The purpose of this study was to discover Japanese young people's ideas about sex and life : sexuality.
We carried out a survey on 156 students in the teachers training program of the university to find out about the students' thoughts of life : facts, emotion, and sex (including their view towards abortion and sexual intercourse).
The results are as follows :
1) The female students valued the mystery of life significantly higher than the male students.
2) Neither the female nor the male students had correct knowledge in the field of life.
3) Deciding whether or not to give birth if they were pregnant depended heavily on the situation at the time.
4) Many of the male students regarded sex primarily as a means of pleasure. On the other hand, many of the female students were influenced by traditional views of sex within marriage for procreation.
5) Not only the difference of the student's sexes, but also what he/she thought about life, greatly influenced his/her thinking with regard to sexual intercourse.

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We did the principal component analysis regarding the food expenditure patterns between the two countries based on the methodology of the first report, as we did the consumption expenditure patterns in the second report.
In this third report, we discussed more detail on the patterns of food expenditure between the two countries. It can be summarized briefly as follows.
The expenditure ratios in Japan about cereals and cereal products, fresh and processed vegetables, and fresh fruits are higher than in America. The characteristics of the food expenditure patterns of income class and age class in America are more evident than those of in Japan. The food expenditure patterns are quite different between the two countries.

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Following the report of Part 1, the use-tendency of domestic services of housewives was analyzed according to their conservative life consciousness.
The results obtained were as follows :
(1) Regarding consciousness of the value of homemaking and view toward sex roles, the more conservative the housewives and their husbands were, the more their service-uses were controlled.
(2) The higher their self-estimations of housework techniques were, especially about cooking, the more their service-uses of dietary life were controlled.
(3) The housewives with higher consumer consciousness or more confidence of their housework techniques, will use less domestic services in future.

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We eat and dine everyday. Then how the concept of “dining” is perceived by people? The purpose of this study is to find out the process of acquiring the concept about “dining” through questionnaires concerning “a typical image of dining scene, ” “a typical image of dining script, ” and their reasons. The sample consisted of 188 second-, 211 fourth-, 201 sixth-, and 154 eighth grade children, 293 college students, and 246 parents whose children are elementary school pupils. The results are as follows :
(1) The typical image commonly shared by the adult sample was to eat nutrious and delicious foods, chatting with their family or intimate friends in the evening at home.
(2) Second grade children were found to attach much importance to the physiological function of “dining, ” sixth and eighth grade children to the function of “dining” to the family life, college students to the more general social function of “dining, ” and parents to both physiological and social functions. In other words, the concept of dining develops from the physiological function through the familial to the social functions with ages.
(3) Females attached much importance to all functions of “dining” than makes.

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Contents of total vitamin C (ascorbic acid and dehydroascorbic acid) differed among tissues of the same vegetables, that is, the content of outer leaves of cabbage was higher than that of the inner leaves, the content of younger leaves of lettuce was higher than that of the mature leaves, the content of cotyledon of radish seedlings was higher than that of the epicotyl, the content of cortex of carrot was higher than that of the pith.
When cabbage leaves were washed and soaked in water after cutting, vitamin C content was decreased, the loss of vitamin C was higher in the case of those cut into smaller pieces. Vitamin C content of cabbage decreased during storage at room temperature after cutting, but in the roots of carrot, Japanese radish and sweet potato and potato tubers vitamin C contents increased after slicing. The increase in vitamin C contents of potato tubers and sweet potato roots were prominent where ascorbate oxidase activity was not detected.
Vitamin C contents of cut-cabbage and -carrot commercially available were lower than those of the fresh vegetables. But the contents of cut-cucumber, -radish seedlings and -lettuce were the same as those of fresh vegetables.
Ascorbate oxidase activities of several vegetables were assayed after improving the method for preparation of enzyme extract. Ascorbate oxidase activities of vegetables such as carrot, cabbage and Japanese radish were increased after cutting or slicing. However, neither ascorbate oxidase activity of potato tubers and sweet potato roots was detected in the fresh tissues nor in the sliced discs.

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Samples of ginkgo nuts were harvested 8 times in total during the period of July to October, 1987. The endosperm and episperm from ginkgo nut were separated. Lyophilized slices and starch granules were prepared from the nuts. Each slice was observed under photomicrographs and scanning electron microscope (SEM) and the properties of the starch granules were examined.
The results obtained were as follows :
(1) The most common particle size of starch granules of ginkgo nut was 6-8 pm on July 17 in endosperm, 10-20 μm after July 30 in endosperm and episperm.
(2) The susceptibility of starch granules of the episperm to hog pancreatin was higher than that of the endosperm.
(3) The initiation temperatures for gelatinization obtained by photopastegraphy were 66.0- 67.7°C for the endosperm starches and 59.3-59.7°C for the episperm starches and tended to be lower in the episperm starches than in the endosperm starches.
(4) The amylose content of endosperm starches determined by either amperometric iodine titration or enzyme-chromatographic method tended to increase with development of the endosperm.
(5) X-ray diffractograms of the endosperm starches changed from A type patterns to Ca type ones during development of the endosperm.

