日本家政学会誌
Online ISSN : 1882-0352
Print ISSN : 0913-5227
ISSN-L : 0913-5227
55 巻, 11 号
選択された号の論文の7件中1~7を表示しています
  • 長尾 慶子
    2004 年 55 巻 11 号 p. 837-844
    発行日: 2004/11/15
    公開日: 2010/03/10
    ジャーナル フリー
    加熱下で食材成分に起こる相転移現象を顕在化させるため, 転移により液化する典型としてO/W型エマルションを含む油脂系, および寒天とゼラチンの高分子水溶液ゲルを, 転移により固化する試料として鶏卵の卵白, 卵黄, これらを混合し均一化した全卵, および馬鈴薯, 米, とうもろこし各デンプン~水懸濁系を対象に, それぞれの温度上昇曲線を測定した.併せて, 各試料の瞬間弾性率と加熱温度との関係を調べた.加熱により試料中各成分に相変化が生じ, それぞれの温度上昇曲線に吸熱による一時的な温度低下や複雑な形状が観察されるが, デンプン系では糊化温度範囲が広く, 各温度に対応した糊化状態が加熱中に連続して現われるため, デンプンの起源に無関係にスムーズな温度上昇曲線が得られ, どの曲線も一定の時定数を持った既報の指数式によく適合する.
    一定応力下で観測される各試料の瞬間弾性率と加熱温度との関係は, 試料成分の相変化に基づく試料全体の状態変化を反映し, 固化や液化による系の弾性率の増減の詳細が観察される. 例えば, 熱凝固した卵黄の瞬間弾性率は卵白のそれの一桁以上大きく, 卵黄と卵白を均一に混合した全卵系の弾性的挙動が卵黄のそれに非常に近いこと, あるいは穀物デンプン系の弾性率は, デンプン分子中の結晶領域の崩壊に対応して温度75℃から80℃の範囲で最大値を示すこと等である.
    本研究を通して, 実用食材全体の温度上昇曲線に対し成分の相変化が如何に影響するのか, あるいは上記曲線の定式化に際してその影響を如何に処理するのかが今後の課題として浮上したと考えられる.また, このような相変化による食材全体の状態変化を追跡するため, 各試料の詳細なレオロジー的性質を測定する方法を改めて検討したい.
  • 脳波にみる快適因子との関わりから
    知念 葉子, 伊神 久美子, 木岡 悦子
    2004 年 55 巻 11 号 p. 845-851
    発行日: 2004/11/15
    公開日: 2010/03/10
    ジャーナル フリー
    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.
  • 中国都市集合住宅における世代同居家族の住生活と住意識に関する研究-四川省成都における-
    談 麗玲, 今井 範子
    2004 年 55 巻 11 号 p. 853-866
    発行日: 2004/11/15
    公開日: 2010/03/10
    ジャーナル フリー
    本報では, 中国の集合住宅における世代同居家族の住空間の使われ方と問題点について, 住様式の視点から検討を行った.その結果をまとめると, 以下のとおりである.
    1. 客庁は, 家族共用で, しかも団らん, 接客, 娯楽など多機能に使われているため, その不満点として面積に関係なく, 十分な広さのある「45m2以上」においても, 両世代ともに「狭い」をあげている.世代同居家族は, より大きな客庁を求めていることがうかがえる.
    2. 世代同居家族は家族が揃って一緒に食事するという家族慣習が大切にされているため, 台所, 餐庁に対して「自分たちの台所がない」「自分たちの食事室がない」という要求は少ない.世代同居住戸平面において台所, 食事室を世代分離する必要のないことが確認された.
    3. 洗濯物を世代別に異なる場所で干すという住慣習を持つ世帯が多いことにより, バルコニーの不満点として両世代ともに「数が足りない」を多くあげている.世代同居住戸平面において洗濯物として機能するバルコニーは, 複数を設置することが望ましい.
    4. 「トイレと浴室を別々にしたい」という要求は, 親世代, 子世代いずれにおいても存在するので, 世代同居住戸平面において, 「兼用衛生空間」の計画だけではなく, トイレと浴室を別々にするという日本式の衛生間の導入が可能である.
    5. 本調査の対象世帯は, 三世代が最も多く, 調査対象の住戸平面は3室2庁1衛, 3室2庁2衛を中心としている.これらの平面は, 各世代の寝室を確保しているけれども, 余裕の空間は全くないため, 寝室の不満点として, 両世代とも「数が足りない」を多くあげている.世代同居住宅において, 世代別の就寝空間を確保するほか, 書斎などの余裕室を考慮していくことが重要である.
    6. 自分が病気になった場合, 在宅介護を希望する親世代が多いため, 住宅の改善要求として, 「衛生間に手すりをつける」「共同階段に手すりをつける」をあげる親世代が多い.世代同居住宅の平面計画に当たっては, バリアフリー化を図ることが望ましい.
  • 栗山 恵都子, 今井 恵子, 田中 辰明
    2004 年 55 巻 11 号 p. 867-875
    発行日: 2004/11/15
    公開日: 2010/03/10
    ジャーナル フリー
    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.
  • (社)消費者関連専門家会議会員調査をもとにして
    山本 紀久子, 御船 美智子, 近藤 恵
    2004 年 55 巻 11 号 p. 877-884
    発行日: 2004/11/15
    公開日: 2010/03/10
    ジャーナル フリー
    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”.
  • 社会福祉協議会による毎日型配食サービスに関する調査
    立松 麻衣子, 中山 徹, 藤井 伸生, 小伊藤 亜希子, 齋藤 功子, 田中 智子
    2004 年 55 巻 11 号 p. 885-894
    発行日: 2004/11/15
    公開日: 2010/03/10
    ジャーナル フリー
    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.
  • 増淵 千保美, 齋藤 功子, 小伊藤 亜希子, 田中 智子, 中山 徹, 藤井 伸生
    2004 年 55 巻 11 号 p. 895-902
    発行日: 2004/11/15
    公開日: 2010/03/10
    ジャーナル フリー
    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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