Journal of Home Economics of Japan
Online ISSN : 1882-0352
Print ISSN : 0913-5227
ISSN-L : 0913-5227
Volume 49, Issue 9
Displaying 1-15 of 15 articles from this issue
  • [in Japanese]
    1998 Volume 49 Issue 9 Pages 947-948
    Published: September 15, 1998
    Released on J-STAGE: March 10, 2010
    JOURNAL FREE ACCESS
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  • Shoko SHIBUKAWA
    1998 Volume 49 Issue 9 Pages 949-958
    Published: September 15, 1998
    Released on J-STAGE: March 10, 2010
    JOURNAL FREE ACCESS
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  • Setsuko TAKAHASHI
    1998 Volume 49 Issue 9 Pages 959-973
    Published: September 15, 1998
    Released on J-STAGE: March 10, 2010
    JOURNAL FREE ACCESS
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  • Takuko YANASE
    1998 Volume 49 Issue 9 Pages 975-984
    Published: September 15, 1998
    Released on J-STAGE: March 10, 2010
    JOURNAL FREE ACCESS
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  • Kaori ONO, Paul A. SEIB, Setsuko TAKAHASHI
    1998 Volume 49 Issue 9 Pages 985-992
    Published: September 15, 1998
    Released on J-STAGE: March 10, 2010
    JOURNAL FREE ACCESS
    The physical properties of double-modified (hydroxypropylated (HP) and cross-linked) wheat starch and unmodified starch were compared. Three wheat starch samples differing in the degree of modification were used. The properties measured were the granule size distribution, X-ray diffraction, thermal characteristics, swelling power and solubility, transmittance, viscosity, texture, dynamic viscoelasticity, and Hunter whiteness of the gel.
    The average granule size of the modified wheat starch with a low degree of substitution was greatest, while that of the unmodified starch with a high degree of substitution was least, suggesting that the difference depended on the starting starch and perhaps not on any modification.
    The three hydroxypropylated samples became pasted about 9 t below the unmodified wheat starch, and required less pasting energy.
    The HP wheat starch showed increased swelling and solubility below 80°C but these parameters decreased above 80°C Differences in swelling and solubility above 80 °C may have been attributable to differences in cross-linking.
    The viscosity-rise onset temperature of each HP wheat starch was lower by about 20°C than that of the unmodified wheat starch. One HP starch showed the highest maximum viscosity and the largest setback, which is consistent with less HP substitution and a low degree of cross-linking.
    Each HP wheat starch paste had high cohesiveness, showing an inner binding force higher in the HP starch samples than in the unmodified wheat starch. The gel from the HP wheat starch with the highest pasting curve was firm and non-sticky, while the other two gels tended to be soft and sticky. A firm gel would be expected with a low degree of modification.
    Dynamic rheometry of the gels (the starch concentration was 12%) showed that, in general, each the HP wheat starch gel had a lower storage modulus than that of the unmodified wheat starch.
    Hunter whiteness measurements show that the HP wheat starch gel had high clarity, two of the HP starch samples being transparent.
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  • Cooking of Beans
    Tomoko ICHIKAWA, Naomi KUROSAWA, Kiyoka TAKASHIMA, Megumi KANNBE, Mich ...
    1998 Volume 49 Issue 9 Pages 993-1001
    Published: September 15, 1998
    Released on J-STAGE: March 10, 2010
    JOURNAL FREE ACCESS
    Many homes are now being provided with domestic water-softeners to supply soft water. Soft water has a pleasant taste for drinking and is more favorable than hard water for cooking rice and beans, and for brewing coffee.
    We investigated the properties and texture of two kinds of cooked bean, adzuki and soybean, which have different compositions. The effects on cooking of water processed in a water softener (“soft water”) and of untreated tap water was examined. The effect of pressure cooking to prevent collapse of the cooked beans was also studied.
