The extract from Natto with n-butanol was separated into bitter peptide-rich fractions and some other fractions by Sephadex G-25 gel-filtration and ion-exchange resin chromatography on CM-Sephadex. The main peptide component was subjected to further purification by high voltage paper electrophoresis. The major spot of peptide on the electropherogram was cut off, and eluted with 10% acetic acid. The amino acid composition of purified peptide was Asp 1, Thr 1, Glu 1, Ala 1, Pro 2, Val 3, Ile 3 and Leu 5. amino acid sequence of the purified peptide was determined by DNP method for N-terminal and Carboxypeptidase A method for C-terminal sequence. The N-terminal amino acid of the peptide was found to be Leu and the C-terminal sequence of the peptide was -Ala-Val-Ile-Leu.

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Texture and their correlations to mouthfeel of cooked and mashed potatoes were studied by the multi-biting test.
Correlation between the texture and mouthfeel of cooked potato could be investigated efficiently by the parameters of multi-biting test and the “multi-point mensuration” multi-biting method.
Same correlation between the texture and mouthfeel of mashed potato which is difficult to estimate the texture by usual instrumental measurements could also be inquired by the multibiting test.
Considerable texture differences of cooked and mashed potatoes due to the kind or a region of potatoes were observed by this method.

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One of our authors has found that the dip for buckwheat noodles, a mixture of a cold-water-extract of Katsuobushi and soy sauce at a ratio of 3 : 1, became tasty and soft after aging at low temperature.
This aging effect was proved by sensory tests of a dip before and after aging. The content of formol-N and 5'-IMP in the dip increased slightly and minimally respectively, during aging. The increase of “Umami” taste after aging could be seen neither when the boiling-water-extract was used nor when the cold-water-extract was steamed.
When the 5'-AMP was added to the dialyzed solution of the cold-water-extract and incubated, 5'-AMP decreased markedly corresponding with increase of 5'-IMP. Decrease of 5'-AMP and increase of 5'-IMP was more drastic in the cold-water-extract from the surface layer of the Katsuobushi.
These results suggest the existence of an enzyme in the cold-water-extract of Katsuobushi. This enzyme is assumed to be derived from the surface layer of Katsuobushi, where mold had been inoculated, and to transfer 5'-AMP to 5'-IMP.
We conclude that the “Umami” taste of the dip made from the cold-water-extract was enhanced by the synergistic effect of the components, that is 5'-IMP, free-amino-acids, and peptide during aging, however each component individually showed slight increase.

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A method for recording the loads placed on a tooth during mastication was applied to the study of textural properties of food.
The signal from a small pressure transducer inserted into an artificial tooth, partial denture of a person could be recorded from the first bite until the stage of swallowing without interfering with the normal occlusion of the teeth.
The physical properties of varieties of food items tested were reflected in the load-time curves of the first masticatory movement (FMM) and the foods could be grouped into 4 categories according to their FMM patterns.
Distribution of each group could be provided by the following parameters : (1) an average load from the first bite to the last required for through mastication (f), (2) the number of masticatory movements (N), and (3) the duration of time of food remaining in the mouth. On the other hand, the rates of masticatory movement (T/N) were found to be independent of their textures and an average value of 0.5-0.7 was obtained.

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The liveliness of fabrics was investigated. This investigation resulted from the following four experiments : measuring the speed of recovery of the angle after bending, sensory test of recovery force, and measuring the stiffness and bending properties.
Used samples in these experiments were 11 kinds of cotton, 8 kinds of silk, and 10 kinds of wool. The weave of each sample was plain weave.
Through this investigation the following results were obtained. (1) It was observed that in silk, the recovery after bending became slow as the angle of recovery became wide after releasing from the fixed condition. But in cotton and wool, the recovery speed of the angle between 90 and 135° tended to become slower than between 45 and 90°. (2) In each of the three samples (cotton, silk, and wool), there existed a correlation between 1/ω and stiffness. (3) As for wool, there existed correlations between 1/ω and bending maximum stress, and also between 1/ω and bending recovery strain. (4) Only in the case of silk, the scale of sensory test of recovery force had a correlation with the speed of recovery after bending and stiffness.

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Insensible perspiration is greatly related to the heat balance between the skin and environment, and the CO₂ density in the space of clothing and skin is one of the factors representative of the condition of cutaneous respiration. Meanwhile we set the climate chamber in which we measured the CO₂ density and the quantity of insensible perspiration excreted from the skin of the arms of four subjects comfortably clothed in, and also measured the CO₂ density and the quantity of insensible perspiration in the space of clothing and skin around the chest under the different conditions of four clothing in respect of two materials and two types.
We studied the relation between the measured value and climatic factor. The results are as follows : 1) Insensible perspiration and CO₂ exhaled from the skin were effected by not only ambient temperature but latent heat. 2) Maximum insensible perspiration from the skin was observed in medium climatic condition. 3) Material of clothing had an effect on the micro climatic condition of layer of air in the clothing. 4) The liner relation was found between dew point temperature and effective temperature. 5) With respect to the CO₂ density in the space of clothing and skin, the bellow effect could be observed.

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Factor analysis was applied to anthropometrical measurements, 17 items in boys and 16 items in girls, related to the shoulder and the neck for garments planning, classifying 902 boys and 888 girls aged from 7 to 18 years into 4 aged groups.
The results are as follows :
1) Four factors of body form were extracted by the factor analysis. Those are size factor of the shoulder and the neck, inclination angle factor of the shoulder, inclination factor of the neck, and flatness factor of the neck.
2) It was proved that the following 5 items are necessary to classify the form of the shoulder and the neck : posterior shoulder length, neck base girth, shoulder inclination angle of right, neck base inclination, and neck base oblateness.

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This research was conducted for the purpose of studying living modes and ways of thinking among residents in public housing units in order to find out how public space in a detached house should be designed. This paper consists of an analysis concerning the kitchen space. The research findings are as follows :
1) Those having a kitchen size of 3, 640 mm by 1, 820 mm express strong unsatisfactory feeling with the space. It is desirable to secure more working space in the kitchen area. Also needed are more useful wall space and the space to install cupboard and other kitchen furniture.
2) Perception on the smallness of the kitchen space depends on the direction kitchen doors opened to, how dining area and kitchen are separated, and the availability of wall space in kitchen.
3) Those who have cooking space with 900 mm frontage of the sink express strong unsatisfactory feeling with the space. It is desirable to provide more space for placing electric cooking appliances as well as for the preparation and arrangement of dishes.
4) Residents are found to have more kitchen furniture than those anticipated at the time of the designing stage. It is desirable to reconsider the space allocated for the kitchen furniture.

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[in Japanese]

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