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Predecessor
Volume 43, Issue 10
Displaying 1-10 of 10 articles from this issue
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Calculation According to Different Numbers of ChildrenChiho OYABU1992 Volume 43 Issue 10 Pages 997-1006
Published: October 15, 1992
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSIn the history of unit-consumer scale, Nicholson's study, as examined in this paper, was the first that used a social scientific method. He devised unit-consumer scales for children by using actual family budget.
This paper aims at verifying Nicholson's method applying recent data in Japan, the “National Survey of Family Income and Expenditure” conducted by the Statistic Bureau of the Management and Coordination Agency.
The result, calculated according to Nicholson's method, shows that the unit-consumer scale is the highest for the second child excluding the items of fuel-lighting and water charges. The unit-consumer scale on education for the third child is 80% of that of the first child.
However, Nicholson's method presents several problems and the amount of data was not sufficient for calculation.
In this paper, calculation according to different ages of children is not estimated. This problem will be discussed in the following paper.View full abstractDownload PDF (1552K) -
Calculation According to Different Ages of ChildrenChiho OYABU1992 Volume 43 Issue 10 Pages 1007-1012
Published: October 15, 1992
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSThis paper is the second part of the research on Nicholson's unit-consumer scale. In the first part, I estimated unit-consumer scales for different numbers of children, using the method derived by Nicholson. However, as the amount of consumption should differ according to the age of children, this paper aims at estimating unit-consumer scales for children of different ages by using recent data in Japan, which I also utilized in the first part of my paper.
The result shows a slight difference between the unit-consumer scales estimated by “individual” regression lines and “combined” regression lines.
Although Nicholson's method involves many problems, his study can be evaluated as a substantial step forward from the previous unit-consumer scales which were developed by calculating consumption of calories and necessary energy.View full abstractDownload PDF (779K) -
Shoko SHIBUKAWA, Kuniko SUGIYAMA1992 Volume 43 Issue 10 Pages 1013-1018
Published: October 15, 1992
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSTo clarify the reason for the effectiveness of radiative heat transfer in the color development of a food surface, the heat-receiving rate of food was compared with that of metal.
Cookies and iron plates were heated at 200°C with two heat-transfer modes : radiative (RAD) and convective (CON). The moisture loss of the cookies and the surface temperature of the iron plates were measured to calculate the heat-receiving rate. The results show that the heat-receiving rate of a cookie heated with RAD was higher than that of a cookie heated with CON and of an iron plate heated with either mode. To clarify this phenomenon, the emissivity of the cookie's surface was measured. The emissivity did not change as the baking time progressed, and therefore had no influence on the effectiveness of the radiative mode.View full abstractDownload PDF (695K) -
Satoshi MOCHIZUKI1992 Volume 43 Issue 10 Pages 1019-1022
Published: October 15, 1992
Released on J-STAGE: March 10, 2010
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Gel Texture of Flours Reconstituted with Nonpolar and Polar LipidsKikuko TAKEDA1992 Volume 43 Issue 10 Pages 1023-1026
Published: October 15, 1992
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSTo investigate effects of flour lipids on the physical properties of flour gels, defatted flour samples were reconstituted with one of the three kinds of flour lipids; i.e., free lipids, nonpolar lipids and polar lipids.
The maximum viscosity and gelatinization temperature of the flours reconstituted with the nonpolar lipids increased with increasing amount of the nonpolar lipids.
Among all the flour samples, the defatted flour gave the hardest and least adhesive gels. The polar lipids had a greater effect on softening the flour gels and increasing their adhesiveness than the nonpolar lipids.
A highly negative correlation was found between the adhesiveness of the flour gels and the baking shrinkage of the cakes (r= -0.884, p <0.01).View full abstractDownload PDF (551K) -
Yuji MATSUE1992 Volume 43 Issue 10 Pages 1027-1032
Published: October 15, 1992
Released on J-STAGE: March 10, 2010
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Michiko SHIMOMURA, Yoshine NAGANO, Yuko ISHIDA, Takako EHARA1992 Volume 43 Issue 10 Pages 1033-1037
Published: October 15, 1992
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESS -
Toshiko KIRIBUCHI, Kaoru KAWASHIMA1992 Volume 43 Issue 10 Pages 1039-1042
Published: October 15, 1992
Released on J-STAGE: March 10, 2010
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Kiyoshi KOBARA1992 Volume 43 Issue 10 Pages 1043-1053
Published: October 15, 1992
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSDownload PDF (1347K) -
[in Japanese]1992 Volume 43 Issue 10 Pages 1055-1060
Published: October 15, 1992
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSDownload PDF (815K)
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