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Predecessor
Volume 51, Issue 10
Displaying 1-12 of 12 articles from this issue
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Sumiko ODANI, Isao MIYAMOTO, Midori KASAI, Keiko HATAE, Atsuko SHIMADA2000 Volume 51 Issue 10 Pages 905-912
Published: October 15, 2000
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSA high hydrostatic pressure of 100-400 MPa was applied to fresh egg yolks. The rheological properties of the resulting egg yolks were evaluated by measuring viscosity at a high shear rate (10-1-103 s-1) in steady-state and at a very low shear rate (10-1 -10-3 s-1) in spring relaxation. The flow curves for the egg yolks showed non-thixotropic behavior after the application of 200-300 MPa, but thixotropic behavior after 400 MPa. The thixotropic property and yield values were then evaluated. The thixotropic parameter Th of the egg yolk pressurized at 400 MPa (12.8× 103Pa·s-1) was larger than that of egg yolk pressurized at 100 MPa (0.09 × 103Pa·s-1). The viscosity of all pressurized egg yolks obeyed the power law. While the consistency index K was increased, the flow behavior index n was decreased with increasing pressure and time applied. Casson's yield value in the spring relaxation was 140 MPa for the egg yolk which had been pressurized at 400 MPa for 10 min. This value is less than the 340 MPa which was evaluated for the steady state. This result indicates that a spring relaxation study would be useful for evaluating the yield value.View full abstractDownload PDF (992K) -
Yuka UTSUNOMIYA, Kimio MASUMOTO2000 Volume 51 Issue 10 Pages 913-932
Published: October 15, 2000
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSA study on the snack-eating habits of children and students has been in progress since 1997 in the Chiang Mai urban area, Fang country town, and Samoeng rural area of North Thailand. As part of this study, the effects of information and economic development on the selection of four major snacks were surveyed by a mass questionnaire and interview in 1998.
“Fast-foods” and “chocolate” were strongly influenced by the available local information. “Thai snacks” and “instant noodles, ” and also “fast-foods” and “chocolate” were affected by the degree of local economic development : the former two items were easy to obtain anywhere, while the latter two were hard to get in local areas.
The reasons quoted why chocolate and instant noodles are not eaten in Chiang Mai were “anxious about putting on weight” and “bad for health.” These answers indicate the relatively new trend that has been observed in advanced countries. On the other hand, in Fang and Samoeng, a yearning for new snacks, e.g. fast-foods and chocolate, was recognized. However, it was difficult for the children and students in these two areas to obtain them, and the consciousness for maintaining traditions is still alive.View full abstractDownload PDF (2589K) -
Formation and Development of the Traditional Food on the Offering Dishes (Part1)Noriko TOMIOKA2000 Volume 51 Issue 10 Pages 933-942
Published: October 15, 2000
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSIn order to clarify the formation of traditional food on the offering dishes, a field survey was conducted on the edible burdock dishes handed down as the offering dishes of the festival in Nara Prefecture Sakurai City Area. The results were as follows :
1) Edible burdock was used as an offering of the New Year's Festival because of its nutritional and medicinal effect.
2) From the standpoint of folklore, it was thought that what was connected with “OX” was offered as the offering dishes for praying an abundant harvest.
