It is said that the translated books of household management in the early years of the Meiji Era had much influence on home economics in Japan. But it is not known about their original texts.
The purpose of this paper is to clarify the original of Nagata Kensuke tr., “Hyakkazensho Kajiken'yakukun, ” which is said to be the first translated one, and the author.
The results are as follows : (1) The original of “Kajiken'yakukun” is “Household Hints, ” the last part of “Chambers's Information for the People, ” first edition which was published in Edinburgh, in 1833, by W. & R. Chambers, Ltd. But, “Household Hints” did not appear in the first edition. It seems to have been written by the year 1856, according to the British Library General Catalogue. (2) The authors, William Chambers (1800-1883) and Robert Chambers (1802-1871) were Edinburgh publishers. (3) By 1873, Hatakeyama Yoshinari, a student sent abroad by the Satsuma-han and Ambassador Iwakura, had carried back “Chambers's Information for the People.”

View full abstract

In this study it is tried to compare the family income and expenditure of dual-income households (in which both husband and wife are working) with those of one-income households (in which only one person is working). The data of this study are on the results of “The Family Income and Expenditure Survey” by the Statistics Bureau of Prime Minister's Office. The method of comparing the two is the test of significant differences, t-test.
The results of the tests are as follows :
(1) The current income in dual-income households is more than that in one-income households. Referring to the income of household head, the income in dual-income households is less than that in one-income households.
(2) The current expenditure and the disbursements other than the expenditure in dual-income households are more than those in one-income households. As a special feature, expenditures for the cultural life and for the conveniences enlarge under the influence of the housewives going to work.

View full abstract

The purpose of this study is according to the previous paper. In this report the content of our research is divided roughly into three. The first one is the analysis on the correlation between income and expenditure of the two households. The second one is the calculation of the score on the income elasticity. The third one is the analysis on the consumption structures of the two as follows : Referring to ten major expenditures, we applied the factor analysis and the cluster analysis.
The results are shown below :
(1) Regardless of households, the income of households head has significant plus correlation to the current expenditure and the disbursements other than the expenditure. While the income has significant minus correlation to Food expenditure in one-income households, it has no correlation in another households.
(2) The income of wife has almost the same correlation to expenditures with that of households head.
(3) When we classify ten major expenditures into necessary expenditures, luxurious ones, and lower ones by the score on the income elasticity, we meet with different results among two households as regards five expenditures.
(4) In each household, we find a few factors on ten major expenditures : In one-income households, the first principal component can be regarded as a life development factor, the second as a life completion factor, the third as a fixed expenditure factor. In dual-income households, the first one can be regarded as the factor on life development and completion, the second as a fixed expenditure factor.
(5) Ten major expenditures of the two households are cluster-analyzed as follows : In one-income households, they are divided into three; Food expenditure, Cloth and footwear expenditure, and the expenditures on life development and completion. In another households, they are also divided into three; the expenditures on life development and completion, fixed expenditures, and occasional expenditures.

View full abstract

The purpose of this study is to explore coping behaviors of working couples to their first child birth by using their resources. The sample consisted of 127 couples whose wives being full-time employees, and of 42 couples whose wives being self-employed with a child aged one or two. The survey was conducted in December, 1988 at 18 public day care centers in Tokyo. The major findings are as follows :
(1) In the case of full-time employees, various resources were found to be utilized. They often used such social resources as leave for child birth, paid relief hours for child caring and a public day care center. They also used such semi-social resources as help from their neighbors, friends or colleagues, as well as their kin networks. Flexibility between husband and wife in their role relations, one of family resources, was significantly associated with their child caring role but not with their housework role. Perseverance and mental strength of wives, one of individual resources, were also found to be important.
(2) In the case of the self-employed, they were quite insufficient as to their social, semi-social and kin resources. They resumed to work by taking care of their child by themselves. Sixty-seven % had no one to take t heir role at home when their child was sick. Compared with full-time employed couples, they were less flexible in their role relations. These findings suggest that their lives seem to be maintained solely by their perseverance and more burden to the wives.
(3) Lack of flexibility between husband and wife in their housework role seems to be very crucial, because it causes double burden to wives. As a result of Quantification Method 2, the husband's competence in housework, his time of arriving home and his values placed on housework were found to be three major factors associated with their participation in housework.

