Abstracts of the Annual Meeting of the Japan Society of Cookery Science

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Objects Among the information obtained through sight, the colors used in the dining space have the largest impact on our emotions. From our previous study concerning to the psychological effects of nine color tablecloths on diners, beige tablecloth was shown to have mostly good effects on diners. Then, in order to clarify the psychological effects of seven tablecloth colors focused on beige color group on diner's emotion.
Method In the dining room, seven tables covered with tablecloths with beige color group as shown in below* were set. The subject completed a questionnaire concerning to color image of the tablecloth and so on. Examination was performed from August to November in 2006. Women's University students (N=211) who have passed one hours or more after meal participated in each experiment. The room temperature and the humidity were 20-25 and 50%, respectively.
Results By the principal component analysis, two components, i.e., "activity", "relaxation", were extracted from 32 adjective pairs antonym. The image of beige5 and 6 were in "activity" negative and "relaxation" positive zone. The image of beige1 and 2 were in "activity" positive and "relaxation" positive zone. The mostly recommendable tablecloth with beige color group on dining space was shown to be beige with a high value and a low croma such as beige1 and 2.
*Mancell Value of tablecloths (Hue-Value-Croma)
beige1:0.7Y-8.2-1.4
beige2:9.9YR-7.7-2.2
beige3:2.4YR-7.1-3.3
beieg4:6.6YR-6.5-2.3
beige5:6.6YR-4.4-2.9
beige6:4.5YR-3.0-2.1
beige7:0.1YR-8.0-3.5

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The release of free vitamin B₁₂ (B12) from the ingested foods during gastric digestion is first step for absorption of B12. The free B12 can be bound by salivary haptocorrin under the acidic conditions of somach and followed by the subsequent process. Here, we demonstrate how extent of free B12 can be released from egg and fish meats (rich in B12) with or without culinary methods (dilution, boilling, or beating; mixed with egg white and egg yolk).
Egg, beated egg, beated-diluted egg and mackerel meats were cooked in boiling water. The boiled meats were incubated fo 30 min at 37 ⁰C in the presence of pepsin (167 ug/ml in 0.1M HCl) and then centrifuged at 10,000 x g for 15min. The supernatant was used as the soluble B12 fraction. A portion of the soluble B12 fraction was applied to a gel filtration column (PD-10) to determine the content of free B12. B12 was assayed with Lactobachillus delbrueckii subsp. lactis ATCC7830.
The gel filtration experiments indicated that about 30 % of B12 found in the soluble fraction of the boiled mackerel meats was recovered in the free B12 fraction. About egg, the dilution was accelerate the release of free B12 from the binding protein, but boiling and beating was not accelerated. Moreover the beating egg disturb release of vitamin B12, because that compound from egg yolk was mixed with egg white, bound to binding protein originated from egg white. These results were suggested one of the best dish; Chawanmushi with egg yolk and extract of fish meat, ex. Dashi.

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