A survey on life-style of the elderly over 70 years of age was conducted through May to August in 1989.
The subjects were members of Senior Citizen's Club in Ôme City in Tokyo. The categories of life-style surveyed were time use, daily activities, personal network, dietary habits and clothing of the elderly.
The following are the results of the finding on their time use and daily activities.
(1) As for time use, men used much time on working as employees, self-employees or farmers.Most women used much time on homemaking tasks.
(2) Most categories of their leisure activities were gate-ball, dancing and singing.
(3) Women have much responsibility for their homemaking tasks compared to men. Genderrole stereo-type was still maintained among them.
(4) People living apart from their children led their lives on their own way, getting up late in the morning and going bed late at night.

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The following are the results of an investigation of personal networks of the elderly gathered from members of the Senior Citizen's Club in Ôme City, Tokyo.
(1) The frequencies of contacts with grown-up children living on their own, neighbors, close friends and relatives were surveyed.
(2) The most frequent contacts were found with neighbors, followed by close friends, grown-up children living on their own and relatives.
(3) Males without spouses show a tendency towards less frequent contact with children who live on their own and relatives, however, they have close relationship with neighbors.
(4) Females have contacts with their close friends more often than males. Both males and females without spouses have more frequent contacts than people with spouses.
(5) Among the people who make up personal networks of the elderly, excluding their own children, the most chosen by the aged were peer members of the Senior Citizen's Club, followed by neighbors, relatives, friends with same hobbies, siblings, school-maltes and friends from their place of work.
(6) Most people seemed to be satisfied with their personal network.

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A morphological examination was made of the tissues of jelly fig with a scanning electron microscope, and the rheological properties of sols and gels of the aqueous polysaccharides prepared from jelly fig were studied. SEM observation revealed a pectin-type polysaccharide layer on the surface of the seed and tepal of jelly fig.
The viscosity of the extracted solution from the tepal was higher than that from the seed, their flow behavior being characteristic of a polyelectrolyte with maximal viscosity at pH 3. The static viscoelasticity was measured with a 2% jelly fig gel, which could be represented by a six-element mechanical model consisting of a Hookean body, two pairs of Voigt bodies and a Newtonian body. The elasticity and viscosity percentages in the gel tended to decrease with increasing storage time. The dynamic viscoelasticity as a function of frequency, time and temperature was measured with a 3% jelly fig gel, the storage modulus (G′) and loss modulus (G″) being obtained in a range from 1 to 10² N/m². The value of the mechanical loss tangent (G″/G′) of the gel decreased with decreasing temperature, and remained constant below 20°C.

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Soup stock samples were prepared using 3% Niboshi varying water-extracting time from 0 to 24 hr and boiling time from 1 to 120 min. Amount of 5′-IMP, 5′-AMP, lactic acid and phosphoric acid in the sample increased rapidly up to 10 min boiling or 2 hr extracting and increased slowly up to 30 min boiling or 6 hr extracting then leveled off.
The sensory test panel judged the soup stock of 30 min boiling more tasty and preferable than that of 1 min boiling. We added 5′-IMP, 5′-AMP and phosphoric acid to the soup stock of 1 min boiling so that the contents of that those of the soup stock and equal to of 30 min boiling. Addition of these components gave an increase in Umami taste and preference. However, added lactic acid was not effective to improve the taste or preference.

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The mechanism of the rupture in the crust of frozen croquettes during frying is investigated.
(1) The crust becomes fragile and weak after freezing. Water holding capacity of the contents decreases after freezing and thawing, so that thawed water is isolated just under the crust during frying.
(2) The frozen crust shrinks during frying and is subjected to tensile stress because of the expanded frozen contents, so that it becomes easy to rupture. The croquette with 2 mm thick crust becomes very hot during frying locally at the thinnest part of the crust, and the vapor pressure of the thawed water rapidly increases just under the crust, which causes explosion with pinholes.
(3) In the croquette with 3 mm thick crust, vapor pressure does not increase enough to make pinholes because the crust is so thick that the temperature does not become very high.
Because of the fragility of crust, however, even the slightest expansion of the contents cracks the weakest part of crust, which causes the whole rupture of the croquette.