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Following the results reported in the previous paper, we examined the temperature-rise in the microwave processed foods from the viewpoint of the velocity of it, giving consideration to the dielectric behavior of food contents which is one of the main factors of heat generation during the processing. We aimed at a further arrangement of the patterns of temperature-rise based on theoretical discussions.
(1) Velocity of temperature-rise (ΔT) measured at the center of the sample widely varied with each kind of food, namely ranging between 35-130°C/min.
(2) ΔT mentioned above was much effected by the water-content and salt concentration of the food. Especially between 4ΔT and water-content, there exists inversely high correlation.
(3) Correlation mentioned above was observed on the systems of wheat-water mixture and also on that of wheat-water-salt mixture.
(4) Theoretical discussion was made on the main factors effecting on 4T, aiming at the rearrangement of temperature-rise patterns.

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To elucidate effects of flour lipids on the expansion of sponge cake batter defatted flour samples were reconstituted with three kinds of flour lipids, i.e., ether-extractable lipids, nonpolar lipids, or polar lipids.
The results were as follows :
(1) The flour-water suspension of the defatted flour had higher stickiness than the original flour.
(2) Flour samples reconstituted with nonpolar lipids had similar properties to those of the original flour, but the addition of polar lipids did not have any effect.
(3) Volume of the cakes baked from the reconstituted flours was larger than that of the defatted flour, whereas degree of maximum expansion and baking shrinkage of the former were lower than the latter. Polar lipids had the larger effects on the increase of the cake volume than nonpolar lipids.

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This paper is concerned with the penetrating force P of Japanese needles, and the shrinking effect of cloths on P of Japanese needles. The results obtained are as follows :
(1) The following Eq. (1) is applicable to the penetrating force P of Japanese needles into cloths.
P=2πktan³θ/sinθ al² (1-a/l+a²/3l²)
(1) where, a : thickness (mm) of sewn cloths, 1 : penetrated length (mm) of the pointed head of needle from the upward surface of sewn cloths, θ : a half vertical angle (°) of the needle, k : constant (g/mm³), which relates to the force resistance of the needle in its penetrating direction.
(2) The value of P of shrunk cloths is smaller than that of unshrunk cloths. It results from the decrease of the value of k and al² (1-a/l+a²/3l²) in Eq. (1) by the shrinking treatment of sewn cloths.
(3) Each shear stiffness G, bending rigidity B and coefficient of friction MIU of cloths corresponds well to k.
And the values of G, B and MIU of shrunk cloths decrease mostly compared with the ones of unshrunk cloths, this is caused by the falling-off of value of k in Eq. (1) by shrinking of cloths.

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An attachment of the hydrophobic or hydrophilic carbon black particles to substrates of fiber materials (cellulose, polyester and nylon) and detachment from substrates in aqueous solutions of fatty acid soap were discussed as to be associated with interfacial free energies interaction between particle/substrate, particle/liquid, and substrate/liquid interfaces and the potential energies due to the interaction of the dissimilar electrical double layers.
The values of free energies at the contacting surfaces composed of the three components (dispersion force, polar force and hydrogen bonding force) were calculated from values of contact angle and surface tension.
The degree of attachment of the particles to the substrates increased with hydrogen bonding force at the interfaces (e.g., cellulose or the hydrophilic carbon black). The effect of the hydrogen bonding force component was superior to that of other components, but the presence of soap in the bath caused a substantial decrease of the hydrogen bonding components, and a significant reduction of the degree of the attachment was followed by that. Consequently, it was recognized that the soiling in the soap solution was prevented with the reduction of hydrogen bonding force due to adsorption of the soap on the surfaces of particles and substrates. The influence of hydrogen bonding force on the attachment was more effectively than that of the repulsive force due to the electrical double layers. Similarly, the presence of soap contributed to an increase in removal of particles from the substrates because the redeposition of the particles were prevented.

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The purpose of this study is to grasp the movement's function of bedridden elderly people. Six subjects' cooperations were obtained in a special nursing home.
The results were as follows :
(1) Judging from the score for predicting the development of decubitus ulcer, the bedridden condition of each subject was fairly bad.
(2) The frequency of body movement of each subject in night was fewer than those in day.
(3) The max. rest period times of three subjects were longer than 120 min.
(4) The frequencies of body movements of the aged were fewer than the youth.

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