Previously in Part 1, I examined consumers' right to sue for an injunction and its economical effect from the viewpoint of the analysis of consumer surplus. In Part 2 this time, I attempt to survey the relevant law system in Japan and how such a system functions in Europe. It is tobe noted that the draft consumer injunctions directive dealt with in this report has not been examined in Japan.
Consumers should be enlightened in order to make this system function effectively. For consumers to be able to utilize this new law system properly and independently, it is important that the questions of home economics and/or consumer education are studied.
The questions of home economics and/or consumer education I proposed are as follows :
1) Education of consumers for obtaining international perspectives; 2) Helping consumers form their individuality and ability; 3) Training consumers to become aware of public interest and justice.

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The effect of butter temperature on the general properties of sponge cake was studied. A procedure for making sponge cake, including hand mixing with flour and butter, is proposed. Three temperatures for the butter when added (40, 75 and 98°C) were used for making sponge cake to the following recipe : egg, 200 g (egg yolk : 80 g and egg white : 120 g); sugar, 100 g; flour, 100 g; and butter, 30 g. The higher the temperature of the butter when added, the lower the specific gravity of the batter having highly dispersed small particles of butter. Thereafter, the specific volume of the cake increased. The higher the temperature of the butter when added, the more increased were the viscoelastic and textural parameters such as the hardness and springiness of the baked cake. When the butter was added at the highest temperature, the gas cells in the cake became more stable. According to these results, we propose that butter at the higher temperature denatured the egg protein and gelatinized the wheat starch in the batter. When the temperature of the added butter was highest, the mouthfeel characteristics of the resulting sponge cake such as melting and tactility might be improved.

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Polyurethane (PU) films and foams were prepared from bean-curd refuse (BCR) and diphenylmethane diisocyanate (MDI), from the viewpoint of recycling of bio-based resources and developing of environmentally-friendly polymers. Powdered BCR was used as a part of polyol. Although BCR-PU is obtained by a solid-liquid reaction between BCR and MDI, FT-IR measurements show a shift of the C=O stretching band with BCR content, which indicates the formation of the urethane bond between BCR and MDI. Stress at break (σ_b) and Young's modulus (E) of BCR-PU's increased with increasing reaction time and BCR content of polyol (BCR/Polyol). σ_b, and E decreased with increasing particle size of BCR. These facts indicate that cross-link density increases with increasing the amount of BCR powder and that BCR powders act as hard segments in PU. On the other hand, stress at 10% strain (σ₁₀) of PU foam decreased with increasing BCR content. It was found that σ₁₀ depends on the apparent density of PU foams more than on BCR content in total polyol.

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Effective bleaching conditions of sodium hypochlorite (NaClO) aqueous solution with the addition of sodium bromide (NaBr) have been investigated by using cotton fabric and cellulose film dyed with direct dye (C. I. Direct Blue 78).
Bleaching efficiency has been examined by using reflectance and absorbance at a wavelength of 608 nm for fabric and film, respectively.
The main results obtained are summarized as follows :
1) At room temperature, bleaching efficiency increased remarkably by adding ca. 0.1% NaBr content in dyed fabric and 0.005% NaBr in dyed film.
2) By UV spectra analyses, maximum absorption shifted from 293 to 330 nm with the addition of NaBr to NaClO aqueous solution, which would suggest the formation of NaBrO by the following reaction.
NaClO + NaBr→NBrO+NaCl
3) Effective bleaching was observed in NaClO/NaBr solution at pH 10, but bleaching efficiency decreased in alkalin solution to more than pH 11, probably due to the prevention of the formation of NaBrO.
4) Using dyed cotton fabrics having the same bleaching efficiency, the diminution ratio of tensile strength of the fabrics bleached by using NaClO/NaBr was smaller than that by heat bleaching.

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In order to construct a way of thinking for the design of check patterns and color combinations, we reported visual evaluations for three color systems (blue, red and yellow) of checks with two-color schemes combining deep and pale same-color systems, on a total of 12 samples. In addition, two-color combinations and three-color schemes combining pale, neutral and deep same-color (blue, red and yellow) systems, were made regularly, and their visual evaluations were compared and investigated.
1) As a result of a t-test for sensory evaluation which paired two-and three-color combination samples, the three-color combination samples were quiet in the blue system, while the two-color combination samples were quiet in the red and yellow systems. And the frequency distribution of items with significant differences was shown in the t-test for sensory evaluation values and the frequency distribution was different in each color system.
2) As a result of analyzing the variances, the two-color combination variances were quite large for the color systems, but the three-color combination variances were small. It is considered that the three-color combinations were affected by color and design.
3) As a result of analyzing the principal components of the two-color combinations and three-color combinations in the blue system, the cumulative proportion of three-color combinations was higher than that of the two-color combinations. The third component of the two-color combinations concerned color, the second and third components of the three-color combinations concerned design. The three-color combination was affected by color and design.

