“Keizaishogaku Kaseiyoshi” is the translated book on home management which spread most widely in the early Meiji Era.
The purpose of this paper is to clarify the characteristics of Mrs. E.F. Haskell's “The Housekeeper's Encyclopedia” which is the original text of “Keizaishogaku Kaseiyoshi” in comparison with Beecher's three books on domestic economy in order to grasp the starting point of home economics as a science in Japan.
The conclusions are as follows :
Haskell's book may be considered to take an approach interposing between “A Treatise on Domestic Economy” and “Domestic Receipt Book” which make up two lines of Beecher's works on domestic economy. The systematization and scientific method are seen to be employed by the two authors. However, less principles guiding all the subjects of domestic economy are present in Haskell's work than in Beecher's works.
The translator Nagamine Hideki's contribution to the construction of the domains of home economics in Japan is great because he systematized the domestic economy by choosing the acceptable household ideology and contents in Japan from the original text.
Haskell published her book for the young housekeepers in order to cope with the change of life in the period of the Industrial Revolution in the United States. It is considered that Haskell's household ideology discharged an anticipational roles to educate housekeepers in the middle class who would appear later in Japan.

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Five newly developed rice (aromatic Sari-queen, low amylose Dohoku 43, high amylose Hoshiyutaka, giant grain Ochikara, and high yield Habataki rice) were studied. To determine the properties of the flour and starches of the newly developed rices, swelling power and solubility, photopastegraphy, viscography and starch gel texture were examined. The stability during storage at a low temperature was determined by measuring the water syneresis ratio and the whiteness of the starch gel. The swelling power of rice starch at 90°C ranged from 17 to 26. Hoshiyutaka had the lowest, and Ochikara the highest values. Dohoku 43 and Nipponbare were difficult to swell. Sari-queen showed a high maximum viscosity, a high viscosity in the cooling step and a large breakdown, i.e., low heat stability. Hoshiyutaka, which showed a viscosity curve similar to that of the corn starch, can be used in foods by taking advantage of its gelling properties. Hoshiyutaka and Sari-queen were high in firmness of starch gel, and the firmness was increased when stored at a low temperature. The Nipponbare gel was soft, and the Dohoku 43 gel, intermediate in softness. In this third study, the gelatinization and retrogradation properties, gel texture and stability of the flour and starches of newly developed rice were determined. Forth coming studies will look at how the varied properties of the flour can be used for many kinds of cooking and processing, including couscous and traditional Japanese sweets and cakes (Dango and Uiro).

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The smallest recognizable particle size of foods in the mouth and the size range of distinguishable particles were examined sensorily for different food samples. These two factors were evaluated in relation to the physical properties of the food samples.
Samples in the form of aqueous suspensions were prepared from nine pulverized food materials by passing them in water through standard sieves which resulted in a geometrical size ratio of approx. 1. 19.
The smallest recognizable particle size, which depended largely on the material, was least in cellulose (34 μm) and most in 1% agar gel (380 μm). Excepting hanpen and bread, food particles differing in size by 1.2 times on average were distinguishable when the particle size was above a certain level (the smallest distinguishable particle size). The smallest distinguishable particle size depended on the food material.
The smallest recognizable particle size and the smallest distinguishable particle size were associated with such physical properties of the materials as the water content, the deformation coefficient, and the density.
The smallest recognizable particle size and the smallest distinguishable particle size were subjected to a multiple-regression analysis to express them numerically by using the physical properties of each material. The smallest recognizable particle size and the smallest distinguishable particle size could be expressed by multiple-regression equations with the deformation coefficient etc.

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In this paper, yukata-pressure at rest-standing, degree of slippage (the amount of kikuzure (deformation of dressing)) caused by bowing, its sensory evaluation, and body proportions were investigated using the SPEARMAN ranking correlation. Subjects were 5 women aged 20 to 30 years old. Yukata-pressures measured by a hydrostatic pressure-balanced method were changed by many factors, such as respiratory movements, body movements, and so on. The yukata-pressures were generated mainly at the abdomen. The highest pressures were recorded on the horizontal plane between the yukata and the koshi-himo (cord around the hip) under the obi at rest-standing (10.7±9.7 mmHg (14.6±13.2gf/cm²)) and seiza-sitting (18.9±10.8 mmHg (25.7±14.7 gf/cm²)). It was found that the greaterthe difference between bust girth and below bust girth, the greater the slippage on the chest. The degree of slippage on the right side line correlated with the extent of tightening of the koshi-himo, and it was determined that pressure should not exceed 20 mmHg (27gf/cm²). Moreover, as the slippage on the chest increased, the intensity of the pressure sensation decreased.
In this paper, the relations among yukata-pressure at rest-standing, magnitude of slippage (the amount of kikuzure (deformation of dressing)) caused by bowing, its sensory evaluation and the proportion of the body were investigated with the SPEARMAN ranking correlation. Subjects were 5 women aged 20 to 30 years old. Yukata-pressures measured by a hydrostatic pressure-balanced method were changed by many factors, such as respiratory movements, body movements, and so on. The yukata-pressures were generated mainly at the abdomen of the body. The highest pressures were recorded on the horizontal plane between the yukata and the koshi-himo (cord around hip) under the obi at rest-standing (10.7±9.7mmHg (14.6±13.2gf/cm²)) and seiza-sitting (18.9±10.8mmHg (25.7±14.7gf/cm²)).The greater difference between bust girth and under bust girth, the more the slippage on the chest enlarged. The magnitude of slippage on the right side line was concerned with the extent of tightening of the koshi-himo, and it was suggested that the pressure should not be greater than 20 mmHg (27gf/cm²). The more the slippage on the chest, the more the intensity of the pressure sensation decreased.
This research was supported by Grants-in-Aid for Scientific Research from the Ministry of Education, Science, Sports and Culture, Japan (05405007) and from the Center for Interdisciplinary Studies of Science and Culture, Kyoritsu Women's University.

