The effects of visual stimulation on the sensitivity for four basic tastes were studied in female college students.
Appropriate visual stimulants for food were selected by questionnaire to represent the four basic tastes. Taste sensitivity was measured by the filter-paper-disk method with or without visual stimulation.
Most visual stimulations had effect on the insensitivity to a sour taste. Visual stimulation by sweet foods only enhanced the sensitivity to a sweet taste. On the contrary, visual stimulation by bitter foods enhanced the taste sensitivity for sweetness and saltiness. The taste sensitivity in the central area of the tongue was reconfirmed to be most insensitive of the four areas tested, especially regarding saltiness and bitterness.
It was concluded that visual stimulation influenced taste sensitivity, although this depended on the stimulant used.

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Each family member desires to have a healthy and comfortable lifestyle in terms of clothing practices. The purpose of the questionnaire is to assess the reformed clothing practices of all family members. The total number of subjects was 2, 179 for both sexes from 10 to 98 years old. The mean scale value for each question was calculated. Based on factor analysis using 25 questions, four factors were interpreted. The mean factor score and scale value for each age group for both sexes were discussed.
The results are as follows :
1. For male and female subjects, the mean of scale value related to personality traits is larger than the scale value related to fashion. Everyone desires clothing that reflects their individual personality. Gender inequality for clothing practices showed that males over 40 years of age did not take part in clothing selection and did not enjoy their clothing routines. It was concluded that all people must find a way to enjoy their own clothing routines and to feel satisfied that their clothing routine practices reflect their individuality and personality.
2. The cumulative percentage of four factors, “comfort desired, ” “desired body type, ” “tradition for reformed clothing routines, ” and “individuality for reformed routines, ” was 84.3.
3. “Comfort desired” increased with age for both sexes. As the percentage of this factor was 40, it was concluded that family members desire wearing comfortability.
4. The highest value of “desired body type” was found to be the 16-year-old age group, for both sexes. In female subjects this decreases with age, but male subjects in the 40-60-year-age group showed an increase. Most of these results were related to leg length, waist and hip girth rather than to height.
5. For both sexes, “tradition for reformed clothing routines” increased with age. Results showed gender specific practices and generational differences.
6. “Individuality for reformed routines” showed (gender specific) practices and generational differences. The 16 and 20-year-old male group recorded the highest value, while the 60-year-old group recorded the lowest value.
7. Female subjects had larger factor scores than their male counterparts for each of the four factors.

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This paper aims to clarify the nature of respite care offered to impaired elderly while investigating the degree of stress on the part of caregivers, the effect of respite care, and the demand from the caregivers. The results of the survey are as follows :
1) The degree of stress the caregivers are likely to suffer from depends on their age as well as length of care giving.
2) The degree of the afore-mentioned stress is attributed to the users' mental conditions, but it does not follow that 'the intensity of caregivers' stress becomes greater in proportion to the seriousness of users' conditions.
3) Many of the caregivers, who feel satisfied to be able to get enough sleep as a result of respite care, have intensive stress.
4) In general, caregivers tend to demand respite care in an emergency case. This tendency is notable among the caregivers with intensive mental stress.
5) Many of caregivers, who hope to use institutional care for an extended period of time, have intensive stresses.

