In October 1985, we surveyed the use of time and life-styles of Tama New Town families with both parents employed. A follow-up survey was conducted in September 1987, focusing on the time use and home life of the children of these families.
Distribution and collection of the questionnaire was done by house visits with a brief interview at the time of collection. Effective responses were obtained from 75 families including 105 children.
The results can be summarized as follows :
1) The children spend long hours on extracurricular lessons as well as attending private prep, or cram schools, leaving little time for helping around the house.
2) The elementary school children in lower grades have longer play time, spent more indoors than outdoors; especially their time for watching TV and playing with family computer games has increased.
3) Fathers spend almost no time during the week with their children.

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Hygienical surveys on the quality of “Shirasuboshi” purchased in retail shops were carried out. The obtained results were summarized as follows :
1) The averaged amount of added salt in “Shirasuboshi” was 6. 9% and was different from each other according to seasons. Histamine was observed to be contained 1.53 mg/100 g, and it turned out to be very small in amount.
2) Viable bacterial numbers of the examined samples were found to be about 10⁶/g, more than those in case of dried fishes and rawfishes sold in the markets, as already mentioned in several reports. Coliform organisms were detected on the average of 1.6 × 10/g, and they were done by all used samples. They are conjectured to be fairly contaminated by human hands.

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Soup stock of dried bonito deodorized by the adsorption of the volatiles with Porapak Q was heated for 8 hr in SDE apparatus and the volatiles formed during heating were extracted with ethyl ether and analyzed by GC and GC-MS.
Main components of the cooked aroma were alkyl pyrazines, furfural, furfuryl alcohol and pyrrole. These main components had been formed in 1-hr heating, followed by the formation of some small amount of nitrogen or sulfur containing heterocyclic compounds, pyrrole aldehyde, thiophenes, trithiolanes, by further heating. Since the heterocyclic compounds have the characteristic aroma and the low threshold value, it seems that these compounds affect the change of the aroma of dried bonito soup stock during cooking.
In addition, the role of main gustatory substances, amino acids and 5'-IMP, was investigated relating to the formation of cooked aroma of dried bonito soup stock. The results suggested that 5'-IMP was one of the important precursors of the cooked aroma compounds.

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In order to obtain some information on the accumulation of 5'-nucleotide in the fruit body of Lentinus edodes (Shii-take in Japanese), the distribution of RNA and enzymatic activity were investigated as well as their changes during the growth of the fruit body.
1) Water soluble protein and RNA, which were richer in cap part than in stalk part of Shii-take, decreased during the growth. During the second half of growth period, these concentrations in cap part were in the following order : gill>upper surface>middle layer.
2) Phosphatase activity in cap part of Shii-take gradually decreased during the growth, but was larger at each growth step than in stalk part, where the activity kept constant during the growth. The distribution of phosphatase in cap part was somewhat localized to upper surface.
3) Nuclease activity in cap part was smaller at the first half of growth period and larger at the second half, than in stalk part. The distribution of nuclease in cap part was localized to gill, especially to the part of basidium and basidiospore.

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The present study made clear the influence of sucrose and organic acids such as cream of tartar, citric acid and acetic acid on the puffing of egg white during the meringue preparation. The results obtained are summarized as follows :
1) In case of sucrose addition, specific density of meringue increased along with the increase of sucrose concentration, while that of baked meringue decreased. It was found that baked meringue was given the best puffing when the egg white solution contained the saturated amount of sucrose.
2) The foaming of meringue was always fostered by addition of cream of tartar or citric acid or acetic acid, respectively, while only cream of tartar was effective on the puffing in case of baked meringue preparation.

