This paper analyzes the information contained in the articles carried by the magazine “Consumer Reports” (1945-1949) with a view to making best use of information on the part of consumers. The articles selected for this purpose were divided into “goods and services” and “social and current events.” The former was further classified into eleven categories and the latter into four. The findings are as follows : 1) Sixty percent of the articles are related to “goods and services, ” of which the categories of “pastime” and “furniture and household utensils” were the majority.2) Most of the goods in the articles were analyzed by the magazine by product testing, where “function” and “economy” were of prime focus. 3) Forty percent of the articles dealt with “social and current events, ” one third of which were in the categories of “social issues” and “social welfare.” 4) The articles related to “social issues” and “economic issues” explained the current social and economic situation, whereas the articles related to “social welfare” usually offered solutions for current problems.5) As for the information flow, the articles on “goods and services” were directed to consumers on the basis of news from various publications offering consumer information. In the case of “social and current events, ” the magazine positively supplied information related to the administrative policies and business news. 6) From the standpoint of the lifecycle of “goods and services, ” many of the articles were information on “utilization.” There was no articles dealing with information on “disposal.”

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The purpose of this study is to investigate the personal network and to clarify the related variables having an influence on the emotional integration of married couples and their well-being in the late middle age stage. The survey was conducted in October 2002; mail was sent to 1, 357 married couples in Maebashi and Takasaki, the age of the wives ranging 52 to 62. Seven hundred eight replies were received (return rate : 26.1%), but the analyzed subjects were only 261 couples as they were the case where both husband and wife made a response to the questionnaire. The wives average 57.0 in age and the husbands 59.5. As to the family composition, 41.4% are only husband and wife while 80% of the respondents have children who run separate household. The obtained results are as follows : 1) The overall size of their personal network as well as the number of pairs with whom the married couples associate have a positive influence on their emotional integration. The diversities of the kinds of supportive resources to be used in the resource use scenes have a positive influence on the well-being. Those findings are common to both wives and husbands. 2) As far as wives are concerned, the ratio of the relatives to the total size of the personal network negatively influences the emotional integration of the married couple, and both the ratio of colleagues and that of neighbors have a negative influence on their well-being. 3) Wives have more personal network variables that significantly influence the emotional integration of the married couple as well as their well-being. The finding suggests that there is a difference between wives and husbands in their commitment to the personal network.

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In our investigation of views on child care and education held by senior high school students, we centered our attention on gender difference while researching the relation between the formation of their views and the factors influencing their ego development. The analytic models were 313 senior high school students in Kanagawa Prefecture. The findings are as follows : 1) By factor analysis, it is found that their views on child care and education have three factor structures : emotional factor, social customs factor and external factor. 2) By comparison, boys' ego identity in the ego development is related to the external factor while girls' sense of division of labor between male and female is related to the emotional factor and social customs factor. So long as their experience of contacting with infants is concerned, it is found in boys and girls alike that both emotional factor and social customs factor are strengthened by their affection for infants.

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We evaluated the hydrophilicity by measuring the contact angles of model surfaces after their adsorption of dimethyldioctadecylammonium chloride (DMDOAC), a poly (vinyl acetate) emulsion (PVAcE), and their mixture. The adsorbent surfaces used were vacuum-dried organic macromolecular agar gel containing each additive, and hydrophilic glass sheets (glass sheets) and hydrophobic polytetrafluoroethylene sheets (PTFE sheets) with each additive attached. With increasing concentration of each additive, the contact angle of the agar gel (109° without an additive) markedly decreased in a similar hyperbolic manner to about 1/3, resulting in hydrophilization. The contact angle of the hydrophilic glass sheets (33 degrees) showed a maximum value (a 2-fold increase), indicating hydrophobilization, at a low additive concentration, but this angle gradually decreased thereafter with increasing additive concentration. However, the maximum value after adding the mixture was very low, and the change in contact angle was negligible with increasing additive concentration, showing only slight hydrophibilization. The hydrophobic PTFE sheets (120 degrees) showed properties similar to those of agar gel; the contact angle decreased after adding each additive, showing hydrophilization. The degree of hydrophilization after adding the mixture was marked;the contact angle was maintained at slightly more than 20 degrees with increasing additive concentration (about 100 degrees decrease), showing very high hydrophilicity.

