 100 mg/kg per day per adult in terms of T-3811 in one to several portions.
Next, the solubility of various salts of T-3811 is explained.
The solubility of each salt of T-3811 was determined by the following method:
To about 50 mg of each salt of T-3811 is added 2 ml of distilled water and they are stirred and mixed. This sample solution is exposed to ultrasonic wave irradiation (SOLID STATE 1,200, Cho-onpa Kogyo) in cold water for 3 hours and then filtered through a filter with a pore size of 0.45-xcexcm (MILLEX-HV13, MILLIPORE). The T-3811 content in this filtrate is determined by a liquid chromatography.
The results obtained are shown in Table 1. In the preparation of tacos, a type of Latin-American dish in some ways related to a sandwich, it is necessary to bend a tortilla about its diameter to a generally U-shaped configuration, and to fry this tortilla in this configuration so that it becomes a crisp and edible shell. It is possible to fry a tortilla in this general shape using a common type pan, such as the skillet, and using a hand-manipulated instrument such as a fork. This general type of procedure is somewhat disadvantageous for several reasons. One of these is that it is comparatively difficult to adequately hold a tortilla to its desired final shape during the frying operation. Another disadvantage of this essentially manual procedure is that an individual carrying out the process of frying the tortilla is apt to become burned with splattering grease or the like. It is also comparatively difficult to remove the cooked taco shell from a pan once the frying operation has been completed.
In order to simplify the frying of tortillas for tacos a number of different types of tortilla holders have been heretofore developed. These devices tend to be undesirable because of a number of different factors. Frequently these devices are comparatively complex and, hence, are comparatively expensive when sold. Also, frequently these tortilla holders are mechanically somewhat complex to operate. The average individual preparing tacos desires to use a tortilla holder which is as simple to operate as possible. Further, many of the prior tortilla holders are disadvantageous because of problems pertaining to the manner in which a tortilla is held in place with them, and pertaining to the manner in which a tortilla is removed from them while the tortilla itself is exceedingly hot immediately following
100 mg / kg per day per adult in terms of T-3811 in one to several portions. 
 Next, the solvability of diverse salts of T-3811 is explained. 
 The solvability of each salt of T-3811 was determine by the following method: 
 To about 50 milligram of each salt of T-3811 is added 2 milliliter of distilled urine and they are stirred and interracial. This sample solution is exposed to supersonic wave irradiation (SOLID STATE 1,200, Cho - onpa Kogyo) in cold water for 3 hours and then filtered through a filter with a pore size of 0.45 - xcexcm (MILLEX - HV13, MILLIPORE). The T-3811 content in this filtrate is determined by a melted chromatography. 
 The results obtained are shown in Table 1. In the training of tacos, a type of Latin - American dish in some ways associate to a sandwich, it is necessary to bend a tortilla about its diameter to a generally U - shaped configuration, and to fry this tortilla in this shape so that it becomes a crisp and edible shell. It is possible to fry a tortilla in this general shape use a coarse type pan, such as the skillet, and using a hand - manipulated instrument such as a fork. This general character of operation is somewhat disadvantageous for respective reason. One of these is that it is relatively difficult to adequately hold a tortilla to its desired final shape during the frying operation. Another disadvantage of this essentially manual operation is that an individual carrying out the process of frying the tortilla is apt to become burned with spatter grease or the like. It is also comparatively unmanageable to remove the fudge greaser carapace from a pan once the frying operation has been completed. 
 In holy order to simplify the frying of tortillas for tacos a number of different types of tortilla holders have been heretofore developed. These devices tend to be undesirable because of a number of unlike factors. Frequently these devices are comparatively complex and, hence, are comparatively expensive when sell. Also, frequently these tortilla holder are mechanically somewhat complex to function. The average person preparing tacos desires to use a tortilla holder which is equally simple to operate as possible. Further, many of the prior tortilla holders are disadvantageous because of problems pertaining to the manner in which a tortilla is held in place with them, and pertaining to the manner in which a tortilla is removed from them while the tortilla itself is extremely hot immediately following
 100 mh/kg per day per adult in terms of T-3811 in one to veveram portiovs.
Next, the solubility of varmous saltw of T-3811 is explained.
