Journal of Home Economics of Japan

The Implications of the Scottsdale Meeting to the Units of Home Economics in American Universities and Colleges : An Analysis Based on Some Questionnaire

Keiko MASUDA, Tamami AZUMA, Mayuko SUZUKI, Toshiko YOSHIMOTO, Hiroshi ...

2000 Volume 51 Issue 12 Pages 1105-1113
Published: December 15, 2000
Released on J-STAGE: March 10, 2010

DOIhttps://doi.org/10.11428/jhej1987.51.1105

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This research aims to examine how the administrators of the Home Economics-related academic units in American universities and colleges have responded to the 1993 Scottsdale Conference's resolution to change the name of the profession and what problem areas they find with respect to the field of Home Economics.
According to the questionnaire survey we conducted with the cooperation of the American deans and administrators of these courses in September 1995, 61.0% of the respondents supported the name change of the profession from Home Economics (HE) to Family and Consumer Sciences (FCS). The follow-up research in 1998 showed that the number of the academic units at the university/college level employing the terminology, FCS in their names had increased from 20 (1995) to 46 (1998), with the number of the academic units using nomenclature of HE, decreasing from 60 to only 28.
It appears that trends in the field of HE in the United States toward addressing the long-seated problems in terms of professional recognition and identity have been the driving force towards supporting the name change of the profession.

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Effect of Roasting Conditions on the Food Quality of Sesame Seeds

Tamami TAKEDA, Hiroko AONO, Yasuko FUKUDA, Keiko HATAE, Atsuko SHIMADA

2000 Volume 51 Issue 12 Pages 1115-1125
Published: December 15, 2000
Released on J-STAGE: March 10, 2010

DOIhttps://doi.org/10.11428/jhej1987.51.1115

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The effects of roasting at 170°C, 200°C and 230°C for 5-40 min on the appearance, fine structure, texture, saccharides and lignans of sesame seeds were examined.
Sesame seeds roasted at 170°C for up to 20 min were slightly browned with a cracked surface, but had a poor texture. Seeds roasted at 230°C for 5-15 min burst and had a good texture. Distinct spaces were apparent by SEM between the residual endosperm tissue and the cotyledon. However, strong browning and cracks on the surface had already occurred after roasting for 5 min. In addition, sesamol was significantly produced. Seeds roasted at 200°C had similar characteristics to those roasted at 230°C.
The free saccharides, glucose, fructose, sucrose, planteose and stachyose, were detected in the sesame seeds. While stachyose was relatively stable, the other saccharides were rapidly degraded at the higher roasting temperatures. A high correlation was apparent between the total amount of these saccharides and the surface color (L value).

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Purification and Crystallization of a New Bacillus subtilis Elastase

Kanako MURAMATSU, Noriko YAMAWAKE, Tomoe YOSHIMI, Yukiko KANAI, Michiy ...

2000 Volume 51 Issue 12 Pages 1127-1135
Published: December 15, 2000
Released on J-STAGE: March 10, 2010

DOIhttps://doi.org/10.11428/jhej1987.51.1127

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A new elastase secreted by Bacillus subtilis (natto) was purified and crystallized. The enzyme was purified by ammonium sulfate precipitation and repeated chromatography. The crystallization was performed in 60% saturated ammonium sulfate, and a rhombic crystal was obtained. The crystallized enzyme had a molecular mass of 29.8 kDa according to SDS-PAGE and an isoelectric point of 8.5. The optimum pH was 9.0, the optimum temperature was 50°C, and it was stable between pH 8.0 and 9.0. The elastin hydrolyzing activity of the enzyme was compared to the casein hydrolyzing activity, and the relative activity for elastin/casein value of the enzyme was higher than that of pronase. The elastase activity was inhibited by active-site inhibitors of serine protease, DFP and PMSF, and by inorganic metal ions. These characteristics show that the enzyme was different from the elastases previously reported.

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Effects of Teas, Wines, Soft Drinks, and Seasonings on the Stability of Linoleic Acid Hydroperoxide

Tamako NISHIIKE, Tomoko IWANAGA, Rena YAMAUCHI, Hitoshi TAKAMURA, Teru ...

2000 Volume 51 Issue 12 Pages 1137-1143
Published: December 15, 2000
Released on J-STAGE: March 10, 2010

DOIhttps://doi.org/10.11428/jhej1987.51.1137

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Lipid hydroperoxides are known to decrease food quality and safety. However, the stability of hydroperoxides in foods has been hardly investigated. We have reported that pH and various food components such as metal ions, amino acids, sugars and ascorbic acid affected to the stability of linoleic acid hydroperoxide (hydroperoxyoctadecadienoic acid; HPOD). In this study, we examined effects of various beverages and seasonings on the stability of HPOD. Teas, carrot juice, tomato juice, and 5% soy sauce showed the suppressive effect on the decomposition of HPOD. This may be due to the radical scavenging activity of tea polyphenols, carotenoids, and amino-carbonyl reaction products. However, 50% soy sauce showed the accelerative effect on the decomposition of HPOD because of iron ions.

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Characteristics of the Residential Environment and the Residential Environment Management Systems in Detached Housing Areas

Studies on the Detached Housing Areas Developed in Osaka Prefecture from 1975 to 1996

Yasuyo INUI, Tsuneo KAJIURA, Shinobu FUJITA

2000 Volume 51 Issue 12 Pages 1145-1157
Published: December 15, 2000
Released on J-STAGE: March 10, 2010

DOIhttps://doi.org/10.11428/jhej1987.51.1145

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This study concerns the management of the residential environment at detached housing areas in urban region, and aims to make clear how the establishment of the common-use facilities has improved and what measures development bodies have taken to support residents in their residential environment management at the detached housing areas developed in Osaka Prefecture, the center of Kansai urban region, from 1975 to 1996. The results are as follows : 1) Improvement has been noted as regards the establishment of common-use facilities and the rules governing residential environment management over the years, but the degree of their progress depended on the development method and the scale of development. 2) Keeping pace with improvement activities, the development bodies increased their support in the residential environment management sector as well.

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[title in Japanese]

Masayo MORISHITA

2000 Volume 51 Issue 12 Pages 1159-1160
Published: December 15, 2000
Released on J-STAGE: March 10, 2010

DOIhttps://doi.org/10.11428/jhej1987.51.1159

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[title in Japanese]

AIKO INOUE

2000 Volume 51 Issue 12 Pages 1161-1162
Published: December 15, 2000
Released on J-STAGE: March 10, 2010

DOIhttps://doi.org/10.11428/jhej1987.51.1161

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[title in Japanese]

[in Japanese]

2000 Volume 51 Issue 12 Pages 1163-1164
Published: December 15, 2000
Released on J-STAGE: March 10, 2010

DOIhttps://doi.org/10.11428/jhej1987.51.1163

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[title in Japanese]

[in Japanese]

2000 Volume 51 Issue 12 Pages 1165-1167
Published: December 15, 2000
Released on J-STAGE: March 10, 2010

DOIhttps://doi.org/10.11428/jhej1987.51.1165

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[title in Japanese]

Toshiya YAMAMOTO, Chengnan PIAN

2000 Volume 51 Issue 12 Pages 1169-1174
Published: December 15, 2000
Released on J-STAGE: March 10, 2010

DOIhttps://doi.org/10.11428/jhej1987.51.1169

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