Home management means an activity to utilize limited resources endowed in each family. The present researcher, along with this basic understanding, once proposed a method for measuring the overall managerial ability of the housewives (N. Sakai, 1966).
This paper, like the previous works, applies the same method to another group, 500 housewives who reside in Nakano-ku, Tokyo, and attempts to add a new fact to the above basic understanding of the issue.
The followings are the major findings :
1) So far as the activities are concerned, they co-ordinate and direct the whole program well, while they have poor abilities to control, to plan, and to evaluate their management.
2) They skillfully manage such resources as the foods, family love, the budget and assets, and their time, but they are not good at managing others like the knowledge and technology, and the utilities. In addition, they poorly utilize the public facilities.

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Four hundred fifty-eight husbands (118 natural science researchers, 97 senior high school teachers, 147 white and 96 blue color workers) were asked which of the two wife's roles, instrumentality and expressiveness, was important. Husbands responded to a questionnaire that consisted of three parts. The first part contained 45 paired items made of five items of instrumentality and five items of expressiveness, and the husbands chose the more important one of paired items. The second part consisted of 10 items concerning accomplishment of wife's daily works and the husbands rated their wives' accomplishment in five grades. The third part contained four items about wives' contribution to husbands and the husbands rated their wives' contribution in three grades. Main results are as follows :
1) In general, expressiveness was rated more important than instrumentality; 2) as the husbands became older, more importance was attached to expressiveness; 3) the wives of low income husbands were expected to fulfil instrumental roles than expressive ones; 4) housewives performed expressive roles more completely than instrumental ones, while wives who had full-time jobs showed a reverse tendency.

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The influences of roasting conditions and husk of sesame seed on the aroma of roasted sesame seed were investigated. The head space volatiles from twenty five roasting tests of sesame seed were analyzed by GC. Four sorts of aroma concentrates obtained from roasted sesame seed and roasted huskless sesame seed were analyzed by GC-MS.
From the aroma concentrates of roasted sesame seed and roasted huskless sesame seed, eighty components were identified by coincidence of MS and GC data of authentic compounds or MS data of literatures.
Sesame seed gave a weak odor under moderate roasting conditions and gave a roasted sesame odor at the almost roasting tests. The most preferable aroma was formed under 210°C-5 min-roasting condition where four components in the head space volatile from the roasted sesame seed increased. Huskless sesame seed gave a sweet nutty aroma under intermediate roasting conditions and gave a roasted sesame like odor under over-heating conditions with a dark color. Twelve components in the head space volatiles from the roasted sesame seed were higher and eighteen components were lower than those in the roasted huskless sesame seed.

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Of two cyanogenic glycosides in the leaves of Perilla frutescens var. acuta, prunasin ((R) -2-β-D-glucopyr anosyloxy phenylacetonitrile) was easily hydrolyzed with β-glucosidase (almond) and hesperidinase (Aspergillus niger) while the hydrolysis of (R) -2- (2-O-β-D-glucopyranosyl-β-D-glucopyranosyloxy) -phenylacetonitrile was achieved with hesperidinase (Asp. niger) but not with β-glucosidase (almond). By using β-glucosidase (almond) and hesperidinase (Asp. niger) as endogeneous enzyme, it was established that the dried leaves of P. frutescens var. acuta and its extract used commercially as a food-colorant contain the cyanogenic compounds corresponding to cyanide (CN) of at least 23. 4 mg/100 g (ca. 500 g of the fresh leaves) and 15.0 mg/100 g, respectively.
Sodium chloride used in the traditional treatment of perilla leaves was shown to be effective to remove the cyanogenic constituents without the liberation of cyanide and to inhibit the decomposition of polyphenols (to coloring matters) and anthocyanins during the treatment.
It was also demonstrated that linamarin (2-β-D-glucopyranosyloxy-2-methylpropionitrile), a cyanogenic compound in the bean of Phaseolus sp., is quantitatively hydrolyzed to cyanide by using a large amount of hesperidinase (Asp. niger).

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Yakiago made from flying-fish (Cypselurus heterurus döderleini, C. opisthopus hiraii ABE, C. starksi ABE, Hirundichthys oxycephalus) by broiling and then drying was boiled in water for soup-stock preparation.
The effects of (1) size of Yakiago such as whole, half and powdered, and (2) pre-soaking and boiling time, were investigated on the extraction of taste-active components, i. e., total acidity, formol-N, 5'-AMP and 5'-IMP.
The results obtained were as follows :
1) Extraction rates (Y) of taste-active components by boiling and soaking in water were calculated by the following equations, Y= 24·ln X₁ and Y=12.5·ln X₂, where X₁ : boiling time, X₂ : soaking time.
2) The smaller the size was, the faster the extraction of various components was. For example, the powdered Yakiago components were almost extracted by 16 min-boiling, but Yakiago components of the whole fish were thoroughly extracted by 60 min-boiling.
3) When the whole fish was pre-soaked for 60 min, the components thereof were almost extracted by 16 min-boiling.

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The effects of whipping method and butter content on the qualities of sponge cakes were studied during storage in home freezer.
The results were summarized as follows :
1) The specific gravity of cake batter was larger in the higher content of butter added, and larger in Betsudate method in which egg white was beaten to be mixed with egg yolk than in Tomodate method in which egg white and yolk were beaten together.
While the specific volume of baked cake was larger in the lower content of butter added and larger in Tomodate method than in Betsudate method.
2) There was a high correlation (r = 0. 748) between the degree of gelatinization and the water content in cake samples.
3) The degree of gelatinization (D. G.) of cake was lower in the higher content of butter added, and lower in Betsudate method than in Tomodate method.
During storage in home freezer, D. G. of cake mixed in Betsudate method without butter decreased remarkably as increasing storage time, while that of cake mixed in Tomodate method with 40 % butter did not decrease.
4) The sensory evaluation showed that the cake mixed in Tomodate method with 20-40 % butter was kept to preferable qualities in home freezer.

