Recently, the role of home education has been increased, particularly rural districts in Sanin region.
This paper aims to analyze the home educational power today, by the survey data from three rural districts in Sanin region in 1985.
The author emphasized the view point of the home life is made by all family members through the study. In addition, analyses were done about the relations between home-school and parent-child; and about the home training anxiety by parents on the educational power, too.
The results were summarized as follows :
1) There was sex difference in the children's participation in household work on items of food life and clothing life.
2) Consciousness on parental household work and childcare were different between thinking and practice.
78.5% of fathers replied that family responsibility were equal between man and women, while 9.6% of mothers supported this idea. However, 60.2% of fathers recognized the sex role differentiation on discipline of children, and 50.8% of mothers agreed with the role differentiation.
3) The parents have had a great anxiety and distress for home training.
Many parents have depended on school and teacher for their children's discipline. It might be an example that many parents had expected teachers to guide children for after school life and early detection of juvenile delinquency.
4) The parents have had a tendency to evaluate the children by their school record. At the same time, the children evaluated their fathers as work-man only and their mothers as friendly and kindly person.

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It is proposed to use marketed green tea (Sencha) as a cooking material because it contains various micronutrients and displays excellent physiological activities.
Various experiments were performed to substantiate the above proposal, from which the following results were obtained :
It appeared possible to use directly as much as 5 g daily of green tea as a cooking material, based on a tasting test with 23 panelists.
It was shown by calculations using the Food Standard Table, etc., that 5 g of green tea can supply 4% of the daily nutritional requirement for calcium, 10% for iron, 18% for vitamin A, 8.8% for vitamin B₂, 14% for niacin, 25% for vitamin C and 28-38% for vitamin E for an adult male.
When 27 types of marketed green tea were assayed according to Prosky's method, it was evident that the dietary fiber content was 30% on the average as TDF. According to a calculation based on this result, 5 g of the green tea is sufficient to supply 8.2% of the daily dietary fiber intake for Japanese.
No ill effects were observed with respect to feed efficiency and health conditions when rats in the growth period were maintained for 24 weeks on diets with green tea powder contents of 0, 1 or 5%.

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Foaminess is one of the important functional properties of eggs. At sponge cake making, foam is prepared with not only egg white but also whole egg. The foaming properties of whole egg were investigated and made a comparison with those of albumen and those of yolk.
As compared with albumen, the foaming power of whole egg was high, but its foam stability was low. Furthermore, effects of protein concentration, pH and salt addition on the foaminess of whole egg were larger than those on the foaminess of albumen. On these points, the foaming properties of whole egg was much similar to those of yolk rather than albumen.
At the presence of oil the foaming power of whole egg, although not as good as that of yolk, occurred much better than that of albumen. It was shown by microscopic observation to be due to the emulsifying properties of yolk.
These results suggest that egg yolk contributes primarily to the foaminess of whole egg.

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In this examination we prepared Konbu-dashi (stock of kelps) under different conditions of time and temperature of extraction and analyzed the ingredients in each kind of Dashi and conducted sensory tests to see the relations of the ingredients to the taste. As for the relations of the ingredients in the Dashi to the overall impression mean score of the sensory test, we found that the Dashi with glutamic acid of about 30 mg% was regarded to be tasty, and the one with glutamic acid of less than 10 mg% was poor in savour, and finally the one with glutamic acid of over 50 mg% was not preferred with its rather exceedingly strong savour.
We found that nucleotides increased in the process of extraction, but did not recognize the phenomenon of enhancing Umami with the increase of the nucleotides, and we found that there was no multiplying effect between the increase of nucleotides and that of glutamic acid.

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To know the relation between the contents of the extractable components and the preference of the Niboshi-soup-stock, sensory tests and the determination of the components were simultaneously performed during boiling or water extracting.
Soup stock samples were prepared using 3% Niboshi, by varying the boiling time from 1 to 120 min and the water extracting time from 0 to 24 hr.
The results of the sensory tests showed that the preferable soup stocks were obtained when the boiling time was 10-30 min, or when the extracting time was at least 2 hr. Extractions of the total extracts, N containing compounds and organic acids in the samples were increased for 30-60 min boiling and 2 hr extracting and then leveled off. Because the panel members' preference changed in the same manner to the contents of these components, it was suggested that these components were significant contributors to the taste.
NaCl content was invariable irrespective of boiling time and water extracting time.

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Murashi (post-heating) is thought to be one of necessary procedures for the cooking of rice. In the previous report, we clarified the necessity of Murashi, suggesting that the quality of cooked rice was closely related with, Murashi times and temperature. In this study, we used two kinds of rice cookers which have different thickness, and reconsidered Murashi times. Then we studied about how the difference in temperature affects the quality of cooked rice, and tried to settle the efficient condition of Murashi. The results and consideration are as follows.
By increasing the heating times and decreasing Murashi times, the temperature in rice cooker became higher, and difference of temperature between the middle of rice layer and the head space of rice cooker was decreased. When a thin rice cooker used, the temperature of post-heating fell rapidly, and water droplets were formed on the cooked rice after long Murashi times.
The cooked rice heated longer without Murashi, showed higher adhesiveness, and it was hard to treat.
The final temperature of cooked rice with delicious taste, was about 93°C, in the middle of rice layer, and was 86-88°C at the head space of rice cooker. It is considered that these are favorable conditions in the final stage of rice cooking.

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1) The “eating pattern, ” which consists of dishes and taste, were classified into four types according to the results of the multidimensional data analysis : type 1, balanced diet with Japanese style such as rice, miso soup, fishes, soybeans and vegetables; type 2, balanced diet with Western style such as bread, milk, meat and vegetables; type 3, unbalanced diet with Western style; type 4, unbalanced diet with drinks.
2) The relationships between “eating pattern” and food habit or health status were analyzed. Among the variables, the following tendencies were recognized. Majority of the subjects in twenties or thirties seemed to be type 3 and those in fifties, type 1. Those who eat alone appeared to be type 4. Those who tended to eat irregularly, to have many chances of drinking, to eat too quickly, or to eat too much seemed to be type 4, however, few persons who cooked everyday appeared to be type 4. Those who were satisfied with their meals seemed to be type 1 or type 2.

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The degradation of cellulose accompanied by bleaching was examined at various levels of pH using cellophane and tea-dyed cellophane. Sodium percarbonate was used as a bleaching agent and sodium hypochlorite was also used for comparison. The degree of degradation of cellulose was determined by measuring the viscosity of bleached cellophane in cuprammonium solution.
The main results obtained are as follows.
1) The degree of degradation of cellulose accompanied by bleaching the cellophane with sodium percarbonate was lower than that with sodium hypochlorite.
This seems to come from the difference in oxidation-reduction potential of the two bleaching agents.
2) The curve for the degree of degradation of cellulose and pH of the aqueous solution of sodium percarbonate showed a maximum at pH 11.
3) The rates of decoloration of aqueous extracts from tea and of the tea-dyed cellophane were found to be greatest at pH 11.5.

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The morphological characteristics of the trunk and their age change were studied on 484 Japanese adult females for the purpose of clothing designs. The subjects were classified into four age groups : 20's, 30's, 40's and 50's. The principal component analysis was applied to 23 measurements of the trunk, and five components were extracted and then interpreted to explain the variation of the form of the body. Using six measurements representing the five components respectively, cluster analysis was carried out and the subjects were classified into 12 clusters for respective age groups. The properties of 12 clusters were recognized to be indetical roughly among the four age groups. But the percentage of frequencies and the actual proportion of measurements on respective clusters did change with age.

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[in Japanese]

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[in Japanese]

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