The purpose of this research is to examine and describe the relationship of essence to phenomena on American Home Economics Research. In this report, we analyze 739 papers which divided into “Philosophy of Home Economics” area in the previous report by classifying them in terms of chronological order and 6 items of this area, and then, analyze using the keyword from the titles of these papers.
The results are shown below :
1) By the analysis based on the proportion of 6 items, the period from 1910's to 1980's can be devided into three. The first period is 1910's to 1930's, the second is 1940's to 1950's and the third is 1960's to 1980's.
2) By the analysis based on the keywords, the characteristics of American Home Economics can be expressed as follows :
(1) Family and home used as the center of basic ideas. (2) Philosophy and methodology havebeen constantly concerned. (3) By services such as education to turn out many Home Economists and by direct participation in the policy and legislation, American Home Economics Association has contributed to the public. (4) Future of the Home Economics has been reflected based on historical study of basic ideas and researches, and on their estimation.

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Peptides in the beef which was heated at 60°C for 6 h were fractionated into those possessing the molecular weight (MW) of less than 500, 500-1, 000, 1, 000-10, 000, and more than 10, 000. The content of peptides possessing MW of less than 500 was largest. The basic extract was prepared from the non-aging beef which was heated at 100°C for 10 min. Effect of adding the peptide fractions on the taste of the basic extract was examined by sensory evaluation. Adding the peptides with MW 1, 000-10, 000 to the basic extract improved the taste by depressing its sourness and enhancing its mildness. Existence of the peptide fraction with MW of less than 500 in beef extract enhanced mildness of fraction with MW of less than 500 in beef extract. A major amino acid in some acidic peptide fractions with MW of less than 500 was glutamic acid.

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Seasonal changes in the soft body and biochemical composition of total tissues and parts of viscera and muscle of short-neck clam were studied with special reference to season for the table of this short-neck clam. The specimens were collected from the clam bed in Hakata Bay for one year.
The seasonal range of fluctuation throughout the year in contents of water, protein, lipid and ash was small, while that of sugar, mainly glycogen, was large. Content of sugar was high from March to September with the exception of June.
The soft body parts of short-neck clam were separated into two parts, viscera (gonad, digestive gland, stomach and intestine) and muscle (mantle, siphon, foot, gills and adductors). The wet weight ratio of vicera to total soft body increased form March to reach a maximum in October and then decreased to reach a minimum in December.
From the results of biochemical composition we assumed that season for the table of shortneck clam in Hakata Bay is from March to September, except June.

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White bread (control), made by the straight dough method using a kneader, was produced to conform to the same specific loaf volume (5) as that of commercially available white bread. Hardness and cohesiveness of white bread crumb as measured by a creepmeter (Yamaden Co. Ltd.) were 2. 74 × 10³N/m² and 0. 72, respectively. Both the hardness and cohesiveness of bread containing 2% molokyah (Jews mallow, Corchorus olitorius L.) or 5% pumpkin (Cucurbita maxima D.) powder were similar to those of white bread (control). Breaking stress of white bread (control) was 7. 96 × 105N/m² and the values of bread containing 2% molokyah or 5% pumpkin powder were lower than that of white bread (control). Results of sensory evaluation by female students showed that the bread containing 2% molokyah scored lower thatn the bread containing 2% spinach or 2% mugwort in likeability of color, taste and flavour. The white bread (control) scored highest in likeability of color, taste and flavour. The bread containing 2% molokyah in flake form scored higher than the bread containing 2% molokyah in powder form in likeability of color, taste, and flabour. When the staling of bread was measured by hardness, cohesiveness and breaking 'stress, green-yellow vegetables suppressed slightly on the staling of white bread during storage.

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The effects of dyeing on the physical property of polypropylene fibers have been studied.
From the results of stress-strain measurements, the dyed fibers generally show a lower initial slope compared to the blank dyed reference fiber. This trend is much clearer in the case of fiber specimens with a higher draw ratio. Dyeing causes a higher fiber shrinkage than the blank dyeing. Therefore, the lower initial slope of the dyed fibers may be due to the higher degree of shrinkage. The data further suggersts that the dye molecules accelerate the relaxation of molecular orientation in the amorphous region of fiber structure during the dyeing process.
As for the secondary yield stress and breaking strain, on the other hand, the dyed fiber shows a larger value than the reference respectively, regardless of the draw ratio. The a_c peak of dynamic loss modulus, E″ for dyed fiber shifts to a higher temperature. This probably means that the number of crystalline defects decrease during the dyeing procedure. Thus the increases of the secondary yield stress and the breaking strain for the dyed fiber can be interpreted as a result of dyeing process inducing more perfect crystalline state.
However, considering that those changes, mentioned above, take place with a very small dye take-up in fiber, it seems more reasonable to think that a lower initial slope, a higher secondary yield stress and higher breaking strain for the dyed fibers are not solely due to the existence of dye molecule in fiber structure, but also to the structural changes in the amorphous and crystalline regions which are induced during the dyeing process.

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The steady state heat and moisture transfer from a dry or wet heated plate is used to simulate the human body's relation to the environment through clothing materials. The heat transfer without perspiration was discussed by a simple model which was constructed from the radiative, conductive and convective resistances for the case of air impermeable clothing materials. The calculated value was accurately corresponded with the measured value under various wind velocities with the temperature of the heated plate set 10°C higher than that of the environment.
In the case of air permeable fabrics, an experimental equation was also derived by the modification of the model cited above using some assumptions. The effects of air resistance, thermal resistance of fabrics, air gap and wind velocity on heat transfer can be estimated by this equation.
Moisture transfer, and simultaneous heat and moisture transfer in a state of perspiration will be discussed in the next paper.

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Our concern is to consider the houses of DEWKS' families. In this report we analyze the influence of the mother's employment condition on the housework sharing, working space and communication space. We surveyed 301 couples and obtained information through a questionnaire. The findings of our survey are as follows :
1) The majority of husbands share in no housework. And wives, who are even full-time workers, are charged with about 90% of the housework.
2) The wives, both full-time and part-time workers, spend about 40% of their waking hours on housework at home.
3) The full-time working wives shorten the time for cleaning and cooking, and spend more time for upbringing than part-time working wives.
4) The housework allotted to husbands is chiefly in the area of child rearing. Though the husbands have the intention of sharing in child rearing, they make little time for it.
5) Nearly half of housework-time is spent in the kitchen, followed by the living room and the dining room.
6) The living rooms are used for personal activities, housework and activities that dislike others' presence, in addition to the original purposes. The living rooms in DEWKS' families are used as a multipurpose room.

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