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Cotton fabrics soiled with fatty acids or bovine serum albumin were washed with LAS, sodium oleate, SDS, AOS, and the influence of water hardness on the detergency was investigated.
The apparent removal efficiency of fatty acids extracted by diethylether did not decrease with higher water hardness, contrary to the decreasing tendency of removal efficiency of albumin. This unexpected behavior could be considered that calcium salts of fatty acids remained in fabric were not extracted by diethylether.
The corrected value of soil removal efficiency obtained by taking the formation of calcium salt of fatty acids into consideration from the difference of adhering calcium amount between in scoured fabric and in soiled one after washing, decreased with increase of water hardness, and corresponded to the lowering of concentration of free surfactant residue. Exceptionally, corrected removal efficiency of fatty acids washed with AOS had negative values, and this fact was considered to be the characteristic adhesion mechanism of calcium in AOS washing water.

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The sorption behavior of fluorescent brightening agent (C.I.FBA 24) by cellulose in the presence of alkali halides with different size of anions and cations has been investigated. The amounts of equilibrium sorption increased with the increase in the crystallographic radius of the cation added. On the other hand, the size of anion did not change the equilibrium sorption.
C.I.FBA 24 was found to have comparable affinity, heat of sorption and entropy of sorption with that of typical direct dyes.

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Color rendering properties of illuminant is a significant factor of defining image of garments. In this report, the image of garments in wear under illuminants were investigated.
An illumination control equipment was used to change the kinds and brightness of three fluorescent lamps. Sixteen kinds of skirt which differ in color and design were evaluated under the illuminants using SD method, then factor analysis and parallel factors factor analysis were applied. Spectroradiometer was used for the measurement of radiance on the surface of skirt under the illuminants.
The results are summarized as follows :
The image of garments in wear under illuminants are composed of three factors; brightness, softness, and grace. Brightness factor is hightened by white fluorescent lamp (fluorescent lamp with three wavelength luminance), day light fluorescent lamp, and white flare skirts. Softness factor and grace factor are hightened by warm white fluorescent lamp and white flare skirts.

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This survey was made in order to gain some clue to examine the contents of clothing education for both boy and girl students in senior high schools. The subjects of this investigation are the first, second and third grade students of both sexes of the general course in the public high schools.
This report makes clear senior high school students' attitudes toward dress, the origin of information on dress and their attitudes of buying clothing.
1) As for their attitudes toward dress, they en joy personal adornment and fashion, trying to express their individuality clearly, though they make much of deportment.
2) As for the origin of information on dress, they get it mainly from the goods of shopfronts, mass communication-magazines etc. and others' dresses.
3) As for their attitudes of buying clothing, they make much of a sensuous one-such as one with their favorite designs or one fits to their images, though they want very functional one-such as one easy to wear.
4) As a result of cross tabulation of each sex, there are some differences between boys and girls. Girl students have more intense consciousness of personal adornment and fashion than boy students. They also have keener interest in information on dress and get more information. In buying clothing, they attach more importance to a sensuous one than boy students.
5) As a result of classifying their attitudes toward dress, we could get four types, and make the characters of each type clear.

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The purpose of this survey is to grasp the actual state of thermal environments and the effect of thermal conditions on the residents in the detached houses and the multiple dwelling houses in the Kansai district.
The thermal climate (T_a, T_w, T_g, T_o, V) and residents' living activities, clothing conditions, thermal sensations and skin temperatures (body, hand, foot) in their dwelling houses were investigated from July 1982 to September 1984.
The results of the investigation were as follows.
In the detached wooden houses, the outdoor temperatures (T_o's) are 25-35°C and the room temperatures (T_a's) are 27-35°C in summer. The T_o's are -1-11°C and the T_a's are 8-25°C in winter.
The influence of T_o's is less on the multiple dwelling houses of reinforced concrete than on the detached wooden houses.
The globe temperatures (T_g's) are almost the same as the T_a's. But the T_g's are slightly higher than the T_a's in the room with a south aspect in summer, and slightly lower in winter when the room is heated.
The difference in the T_a's between the points of 120 and 10 cm high above the floor level is about 3°C when the room is air-conditioned and is 6-10°C when heated.
In summer, the mean T_a's when the resident stays in the bedroom are 24-28°C in the detached houses and are 29-31°C in the multiple dwelling houses. The mean T_a's in the dining room and the living room are 25-31°C.
In winter, the mean T_a's are 9-14°C in the bedroom, 14-22°C in the dining room and 8-24 °C in the living room. The level of the T_a's is more affected by modes of living than by the structure of dwellings.

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In summer, the skin temperatures are between 29 and 37°C. In winter, the distribution of skin temperatures expands ranging between 20 and 37°C. The skin temperature of body is kept between 33 and 37°C, but the skin temperatures of hand and foot decrease as the ambient temperature falls.
Some relationship is observed between the skin temperatures of hand and foot and the thermal sensation vote.
Some relationship is observed between globe temperatures and do-value of the clothing when the thermal sensation vote is “neutral.” The range of “neutral” vote shifts to slightly higher temperature than the ASHRAE's comfort zone (SET) in summer and to slightly lower temperature in winter.

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[in Japanese]

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[in Japanese]

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[in Japanese]

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