    Adzuki beans had to be cooked appropriately according to their subsequent use : for bean-paste, adzuki could be cooked either under pressure or in a normal atmosphere and it was desirable to use soft water to rapidly soften the beans. Cooking in soft water under pressure prevented collapse of the beans and promoted a favorable color in the cooked beans. Soybeans were softened alittle more rapidly in the initial stage of cooking when soft water was used, but there was little overall difference in effect between soft water and tap water used for cooking. However, the hardness of raw soybean could be most effectively removed by cooking the beans in soft water under pressure so that soft and swollen beans were finally obtained.
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  • Yuki TANABE, Kayoko KANEKO
    1998 Volume 49 Issue 9 Pages 1003-1010
    Published: September 15, 1998
    Released on J-STAGE: April 23, 2010
    JOURNAL FREE ACCESS
    The factors influencing the feeling of satisfaction when eating were studied, and the balance among these factors was clarified for differences in sex and age. A questionnaire about the feeling of satisfaction with eating was sent out in November 1997 to high school students, college students and office workers. The conclusions were drawn after an analysis of the answers.
    The first factor analysis, involving the responses from all subjects enabled six factors to be identified about the feeling of satisfaction with eating : table setting, fashion and epicure, healthiness, value for money, table companions, and taste.
    The second factor analysis, dividing the subjects by sex and age, revealed a difference between the male and female about the feeling of satisfaction with eating. Different factors for males were obtained from each of 3 age groups, while the same factors for females were apparent from all age groups.
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  • The Osaka Banquets
    Haruko TAKAMASA
    1998 Volume 49 Issue 9 Pages 1011-1019
    Published: September 15, 1998
    Released on J-STAGE: March 10, 2010
    JOURNAL FREE ACCESS
    In this paper I have attempted to clarify the characteristic of the menus for the banquets held in Osaka for Korean delegations during the Edo period.
    Comparing the 6th Osaka banquet (1655) with the 7th one (1682) for the important officials of the delegation, changes were observed and the banquet for the 10th delegation (1748) tended to be simplified.
    Also, the delegates who arrived by ship were given food for the journey to and from Edo (Tokyo), and some of the attendants were supplied with food for two or more months when they remained in Osaka. At Osaka, there was the record that venison and whale meat sent by the Kii Tokugawa Household. The delegates were also invited to a drinking party by the Tsushima Household's officials in Osaka before they returned to Korea.
    Thus, each delegation was civilly received at Osaka, but the banquets became gradually simplified after 1682.
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  • Hiroko TAKABU, Setsuko FUSEYA, Sumiko ARIMA
    1998 Volume 49 Issue 9 Pages 1021-1026
    Published: September 15, 1998
    Released on J-STAGE: March 10, 2010
    JOURNAL FREE ACCESS
    The purpose of this study is to find out how the female college students evaluate body shapes of others, and to clarify the relationship between evaluated values of others and physical characteristics of evaluators, and the relationship between evaluated values and consciousness of those who evaluated them. In 1993, 298 female college students evaluated a number of body silhouettes. The evaluated values, body measurements of the silhouettes and of the students themselves, the degree of satisfaction with their body shapes, and the severity of the evaluation were analyzed. The main results are as follows : 1) The female students severely evaluated the body shapes of others. 2) The students evaluated as being beautiful body shapes of others as beautiful that were higher in bust height, waist height and hip height, and were narrower in breadths and circumferences. 3) The correlation coefficient between the severity of the evaluation and the physical characteristics of evaluators and the correlation coefficient between the severity of the evaluation and the satisfaction of evaluators with their own body shapes were not significant.
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  • Satsuki UNE, Masamitsu MIYOSHI
    1998 Volume 49 Issue 9 Pages 1027-1032
    Published: September 15, 1998
    Released on J-STAGE: March 10, 2010
    JOURNAL FREE ACCESS
    A polyphenol oxidase in Tsuyama “jinenjo” (Japanese yam) showed the highest activity under the conditions of pH 6.6 at 40°C. Pyrocatechol was found to be the most suitable substrate for this enzyme from the point of browning. The major polyphenol in jinenjo was pyrocatechol.
    Annual changes in the polyphenol oxidase and hemagglutinating activities were studied. Both activities showed seasonal changes with a peak in October, the pattern of these seasonal activity changes being similar.
