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Predecessor
Volume 48, Issue 5
Displaying 1-11 of 11 articles from this issue
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Kimio MASUMOTO, Naomi KASAI, Seiji OHSAWA, Shohei KOKUDO1997 Volume 48 Issue 5 Pages 371-382
Published: May 15, 1997
Released on J-STAGE: March 11, 2010
JOURNAL FREE ACCESSIn November 1994, the authors surveyed the diffusion of durable consumer goods, together with parental occupations, for 1, 835 pupils in northern Thailand.
A remarkable disparity in the level of living was recognized between the plain land peoples (Thai and Han) and the hill tribes (Karen, Hmong and Lisu). The Han have obvious economical advantages. Consumer life of the Thai is fairly high and follows that of the Han. Meanwhile, the hill tribes are compelled to live in poverty, which is far lower than of the above two. Bipolarization is observed in each tribe in the amount of monetary conversion of durable consumer goods per household.
Father's occupations of the plain land peoples are ranked among relatively high income sectors. Those of the hill tribes are concentrated in agriculture. One-fourth of mother's occupations of the plain land peoples occupies the housewives' and “the unemployed, ” since most of the hill tribe mothers are compelled to work for household expenses.View full abstractDownload PDF (1557K) -
Ritsuko NIIHARA1997 Volume 48 Issue 5 Pages 383-389
Published: May 15, 1997
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESSEight varieties of salted noodles were prepared with different combination of the following three factors : flour protein level (9 and 11%), sodium carbonate (none and 0.7%) and oleic acid (none and 0.5%). The effect of oleic acid on the texture and tensile properties of the cooked noodles was studied. The combined use of sodium carbonate and oleic acid induced marked effects such as increases in the hardness (firmness), Young's modulus, tensile strength and maximum elongation of cooked noodles, but a decrease in their cohesiveness. Oleic acid inhibited the solubility and swelling of flour or wheat starch when heated in salted water, whereas sodium carbonate increased these parameters. Wet gluten from dough samples containing oleic acid, sodium carbonate or both additives was brittle and granular. The effects of oleic acid were greater in the presence of sodium carbonate than in its absence. It is suggested that, in the Chinese noodles, oleic acid may form many complexes with the amyloses in starch owing to an increase in ionization caused by alkalis. This may also change the gluten structure by ionic interaction, thus affecting the rheological properties of cooked noodles to a great extent.View full abstractDownload PDF (1130K) -
The Study of Japanese Rice Gruel Cooking (Part 2)Shoko EMA, Yasuko KAINUMA1997 Volume 48 Issue 5 Pages 391-398
Published: May 15, 1997
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESSThe effect of heating conditions on the physical and chemical properties of “zengayu” were studied by analytical methods and sensory tests.
Rice gruel cooked at a low heating rate had lower water absorption and swelling, and was harder during the initial period of heating. While rice gruel cooked at high heating rate had higher water absorption and swelling, and quickly became softer during the initial period of heating, it did not soften homogeneously throughout the whole rice grain with prolonged heating time.
In contrast rice gruel cooked at a medium heating rate had the greatest adhesiveness throughout the heating period, and rice gruel cooked at the low heating rate had a larger quantity of reducing sugar.
Sensory tests indicated that all the rice gruel samples heated for 50 min had a similar taste from all the heating conditions and such rice gruel was preferred most.View full abstractDownload PDF (1400K) -
Haruko TAKAMASA1997 Volume 48 Issue 5 Pages 399-406
Published: May 15, 1997
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESSA survey was made of various cookery books from the Middle Ages to modern times to identify the consumption of whale meat in Japan.
During the Muromachi Period, whales were considered valuable because of their sheer size, and the meat was served to high-ranking people like the Shogun.
In the middle of the Edo Period, whale meat was served to the most important and least important members of a Korean delegation. Whalecatching had developed from harpooning to netting, enabling whales to be caught in large numbers so that whale meat became available for common consumption.
