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In their study of the behavior of aldehydes toward phenylhydrazine Fischer and Knoevenagel1 found that when acrolein is used the product is 1-phenylpyrazoline instead of the expected hydrazone. Much later Auwers and Müller2 studied this reaction further, and reached the conclusion that the pyrazoline in this and other instances is formed through the rearrangement of an unstable hydrazone and noted that in those cases where the latter can be isolated, treatment of it with hot acetic acid causes rearrangement. This view was supported by the work of Auwers and Voss3 who isolated the hydrazones of cinnamic aldehyde and benzal-

Partially purified myofibrillar protein was prepared from post-rigor beef muscle tissue. Gelation properties of myofibrillar protein (6-12%), commercial gelatin (1-12%) and combinations of gelatin and myofibrillar (8-12% protein) were compared. Gels were prepared by combining protein, buffer and 2% NaCl with appropriate volumes of water and heating to 70C at 1.4C/min. Samples were cooled to 4C and gel characteristics were evaluated using texture profile analyses. Gel strength increased as protein concentration increased in pure myofibrillar or pure gelatin gels. However, gelatin plus myofibrillar combinations were weaker than gels consisting of either protein alone at similar protein concentrations. The negative impact on gel strength of myofibrillar-gelatin combinations suggests that the two proteins gel by different and apparently incompatible mechanisms producing an overall gelweakening effect. These results indicate that adding gelatin can be detrimental to gel characteristics of muscle food products.

Though the presence of carotenoid pigments is used in yeast taxonomy to differentiate the genus Rhodotorula from the genera Cryptococcus and Torulopsis (Lodder and Kreger-Van Rij, 1952), no routine procedure seems to have been developed for the extraction, separation, and quantitative determination of the carotenoids in yeasts. The carotenoid character of the pigments of the Rhodotorulae has been well established (

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