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To reveal the characteristic flavor of brown roux obtained by cooking wheat flour and butter at a high temperature of 180°C, we prepared aroma concentrates from two kinds of roux : one (roux A) was obtained by heating the material to 180°C, while the other (roux B) was obtained by heating the same material to 180°C and holding it at that temperature for 5 min. We then analyzed the two samples by GC and GC-MS.
The aroma concentrate from roux A weighed about 4 times as much as that from roux heated to 100°C-which was reported in our previous paper. The aroma concentrate from roux B was about the same weight as that from roux A. Twelve flavor components were newly identified in the aroma concentrate from the roux A. They consisted of seven heterocyclic compounds containing oxygen or nitrogen (furans, pyrazines, pyrroles, etc.), two cyclic ketones, which might have been formed by an amino-carbonyl reaction, and two acids and an aldehyde, which might have been derived from lipids. These compounds were also present in the aroma concentrate from roux B. These components seem to contribute greatly to the flavor of the roux heated to 180°C which had a slightly sweet, strongly burnt odor.
The relative contents of such heterocyclic compounds as furans and pyrazines increased markedly with increasing heating temperature. In contrast, carboxylic acids, lactones and such methylketones as 2-undecanone decreased. Thus, the relative contents of individual flavor components of the roux heated to 180°C, as distinct from white roux, may also contribute to the development of the characteristic flavor of brown roux.

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From the standpoint of saving water in home laundry, the effect of soiling on white cotton cloths was investigated by using washing water to which bath liquid containing pigments had been added. The used bath liquid contained ca. 93% inorganic salt (NaHCO₃, Na₂SO₄, etc.) and a few kinds of pigments (acid dye), and its instructed concentration was 30 g/200l (0.015%). The soiling experiment was carried out using a washing machine and an incubator. The degree of soiling was measured by Hunter's color difference (ΔE) using a color difference meter. Soiling by 6 kinds of pigments on white cotton cloths decreased in the order of red No. 230 (1) >orange No. 205>blue No.2>yellow No. 5>red No. 106>green No. 204, at NaHCO₃ 0.1% solution. As a result of repeated laundering using the water containing bath liquid, the degree of soiling on cotton cloths increased, although pigment concentration was very low (0.20-0.45 ppm) in 0.015% bath liquid. Soiling of pigment increased remarkably when inorganic salts were added in comparison with surfactant, and it decreased in the order of Na₂SO4>Na₂CO3>NaHCO₃. Therefore, it was suggested that the Na₂SO4 component in laundry detergent solution promotes soiling by pigments when the concentration is higher than that of bath liquid salts.

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To verify the cleaning performance and sanitary condition of acrylic fiber dish cleaner, which is used without detergent, we compared its cleaning performance with that of sponge dish cleaner, which is used with detergent. The following results were obtained.
(1) It was proved that the cleaning power of acrylic fiber dish cleaner is equivalent, under certain conditions, to that of sponge dish cleaner used with kitchen soap or synthetic detergent.
(2) In the case of cleaning a polypropylene dish having residue of hot hamburger steak, the cleaning power of the acrylic fiber dish cleaner was low when the temperature of the water was low. However, as the water temperature increased, so did the cleaning power, to the point of being equivalent to that of the sponge dish cleaner used with kitchen soap.
(3) The sanitary condition of acrylic fiber dish cleaner after being used can sufficiently be maintained using a simple method such as washing with kitchen soap, as in the case of cleaning a dish having residue of hot hamburger steak. However, in the case of cleaning a dish having residue of uncooked food such as raw fish, chlorine disinfection is necessary in addition to washing with kitchen soap.

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We made a study on the burden of school bags on junior high school (JHS) students by way of observation. Using six JHS students as subjects to shoulder a 6 kg bag each, we measured their statokinesigram and observed their posture in the upright standing position. Their bag-bearing style varied from rucksack type to straight downward one-side shouldering to diagonal shouldering. Aremarkable lateral swaying statokinesigram was observed in the straight downward one-side shouldering. This style also showed a significant difference from the non-shouldering style in “length of locus/outline area.” It can be said that posture-controlling capacity declined. The burden pressure in descending order was straight downward, diagonal, and rucksack style shouldering. The largest pressure value of the straight downward style was 52.6 kPa on average. An examination of the subjects' posture through silhouette photographs showed an inclination of the subjects' body from the burdened side to the opposite side, indicating load balancing. We offered advice to parties concerned regarding measures which could be taken to reduce the burden of school bags on JHS students.

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[in Japanese]

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[in Japanese]

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