The rats were fed either 18 or 40 % casein diets containing 4 % (in control diets), or 20 % cellulose, or 5 guar gum, for 15 weeks. The apparent Ca absorption had no variation related to the dietary casein level, but was lower when the diets containing 20 % cellulose or 5 % guar gum were instituted and compared to the control diets. The dietary fiber also slightly decreased Mg absorption, but the casein level seemed not to have any effect. The urinary Ca excretion tended to be higher during feeding of the high casein diets as compared to the low casein diets, but the amount of urinary Ca was only a slight percentage of Ca intake. Therefore the change in urinary Ca excretion had little influence on Ca retention. The Ca contents of tibia and femur in the animals fed 20 % cellulose or 5 % guar gum diets were significantly lower than that in the control diets, but the relative contents in each of the low casein groups were almost equal to that of the high casein groups. The Mg contents of bone were not clearly affected by the amount and kind of dietary fiber in the diets.
These results suggest that changes in dietary fiber content effect adversely Ca and Mg availabilities, but that addition of a high-level casein diet does not add further adverse effect on those availabilities.

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Green soybeans (Glycine max merr.) are harvested in the pod stage and the somewhat still immature seeds are eaten as a snack or vegetable. The taste of the beans deteriorates very rapidly after harvest, which preceeds the loss of visual quality.
This study was carried out to clarify the optimum harvest maturity, and to find the practical measures of maintaining high quality after harvest. The quality of green soybeans available in the market was also surveyed.
Since the contents of sugar, free amino acids and ascorbic acid decrease rapidly at the late stage of maturity of soybeans, the optimum harvest period was estimated to be 30-36 days after anthesis, a little before the maximum growth of beans.
When the soybeans were picked at the optimum period and stored at 20°C, total ascorbic acid content decreased rapidly in 3-4 days after harvest. The contents of total sugar and free amino acids, the main taste constituents, decreased more rapidly and showed a marked reduction even 1 day after harvest. These changes were considerably retarded when the beans were stored at 1°C.
The effect of hydro-cooling immediately after harvest was examined. The pods were im-mersed in ice water for 2 hr, and then stored at 20°C. The effect of the treatment for keeping quality was not obvious in the materials harvested at the optimum maturity. In the soybeans harvested at a later stage, however, a marked effect was found in keeping the total ascorbic acids, total sugar and free amino acid contents.
Among the soybeans purchased from various retail stores, wide differences were found in external appearance, contents of constituents and price. According to the constituents in all the materials tested, it was supposed that a number of days had elapsed since the soybeans were harvested so their taste had already deteriorated markedly.

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In the sponge cake made under various butter-egg ratios, the viscoelastic moduli and texture parameter were determined, and also the organoleptic test was performed.
Property of sponge cake was explained by the eight-element viscoelastic model, consisting of Hookean body, Newtonian body, Newtonian body and three sets of Voigt body. Elastic moduli were 10⁴-10⁵ dyn/cm² and viscous moduli were 10⁵-10⁸ P.
Viscoelastic moduli for each element were gradually increased with the increase of butter and/or the decrease of egg. From the results of measurement of texture parameter, it was observed that the hardness was increased and the elasticity and cohesiveness were decreased with the increase of butter and/or the decrease of egg. The results of organoleptic test showed that the order of hardness by manual touch corresponded well to elastic moduli, viscous moduli and hardness of texture parameter by mechanical measurement, and the order of hardness by oral test corresponded well to the order of mouthfeel. It was considered that sensory hardness was influenced by mouthfeel of the cake.

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The mechanism of the formation of 5'-IMP during soaking of Katsuobushi in cold water in preparing Mizudashijiru (= uncooked soup stock) was studied.
After incubation of Mizudashijiru of Hongarebushi (=Katsuobushi dried after molding) added with 5'-AMP, the conspicuous formation of 5'-IMP and the disappearance of 5'-AMP were observed. These changes were not observed when a dialyzed Mizudashijiru was boiled at 100°C for 5 minutes. These results indicated that an enzyme which catalyzes the formation of 5'-IMP from 5'-AMP exists in Mizudashijiru of Hongarebushi.
A clear activity of this enzyme was observed at the molding surface of Hongarebushi and, from this result, we assumed that the origin of this enzyme is the mold of Hongarebushi and that the molding surface of Hongarebushi may play a key role in the formation of 5'-IMP in preparing Mizudashijiru.

