Recently because of the complicated hazard both inside and outside of the environment for family management, family risk is increasing and becomes more serious. The purpose of series of this study is to systematize the theory of Risk Management in Family Life.
And this paper aims to make clear the significance and effectiveness of Risk Management for family system.
The major findings of this paper are as follows : 1) Family risks should be managed heuristically, systematically and with the cost and the short-middle-long term perspective. 2) Introducing Risk Management into the whole management process contributes for the stability and development of family system by protecting the quality of “Life.” 3) The function of Risk Management for family system suggests that we should aim to construct the theory for systematical Risk Management, getting over the present theory for handling of Financial Risks.

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The purpose of this series of study is to systematize the theory of Risk Management in Family Life.
And this paper aims to examine the possibility as well as problems of the present family risk management theory in the province of Risk Management.
The major findings of this paper are as follows : 1) There is significant probability in adapting the risk management theory into the family life to manage enlarged and serious family risks. 2) There are two aspects to the management : an economic system and an interpersonal system. The risk management theory heretofore has been studied, with the aspect of management focussed as an economic system. 3) When the risk management theory is adapted to the whole management process of family life, both aspects should be integrated (1) to study what issues to be taken up for what purpose. It is also necessary to consider the introduction of (2) a risk manager responsible for a systematized risk management, (3) management of speculative risks, and (4) those means and resources other than financial measures for dealing with risks.

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The sensitivity and the preference for five basic tasting substance were examined in DS strain mice. The mice were given various concentration of single and mixture of tasting substances dissolved in water, and examined as to drinking volume. On the other side, sensory evaluation was carried out in women students using the same materials.
1) The mice showed a high preference for sugars, followed by MSG and NaCl. Both citric acid and caffeine were not preferred.
2) Additional effects were seen strongly in the binary combinations, sucrose + saccharin and sucrose+ NaCl, and weakly in NaCl+MSG and citric acid+MSG.
3) The addition of a low concentration caffeine, citric acid or MSG singly to the mixture of sucrose and NaCl did not increase the intake volume over that of the original mixture. However, a combination of two of these substances caused an increase of intake, the mixture of the three substances was most preferred.
4) Women students preferred the single sucrose solution, and the more complicated the combination the greater the dislike.

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We studied on the effect of adding egg white with acid on gustatory free amino acid in the soup stock of dried shiitake mushrooms and on sensory evaluation of the soup stock. The following results were obtained.
1) The amount of gustatory free amino acid in the soup stock increased more than that in original soup stock by adding 3 or 5 % egg white to the soup stock adjusted to pH 5.2 or 4.6. The rate of increase was 1.3-1.5 times higher than that in the original, when 3% egg white was added to the soup stock adjusted to pH 4.6 and boiled for 30 min, and when 5% egg white was added to that and boiled for 10 or 15 min.
2) On the sensory evaluation, the score of intensity of color and harshness of the soup stock became lower and the score of impression for color of that became higher by adding egg white with acid. The score of intensity of umami, sweetness and fullness of the soup stock adjusted to pH 4.6 and boiled for 10 min after adding 3% egg white was higher than that of the other samples and the original.

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Effects of five levels of substitution (0, 30, 50, 70, 100 %) of wheat starch or corn starch for wheat flour on the properties of the sponge cakes and batters were investigated.
The results were as follows : 1) Increase in starch ratio caused the decrease of batter viscosity and the increase of cake layer expansion during baking. While, replacement to corn starch induced greater shrinkage after maximum expansion according to increase of starch ratio, and consequently, there were no differences in their cake volume (cm³/g). 2) Deformation including brittleness and recovery from deformation of cake layers by repeated compressing test increased as the increase of starch ratio. Tendency appeared more clearly for corn starch-substituted cakes. 3) Differential Scanning Calorimetry (DSC) data showed that the transition peak of cake batters containing 100 % flour or starches appeared at the 30°C higher position than those of flour or starches measured with enough water. 4) The DSC data for batters substituting 30 to 70% corn starch showed two transition peaks at about 90 and 100°C corresponding to gelatinization peaks of wheat starch and corn starch, respectively. 5) Existence of ungelatinized starch in defatted 50 %, 70 % and 100 % corn starch-substituted cakes was showed by small transition peaks at about 80°C in the DSC thermogram of each sample.
These data indicated that shrinkage during baking and brittleness of cake layer for the corn starch substituted cakes caused by insufficient gelatinization of corn starch in the layers.

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There were twelve Korean Delegations to Japan during the Edo Period. These delegations were influenced by the political and economic climate. In particular we can see the influence of Hakuseki Arai's reformation policies.
According to the “Souke Kiroku, ” the banquets for the important officials of the seventh delegation in 1682, were extravagant affairs in two parts. After the tighter budgeting implemented by Hakuseki Arai in 1711, the number of banquets for each delegation was limited to five, nor did the Tokugawa families attend the court banquet in the capital after the official giving and receiving of missals. Although the previous full format was reinstated for the ninth delegation, a shourtened one part version became standard for the remaining three. This was due to the declining economic situation and the decrease in Korean trade.
The menus for the banquets held after the exchange of documents remained unchanged throughout, presumably because the government wanted to maintain its prestige. However, tighter budgeting is in evidence elsewhere.

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The eating habits of sea vegetables (edible seaweeds) in the north Kinki coastal area were investigated by informal interview of the residents. The results were as follows : 1) 22 kinds of sea vegetables were eaten, and more kinds of brown and red algae were consumed than green algae. 2) Almost all of these sea vegetables were harvested by the residents for self-sufficient food, only wakame and mozuku were efficient sources of income. 3) The scientific properties of sea vegetables that the residents learned from their experiences were utilized in the traditional method for drying, storing and processing the sea vegetables. 4) The sea vegetables were used as daily food, substitutes for the vegetables in the winter and emergency food for the year of poor fish catch, bad crops and during the war. 5) Arame, hijiki, egonori, tengusa, and igisu have been used as food for events concerning Buddhist rituals, on the other hand, mozuku, egonori, tengusa, igisu and iwanori have been used on celebratory occasions.
Concerning all of the eating habits of sea vegetables except the purpose of harvesting of sea vegetables, these features in the north Kinki coastal area resembled closely the eastern part of Sanin coastal area. The regional differences of the purpose of harvesting sea vegetables were greatly influenced by the social environment, especially the occupational form.

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Distribution of cold sensitivity over the human skin was investigated using Thurstone's paired comparisons method on 10 healthy female students. An iron probe 20 mm in diameter and 108 mm in length was used for the stimulator, the temperature of which was adjusted at 10±0.5°C in a cold water bath. Twenty-five parts on the left side of the body were examined.
Cold sensitivity was significantly different among the body segments, that is, higher on the face and trunk and lower on the upper and lower extremities, with the exception of the palm and sole. The correlation coefficients between cold sensitivity and the density of cold spots reported by other researchers were significant.

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This paper aims to analyze the effects of the aging from residential dwellings which are specifically concerned with heating and cooling systems. Also this paper attempts to clarify the characteristics and problems associated with it. For the purpose, we conducted surveys among 900 residents of western Japan during both winter and summer, the residents arranged with three age groups.
The main results are as follows :
1) In the summer, the most popular cooling systems are air conditioners among young and middle-aged people, and electric fans among old people over 60.
2) In the winter, the heating mechanism most commonly used are unvented burning heaters among the middle and old people, and “kotatsu” -style heating among those under 40.
3) In the summer, the choice of a cooling system by older people are determined by individual constitution and the body mass index. In the winter, choice of a heating system is affected more by the age of the dwelling or family composition than by constitutional needs.

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