Changes in the physical properties of fried horse mackerel after marinating in vinegar and the effect of immersion temperature were examined. After frying the fish at 170 °C for 12 min, the hot fish were immediately immersed in vinegar and preserved at 5°C for several days. Fish that had been allowed to cool after frying were similarly marinated. Changes in their physical properties were then examined by sensory and rheometer tests. The results of the sensory tests show that horse mackerel bones cured in vinegar were progressively softened with increasing curing time. Instrumental tests on the texture revealed that the hardness of the horse mackerel meat decreased rapidly after 1 day, and that the hardness of the bones progressively decreased with increasing curing time. The pH value of the horse mackerel cured in vinegar rapidly dropped to that of the marinating solution. The hot fish absorbed more vinegar than the cold fish when immersed in the marinade. Horse mackerel cured in vinegar for 7 days became softer, and calcium, phosphorus and magnesium from the fish were eluted into the marinade.

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The purpose of this study is to make a eating behavior questionnaire and to examine the causes that regulate eating behavior. The questionnaire was consisted of 40 items which might effect the multiple modern eating behavior. The result of factor analysis gave 4 factors : 1) overeating, 2) diet, 3) tendenciousness for perfect eating life, 4) eating with too much consciousness to the others.
Next factor scores were subjected to analysis of variance (ANOVA) to examine the effects of sex, eating style, concern for diet, experience for diet and BMI.
The results obtained were as follows :
1) Factor scores of factor 1 to 4 to women were higher than men.
2) Factor scores of factor 1, 2 and 3 to persons who concerned diet or experiensed diet were higher than other persons.
The results of this study indicated that eating behavior was effected by many factors; sex, concern for diet, experience for diet and so on.

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Attempts were made to modify the physical properties of biodegradable microbial polyester, poly-β-hydroxybutyrate (PHB), by blending with cellulose propionate (CP). The change of thermal and tensile properties was investigated by means of differential scanning calorimetry and tensile measurement., respectively. It was revealed that Young's modulas and stress at break increased for as-cast blends. On the other hand, elongation at break and toughness increased for melt-quenched blends. The difference between their tensile properties was attributed to the depressed crystallization of PHB in the presence of CP during cooling from melt.

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The subjects were eight women aged 20 to 39 years old. We examined the relationship between waistband-pressure and pressure sensation under various conditions (respiratory condition : thoracic respiration in natural or abdominal respiration in deep, posture : straight/relaxed/forward bending/rightward bending/leftward bending at standing and sitting), when the subjects wore the waistband. In this study, intensities of pressure sensations (tightness) developed by the waistband were measured in terms of the subjects' estimates on a “ratio scale.” Waistband-pressures were measured by a hydrostatic pressure-balanced method.
The waistband-pressures changed with respiration and reached a maximum in the phase of inhalation and a minimum in the phase of exhalation. The relationship between the intensity of waistband-pressure recorded at either of inhalation / exhalation and the intensity of pressure sensation were straight lines, in the graph on which both coordinates were plotted on arithmetic scales. We conclude that the waistband-pressure (clothing pressure) measured by this measuring system may be taken as a reliable index to pressure sensation (tightness). There was a significant difference of waistband-pressure recorded between the left and right sides of the bodies, when the subjects moved asymmetrically in relation to the median line (e.g., leftward and rightward bending). Under asymmetrical movements, therefore, we should employ the waistband-pressures measured from both halves of the body when we attempt to analyze the relationship of the above mentioned.

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Whether carrying a load on the back is better than carrying a hand-held load was studied from the viewpoint of their physical effects and the work efficiency of the carrier. A rucksack or the like was used in the former case.
A test for this study was performed using five persons as subjects. They each carried one of five evenly-weighted loads using both methods, walking both forward and backward on a 175-m long course consisting of a slope and a flat surface. The expended time, number of steps, and change in heart rate were examined, and an analytical examination was conducted on the subjects' postures through video-recorded images. Also, the subjects' fatigue level was checked after the test.
When carrying a hand-held load, the heart rate increased more than when carrying a load on the back in the first half of the walking course, and in the latter half, the number of steps and expended time increased, suggesting that the former carrying method is a heavier burden on the carrier. The posture analysis showed a correlation between the physiological results and the subjects' fatigue.
Also, a rucksack was compared to a bag containing necessities for emergency with regard to their physical effects on the carrier. In the latter case, pulse frequency increased and walking speed slowed down more than they did in the former case.

