Changes in the chemical components of wild berries of Morus bombycis Koidz. and Brousonetia kazinoki Sieb. during ripening were examined. Glucose and fructose, the main sugars, in the M. bombycis berries increased steadily, with sucrose as the minor sugar. The ratio between the glucose and fructose content was found to be about unity. In the B. kazinoki berries, glucose, the predominant sugar, increased rapidly, with fructose and sucrose as the minor sugars. Concomitantly, the titratable acidity in these berries decreased, while polyphenols, predominantly composed of associated tannins, also gradually decreased. On the other hand, the levels of L- ascorbic acid and total ascorbic acid in the berries increased, although that of dehydro-L-ascorbic acid fluctuated. In the ripe berries of B. kazinoki, the presence of a higher level of L-ascorbic acid (44 mg%) and total ascorbic acid (61 mg%) was found. The results suggests that further use of B. kazinoki berries can be expected.

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The water sorption characteristics of water-soluble dietary fibers (SDFs), and water insoluble ones (IDFs) were investigated with regard to their adaptability to 10 kinds of sorption isotherm equations, and a comparison of their monolayer water contents calculated by the BET, Caurie and GAB equations. The adaptability, estimated on the basis of root mean squares (RMSs), and the correlation coefficient for linear expressions of the isotherm equations and for the quadratic GAB equation were greater for SDFs than for IDFs. By these equations, the adaptability varied among the IDFs, and the equations deduced from monolayer and/or multilayer water sorption models tended to give lower correlation coefficients and higher RMS values. Smith's equation. was the most adaptable one for all dietary fibers except wheat bran and chitin. The GAB equation also fitted well, although it was impossible to calculate the monolayer water content of IDFs. The monolayer water contents of SDFs (4-12g) were greater than those of IDFs (<8g/100 g of dry matter). Based on these results, the mechanism for water sorption was recognized to be different between SDF and IDF.

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The effects of salts on the softening of cooked vegetables were investigated, and the softening mechanism was elucidated by means of light microscopy and quick-freeze, deep-etching electron microscopy. Disks cut from the xylary tissue of Japanese radish roots were cooked for 30 min in 0.2 M solutions of nine salts (acetates, sulfates and chlorides of Na⁺, Mg²⁺ and Ca²⁺, respectively). The firmness of the disks varied after cooking in both kinds of cations and anions, the degree of firmness scaled from highest to lowest being as follows : Ca²⁺>Mg²⁺>Na⁺, and chlo-rides>sulfates>acetates. The presence of both Ca²⁺ and Cl^- in the cooking solution increased the firmness. In the tissue of the greatly softened samples, separation of the middle lamella was distinctly observed, and the fine granular substances cementing cellulose microfibrils were markedly decreased in the primary cell wall. In the walls treated with CaCl₂, however, the granular substances were preserved well, which suppressed softening of the tissues. Ca²⁺ and Mg²⁺ displayed a different effect on the softening of the vegetables and on the fine structure of the cell walls.

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Disks of Japanese radish r oots were cooked in various chloride solutions to investigate the effects of metallic chlorides on the softening of cooked vegetables. When cooked in several chloride solutions, the softening, amount of pectic substances released into the solutions, and amount of water-soluble pectin remaining in the tissues were (greatest to least) 0.2 M FeCl₃>NaCl>KCl>MgCl₂>distilled water>CaCl₂, AlCl₃and FeCl₂. There was a correlation between the softening of the disks and the pectic solubilization. This suggests that KCl, NaCl and MgCl₂ accelerated pectin solubilization, consequently affecting the softening of the vegetables. CaCl₂, AlCl₃ and FeCl₂ inhibited pectin solubilization, and hence made the cooked vegetables firmer. The disks cooked in an FeCl₃ solution were extremely soft, because of the hydrolysis of pectic substances by contamination with a strong acid (pH 0.9).
The pH values of the solutions after cooking were different according to the kind and concentration of chlorides. The pH value of the cooking solution also affected the softening of disks. There was a large difference between CaCl₂ and (CH₃COO)₂Ca on the softening of Japanese radish roots by cooking. Comparing the pH value of the cooking solutions and the concentration of Ca²⁺, the pH value had a greater effect than the Ca²⁺ concentration.

