The purpose of this study is to clarify the present state and problems of social linkages in Chugoku-Shikoku district. The questionnaires were sent to 1, 439 females living in Chugoku-Shikoku districts in August-October, 1990. The results are as follows :
1) The degree of utilizing kinship linkages was the highest, and next came neighbor linkages. The degree of utilizing individual linkages was lower than family linkages. The degree of utilizing family friend linkages and individual linkages were higher than neighbor linkages with regard to private matters.
2) Increase in members of individual linkages, especially those of childhood friends or schoolmates was desired more than those of family linkages.
3) Kinship linkages were the strongest both in intimacy and reliability.
4) The neighbors communicated more frequently and lived nearer than the kinship.
5) Reliability and the frequency of communication influenced intimacy.
6) Residential propinquity influenced a great deal on the degree of utilizing individual linkages in urban areas.

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The purpose of this study is to clarify the present state and problems of social networks in Chugoku-Shikoku districts. The survey method was mentioned in the first report. The results are as follows :
1) Few tried to improve social networks.
2) Evaluation of mutual support systems and social support systems were lower than that of self-support systems.
3) Marital status, age and coresidence with their children had greater influence on the scores of utilizing networks in daily matters.
4) The scores of utilizing networks in daily matters were influenced by the scores of utilizing networks in case of emergency, of trying to utilizing networks, of evaluation in utilizing networks and of the number in formal exchanges.

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Kiriboshi Daikon cut into fine strips was prepared by two methods, i.e., drying in the sun (kiriboshi daikon-namaboshi) and being dried in the sun after steam-heating (kiriboshi daikon-mushiboshi). The samples were examined for the composition, water absorbing rate and texture. The results were as follows :
1) The following compounds were identified as the aroma of the kiriboshi daikon :
Dimethyldisulfide, n-Hexanal, 3-Methylthiopropanal, Dimethyltrisulfide, (Z)-4-Methylthio-3-butenylnitrile, (E)-4-Methylthio-3-butenylnitrile, 1-Isothiocyanatepropane, 4-Isothiocyanate-1-methylthiobuten, (E)-4-Methylthio-3-butenylisothiocyanate, 2, 6-bis-1, 1-Dimethylethyl-4-methylphenol, 5-Methylthiopentyl isothiocyanate.
2) When fresh radish is dried, the amount of (E)-4-Methylthio-3-butenylisothiocyanate decreased remarkably and Dimethyldisulfide, n-Hexanal, 3-Methylthiopropanal, Dimethyltrisulfide, (Z)-4-Methylthio-3-butenylnitrile, 1-Isothiocyanatepropane formed created newly. When the namaboshi was compared with the mushiboshi, the aroma yield of the latter exceeded the former.
3) When a fresh radish was dried, the amount of reducing sugar increased. The majority of the reducing sugar exuded in the soak water. The amount of the reducing sugar in the namaboshi was found to exceed the mushiboshi. The difference of formol nitrogen between the two samples was quite small.
4) Regarding the water absorbing rate, both the namaboshi and the mushiboshi rapidly absorbed water up to 30 min, and thereafter the water absorbing speed decreased. The water absorbing rate of the mushiboshi exceeded that of the namaboshi.
5) The hardness of the mushiboshi through heating, softened earlier than the namaboshi.

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To demonstrate experimentally the role of Maillard reaction in the coloration and flavoring of food, which takes place on cooking, especially on baking and roasting, the following procedure has been shown to be available for the food-education in senior high-school; the aqueous solutions (10^-2 M) of reducing sugar and amino acid are taken in a hole of spot-plate (3 drops of each solution) and the mixture is heated on a hot-plate (within 10 min at 150°C) or in a microwave-oven (3 1/3 min). The resulting color and aroma are compared with those of experiments carried out in parallel by using the respective solutions of reducing sugar and amino acid. The spot-plate can be substituted by some kitchen wares such as dishes and moulds to make pudding and cake. The domestically available reducing sugar (fructose) and amino acid as well as peptide (Na-L-glutamate and aspartame) were also usable in place of pure chemicals.

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On the Japanese Takikomimeshi, we clarified the effect of Gu (Additive material) on the infiltration of sodium into the cooked rice and on the properties of it, and studied the method of seasoning in consideration of Gu, too. The results were as follows.
1) The absorption of sodium in cooked rice was dependent on the variety of Gu.
2) The absorptivity of sodium in cooked rice was roughly constant regardless of amount of the added soy sauce, in all. The absorbed amount of sodium per unit weight of cooked rice varied in proportion to the amount of added soy sauce, and it had effected the texture of cooked rice.
3) It was possible that the amount of the added soy sauce was calculated in consideration of the variety of Gu.
4) The absorbed amount of sodium by the cooked rice corresponded to the evaluation of salt by sensory test.
5) The soaking conditions effected the texture of cooked rice and the absorption of sodium in it. It was considered that we were able to control the taste and hardness of cooked rice by considering the soaking condition in addition to controlling the amount of the added soy sauce.

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The soup-stock of Katsuo-bushi and Niboshi were compared with gel filtration patterns, sensory tests and compounds.
The contents of free amino acid in Katsuo-bushi were in the order of His>Lys>Ala>Glu>Phe>Gly, and those in Niboshi were in the order of His>Pro>Lys>Ala>Glu. Lower molecular fractions of Katsuo-bushi-soup-stock had strong brothy taste of IMP and higher molecular fractions of Niboshi-soup-stock had brothy taste with favorable after-taste. Peptides in the brothy fraction of Niboshi-soup-stock comprised rich Gly, Glu, Ala and Asp in decreasing order of distribution. These four amino acids occupied about 60% of total amino acids. By successive application of chromatography on ion exchange resin (Dowex 50×2), and paper electrophoresis, the peptide group was separated from the brothy fraction. The ratio of amino acid composition in the peptide group was Asp:Thr:Ser:Glu:Pro:Ala:Gly=1:2:2:2:2:2:4.

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An attempt was made to examine the effects of stripe direction and background colour of the striped dress upon the apparent lengths and the visual impressions. For this purpose, dress-forms wearing one-piece dresses with vertical or horizontal pencil-stripes were utilized for the visual examination. Throughout the dresses used all the stripes had the same line width and common colour (in this case, black) and background of the dresses had two different colours (yellow and blue). The apparent lengths were estimated by paired comparison method. Subjects rated the impressions on 12 semantic differential scales for each item, and the data were factor-analyzed.
The results are summarized as follows :
1) The direction of stripes influenced the apparent lengths of the vertical and the horizontal body lines. Contrary to Helmholtz theory the body lines along the direction of the stripes were perceived as elongated but those perpendicular to the direction of the stripes were seen as shorter than their actual length. The composite effect of the stripes explains the general impression that the dresses with the wearers will look like taller by wearing the dresses with vertical stripes.
2) Of the 12-pair scales on the impression, two pairs (fat and slender, simple and complicated) were significantly influenced by the stripe direction. This results agree well with those obtained in the past studies. Also the four pairs (loudly and quiet, light and heavy, static and dynamic, warm and cold) were predominantly affected by the general impression of the background colour.

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[in Japanese]

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[in Japanese]

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[in Japanese]

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