To determine whether deficiency of niacin or pantothenic acid affects the liver storage of vitamin A in rats, 4 groups of rats were fed the following diets for 3 weeks. Group 1 : a vitamin A deficient basal diet; group 2 : the basal diet from which niacin was excluded; group 3 : that from which pantothenic acid was excluded; group 4 : that from which both of the vitamins were excluded. From 22nd day rats received 400 μg of β-carotene per rat per day for 10 days. On 11 th day of carotene feeding rats were killed and vitamin A in liver was determined.
Deficiency of niacin or pantothenic acid reduced vitamin A content slightly whereas shortage of both of these vitamins reduced vitamin A content to almost one third compared with control animals fed the basal diet. Plasma clotting time in rats fed the deficient diets in both of the vitamins decreased.

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The effects of extracts from guava leaves on the lipid metabolism in liver and serum were investigated in rats fed on a cholesterol diet.
Guava leaves were succesively extracted by refluxing with the following solvents, 50 % acetone in water, chloroform, ethyl acetate and ethyl ether. Rats were fed the diet containing extracts from guava leaves for 2 weeks.
The atherogenic index, serum triglycerides and lipid peroxides concentrations in rats fed the cholesterol diet increased more than in cholesterol-free diet rats. Especially, ethyl ether extracts of guava leaves decreased those parameters as compared with the control diet.
The oral administration of water fraction of guava leaves reduced the elevation of serum total cholesterol, liver total lipids, and liver cholesterol and lipid peroxides as compared with the control groups. Serum total cholesterol, atherogenic index and lipid peroxides were reduced in rats fed on the diet containing the ethyl acetate fraction.
The administration of chloroform fraction depressed the elevation of atherogenic index, serum lipid peroxides, liver lipid and lipid peroxides.
Various extracts of guava leaves supplementation increased the fecal excretion of neutral sterols.

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This study was made for the purpose of producing more tasty yam noodle.
The raw materials used in this study consist of 100 % wheat flour and the mixture of 95-70 % wheat flour and 5-30 % yam flour.
The results obtained are as follows :
1) As estimated from the measurement by viscograph and farinograph, the property of noodle flour was presumed to increase suitability by adding 5-30 % yam flour to wheat flour.
2) The texture measured by using dynagraph showed that yam noodle was has der than wheat flour noodle.
3) The amount of yam flour suitable for making noodle was estimated to be 10 % of the total volume from the tensile stretch test by using neocurdmeter.
4) Microscopic observations showed that raw yam noodle had more minute structure and boiled yam noodle had better gelatinized condition.

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In purpose of the investigation on the effect of “Tomin” -package, sensory test of cooked germ rice stored under two conditions : (1) 20°C in light, (2) 30°C in an incubator were made. Germ rice in open storage (O) and “Tomin” -rice (T) were used. Changes in the water content and cooked-rice properties during storage were also investigated.
The water content of O decreased to 8-10 %, but in T it remained unchanged. In the texture of cooked rice grains, hardness, adhesiveness and cohesiveness in O2 decreased during storage, and cohesiveness in T decreased already after 60 days. In the texture of cooked rice mass, hardness in O decreased, but in T it increased and cohesiveness in T2 decreased already after 50 days. Iodine coloration rate of the rice-cooking characteristics especially in T2 decreased remarkably. Gelatinization degree of cooked rice in O decreased slightly during storage, but in T its change was small. Sensory test revealed that differences in the palatability not only between O and fresh rice but also between T and fresh rice could be distinguished, especially in the viscosity of cooked rice.
Result of this experiment suggested that the properties of germ rice starch changed and cooked rice texture changed even in “Tomin” -package, then taste evaluation was lowered during storage at 30°C.

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Effect of mutual interactions among glutinous and nonglutinous rice powder and water on viscoelastic properties for “Dango” were investigated by using “simplex lattice designs” at three components according to Scheffe. The temperature effect on the interactions was also examined. It was found that elastic modulus of Hookean body showed the maximum value when Dango were prepared with the highest level of nonglutinous rice powder, and showed the minimum value when Dango were prepared with the highest level of water. In case of preparing with more than the half level of glutinous rice powder, elastic modulus for Dango hardly changed in spite of various mixture ratio of rice powder, but in case of less than the half level, it rapidly changed. These interactions were enhanced by increasing the temperature.
Viscosity of Newtonian body for Dango showed so similar interaction as to Hookean body, but between glutinous rice powder and water, viscosity for Dango offset each other. Namely, in case of lower level of nonglutinous rice, its viscosity decreased when glutinous rice powder and water were mixed.
In case of plasto-elastic body, elastic modulus for Dango decreased when glutinous rice powder and water were mixed because of offset interaction each other. On the other hand, elastic modulus increased when nonglutinous rice power and water, and both rice powder were mixed. because of synergistic interaction each other. However, these synergistic interactions disappeared at higher temperature more than 30°C.