3) The offering dishes of edible burdock were cooked with salt and soybean, which had the meaning of worship of ancestor souls and wish for longevity. It can be guessed that the offering dishes of edible burdock gradually changed to the cookery using miso and soy sauce from salt and soybean.View full abstractDownload PDF (1465K) -
Mika IIJIMA, Kunio NAKAMURA2000 Volume 51 Issue 10 Pages 943-952
Published: October 15, 2000
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSPolyurethane (PU) films were prepared from diphenylmethane diisocyanate (MDI) and polyethylene glycol (PEG) with bean-curd refuse (BCR) as a polyol. Biodegradability of the PU films was investigated in soil and in activated sludge. Biodegradation tests showed that weight loss of PU increased when the content of BCR increased and decreased when the particle size of BCR increased. Morphological observation with a scanning electron microscope (SEM) showed surface damage caused by microorganisms. Thermal and viscoelasitic properties before and after biodegradation tests were measured by differential scanning calorimetry (DSC) and by dynamic mechanical analysis (DMA). Glass transition temperature (Tg) and dynamic modulus (E') of PUs decreased with increasing degradation time. This means that PU main chains were broken by microorganisms.View full abstractDownload PDF (2322K) -
Shiori MIYAMOTO, Chieko SUDA2000 Volume 51 Issue 10 Pages 953-962
Published: October 15, 2000
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSThe color, strength and color fastness of the test pieces dyed by using electronic range heating were compared with those of the samples dyed by conventional dip dyeing through colorimetry, tensile testing, washfastness testing and lightfastness testing. The test cloths woven of various kinds of fibers were dyed with natural or synthetic dyes. Almost all of the cloths dyed under electronic range heating showed deeper color and higher chroma than the conventionally dyed ones. It was inferred that the effect of dyeing by this method resulted from a rise in temperature of the interior of the fiber due to the dielectric property of the fibers. The yarn tensile strength of the cloths dyed by this method was slightly lower than that of the conventionally dyed ones. The color fastness to washing of the cloths dyed by this method was better than that of the latter ones. Hence, it was ascertained that the dyeing method using electronic range heating has some advantages over the conventional method.View full abstractDownload PDF (1219K) -
A Method to Estimate the Pattern Shape of Collars from a Fashion Illustration (Part 2)Asako UEMURA, Masaru YAMAKAWA2000 Volume 51 Issue 10 Pages 963-970
Published: October 15, 2000
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSThe purpose of this paper is to enlarge the range of estimation for any kind of neckline figure. In the last paper, we used only one neckline pattern, so we can express the shape of the collar's sewing line only with the depth of the collar. The length of the neckline varies with the neckline shape, and it influences the figure of the collar's sewing line. Therefore, the shape of the collar's sewing line can not be expressed only by the depth of the collar. For this reason, we propose to use the radius of the collar's sewing line curvature in the vicinity of the S.N.P. (side neck point) as a new factor.
The radius of the neckline curvature on the body could be estimated from the depth of neckline at the front neck point and at the side neck point on the illustration.
We find that the relation between K/c (K : collar stand value, c : collar width) and MR/ER (MR : the neckline curvature, ER : the collar's sewing line curvature), has a correlation. In this way, ER could be estimated from MR.
As a result, we could estimate the shape of the collar pattern from various neckline types.View full abstractDownload PDF (923K) -
Nobuko SASAMOTO, Kazuo MAIE, Kunio NAKAMURA2000 Volume 51 Issue 10 Pages 971-977
Published: October 15, 2000
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSThe seam strength of fabrics sewed by hand sewing methods was investigated in order to clarify the mechanical and morphological properties of Japanese traditional hand sewing. Two hand sewing methods were compared. One is “plain stitch, ” the other is “right angle stitch, ” which is defined as the stitch-formed seams on fabrics by a needle-like machine sewing. Silk and cotton fabrics and sewing threads were used.
1) The breaking strength of a 3 mm seam was higher than that of a 4 mm seam according to the stitch density, and the breaking strength of a seam with a right angle stitch was higher than that with a plain stitch because of the higher thread angle of the plain stitch.
2) The shrinkage of the plain stitch seam was higher than that of the right angle stitch seam in cotton and silk fabrics, which meant that the plain stitch is better than the right angle stitch for fabrics with weaker breaking strength.
3) The break holes of the fabrics sewed by the plain stitch were smaller than those sewed by the right angle stitch. These results explain why the plain stitch has been used for a long time to construct Japanese traditional costume, “Kimono.”View full abstractDownload PDF (1338K) -
Noriko MITSUHASHI2000 Volume 51 Issue 10 Pages 979-980
Published: October 15, 2000
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSDownload PDF (377K) -
[in Japanese]2000 Volume 51 Issue 10 Pages 981-984
Published: October 15, 2000
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSDownload PDF (477K) -
[in Japanese]2000 Volume 51 Issue 10 Pages 985
Published: October 15, 2000
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSDownload PDF (179K) -
Akio MIYOSHI2000 Volume 51 Issue 10 Pages 987-993
Published: October 15, 2000
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSDownload PDF (1143K) -
Fumio INUZUKA2000 Volume 51 Issue 10 Pages 995-1000
Published: October 15, 2000
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSDownload PDF (887K)
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