Based on the assumption that sufficient water absorption and hydration of rice flour improve eating quality of baked products, effects of aging of a mixture of rice flour and water on the physical and chemical properties were studied.
Aging of the mixture of rice flour and water, that is, the batter, at 20°C for 0, 8, 16, 24 or 32hours, accelerated the degradation of starch and the formation of sugar such as maltose and glucose with time. The values of the hardness, the adhesiveness, the storage modulus and the loss modulus of the batter decreased during aging. Differential scanning calorimetry revealed that two endothermic peaks by starch geratinization became only one peak after aging more than 8 hours.
Sensory panel members judged that the baked product after aging was darker in color, less rough in texture, more luster on the surface, and sweeter than that without aging.
As a conclusion, the simple treatment of aging could change the physical and chemical properties of the rice flour batter, and consequently improve the eating quality of the baked product.

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Wheat gluten was hydrolyzed by actinase and deamidated in 0.5 N HCL at 120t 15 min. The peptides with molecular weight 500 to 1, 000 were divided into acidic, neutral and basic fraction by ion-exchange chromatographies. Threshold values of tastes of acidic, neutral and basic fractions were 0.025, 0.025 and 0.000625%, respectively. The acidic fraction elicited sweet and slightly umami tastes. The addition of an acidic fraction into the niboshi soup stok has shown to enhance its umami and body. About 30 peptides were detetected by the fractionation of acidic fraction on HPLC using ODS column. The major constituent amino acid of them was glutamic acid.

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A peptide fraction possessing molecular weight 500 to 1, 000 was prepared from the deamidated wheat gluten hydrolyzate. The effect of this peptide fraction on the strength of primary tastes was examined.
The addition of this peptide fraction into umami taste solution enhanced the strength of umami. The enhancement of umami was caused by the drop in threshold value of umami taste. On the other hand, the addition of the peptides fraction into sour and bitter taste solutions depressed the strength of sourness and bitterness, respectively. The depression of the strength of these tastes resulted from the rise in the threshold values of both tastes. Furthermore, the buffering capacity of the peptide fraction was also shown to contribute to depression of the strength of sourness.

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Six varieties of rice were cooked with a large amount of water and made into the “kayu” like dish. Cooking properties of these rice types were studied. The six varieties were : “Hoshiyutaka, ” “Saryqueen, ” “Ohchikara, ” “Takanari” and “Hokkai 269” from the newly developed variety, and “Koshihikari” from ordinary Japanese rice types.
The increase in weight during cooking was greater in both “Saryqueen” and “Koshihikari” than in “Takanari, ” “Hokkai 269” and “Ohchikara.” All the rice grains swelled and extended their length after cooking. “Hoshiyutaka” and “Saryqueen” extended in longitudinal direction and “Koshihikari” extended both in longitudinal and transverse directions.
Hardness and stickiness after cooking were measured with a texturometer. “Saryqueen” and “Koshihikari” were soft and sticky. “Ohchikara, ” “Takanari” and “Hokkai 269” were hard and less sticky. “Hoshiyutaka” was soft but not sticky. These results partially accorded with the result of the sensory analysis of texture, and panel members preferred both the kayu made from “Takanari” and “Koshihikari” most among all varieties, since their grain did not crumble and were not starchy.