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Katsuobushi soup stock to be used as dip at Soba (buckwheat noodle) restaurants is prepared in a manner different from the ordinary way, especially boiling periods. During the long boiling, cooks say that there is the special time period when soup stock should not be separated. from Katsuobushi, and that tasty dip should not be prepared by mixing the soup stock separated at the special time with sugar and soysauce.
We determined the changes in components of the soup stock at the specific intervals duing 60 min boiling including this special time period. The contents of organic acids, amino acids, origo-peptide-form amino acids, 5'-IMP, 5'-AMP, and Mg were increased gradually during boiling. We could not explain the existence of the special time period by the change in the concentration of these components in the soup stock. After 30 min boiling, 5'-IMP content slightly dropped and Ca content slightly jumped up.
To ensure the effect of Ca on the taste, soup stock obtained from special restaurant were analyzed. The tasty soup stock contained less Ca than untasty soup stock. If the special time is affected by the changes in the component of the soup stock, slight decrease in 5'-IMP, which is known to be tasty substance in soup stock, and increase in Ca are supposed to be one of the causes of the undesirable soup stock.

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In order to know why the consumption of sewing thread differs with properties of the thread used, two fabrics were sewn, by a lock stitch machine, using four kinds of sewing thread and the length of the threads consumed were measured.
The difference in the thread length, was estimated concerning several factors. The main factors which effect on the thread consumption between sewing thread were picked up.
The main results and findings were as follows :
1) The consumed thread length was longer in the order of : # 50 silk machine thread ≅#80 cotton machine thread< # 60 spun polyester machine thread ≅# 50 cotton machine thread.
2) The difference in the thread diamter and the consumption at the locked part of the seam caused the biggest difference in thread consumption.
3) The factors which would effect on the structure of the ellipse part of the seam caused only little difference in thread consumption.
4) Under ordinary sewing conditions, the difference in the elongation properties between sewing threads did not cause any remarkable difference in thread consumption.

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Capillary wetting and hygroscopicity in fibrous assemblies were investigated from the practical viewpoint.using a device newly developed. The change in electric conductivity by capillary rising of aqueous solution with time was measured using plugs of cotton, wool, nylon and polyester fabrics as well as untreated and siliconized cellulose filter papers in a cylindrical Teflon cell. Their hygroscopicities were also examined as the change in electric resistance using the same cell and the Super Megohmmeter by keeping the water head in the position of 5 mm below the plug. It was found that the difference in their wettabilities and hygroscopicities was generally understood in terms of their chemical structures. The wool fabric and the siliconized cellulose filter paper were found to have hygroscopicity in spite of their water repellency. Thus, the device will be available for practical tests of capillary wetting in fibrous assemblies and hygroscopicity of fibers.

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This report examined the effects of human facial cooling by wind on some physiological reactions in summer.
Four healthy female subjects were dressed with a test wear which perfectly protected the whole body except the face. In a test chamber kept at 15 or 10°C, the wind (5. 4 m/sec) was blown on sedentary subject's face for 30 min. Skin temperatures on 21 points, rectal temperature, oral temperature, plethysmograph were measured. The subjects described their feeling of warmth and discomfort.
The results were as follows :
1) During facial cooling by wind, facial skin temperatures decreased rapidly and after that, recovered rapidly. The temperatures cooled by wind were in the order forehead (warmest) > malar_??_cheek_??_tchin >noes (coldest). Individual difference was remarkable at the nose skin temperature.
2) The facial cooling influenced the skin temperatures of shoulder, forearm, hands, finger tip and leg part.
3) Oral temperature decreased at the cooling. Rectal temperature was stable and no remarkable variation was observed.
4) Pulse wave height had a high correlation with mean skin temperature or mean facial skin temperature.
5) At facial cooling by wind, subjects described cool feeling and their discomfort feeling increased.

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1) Cotton diapers covered respectively with non-transporting synthetic water-proof cloth (NC), moisture-transporting water-proof cloth (MC), air-transporting water-proof cloth (AC), and wool flannel (WC), were worn inside dressings in sitting posture. Temperature and humidity inside diapers were measured, at front and back, and the diapers were weighed before and after tests to obtain weight-change, which was then compared with the result of our previous experiments on disposable diapers (non-transporting (ND) and moisture-transporting (MD)).
The order of humidity inside diapers at 30°C were ND > NC > MD > WC _??_ MC _??_ AC. The correlation between final humidity inside diaper and weight-change was 0. 82.
2) ND, MD, and WC in dry and wetted states (with 10, 20, 40 g of water) were worn under beddings in lying posture for 7 hr. As to dry materials, the weight increased highly in ND, and in lesser degrees in MD and WC. As to diapers wetted with 40 g of water, wet-remain was 90 % in ND, 50 % in MC, and 10 % in WC.
3) Dry ND, MD, and WC were worn under beddings in lying posture for 3. 5 hr. Humidity was measured at front, back, and gluteal cleft. The result was ND >MD > WC, and in each case humidity was highest at the cleft. The correlation between final humidity inside diaper and weight-change was O. 99. Weight-change test proves trustable. Gluteal cleft is found to be an important spot for the measurement.

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[in Japanese]

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