A variety of phase transitions occurring in food ingredients during heating were observed with plastic fat and fat emulsion, hydrogels of agar and gelatin, egg white, yolk and their mixture, and aqueous suspensions of potato, rice and corn starches. Measurements were also made to obtain informations on the modulus of instantaneous elasticity of all the samples as a function of temperature in a range from about 30°C to 90°C. In the course of heating, the increasing curves of temperature in fats and hydrogels descended pronouncedly by endothermic behaviour due to their melting or gel-sol transition. The elasticity of these samples also decreased abruptly at around the temperature of transitions described above. A rough shape in the increasing curves of temperature was observed in the egg components.This may have been due to the response from the thermal coagulation ingredients in eggs in a wide range of temperature. The elasticity of yolk and of the whole mixture of egg components was higher than that of egg white above 65°C. Gelatinization of starches in an aqueous medium during heating did not react apparently to the increasing curve of temperature, while such a smooth curve for each starch sample conformed to the exponential equation reported. This may also have been brought about by an extent of starch gelatinization over a wide range of temperature. The gelatinized rice and corn starch samples indicated a maximum value of elasticity at around 80°C corresponding to the disappearance of a crystal region in each type of starch granule.

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We examined the difference of wearing image through an experiment using one-piece dresses, Dress A and Dress B. The dresses were identical in shape, style and material, but were of contrasting colors. The test subjects were six female students. Forty female students gave third person evaluations of the wearing image of the test subjects, and the test subjects did self-evaluations. An analysis was made using the semantic differential method. The results showed a significant difference was recognized between Dress A, having a bright and clear color, and Dress B, having a dark and dusty color. Furthermore, an electroencephalograph measured the brain waves of three subjects wearing both Dress A and Dress B. It was recognized that the appearance ratio of a waves called relax waves was significantly higher when wearing Dress A which had a bright and clear color. Thus, we obtained results which supported the evaluations of wearing image.

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From the viewpoint of dwelling style, an investigation has been made on the generational families living in urban apartments in China regarding the use and problems of living space. The results are as follows : (1) Due to the custom for a whole family to have their meals together, there are little complaints as to whether or not the respective generations have their own kitchen or dining room. In other words, there is no problem for a three-generation family to share the kitchen and dining room. (2) Due to the custom of each generation using their respective clothes-lines or drying platform, many complaints are recorded about the lack of drying space. In other words, two or more drying balconies are needed for a generational family. (3) Due to the strong sense of taking care of the family members at home, a need was voiced from many parent generations to equip the toilet with hand rails and the stairs with banisters. There is a need for three-generation families to realize the barrier-free flooring.

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The purpose of this study is to find novel correlations between the airborne dust, mite allergens and airborne bacteria that sleepers are exposed to. In order to identify any correlations, we first performed a quantitative analysis of the mite allergens (Der I, Der II), fungus and bacteria in the dust that is suspected to disseminate from the bedclothes. Based on the results of the analysis, we then performed an experiment to generate bedclothes dust. We measured the quantity of mite allergen contained in the dust that had been accumulated in a filter of the air sampler. The dust was spread for one minute per 1, 000 liters of air. In the same manner, airborne bacteria were sampled, counted and identified after incubation. The results of the experiments indicate that the generation of the dust from the bedclothes while one is sleeping was recorded the highest at bedding time. At that time the highest value was recorded for all grain sizes. The value then decreased gradually. From the results, it can be concluded that there existed a correlation between the weight concentration of the airborne dust (0.3-1.0μm) and the quantity of bacteria due to the correlation coefficient (0.77). Furthermore, there was no correlation between the weight concentration of the airborne dust (2.0-4.0, μm) and fungus (Penicillium) due to the correlation coefficient (0.11). There was also a very high correlation between the weight concentration of the airborne dust (5.0-7.0, μm) and the fungus (Cladosporium) due to the correlation coefficient (0.99). The mite allergen in the airborne dust disseminated from the bedclothes was minimum, and it was approximately 0.1369, μg in the actual environment according to the calculated result.

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In an effort to systematize the consumer education, the authors sought to obtain a general picture of the consumer education as imaged by those in charge of consumer consultation at respective enterprises. Method : In order to investigate the consumer education key words, a questionnaire was sent to 657 members of the Association of Consumer Affairs Specialists. The responses were analyzed by KJ method, and notable was the fact that “responsibility” was ranked high in the list of key words. The word “responsibility” is at the center of the general picture drawn on the basis of ACAP investigation. Surrounding the maximum concept of “responsibility” are eight elements of “judgement”, “products knowledge”, “manifestation”, “contract”, “claims and obligations”, “safety”, “environment” and “dealing with complaints”. Branching out from respective elements are the low ranking concepts. For example, two key words of “consumer” and “enterprise” are arranged under “dealing with complaints”.

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The results of our survey may be outlined as follows : (1) The daily delivery of meal by social welfare conference (S.W.C.) is divided into two types; one is part of the administrative service consigned to S.W.C. and the other is the S.W.C. business. In either case, the delivery business is divided again into two types; one is the delivery directly controlled by S.W.C. and the other is the delivery relegated to private enterprises or social welfare organizations. (2) The greater part of the delivery is made once a day supplying fifty servings. Whether or not some special menu for users such as therapeutic diet or porridge is provided depends on the deliverer's managerial policy. Many deliverers under direct control of S.W.C. possess their own cooking facilities. (3) Volunteers are mostly assigned to the delivery service. Those assigned to this service are also responsible for checking the user's safety as well as collecting the requests from the users. (4) An average cost of one serving ranges from 600 yen to 700 yen, about half of which is paid by the users. (5) For the delivery service to continue to expand, it is important for the deliverers to be able to cope with the needs of their users as well as the trend of the time in respective areas. Furthermore, efforts must be made to make the service replete as well as more efficient in order to advance this business.

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The delivery meal services of three communities in Australia have been studied a view to contributing to the development of the similar services in Japan. The above-mentioned services in Australia are implemented under Home And Community Care ACT 1985 (HACC). The stable supply of meals is ensured and the food hygiene is strictly standardized by the organizations that receive the HACC grant. It should be pointed out that the services are developing in conformity to the respective needs of each community. Volunteers play an important role for the success of this system. The voluntary activities are coordinated by the pain staff employed by respective organizations. It is to be noted that the local government of the three communities under study supports the meal delivery services by allowing the organizations to use the operational space at minimal rate. It is safe to state that the federal government in cooperation with the state government has been assisting the development of the services. The authors renew their belief that this study of the delivery meal services in Australia will help develop the similar services in Japan.

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