The purpose of this study was to explore the image of university students have about the aged. Fifty adjectives scales from the Semantic Differential Technique were given to university students in Japan, Taiwan, and Korea in 1986.
The outcome was as follows :
(1) As a result of factor analysis, the scales of each country.were divided into several semantic sphere. “Active and self-supportiven.ess, ” “gentleness, ” and “cooperative” appeared in all the three countries. “Capability” was singled out as a special semantic sphere for Japan, “greatness” for Korea and Taiwan, and “cheerfullness” for Taiwan.
(2) In the “active and self-supportiveness” sphere, students in-the three countries tend to have negative images. However, in the “gentleness, ” they have a positive image. “Unproductive, dependent and weak but gentle and warm” is the common image in Japan, Taiwan and Korea.
(3) “Opportunities to communicate with grandparents, ” “experience in living with grandparents, ” and “interest in old people” were important in shaping the image. As the society is industrialized, personal experiences with the aged become a more important factor.

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The quantitative difference of free amino acids, which are responsible for the tastes, was investigated in fungi by sun or ultraviolet light irradiation, when vitamin D₂ was produced from ergosterol.
The contents of the free amino acids in Shiitake, Hiratake and Enokitake were 2180, 6370 and 2730 mg% in dry matter, respectively. Glutamic acid (436-770 mg% in dry matter) attained to the highest amount among these fungi examined. When the fungi were exposed to sun or ultraviolet light for 3 hr, the amounts of the free amino acids in these fungi examined increased, but there were no significant differences in the amino acid pattern. Roughly speaking, by sun or ultraviolet light irradiation Umami and sweet tasty amino acids increased but bitter tasty amino acids decreased. During the storage of raw fungi both amount of the free amino acids and ammonia increased, the other hand, during the storage after ultraviolet light irradiation for 3 hr the amount of the free amino acid increased but that in ammonia was unchanged.
In conclusion, it is not too much to say that fungi are excellent food because vitamin D₂ was produced, the taste showed no decrease and also the freshness was kept in fungi by ultraviolet light irradiation.

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When various kinds of meats were fried at around 200°C, the nicotinamide contents in deep-fried meats decreased compared with those in fresh meats. It was found that this was due to leaking the nicotinamide contained in meats into oil, but not the destruction of nicotinamide. The leak of nicotinamide into oil did not occur when the oil containing meat was kept at room temperature. When a test tube containing around 2 g piece of meat was added into 5 ml of corn oil and put into oil bath (200°C) for 5 min, 10-20 % of nicotinamide contained in meat was leaked into the oil.

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The effect of salts in soak solution on the hardness of cooked beans was determined with new soybeans and aged soybeans. For new soybeans, bicarbonate had a prominent effect of softening. Tri-and dicarboxylates such as citrate, fumarate and oxalate were more effective than monocarboxylates such as lactate and acetate. Alkali metals and divalent iron softened the beans, but their effects were not so great as bicarbonate or polycarboxylates. On the other hand, alkaline earth metals hardened the beans. For aged soybeans, bicarbonate and oxalate exerted more marked effect than for new soybeans. The calcium contents of soybeans soaked in salt solutions were closely correlated with the cooked hardness except for the cases of divalent iron, magnesium and bicarbonate. Aged soybeans leaked more calcium ions on soaking in water than new soybeans, but they cooked more slowly.
The softening effect of sodium chloride was enhanced when soybeans were previously soaked in ferrous solutions. If the beans were soaked first in the sodium chloride solution and then in the ferrous solutions, the synergistic action of softening was not observed.

