Employing eight college women, the energy consumed during cooking practice was examined by simultaneously measuring the oxygen intake and heart rate.
1) The correlation coefficient (γ) between the heart rate and oxygen intake of each subject was 0.95 or above.
2) The energy metabolic rates of peeling Japanese radishes, cutting onions, slicing cucumbers and onions, cutting carrots and potatoes, peeling yams, polishing rice, frizzling vegetables in oil, preparing omelets, and filling lunch boxes were from 0.0 to 0.9. While those of washing yams, grating yams, grinding yams, grating Japanese radishes, beating albumen, doughing flour, and washing dishes were from 1.0 to 1.9.
3) The distributions of the average heart rates of peeling Japanese radishes, slicing cucumbers, peeling yams, frizzling vegetables in oil, and filling lunch boxes were frequently observed from 90 to 99. While those of cutting onions, cutting carrots and potatoes, polishing rice, and preparing omelets; those of washing yams, grating yams, grinding yams, grating Japanese radishes, beating albumen, and washing dishes; and that of doughing flour were frequently observed from 100 to 109, from 110 to 119 and from 120 to 129 respectively.
4) The energy consumption (kcal/kg/min) determined by Douglas' bag method was lower than that determined by HR-VVo₂ method.
The result of t-test suggests that a significant difference is observed in each single operation with a risk ratio of 1 or 0.1 %, while none is observed in continuous cooking operations.

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Heat of hydrolysis of sucrose by yeast invertase at pH 4.6 and at 30°C was measured with a twin conductive micro-calorimeter, and was found to be ΔH= -14.75 kJ/mol. This value quite agreed with that of hydrolysis with acid reported by Sturtevant. It was found that mean deviation was 0.016 J and relative mean deviation was 0.54%, which suggested that the measurements were accurate. This method was applied to quantitative and selective analysis of sucrose in two foods, and the contents of sucrose in a canned coffee drink and Yokan were found to be 3.4 and 60.1 g/ 100 g, respectively.

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The purpose of this study was to investigate the correlations among the forming-ability, hardness and creaming value of butter cream and solid fat index (SFI).
For making butter cream seven kinds of margarine and five kinds of shortening on the market were employed under five different grades of agitation temperature.
As to the butter cream shaped to rose and star type decorations the forming-ability were evaluated by sensory test by the six panel members.
Correlations among the evaluation for forming-ability, hardness and creaming value of butter cream and SFI were examined and the results were as follows :
As to margarine, SFI value ranged from 10.0 to 13.9 for rose type decoration and from 6.9 to 11.8 for star type decoration gave good forming-ability respectively.
As to shortening, good forming-ability for rose type decoration existed in SFI value ranged from 14.2 to 17.7 and for star type decoration from 10.6 to 14.7, respectively.
We found also that good agitation temperature for forming-ability were at 20°C for formingability of rose type decoration and at 25°C for that of star type, and that hardness of butter cream instead of SFI was well available for evaluation of forming-ability.

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Many studies have been made on wrinkling in textile fabrics but few on wrinkles in wearing. We examined, by wearing test, the wrinkles.
Three factors were picked up and for each factor three levels were set up. The results were as follows :
1) For the height of the sleeve crown, the highest crown caused most wrinkles.
2) For the wearing time and the temperature, the longest time and the highest temperature caused most wrinkles.

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Dynamic contact angles were measured by means of the Wilhelmy technique for a single fiber of 6-nylon and a plate of Teflon. The measuring liquids were n-alkanes and various polar liquids including doubly distilled water. The contact angle increased with increasing rate of advance of the three-phase line up to the rate of 0.2 mm/min and was independent of the rate in the region of 0.2-0.4 mm/min. At the rate near 0.5 mmimin the contact angle recommenced increasing. The plateau was observed at the air/water and n-alkane/water interfaces. As the thermodynamically significant contact angles the advancing and receding contact angles at the plateau were used for the estimation of the surface free energy of the solids. The dispersion component (23.8 erg/cm²) of the surface free energy of 6-nylon was estimated from the advancing contact angle and the polar component (25.5 erg/cm²) from the receding contact angle.

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The purpose of this study is to extract information on human postures from side view contours of human bodies and classify human postures quantitatively. Materials are photographs of 193 female students taken in 1964. We examined them by the method of principal component analysis.
The following results are obtained :
1) Two principal components of human postures are extracted. One expresses the degree of erectness or stoop of the figure. The other expresses the amount of curvature of the posture around waist.
2) The use of these components enables human postures to be classified quantitatively.
3) Indices at the bust, waist and hips expressing the thickness of the body have no relations to the two components.
Since these components are considered very important factors for clothing construction, we think that it may be necessary to measure and take these factors on designing dummies or patterns for manufacturing clothes.

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We studied the influence that long working hours of husbands would have on family life in our survey of time use by employed husbands and wives in Tama New Town (1985). We analyzed time use grouping in six classes by the total hours of working hours and commuting hours in a weekday.
The findings concerning husbands' time use were as follows : (1) The husbands' longest working hours reached 14 hr. (2) Their hours of sleep and time spent on social and cultural activities became shorter with the increase of working hours. (3) Their household work time consisted of only a few minutes.
The findings concerning wives' time use were as follows : (1), The working hours of wives employed part-time became shorter as their husbands' working hours increased. (2) The working hours of wives employed full-time were shorter than their husbands'. (3) Wives bore close to 100% of the household work because of their husbands' long working hours. (4) Consequently the time spent on social and cultural activities by wives employed full-time decreased as their husbands' working hours increased.

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[in Japanese]

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