Using the “Concentrated Gaussian Curvature based on an angle (Kc=2π-θ)” extraction theory for the three-dimensional (3D) curved surface shape of clothing patterns, we can clearly define the features of the tight-fitting pattern (T-pattern) relative shapes of young men (n=151) compared to those of young women (n=203). This is because the total Kc values of the five darts and the three boundary lines on both T-patterns are a consistent 720 degrees, according to the Gauss-Bonnet conservation law, regardless of absolute size. The features of male T-pattern relative 3D curved shapes consisted of scattered curved surface shapes on the internal slight bust and side darts and differences between the front and back surface shapes on the external boundary lines. On the female T-patterns, however, the internal shapes were mainly formed from the bust darts. This may make it difficult to design a general pattern to fit all male bodies. These features provide useful data for the classification of similar curved relative shapes on the male pattern and for future use on garment size indication tags.

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Reused PET bottles were extracted with such food-simulating solvents as distilled water, 4% acetic acid, 20% ethanol, and n-heptane for testing their level of hygiene in comparison with that of new, unused bottles. The PET-derived monomers and oligomers, terephthalic acid (TPA), monohydroxyethyl terephthalate (MHET), monomethyl terephthalate (MMT), bis-hydroxyethyl terephthalate (BHET), dimethyl terephthalate (DMT), and the cyclic trimer of ethylene terephthalate (CT), were determined by high-performance liquid chromatography (HPLC), and the residue from evaporation was evaluated. It was found that evaporated residues, monomers and oligomers were more easily extracted from the reused bottles than from the new ones. The amounts increased with increasing number of extraction tests and depended on the extracting solvent, although the levels were quite low. These results indicate that PET bottles can be safely reused several times, must be carefully used after that.

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The results of this study clarify the effects of heating and seasoning solution on the physical properties of konnyaku. The temperature at the center of the sliced konnyaku had to be kept at 75°C for one minute or more, and the heating time required for cooking a boiled dish of konnyaku was an additional 20 min based on its safety and physical properties. Compared with the boiled control konnyaku produced from unirradiated powder, the boiled new konnyaku produced from ultrasonically irradiated powder had a softer texture, although the elastic and springy characteristics specific to konnyaku were retained. In addition, permeation of the seasoning solution into the new konnyaku slice was sufficient to give a high to sensory evaluation to the new material. It was demonstrated that heating in a solution containing 2% sodium chloride or a dried bonito extract resulted in increased hardness of the konnyaku slice, whereas treatment with an acetic acid buffer resulted in decreased hardness of the konnyaku slice. Konnyaku heated after ultrasonication had improved physical properties and enhanced permeation of the seasoning solution than non-ultrasonicated sample.

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The objective of this field study was to discover whether there were different pre-pregnancy food choices and eating behavior between women who delivered a low-birth-weight baby (LBW) and those who delivered a normal-birth-weight baby (NBW). The data collected included surveys of food type and eating behavior, as well as infant birth weight. There was no statistically significant difference between the two populations in the average pre-pregnancy body mass index (BMI). However, more LBW women than NBW women had BMI<19.5. Food type data show that women from both groups had low calorie, protein, calcium, and iron intake. An attribution analysis shows that the LBW subjects regularly ate daily dishes from convenience stores and supermarkets, did not mind eating out all the time, ate junk food often, and has dieted to lose weight. The results of this study can be used for the education of young Japanese women to develop a healthy lifestyle and eating behavior for delivering normalbirth-weight babies.

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This study was conducted in vitro to investigate the antioxidative properties of soymilk whey, which was made from soymilk by adjusting to pH 4.5 and removing of soy protein by centrifugation, and its fractions (soymilk whey recovery, 100%; of which fraction A, 88%; fraction B, 12%; fraction C, 9%; and fraction D, 3%). Soymilk whey and its fractions suppressed lipid peroxidation in rat liver microsomes and a rat brain homogenate. In particular, the antioxidative activity of soymilk whey and fraction A toward rat liver microsomes was similar to that of ascorbic acid. All samples were found to possess Fe ²⁺-chelating and DPPH radical-scavenging activities. There was a significant inverse correlation between these two activities of soymilk whey and its fractions (r=-0.98). The chelating and radical scavenging activities of soymilk whey and its fractions appeared to depend mainly on their respective content of phytic acid and phenolic compounds. These results suggest that the antioxidative activity of soymilk whey and its fractions might depend on the interaction among different substances present in the samples, and that these samples could be used as natural antioxidants.

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The purpose of this study is to investigate problems with clothing that people with motor impairments face upon dressing and undressing and to clarify the parts of clothes that must be adapted to allow them to dress and undress independently. In addition, the degree to which they desire ready-made clothes to be adapted was studied. Research was conducted on 66 women with motor impairments, aged from 20-65 years, and living in the Tokyo metropolitan area in 2001. The research was conducted using interviews and questionnaire forms. We found that persons who can dress and undress independently need to adjust fasteners and buttons to the movements of their fingers, as they commonly have difficulties moving their fingers at will. On the other hand, those who cannot dress and undress by themselves have difficulties passing their elbows and arms through sleeves. Thus, they require improvements in the design of clothes. Of the respondents, 83% indicated that they would like clothes to be adapted so that they are easier to put on, using the original ready-made design, while 53% indicated a strong desire for this. Moreover, persons who experienced greater ease of dressing and undressing using adapted clothes expressed a stronger desire to have clothing adapted than those who did not have such an experience. Considering the present condition, where approximately 90% of persons with motor impairments wear ready-made clothes, this study clarified the need to think about how clothes can be adapted.

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We investigated the actual state of the instructions on housing and living design in teachers colleges. The following results were obtained. 1. The instructions were titled “Jyukyogaku, ” “Seikatu, ” “Kankyou, ” “Sekkeiseizu, ” “Chiiki.” 2. The teachers are burdened with difficulty to cope with a large variety of demands from students. 3. In order to encourage their students, the teachers endeavor to offer attractive instructions by introducing a variety of methods including the use of audio-visual aids as well as class work in collaboration with the area network of local inhabitants. 4. They hope to interchange the ideas about instructions on housing and living design.

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