An aqueous extract of tempe exhibited strong thrombolytic activity, the average activity being about 450 IU (as urokinase) /g dry weight. The isoelectric point of the enzyme in tempe providing this thrombolytic activity was estimated to be about 8.7 by isoelectric focusing and its molecular weight to be about 30, 000 by gel filtration. This enzyme not only digested thrombotic protein (fibrin) but also slightly digested Suc-Ala-Ala-Pro-Phe-pNA and H-ID-Val-Leu-Lys-pNA. The activity of this enzyme was lost above 65°C and greatly inhibited by 1 mm diisopropyl fluorophosphate and by 1 mg/ml of elastatinal. The inhibition of elastinal for the digestion of Suc-Ala-Ala-Pro-Phe-pNA was competitive and its Ki value was about 9.8× 10^-8M.

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The time-course characteristics of the amount of water absorption in vacuum-dried agar gels containing dimethyldioctadecylammonium chloride (DMDOAC), poly (vinyl acetate) emulsion (PVAc-E) and their mixtures was measured in order to investigate the water absorbency of food model systems. Scanning electron microscopy showed the network of the gel containing DMDOAC more indistinctly than that of the gel of agar alone. The clear network of the gel mixed with PVAc-E could be observed by the adsorption of PVAc in which was coherent in several pieces. The gel containing the mixture of DMDOAC and PVAc-E showed a network with adsorbed PVAc which was coherent in several pieces and seemed to be covered by DMDOAC. The water absorption process for each gel involved in common two steps, the first absorbing water at a high rate for about 120 min, reaching an inflection point at that time, and then absorbing water at a low rate, finally almost reaching saturation, without being influenced by the presence or concentration of the additives. The initial rate and saturation weight of water absorption for the gel of agar alone were 0.85 g/g·min and 21.8 g/g, respectively. The initial rate and saturation weight of water absorption for the gel including DMDOAC and the gel including the mixture of DMDOAC and PVAc-E showed exponential and logarithmic decreases with increasing concentration. The initial rate and saturation weight of water absorption for the gel including PVAc-E showed the maximum values at 0.1 wt% and minimum values at 1.0 wt%, the characteristic changing from the exponential decrease.

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The effect of sodium chloride on the sample temperature and absorbed energy during microwave heating was investigated by using 0-20% NaCl solutions. The energy-transfer efficiency of the samples increased up to a sample volume of 500 ml, then slightly increased and finally approximated to about 90% of the power of the microwave oven. As the concentration of NaCl was increased, the energy-transfer efficiency decreased for every sample volume. The difference in energy-transfer efficiency between the NaCl solution and water was negligible when the NaCl concentration was 1%. Although the average temperature of each NaCl solution was lower than that of the water before reaching boiling point, the amount of evaporation was higher. This phenomenon resulted from the extreme nonuniformity of temperature in the NaCl solution. It is believed that the microwave power in the NaCl solution was mostly absorbed until it had penetrated several millimeters from the surface, and that the heated liquid near the surface was moved above by convection. The NaCl solution was not efficiently heated in the microwave oven, since the propotion of energy consumed for evaporation was higher than that of water.

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The physical properties, ease of eating and chewing movements by humans were studied for four types of pork meat : one non-tenderized meat sample; two samples that had tenderized by soaking in different concentrations of a sodium hydrogen carbonate solution; and one sample of restructured pork meat. Differences were found in the strain-stress curve up to 0.8 strain and in the compression speed dependencys of the apparent stress at 0.8 strain between the restructured meat sample and the three other meat samples. A sensory test showed that the firmness and remaining-in-the-mouth feeling increased with increasing apparent stress at 0.8 strain. The number of chewing cycles for the restructured meat sample, which had the smallest apparent stress at 0.8 strain, was smaller than those for the non-tenderized and tenderized samples. The closing time for the non-tenderized meat sample, which had the largest apparent stress at 0.8 strain, was longer than those for the other samples. The closing speed decreased with increasing apparent stress at 0.8 strain. In particular, the closing speed for the non-tenderized meat sample was the slowest among all four samples. The results of the sensory test, as well as those for the chewing movement, indicate that processed meat products such as the tenderized sample that had been soaked in the sodium hydrogen carbonate solution and the restructured meat sample were easy for elderly to eat, since the chewing rhythm of the elderly is slower than that of younger people.