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Disks of Japanese radish roots were cooked in nine salt solutions to investigate the effects of cations (Na⁺, Mg²⁺ and Ca²⁺) and anions (acetate, sulfate and chloride) on the softening of cooked vegetables. As the concentration of CaCl₂ (10-1, 000mM) and CaSO₄ (0.1-0.25mM) was increased, the disks became firmer. Conversely, disks cooked in the other salt solutions became softer. The amount of pectic substances remaining in the tissues when the disks were cooked in 0.2M cooking solutions was (least to greatest) CH₃COONa<Na₂SO₄<NaCl, (CH₃COO)₂Mg and (CH₃COO)₂Ca<MgSO₄<MgCl₂<distilled water<CaSO₄<CaCl₂. A clear relationship was found between the firmness of the disks and the amount of pectic substances remaining. As the disks became softer, the amount of water-soluble pectin in the disks increased, and conversely, HCl-soluble pectin and acetate buffer-soluble pectin decreased. The effect of cations on the firmness of the disks was (least to greatest) Na⁺<Mg²⁺<Ca²⁺, Sodium and magnesium compounds accelerated the pectic solubilization and softening of the tissues. The effect of anions on the firmness of disks was acetates<sulfates<chlorides, the largest difference being among the calcium compounds. The pH values of the salt solutions were (lowest to highest) chlorides<sulfates<acetates, acetates accelerating pectic solubilization and softening of the tissues due to the high pH level. For these reasons, the presence of both Ca²⁺ and Cl^- in the cooking solution increased the firmness of Japanese radish roots.

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The extension, bending, surface, compression and structural characteristics, and the sensory properties of contact sensation, stiffness, ease of tightening and ease of knotting were investigated for flat braids, with various structures and fiber types. Ayatake braiding and Enshu braiding were selected as typical examples, and silk, promix and vinylon were chosen as the materials. All the mechanical characteristics were affected by the braiding structure, and likewise, except for the extension recovery and linearity of the compression-thickness curve, by the fiber type. The mechanical properties were studied in relation to the stretchability, stiffness, bulkiness and roughness. There were some preferential structures and fiber types in respect of the sensory properties. A factor analysis of the mechanical and sensory characteristics showed that the contact sensation and ease of tightening were mainly related to the extension and surface properties and to the thickness, while the stiffness and ease of knotting were closely related to the bending properties.

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Experiments were carried out to clarify the effects of two different types of shoe, i.e., zori (Japanese sandals) and half-length boots, on the thermophysiological response in six adult women during rest and walking outside and under laboratory conditions. Main results were summarized as follows :
1) The rectal temperature remained higher when wearing the half-length boots than with zori both outside and in the laboratory.
2) Sole and instep skin temperatures were significantly higher when wearing the half-length boots than with zori.
3) The clothing microclimate temperature and humidity near the sole were significantly higher with the half-length boots than with zori.
These findings are discussed in terms of thermal physiology. Zori seem to have been more effective for both dry and wet heat loss from the feet to surroundings, which inhibited an increase in the core temperature.

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A thermal control system for a sweating manikin was developed by applying a blood transfusion device, and the effects of film clothing on the evaporative resistance of the manikin were examined. The control system worked well and could maintain the surface temperature of each region of the manikin's body constant for more than two hours. The skin wettness could also be controlled from 1.0 to 0.06 by changing the hole size in the polyethylene film that covered the entire body surface of the sweating manikin.
The results obtained for the film clothing were reasonable and reproduceable; i.e., the evaporative heat resistance increased with increasing area covered by the film clothing and decreased with increasing hole size in the film. It is concluded that this newly developed sweating manikin would be useful for evaluating the evaporative properties of clothing in a steady state, which is closely related to the comfort of the clothing.

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