View full abstract

The general and rheological properties of yam starch (Ichoimo, Tsukuneimo and Nagaimo) and Mukago starch were investigated.
The amylose content of each starch was approximately 20%, with the values for Nagaimo and Mukago being slightly higner. The X-ray diffractogram of the Ichoimo and Tsukuneimo-starches indicated the C type, which is very similar to the B type, while Nagaimo and Mukago were of the C type. The granular size of the starches was from 15.5 to 19.5 μm.
The starting temperature for gelatinization by photopastegraphy was 63.0°C for Ichoimo, 63.2°C for Tsukune imo, 64.0°C for Nagaimo and 63.5°C for Mukago. The dissolution percentage of starch granules by pancreatin was generally low, being 13.5% in Ichoimo, 12.5% in Tsukuneimo, 10.0% in Nagaimo and 7.5% in Mukago.
The dynamic viscoelasticity of each starch during the gelatinization process was measured for a 10% starch suspension, both the storage modulus (G′) and loss modulus (G″) increasing in proportion to the increase in temperature. The increase of temperature for both G′ and G″was 10°C higher than the starting temperature of gelatinization by photopastegraphy. The gelatinization process started rapidly in Ichoimo and slowly in Mukago. The tan δ (tan δ=G″/G′) value in each starch deer eased with increasing temperature, being lowest (0.11) for Ichoimo and highest for Mukago.
The static viscoelasticity was measured for a 10% starch gel and showed a creep curve, most of which indicated progressive change that could reduced to a dynamic model of 4 elements. The elasticity and viscosity percentages in each starch gel tended to decrease in proportion to an increase of temperature, the elasticity percentage of the Mukago starch gel being approximately twice that of the Yam (Ichoimo, Tsukuneimo and Nagaimo) starch gel. The percentage recovery against the whole strain after eliminating the loading weight was 50% in the Yam starch gel and 88% in the Mukago starch gel at a temperature of 10°C.

View full abstract

For the purpose of improving the taste of chicken livers, they were marinated in a mixture solution which contained vinegar, salad oil, soy sauce, and Sake. The chicken livers were preserved in a mixture solution at 5°C for 168 hr, with the Sake at 25, 50, or 75%. During the preservation, changes for the properties of chicken livers such as taste and qualities, were studied so as to determine the optimal preparation conditions and the effect of the addition of Sake.
(1) The marinade, whose mixture solution replaced sodium chloride solution with soy sauce, achieved a good evaluation for taste. The content of the alcohol permeated through the chicken liver nearly proportionally increased with the increasing amount of the Sake added.
(2) The optimal preparation conditions of the chicken liver marinade was left immersed for 24 hr in a mixture solution comprised of 12.5% vinegar, 12.5% salad oil, 25% soy sauce, and 50% of Sake, where the liver had a reduced odor and was slightly acidic (pH 5.3). The resulting marinade, contained more reducing protein and free amino acids, that it contained small reducing ammonia, and was superior in hardness, color and preservability, as compared with that preserved. in basic marinade containing no Sake. Therefore, marinade with the addition of Sake was accepted favorably.

View full abstract

In the present study, the effect of the egg yolk foam on the expansion of sponge cake according to the “Tomodate” method was examined with the following findings.
(1) Yolk foam showed a characteristic value of texture peculiar to the batter of the “Tomodate” method.
(2) It was confirmed that egg yolk foam served for expansion, provided that the expansion ratio was smaller than that of egg white foam.
(3) The cake expanded with only egg yolk foam had less cohesion and was subject to crumbling.
(4) Specific texture obtained from sensory evaluation of sponge cake expanded by the “Tomodate” method was caused by only the presence of two types of pores formed by expansion of the yolk and egg white foams.
(5) The interaction of the yolk and egg white was necessary for preferable expansion of sponge cake.

View full abstract

The infrared absorption spectrum of every sample has shown that an initial change in the spectrum is observed by appearance of an absorption at approximately 1700 cm^-1 at respective temperatures with production of carbonyl group in the process of thermolysis. Such temperature corresponds to the weight loss onset points on TGA curves after evaporation of water. TGA curves showed gradual proceedings of dehydration and oxidation to reach the thermal decompotion onset point.
But the skeletal structure of the molecule still remains undamaged at this onset temperature, and the substantial breakdown of the skeletal structure of the molecule is brought about in the temperature range where the rate of thermal decomposition reaches maximum.
The results obtained from cotton and viscose finished with the same resin of glyoxal type have evidenced that temperatures for the thermal decomposition onset and destruction of the molecular structures shift to higher range in the case of cotton substrate. Such phenomenon is probably attributed to the fact that the thermal decomposition of resin finished cellulosic materials is dominated by contribution of degrees of polymerization and crystallization of cellulosic substrate when resin and substrate mutually have a chemical interaction to each other.

View full abstract

The fatigue phenomena of the sewing threads on handsewing were experimentally investigated on the viewpoint of pulling out resistance of the sewing thread from the fabric. In this experiment, two kinds of fabrics were plain stitched with various numbers of stitches, using several sewing threads. The pulling out resistances of the sewing threads were measured at various pulling out angles by a Tensilon. STM instrument.
The results obtained are as follows :
(1) In either case, immediately when the sewing thread begins to be pull ed out from the fabric, the maximum pulling out resistance is observed, and it decreases to levelling off resistance.
(2) All of the pulling out resistances of silk, cotton, and cotton handsewing threads are larger than that of polyester sewing thread.
(3) At the pulling out angle of 90°, the pulling out resistance is the largest.
(4) The more the numbers of stitches, the larger the pulling out resistances.
(5) The pulling out resistances of “Okamomen” are larger than those of “Sarashimomen” in all cases of the above results, (1) - (4).
In our previous paper, the fatigues of pulling out threads from “Okamomen” were larger than those of “Sarashimomen.”
From these above results, it is considered to be suggested that the pulling out resistance influences on the fatigue of sewing thread.

View full abstract

[in Japanese]

View full abstract