A fermented soy extract (FSE) was obtained from soy beans that have been fermented with koji mold. This FSE contained 40% (w/w) isoflavone aglycons such as genistein and daidzein. Its effects on bone loss in ovariectomized (OVX) young (5 w) and old (34 w) rats that were fed on a calcium-deficient diet were tested. FSE was orally administered to both ages of OVX rats for 4 weeks. The femurs of the young rats were significantly reduced in their density and strength (breaking force) in comparison with those of the sham-operated rats. These changes were largely prevented in those rats orally receiving FSE with an isoflavone content of 250, 125 or 62.5 mg/kg/d for 4 weeks and in rats orally receiving genistein (50 mg/kg/d), but not in the daidzein-treated group (50 mg/kg/d). Ovariectomy caused atrophy of the uterus, but the uterus weight of the OVX rats administered with FSE and genistein did not differ significantly from that of the OVX rats. The loss of bone with ovariectomy was prevented by the administration of FSE or genistein, but not of daidzein. We also tested the effect of FSE on the bone loss in aged female rats (34 weeks) whose bones were no longer growing. A decrease in bone density and strength was prevented in aged OVX rats receiving FSE orally for 4 weeks at a dose of 250, 125 or 62.5 mg/kg/d. In conclusion, FSE proved to be effective in preventing bone loss in the old rats. Furthermore, the fact that FSE prevented bone loss in the OVX rats suggested a contribution by genistein but not by daidzein.

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The thermal conduction induced close by the heating plane was monitored in foodstuffs such as food models, cereal flour doughs and high-moisture foods (tofu and konnyaku) during frying (180°C), boiling (100°C), steaming (100°C) and baking (170°C). The change in temperature of a sample was measured at locations along by the x axis within 5 mm of the heating surface where the sample was always in contact with the heat transfer medium during the heating procedure. The increasing rate of temperature in each sample was ranked in the order of frying, boiling, steaming and baking, irrespective of the temperature of the heat transfer medium. The increase in temperature vs. heating time curve locations 3 mm and 5 mm from the heating plane for all the samples was in conformity with an exponential equation derived on the basis of the retardation phenomenon in thermal conduction. A power relationship was found from double-logarithmic plots of the thermal diffusivity vs. reciprocal of the time constant in this exponential equation for all the samples. The power coefficient in this relationship was also ranked in the order of frying, boiling, steaming and baking. The endothermic latent heat of water vapourization occurring near the heating surface of a sample during baking may play a significant role in controlling thermal conduction through the heated foodstuff.

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The effects of aging (storage) on the expansion of chou, the change in visual shape of chou paste (CP) during baking observed by a modified time-lapse photographic analysis (TLPA) and its rheological properties were examined before and during baking. The TLPA profile of CP was divided into the four stages of loosing, expanding, fixing, and drying. Chou products from the stored chou paste (SCP) demonstrated poor expansion and a less rugged surface than those from non-aged control CP (CCP). Values for the storage modulus (G′) and loss modulus (G″) of SCP were smaller and the hysteresis loop for the flow curve of SCP was larger than the values for CCP. The G′ value for SCP was lower than that for CCP below 40°C, but this value was slightly higher than that for CCP between 57°C and 80°C. Above 83°C, no difference was found in G′ for both CPs. When dextrin was added to a model chou paste containing starch instead of wheat flour, the expansion of the products was reduced, and the values for G′ and G″ of CP decreased with increasing dextrin concentration. These results indicate that the expansion of chou was impeded by storage which induced the production of low-molecular-weight starch substances in CP by enzymatic degradation.

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Intergenerational contact, which includes not just exchanging greetings but also sharing the time/space and creating something with neighbors, is very rarely observed these days. Local “currency” is now regarded with keen interest in some communities as a unique and useful tool for reengaging various generations. Such local “currency” is not legal money but just a tool for every generation to make contact with each other, mutually and voluntarily. Some of such currencies are Kurin (Hokkaido Pref.), Oumi (Shiga Pref.), Peanuts (Chiba Pref.), Dasuke (Niigata Pref.) and Dandan (Ehime Pref.). When a resident approves of these plans, he/she registers and provides his/her individual information to the secretariat by mail/telephone about what he/she can do or wishes do. Participants can offer and receive such services as a piece of farmland, helping with the care of elderly persons at home, or, say, teaching someone how to play the guitar. The coordinators then make a match based on each resident's needs, setting up meetings and exchanging services and records. In some cases, the local “currency” can be used along with legal money in a shopping mall (e.g., Oumi). We introduce some cases in which local “currencies” have been introduced in order to revitalize communities. We consider that such local “currency” has the possibility of reengaging and revitalizing the community.

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In this paper, university student players' liking for their basketball uniform was studied. The results obtained by factor analysis are as follows : 1) The factor structure of the higher ranking teams' liking for their basketball uniform was interpreted as (F 1) the desire to be fashionable and its effect on performance potential, (F 2) perception and (F 3) new style of the uniform. As a result of comparing the factor scores of the higher ranking male and female teams, it was found that those of the female teams increased more in (F 2) perception than those of the male teams. 2) The factor structure of the lower ranking teams' liking for their basketball uniform was interpreted as (F 1) the effect of fashion on its performance potential, (F 2) the desire to be fashionable, (F 3) mental function and (F 4) perception. As a result of comparing the scores of the males and females of the lower ranking teams, it was found that those of the female teams increased more in (F 1) the effect of fashion on its performance potential than those of the male teams. 3) Therefore, it was supposed that higher ranking teams are taking leadership in new uniform style.

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