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Content of total nucleotides such as ATP, ADP, AMP and IMP in fresh meat of Sillago japonica was 7.9 μmol/g and IMP accounted for more than 90% of the total nucleotides. Content of inosine (HxR) and hypoxanthine (Hx) in the fresh meat showed low value of 1.4 μmol/g. During storage of minced fish meat without NaCl in refrigerator (+5°C) content of the nucleotides decreased and those of HxR and Hx increased. After 13-day storage Hx accounted for 90% of the total nucleotides and related compounds. When minced fish meat with NaCl was stored under the same condition, formation of Hx was suppressed, that is, after 13-day storage Hx accounted for 40%. In the case of frozen storage of minced fish meat, formation of Hx was also suppressed by adding NaCl before storage, although formation of HxR was accelerated. Breaking force of fish balls from minced meat stored in both refrigerator and freezer was decreased by 40-50% of that from fresh fish meat. The decrease of breaking force during storage was suppressed by adding NaCl to the fresh minced meat before storage. The value of sensory evaluation of the fish balls was decreased during storage of meat in both refrigerator and freezer. The decrease was suppressed by adding NaCl before the storage.

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The relationship between the sensory attributes and palatability of different varieties of cooked rice was investigated with Japanese subjects. The rice grain shapes and texture were determined, and a factor analysis was conducted for cooked rice on the results of a sensory evaluation by the semantic differential (SD) method.
The ten samples could be classified into three groups by the shape of the rice grains : Japonica. was oval, Indica was long and narrow, and the new character's grain was between these two extremes. By the rheolometer, the cooked Japonica rice showed such characteristics as adhesiveness and stickiness, and the new character's rice showed springiness, although it did not show adhesiveness and stickiness.
The profile of sensory attributes obtained by the SD method, using twelve items for appearance, flavor and texture, showed the highest preference for Japonica rice. Indica and the new character's rice were approximately similar. After a factor analysis for intensity, it was determined that the first factor was the appearance and texture, and the second factor was taste. From a factor analysis for preference, it was found that the first factor was taste, texture and appearance, and the second factor was flavor. A two-dimensional spatial diagram of the panelists' scores was made from scores of these two factors as a correlation diagram. The palatability of rice dishes served with curry, as buttered rice and with salad was investigated for Japonica, Indica and the new character's rice. From a test of significant difference by multiple comparisons among ths three samples in as buttered rice, Japonica was preferred most in palatability. When served with salad, no distinction was found between them.

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This paper deals with burning and smoldering behaviors of flame retardant finished fiber assemblies. The results obtained are summarized as follows :
On the combustible behavior in fiber assemblies finished with various kinds of flame retardants, both maximum temperatures and heat accumulation are remarkably depressed compared with those of unfinished fiber assemblies, especially in the horizontal direction. The depressed effects of inorganic flame retardants are larger than those of organic ones, especially, combinations of boric acid and borax give the largest effect.
As to the effect of the flame retardant finishing on cotton/PET blended fiber assemblies, depressed effect of heat transmission slightly decreases with increase in ratios of PET because of ineffectiveness of flame retardant finishing on PET.
In the case of bedding, flame retardant finishes for both ticking and fiber assemblies are required. to attain sufficient flame retardancy. It has been also confirmed that even inorganic nondurable flame retardants hold sufficient effect against a short time immersion in water and dry cleaning.

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The purpose of this study is to clarify the relationship between the visual image and the design-elements of clothing. We have selected 304 kinds of costume samples from photographs in fashion magazines for young ladies, and have measured these images by using Semantic Differential method. The obtained data were factor-analyzed, then were analyzed by Hayashi's quantification theory I.
The results of analysis are as follows :
(1) Factor analysis has extracted five main factors which consist of the image. These factors are (1) casualness, (2) conspicuousness, (3) refinement, (4) lightness, and (5) familiarity.
(2) The analysis by Hayashi's quantification theory I has clearly shown the design-elements and item-categories which affect each image of women's clothing.
First, the design-elements which affect the factor of casualness are the shape of lower clothes, the design-details of upper clothes, and the shape of upper clothes. Secondly, those elements which affect the factor of conspicuousness are the shape of lower clothes, the hue and the tone of upper clothes. Thirdly, the factor of refinement is influenced by the hue of upper clothes and the shape of lower clothes. Lastly, the factor of lightness is influenced by the hue of upper and lower clothes, and the tone of upper clothes.

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[in Japanese]

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