The sensory tests revealed that among the roux prepared from wheat flour and butter at different cooking temperatures (100, 120, 140, 160°C), the roux of 120°C (white roux) had a fairly milk-like and sweet aroma, while that of 160°C (brown roux) a strong burnt one; and that of 100°C without cooked aromas was the most undesirable, whereas that of 140°C with well-balanced cooked aromas was the most pleasant. These cooked aromas showed definitely very important features of the roux.
The chemical analysis of the aroma concentrate obtained from the roux of 120°C by GC and GC-MS showed that n-methylketones were the principal components, and n-alkyl-aldehydes, -alcohols and-carboxyric acids were also present. As heterocyclic compounds were not detected in this sample, it was suggested that the mutual chemical reactions among carbohydrates, amino acids and lipids which were the main ingredients in wheat flour and butter stayed at their earlier stages.

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In order to clarify the properties of Imo-yokans prepared from 13 sorts of sweet potatoes, image test, measurement of physical properties and moisture content, and sensory test were conducted. The following results were obtained.
(1) The result of image test indicated that Imo-yokan was considered to be a cake having attributes such as Japanese, home-made, feminine and sweet. (2) The hardness, adhesiveness, rupture stress and rupture strain of the Imo-yokans were different each other. However, the cohesiveness were almost the same.
(3) Positive correlation coefficient was observed between hardness and rupture stress. On the other hand, negative correlation coefficients were observed between hardness and rupture strain, and also between adhesiveness and rupture stress.
(4) Negative correlation coefficients were also observed between the hardness of Imo-yokan and the moisture contents of the raw sweet potato, and the steamed sweet potato and the Imo-yokan, respectively.
(5) The results of favorite test for color tone indicated that Imo-yokans prepared with Kokei-14, Okinawa-100 and Benikomachi were more preferred among the 13 sorts of Imo-yokans tested. They were light yellow in color. Among these three Imo-yokans, Kokei-14 was most preferred according to the sensory test. Kokei-14 had medium hardness and adhesiveness among the three and indeed of all 13 Imo-yokans.

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Effects of sodium chloride on the physical properties of cookie dough and cookie were examined. The two procedures (F-procedure and W-procedure) were used to preparing dough.
Sodium chloride softened dough, but made less adhesive so that there was a tendency to make it easier to extend and to form dough. Cookies were baked in a form of large spread and its expansion rate decreased markedly by the addition of sodium chloride. The addition of sodium chloride made cookies harder, but on the contrary, the increase in the sodium chloride concentration lowered the fracture resistance. The lipophilicity between lipids and gluten, and the amount of lipids extracted from cookies changed by the addition of sodium chloride, but it did not correlated with the change in the fracture resistance of cookies. The degree of the effects of sodium chloride on physical parameters of dough and cookie in W-procedure were larger than those in Fprocedure. This fact suggested that the effects of sodium chloride on protein contributed mainly to the changes in physical properties of dough and cookie. In the cookies with sodium chloride, the aggregates supposed to be mainly composed of proteins were observed from the electron microscope. Proteins aggregate by the action of sodium chloride, folding in starch particles together. Therefore we conclude that its structure becomes dense and it expands to less extent, and moreover, the fracture resistance increases. Because the more sodium chloride added, the larger the extent of protein aggregation becomes, the structure is made porous. Thus it becomes more easily broken at fracture.

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For the basic study of rice cooking of Japanese Takikomimeshi, we examined the effect of soaking time and solution on infiltration of salinity and properties of the cooked rice.
The results were as follows.
(1) The method of soaking rice in seasoned solution took longer times for water absorption than the method of water.
(2) The cooked rice soaked in seasoned solution was glossy. It was suggested that the surface of cooked rice grains was watery. It was considered that the salt distributed thickly at the circumference of the cooked rice grains. In case of short soaking time, such tendency was remarkable.
(3) In the sensory evaluation, the cooked rice soaked in seasoned solution for 30 min. was evaluated to have much hardness and low adhesiveness. But the improvement of texture was recognized by extending the soaking time or decreasing the amount of salt.
(4) The result of viscoelasticity of the cooked rice was almost agree with that of the sensory evaluation, being judged by the creep compliance.

