In this report, the authors analyzed the time spent by fathers and mothers who work long hours, with their elementary school children. The data are drawn from an investigation of time use of employed parents living in Tama New Town, conducted in 1985.
The results of the analysis can be summarized as follows :
1) During week days, the average time fathers spent with their children was about 1 hr, while that of mothers was considerably longer.
2) On weekends, the time fathers spent with their children was longer and the variety of activities increased. When a Saturday was free, the time fathers spent with their children increased markedly.
3) Looking into the way fathers relate with their children, one could see that when a father is with the children, the mother also stays with them.
4) When comparing the mothers, non-, part-time, and full-time employed, it becomes clear that the fathers with full-time working wives act with their children more independently from their wives.

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A comparative investigation was conducted on the effect of various additives on various anthocyanine pigments (AN_s) of a purple yam (UBE), a purple sweet potato (SP), grapes (GJ), purple corn (PC) and a red cabbage (RC) to obtain the following results.
1) When inorganic salts were added to various ANs, UBE AN was lower in the increase rate of absorbance as compared with the ANs of the others but SP AN drastically increased in absorbance. However, the addition of FeSO₄ and CuSO₄ allowed various ANs to change to orange and blue colors and became the cause of fading.
2) When organic acids are added to various ANs, these ANs increased in absorbance as the concentration of the organic acids increased. Especially, UBE and SP AN markedly increased in absorbance. Further, various ANs increased in absorbance as the basicity of each organic acid increased in the order of a monobasic acid, a dibasic acid and a tribasic acid.
3) When sugars are added to various ANs, GJ, PC and UBE ANs increased in absorbance. Moreover, in the ANs of these species, linear relation was confirmed between sugar concentration and absorbance.
4) In the fading rates of various ANs ({(absorbance before heating - absorbance after heating) /absorbance before heating} × 100), when organic acids, sugars and phenols (other than gallic acid) were added, UBE AN was most stable as compared with ANs of the others in the same way as that at the time of non-addition. However, when inorganic salts were added, RC AN became lowest in a fading rate and UBE AN became stable but there is no great difference in the fading rate and UBE AN was also relatively stable.
5) As the concentration of L-ascorbic acid and that of hydrogen peroxide became high, ANs was decomposed with the elapse of time. When hydrogen peroxide was added, UBE AN was lower in a pigment residual rate as compared with ANs of others and unstable.

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In order to investigate the formation of roasted sesame odor, sesame seed was extracted with hexane (fraction H) and the residue (R1) was extracted with chloroform and methanol successively (fractions C and M and residue R2). The components of each fraction were detected on thin layer chromatograph. The roasting tests were carried out to single or combined fractions and head gas volatiles during heating were analyzed by gas chromatography (GC) and the aroma concentrate obtained from roasted R2 was analyzed by GC-mass spectrometry. Total of 88 compounds were identified.
Roasting of R1 +H gave sesame like odor but the GC aroma pattern was different from that of the roasted sesame seed. All fractions from sesame seed were necessary to produce a sesame odor and especially the fraction M was seemed to be important because of arising sesame like odor with a sweet Miso like odor by roasting.

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Temperature distribution of square-shaped homogeneous food heated in a microwave oven was calculated on the assumption that the microwave was uniformly irradiated. When the ratio of the microwave power depth to the length of the half side of square dielectric was bigger than 1, the temperature distribution became almost uniform. On the contrary, when the ratio was smaller than 0. 5, the temperature of the circumference of the square increased as compared with that of the central part. In particular, higher temperature spots appeared at the corners.
The central part was obtained at the lowest temperature in all cases in contrast with the temperature distribution of cylindrical or spherical foods. The results of the calculation were demonstrated with microwave heating patterns of the transparent polymer paste in a square box. The paste includes a kind of surfactant which turns to white at temperatures higher than 45°C due to a structural change. When the thickness of the paste was comparable to the microwave wavelength, standing wave patterns parallel to the sides of the box were observed regardless of microwave ovens used, with or without a turntable.

