This research was conducted to recognize the characteristics of Chinese citizens' domestic economics, to study the reasons for the big change from 1987 to 1989, and furthermore to analyze the recent economic tendency of Chinese citizens' household according to the Chinese Annual Report on Family Income and Expenditure Survey In China, a general economic renovation was in force from 1984 mainly in the cities, and it brought about significant change in all areas In 1988 the inflation of currency and the tendency to seek out durable consumer goods were recognized.
As a conclusion, it has become clear that the influence of the principles of the market economy has had great impact on the domestic economics of China between 1987 and 1989

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The desirable roasting condition of sesame seeds was examined at the points of odor, acceptability and antioxidant activity. Roasted sesame seeds which have three types of aromas were analyzed their head space volatiles by gas chromatography and their aroma concentrates were analyzed by gas chromatography-mass spectrometry. Their acceptabilities were evaluated by sensory tests using riceballs and crackers. Antioxidant activity of roasted sesame seed oil was measured by the weighing method and peroxide value. The results were as follows;
1) The roasted sesame seed with a nutty or sesame like aroma was preferable and the roasted sesame seed with a burnt odor was not preferable.
2) Antioxidant activity of roasted sesame seed oil with a nutty or sesame like aroma was as same as that with a burnt odor.
3) The desirable roasting condition of sesame seeds is to stop roasting just after the sesame seeds were expanded and a nutty or sesame like aroma was produced.

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The authors experimentally prepared jam using Sansyuyu (Cornus officinalis Sieb. et Zucc.), a crude drug with strong sourness and astringency, together with fructo-oligosaccharide, one of the oligosaccharide. Sodium bicarbonate was added to neutralize the sourness and the pH adjusted. A mixed jam using Kukoshi (Lycium chinense Mill.) was also prepared, and relative preservability and palatability evaluated.
The results were summarized as follows :
1) Compared to the jam without additives, the Sansyuyu jam with sodium bicarbonate showed extremely low temporal change in reducing sugar.
2) The amount of fructo-oligosaccharide in the jam dropped remarkably as the storage temperature increased.
3) Hydrolysis of the oligosaccharide in the jam with sodium bicarbonate added and the jam, mixed with Kukoshi was depressed.
4) The amounts of reducing sugar and fructo-oligosaccharide in the jam showed a high negative correlation.
5) The mixed jam with a ratio of Kukoshi to Sansyuyu of 2 : 1 was the most palatable, and the Sansyuyu jam with sodium bicarbonate added was not palatable.

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Kanroni is one of the traditional cooking of fresh-water fish in Japan. In general way, the fresh-water fish is baked and then boiled in the water with soy sauce, sugar and sweet sake for several hours. The present study is concerned with the effects of baking of raw fish before boiling on Kanroni, and has been examined from the point of the texture. Baked, at 180°C for 30 min, rainbow trout and untreated control fish were boiled for 3h in water, and then were simmered for 4h after addition of seasoning. Changes in physical properties of Kanroni were examined by sensory test, texturometer test, tensil strength test and fragility test. The exudation of protein, collagen and fat during cooking were estimated by chemical methods. The sensory tests showed that baking process decresed fishy odor and increased hardness of the meat. Instrumental texture tests revealed that the meat of Kanroni made of baked trout was harder and more fragile than that of Kanroni of untreated trout, and the skin of baked fish was more tough. The protein and collagen exuded from the fish during cooking were less in the case of baked fish. Most of calcium was kept in bone of Kanroni in spite of remarkable softening of bone. Baking raw fish before simmering makes the texture and flavor of Kanroni more palatable.

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Silk fabrics are easily stained and are damaged by home laundry. To improve the fabrics in respect to the water repellency and stainability, low temperature plasma of tetrafluoromethane was applied to silk fabrics. With the treated fabrics, it was found that; 1) yellowing by the treatment is slight, 2) contact and rolling-off angles of water are fairly improved, 3) water proofness for less than 50% aqueous alcohol is enhanced and 4) shrinkage by washing becomes less, but staining becomes worse.

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The wearing tests for 15 different samples were performed with 10 female subjects to investigate the factors of general comfort sensation of panty hose. The sensory evaluation in wearing condition and the mechanical properties of the materials were measured and analyzed. Furthermore, the clothing pressure of the panty hose were measured by a modified air bag system.
The results were obtained as follows.
1) The general comfort sensation of panty hose correlated with the sensation of movability (r=0.702), smoothness (r=0.612) and softness (r= 0.474).
2) The softness, movability and smoothness sensation of the panty hose related respectively to the LC value of compression, the value of tensile force and the MMD value of the mechanical properties of the materials.
3) The general comfort sensasion did not correlate with the sense of compression. It was not better when the sense of compression was high but also when it was low. The comfortable hose was at a proper pressure level on the leg.
4) The level of comfortable pressure of panty hose was approximately 5, 7 and 10 gf/cm² on the front thigh, the back lower leg and the ankle, respectively.
Reliability of these figures were coincident with that by the calculated pressure values.

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The present experiments aimed to study the effects of wearing fur hat on core temperatures (tympanum, rectum) in seven sedentary women at an ambient temperature (T_a) of 10°C. The subjects sat quietly at T_a 19°C until their core temperatures became steady state. Then, they moved to a bioclimatic chamber where T_a was controlled at 10°C with fur hat or without hat. Tympanic membrane temperature (T_ty), rectal temperature (T_re), skin temperatures at the chest, arm, thigh and leg, the top surface temperature of the hair on the head and heart rate were measured during the periods of 105 min cold exposure. The subjects were fanned with wind speed of 2.4±0.03 m/s for last 5 min during the cold exposure 1 m apart from their face. The main results are summarized as follows : 1) T_ty were elevated slightly and kept higher significantly in the clothing conditions of fur hat during cold exposure than in those of no hat. These values declined in greater extent only in the clothing conditions of no hat when the face of subjects was fanned. 2) Heart rates decreased significantly during cold exposure in the clothing conditions of no hat, while they did not in those of fur hat. These findings were fully discussed in terms of thermal physiology.

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The purpose of this study was to investigate students' image, consideration and concern for the aged, as well as to examine elements influencing their thinking. Questionnaires were replied by 1033 senior high school girl students in Kanagawa and Ibaraki Prefectures.
The results showed :
1) Students with previous experience in contact with aged people and learning about senior citizens in class had preferable images.
2) Students with previous experience in contact with aged people and learning about senior citizens through reading references as well as learning in class, had better consideration for aged people.
3) Students having learned about senior citizens through reading references on their own and actual classroom lessons had a higher degree of concern.
4) Slight significant relationship was found between students' image/consideration/concern among those having previous experience in living with grandparents and those without such experience.

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[in Japanese]

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