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Ongoing research concerning the lifestyle and food eating behavior of children/students has been conducted in northern Thailand since 1997. Three regions, urban Chiang Mai, rural Samoeng, and the mountain village of Bokao, linked together by a life route, have been chosen as survey areas in the present study. A questionnaire survey, hearing, observation, etc. were used to collect data which were analyzed by such statistical methods as correspondence and cross analyses. The regional difference and school grade difference in formal daily meals within the respective regions were examined. Among the urban children/students, a high ratio of missing morning meals, eating midnight snacks, and snack-eating as a substitute for formal meals were observed. Furthermore, morning meals were made the lightest among the three formal meals. Eating alone by children, dining out, and eating bread were also recognized. In the rural area, the traditional manners and customs are still strong, not only in eating behaviors (e.g. eating glutinous rice) but also in other conscious actions. In the mountain village, the highest proportion of meals is eaten among those three areas, and home-cooked dishes are eaten as a family meal. However, the mealtime is the shortest, and it seems that their meals are very frugal. Children/students who miss morning meals often have a high level of irritability. Of those who eat night snacks, many also miss morning meals. Eating bread has recently become more widespread in Thai eating behavior and become very popular in the city. Children/students recognize it a kind of cake. Children/students who usually eat meals alone tend to eat bread, so eating bread might promote 'eating meals alone' in the future.

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The purpose of this study was to investigate the relationship between Japanese and Japanese American elderly women's dressing consciousness. Two hundred Japanese and 135 Japanese American elderly women completed questionnaires which asked them such things as how frequently they wore various articles of clothing, their criteria for choosing daily clothes, and their attitudes and consciousness toward clothing. The data of the two groups were compared using statistical testing and Quantification Method III. Many significant differences between the two groups were found. The frequency of wearing skirts and sweaters was low among the Japanese American group. As for the criteria for choosing their daily clothes, the Japanese group liked bright-colored clothes more than the Japanese American group. The results of Quantification Method III revealed three axes : “wearing consciousness, ” “taste in colors and patterns of clothes” and “discontent with marketed clothes.” As for the correspondence of these axes to the demographic factors of age, living patterns and work, many significant differences were recognized in the Japanese group. On the other hand, no significant differences were recognized in the Japanese American group.

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This paper aims to examine teaching contents in the province of housing study in home economics education of junior high school. In order to find out where the interest of teachers and students on the province of housing study lies, we researched with the questionnaire that consists of 50 items for dwelling life. The results of the survey are as follows : School lesson is ordinarily based on course of study. In addition, teachers think the need of teaching contents with meeting the needs of the times. Meanwhile, students have little interests in housing study. It should be pointed out, however, that teachers and students alike show more interests in “dwelling sanitation and security, ” “environmental problem, ” “dwelling environment for the aged and the disabled persons” and “town planning.” Students have more interests in “family and privacy” and “interior design, ” too, which is in stark contrasts with the opinions expressed by teachers who base on course of study. The results suggest that there is a need to give second thought about the teaching contents while restructuring the course of study.

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The relationship between a sensory difference test for the five basic tastes, including umami, and a questionnaire survey to find the preferred food taste was examined in female university students. The questionnaire data were analyzed by distinction between sensitive and insensitive subjects. Discrimination between the umami and bitter tastes was found difficult by many panel members. Similarity between the sensitivity to umami and bitter tastes was found by a cluster analysis. Many kinds of foods were found unacceptable by the sensitive subjects, but umami foods such as consomme and instant soup were found acceptable by the sensitive subjects. These results suggest that, unlike the other four basic tastes umami sensitivity was low when the preference for umami taste was also low.

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The content, settling volume in water and absorption of mutagens in the insoluble dietary fiber from feijoa were investigated. The content of hemicellulose, cellulose, and lignin in insoluble dietary fiber was respectively 1.6 g, 2.9 g, and 1.9 g. The total content of insoluble dietary fiber (IDF) and lignin was high in comparison with that of other fruits already reported. The settling volume of IDF from feijoa in water was 10.6 ml/g of IDF and 394 ml/100 g of edible parts which is equivalent to that of burdock. IDF prepared from feijoa strongly absorbed IQ, Trp-P-1 and Trp-P-2, and did not absorb N-dimethylnitrosamine. It is suggested that the absorption of mutagens was related to the composition of IDF.

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