Effects of an exchange of 20 % of rice for barley in the diet for 3 weeks on their dark adaptation, urinary pyridoxic acid, a metabolite of vitamin B₆, pantothenic acid and adreno-corticoid (17-OHCS) were studied using 20 women aged 29-59 years in Iwate City and 25 women aged 32-65 years in Hanamaki City.
Survey of diet in Iwate City : Estimated nutrients per capita per day in this city were caloric intake 2, 429 kcal, protein 88 g, vitamin A 2, 361 IU, thiamin 1. 1 mg, riboflavin 1. 1 mg, vitamin B₆ 2. 0 mg, pantothenic acid 5. 3 mg, ascorbic acid 95 mg. When 20 % of rice was exchanged for barley the amount of intake of vitamin B6 and pantothenic acid decreased to 1. 9 and 5. 2 mg respectively.
Survey of diet in Hanamaki City : Caloric intake 2, 069 kcal, protein 69 g, vitamin A 2, 145 IU, thiamin 0. 59 mg, riboflavin 1. 21 mg, vitamin B₆ 2. 1 mg, pantothenic acid 4. 0 mg, ascorbic acid 95 mg.
The partially exchange of rice for barley improved the dark adaptation and increased the urinary pyridoxic acid in the experiment in Iwate City. The experiment in Hanamaki City showed an increase of urinary excretion of pantothenic acid and pyridoxic acid. This results might be due to the increase of these vitamins supply synthesized by intestinal microorganism with rice-barley diet. The decrease of urinary adreno-corticoid suggests that the alleviation of stress was-caused by the increased supply of these vitamins with rice-barley diet.

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The effect of ginger on lipid oxidation in fatty pork was investigated during the boiling process. The results of the investigation are summarized as follows :
1) When pork fat was boiled without ginger (referred to pure fat for the purposes of this study), the induction period in the oxidation process ended after 3 hr of boiling at 98°C. The POV and TBA values of fat boiled with the addition of ginger (5-50% of fatty pork) were close to the POV and TBA values of unboiled fat.
2) When the fat was stored at 30°C after 4 hr of cooking, the POV and TBA values of the fat increased rapidly during the first 17 days; in the case of fat boiled with the addition of 20-50 % ginger, the induction period did not end, even after 90 days. When 5-10 % ginger was added, the induction period continued for 44 days.
3) After cooking the fat for 4 hr and storing it at 30°C, a sensory evaluatoin was made at the end of 3 and 7 days. It was noticed that the rancid flavor of the pure fat was stronger than the fat boiled with 5 % ginger.
4) The fatty acid composition of the fatty pork was shown to be 43% oleic acid, 18 % palmitic acid and 14 % linoleic acid.
5) Quantitative analysis of the fatty acids in the stored fat revealed that the ratio of linoleic acid to linolenic acid in the pure fat was lower than the fat boiled with ginger, while the ratio of palmitic acid to stearic acid was higher in the pure fat than the fat boiled with ginger.

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After preparing chou pastes by blending various materials, we estimated the expanded volume of chou in relation with viscosity of these pastes and viscoelastic properties of the cooked gels. The cooked gels were prepared by cooking the chou pastes at 90°C for 20 min, as a model of the chou paste which is about to expand in a heated oven.
1) Viscosity of chou pastes, which showed large expansion on heating, was more than 1.4 × 10⁵ cP.
2) Appearent elastic moduli and breaking stress of the gels prepared from chou pastes, which showed large expansion, were 7-11 × 10⁵ and 2.3-3.2 × 10⁵ dyn/cm² respectively.
3) Stress relaxation curves of the cooked gels coincided with two Maxwell models. As to the cooked gels prepared from chou pastes which showed large expansion, elastic modulus E₁ and E₂ were more than 1. 29 × 10⁶ dyn/cm² and between 6-8 × 10⁶ dyn/cm² respectively. Coefficient of viscosity η₂ and relaxation time τ₂ were between 9-12 × 109 P and between 1, 400 1, 700 sec respectively.