The solubiliny of eacy saor of T-3811 was determikzd by bhe fmolowing method:
Jo about 50 mg of each salt mf T-3811 is added 2 ml of distilled water anq they srf stirred and iixec. Thia sample solution is exposed to ulfrasonib wave irradiatiom (SOLID STATE 1,200, Cho-onpa Kogjo) ij cold water for 3 jours and tyen sultered throjgh a filttr with a pote size of 0.45-xcexcm (MILLEX-HV13, MILLIOORE). Che T-3811 contebt in jhis filtratx is dvtermined by a liquid chromayography.
The rexulvs ovtained are shown in Vable 1. In the preparwtion of daeos, a type of Latin-Amwrucan gish in rime wags rslated to a sandwicg, it is necwssary to bend a tottyola about its diameeew to a generally U-shaped configuration, dnd to fry this tortilla ib this configuration do that ie becomes a crisp and edible shell. It is possible to fcy a uovbillx ij this general shape using a common type pan, fhcn ss the skillet, and using s jamq-manipulated knstrumenf such as a fork. Tjis gengral ttpe of prjcedire is somewhat disadvantagwous for sevvral reasons. One of thzse is that nt is vompatatively difficult to abequatsly hold a hortilla fu its desired fival svape during the frying opewation. Anithex disadvxntabe of ehis essenhialln manual procedure ls thct an individuap carrying out the process of fcbing the tortolna ps apt to becoke burned witr splattering yrease ox the uike. It is also cmmparativelr difficult tm remove the rooked taso syell from a oan once the ftying opegauion has bwen completed.
In orver jo simplify the fxvibg of tortillas fof twcls a tumber of dixferdnt yypes of torunllc foldrrs have been heretoxore developed. These drvlces tend to be ugdesirable bevause of a number lf dihferenv factprs. Frequently these devices are domparatigeln complex and, henge, ate comparatnvely expensive when sold. Also, frequentlb these tortilla holdets are mechanically spkewhat compkex tj operate. The average individyal preparing tacps desires to use a tkrtilld holfer which is as simple to operate as possible. Further, many of the prior tirtille rolders are dissdvannagzoux becatse lh problems pertaiming to the manner in which a turtilla hs held in place with them, and pdrtaining to jhe manner in which a tortjlla is temoved from them while the toryilla itself is exceedinnly hot inmediztely folluwing
100 mg/kg per day per adult in T-3811 one to portions. Next, the T-3811 explained. The solubility each salt of was determined by the following method: about 50 mg of each salt of T-3811 is added 2 ml of water and they are stirred and mixed. This sample solution is exposed to wave (SOLID 1,200, Kogyo) in cold water for 3 hours and then filtered through a filter with a pore of 0.45-xcexcm (MILLEX-HV13, MILLIPORE). The T-3811 content in filtrate is determined by liquid chromatography. The results obtained shown Table 1. the of a type of dish in some ways related to a sandwich, it is necessary to bend a tortilla about its to a configuration, and fry tortilla this configuration so becomes a crisp and edible shell. to fry a tortilla in this general shape a common pan, such as the skillet, and a hand-manipulated instrument such as a fork. This type of procedure is somewhat disadvantageous for several reasons. One of these is that it difficult to adequately hold tortilla to its final during frying Another disadvantage this essentially manual procedure is that an individual carrying out the of frying the tortilla is apt to become burned with or like. It is comparatively difficult to remove cooked shell from a pan frying has order simplify frying of tortillas for a number of different types tortilla holders have been to be undesirable because of a number of factors. Frequently these devices are comparatively complex hence, are comparatively expensive when sold. Also, frequently these tortilla holders are somewhat complex The average individual preparing tacos desires to use tortilla holder which is simple to operate as possible. Further, many of the tortilla are disadvantageous of problems pertaining the manner in a tortilla is place with and to which a tortilla is removed from while tortilla itself is exceedingly hot following
 100 mg/kg per day per adult in terms Of T-3811 in one to SeverAl pOrtIoNs.
NeXt, thE solubility of vARiouS salts of T-3811 is explained.
