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Predecessor
Volume 50, Issue 2
Displaying 1-15 of 15 articles from this issue
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Ayako TANIGUCHI1999 Volume 50 Issue 2 Pages 111-120
Published: February 15, 1999
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESS“Keizaishogaku Kaseiyoshi” is the translated book on home management which was read most widely in the early Meiji Era. The purpose of this paper is to clarify the original texts of Nagamine Hideki edited and translated, “Keizaishogaku Kaseiyoshi Kohen (the latter part), ” and to compare the translation with the original texts so as to interpret how the contents of the original books were accepted in Japan in early Meiji Era.
The results are as follows :
The original texts of “Keizaishogaku Kaseiyoshi Kohen” are Andrew Combe : The Management of Infancy, D. Appleton and Co., New York (1875), and Thomas Bull : Hints to Mothers, Longmans, Green, and, Co., London (1876). The original authors are both English physicians, and the original texts are written in order to offer the medical knowledge on pregnancy, delivery and rearing infancy to the mothers. The characteristic of the original texts is to try to apply the hygiene and physiology to the family life.
Nagamine Hideki chose the two books, translated the parts related to the woman's lifecourse into “Keizaishogaku Kaseiyoshi Kohen.” This is why the title page of the translation says “Nagamine Hideki San-yaku (edited and translated).”View full abstractDownload PDF (1606K) -
Tamami AZUMA, Kyoko OJIMA, Miwako ARAFUKA, Hisako YAMAGUCHI1999 Volume 50 Issue 2 Pages 121-128
Published: February 15, 1999
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSThis study purports to investigate the actual conditions of family risk management in lifelong planning. In this paper, we specifically try to clarify the effect of household characteristics on the recognition of family risk. We distributed to and collected a questionnaire from those families with children of kindergarten to college age in Aichi Prefecture, and analyzed the data obtained by the Hayashi Quantification Scale Type 1.
The results are as follows :
1) Household income level has the greatest influence on the recognition of family risk in lifelong planning. Low income families are more aware of family risk than high income families.
2) Which values are stressed in family life is the second greatest influence on the recognition of family risk. Families whose members consider “stable life” important are more aware of their own risk.
To sum up, a sense of “anxiety” increases the recognition of risk, and, therefore, we find that there is a need to study the family management with respect to the family members' anxiety.View full abstractDownload PDF (1190K) -
Satsuki UNE, Masamitsu MIYOSHI1999 Volume 50 Issue 2 Pages 129-136
Published: February 15, 1999
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSA lectin was purified from boiled cauliflower (Brassica oleracea var. botys) by ion-exchange chromatography on DEAE-cellulose and gel filtration on Sephacel S-1000. It was homogeneous by high-performance chromatography and its molecular weight was calculated to be 7, 400, 000. This lectin contained 67.5% carbohydrate which was mainly composed of rhamnose, mannose, galactose, glucose, arabinose and galacturonic acid. The protein fraction of this lectin was rich in alanin, glycine and glutamic acid. The lectin was resistant to proteases, and 78% of its activity remained after being heated at 100°C for 60 min. The hemagglutinating activity of this lectin was inhibited by fetuin and thyroglobulin.View full abstractDownload PDF (876K) -
Naoko TERASAWA, Tamie MATSUURA1999 Volume 50 Issue 2 Pages 137-145
Published: February 15, 1999
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSThe effects of adding new types of commercial sweeteners on the physical properties of apple jam were investigated and compared with the addition of sugar. Jam samples were prepared by these sweeteners instead of sugar.
The texture (hardness, adhesion, cohesiveness, agglutination, and elasticity) of the jam made with lactoligosaccharide showed the nearest properties to those of the jam made with sugar when evaluated by a rheometer.
The pH value of samples was in the range 3.3-3.6.
The most hygroscopic jam was that made with D-sorbit, and the least was with erythritol, although there was little difference. No microorganic growth was apparent on any of the samples.
The only sample that exhibited crystallization after storage for 30 days at 5 and 20 t was that made with erythritol.
A sensory test conducted by the balanced incomplete block design showed no significant difference in the overall evaluation of the samples.View full abstractDownload PDF (3405K) -
Saori KAIDA, Masaaki TAMAGAWA, Shoko SHIBUKAWA1999 Volume 50 Issue 2 Pages 147-154
Published: February 15, 1999
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSThe optimum frying conditions for beef were determined by heating a 20 mm × 50 mm dia. piece of beef in a pan at various temperatures (120, 160, 180, 200 and 220°C). The respective heating times that were necessary to make the center temperature of a samples reach 55, 70 and 85°C were measured. After heating, the weight loss, thickness, surface color and hardness were also measured.
The results indicate that the hardness and thickness were directly related to the center temperature, regardless of the pan temperature. On the other hand, the pan temperature had strong influence on the surface color, and the range of time for good browning at various pan temperatures could be defined. The heating time calculated by applying the unsteady heat conduction in a semi-infinite plate and the surface browning time range were used to determine the optimum heating conditions for beef.View full abstractDownload PDF (1586K) -
Keiko HATAE, Keiko NAKATANI, Nami FUKUTOME, Atsuko SHIMADA1999 Volume 50 Issue 2 Pages 155-162
Published: February 15, 1999
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSBased on the questionnaire results in our previous study, sensory analyses were carried out to objectively evaluate the difference in preference for tasty foods. Four kinds of vegetable, two kinds of pasta, three kinds of baked food and four kinds of cooked rice were selected for comparison. Each food was cooked for different times and made into five or six samples.
