This study reports on a field investigation on housewives not including those who work full time. The housewives under study were categorized into five groups on the basis of their intentions towards life sufficiency. We considered their lifestyle and background such as their consciousness and participation in family and community activities; their specific characteristics of educational background, and the environment in which they grew up and currently live.
Among these groups, statistically interesting differences are highlighted in terms of their concern towards family and community. First, their individual intentions towards household-works are related to the degree of satisfaction on one side, and their sense of participation in community activities is related to the degree of life sufficiency on the other. Second, how their intentions come about seems to depend on their educational environment, both at home and at school, and the type of community in which they have lived. Third, the educational background is not necessarily linked with the housewives' consciousness of life as well as activities.
From these findings, it may be said that the formation of self-being with their own consciousness of value for life is important.

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This study reports on a field investigation on housewives not including those who work full time. The housewives under study were categorized into five groups on the basis of their intentions towards life sufficiency. We considered their consciousness of their home life as an individual, as a housewife, as a wife and/or as a mother from two points : their specific characteristics, and the structure of their life.
Among these groups, statistically interesting differences are highlighted. Their consciousness or recognition is influenced more by the structure of their life than their specific characteristics. Especially, their consciousness as wife and/or mother is largely influenced by how they get along with their spouse, and their consciousness as housewife is influenced by how important they deem the family ties, in which stage of growth their children are, and/or how large the family income is. Their participation in community activities as individual is another important factor.
Moreover, the degree of their satisfaction in life depends largely on the relationship with other people, and their life sufficiency seems to depend on how to spend time by their own will.
From these findings, it may be said that both their recognition of home life and their pursuits of satisfaction in life based on subjective and autonomous elements are equally important.

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The purpose of this study is to find out how Osechi Ryori (the New Year Dishes) is succeeded or not succeeded from generation to generation in order to seek factors relating to the continuation of food culture while clarifying the intergenerational relationships enabling its continuation. By means of questionnaire and interview, a survey was conducted on female members of three generations in 50 families living in both urban and rural areas.
Regional and family differences were revealed as to how Osechi Ryori had been handed down from previous generations as well as the importance given to the traditional dishes. In both regions the food culture on the maternal side was easily succeeded by the female member such as from grandmother to granddaughter, while that on the paternal side had often been discontinued.
Sharing of cooking and eating is the most important factor to the conservation of food culture both on the paternal and maternal side. Sharing of cooking and eating by two or three generations reinforced the family ties; in such families, generational relationships were relatively equal and cooking gave no stress on the second generation (mother). As for the factors of discontinuation, intergenerational conflicts and cooking stress were cited; the second generation often felt they were forced to prepare food for the family as daughters-in-law. Observing their mother's situation, the third generation (granddaughters) in such families showed no keen attachment to the food culture of their families.

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Steamed glutinous rice often turns brown, and its subsequent appearance or when formed into rice cake is spoiled. When and how this phenomenon occurs has been unclear. Koganemochi and hiyokumochi varieties were examined to find the relationship between the browning of rice after steaming and subsequent storage, and between the browning and standing time after washing. Browning did not occur when raw rice was stored at 4°C, but marked browning of steamed rice was observed after raw rice had been stored at 37°C for 10-30 days and washed and left at 4°C for 7-9 days. In the raw rice which had turned brown after steaming, the amounts of reducing sugars and free amino acids initially increased and then decreased after reaching the maximum levels during standing. Browning occurred in the rice while these compounds were decreasing. When the raw rice had been soaked in water, the steamed rice did not show browning. In the soaked raw rice, neither reducing sugars nor free amino acids changed their contents. These results suggest that browning was related to an amino-carbonyl reaction among the reducing sugars and amino acids in the rice : when the amount of amino-carbonyl reaction compounds reached a certain level, steamed glutinous rice turned brown.