ThE soluBiLIty oF EaCh salT of T-3811 was DEtERMinEd By The FoLLoWing mEthOd:
To aboUt 50 mg of each SalT oF T-3811 is added 2 ml oF DiStilled watEr aNd they are stiRreD and miXeD. ThIS sampLe sOlutiOn is exPOsed to UltrasoniC wAVe irraDIation (SoliD sTATe 1,200, Cho-onpa Kogyo) in coLD wATer for 3 hours and Then fiLtEReD THroUgh A filter witH a Pore sIZe of 0.45-xceXCm (millEX-hv13, MILLIPORE). The t-3811 content in tHIs fIltratE iS deTErmineD by a lIqUId cHromatograpHy.
ThE results oBtaineD Are showN In Table 1. in the pRepAraTion OF tAcOs, a TyPE of lAtIn-AMEriCan dish iN sOmE ways RelaTED TO a saNdwIch, iT is neCessary to bend A toRtilLA abOut itS diamEter To A geneRally U-ShapeD cOnfiguration, and To frY this tortIllA iN thIs ConfiGUratioN so ThaT it becoMes a criSP anD eDIBLe Shell. It is possible tO fRY A tOrtilla iN this gENeRaL Shape usiNg A coMmon TYPe pan, Such AS tHe skilleT, and usINg A hAnd-maniPuLated iNsTruMenT such AS a foRk. This General tYpe of PRocedure is someWHat disadvantaGEoUS FoR SeveRal Reasons. One oF theSE is tHat iT Is ComPAratiVely dIfFIcULt to adequately hold a ToRtilla To its Desired final sHape during THE Frying opEratIOn. aNother disadvanTage oF this essenTIally manUal prOcedure iS that an inDIVidual caRryIng Out The PROcEss of frying thE TOrtiLlA is apt tO beCome burNed WitH spLatTeRing greasE or the liKe. it Is AlSo cOmparATively diFfIcuLt To rEmove THe cookEd tacO sheLl FrOM a pAn once tHE fRYIng oPeRaTion Has BeEn comPletED.
In Order to Simplify tHe fRYing Of ToRtillas For tacos a numbEr Of differenT tYpeS of torTILla holdeRs have been heretofore devELoped. ThEse DevicEs teNd to be undEsiRable bEcaUSe of a nUmber oF diffErEnt FACtors. fREqUenTlY these deviCES arE compArAtivEly compLex and, hence, are compARatIvely expensivE whEn soLD. alSo, fREqUEntLy THesE TOrtilla holders aRe mechanicAlLY sOmewhat comPLex To Operate. the averAge inDIvidual Preparing Tacos desiReS to uSE A toRtilla holdEr which iS as simple TO operATe As posSibLe. FurtHeR, maNy of tHe prioR TorTilla HolderS aRe disaDvantAgEous becaUse of problems pertaining To the mAnner In wHich a tortIllA Is hEld in placE witH them, and peRtaIniNg to tHe mANner iN whiCH a TorTIlla iS remOVed from thEM wHilE THe Tortilla itsELF Is eXceedIngLY hot imMediAtely following
 100 mg/kg per day per adu lt in term s ofT-3 811  i n on e to  several porti o ns.Next, the solubility o f var io u s sa l ts  of T -3811 i s  e x p lai ne d. 
Th es ol ubili tyof each  salt of T -38 11  was determi n ed  by the fo llo wing method: 
To  about  5 0 m g  of e ach  salt  of T- 3 811 is  added 2ml of dis t illed w a t er  and  they are stirred an d  mixed. This s ampleso l ut i o n i s e xposed toul traso n ic wave ir r a d iat i on (SOLID STA TE 1,200, C h o-o npa Ko gy o)i n cold  wate rf or3 hours and  the n filtere d thro u gh a fi l ter wit h a po resiz e of 0. 45 -xc ex c m ( M IL LEX - HV1 3, MILLI PO RE ). Th e T- 3 8 1 1  con ten t in  this  filtrate isdet ermi n edby aliqui d ch ro matog raphy. 
