2 min combined with individual instruction and control of procedure (second control group), Eating an apple, Masticating chewing gum for 1 h. The following average reduction of dental plaque was find out: Group 1--0.42 grade of index (14.9%); group 2--1.00 (35.0%); group 3--0.47 (15.9%); group 4--0.28 (9.7%).

According to international regulations human milk is not allowed to contain injurious microorganisms. In conformity with internal regulations the total number of germs must be below 10,000/ml. The present work informs on the test results of 5710 milk samples as to total number of germs and foreign infections. Coliforms were found 1139 times, Staphylococcus 1604 times, and Pseud. aeruginosa 364 times. Furthermore, relatively pathogenic microorganisms were indicated in 32 and aerobic spore-forming organisms in 66 samples. The number of cultivable microorganisms (number of units forming colonies) was with 84% of the samples below 10(4)/ml. The qualitative germ-determination was performed in 3512 cases. The flora consisted of milk Streptococci and Micrococci. Lactobacillus and Bifidus bacterium could not be indicated by means of the methods used. Micrococci which were found in 1258 samples were cultivable only in little amounts. The results underlined the importance to observe sanitary measures with obtaining and storing human milk; for collected milk a pasteurization is still indispensable.