The purpose of this study was to find out how interactions among fathers, mothers and children change depending on the children's ages. The subjects were children when they were 1 year old and 2 and their parents. I used the concept of “communication unit” in order to analyze frequency, means and direction of their interactions in problem-solving situations. The results were as follows :
1) The CU's (communication units) from the children were significantly more frequent at 2 years old than 1.
2) In the case of male children, the percentage of language use as the means of CU's increased in proportion to their ages. On the other hand this tendency was not found between female children and their parents.
3) The children whose fathers showed keener interest in the problems gave more CU's to their fathers than the children whose fathers didn't. Almost all of the fathers' and mothers' CU's were directed towards their children at both ages 1 and 2. On the contrary, only few CU's were found between fathers and mothers.

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The purpose of this study was to find out how verbal and non-verbal CU's (communication units) of children towards their parents in problem-solving situations change depending on children's ages. I classified their verbal CU's in problem-solving situations into 15 categories based on the meanings, and their non-verbal CU's into 14. The results were as follows :
1) The most common children's CU's in problem-solving situations were spontaneous such as talking to themselves, thus they were not trying to get information from their parents or respond to them. This tendency didn't change from year 1 to year 2.
2) The children showed significantly more frequent CU's relating to offering and collecting information at 2 years old than at 1 year old. This tendency was found both in verbal and nonverbal CU's.

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The factors of the characteristic and sweet flavor of cooked onion were studied.
Propanethiol (propyl mercaptane), which has been reported as the main component of the sweet taste of boiled onion, was ascertained to be not a sweet compound by sensory evaluation using 100% pure authentic sample.
Changes in the free sugar contents in the onions cooked by different methods were investigated by using HPLC. The contents of glucose, fructose, and sucrose decreased or scarcely changed by cooking. The increase of sugar concentration was confirmed to be caused by evaporation of water during cooking. This phenomenon seems to be the important factor for cooked onion flavor.
Aroma concentrate from the water extract of the baked onion was obtained by adsorbing on the porous polymer. A total of 35 components was identified by GC-MS. By GC-FID-FPD analysis, sulfur-containing compounds, which were the main components of the fresh onion volatiles, were found to decrease significantly by cooking. Oxygenated compounds which possessed sweet or caramel like aroma seemed to contribute to the characteristic sweet flavor of cooked onion.

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In order to clarify the roll of the prime starch and starch tailing fraction of wheat flour on the physical properties of cookies, these two fractions were isolated from wheat flour and separately mixed with gluten, as so to get reconstituted flours. Cookies were prepared by using the reconstituted flours in place of wheat flour, and the physical properties of the cookies were evaluated.
Breaking test of the cookies showed that P (prime starch fraction) -cookie was soft but poor in shortness, while T (starch tailing fraction) -cookie was hard but good in shortness and crispness. P-cookie expanded crosswise. Its surface showed swelling shape and was uneven. Large voids were formed in its inside, resulting in a remarkably high expansion ratio. This rough porus structures causes the small fracturing stress and poor shortness of P-cookie. T-cookie expanded not in the horizontal direction but upward, and voids in its inside were small. As a result, both of spread factor and expansion ratio were low. S (starch fraction) -cookie had a proportional appearance, compared with the others. S-cookie was soft and possessed shortness. It was concluded that the favorable texture of cookie were given by coexistence of prime starch and starch tailing fractions.

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An investigation was made for clarifying the effect of cooling conditions of gelatin sols on the gelation.
The results can be summerized as follows.
Obviously, cooling rate of the sols was much slower in refrigerator than in cold water when the samples were cooled at 5°C.
Viscosity of the standing sols measured by means of the fine-wire heating method indicated that the gelation time of the slow-cooled samples is longer than that of the fast-cooled samples, while the gelation temperature of the slow-cooling systems was higher than the others. Gelation temperature of low-temperature extracted gelatins was also much higher than that of high-temperature extracted samples.
The gelation temperature of all the samples measured by the fluidity was lower than that obtained from the fine-wire heating method.
The apparent viscosity of the stirring sols measured by the rotation method showed that the starting temperature of gelation for the low-temperature extracted gelatin was much higher than that for the high-temperature extracted one. The viscosity of the stirring sols was lower than that for standing sols in all the cases. A gap of temperature between the commencement and the final stage of gelation was influenced by the preparation temperature of gelatin samples : the samples extracted with high temperature showed a wide gap in gelation temperature.

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In this study a new thread testing system is proposed to evaluate the sewability of sewing thread.
From the point of view of machine sewing it is requested that sewing threads are tested under the condition of high speed, cyclic loading. In the testing system proposed here, a sample yarn is stretched and relaxed by a pair of clamps along the yarn direction in the cyclic way. A tension regulator, driven by a servomotor controlled with a computer system, is placed between two clamps for keeping the tension peak unchanged through the testing procedure. Control data are prepared by the method of trial and error in advance, because the changing speed in tension cycle is too high to control with a feed-back system.
The cyclic loading test was successfully performed using the system mentioned above. The changes in the residual strain and the work of threads are easily calculated from the data obtained by the system. Especially the work obtained from the relaxing process could be one of the most important factor for evaluating the sewability of sewing thread. The relation between the test results and the sewability will be discussed in the next paper.

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The foot projected contours from the right and left feet were taken with 149 male and 177 female Japanese adults. The samples were classified using two methods, especially focussing on the shapes of the forepart in the feet. One method is a classification using the foot length I and the foot length II. Comparing the foot length between I and II, the feet were divided into three types. The other method is a classification using the angles of the toe 1 and the toe 5. The feet were divided into four types, depending on whether the toe 1 was outward to the toe 5 or not, and whether the toe 5 was inward to the toe 1 or not.
The results disclosed that the occurrence in type of A. 15 denoting the longer foot length I, the outward toe 1 to the toe 5 and the inward toe 5 to the toe 1, was the most frequent, amounting to ca. 44% in males and ca. 45% in females. It was, therefore, concluded that the shoes last fitting this type of A · 15 should be industrially produced most frequently.

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