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On cellulose and polyester films, the effect of addition of anionic poly (vinyl alcohol) (copolymer of vinyl acetate and sodium allyl sulfonate, designated as S-PVA) on the deposition of α-Fe₂O₃ particles was examined in suspended solution of α-Fe₂O₃. The results obtained were as follows.
(1) According to observation by scanning electron microscope, the particle size of α-Fe₂O₃ deposited on polyester fabrics varied with the amount of addition of S-PVA.
(2) The degree of deposition of α-Fe₂O₃ particles on the films decreased as the addition of S-PVA increased. This was also observed on the fabrics. However, at a small amount of addition (10^-4-10^-3 g/100 ml), the degree of deposition of α-Fe₂O₃ became extremely low in the case of films, but such extreme lowering was not observed in the case of fabrics.
(3) The coagulation of α-Fe₂O₃ particles was examined in S-PVA solutions. At concentrations between 10^-4-10^-3 g/100 ml, α-Fe₂O₃ particles remarkably coagulated. This concentration region was accordance with the concentration region in which the deposition of α-Fe₂O₃ on films extremely decreased.
(4) Thus, the extreme lowering in the deposition at a small amount of addition of S-PVA is supposed to be due to the mechanical disconnection which is caused by the coagulation of α-Fe₂O₃ particles. The coagulation may be caused by the formation of cross-linkage between S-PVA and α-Fe₂O₃ particles.

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This report investigates the relation of change in area and color combination in putting on cloth striped pattern to their visual images.
Striped patterns use vertical stripes. Ratios of area are 1 : 1, 1 : 3, 1 : 5, 1 : 7 and 1 : 10 are used for two colors combinations, and 1 : 1 : 1, 1 : 2 : 3 and 1 : 3 : 6 for three colors combinations. On the color five vivid colors and white are used in the Practical Color Cordinate System. From photographs of the model wearing the basic one-piece dress with striped pattern, their striped colors are changed by a color simulator and 395 color slides 135 for two color combinations and 260 for three color combinations were made. Image effects were examined by the SD method and their images were examined by factor analysis. The relation between the ratio of area and color combinations that have effect on the images was analyzed by variance analysis and the quantification theory I.
The results are as follows :
Images of striped patterns with two color combinations can be expressed in terms of evaluation, conspicuousness, high-statured and softness. One of three color combinations can be expressed in terms of evaluation, conspicuousness and softness.
For two color combinations, the relationship between the ratio of area and color combinations having effects on these factors is greatly effected by white and blue at a ratio of 1 : 10 for evaluation, red and yellow at a ratio of 1 : 1 for conspicuousness, blue and white at a ratio of 1 : 1 for high-statured, and red and yellow at a ratio of 1 : 10 for softness.

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The present study aimed to examine, by a group survey, relationships between color preference for clothes, reasons for or against particular colors, and body form consciousness, in terms of summer clothes with high school girls as subjects.
The findings are as follows :
(1) Concerning the colors the high school girls prefer and wear, the rate of white was higher for their upper clothes and that of the neutral colors of black and white higher for their lower clothes. As to their preferred hue, blue appeared more frequently and their preferred tone was pale for their upper clothes while dark and deep tones were preferred for their lower clothes.
(2) Concerning the colors they don't like and want to wear, they did not show any prominent tendency. The hue they disliked was the warm colors such as red and yellow; as to the tone they disliked, dark and light grayish colors appeared more frequently, from which we inferred a seasonal influence.
(3) Those that felt they were “rather fleshy” formed the largest group in terms of their body form consciousness.
(4) Color Preference and body form consciousness were found to be related to each other in terms of their preference of hue as well as tone for their upper clothes, the hues of the clothes they wear, and the hues they disliked to wear for their lower clothes. The color preference of the “rather fleshy” students was considered to be different from that of the others.
(5) Concerning the reasons for the students' likes and dislikes of wearing certain colors, the “rather fleshy” students took into consideration their body form in choosing colors for their lower clothes.

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[in Japanese]

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