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Ovalbumin (OVA) is a major allergen of hen's egg white and often induces hypersensitivity in atopic children. Further knowledge of the antigenic and allergenic determinants of OVA will allow better treatment to be provided for this disease. We investigated the antigenic determinants of OVA by immunoblotting and a microsequence analysis. OVA was digested with trypsin or chymotrypsin, and the peptides were separated by tricine SDS-polyacrylamide gel electrophoresis. The antigenicity was tested by binding an anti-OVA rabbit IgG antibody with the peptides. Binding studies revealed that almost all bands of the tryptic peptides with MW of more than 5, 520 and almost all bands of the chymotryptic peptides with MW of more than 7, 280 were positive. It is proposed that a part of the antigenic determinant existed in the OVA sequence of 253-261 (or 264).

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Egg-shell calcium (Ca) is now being commonly used as a Ca supplement in many health foods and Ca tablets. However, there is not enough data for evaluating the effect of egg-shell Ca on bones. We have already reported that some Ca sources were effective for increasing the bone mineral density (BMD) and mechanical bone strength, or for delaying bone loss when testing on rats. Therefore, in this study, the effect of the egg-shell Ca on bone metabolism was determined in ovariectomized rats by using the same technique to evaluate the effect of several other Ca sources.
The BMD values for the extracted lumbar spine and the tibial proximal metaphysis in the egg-shell Ca group were found to be significantly higher than those of the control group. The content of each nutrient between the two groups was identical, but the source of Ca was different. The other indices for evaluating bone in the egg-shell Ca group were higher than those of the control group. These data suggest that egg-shell Ca could be effective for preventing bone loss after ovariectomy.

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The effects of pressure and heat treatments on the hardening of Japanese radish were compared. Cubic samples of 1 cm³ were pressurized at 400 MPa and room temperature for 2 h or were heated at 60°C and atmospheric pressure for 2 h. Heat treatment increased the fracture load and fracture strain of Japanese radish more than pressure treatment. The rate constant for softening at 99.5°C was decreased to 52 and 24% by pressure and heat treatments, respectively. Both treatments decreased the degree of pectin esterification, and the amounts of water-soluble pectin and water-soluble calcium ions. Both treatments increased hexametaphosphate-soluble pectin, while sodium chloride-soluble calcium ions were slightly increased by the pressure treatment, and significantly by preheating.

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The pigment from dry leaves of perilla was stable when preserved in a paper bag for a year. The color tone was almost the same as that of fresh leaves. The effects of pH and metal ions on the color tone of pigment from dried perilla was studied by the spectrophotometric method, using copper, iron, aluminium, lead and tin as the metal ions. The pigment solution became red under acidic conditions and formed chelated compounds by the reaction with several metal ions. Optical microscopy revealed that the pigment from dried leaves of perilla was black and adhered to the cell wall. This pigment was highly soluble in water and formed a red solution. The color tone of this red solution was same as that of the pigment solution extracted by boiling water from fresh leaves of perilla.

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In this paper, the conditions for dyeing cellulose in red with anthocyan were suggested.
Cyanidin and pelargonidin were used as anthocyan. The number of hydroxyl group in the B ring in the chemical structure of anthocyanidin is two in the former and one in the latter.
The results obtained were as follows :
Cellulose treated with acidic materials such as tannic acid or thyntan were dyed in red with anthocyan solutions adjusted to pH 2, 3.4 and 4.
Then, the important factor to consider when dyeing in red with anthocyan is to ensure that the acidic materials are free from constituents which form chelates with anthocyan, and that the anthocyan molecule does not have the structure to form chelates with metal ions in the mordants.
Silk was directly dyed in red effectively in an acidic solution of anthocyan.

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