The purpose of this study was to clarify the relationship between industrialization and attitudes of students toward their aging parents and the aged in three different cultures. The self-administered questionnaires were given to students in summer, 1986. The sample consisted of 567 students from 7 universities in Tokyo, 511 students from 8 universities in Seoul and 512 students from 8 universities in Taipei. Though Japan, Korea and Taiwan made a rapid growth of economy and have the common tradition of confucianism, social norms and cultural values concerning to their aging parents and the aged are quite different.

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The results of variance analysis show that the birth order is significantly associated with the willingness to live together; that is the first or the only son tends to say that he would like to live with his parents immediately after marriage. A sense of first son's responsibility to continue the family lineage seems to be quite strong in all three countries.
Though attitudes towards shared living arrangements seem to have been influenced by the traditional norms of the patrilineal stem family system, attitudes toward financial and physical supports are related to personal experiences. Those who were satisfied with their family life showed more willingness to support their parents financially or physically if they became dependent. Those who had often been told to provide filial piety in their childhood tends ended to show willingness to care for the parents when they become bedridden.

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The structures of pectic polysaccharides, hot water-soluble and 0.5% ammonium oxalate-soluble polysaccharides, of two kinds of potatoes (Solanum tuberosum), which have different cooking properties, were compared. Carbohydrate composition of hot water-soluble polysaccharides of Danshaku consisted of mannose, galactose, glucose and uronic acid with a small proportion of rhamnose, and that of May Queen mostly consisted of glucose and galactose with a small proportion of rhamnose, mannose and uronic acid. Methylation analyses and Smith degradation studies showed that hot water-soluble polysaccharides of Dansha ku consisted of 1→4 and 1→3 linked glucose, 1→4 linked mannose, and 1→4 linked galactose residues, and that of May Queen consisted of 1→4 and 1→6 linked glucose and 1→6 and 1→3 linked galactose residues.
Ammonium oxalate-soluble polysaccharides of these two kinds of potatoes mostly consisted of α 1→4 linked galacturonic acid residues. But the acetyl and methyl ester contents were more abundant in the polysaccharide of Danshaku than in May Queen. The solution of ammonium oxalate-soluble polysaccharide of May Queen showed higher viscosity than that of Danshaku.

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The structures were studied on the alkali-soluble and alkali-insoluble polysaccharides of two kinds of potatoes (Solanum tuberosum), Danshaku and May Queen, having different cooking properties.
The yields percents of alkali-soluble polysaccharide from May Queen showed 3.6 times as much as that from Danshaku.
Alkali-soluble polysaccharides from these two kinds of potatoes mostly consisted of glucose and a small proportion of other neutral carbohydrates, arabinose, xylose, mannose and galactose. The proportion of these neutral carbohydrates except of glucose was high in May Queen. Methylation analyses and Smith degradation studies showed that glucose had β 1→4 linkages in addition to a small proportion of 1→3 linkages, and arabinose and/or xylose attached to O-6 position of glucose as side chain.
Alkali-insoluble polysaccharides of both Danshaku and May Queen consisted of β 1→4-linked glucan, cellulose.

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Convenient method for measuring the physical property of rice correlated to the eating quality of cooked rice was developed. Further, some problems about the rheological measurement of rice paste such as amylograph were illustratively discussed.
Multi-biting test of liquid samples prepared from rice by specified method were carried out for investigating the physical property correlated to the eating quality of cooked rice. Seven rice samples which different in rice qualities and the eating qualities were measured and analyzed by this method. Difference of the physical properties correlated to the eating qualities of these rices were estimated clearly by this method.
Difference of the physical property correlated to the eating quality between glutinous and nonglutinous rice was indicated normally by this method. Changes in the gelatinization character of waxy and non-waxy starch due to the heating conditions which produce an effect on the experiment conditions were illustrated by using corn starch and waxy corn starch.
Rice paste of relatively high concentration which usually used in the measurement of amylograph exhibits mostly non-Newtonian behaviours which have no relation directly to the real physical property of rice. These are rheologically complex and exhibit thixotropic properties which misleading the explanation of the rheological property of rice paste. Thixotropic structure of the rice paste was dissolved easily by diluting the paste with pure water. These suggest the importance of adopting optimum experiment conditions for preparing the rice paste.
Difference of physical property correlated to the eating quality between new rice and 1 year aged rice could be also estimated by our method by using optimum experiment conditions.