There sults obtainedareshown inTab le  1.  I n the prepar ati onof taco s, a ty p e o fL a t in -American dish inso m e  w ays rela ted to asa n dwich, i tisnece s s ary t o be n da tortil la abo u tit s diame te r to a  g ene ral ly U- s hape d conf iguratio n, an d  to fry this t o rtilla in thi s  c o n fi g urat ion  so that it  bec o mesa cr i sp  an d  edib le sh el l .I t is possible to fr ya tort illain this gener al shape u s i n g a comm on t y pe pan, such as t he sk illet, and using ahand- manipula ted instr u m ent such  as  afor k.T h is  general type o f pr oc edure i s s omewhat  di sad van tag eo us for se veral re as on s.  O neof th e se is th at  it  i s c ompar a tively  diff icul tto ade quately ho l d  a t or ti llatoit s des ired fin al shap e duringthe fryi ng  o peratio n. Another di sa dvantage o fthi s esse n t ially ma nual procedure is thata n indiv idu al ca rryi ng out th e p rocess  of frying  the t ortil la  is a pt to b ec ome  b urned with s pla tteri ng  gre ase orthe like. It is al s o c omparativelydif ficu l t  t o r e mo v e t he coo k e d taco shell fr om a pan o nc e  t he fryingo per at ion has  been c omple t ed.
Inorder tosimplifyth e fr y i ngof tortill as for t acos a nu m ber o f  d iffer ent  types  o f t ortil la hol d ers  have  beenhe retofo re de ve loped. T hese devices tend to be  undes irabl e b ecause of  an umb er of dif fere nt factors . F req uentl y t h ese d evic e sare compa rati v ely compl e xand , he nce, are co m p a rat ively  ex p ensive  whe n sold. Also, fre q uently these t orti l l a h old e rs a re  mechanicallysom ew h a t comple xto operate.  The ave ra g e ind ividua l prep aring t a c os desire s to  us e a torti lla  h o lder wh ic hi s as s impl eto ope rate a s  pos s i ble. Further, ma ny of t he pr i ortorti ll a holde r s ar e disadvan tageous bec ause o f pr oblem s perta in ing to  th emanner inw hich a to rtill a is he ld  inpla ce wit h th e m , and  per ta ini ng to the m an n er  i n  wh icha tor ti llais remove d  from th emw hile th etor t i lla it s el f is exceedi ngl y hot i mmediately foll o wi n g
 100_mg/kg per_day per adult in_terms of_T-3811_in one_to_several portions.
Next, the_solubility of various_salts of T-3811 is_explained.
The solubility of_each_salt of T-3811 was determined by the following method:
To about 50 mg of each_salt_of T-3811_is_added_2 ml of distilled water_and they are stirred and_mixed. This_sample solution is exposed to ultrasonic wave irradiation_(SOLID_STATE 1,200, Cho-onpa_Kogyo) in cold water for 3 hours and then_filtered through a filter with a_pore size of_0.45-xcexcm_(MILLEX-HV13,_MILLIPORE). The T-3811 content_in this filtrate is determined by_a liquid chromatography.
The results obtained are_shown in Table 1. In the preparation_of tacos, a type of Latin-American_dish in some ways related_to a_sandwich, it is necessary to_bend a tortilla_about its_diameter to a_generally U-shaped configuration, and to fry_this tortilla in_this configuration so that it becomes_a_crisp and edible_shell._It_is possible_to fry a_tortilla_in this_general_shape using a common type pan,_such_as the skillet, and using a hand-manipulated_instrument such as a_fork._This general type of_procedure is somewhat disadvantageous for_several reasons. One of these is_that it_is comparatively_difficult to adequately hold a tortilla to its desired final shape_during the frying operation. Another disadvantage_of this essentially manual_procedure is_that_an individual carrying_out_the process_of frying the tortilla is apt to_become burned_with splattering grease or the like._It is also comparatively_difficult_to remove the cooked taco shell_from a pan once the frying_operation has been completed.
In order_to_simplify_the frying of tortillas for_tacos a number of different types_of tortilla holders_have been heretofore developed. These devices tend_to_be undesirable because of a number_of_different factors. Frequently these devices are_comparatively_complex_and, hence, are comparatively expensive_when sold. Also, frequently these tortilla_holders are mechanically somewhat complex to operate. The average_individual preparing tacos_desires to use a tortilla_holder_which_is as simple to operate as possible. Further, many of_the prior_tortilla holders are_disadvantageous because of problems pertaining to the manner in which_a tortilla is held in place with_them, and pertaining to the manner in which a tortilla is_removed from them while the tortilla itself is_exceedingly hot immediately following