A method for measuring the unfrozen water at -20°C was developed by using pulsed NMR spectrometer based on the postulation that the unfrozen water at -20°C might be characterized as a higher order bound water. The principle of this method based on the comparison of the motional fraction of FID curve observed at -20°C with that at -32°C, assuming that the former is derived from the protons of unfrozen water alone and the latter from the total protons of the solution.
The method was applied to the aqueous solutions of four kinds of sugar, glucose, fructose, sucrose and lactose, and the results were as follows :
1. The amount of unfrozen water measured at -20°C increases with the increase of water content, and decreases to a constant value beyond a maximum.
2. The constant values at higher water content region were 0.37, 0.38, 0.18 and 0.16 g H₂O/ g sugar for glucose, fructose, sucrose and lactose, respectively. Namely, at -20°C and in higher water content region, the amount of unfrozen water of monosaccharide is double much that of disaccharide.
3. The unfrozen water thus measured seems to correspond to the type II hydration water according to Fennema's classification on bound water.

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Fillets of spanish mackerel (Scomberomorus niphonius) were pickled with soybean Miso and mixed soybean Miso mediums for 48, 72 and 96 hr, then used for sensory test and estimation of physical properties. Ethanol extracts prepared from the pickled fillets were analyzed for the nitrogenous compounds. By sensory test, adequate pickling time to obtain the most favorable products was 72 and 48 hr for soybean Miso and mixed soybean Miso, respectively. Hardness was increased in proportion to pickling time. Among the nitrogenous compounds, free and combined amino acids were increased markedly in pickled fillets. Amino acid pattern similarity between soybean. Misos and pickled fillets confirmed that the increased free amino acids in pickled fillets were derived from soybean Miso or mixed soybean Miso mediums. Other nitrogenous compounds were detected little in both mediums and gave little contributions to the improvement of taste. Remarkable decrease in trimethylamine in the early stage of pickling suggested that soybean Misos had some effects on deodorizing fishy oder.

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The “Dango” were prepared with various mixture of glutinous (Mochi) and nonglutinous (Uruchi) rice powder. Its creep was measured and the elastic modulus and viscosity for Dango were calculated. It was found that the elastic modulus of Hookean body for Dango had higher value as the ratio of nonglutinous rice powder in “Dango” increased, and the value decreased with increasing of water, no matter how different the ratio of glutinous to nonglutinous rice powder. The viscosity and elastic modulus of Voigt body and the viscosity of Newtonian body for Dango prepared with only glutinous rice powder had higher value, but the values reduced greatly when nonglutinous rice powder mixed and then the values increased with increasing of the ratio of glutinous rice powder. The dependence of viscoelasticity against volume of added water showed decreasing curve for Dango prepared with mixture of glutinous and nonglutinous rice powder while increasing curve for Dango prepared with only nonglutinous rice powder. It also showed curve having a peak when water was added with the best kneading condition in the case of Dango prepared with only glutinous rice powder. The elastic modulus of plastoelastic body decreased as the volume of added water decreased in the case of Dango prepared with more than 50% glutinous rice powder, but increased in proportion to the volume of added water in the case of Dango prepared with less than 40% glutinous rice powder.

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The measurement of viscoelasticity and the sensory test of “Dango” was carried out in order to obtain the correlation between the value of instrumental measurement and sensory evaluation. At their examinations, the Dango was prepared with rice powder shaken down into 0-60, 60-100, 100-150, 150-200, 200-250 and more than 250 mesh and with equal mixture of glutinous rice powder and nonglutinous rice powder. It was found that all elastic modulus and viscosity except for elastic modulus of plastoelastic body were reduced as granular size of rice became small, but elastic modulus of plastoelasticity was increased. The score of human sense of hardness and viscosity for Dango showed highly correlation with all elastic modulus and viscosity (r=±0.92-±0.97).That of Hagire (crispy) had positive correlation with viscosity of Newtonian body and viscosity and elastic modulus of Voigt body (r=0.93, 0.93, 0.92) but had negative correlation with elastic modulus of plastoelasticity (r= -0.92). That of viscosity and Shitazawari (softness and pleasure on the tongue) had negative correlation (r= -0.91 and -0.92) with all elastic modulus and viscosity except for elastic modulus of plastoelastic body. By converting the axis of score, that of springness also show positive correlation with elastic modulus of Hookean body and two Voigt body (r=0.81, 0.81, 0.81). However, sensory evaluation of springness for Dango was reduced truly, when elastic modulus was more than 6.3 ×10⁵ dyne/cm². From these results, it was found that the viscoelastic properties of Dango were represented well by the mechanical model (eight elements) obtained by the creep measurement.
On the other hand, Dango prepared with 100-150 and 150-200 mesh powders were more favorite than the other one.

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We examined the validity of application of moiré topography to determine the amount of clearance distances between body surface and weared clothings.
The subjects tested were one adult female and a replica of her torso made symmetrically on both sides.
The test clothing were one no ease sample made from true development of real body surface and three samples which differ in grades and types of ease.
The shapes of each subject before and after putting on test clothings were measured by moiré topography. The position and the amount of clearance are thus determined.
The X-ray fluoscopic observation was also made for reference to the torso replica.
The results were as follows :
1) The clearance distances show different values depend on the measuring points of the body and on the amount of ease of clothings.
2) The validity to use moiré topography is confirmed, because the results from moire topography and X-ray observation have been similar.
3) The distribution of clearance distances for live body is observed almost the same as that for the replica. By this and above facts, moiré topography may well give reliable results for the clearance measurement of live body, as long as the experimental conditions are strictly regulated.

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The width of crotch curve of the basic pants pattern in flat pattern method was studied for 50 young women (18-20 years old) and 50 elderly women (65-75 years old), the following results were obtained.
1) The width of crotch curve of basic pants pattern corresponding to the aging change of somatic type of adult women should be equal to 80% of the hip maximum depth.
2) It was proved graphically that the crotch curve on the flat pattern applying 80% of the hip maximum depth would become approximately 100% when worn.
3) The crotch curve width of basic pants pattern of young women ranged from 100-118% of the hip depth when worn.
4) The measurement of total crotch length is necessary to draft the basic pants pattern. However, it is difficult. It was proved that the total crotch length was highly correlated to middle hip girth for elderly women.

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Curve fitting for the univariate frequency distribution of 18 somatic measurements were examined.
For some frequency distributions which were not identified as normal distribution, following distributions were tested.
(1) Lognormal distribution, (2) upper limit Weibull distribution, (3) lower limit Weibull distribution, (4) Johnson system SU, SB and SL distribution, (5) Edgeworth expansion, (6) Gramcharlier expansion.
Better fitted distribution was given each somatic measurements. For the bivariate frequency distributions, bivariate normality were tested. For the frequency distributions which were not recognized univariate normality, the SU, SB or SL transformation was applied. Seventy-three paires of somatic measurements in 81 pairs were recognized bivariate normality.

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It is important for designing of a garment to know how color and silhouette of the garment contribute to the presentation of the garment image. In this report, the impressions of garments were investigated for various combinations of colors and silhouettes.
A color simulator was used to change the colors of various fashion dresses. The data obtained were evaluated using SD method, then, factor analysis and Hayashi's quantification scaling type 1 were applied.
The results are summarized as follows :
The visual impressions of fashion dresses are composed of four factors : evaluation, functionalism, lightness and warmth. The factors of the evaluation and lightness are influenced by both color and silhouette. The factor of functionalism is influenced by silhouette and one of warmth by color.

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