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It is difficult to heat tapioca (cassava starch) pearls which are liable to get out of shape or be undercooked upon heating. The object of this study is to establish a convenient heating method, compared with conventional ones, for the preparation of tapioca pearls which are transparent, have a good texture and scarcely get out of shape nor be undercooked.
Tapioca pearls heated by two methods, namely, water-bath method and thermos bottle method, were compared with each other through microscopic observation, determination of physical properties and sensory evaluation to thereby examine the dipping effects and heating processes. The following results were obtained.
1) Dipping exerted no effect on the heating of tapioca pearls. It was found that tapioca pearls, which had not been dipped in water but directly heated, less got out of shape than dipped ones did.
2) Tapioca pearls heated by using a thermos bottle were preferred to those heated on a water-bath in both the physical properties and the sensory evaluation. That is to say, the former ones less got out of shape and were more elastic and hardly undercooked than the latter ones. It is ascertained that the thermos bottle method, which requires neither stirring nor supplying hot water during the heating and gives well-cooked tapioca pearls, is convenient and effective.
3) Tapioca pearls which had been added to cold water and then cooked (cold water-bath method) could be cooked within a shorter period of time than those which had been directly added to hot water (hot water-bath method). In particular, the former ones gave transparent products having a good texture when cooked for 2 hr.

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We previously reported that the potato croquette, having a thin crust of 1 mm, ruptured during frying when the vapor pressure of the surface layer exceeded the pressure-convert-value of the crust measured by a curd-tension-meter. Now in this report, we examined how the crust ruptured when it was thicker.
Potato croquette samples were made of a mixture of 40 g of dried mashed potato and 200 ml of 75°C water, which were than battered and breaded several times. This was followed by deep frying at 180°C. Thus the thickness of the crust was changed to 2, 3, and 4 mm.
The rupture of the croquette having a thick crust occurred in a different manner to that having a thin crust as we reported, in which there were a few pinholes and only a small amount of the potato exploded. In the case of the croquette having the thickness of 2 or 3 mm, the crust split along the longitudinal direction of the croquette, and potato exploded. in the frying oil. The croquette having a 4 mm thick crust did not rupture in this experimental frying condition.
We assumed the following mechanism. Potato the inner substance of the croquette, expands as the temperature increases during frying. Then, inner pressure becomes higher and gives the tensile stress to the crust. When this tensile stress exceeds the tensile strength of the crust, the crust will break and the croquette will rupture.
This assumption was confirmed by the determination of expansion of potato which corresponded to the inner pressure and tensile ratio of the crust corresponded to the tensile strength of the crust.

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This survey was made in order to examine senior high school students' images of their favorite dress. Semantic differential method was taken to measure the images, and the results are as follows :
1) Senior high school students' favorite image-profiles are simplicity, casualness, refinement and quietness.
2) As for the difference between both sexes, boy students prefer dresses with sporty, quiet and manly images, while girl students prefer dresses with individual, womanly images.
3) As a result of checking the independent feature based on cross tabulation of each sex, we could some significant differences (p> 0.01) between both sexes for most of the items where differences were seen in image-profiles.
4) As a result of factor analysis, we could extract five major factors of images held by each sex. Boy students : 1, openness; 2, conspicuousness; 3, quietness; 4, age; 5, sex distinction; girl students : 1, openness; 2, activeness; 3, conspicuousness; 4, quietness;5, refinement.
5) Based on cross tabulation of each type of the four obtained through classifying their consciousness of dress, we could make it clear that there are some differences in the images of their favorite dress among the types.

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This study was made in order to gain some clue to examine the contents of clothing education for both boy and girl students in senior high schools. In this report we investigated and considered what they expect from clothing education, what information they want and what they want to know through computers.
1) Among the current contents of clothing education, many students want to learn how to choose clothes, how to get a good combination and how to wear clothes properly.
2) Many students of both sexes want to get knowledge and information of dress which becomes them well, and of how to wear their clothes to show their individuality.
3) Through computers they want to know informations about design, colors, patterns and combinations which fit individual figures and preferences. They also want information of current fashions through them.
4) As a result of cross tabulation of each sex, we could find some differences between them. In clothing education girl students want to learn how to sew more than boy students do. Both students are greatly interested in how to wear clothes well, well-matched clothes, how to choose ready-made clothes and how to treat clothes.We have to make much of their great interest in these when we consider the contents of clothing education for both sexes.
5) Cross tabulation of each type classified by clothing attitude revealed some differences among them. Type 3, which has deep interest in dress, has also a strong desire to learn about clothing.
Hereafter, on the basis of this survey, we intend to examine the concrete contents of clothing education for both boy and girl students.

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