Roles of fathers and mothers have been changing. A survey was conducted in order to find the direction of changes in fathers' roles and mothers' roles from the point of view of cooperation and homogenization, and to examine influences of cooperation and homogenization on childrearing. The samples were students (258 males and 287 females) at the teachers' college.
The results are as follows :
Male students as well as female students tended to think that fathers should be responsible for childcare and education at home and both fathers and mothers had better play instrumental roles as well as expressive roles. Though they preferred role cooperation between fathers and mothers, they did not prefer homogenization of attitudes and attributes. However, they wanted to share parental authority between father and mother, and thus they seemed to think that fathers needed consideration rather than leadership. Moreover, they made no sex difference in ways of bringing up children.

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The effects of the spectral distribution in the infrared ray range on radiative heating of food were studied. Baking tests were carried out in closed (oven) and open systems with two types of heaters; a far-infrared ray heater (N1) and a seathed heater (EM) which radiates relatively short wave rays. For the samples, bread and food model which was made of wet filter papers were used. After baking, the moisture loss, the surface temperature, the center temperature were measured.
The result in closed system, of which the surface temperature of heater was controlled at 400°C, showed the heat receiving rate of bread from N1 was faster than that from EM. Measured moisture distribution of food model indicated that the moisture loss rate at the inside was faster than that at the surface in. the case of EM.The EM heating in open system resulted in lower surface temperature and thicker crust of bread than N1 heating.
These results suggest that the short wave rays penetrated deeper through the food surface than the long wave rays.

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The creep behaviours of “Dango, ” which was prepared with 100-150 mesh of non-glutinous rice powder and was stored at 0°C for 48 hrs, were measured with different periods of storage time. The changes in creep compliance of “Dango” with storage time at 0°C were not expressed by the first-order kinetic equation, but approximated well by the reaction order 2.

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The creep behaviours of “Dango, ” which were prepared with non-glutinous rice and glutinous rice powders of various particle sizes and which were stored at 0°C for 50 hrs, were measured with different periods of storage time. The changes in creep compliance of “Dango” with storage time at 0°C could be expressed by the second-order kinetic equation.
The rate constants of retrogradation of “Dangos” prepared with 150-200 mesh powders showed the maximum in either case of “Dango” prepared with non-glutinous or glutinous rice powders. The rate constants of “Dango” stored at 0°C showed 11 to 21 times as greater as those stored at 25°C.

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In order to investigate the softening effects of heating power in sautéeing, carrots sliced to 5 mm thick were sautéed in a Chinese pan for 45 seconds to six minutes with two different heating powers : A (2, 300 kcal/hr) and B (4, 600 kcal/hr). Physical properties of phloem parenchyma of sautéed samples were measured by a creepmeter. And in order to elucidate the softening mechanism their morphological changes were observed by light microscope and transmission electron microscope. To compare with the above, other samples were continuously heated on a hot plate at 140, 160, 180 or 200°C, from 30 seconds to six minutes.
The results obtained were as follows : The decrease in weight, rupture stress and energy consumed for penetrating was faster in the samples sautéed with heating power B. Of all the samples heated on the hot plate, the ones heated at 200°C for the longest time were softened most effectively. The stronger was the heating power in sautéeing and the higher was the temperature on the hot plate, the softer were the carrots. In the samples sautéed with heating power B, withered tissues were microscopically observed in a shorter time of sautéeing than in those sautéed with heating power A. The cell walls of the withered tissues were separated in the region of the middle lamella and the structure of the primary cell wall was extremely degraded, resulting in weakening the tissue. The surfaces of the samples sautéed with heating power B for three minutes showed layered structures consisted of flatted cells, and enormous crevices under these layers.

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The purpose of the Part 3 is to investigate the children's spatial cognition of the routes to their school, and their parents' assessment of the environment along the route-to/from-school.
The results of the present research were as follows :
1) Children recognized the route-to/from-school as composed of various elements of space and their cognitions were differences between boys and girls.
2) Children attached differing significance to different elements along the routes, utilizing various places according to their functions.
3) Safety for walking is the primary concern of parents' assessment of the environment along the route-to/from-school, and natural environment is secondly.
On the other hand, cultural facilities were not high in assessment, because of several imperfect equipment.

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[in Japanese]

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