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The authors ascertained the actual conditions of the color of interor elements. This study aims to clarify the color environment of the interior elements which most people would like to have in their living rooms. Coloring of sofa, curtains and cushions in a living room were simulated on CRT display. One hundred and fifty-five subjects were allowed to make their choice out of 16, 700, 000 colors for coloring the interior elements by computer image processing.
The results are as follows :
1) The color selection for the curtain was made on a basis that was different from that for the sofa and cushions.
2) The hue for the sofa selected by the majority of subjects was relatively close to that for the wall while the value and chroma were separated; the hue selected for the curtain was separated from that for other elements; and the color selected for the sofa was similar to that for the cushions.
3) The value for the wall apparently affected the selection of the hue and value for the curtain.

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In this fourth report, we clarified the actual conditions and awareness concerning human relationship in times of emergency, mainly from the point of views of communication with neighbors, contribution to neighborhood organs, and demands for implementation of neighborhood emergency system, while investigating necessities of neighborhood organization to fight disasters.
The results are as follows :
Many answered that they would like to rely on their neighbors as well as families and themselves in case of emergency. Only about half of the respondents, however, admitted that they had reliable neighbors; there is a tendency that people have no tight associations with neighbors.
In case of emergency most people want to be banded together in terms of community against disaster. People, however, are not active enough to participate in self-governing local associations.
Under the existing circumstances it is necessary that neighborhood organizations should be such that would extend supports to all residents irrespective of their degree of commitment to the organizations. It is also considered necessary that those neighborhood organizations should be formed under the guidance of the local government as well as the Housing and Urban Development Corporation.
It is recommended that assembly halls should be used as a base of storing emergency provisions and disseminating information in times of emergency. In the same vein, it is hoped that the assembly halls to be built will be provided with those functions.

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This study involves a survey conducted to examine the actual conditions and problems of sex education at home as experienced both by parents and children. Four hypotheses were put forth in this study :1) The content of guidance on menstruation given to daughters is fragmentary; 2) There is a tendency that sons are given little sex education; 3) There is a tendency, in children's perception, to make light of education of males on sex, and only fragmentary guidance given to females on menstruation; 4) There are gaps between the parents' recognition and children's perception, and the gap becomes larger when it comes to the consultation about sexual troubles and anxieties from children. The survey was carried out in 1995 on junior high school students and their parents, or, to be exact, 188 pairs of fathers and mothers as well as 142 male and 123 female students were sampled.
The results were as follows :
Many of the mothers have given their daughters guidance on menstruation a few times but the content of the guidance is mainly on the treatment of menstruation. The guidance on various aspects of menstruation is not used efficiently for sex education. Almost all of the fathers have not given guidance on ejaculation. Neither mothers nor fathers have sufficient conversations with their sons about sexual matters. The characteristics seen in the parents' recognition concerning sex education at home are found similarly in the children's perception as well. Many of the parents thought that they had been consulted about sexual troubles and anxieties by their children, but few of the children thought that they had consulted with their parents on such matters.

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Preservation tests were performed at 5 and 10°C to examine how the difference in refrigerationtemperature would affect the preservation of foods. We tested samples of boiled noodles, tofu, kamaboko and minced beef, which belong to “keep refrigerated” foods. When sold at the supermarket, the refrigeration temperatures shown on their packages were “below 5°C” for the minced beef and “below 10°C” for the other three foods.
An increase in the number of bacteria and worsening external appearance and smell were generallyobserved with time. At 10°C, the edible quality of the boiled noodles was maintained up to the 4th dayafter the start of the test, and that of tofu stayed good up to the 3rd day, as judged by the foregoing two indices. At 5°C, the edible period of those foods was extended by at least 1 more day. In the case of kamaboko, there was not a significant difference between the result obtained at 5°C and that at 10°C, little deterioration being apparent up to the 8th day at both temperatures. At 10°C, the preservativeeffect on minced beef was inferior to that observed on the other test samples, the edible quality only being maintained up to the 2nd day. Significant bacterial growth and worsening external appearance and smell were recognized on the 3rd day, and spoilage occurred on the 4th day. However, only a littlebacterial growth was observed up to the 4th day when preserved at 5°C.
In conclusion, the edible period for each food sample tested in this experiment was endorsed as long as it was stored at the temperature shown on the package. Furthermore, storage at 5°C was more effective for preserving the foods than at 10°C, this effect being especially noticeable with the mincedbeef. The reason for this is mainly due to parts of the microflora of raw meat consisting of psychrotrophic microorganisms.

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A continuation of the study on post-heated fermented teas that are distributed in south-west of Yunnan, China and in the northern part of Southeast Asia is reported. These teas seem related to Awa-bancha and Goishi-cha, fermented teas produced in Shikoku, Japan. In Shan State of Myanmar, Lepet-so that is a kind of edible pickled tea fermented by bacteria under anaerobic conditions, and its dried forms, which are used for drinking (Lepet-chin-chauk), are widely produced on a large scale. The pickled teas are produced on a small scale, one beeing fermented by fungi and bacteria in a small vinyl bag or in a bamboo tube and using matured tea leaves. The hard matured tea leaves are softened by the action of the fungi. The pickled tea fermented by fungi and bacteria may be similar to Japanese Goishi-cha that is similarly fermented. Some non-fermented edible teas in Myanmar are also discussed.

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