Panels composed of 40-45 Japanese women and 40-44 French women were asked to judge each sample of the selected foods according to their preference. The Japnanese panelists regarded a green color important for cooked vegetables and preferred firm samples cooked for a short time, while the French panelists preferred the softer vegetable samples cooked for a longer time. A darker baked color was preferred by the French panelists than by the Japanese panelists. The preference pattern for cooked rice was totally different between the two countries.
The Japanese panelists tended to have a narrow range of preference for all the foods, while the French panelists had a wider range of preference.View full abstractDownload PDF (766K) -
Miyo MURAMOTO, Masashi OMORI, Hiromichi KATO1999 Volume 50 Issue 2 Pages 163-168
Published: February 15, 1999
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSThe interaction between tea catechin and various food constituents in the digestive system was investigated. The content of tea catechin was determined by the ferrous tartrate method, and the catechin components were evaluated by HPLC for the supernatant after centrifuging the mixture of tea catechin and a food constituent.
An appreciable difference was found in the tea catechin content of mixtures of catechin with milk casein and bovine albumin. A catechin component analysis showed that the contents of (-) -epicatechin gallate (ECg) and (-) -epigallocatechin gallate (EGCg) were low in catechin mixtures with milk casein, 1 % bovine albumin and corn starch. A tea catechin solution exhibited its absorption maximum at 274.5 nm in the ultraviolet region. The absorption bands of catechin mixtures with corn starch and milk casein were shifted downfield due to excitation of the η electron, while the mixture with 3% bovine albumin was shifted upfield due to excitation of the π electron; these shifts were respectively coupled with decreased and increased optical density at the absorption maxima.View full abstractDownload PDF (612K) -
Yoshiko HIBI1999 Volume 50 Issue 2 Pages 169-174
Published: February 15, 1999
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSThe gelatinization properties of cooked nonglutinous rice and glutinous rice stored at 5°C were determined by measuring the degree of gelatinization and viscosity. The degree of gelatinization of both types of retrograded rice was markedly decreased after 1 day of storage and tended to be related to the starting viscosity.
Both types of retrograded rice showed a lower-temperature peak which did not appear in the viscogram of either raw rice sample : for the nonglutinous rice, the higher-temperature peak shown in the viscogram of the raw sample was also shown with the one at lower temperature, while for glutinous rice, only the peak at lower temperature was shown.
The viscosity of the peaks increased to a maximum value after 6 days of storage, and then decreased.View full abstractDownload PDF (792K) -
Yuka UTSUNOMIYA, Kimio MASUMOTO1999 Volume 50 Issue 2 Pages 175-182
Published: February 15, 1999
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSThis paper is an analysis of research concerning the diffusion of durable consumer goods in the village of Angkhai in northern Thailand. The questionnaire surveys were held twice at the pro-electrification (Oct. 1996) and post-electrification (Oct. 1997) for a comparison of diffusion. In addition the surveys were also held in the neighboring village of Omlong (electrified) at the same point over a specific period of time for the purpose of comparison between two villages.
The diffusion of durable consumer goods of Angkhai is noticeably grown after the the electrification. It is higher than in Omlong, and obviously influenced by the electrification. A gas stove and sewing machine, though they are not concerned with the electric power supply to the village, have shown a high growth of diffusion. It might be an indication of villagers' intentions to acquire a decent life with the opportunity of present electrification.View full abstractDownload PDF (1040K) -
Yoshiko HIBI, Machiko ADACHI, Akiko MAEDA, Fumiko HAYAKAWA1999 Volume 50 Issue 2 Pages 183-192
Published: February 15, 1999
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSThe difference in preference for tea, especially for black tea, in the four areas of Shiga Prefecture, Keihin region, Hanshin region, and Nagasaki Prefecture was surveyed by questionnaire. The questionnaire was distributed to young female students who had lived in the respective areas for a period of 18-22 years.
The respondents in the Keihin and Hanshin regions preferred black tea to green tea. Most of the respondents in each area referred to the taste as the reason for their tea preference, while aroma was more referred to by the respondents who preferred black tea than those who preferred green tea. A general low frequency of drinking black tea was seen in the four areas. Those who preferred black tea tended to drink more of it than those who preferred green tea. The serving methods were different in the two areas where the respondents preferred black tea. In the Hanshin region, the preference was for black tea brewed by pouring boiling water on to the tea leaves, and served with sugar and lemon or with sugar and milk. In the Keihin region, on the other hand, the preference was for canned black tea served with sugar and lemon or with sugar and milk.View full abstractDownload PDF (1285K) -
Miwa SHINDEN1999 Volume 50 Issue 2 Pages 193-194
Published: February 15, 1999
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSDownload PDF (489K) -
Keiko OTA1999 Volume 50 Issue 2 Pages 195-196
Published: February 15, 1999
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSDownload PDF (444K) -
Rie NII1999 Volume 50 Issue 2 Pages 197-198
Published: February 15, 1999
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSDownload PDF (502K) -
Ichiro NISHIMURA1999 Volume 50 Issue 2 Pages 199-200
Published: February 15, 1999
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSDownload PDF (402K) -
Fumiko MURAKAMI1999 Volume 50 Issue 2 Pages 201-203
Published: February 15, 1999
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSDownload PDF (461K)
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