Until recently, whale meat had been a common local food in many areas of Japan. Its size made it considered suitable for serving at important events, and it stood as a popular food source.
The results of this survey clearly show that whale meat has been an important part of the Japanese diet over a long period of time.View full abstractDownload PDF (1345K) -
Michiko KATAYAMA, Tokiko IIMOTO, Kazue IMAMURA, Hiyori IWASAKI, Teruhi ...1997 Volume 48 Issue 5 Pages 407-413
Published: May 15, 1997
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESSCopper phthalocyanine (CP) is a stable blue substance widely used for dyeing. Biodegradation of CP was first examined by using the soil perfusion method. CP solution was circulated through columns containing native and sterilized field soil, respectively. A rapid decrease to almost zero in both O.D. (λmax= 622 nm) and total copper concentration in the solution was observed within 2 weeks in the native soil columns, but no significant decrease was observed in the sterilized soil. A fungus growing on an agar medium containing 0.1 % CP as a sole carbon source was isolated from the former column after 292 days of circulation. The fungus was identified as Myrothecium verrucaria according to the characteristic morphology of its phyalides. It is considered that the fungus cleaves the phthalocyanine ring structure and accumulates the released Cu2+ in the mycelia.View full abstractDownload PDF (1473K) -
Changes of Family Types through Residential Mobility and the Related Subjects Concerning the Residential Life of Elderly Persons (Part 1)Hiroshi SUZUKI, Sachie MIYAZAKI1997 Volume 48 Issue 5 Pages 415-426
Published: May 15, 1997
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESSThe purpose of this study is to clarify the relation between residential mobility and the families with elderly members and their living conditions.
1) The residential mobility of families with elderly people (especially, those comprising only elderly members of 65 years old and over) has increased recently. Their residential mobility is classified into four types, A to D.
2) Type A is further classified into five sub-types. Of type A, the small families (one-person households, husband-and-wife households) with elderly members may be defined as unstable in termsof living conditions after moving. The main reasons of their residential mobility include the dilapidation of their residences and the desire to live near their separated families. Their living conditions deteriorated by residential mobility.
3) The reason of residential mobility or the living conditions after moving are varied for types B, C and D.View full abstractDownload PDF (2519K) -
Hiromi TAKEHARA, Takuko YANASE1997 Volume 48 Issue 5 Pages 427-436
Published: May 15, 1997
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESSThis paper deals with the color of the interior elements in the livingrooms. The authors studied the interior elements of the livingroom, and the results of the experiments show that the color greatly affects the interior atmosphere. In order to find out the actual conditions of the interior elements, the authors investigated the residents' consciousness of their interior decorations and the color characteristics (hue, value and chroma) of the interior elements were measured.
The results of the investigation are as follows :
1) The range of color used for the wall and the floor is limited while that for the sofas, curtains, and cushions is wide and varied.
2) The residents are generally interested in interior decoration, but about half of the residents surveyed are not satisfied with the way their rooms are decorated. The younger residents seem less capable of furnishing their rooms to their liking.
3) The color of the curtains are selected on the basis of that of the wall, and does not seem to reflect the residents' taste. On the other hand, the color of the sofas seems to mirror individual taste for color. The residents in the older age group are more inclined to coordinate the main interior elements in their livingrooms with similar tone and hue.View full abstractDownload PDF (1393K) -
Kazuya HAYASHI, Akio TSUKUI1997 Volume 48 Issue 5 Pages 437-441
Published: May 15, 1997
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESS -
Shigeko TSURUSHIIN, Keiko YOSHIDA, Kinue NAGANO, Hiroyasu FUKUBA1997 Volume 48 Issue 5 Pages 443-447
Published: May 15, 1997
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESS -
Naomi FUJITA1997 Volume 48 Issue 5 Pages 449-450
Published: May 15, 1997
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESSDownload PDF (529K) -
Kimiyo IWANAMI1997 Volume 48 Issue 5 Pages 451-452
Published: May 15, 1997
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESSDownload PDF (447K)
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