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Home Economics is changing drastically. One of the most remarkable ideas which is driving this change is “life-span human development.” I feel that the life-span human development is one of the key concepts of new Home Economics. The purpose of this paper is to elucidate a scheme of Home Economics from this standpoint. The Creekmore-Imai model was useful to make a scheme of Home Economics based on the “official definition in 1984” of Home Economics in Japan. I tried to modify the scheme in order to accomodate “life-span, ” a time factor, and systematize the study items of Home Economics in order to incorporate the developmental tasks of individuals. Furthermore, I clarified the methodology of trans-disciplinarity needs for the integration of various sub-disciplines of Home Economics. While aiming at the systematization described above, I came across some issues that made me feel a need to modify the present categories of Home Economics in the areas of Child Study and Home Management

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The effects of wakame sporophyll (Undaria pinnatifida) on the structure of the digestive organs and on the plasma cholesterol concentration were investigated in rats. Male Sprague-Dawley rats were fed on diets containing 3 % of wakame sporophyll (in experiment 1) or sodium alginate extracted from wakame sporophyll (in experiment 2) for 5 weeks. In experiment 1, the relative tissue weight of the stomach, small intestine, cecum and colon did not vary between the two dietary treatments. The bound water content of the cecal contents of rats fed on wakame sporophyll was, however heavier than that of rats fed on the control diet. This may indicate that the intake of wakame sporophyll increased the water-holding capacity of the cecal contents. No histological difference in the cecum between the wakame sporophyll and control groups was apparent. In experiment 2, the plasma cholesterol concentration was significantly decreased in those rats fed on sodium alginate extracted from wakame sporophyll. However, intake of the diet containing 3 % wakame sporophyll did not effect the plasma cholesterol concentration in experiment 1.

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As one of various applications of rice, a fruity fermented beverage can be prepared from a saccharified rice flour solution by using a lactic acid bacterium isolated from kefir. The degree of fermentation in the preparation of the beverage varied according to the commercial saccharifying enzyme preparation (glucoamylase [Amano] or gluczyme) that was used in the saccharification reaction. This difference is assumed to have been caused by the action of products obtained from the autolysis of gluczyme due to contaminated protease.
The contents of free amino acids in gluczyme after incubating at 56 °C were markedly increased by autolysis, and acid formation of the kefir bacterium in the glucoamylase-treated saccharified solution was stimulated by the addition of a slight amount of incubated gluczyme. The effect of the TLC-active fraction of autolyzed gluczyme on the acid formation of lactic acid bacteria and the effects of the addition of known amino acids enabled the main growth stimulant to be identified as isoleucine, in addition to valine and leucine which had a synergistic effect.

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The components and taste of broth prepared from beef shank containing sinews were compared with those of broth from beef shank without sinews.
There were more peptides and gelatin in the sinew-containing broth than in the non-sinew-containg broth, whereas sugar and nucleotides were less in the former than in the latter. A free amino acid analysis indicated more serine, threonin, alanine, glutamine, glutamic acid, aspartic acid, hystidine and arginine was in the sinew-containing broth than in the non-sinew-containing broth. However, there was more carnosine and anserine as dipeptides related to taste in the sinew-containing broth.
A sensory evaluation showed that the sinew-containing broth had a stronger umami taste, with less sourness and astringency than the non-sinew-containing broth and that the taste of the former was milder than that of the latter. For the evaluation as a whole, the panelists significantly preferred the sinew-containing broth to the non-sinew-containing broth.

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