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Predecessor
Volume 48, Issue 2
Displaying 1-12 of 12 articles from this issue
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Noriko ARIMOTO, Ken KAZAMA1997 Volume 48 Issue 2 Pages 113-121
Published: February 15, 1997
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESSSix items ascertaining whether or not one has a sense of fulfilment and one's life is worth living were chosen in order to clarify 1) how each and respective item would change its meaning by different age group, and 2) different or common factors would be found among the six items. Two published surveys were used. The selected cord of answers in the survey questionnaire was defined as “factors” and each factor represented each item. The main results were as follows.
1. The item, in which the factors greatly changed for different age groups was the person with whom respondents felt happy. The factors chosen as common to many items were the family for the middle age group and the hobby for both the young and the old age group.
2. The similarities among the items were obtained in terms of respective age groups.
3. The factors chosen by majority in all age groups were studied for each item. One of such factors, for example, was the relaxation and family for fulfilment.
4. The relation of the ratio of selected cord in the questionnaire between the whole meaning of each item and its composed factors was analyzed with multiple regression. Some factors were found to give significant influence on the whole meaning.View full abstractDownload PDF (1323K) -
Toyoko MORITA1997 Volume 48 Issue 2 Pages 123-129
Published: February 15, 1997
Released on J-STAGE: March 11, 2010
JOURNAL FREE ACCESSI'd like to explore the birth control, in particular, about the relation between abortion and child rearing in Tokugawa period. Abortion reflected degeneracy : it stemmed from rural poverty and corrupt state of urbun morality in those days. This was known by such names as ko-gaeshi, mabiki, araiko and ko-oroshi. Indeed, we can provide a rich source for exploring view dimensions such as haiku, senryu and other literary works. However I want to draw attention to various dimensions that the received neglects. Even rich persons had aborted to limit their chidren to one or two. Fertility regulation was important to maintain family system and living standard. Next, pregnant woman felt very dangerous to have a baby without good medical treatment. So she used the manual books on folklore such as “Daizassho” and “Majinaichohoki.” She applied not only pregnant or birth, but contraception or abortion. People thought pregnant and abortion were not contradictory but natural to keep their community and social structure. We need integrated analysis including woman's life and consciousness, talking about fertility regulation.View full abstractDownload PDF (1254K) -
Yoko NAKANISHI, Akiko NARUSE1997 Volume 48 Issue 2 Pages 131-136
Published: February 15, 1997
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESSThe relationship between the freshness and protease activity of bunashimeji mushroom (Hypsizigus marmoreus (Peck) Bigelow) and oyster mushroom (Pleurotus ostreatus (Jacq. et Fr.) Kummer) was examined.
The overall protease activity of oyster mushroom, although having a shorter shelf life, was higher than that of bunashimeji mushroom. While the activity of bunashimeji mushroom increased during storage, the activity of oyster mushroom was already high when purchased and changed little afterwards. The protease activity of oyster mushroom immediately after harvesting was low, but this rapidly increased during storage. The structural protein of oyster mushroom was degraded during storage.
These results suggest that the protease activity of oyster mushroom increased with the deterioration in the quality even before purchase.View full abstractDownload PDF (948K) -
Cooking Properties of Sesame Seeds (Part1)Tamami TAKEDA, Yasuko FUKUDA1997 Volume 48 Issue 2 Pages 137-143
Published: February 15, 1997
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESSThe cooking properties of sesame seeds were investigated according to the changes in their components when the seeds were roasted in an electric oven 170, 200 and 230°C for 1 to 20 min.
The higher the temperature and the longer the roasting time, the greater was the decrease in weight and of the components; i.e., sesamin, sesamolin, total amino acids, free sugars and free amino acids. The content of total dietary fiber progressively increased for 15 min of roasting at 170°C, 10 min at 200 °Cor 5 min at 230°C. Sensory tests indicated that 15 min of roasting at 170r gave the best taste and overall evaluation.View full abstractDownload PDF (804K) -
Takako SAWADA, Kinji ENDO1997 Volume 48 Issue 2 Pages 145-151
Published: February 15, 1997
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESSThe changes in 5'-nucleotides and related compounds during cooking were compared among 11 kinds of commercial mushrooms. The accumulated amounts of 5'-nucleotides after cooking at a heating rate 4.5°C/min varied with the species of mushroom, being greater in Pleurotus ostreatus (Hiratake), Pleurotus pulmonarius (Usuhiratake), Lentinus edodes (Shiitake), Pholiota nameko (Nameko) and Pleurotus abalonus (Ôhiratake), and lesser in Tricholoma matsutake (Matsutake), Grifola frondosa (Maitake), Agaricus bisporus (Tsukuritake), Flammulina velutipes (Enokitake) and Hypsizygus marmoreus (Bunashimeji).No accumulation was apparent in Auricularia auricula-judae (Kikurage).
A decrease in ATP and increase in nucleosides during cooking was followed by an increase of 5'-nucleotides in the mushrooms. The changes in the amounts of these components were dependent on the heating rate, being greater with a heating rate of 4.5°C/min than by cooking in boiling water or in a microwave oven.