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The arrival amounts from 1976-1991 shown in the Yearbook about 24 minor vegetables, that is recognized as herves and condiments were analyzed by time series analysis in a two-way layout.
These vegetables were classified into three groups according to the contribution ratio of factors.The first is based on the factor of seasonal variations, the second on the trend variations and the third on the residual variations, respectively. The classification was discussed from the viewpoint of cooking characteristics.
The findings were summarized as follows :
(i) The arrival amounts of the 24 vegetables were 104-107 kg/year each on average and this was relatively lower than all of vegetables each on average. The 24 vegetables marked higher specific value than those.
(ii) The increasing ratio in the amounts of the 24 vegetables for 16 years were at the same level as all of the vegetables on average. We confirmed that the demand for almost all of these vegetables also has matured to the same extent as other vegetables.
(iii) The seasonal demand still remained and the trend changed among minor vegetables only in small degrees.
(iv) The 8 vegetables classified by the higher contribution ratio of seasonal variations showed similar cooking characteristics, which would match the traditional Japanese cooking style.
(v) The 10 vegetables classified by the high contribution ratio of residual variations marked similar cooking characteristics, i.e., notably easy handling, storaging, suitability with oils and adaptability for various kind of ethnic cooking styles and tastes.
(vi) The 6 vegetables classified by the high contribution ratio of trend variations have been changing its cooking style and increasingly used not only as garnish but also for edible vegetables.

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We evaluated the internal volume/radius distribution, radius range 0.1-1, 000μm order, in three species of wool fabrics washed repeatedly by two types of home washing machine. The evaluation was executed by combining the liquid-absorption method and the centrifugal liquid-elimination method by n-dodecane.
The internal volume structure of the thin twill and the rib knit washed by the twin-tub pulsator type machine was markedly transformed as washing cycle repeated. Observed increase of the internal volume is attributed as follows : (i) relaxation of fabric original structure (all radius range), (ii) generation of nap (100-1, 000 μm order), (iii) fulling (10μm order), (iv) roughness of clung nap (1, 000μm order) and damage structure of the fibers (1μm order). Transformation of the internal volume structure in the serge washed by the “hand washing course” of the automatic pulsator type machine was less than others, although generation of slight internal volume of radius range larger than 600μm was recognized. Increase of the internal volume of these range can be controlled by softening.

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In order to investigate the effect of the introduction of hydrophobic, hydrophilic, bulky and/or aromatic groups on the set of wool, wool fibers and fabrics were treated with butyl, cyclohexyl phenyl and α-naphthyl isocyanates (NI), glycidol and phenyl glycidyl ether (PGE), and their setting properties were examined. The settabilities were evaluated by three test methods : extension-settability test of single fibers, crease-settability tests of fabrics by the IWS method using Hoffman steam press, and by the handy method using a home steam iron. The introduction of both cyclic and aromatic groups showed a pronounced effect on the settability of wool. The wool treated with PGE as well as that treated with a bulky aromatic compound, NI, were markedly set. Furthermore, discussions were made about the influences of these treatments of wool fabrics and fibers on their mechanical properties, yellowing and shrinkage.

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The foot projected contours from the right foot were taken for 24 male and 38 female Japanese adults. The projected contours from the right shoes last for N (narrow in toe part), M and W types in 25EE (male) and 23E (female) were also taken. The latter was put on the former along with the foot axis line. The narrower the width of the toe part of shoe last was, the longer toetip room was. The female foot had a larger projected area over that of shoes last in the first toe side.

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Right foot replicas of 10 male and 10 female Japanese adults were compared to clarify the foot sizes and shapes depending on the shoes-heel heights : 0 and 25 mm for males, and 0, 25, 45, 65 and 85 mm for females. The results were as follows in the case that the heel height difference was over 45 mm : a) foot width was shorter in case of higher heel height, b) there was a reversal relation between the dorsal and plantar surface lengths on the foot axis, that is, the former was a decrease and the latter was an increase, c) the medial part of ball-joint girth divided from the foot axis plane became longer and the lateral part one became shorter in accordance with the heel height increase, but the total ball-joint girth remained unchanged.

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I consider it a great honor to be invited to your conference and to have the chance to speak to you. We Germans always look to Japan with great interest and admiration for the culture, the discipline, the organization and the many capacities for intellectual and productive work. In the International Federation for Home Economics we have great respect for our Japanese colleagues and their participation in IFHE events as well as their role in the Asian Regional Association for Home Economics. During my time in IFHE I had the privilege to work with Professor Chiyono Matsushima in the Executive Committee and in her function as Vice President for the Asian Region for whom I have the highest esteem and who has inspired us greatly over the years.

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