The rheological changes in a mixture of two different gelling agents were studied. A 0.9% (w/v) κ-carrageenan solution (C(1)), a 4% (w/v) gelatin solution (G(1)) and mixed samples in three proportions were prepared. The gelling temperature and melting temperature were measured. Changes in the dynamic viscoelasticity when the state of the gel changed were determined with a Rheolograph-Sol instrument, and the endothermic reaction during melting was also examined by DSC. The gelling and melting temperatures for C(1) were the highest among all the samples. These values for the mixed samples were reduced according to the decreasing ratio of carrageenan. Gelling and melting of the samples were observed when the storage modulus was in the range of 6-8 N/m².
This suggests that the change point for state exists in this range. The DSC result revealed that the peak heights of the mixed gelatin-carrageenan samples were lower and their shapes were broader than those of the pure samples. The peak temperature of the endothermic reaction and the melting temperature corresponded well.

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White wine is used for cooking soft meat and white fish meat, while red wine is used for soaking (marinating) to soften hard meat before cooking. It is not fully understood at present how to use these wines properly, and the cooking properties of red and white wines have not so far been fully clarified. In this study, therefore, we try to discover the effects of these wines.
Beef round samples subjected to soaking, boiling, and boiling after soaking in water, white wine and red wine were compared for their weight and maximum compressive force (MCF) of the samples, and for the total phenol content and amount of sediment in the treated liquors. The beef round samples treated in red wine had the highest weight, followed by those treated in white wine, and lastly in water. Conversely, the MCF value for round treated in red wine was the lowest, followed by the white wine, and lastly by water. The MCF value for the inside of beef rounds which had been soaked and then boiled was considerably lower than that for the only-boiled samples. The results of a test on a model approximating to the composition of red wine suggest that the difference in MCF between beef round samples treated with white and red wines might have been caused by polyphenols (seemingly tannin) contained in the red wine. The MCF value for a beef round sample treated with wine containing persimmon astringency (0.003% as tannic acid) was close to that of the sample treated with red wine. Thus, white wine containing persimmon astringency is useful when preparing dishes whose coloration is undesirable.

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The mobility of water protons was investigated by the relaxation rate in a slurry of wheat bran powder and rice bran powder, and in rice grains immersed in water. The mobility in the slurry of wheat bran progressively increased with increasing water content up to 870 g/100 g of dry matter, and then continued to increase at a lower rate. The water content at the slope change point was the same for both relaxation rates (1/T₁ and 1/T₂), a similar result being observed for rice bran. On the other hand, after 30 min of immersion, the increase in 1/T₂ for polished rice still continued, despite the water content reaching saturation. The relaxation rate, 1/T₂, for the immersed polished rice increased to about 1/3 and 1/7 of the values for wheat bran and rice bran, respectively.
Brown rice produced a high value for 1/T₂ in spite of lower absorbed water when compared with polished rice. These results suggest that diffusion of water into the grain is inhibited by the hull of such cereals as rice and wheat due to the great ability of water-structure making.

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The relationship between the molecular structure and such deep fat frying properties of edible oils as oil absorption, dehydration, and oil drainage were investigated during deep fat frying by various monoacid-triacylglycerol molecular species and edible oils. As the carbon number of the fatty acid moieties of triacylglycerol increased, the initial rates of oil absorption and dehydration decreased; however, the maximal oil absorption and dehydration were similar. According to the oil drainage behavior, the oils were classified into two groups, i. e., solid fats and liquid oils. In the case of solid fats, the maximal oil drainage increased as the melting point dropped. On the other hand, the oil drainage rate for liquid oils increased with decreasing viscosity. These results demonstrate that the molecular structure of edible oils affects the deep fat frying properties.

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Garment restraint from slacks was evaluated from the dynamic behavior of clothing pressure, measurement of slip on the body during motion, and an electromyogram. Basic data on the design for slacks that are functional and allow for east movement were obtained.
Garment restraint from slacks made of four different kinds of fabrics and in four sizes was compared.
The relationship between the applied pressure measured by the dome method and the response pressure measured by a pressure sensor was investigated for different fabrics, allowing correction factors to be evaluated for more precise pressure measurements. Clothing pressure was one of most appropriate indexes for estimating garment restraint, and the tensile properties of the fabric and frictional forces were also found to affect garment restraint.
Electromyographic data showed, in the case of tight slacks, a slight increase of activity in the rectus muscle of the thigh, which affected the body movement.

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[in Japanese]

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