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新種スプラウトであるブロッコリー, レッドキャベツ, マスタード, クレソン, かいわれ大根および豆苗の総 VC 量および DPPH ラジカル捕捉活性は緑豆もやしやアルファルファもやしに比べると高かった. 4種の新スプラウトのうちブロッコリー・レッドキャベツの総VC量, AsA量は, 生長野菜より少なかったが, マスタード・クレソンでは差がなかった.豆苗は発芽4, 5日後に総 VC 含量が最も多くなり, AsA 合成酵素活性と正の, AsA酸化酵素活性とは負の相関性が見られた.また, 総VC量の多い発芽5日後にはDPPHラジカル捕捉活性も高く, 現在市販されている生育日数 (7～8日) よりも2日程早い時期の方が機能性が高いことが示唆された.また, 廃棄されている豆苗の子葉部には, 可食部の68%のDPPH ラジカル捕捉活性と21%のVC量が存在した.茄でてバターで炒めるなど調理法次第で美味しく食することができたので, 子葉の利用を提案したい.

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ゼラチン溶液に各種糖を添加した場合のゲル化機構を明らかにするために動粘度モニタリングシステム, 旋光度, 動的粘弾性, レオメーターによる力学的特性及び¹⁷O-NMRのスピン-格子緩和時間 (T₁) の測定を行い, 得られた知見を以下にまとめた.
1) 各種糖添加により, 対照と比べてゲル化が早く始まり, 高温側でゲル化し, ゲル化完了までに長時間を要した.
2) ゲル化は, まず粘性率が増加する現象に始まり, 続いて弾性率の増加, 最後に旋光度という順で変化が起きていた.
3) 各種糖添加試料はいずれも対照と比べて硬いゲルを形成したが, 糖の種類によりゲル強度に差がみられた.
4) ゼラチンゲルの状態と共存する糖の種類との関係について, ¹⁷O-NMRのスピン-格子緩和時間 (T₁) の測定を行ったところ, 糖の赤道結合 (e-OH) の数に関係があることが示唆された.

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文献調査および長野県在住の消費者を対象としたアンケート調査を行い以下の結果を得た.
(1) 生イカの購入割合が最も高かったが, 塩イカ, 煮イカの購入も維持されており, 北・東信に比べ南・中信地方で多く利用されるという地域性も認められた.
(2) 塩イカ, 煮イカは, 普段から日常食として用いられており, 塩イカは酢の物, 粕和えやサラダに, 煮イカは刺身や酢の物などの和え物に多く用いられていた.
(3) 30歳代以上の年齢層に比べ, 20歳代以下の塩イカ, 煮イカについての購入割合や食経験, 現在の摂食状況はやや低い傾向が認められたが, 今後も食べ続けたいとする回答は20歳代以下でも8割以上と多かった.
(4) 郷土料理が伝承される重要な要因として, 子どもの頃からの母親の手料理による食経験に加え, 手軽に料理できること, 今の時代に見合うおいしさであることが示された.

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While the previous study focused on the origins of the agarito, this one aims to describe its spread and evolution, from a socio-historical perspective. The agarito established itself as a normal feature of the farmhouses in this area over a span of eighty years, between the end of the Meiji era and the sixth Showa decade. It first appeared in upper-class farmhouses, and became widespread in ordinary-class farmhouses during the third and fourth Showa decades; while there was a corresponding decline in the same period of the farming activities that made use of the front part of the earthen floor. During the sixth Showa decade, the agarito was modified with increasing frequency in order to accommodate changes of lifestyle. One modification was to enclose it with a screen or wall; another was to floor the side of the agarito, instead of leaving bare earth. But the end result of this change was the demise of the agarito itself, with its transitional role. By the start of the sixth Showa decade, most new farmhouses were built without an earthen floor at all, and thus also without an agarito.

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調理にともなう熱や臭気の居住者やキッチンへの影響を, 居住者がどのように評価しているかについてアンケート調査を行い, 以下の結果を得た.
(1) キッチンタイプは, オープンキッチン206 件 (55%), セミオープンキッチン92件 (25%), クローズドキッチン71件 (19%), アイランドキッチン5 件 (1%) と, 調理の影響が拡散しやすいオープンタイプのキッチンが多かった.
(2) 熱環境については, 夏冬ともセミオープンキッチンの満足度が高かった.また, 広さとの関係では広いほうに満足度が高まる傾向がみられ, オープンキッチンでは広い方が, 夏の暑さ, 冬の寒さに対する満足が増え, 不満が減少した.
(3) 臭気環境については, 臭気要因に関わる項目を抽出し, 数量化皿類を用いて臭気要因の不満の構造解析を試みた.その結果, 換気扇から排気しきれない煙や臭気の存在と, 部屋の隅での臭気の残留との関連が示唆されたが, 他の要因も考慮する必要がある.

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