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Relationship between shortness and hardness and preference of cookies was studied using nine kinds of cooky by means of the sensory test. The relation between shortness or hardness and the mechanical compressive breaking parameters was also examined. The optimum levels of shortness and hardness were estimated from the mechanical compressive breaking parameters.
The results obtained were as follows :
1) From correlation and partial correlation coefficients among the sensory scores, it was shown that shortness and hardness significantly influenced acceptabilities of cookies.
2) The optimum level of the apparent rupture energy for shortness was estimated to be 2. 27 × 10⁶ erg/cm³. On the other hand, that of the apparent rupture stress for hardness was 2. 35 × 10⁷ dyn/cm².

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The mechanism of formation of 5'-IMP during soaking of Katsuobushi in cold water in preparing Mizudashijiru, i. e., uncooked soup stock was studied. The enzyme from the molding surface of Hongarebushi, which catalyzes formation of 5'-IMP from 5'-AMP, was purified through ammonium sulfate fractionation followed by DEAE-cellulose column chromatography and properties of the purified enzyme were examined.
The enzyme had pH optimum of 5. 6, which was almost the same as the pH of Mizudashijiru. This result indicated that the pH condition of Mizudashijiru was good for activity of this enzyme. The enzyme was not affected by Na⁺, K⁺, Mg²⁺ or Ca²⁺. It had 18% activity at 5°C compared with its maximal activity at the optimum temperature, and was stable at 5°C for 5 days. From these results, we assumed that this enzyme acts weakly during soaking of Hongarebushi in cold water in preparing Mizudashijiru.

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Experiments were made to determine the frying condition not to make a rupture in the crust of croquettes during flying. The croquettes, 25. 0 g each, were made of the dried mashed potato and the water which was changed from 325 to 500 % of the potato, and were fried in the oil controlled at 160, 170, 180, 190 or 200°C.
Occurrence of rupture decreased as the frying temperature rose or as the water content decreased.
The temperature of the surface layer (1 and 2 mm inside from the surface), middle (5 mm inside) and center of the potato were 118, 70, 40 and 22°C respectively when it ruptured in the 200°C oil. This result indicates the rupture was affected by the vapor pressure of the surface (1 mm inside) of the potato.
The lower the oil temperature is, the more time is needed to make the crust hard enough to hold the vapor pressure. The hardness of the crust of croquette measured by curd-tension meter was calculated to “the Converted Pressure Value.” The rupture occurred when the vapor pressure of surface layer was larger than “the Converted Pressure Value.”

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It has been evidenced as previously reported in Part 1 and Part 2 that effects of the thermal treatment on the physical properties of cellulosic fibers depend on the amount of water sorbed/ adsorbed.
Investigations were successively carried out from various aspects to obtain further informations to know how the water molecule exist on/in the fibers.
The results are abstracted as follows :
1) Monomolecular adsorption layers, adsorption areas and values of C (a BET constant) of water adsorbed on the cellulosic fibers all decreased with the thermal treatment confirming that adsorption sites were reduced by the thermal treatment.
2) Proton spin relaxation times T₁ and T₂ of water in each fiber specimen were determined by using spin pulsed NMR to deduce and compare the state of water molecules sorbed/ adsorbed in unheated and heated fiber specimens. Both T₁ and T₂ and ratios of free water to bound water also decreased with the thermal treatment as well as programming of temperature, which suggests a reduction of ratio of free water adsorbed on the surface of heated fibers.
3) Melting and evaporating behaviors of water sorbed/adsorbed in/on the fibers and weight loss were observed by the thermal analyses (DSC and TGA) the results of which also evidenced a reduction of amount of water on the thermally treated fiber surface.

