Journal of Home Economics of Japan
Online ISSN : 1882-0352
Print ISSN : 0913-5227
ISSN-L : 0913-5227
Volume 49, Issue 8
Displaying 1-13 of 13 articles from this issue
  • Sachiko KUMASAWA, Ryokuero SUZUE
    1998 Volume 49 Issue 8 Pages 859-864
    Published: August 15, 1998
    Released on J-STAGE: March 10, 2010
    JOURNAL FREE ACCESS
    An excessive amount of α-linolenic acid or excessive amounts of both α-linolenic acid and iron (II) were given to normal mice and to Ehrlich's ascites tumor-bearing mice to investigate the fatty acid composition of the serum and the tumor cells. When mice were given an excessive amount of α-linolenic acid or of both α-linolenic acid and iron (II), the level of AA as a percentage of total fatty acids in the serum decreased. The levels of EPA and EPA/AA were increased in the serum of Ehrlich's ascites tumor-bearing mice by the supplement of α-linolenic acid or of both α-linolenic acid and iron (II). The serum AA level and DHA/AA ratio were increased in the serum of tumor-bearing mice by the supplement of α-linoleic acid alone or of both α-linolenic acid and iron (II). The level of DHA in the serum of normal mice fed on an excessive amount of α-linolenic acid or of both an excessive amount of α-linoleic acid and iron (II) remained almost unchanged.
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  • Tokumitsu OKAMURA, Yumi NISHIKAWA, Nobuko OKUDA, Masahiro OHSUGI
    1998 Volume 49 Issue 8 Pages 865-871
    Published: August 15, 1998
    Released on J-STAGE: March 10, 2010
    JOURNAL FREE ACCESS
    The effects of adding mushrooms to wheat flour on gas production during bread making are reported. The loaf volume and specific loaf volume of bread containing 5% maitake, bunashimeji, kikurage or nameko mushrooms were markedly decreased. In contrast, the values of the bread containing shiitake or enokitake were similar to those of standard bread. The addition of such mushrooms as maitake, bunashimeji, kikurage and nameko to bread dough supplied carbohydrate to baker's yeast and promoted fermentation under anaerobic conditions, this leading to increased gas production and resulting in a sharp fall of the dough. In a liquid culture medium, shiitake inhibited the growth of yeast and this led to no gas being produced. However, the yeast-inhibitory effect by shiitake may have been decreased in the dough because the yeast did not come into contact with the shiitake. Therefore, dough containing shiitake mushrooms did not break down, because this mushroom inhibited the growth of baker's yeast resulting in no excessive gas being produced by alcohol fermentation.
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  • Chie SHIMOSAKA, Michiko SHIMOMURA, Minoru TERAI
    1998 Volume 49 Issue 8 Pages 873-879
    Published: August 15, 1998
    Released on J-STAGE: March 10, 2010
    JOURNAL FREE ACCESS
    Changes in the physical properties and composition of fish bones were examined after curing in an acid solution to provide data for their better utilization. Raw or steamed fish bones from horse mackerel were cured in a 4 % acetic acid solution for 120 h. Their breaking strength was measured with a rheometer, and the inorganic components were measured by ICP-AES. When the fish bones had been cured in acetic acid, the maximum force needed to break the bone decreased rapidly up to 1 h of curing and thereafter continued to decrease up to a curing time of 120 h. Curing in acetic acid decreased the weight and diameter of the centrum, and increased its water content, which implies a compositional change to the fish bone by curing. Little protein was eluted from the fish bone, but minerals were rapidly eluted with increasing curing time in acetic acid. Horse mackerel bones were quickly softened by curing in acetic acid, which can probably be explained by the elution of bone minerals into the acidic solution. While the steamed fish bones required a shorter period for softening than the raw fish bones, the elution of inorganic components was less in the former.
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  • Based on Shep's Notes in “Civil War Cooking
    Ayako TANIGUCHI, Kyoko KAMETAKA
    1998 Volume 49 Issue 8 Pages 881-888
    Published: August 15, 1998
    Released on J-STAGE: March 10, 2010
    JOURNAL FREE ACCESS
    We were not aware of the existence of any preceding studies in the United States on Mrs. E.F. Haskell's “The Housekeeper's Encyclopedia, ” the original text of “Keizaishogaku Kaseiyoshi” which is the translated book on home management spread most widely in the early Meiji Era in Japan. Recently, we knew that R.L. Shep ed. “Civil War Cooking, ” the reprinted edition of “The Housekeeper's Encyclopedia” was published in the United States. The purpose of this paper is to consider the special quality of “The Housekeeper's Encyclopedia, ” using Notes in “Civil War Cooking” by Shep, as part of the study on the translated books on home management in the early Meiji Era in Japan.
    The conclusions are as follows :
    Shep grasps “The Housekeeper's Encyclopedia” as a book on the American household of the 1860's and not just as a collection of cooking recipes. According to Shep's Notes, we can think that the content of “The Housekeeper's Encyclopedia” shows the process of americanizing the English life style of immigrants from Europe (especially England) in the new circumstances. Furthermore, Shep points out that “The Housekeeper's Encyclopedia” was concerned with women's lives in the period of the Civil War, closely.
    If the special quality of “The Housekeeper's Encyclopedia” is in the description on general home life beyond just a cooking book, as Shep mentions in Notes, we should not consider that Nagamine Hideki's translation had failed the special quality of “The Housekeeper's Encyclopedia, ” necessarily by not including in his translation the content on cooking which occupied the most part of the original text into “Kaseiyoshi.”
