The 49th Conference of the International Statistical Institute (ISI) held in Florence in 1993 had a session covering gender issues in statistics. The session discussed the possibility of pro-ducing gender specific family budget statistics.
Firstly, this paper defines what gender specific statistics (or gender statistics) are, by using materials distributed by ISI.
Secondly, it clarifies the current situation of gender specific family budget statistics in Japan by using statistics drawn from “The 1989 National Survey of Family Income and Expenditure” produced by the Statistics Bureau of Management and Coordination Agency of Japan.
This paper highlighted that for income, there were gender statistics, albeit insufficient. With regard to expenditure it did not have gender statistics, except for one-person households.
Finally, the authors suggested the possibility of gender specific family budget statistics which can be collated and read easily.

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The major protein fractions of buckwheat flour were extracted by the Osborne method and compared by SDS-PAGE and amino acid compositions. Either albumins or globulins contained one major polypeptide subunit with an apparent molecular weight (MW) of 25 kDa, their polypeptide profiles varying with the pretreatment conditions prior to SDS-PAGE. Significant differences within the sulfur-containing amino acids and proline contents were observed in these soluble fractions, while little difference was found in the amounts of aspartic acid, glutamic acid, glycine and lysine, as reported earlier. The prolamins from different alcohol extracts shared a similar polypeptide pattern constituted of a number of thin bands with MWs ranging from 30 to 40 kDa. These prolamins were rich in glutamic acid and proline, but poor in lysine and arginine in comparison with the other fractions. Alkali-soluble glutelins displayed unique polypeptide bands having relatively high MWs ranging from 80 to 90 kDa. The glutelin fractions had an amino acid composition midway between those of the globulins and prolamins.

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The antigenic cross-reactivity among albumins, globulins and glutelins from buckwheat flour was studied by using immunodiffusion and immunoblot analyses with antisera raised against globulins or glutelins. Completely fused precipitin lines appeared between the albumins and globulins against anti-globulin serum, and this serum also bound to several polypeptide bands separated by SDS-PAGE from both proteins, indicating antigenic homology between the albumin and globulin. Little or no antigenic cross-reaction was detected between the globulins and glutelins when using the anti-globulin serum absorbed by the glutelin or vice versa, dem-onstrating antigenic heterogeneity between both the protein fractions.

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The effect of the dissolved air in water on the swelling of Konbu (Laminaria Japonica) was examined by gravimetric and buffer capacity methods at different temperatures. The absorbed water and amounts of soluble components from Konbu increased with time and showed simple saturation curves. The rate constant of the apparent first-order kinetics for the absorption of water was smaller than that for the amount of taste components extracted with the swelling of Konbu. This result was the same in both normal and deaerated water. At low temperatures, the values of the rate constants in deaerated water were slightly smaller than those in normal water. At higher temperatures, however, the values of the rate constants were almost the same in both deaerated and normal water. The maximum values in deaerated water were greater than those in normal water, this being more apparent at lower temperatures. When the ratio of the maximum value for swelling in deaerated water to that in normal water was plotted against the difference in concentration of oxygen, a straight line was obtained. Theefficiency of deaerated water was calculated to be (13±4) % per 10 ppm of oxygen concentra-tion.

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Changes in the tissue structure and rheological properties of squid (Sepioteuthis lessoniana) when cooked in an NaCl solution and soy sauce were investigated by using squid mantles immediately after killing. During a constant speed compressive rupture test on the raw squid, it was discovered that the rupture energy needed to break the raw squid parallelto the circular musculature was greater than that needed to break across the circular musculature. The myofibrils of the muscle tissue cooked in water and NaCl solutions (1, 4 and 22% w/v) were tautly shrunk, and the adjoining muscle fibers showed significant disconnection. The rupture energy needed to break the cooked squid muscle tissue parallel to the circular musculature was considerably decreased, while the rupture energy needed to break it across the circular muscu-lature was only slightly decreased. In contrast, the myofibrils of the muscle tissue cooked in soy sauce were tautly shrunk, but the muscle fibers remained in close contact with each other with the muscle layer structure being compressed. The rupture energy needed to break the muscle tissue parallel to the circular musculature was markedly reduced, but therupture energy needed to break it across the circular musculature was significantly larger than that of raw squid, the stress-strain curve indicating an obviously brittle rupture.

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Post-heating fermented tea is classified into three groups : the first group is fermented by fungi, the second is fermented by bacteria under anaerobic conditions, and the third is fermented by fungi and bacteria under aerobic and anaerobic conditions. During the course of an investigation into the chemical and microbiological properties of post-heating fermented teas, we found Suancha I (sour tea, Takezutsu-sancha I), a second type of post-heating fermented tea, in Yunnan, China. The present paper reports the flavor components and microorganisms in Suancha I. A large amount of lactic acid was found, and oxalic, acetic, succinic and tartaric acids were also present. Epicatechin was the largest component of the catechins, and many kinds of aerobic and anaerobic bacteria were isolated and identified. The most notable feature of the microorganisms in this tea was the large amount of anaerobic and aerobic lactic acid bacteria which contributed to the fermentation.

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Oil-in-water emulsions consisting of corn oil, distilled water, egg yolk and a thickening agent were used as a food model to investigate the relationship between “oiliness” and the physical properties of food. The minimum oil volume fraction which over 65% of the 20 trained tasters judged to be “oily” was 0.35. A sensory test on emulsions of various composition prepared with different mixing ratios was done, and the particle-size distribution and viscosity were measured. The results of a multiple regression analysis indicate that the intensity of oilness depended on viscosity, which can be expressed in the form of a simple regression equation : Y=-1.25+ 0.70X (Y, oiliness ; X, ln of apparent viscosity at a shear rate of 50 s^-1).

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To keep bedroom as territory is important for adolescents who are in the process of establishing their selves and are emotionally unstable. On the other hand, although Japanese children's room is physically allotted in a house, other family members can easily intrude it. In this situation, territorial behavior is expected to be a critical factor for the use of room and development of psychological independence of adolescent. Responses to questionnaire were collected to examine this possibility and the following results were obtained. Although defensive attitude was not so strong in either sex, it influenced male's use of room in such situations as being in negative affects. As for another territorial attitude, personalization, the subjects who personalized bedroom successfully had positive affect toward it and were more psychologically independent than those who did not. These results indicate that the establishment of territoriality in bedroom plays an important role in everyday life of adolescents.

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