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Gelation occurs in the aqueous phase containing the components extracted from jelly fig (Ficus awkeotsang Makino), which is used to provide dishes. Pectin-type polysaccharides, one of the components, seem to play a significant role in gel formation at room temperature. The studies were made to observe the gel formation of the aqueous phase composed of a series of the component concentrations as a function of time, while it was tried to identify the components extracted.
Pectinesterase (PE) activity was recognized in the extracted solution from jelly fig to be typical plant PE, because (1) the activity was unstable, (2) it was increased in a weakly alkaline environment or by the existence of sodium chloride, (3) the extracted solution itself (which is approximately pH 5) were active.
The main component in the extracted solution was galacturonic acid, with glucose, arabinose and xylose also being determined. It is notable that rhamnose was not contained in the pectin-type polysaccharides of jelly fig, its molecule bieng mostly a linear chain without any twisting.
The content of total inorganic material was about 5% in the dry matter from the extracted solution, containing 53.1-66.7% of K⁺ and 21.3-31.5% of Ca²⁺. This seems to suggest that K⁺ and Ca²⁺ take part in the gel formation process.

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The aim of this study is to investigate the effect of oil on stability of foam in cake batter and cake, from the observation of the dispersion of oil in the batter and cake by applying the cryo-scanning electron microscope method.
The sample of batter were prepared through the following processes and the cakes were made by baking respective batters.
Process of making the batters : (1) eggs and sugar are whipped, (2) flour is added further and stirred, (3) finally salad oil or melted hydrogenated-fish-oil is added and stirred.
The results are as follows :
(1) Quantity of foam in the batter is remarkably lessened in the case of hydrogenated-oil than that of salad oil.
(2) The constraction of the batter before adding oil shows that flour is almost evenly distributed among the continuous phase made by egg, sugar and water.
(3) Salad oil added to the batter is dispersed all over the continuous phase as drops, while the drops of hydrogenated-fish-oil are adhesive to the interface of foam. Under such a condition the latter foams are easily crashed or amalgamated with each other by stirring. This is considered as the cause of decrease of foam in the case of hydrogenated-oil.
(4) The cake has the porous structure. The framework of oil-added cake possesses both oily smooth and rough surface, and further the crystallized oil is found on the oily smooth surface with the feature of the fan-shaped crystal.

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To evaluate food texture by measuring the response to compressing and also grinding by mastication movements, we recorded the electric discharge from the muscle temporalis and the movement of the jaw. These measurements were made by using electromyography (EMG) and mandibular kinesiography (MKG) simultaneously during mastication. Comparing the EMG and MKG charts, the masticatory movement could be divided into two time phases-the chopping phase time (D₁), and the grinding phase time (D₂). Masticatory movement was repeated until the foods were swallowed. These repeated movements were counted as a number of mastication cycles. Nineteen foods, widely varied in textural properties, were selected and used.
The total masticatory times and the number of mastication cycles varied among foods. During mastication, D₁ decreased and D₂ increased.
Nineteen foods were classified into three groups according to differences of D₁ and D₂ time rates. D₁ correlated significantly to the firmness value obtained by a texturometer, but D₂ did not. It was shown that D₂ can be used to provide a more complete evaluation of food texture by giving information concerning response to grinding.
Moreover, this method of using both D₁ and D₂ measurements can be applied to textures of foods such as boiled spinach or shredded cabbage which can not be determined by usual instruments because these foods can not be made into special shapes required for testing.

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Our previous study discussed kinetically the enhancement of alkali protease activity toward casein by the presence of nonionic surfactants, C₁₂ (EO) ₇, C₁₆ (EO) ₁₅ and C₈φ (EO) ₁₀. In the present work, study has been extended to the systems containing C₁₆ (EO) ₇, C₉φ (EO) ₁₀ and C₉φ (EO) ₁₅ ranging in HLB values from 11.0 to 15.0.
It was confirmed again that the activity enhancement is observed for the surfactant systems and that the experimental results are explained by assuming in the kinetic scheme proposed previously that the dissociation constant for enzyme-micelle-substrate is reduced to one several tenth of that for enzyme-substrate.
On the contrary, it was found for the surfactants to reduce the enzyme activity toward a model substrate, glutaryl-Gly-Gly-Phe-βNa. This suggests that the aforementioned enhancement is specific to macromolecular substrate.

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The bacterial contamination of toilet seats in 124 public toilets such as department store, school, hospital, etc. was investigated and the effectiveness of application of commercial cleaner, paper cover was determined in a model system using an toilet seat artificially contaminated.
The number of total viable bacteria by colony counts on contact plates at the sampling positions varied considerably ranging from 4 to 1, 400 bacteria per 50 cm² of toilet seat. Colony counts from samples collected during summer (from June to August) were higher than those during winter (October-March). Frequency of contamination of the seat by coliform groups was also higher during summer but the number was considerably low in comparison with that of total bacteria. The most frequently isolated genera were Gram-positive micrococci and bacilli, Aerococcus, Micrococcus, Staphylococcus, Bacillus, from both summer and winter samples and their probable origin was supposed to be human skins.
These results indicate that the toilet seats seem an unlikely source of infection.
Application of cleaners and covers was showed to prevent from contamination by bacteria and wet tissues which are free from bactericidal reagents are also showed to possess the effectiveness of removal.

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[in Japanese]

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