Journal of Home Economics of Japan
Online ISSN : 1882-0352
Print ISSN : 0913-5227
ISSN-L : 0913-5227
Volume 42, Issue 7
Displaying 1-12 of 12 articles from this issue
  • Kanae YAMASHITA, Yuuko NOHARA, Motomi KUMAGAI, Mitsuo NAMIKI
    1991 Volume 42 Issue 7 Pages 589-594
    Published: July 15, 1991
    Released on J-STAGE: March 10, 2010
    JOURNAL FREE ACCESS
    The effect of chlorophyll on plasma and liver lipids was studied in rats fed on diets containing 0, 0.2 and 0.5% cholesterol. A mixture of chlorophyll a and b extracted from alfalfa was fed to rats for 3 weeks. The lipid composition of plasma was determined by Iatroscan TLC-FID. Chlorophyll at the dietary level of 0.1 and 0.2% significantly decreased the levels of cholesterolester, free cholesterol, triglyceride and phospholipid in plasma when the diet did not contain cholesterol. The plasma cholesterol-lowering effect of chlorophyll tended to decline as the dietary level of cholesterol increased from 0 to 0.5%. Chlorophyll had no effect on the level of plasma cholesterolester in rats fed the 0.5% cholesterol diet. The total lipids and total cholesterol in liver remarkably increased with the increase of dietary cholesterol. These lipids in the liver of rats given chlorophyll also tended to be lower than in the control rats. These data demonstrate that chlorophyll has hypocholesterolemic action in rats when fed at a level as low as 0.1 %.
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  • Mayumi TAKEMURA
    1991 Volume 42 Issue 7 Pages 595-601
    Published: July 15, 1991
    Released on J-STAGE: March 10, 2010
    JOURNAL FREE ACCESS
    By using dried Okara (bean-curd refuse) instead of defatted soybeans we devised a manufacturing method of Shoyu, and obtained some informations shown as follows :
    (1) The Shoyu made of dried Okara had a slightly higher rate of amino-conversion (AN/TN) and a comparatively better solubility in efficiency of total-nitrogen-yield (T.N.Y.) in the raw materials, than the usual one made of the defatted soybeans.
    (2) The content of glutamic acid, one of the components of the taste, in Shoyu product obtained by using 25 and 50% of dried Okara was almost the same as that of the usual Shoyu.
    (3) The Shoyu made of 25 and 50% of the dried Okara contained nearly the same quantities of total nitrogen as that of the standard of the quality in usual Shoyu.
    (4) When using 20% of the dried Okara, the ingredient of perfume, the content of ethanol in Okara-Shoyu was about 80% of that of the usual one.
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  • Satsuki UNE
    1991 Volume 42 Issue 7 Pages 603-609
    Published: July 15, 1991
    Released on J-STAGE: March 10, 2010
    JOURNAL FREE ACCESS
    A lectin from broccoli, Brassica oleracea var. italica, was isolated by a series of column chromatography, using DEAE-cellulose, Sepharose 4B (I), 2B and then 4B (II). The purified fraction, which exhibited homogeneity on agarose gel electrophoresis, was rich in glutamic acid and serine. Total carbohydrate content was approximately 20%.
    The lectin was found to be resistant to proteases, showing 85% of the activity remained, after heating above 60°C. Whereas the mortality of mice intraperitoneally injected the purified broccoli lectin was none out of three heads, hypertrophy of the liver and kidney was seen.
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  • Properties of Oil Influencing on the Shortness of Cookies
    Taeko KURAGANO, Yoshiko WADA, Hiroshi KIHARA
    1991 Volume 42 Issue 7 Pages 611-620
    Published: July 15, 1991
    Released on J-STAGE: March 10, 2010
    JOURNAL FREE ACCESS
    Properties of oil influencing on the shortness of cookies were examined. We prepared a series of cookies containing the oils with different physico-chemical properties, and examined the relationship between lipophilic properties of oil to flour components and the shortness of cookies. The state of oil in the structures of dough as well as in cookie were compared in a electron microscope observation at the same time.
    (1) Starch oil-binding capacity did not vary with the kind of oil used.
    (2) Gluten oil-binding capacity varied with the kind of oil and depended on the iodine value of oil.
    (3) According to the multi-regression analysis between apparent fracture energy (Y), the solid fat index (SFI) (X1), gluten oil-binding capacity (X2) and saponification value (X3) of oil, we obtained following equation : Y= 0.126X1- 12.123X2-0.018X3+ 5.640. It's contribution ratio was 99.6%. So it became evident that cookie had a smaller apparent fracture energy with a lower SFI and a higher gluten oil-binding capacity of oil.
    (4) In the dough and cookie, oil formed a continuous phase and covered over starch granules. But, the level of covering varied with the kind of oil, and were reflected well in the shortness of cookie.
    (5) The use of oil in liquid state brought a lower fracture energy of cookie because of making a porus structure.
    (6) The states of film network likely derived from gluten in the cookie related to the SFI of oil used.
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  • Keiko NAGASAKA, Keiko KUMENO, Nobuko NAKAHAMA
    1991 Volume 42 Issue 7 Pages 621-627
    Published: July 15, 1991
    Released on J-STAGE: April 23, 2010
    JOURNAL FREE ACCESS
    Effects of various kinds and concentration of sugars (glucose, fructose, maltose, sucrose) on agar gel were investigated by measuring the rupture properties, dynamic viscoelasticity and transparency. Sensory evaluation was also performed so as to study the relation with physical properties.