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  • Noboru HASEGAWA
    1998 Volume 49 Issue 8 Pages 889-892
    Published: August 15, 1998
    Released on J-STAGE: March 10, 2010
    JOURNAL FREE ACCESS
    We studied the influence of a Garcinia extract on the lipogenesis and lipolysis of insulindifferentiated 3T3 L1 cells. After the 2nd week of culture with insulin, the cells exhibited numerous larger intracytoplasmic lipid droplets. This lipogenesis due to insulin was inhibited when the Garcinia extract was administered. When the Garcinia extract was added to the mature adipocytes, the smaller (less than 10μm2) intracytoplasmic lipid droplets selectively disappeared. These data suggest that the Garcinia extract inhibited lipogenesis and stimulated lipolysis.
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  • Yukiko KOBAYASHI, Kunio YOSHIZUMI
    1998 Volume 49 Issue 8 Pages 893-898
    Published: August 15, 1998
    Released on J-STAGE: March 10, 2010
    JOURNAL FREE ACCESS
    Three kinds of fabrics-cotton, silk and nylon-were exposed to artificially-produced nitrogen dioxide and ozone gases in a glass chamber in a laboratory. The gases were supplied at constant concentrations of 290 and 0.5 ppm for 96 h, respectively. The fabric surfaces after exposure were examined with scanning electron microscopy.
    As for the exposure to nitrogen dioxide and ozone gases, the following result was observed : Small cracks and splits appeared on the surface of cotton fiber after 48 h of exposure to 290 ppm of nitrogen dioxide. On the silk fiber, the number of fibrils was observed to be seriously affected by the exposure time. On the nylon fiber after 48 h of exposure, a swelling condition was observed on the surface. It is considered that nitrogen dioxide may cause serious damage, due to its acidity and oxidation performance. On the other hand, the depth of wrinkles of cotton fiber seemed to become more significant according to the exposure duration after 96 h of exposure to 0.5 ppm of ozone. Fine fibrils appeared on the surface of silk fiber. Detachment of fibrils along the axis was found on the surface condition of the nylon fiber. Ozone is also considered one of the damage factors in the environment due to its strong oxidation performance.
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  • Who Have Married and Retired in Beijing
    Atsuko KUSANO, Kanako MAEYAMA
    1998 Volume 49 Issue 8 Pages 899-906
    Published: August 15, 1998
    Released on J-STAGE: March 10, 2010
    JOURNAL FREE ACCESS
    This research was conducted to determine the life plan of the middle-aged and older Chinese women who have retired in Beijing, and grasp the mode of their retirement, the public medical expenses received under the “socialist” system, and especially the actual economic conditions of the Chinese family on the basis of the results of our investigation in Beijing.
    It has become clear that the total expenditure exceeds the total income due to the rise in prices and the improved standard of living, that they are unable to live on their public pension, that the welfare service is insufficient, and that the satisfaction ratio is low in regard to total income.
    Although our investigation was conducted only on the retired middle-aged and older women in the capital city, it has become clear that the economic life in China has been changing drastically.
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  • Atsuko NANBA, Kinjiro MIYAGAWA, Masasi OMORI, Miyuki KATO, Asako TAMUR ...
    1998 Volume 49 Issue 8 Pages 907-915
    Published: August 15, 1998
    Released on J-STAGE: March 10, 2010
    JOURNAL FREE ACCESS
    This report continues our study of post-heated and fermented tea which are produced in the northern area of South-East Asia and Japan. A search of Chinese literature for Suancha (a sour, non-salted pickled tea) reported it to be produced by hill tribes in the south-west of Yunnan province in China by a two-step fermentation process (under aerobic and anaerobic conditions) like Goishi-cha in Japan. Our study, however, clarifies that the present Suanchas are produced by a one-step fermentation process under anaerobic conditions like Lepet-so in Myanmar, Miang in Thailand and Laos, and Awa-bancha in Japan. Suancha is now produced by the Bulangzu living near Mt. Bulang in Xysanbanna and by the Daizu in Dehong province of Yunnan. Edible pickled teas, including Liangpan-tea and Yancha that is the other kinds of pickled tea in Yunnan are also discussed.
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  • Junko FUKUSHIMA
    1998 Volume 49 Issue 8 Pages 917-918
    Published: August 15, 1998
    Released on J-STAGE: March 10, 2010
    JOURNAL FREE ACCESS
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  • Fumie SAITO
    1998 Volume 49 Issue 8 Pages 919-920
    Published: August 15, 1998
    Released on J-STAGE: March 10, 2010
    JOURNAL FREE ACCESS
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  • Masayuki ONOUE
    1998 Volume 49 Issue 8 Pages 921-922
    Published: August 15, 1998
    Released on J-STAGE: March 10, 2010
    JOURNAL FREE ACCESS
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  • Hiroshi MOTOMURA
    1998 Volume 49 Issue 8 Pages 923-924
    Published: August 15, 1998
    Released on J-STAGE: March 10, 2010
    JOURNAL FREE ACCESS
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  • Hisashi GOTOH
    1998 Volume 49 Issue 8 Pages 925-926
    Published: August 15, 1998
    Released on J-STAGE: March 10, 2010
    JOURNAL FREE ACCESS
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