Nowadays it is said that father in a family has changed or has been changing. The purpose of this study is to make the change clear by comparing the present father with the past father.
The subjects of the analysis are 3, 132 fathers and 783 children. The period of survey is from June to September, 1987.
The brief results of the analysis are as follows :
1) The image of past father : leadership, frankness, honesty, stubbornness, intelligence, etc.
2) The image of present father : warmth, patience, stubbornness, brightness, intelligence, etc.
3) The image of present father toward children : leadership, warmth, stubbornness, brightness, orderliness, etc.
According to the results, while the past father used to play instrumental role, the present father is playing expressive role, too; however the image of father has been produced by people's expectation to fathers within the society and in this sense it seems that fathers are always playing the both roles for and toward children.

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Wild soybeans (Glycine soja), widely distributed in East Asia as an ancestor of currently cultivated soybeans are different in several respects from the latter ones, such as smaller seed size and higher protein content. The present study was attempted to confirm the edibility of wild beans after boiling and removal of seed coat by estimating the extractability of protein and the in vitro protein digestibility. Owing to a poor ability of water absorption, the beans were directly heated in a boiling water without pre-soaking.
The swelling of beans by absorption of water was terminated and the beans were greatly softened after heating for 40 min, during which time the activity of trypsin inhibitoralmost disappeared.
The extractability of protein was also decreased with boiling time, when treated with various solvents; i.e., water, 1 M NaCl or 1%sodium dodecyl sulfate (SDS), but none with the last solvent containing 2% 2-mercaptoethanol.
No loss of amino acids from the proteinduring heating was observed after each treatment time.
Whereas the in vitro digestibility of undefatted boiled beans was increasing during 20 min on boiling and decreased thereafter, boiled beans defatted with hexane were well prevented from this detrimental effect even after longer time of boiling.
It seems that some unknown substance contained in seed coat might be extracted and adsorbed into cotyledon during boiling, which may lower the protein digestibility, but with little effect on the edibility of wild beans.

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Effects of food components and mixing states on total absorbed energy (P) in microwave cooking were investigated. Aqueous solutions, aqueous suspensions, foodstuffs, homogenized foodstuffs and gel were used as the sample. Total absorbed energies of sodium chloride and Miso decreased with decreased water volume fraction (φ), which suggested that sodium chloride had negative effect on P. On the other hand, P of fluorocarbon polymer and whipped samples increased with decreased φ value, then P of whipped samples decreased. Total absorbed energies of other samples were almost constant and equal to that of water alone in spite of φ value, food components and mixing states. From these results, it was practically indicated that P of foods were almost constant and equal to that of water, irrespective of water content.

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An inquiry of the taste preference was made to aged people ranging from 60 to 79 years of age (218 males and 245 females; 100 persons at old people's homes and 363 persons at their own homes) so as to find the tendency of the preference toward sweet, sour, salty, and bitter tastes comparing with that of persons aged from 6 to 59 (790 males and 857 females). Thresholds of gustatory sensibility toward sweet, sour, and salty taste were measured by using aqueous solutions of sucrose, citric acid, and sodium chloride, respectively. Degrees and patterns of the taste preference were explicated by using Duncan's Multiple Range Test and Hayashi's Quantification Method III.
The results indicated the followings :
(1) The degree of the taste preference was lower in persons at old people's homes than in those at their homes.
(2) The pattern of the taste preference of the aged was similar to that of middle-aged females, but was different from those of the young and middle-aged males.
(3) Little difference of the taste preference between aged males and females was observed.
(4) Aged people had a tendency to prefer sweet and salty foods, which are special products in Japanese.
(5) Gustatory thresholds of aged people were higher than those of 20-year-old females.

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The purpose of this paper is to find out the standards of interest and consciousness toward the future clothing life of one's fifties and to help in the overall development of clothings for an aged person.
Data were obtained from 158 men and 168 women mainly living in Aichi, Gifu and Mie Prefectures.
The following are the results of the finding :
(1) It was clarified that the standards of interest toward the life of an advanced age was high in order of the health, the family relations and the economic planning, that of the future clothing life was lower than that of the food life, the dwelling life and the use of leisure time.
(2) It was clarified that consciousness toward the future clothing life was different from demographic variables, namely, the distinction of sex and the standards of interest toward the future clothing.
Also, for the effects of factor analysis to consciousness of the future clothing life, by each sex four major factors were extracted, namely, men : 1, total harmony; 2, self and youth-expression; 3, ordinariness; 4, function property; women : 1, total harmony and fashion; 2, function property; 3, self and youth-expression; 4, ordinariness.

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[in Japanese]

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[in Japanese]

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[in Japanese]

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