The aroma components obtained from cooked ginger were identified. The changes of their constituents during the heating with chicken-bone soup were studied. The results are summarized as follows :
1) Sixteen aroma components obtained from cooked ginger were identified.
2) The total amount of aroma components obtained from ginger during cooking for the first period of 30 min was much larger than that during cooking for the second 30 min.
3) The major components in the cooked ginger aroma were a mixture of geranial, zingiberene and β-bisabolene. The ratio of these components in the cooked ginger aroma of stored ginger was higher than those of fresh ginger.
4) The percentage of geranyl acetate or geraniol in the cooked ginger aroma of fresh ginger were higher than those of stored ginger.
5) The favorable amount of ginger added to the chicken-bone soup was 1% in the case of the stored ginger while 1-3% in the case of the fresh ginger.

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“Dango” was prepared in different particle size composition of rice powder and in various mixture of glutinous and nonglutinous rice powder. The sensory test and the measurement of viscoelasticity were carried out to clarify a preference for Dango. The results obtained were as follows : Dango prepared with the 200 mesh in average powder and with water of 80 ml/100 g powder was most preferred. The particle size distribution of the powder was at 1.8% of 0-60 mesh, 8.7% of 60-100 mesh, 7.8% of 100-150 mesh, 28.1% of 150-200 mesh, 28.9% of 200-250 mesh and 24.7% of more than 250 mesh. The viscoelasticity of Dango was approximately explained according to the eight elements mechanical model consisting of Hookean body, Newtonian body, plastoelastic body and two pairs of Voigt body. Elastic modulus and viscosity of these elements for most preferable Dango were at 4.79 × 10⁸ dyn/cm², 1.05 × 10⁸ P, 2.69 × 10⁵ dyn/cm², 2.52 × 10⁵ dyn/cm², 1.32 × 10⁷ P, 1.86 × 10⁵ dyn/cm² and 8.51 × 10⁶ P.

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Softening of dried Daifuku-bean after cooking was more facilitated when soaked in the 0.7% NaCl solution than when soaked in water. The bean soaked in the NaCl solution contained more NaCl and less Ca in the seed coat and cotyledon than the bean soaked in water. After cooking, the salt-soaked-bean had a higher content of methaphosphate soluble fraction of the pectin substances in the seed coat and cotyleson that the water-soaked-bean. It was thought that these changes came from decrease of Ca during soaking and then the cell of the bean tissue loosened each other and the bean became soft and brittle. The difficulty-in-collapse-phenomenon of the cooked bean water soaked, was clearly inhibited in the bean soaked in NaCl because of absorption of NaCl and elution of Ca during soaking.

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After frying, the oil was filtered through various kinds of filter (jute, cotton, cotton/viscose rayon, cuprammonium rayon and viscose rayon) andthe change of the properties of the filtered oil during storage was investigated.
The results obtained were summarized as follows :
1) The change of the oil color was measured with the transmittance colorimeter. As compared with fresh oil, the parameter L decreased and parameter b increased, and also parameter a changed from negative (green) to positive values (red). During the storage of this treated oil, L and a showed some recovery tendency and then L value increased and a decreased also gradually.
Contrary to these two parameters, b value increased further and the color of oil became yellowish.
2) By the filtration, a value became smaller than this non-filtered oil.
3) The filtered oil after frying showed the higher acid value and viscosity, and contrary to these the lower iodine value than these characteristics of the fresh oil, and during the storage, only iodine value showed the significant decreasing tendency.
4) By the frying, the total transmittance was decreased and the haze was increased. After the storage, the value for the total transmittance obtained with non-filtered oil was generally smaller than the value from filtered oil.
5) As to the smell and taste, judged by the sensory evaluation, the kinds of filter employed had no significant differences.

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In previous papers, we described the effects of shrinking by Yunoshi-method on the appearance characteristics and the mechanical properties of crapes.
And in present paper, first some effects of shrinking by Yunoshi-method were observed through wearing test of Kimonos constructed with both shrunk and unshrunk crape, and next these effects were discussed on the basis of the comparisons between the mechanical properties of the shrunk and the unshrunk cloths. The results obtained are as follows :
1) The strain occurs in the diagonal direction of a cloth of Kimono in wearing is the largest as compared with the ones in the warp and the filling directions of the cloth, and these strains are especially remarkable at the hip and at the knees.
2) The strains of the shrunk cloths occur in wearing are rather smaller than those of the unshrunk cloths.
3) The result mentioned above 2) is due to the facts confirmed experimentally that the shrunk cloths are less deformed by the shearing or the tensile force and are endowed with more flexibility with soft feeling and more elasticity for bending or compressing, accordingly, the shape stability of the shrunk cloths is better for any kinds of deformations.

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To grasp the characteristics of a gathered skirt when it was worn, the outline of skirts was drawn using a silhouette drawing machine which uses infrared rays and measured the distance from the center to the outline of the skirts. Measured skirts were made of 100% cotton broad cloth and 100% polyester filament Fujiginu. From each of these two materials, three gathered skirts and one tight skirt were made. We measured outlines of each skirt at six different heights.
The shapes of the six outlines were different from, but related to, eath other. The overall average of the distance from the center to the outline of a skirt was larger with a gathered skirt than with a tight skirt. The distortion of a contour obtained through the moving average method from a circle was smaller with a gathered skirt than with a tight skirt. The wave-like unevenness of skirts was more significant with skirts which had more gathers. Correlation between any two wave-like curves was lower for the upper part of hip and higher for the other part.

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The purpose of this study is to obtain the close connexion between sewing conditions of women's Kimono and the tension on seams of Kimono induced by body movements. The tensions developed in Kimono of standard size during seven types of body movements were measured by a probe constructed by means of strain gauge that is set on sewing points. The results can be summarized as follows :
1) The seam tensions depend on the types of body movement. The tensions induced on seams in a dynamic condition are generally higher than those in a static condition.
2) The maximum tensions at several body points approximate to 190 g/cm on the back seam near the hips, 70 g/cm on the back seam at the bottom and 140 g/cm on the side seam near the knees.
3) The tensions on the right side seam are higher than those on the left side owing to the way of wearing peculiar to Kimono.

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Recently the percentage of eating-out has increased. Therefore, eating-out pattern of college girls was researched.
Relation between the pattern of preference and living status was investigated. From the results, low level of consciousness in regard to food and nutrition was observed. Preferred menues were European light foods and beverages.
Factors which strongly effected the state of eating-out were the reason for wanting to eat out, the amount of pocket money, and the enrolled school year.

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