Flavor condensates of dried strips of radisah (namaboshi, yudeboshi) were prepared from the non-boiled and boiled conditions to study the characteristic of their flavor. The flavor constituents were analyzed by GC and GC-MS.
By drying fresh radish under sunshine, more than 95% of MTBeI [(E) -methylthio-3-butenyl isothiocyanate] was decomposed while methanethiol, dimethyl disulfide. (E) -methylthio-3-buthenyl cyanide and acetic acid were slightly increased. No noticeable changes in the other flavor constituents were observed. However, when heating namaboshi or yudeboshi was cooked in boiling water, the quantity of MTBeI decreased and various sulfur compounds with characteristic order were formed.
It was estimated that the changes of MTBeI to sulfides and methylthio derivatives were important for the formation of the characteristic boiling flavor of namaboshi and yudeboshi.

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The creep behaviors for “Dangos, ” which were prepared with various particle sizes of glutinous rice powder and were stored at 0°C for 1 and 24 h, were measured in the temperature range of l0°C through 55°C. The temperature dependences of shift factor, a_T, when the master curves at 25°C were drown up, showed that the viscoelastic behavior of “Dangos” was the WLF (Williams-Landel-Ferry) type. The apparent activation energy, ΔH_a, of “Dango” prepared with 150-200 mesh rice powder was maximum and the fractional free volume, f₀, of that was minimum. The values of ΔH_a for “Dangos” stored for 24 h were larger and the values of f₀ were smaller than those for 1 h. From these results, it was suggested that “Dango” prepared with 150-200 mesh powder possessed the finest packed structure, and the structure became tougher by storage for longer time.

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The creep behaviors for “Dangos, ” which were prepared with various particle sizes of nonglutinous rice powder and were stored at 0 and 25 °C for 1 and 24 h, were measured in the temperature range of 10 to 55 °C. The apparent activation energies, ΔH_a, and fractional free volumes, f₀, were calculated, then these parameters were compared with those obtained from glutinous one. The values of ΔH_afor “Dangos” prepared with non-glutinous rice powders were smaller and the values of f₀ were larger than those with glutinous rice powders with any particle size. “Dango” prepared with 150-200 mesh of non-glutinous rice powder possessed the maximal ΔH_aand minimal f₀, it was independent of storage temperature (0 °C, 25 °C) and stor-age time (1 h, 24 h), as same as glutinous one stored at 0 °C.
These results suggested that “Dango” prepared with coarse powder possessed the porous structure resulted in the presence of clump of particulated aggregates. While, “Dango” prepared with 150-200 mesh powder had a fine packed structure. The structure of “Dango” prepared with glutinous rice powders was finer than that with non-glutinous one.

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The understanding of body types is the most important thing in the clothing design.
Recently according to the advancement of measuring equipments, the understanding of human body types has become easy. Then, one of the remaining important problems is the body type classification.
In this paper, the body type classification by Cluster Analysis using the measured cross section data of lower trunk were tried. The effectiveness of the body type classification was examined by getting the basic patterns of developed body surface based on the horizontal and vertical curvature distribution for the classified body types. The method proposed in this paper gave a clear classification and the effective key to the clothing design from the mean values of cross section data for the classified body types.

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The purpose of these studies (Part 1-Part 3) is to investigate residential thermal environments and to get the basic materials for proposing residential thermal indices. The ambient temperature and the temperature at three points on the skin surface of about 50 elderly persons and 40 young persons were measured with a compact thermorecorder and a questionnaire concerning their daily lives was obtained, as well as clo-values and thermal sensation preferences. Their activities were surveyed in summer and winter. The young people, mainly college students, were the control group, and subjects live in six different districts. This first paper reports on the analysis of the effects of residential conditions and air-conditioning control on daily life.
The results are as follows :
1) A seasonal difference has been demonstrated in the usage time for air-conditioning. The aged use air conditioners more of the time than college students in winter and less of the time than college students in summer.
2) In summer, for the aged and college students, there has been shown to be a high correlation between the usage time for air-conditioning and degree-day. For high values of degreeday, difference in usage times for the aged and college students is great.
3) A high correlation has been found between clo-values and latitude for aged and college students. Clo-values are generally higher for persons who live in high latitudes and are higher for the aged than for college students.
4) For the aged, a high correlation was noted between clo-value and thermal sensation preference in the daytime in winter. When the aged voted “neutral, ” the clo-value was 1. 8.
5) For the aged, high correlations have been found between fatigue and other aspects of fatigue like health, energy, conditions in hot or cold climates and the aged generally experience weakness in cold climates in summer and winter.

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The aspects of ambient temperature on the aged are considered with regard to seasons, daily living actions, air conditioning and similar factors.
The following results were obtained from this survey :
1) The summer night time ambient room temperature encountered by many aged people is very high, approaching daytime temperatures.
2) Due to lack of heating, the winter night time ambient room temperature is strongly influenced by the outside temperature.
3) Aged women generally wear lighter clothing than aged men. Most aged women pass their time in rooms with temperatures lower than the standard winter time temperature.
4) This survey suggests the following ranges of comfortable daytime room temperatures for the aged : 25-29°C for summer and 20-25°C for winter.

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[in Japanese]

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