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Formulae have been given for the second moment of cross section I of a unit pleat as the functions of the half angle of a pleat's opening θ, the half width of a unit pleat l and the thickness of cloth t, assuming that the surface of the cloth was flat. These formulae could be presented as educational tools to make a comparison of the bending between the canti lever beam of clothing material and a unit pleat.
For the vertical setting of a unit pleat under the condition of tan θ≥_t/l, the values given by the derived equation I_∧ =lt (l² cos, ²θ+t²/sin²θ) /6 were inputed into an Excel program written by VBA. As the half angle θ reached zero, the value of I_∧ diverged to infinity. For a half angle of θ more than about 5° both with l=2.5 and 4 cm, the value of I_∧ for t= 0.06 cm was approximately comparable to two times that for t = 0.03 cm, as expected, since I_∧ had a proportional relation to the thickness t for t>>l. In addition, the decreasing tendency of I_∧ for t= 0.06 cm to that for t = 0.03 cm were almost the same within the range of θ=15-55° for l=4 cm.
For the horizontal setting of a unit pleat under the condition of tan θ≥t/l the values of I_< given by the equation I_<=2l³t sin² θ/3 had a proportional relation to the thickness t, increased rapidly with l, and showed the same dependence on the half angle θ.
It has been considered that the divergence of I_∧ arose near θ=0° due to a lack of free opening of a unit pleat for the condition of tan θ≥t/l. After the deletion of one bent top and two side edges, the equation for vertical setting was written as I_∧, _deleted =lt (l² COS ² θ t ²sin² θ) /6, yielding a definite value at θ=0°.Furthermore the, difference between this and the former equation for the vertical setting was lt³ (sin^-2θ-sin²θ) /6 with the values of 547lt³ atθ=1°, 21.9lt3 at θ=5° and 5.5lt³ at θ=10°. With these decreasing tendencies and the adding condition of t>> l, the effect of the deletions has not been observed for the not so small angle of θ.
Moreover, for the horizontal setting of this model without one left bend and two edges each at the upper and bottom position, the equation was written as I_<, _deleted = (2l^3& t sin² θ + 6l² t² cos θ sin θ +2lt³ cos²θ) /3, reaching the equation given by I_<=2l³t sin² θ/3 for t>>l.

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One reason riders fail to wear a helmet properly in summer is the sense of discomfort when a helmet is worn. We investigated the major factors in head discomfort when a helmet is worn in the summer season. The experiments were conducted under two conditions : with and without wind.
Despite finding no significant difference in humidity inside the helmet with and without wind, and only a slight difference of 0.43-0.47°C in temperature, wind lessened head discomfort compared with the no-wind condition. The results of a cluster analysis showed that subjective symptoms in the head region and the level of carbon dioxide inside the helmet were in the same cluster, suggesting a close relationship between head discomfort and the level of carbon dioxide inside the helmet. In addition to the factors of heat and humidity that have been used as indicators of head discomfort, it appears that the carbon dioxide level, as an indicator for ventilation inside the helmet, can also be used.

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The present study was designed to investigate the differences of the sense of identity and child-rearing between Japanese and Chinese women. Data were obtained on the basis of questionnaire distributed to 218 women aged from 30's to 60's (168 Japanese, 50 Chinese). The results were summarized as follows :
1) There was no significant difference in the level of identity achievement between Japanese and Chinese women. However, Japanese put more importance on the good relationship in society, neiborhood, and family for their identity than Chinese.
2) Chinese valued child-rearing more positively than Japansese. Chinese mothers' level of the feelings of being restricted by child-rearing was lower than that of Japanese mothers. Chinese mothers strongly thought that they had to bring up thier children to be “good children” than Japanese mothers. However, the stress in bringing up children was higher in Japanese mothers than Chinese mothers.
These differences in the sense of identity and child-rearing were discussed in relation to socio-cultural background.

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The content and composition of free amino acids in cabbage grown under different cultivation conditions were examined. Irrespective of the growing season and with the amount of nitrogen fertilizer, glutamine always constituted about half of the total free amino acids. The free amino acid content in July was significantly higher than that in August, September or October. When the amount of applied nitrogen fertilizer was increased, the proportion of glutamine in the total free amino acids was also increased. It was found that the darker green leaves contained more free amino acids than the paler-colored leaves.

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A survey was conducted of dinner menus for Junior-college students with the emphases on nutrition and desirability. The responses showed that the intake of vitamins, except for vitamin A, was appropriate, but that few students ingested the optimum amounts of fat, protein, calcium, iron and energy. The nutritional intake from dinner constituted 44.3% of the daily energy requirement, indicating that the nutritional intake was biased toward dinner. Forty-three point three to 50.6% of the menu had some problems in respect of the appearance; for instance, accentuating the 'red' and 'green' colors of foods, and the attention to food arrangement. It was found that the more desirable the menu was rated, the better was the appearance of visual image of the food.

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