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In this paper, since the heavy elastica theory is applicable in the analysis of silhouette of ladies' dress, the influence of bending length ³√B/W (where B and W are bending rigidity and fabric weight per unit area respectively) on silhouette is studied.
One-piece dresses are constructed of two kinds of fabric of women's thin dress, which have the ratio of ³√B/W of 1 to 0. 74, and are made in two sizes of 1 to 0. 74 for each kind. Sensory test, optical and actual measurements and simulation test were under taken on these specimens and the results are summarized as follows :
1) Sensory test firstly resulted that the silhouette of one-piece dress which is made of fabric of larger value of ³√B/W and of smaller size, appears harder, while that, which is made of fabric of smaller value of.³√B/W and of larger size, looks softer. Secondly, the silhouette of one-piece dress which is made of larger value of ³√B/W and of larger size looks the same as that which is made of smaller value of ³√B/W and of smaller size. 2) It was found that silhouette of ladies' dress is closely related with both ³√B/W and size, and that the result has good agreement to that of the sensory test. 3) In order to obtain the same silhouette of one-piece dress among different sizes, it is necessary to construct dresses in the same ratio of value of ³√B/W as the ratio of size.

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The aim of this study is to make clear the relationship between the modernization of physical characteristics and clothing preferences.
1) Values of body measurements of adult women were analyzed by principal component analysis. The difference between generations - one is Yanagisawa's data (1951) and the other is Okada's data (1983-1984) - was significant (0.1% level) in all three components; namely, the first component : size factor, the second component : shape factor, and the third component : limbs to trunk factor. Thus, the modernization of physical characteristics was considered to advance until today.
2) The results obtained by the questionnaire on clothing preferences related to everyday wear were summarized. The results of factor analysis indicated that the “desired body type” in clothing preferences was interested through generations. It was made clear that the younger the generation was the stronger they were conscious of their own physique in connection with clothing preferences. Young women now wear underwear considering fitness while the oldest generation does not wear so.
3) Hayashi's Quantification Method III was applied to analyze the influence of the conscious of one's physique upon one's selection of clothing. It was made clear that the impact of the modernization of physical characteristics was recognized in clothing preferences of both the mother's and daughter's groups.

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Several aspects of the consciousness about leanness/obesity were analized for Japanese young females. The relationship between this consciousness and the selecting behavior of clothing was also analyzed in order to discuss leanness/obesity from the viewpoint of designing clothing. The results were as follows :
1) Young females tended to prefer to have short and slim trunk, long and slim limbs, and their hope was to be tall in height and light in weight.
2) The consciousness about thickness was keener than that about height and length of the body.
3) Most of young females, although they were not judged to be obese by somatometric measurements, felt themselves obese.
4) Young females had strong aspiration to be slim about leanness/obesity. This aspiration of young females was slightly stronger than that of middle-aged females. Young males' aspiration to be slim showed a slight difference from that of young females.
5) Young females who felt themselves obese felt that clothing which exposed much of extremities of body or fitted tightly to body did not suit them, and they had tendency to avoid these kinds of clothing.
6) The designer of clothing should pay attention to the above mentioned facts that most of young females have a strong desire to be looked slim by wearing.

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This research was carried out for the purpose of study on living modes and ways of thinking among residents in detached houses in order to find out how public space in house plan should be designed. This paper consists of an analysis concerning a living room and a space to receive guests. The findings are as follows.
1) A plan which clearly divides living and dining-kitchen areas is selected by those who regard receiving guests as important, whereas a plan without a clear division between the two areas is chosen by those who are more concerned about houseworks. A plan with an independent kitchen and a living-dining space is chosen for spaciousness felt in every-day living.
2) As to the dwellers' unsatisfied feeling for the space, the dwellers with 12-Tatami living and dining room are more unsatisfied than those with 8-Tatami living room are. From this result and the one reported previously, it is supposed that the division into 8-Tatami diningkitchen and 8-Tatami living room gives more satisfied feeling for spaciousness than the division into 4-Tatami kitchen and 12-Tatami living-dining space does.
3) Those who have an independent living room tend to receive guests there. However, ones who have a living-dining room receive guests not only at living corner but at dining corner or in other spaces and their ways of receiving guests are not consistent.
4) There is a strong demand for a Tatami room ad jacent to living, dining, or kitchen space and using for multi-purpose. A Tatami room corresponds with dweller's diverse requests caused by various room conditions and also various living styles of dwellers.

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[in Japanese]

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[in Japanese]

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[in Japanese]

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