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All examples of egg dishes described in cookery books published over the Edo period were collected and examined.
Eggs, which has characteristics of heat coagulation and foaming, have been widely used not only as the material but also as a side material in various dishes. These cooking properties of eggs were fully utilized in the Edo period. Therefore the egg dishes collected from the literature include almost all those which have been known today.
Egg dishes appeared in the literature of the Edo period for the first time. However some egg dishes, for example, “Fuwafuwa” and “Funoyaki” reached the golden age in early Edo period. This fact suggests that these dishes might have been known before the Edo period.

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The eating habits of sea vegetables (edible seaweeds) in the Seto Inland Sea Coastal Area were investigated by informal interview of the residents. The results were as follows :
(1) Many kinds of red algae were consumed than the green and brown algae, for example, Ogonori, Igisu, Tengusa, Funori, and others. (2) The sea vegetables were harvested for self-sufficient food, and they were rarely harvested for the income. (3) The scientific property of sea vegetables that the residents learned from their long experiences were utilized in the traditional method of drying, storing, and processing the sea vegetables. (4) Igisu cooking was made of agar from the red algae (Ceramium boydenii) in the cooking process, in which the extract of rice bran, the powder of soybeans or the extract of boiled soybeans was added. The characteristics of Igisu cooking were due to the two regional differences, i.e. the area of using rice bran and the area of using soybean. (5) The dishes of Igisu and Hiziki have been used as the foods for the events concerning Buddhist rituals.
These eating habits of sea vegetables were greatly influenced by the ecological nature of sea vegetables, the natural and human living environment in the Seto Inland Sea Area, and the long history of using sea vegetables.

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The electromyographical (EMG) analysis during egg foaming was carried out to clarify the skilled foaming movements. The foam of the egg white was evaluated by the whippability and the stability. The EMG and integrated EMG (IEMG) of the M. biceps brachii, M. triceps brachii, Mm. flexor digitorum, and Mm. extensor digitorum were used for the analysis. It was concluded that 1) the linear correlation coefficient between whippability and stability was significantly high (γ= 0.95, p<0.01), 2) the subject with high total IEMG showed high foaming ability, 3) the subject who used the wrist snaps rather than elbow flexions showed high foaming ability, and 4) the subject who whipped the egg white at a higher rate showed high foaming ability.

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The fluorescence intensity of fabric whitened with FBA increased as the number of fabric layer increased, and reached to the constant value that was intrinsic to the sample fabric. The higher lightness of background used and the larger amount of FBA on fabric, the less effect of FBA on fluorescence intensity of fabric was observed.
The psychometric lightness L^* of fabric in CIE colorimetric system was affected by fabric structure and not by the degree of whiteness with increasing the number of fabric layer. Psychometric chroma coordinates a^*b^* showed the various loci depending on a degree of whitening or blueing of fabric. For the fabric overdyed by FBA or processed blueing, a^*b^* linearly converged on the intrinsic point of the fabric. For the fabric whitened only with FBA however, b^* maximum was determined at the region 2-4 layers before converging. The psychometric chroma coordinates a^*b^* mechanically measured by 2-4 fabric layers agreed with visual whiteness.

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The purpose of this study is to investigate the process of the formation of the family relations code, especially the filial piety code in the Tokugawa Era.
The conception of the family relation code is based on the ideology of Neo-Confucianism, and the style or contents of the concrete behavior indicated in the filial piety code is different according to the gender.
The method of this study is to analyze the books of moral teachings for women in the Tokugawa Era.
The results are as follows. The family relations code is composed of the retribution of Buddism, the filial piety moral of Confucianism, and the policy of Tokugawa Shogunate.

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This study aims to consider consumer education in school by the survey data of the pupils' parents as consumers.
The results were summarized as follows :
1) Mothers did not take consumer behavior considering the protection of environment.
2) The parents have had a tendency to decide commodity buying by talking with door to door sales person. This fact suggests that the most parents' decision-making were influenced by sales persons. Therefore, consumer education for parents is required to keep up with the times.
3) The parents considered that problems of consumptive behavior of children are due to their consumptive environment. The parents have had anxiety for children's future consumptive environment, particularly credit cards and commercial messages.
4) The parents have considered that role differentiation between home and school in consumer education as follows : fundamental consumer behavior should be taught children in home life, while knowledge of commodity, quality labeling, safety commodity and marketing system should be taught them in school.

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