    The best harvest time for jinenjo was judged to be later than November from the most desirable cooking condition of its “whiteness” due to the low activity of polyphenol oxidase. This harvest time was also appropriate, because jinenjo, which is often eaten raw, contained a low level of lectin and showed low toxicity.
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  • Satoshi USHIDA, Yuka TANIGAMI
    1998 Volume 49 Issue 9 Pages 1033-1036
    Published: September 15, 1998
    Released on J-STAGE: March 10, 2010
    JOURNAL FREE ACCESS
    Silk fabrics were dyed in an extract of fresh leaves of the Japanese indigo plant, Polygonum tinctorium Lour., under various conditions. After dyeing, the dyes on the fabrics were extracted with dimethylsulfoxide. HPLC analysis of the extract indicated the presence of indigo (blue dye) and indirubin (crimson dye) in the dyed fabrics. The ratios of the amount of indirubin (Mir) to that ofindigo (Min) in the dyed fabrics were determined for the dyed specimens. The relationship between Mir/Min and dyeing conditions was discussed. The favourable conditions for dyeing silk fabrics a red-purple shade are as follows : 1) the presence of 20-30% ethanol in the dyeing solution, 2) the pretreatment of the silk fabrics with alkaline such as sodium carbonate aq. solution, 3) a relatively high dyeing temperature.
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  • Setsuko FUSEYA, Hiroko TAKABU, Sumiko ARIMA
    1998 Volume 49 Issue 9 Pages 1037-1044
    Published: September 15, 1998
    Released on J-STAGE: March 10, 2010
    JOURNAL FREE ACCESS
    The aim of this study is to clarify body awareness of female college students and factors influencing their perceptions on body shape. A survey and body measurements were carried out on 289 female college students in 1993.
    The results obtained are as follows :
    1) Students are discontented with their large body girths, except bust girth, and their short heights and linear measurements. They are especially discontented with the lower half of their bodies.
    2) Students have a certain common image of the ideal body shape. Consequently, the standard deviations of ideal body values are smaller than those of students' real body values.
    3) Perception of body shape is composed of five factors, namely orientation to slenderness, slim hip, slim waist, large bust and tall stature.
    4) Satisfaction with the whole body is influenced by the shape of individual body features.
    5) Magazine articles on body shape or stylishness are important factors in determining body awareness.
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  • Kazuyasu MURAKAMI
    1998 Volume 49 Issue 9 Pages 1045-1048
    Published: September 15, 1998
    Released on J-STAGE: March 10, 2010
    JOURNAL FREE ACCESS
    The bacteria of the genus Legionella (legionellae) are widely distributed in the environment; however, how they are distributed in dwellings has not been clarified. This paper reports the findings of the analysis of legionellae in 119 water samples from bathtubs taken from households and common facilities such as homes for the aged, rehabilitation centers, dormitories and sanatoriums. Of the total, 73.9% of the samples were positive. Evaluating the number of bacteria on the basis of the guidelines from the Ministry of Health and Welfare, 47.9 % were considered safe. However, 52.1% were in the region where the bacteria growth needed to be prevented. There was no difference between households and common facilities in terms of positive percentage. We identified 34 colonies which had been isolated from the positive samples of legionellae. The greater part (82.4%) of the 34 colonies was found to be L. pneumophila, supporting the past data obtained with samples other than water from bathtubs. Legionellae are opportunistic bacteria, which occasionally cause pneumonia by inhalation of aerosol. Such being the case, contamination of water in bathtubs must be prevented where infants, the elderly and patients are involved.
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  • Takaya MORIGUCHI
    1998 Volume 49 Issue 9 Pages 1057-1058
    Published: September 15, 1998
    Released on J-STAGE: March 10, 2010
    JOURNAL FREE ACCESS
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  • Akio KOBAYASHI
    1998 Volume 49 Issue 9 Pages 1059-1061
    Published: September 15, 1998
    Released on J-STAGE: March 10, 2010
    JOURNAL FREE ACCESS
    Download PDF (548K)
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