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Protein controlled wheat flour was usually used as the energy source in the case of restriction of protein intake. The effects of ingredient ratio of margarine (70-40 %), sugar (55-25 %) and egg (35-5 %) on physical properties and preference of cookies made from protein controlled wheat flour were studied. The ingredient ratio was determined by using Scheffe's simplex lattice design for three component system. Ten kinds of cookies were prepared in each percent of protein controlled wheat flour, 40, 50 and 60 %, respectively. Hardness, water absorption rate and surface color were examined as physical properties.
Cookies made from protein controlled wheat flour were easier to break down than those made from normal wheat flour. Water absorption rate was higher in cookies made from protein controlled wheat flour than in those made from normal wheat flour. The surface color of cookies made from protein controlled wheat flour was more whitish than that of cookies made from normal wheat flour. In each flour percent of cookies, 40 and 50 %, the cookies, which contained margarine, sugar and egg in the ratio of 40, 55 and 5 %, respectively, were not preferred significantly (p< 0. 05).

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In this paper, the sensory test to find the best fit ease of standing-collar for moving the neck comfortably was examined. By using those data of the previous paper, some conditions of the ease were assigned into the orthogonal array of L27. The judgements were analyzed with the cumulative frequency method.
The results were as follows :
1) The allowance for moving the neck comfortably was added to the front parts of lateral and medial in both neck-line and edge-line. Especially for the neck retroflexion and anteflexion, allowances were needed more than them on the other neck movements. The allowances, therefore, should be designed to draft the standing-collar for wearing condition.
2) For the ease conditions draft of the standing-collar was as follows :
i) The best fit ease for the neck movements and the look of the standing-collar in neck standard position : each allowance for side neck point of bodice neck-line : 0.5 cm, for front neck point of bodice neck-line : 1 cm, for standing-collar neck-line/2 : average 1. 5 cm, for front edge-line/2 : 1 cm.
ii) The best ease for the neck retroflexion and anteflexion : each allowance for side neck point of bodice neck-line : 1 cm, for front neck point of bodice neck-line : 1 cm, for standing-collar neck-line/2 : average 2. 15 cm, for front edge-line/2 : 2 cm.

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The purpose of this report was to draw factors that influenced the living space. In this paper, first of all, analyses were made on the living conditions.
The results were as follows :
1) The living-room's planning connection with D and K was the factor that decided the place of the living space and whether it was also used as a drawing room.
2) The way of life (the style of room and the dwelling style) were changed according to the seasons. The style of room and the dwelling style were related to each other. Is correlation in the case of the detached-house was higher than that in the multiple-house, and it was higher in summer than winter. But the freer arrangement of living space was gradually becoming popular among young generations.
3) There was a tendency people in the detached-house set big furnitures (for example “Ousetsu-set”) in the living space and their ways of life were more uniform than those of the multiple-house. And especially in the case they had “Ousetsu-set, ” their ways of life were in Western-style, and in the case they had furnitures such as the sofa, the table, and the tables in Japanese-style, freer arrangement was found. And in Western-style much furnitures were apt to be set.

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The purpose of this paper was to draw the actual condition of the family-communication through the consciousness of housewives.
The results were as follows :
1) The family-communication was influenced by the attribute, especially the number of children and the life-stage. In general, the family-communication was held after supper. But in the case of a large family, it was often held during supper. The family-communication-hour was shortest as regards the family with high school students. And while the children were little, the family-communication meant bearing them. As they grew older, the style of communication changed into joining the conversation with doing their own matters.
2) The fewer children were, the oftener the family gathered for supper, and the longer the family-communication-hour was held, the higher the degree of satisfaction they got. With regard to the improvement of the family-communication, the quantity was more desired than the quality.
3) In general, the communication between children and mother was regarded as the family-communication, but between husband and wife was not.
4) Classifying the family-communication, from the housewives' view-point, it was devided into 3 clusters. In Cluster-A the younger people were included and their family-communication was mainly between husband and wife. In Cluster-B there was a cheerful communication around children in the family between Cluster-A and C. In Cluster-C older people were included and they desired to live in a calm frame of mind. And the complexed types combined two or three clusters could be found.

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[in Japanese]

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