    (1) Addition of sugars on agar gels resulted in the increase of rupture stress and energy, storage modulus and loss modulus. However the increase was less in the case of fructose/agar gels than other gels.
    (2) Transparency of maltose, sucrose (disaccharide) /agar gels was significantly higher than taht of glucose, fructose (monosaccharide) /agar gels.
    (3) The results of sensory evaluation indicated that the clearness, hardness, viscosity and sweetness in oral tests were different among various kinds of sugars/agar gels. Fructose/agar gel was evaluated as the highest in softness, viscosity and sweetness.
    (4) The results of sensory evaluation corresponded well to those of objective measurements.
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  • Yoshiaki SHIMIZU, Mihoko DOHMYOU, Tetsuo NAKAJIMA, Mitsuo KIMURA
    1991 Volume 42 Issue 7 Pages 629-633
    Published: July 15, 1991
    Released on J-STAGE: March 10, 2010
    JOURNAL FREE ACCESS
    To elucidate the dyeing behavior of colouring matters in a madder, the dyeing properties of four oxyanthraquinones (1-hydroxyanthraquinone (HAQ), Quinizarin (QZ), Alizarin (AZ) and Prupurin (PR)) on silk were examined.
    The dyeing isotherms of HAQ and QZ on non-mordanted silk was linear, namely of the partition type and those of AZ and PR were of the Freundlich type. The dyeing process of QZ on silk was exothermic, that is, the dye uptake decreased with a rise in temperature. The dyeing heat and standard affinity of QZ were comparable to those of some disperse dyes which had lower affinity on silk.
    The dyeing isotherms of AZ and PZ on silk mordanted with Al3+ were of the H type. The dye uptake was large in even low dye concentration.
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  • Harumi MOROOKA, Hideo MOROOKA
    1991 Volume 42 Issue 7 Pages 635-641
    Published: July 15, 1991
    Released on J-STAGE: March 12, 2010
    JOURNAL FREE ACCESS
    The purpose of this paper is to make clear the effects of multiple layers of clothing on thermal and water transport properties through wearing systems in a cold environment. The simulation tests by using THERMO LABO II were conducted under conditions approximating actual clothing usage. The wearing tests were also conducted using three female subjects.
    The results are summarized as follows :
    (1) The differences of thermal transport properties among different types of underwear did not play an important role in the total thermal transport properties of the wearing systems.
    (2) The humidity within the clothing of the combinations of hydrophilic sweater/hydrophilic underwear was lower than that of the combinations of hydrophobic sweater/hydrophobic underwear.
    (3) The wicking properties of the underwear had a considerable effect on the thermal and water transport property through the wearing systems.
    (4) In the wearing tests, acrylic underwear, specially the combination of acrylic sweater, showed an earlier and steeper rise of humidity within the clothing during exercise, and a larger fall of temperature within the clothing and skin temperature after sweating.
    (5) Cotton underwear also showed a larger fall of temperature within the clothing and skin temperature after sweating.
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  • Keiko CHIBA, Yukiko HIGUCHI
    1991 Volume 42 Issue 7 Pages 643-653
    Published: July 15, 1991
    Released on J-STAGE: March 10, 2010
    JOURNAL FREE ACCESS
    Flared skirts swing with leg motion in wear. Characteristics of leg motion and swinging property of flared skirt during walking were studied.
    On a treadmill, 3 subjects (aged 21-22) wearing 9 flared skirts being changed length (42, 55, 68 cm) and fabrics (cotton, wool, polyester) were asked to walk at 3.5 km/hr.
    The appearance of flared skirts and the walking motion of legs were recorded on video tape and analyzed by the system of picture analysis.
    These analysis lead to the following conclusions :
    (1) The difference among individuals were recognized especially in the knee motion during walking.
    (2) The long length flared skirts were swinging in a original periodic motion not be concerned with the body motion.
    (3) It was possible to get visually the appearance of flared skirts swinging by drawing the stick pictures.
    (4) When the body motion was violently up and down, short length skirt contributed to increase moving distances, when rocking motion, long skirt it was.
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  • -Addition of Spilulina to Some Food-Stuff-
    Toshiko FUKUNAGA, Yukie FUCHIMOTO, Keiko HATAE, Atsuko SHIMADA
    1991 Volume 42 Issue 7 Pages 655-659
    Published: July 15, 1991
    Released on J-STAGE: March 10, 2010
    JOURNAL FREE ACCESS
  • Osamu YUGE
    1991 Volume 42 Issue 7 Pages 661-664
    Published: July 15, 1991
    Released on J-STAGE: March 10, 2010
    JOURNAL FREE ACCESS
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  • 1991 Volume 42 Issue 7 Pages 674a
    Published: 1991
    Released on J-STAGE: March 10, 2010
    JOURNAL FREE ACCESS
    Download PDF (113K)
  • 1991 Volume 42 Issue 7 Pages 674b
    Published: 1991
    Released on J-STAGE: March 10, 2010
    JOURNAL FREE ACCESS
    Download PDF (113K)
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