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Majority of finishing process requires the thermal curing which affects physical properties of fabrics. Therefore, effects of thermal treatment on physical properties of cellulosic fibers, viscose and polynosic rayons and cotton, were investigated under various thermal conditions in order to obtain some aids to establish the most adequate condition for finishing.
The results are summarized as follows :
Tensile strength, elongation and Young's modulus showed, especially in the case of viscose, some increase through thermal treatment depending upon heating conditions, which empirically proved an additional hydrogen bond formation in the amorphous region of the cellulosic fibers. It was disclosed that the highest improvement of tensile strength was given by heating at 180°C in every case.
On the other hand, polynosic showed a considerable reduction of tensile strength at 200t and higher, which is attributed to residual sulfur to be oxidized to sulfite followed by accelerating oxidation of fibers at high temperatures.
Single fibers were affected by heating for shorter time at lower temperature compared with in the case of fabrics.
Decrease in swelling volume as well as in accessibility of the fibers observed after the thermal treatments also evidenced an increase in hydrogen bonds newly formed by the thermal treatment, which might give an increase in tensile strength when it might overcome any degradation of fibers to be caused thermally and chemically.

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Thirty-four body measurements of 70 pregnant and nursing women were taken serially from the 4th month to the 10th month of pregnancy and in the 1st month after childbirth. The data were factor-analyzed and subjected to Varimax rotation by the month. According to the factor structure, the following 4 phases were identified : Phase I (the 4-5th month), Phase II (the 6th month), Phase III (7-10th month) and Phase IV (after childbirth).
Phase I involved girth factor, height and length factor, and posture factor, thus showing normal body structure. Phase III involved girth factor, height and length factor, and pregnancy factor. This last factor was supposed as specifically concerned with pregnancy. Phase II might be a turning phase in the bodily change of pregnant women. Finally, the application of the present results for making maternity clothes was suggested.

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In order to investigate the relation between hip-shape and flaring effect of skirts, the factor analysis was applied on the items such as the width to depth ratio indexes, the size difference of each position and the measurements on the flared skirts in wear.
The results obtained are as follows :
1) Four factors are selected from 17 items. The 1st factor is the girth size difference between that of waist and that of 5 cm under the waist. The 2nd factor is average width to depth index at five positions around hip. These factors can be said to represent the morphology of hip.
2) The indexes of width to depth ratio are found to be the factor concerned with the wave height at the hem curve of skirt.
From these results we can conclude that the width to depth ratio index and the size differences in the body size measurements must be taken into account when we design the flared skirts.

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The aim of this study is to develop a method of drafting a dress pattern from a basic pattern, for unskilled pattern makers intending to reflect an image of a fashion drawing. In this method, some sizes are obtained by measuring the corresponding positions of the fashion drawing, and others which are difficult to measure are estimated by choosing marks, according to the patterner's impression, among several ranks which have been arranged to give reasonable sizes. Inputting the sizes and the marks to a personal computer, the pattern is drawn automatically on a XY-plotter connected to the computer.
For the first step, a blouse of a simple design was used as an example. Following specimens were prepared for references : (1) a fashion drawing of the blouse (drawing-A); (2) a photograph of the blouse which was made according to a textbook; (3) a fashion drawing made by a designer imitating the photograph (drawing-B).
The method was tested by two groups of unskilled pattern makers. Group-1 was shown only the drawing-A, while all of three references were shown to group-2. As a result, the sizes obtained by measuring the fashion drawing were almost the same with those obtained by professionals. In the case of the sizes obtained by choosing the marks, only the results of group-2 were almost the same with those of professionals. These results suggested that the standard references (drawing-B and the photograph described above) were necessary for unskilled pattern makers.
By the use of this method composed with the above three references and a computer program which drives a XY-plotter, even unskilled persons could draw a pattern well reflecting the image of the design.

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[in Japanese]

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