Of the 5'-nucleotides that accumulated during cooking, 5'-AMP was predominant at 1/2-2/3 in all the mushrooms examined. The amount of accumulated 5'-AMP was greater than the decrease in ATP during cooking in several species of mushroom (Hiratake, Usuhiratake, Shiitake, Nameko, Ôhiratake, Matsutake and Enokitake), but was nearly equivalent to the decrease in ATP in the other species of mushrooms (Maitake, Tsukuritake and Bunashimeji).View full abstractDownload PDF (816K) -
Tomoko KIMURA, Tatsuyuki SUGAHARA, Yoko FUKUYA, Hiroko SASAKI1997 Volume 48 Issue 2 Pages 153-160
Published: February 15, 1997
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESSAn ultrasonic treatment during extraction with hot water was investigated as a new procedure for preparing chicken-bone soup stock. The relationship between the preference and the soluble components of the chicken soup stock was studied to determine the most appropriate conditions for the preparation method.
Compared to the conventional method without an ultrasonic treatment, the time for extraction was reduced to one third by the ultrasonic treatment, and a high-quality soup was obtained from chicken-bones. The combined method was thus found to be more suitable for preparing the soup stock.
The best conditions for preparing the chicken soup stock with 20 % bone involved hot-water extraction at 98 t accompanying the ultrasonic treatment for 30 min. The resulting color tone of the soup was light with and slight clouding, and the dissolved components, including 5'-IMP, crude proteins, and free amino acids such as Glu, Ala, Ser and Gly were rich in the soup. A high evaluation of the resulting soup was given.View full abstractDownload PDF (927K) -
Fumiyo HAYAKAWA, Keiko HATAE, Atsuko SHIMADA1997 Volume 48 Issue 2 Pages 161-170
Published: February 15, 1997
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESSThe association between oiliness and 90 different kinds of foods was studied by a questionaire survey with 1500 subjects. The data were analyzed by Quantification Method III, and their item category values were obtained. Order was apparent among the data categories, showing that there was a common concept for “oiliness.” This concept was substantially independent of such attributes as the sex, age and health conciousness of the subjects. Order was also found among the evaluated items, which means that scaling of oiliness was possible, and the intensity of oiliness of each kind of food was quantitatively obtained.View full abstractDownload PDF (1817K) -
Effects of the Binary Solvent SystemNoriko WATANABE1997 Volume 48 Issue 2 Pages 171-177
Published: February 15, 1997
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESSSoiling and desoiling properties of particulate soil (Fe2O3 · H2O) to polyester staple fibers in the binary solvents of petroleum and various alcohols have been investigated in an incubator with weak mechanical oscillation at 20°C.
The main results obtained are summarized as follows :
1) In the single solvent system, the degree of removal of Fe2O3 · H2O decreased in the order of ethyl alcohol > tetrachloroethylene > n-undecane >n-heptane > n-hexane.
2) In the binary solvent system (n-heptane/ethyl alcohol or n-undecane/n-octyl alcohol), the degree of removal of Fe2O3 · H2O increased remarkably with a ca. 5 % alcohol content and similar results were obtained with the addition of surfactant (Aerosol OT) to petroleum solvent.
Therefore, it was suggested to save added surfactant in non-aqueous cleaning with petroleum/alcohol binary solvents.
3) Soiling properties were affected by the component of solvent and the deposition of Fe2O3 · H2O on polyester fiber decreased with a ca. 5% alcohol content in the solvent.
4) In the binary solvents of n-undecane and various alcohols, the deposition of Fe2O3 · H2O decreased in the order of ethyl alcohol > n-propyl alcohol >n-butyl alcohol > n-octyl alcohol.View full abstractDownload PDF (829K) -
A Comparison between a Wet Surface and a Dry SurfaceYayoi SATSUMOTO, Masaaki TAKEUCHI, Kinzo ISHIKAWA1997 Volume 48 Issue 2 Pages 179-186
Published: February 15, 1997
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESSHeat transfer accompanied with mass transfer of water vapor is one of the most important issues concerning the thermal comfort of the human body. A simple theoretical model is employed which makes use of an analogy between heat transfer and mass transfer. At the same time an experiment is carried out to examine the theoretical model using a vertical hot-plate with constant evaporation. Through perspiration at least 80% of the heat supply is dissipated as latent heat. In the case of a constant simulated skin temperature, the buoyancy under a wet condition is about 50% larger than that under a dry condition. Nevertheless, the convective heat transfer coefficient increases only 10%, because the coefficient is proportional to the one-fourth power of buoyancy. When an experiment is conducted using a thermal manikin, the heat transfer coefficient under a dry condition is sometimes substituted for the coefficient under a wet condition. This is because it is difficult to maintain a constant skin temperature under the wet condition due to the large heat dssipation of the manikin. The above result suggests an error factor of about 10%.View full abstractDownload PDF (1113K) -
Designed by the Amerika-ya in “Jutaku” from 1916 to 1943Shuko SORIMACHI, Seizo UCHIDA1997 Volume 48 Issue 2 Pages 187-192
Published: February 15, 1997
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESSDownload PDF (648K) -
Sachiko ABE1997 Volume 48 Issue 2 Pages 193-195
Published: February 15, 1997
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESS -
Kimiko KOZAWA1997 Volume 48 Issue 2 Pages 196-197
Published: February 15, 1997
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESSDownload PDF (359K)
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