The paradigm of Home Economics (HE) is based on three fields of study, i.e., life recognition, wisdom of household management, and scientific knowledge. This report is aimed at opening a new horizon of the paradigm of HE. The household recognition defined by the authors is set as “The Livelihood of Man” by K. Polanyi, but applied toward three dimensions of individual, family and society, each of which is encompassed by self-responsibility, mutual-responsibility and co-living responsibility. The system of mutual assistance and supports given to self-help, mutual help, voluntary help and public help are also set on the same footing as well as on the system concerning the solidarity of economic circulation. “Consumers' rights and responsibilities” regarding the establishment of the co-living society should be set on the frameworks such as self-responsibility for three SLS and eight hierarchical rights. Five social responsibilities also should meet with each of the five environmental components. In establishing the co-living society, the quality of each of 3SLS should be not only supported by also stepped up in line with truisms. It should be the common safeguard for every livelihood management, individual personal control, family household management, and semi-macro governance. When established in the aforementioned directions, we should obtain better preconditions for “competitive freedom” and “formal equality” as well as for developing “self-responsibility.” These also act as better preconditions toward “mutual-responsibility” to establish effective collaboration for “substantial equality” and “fair position setting.” When well established, the quality of co-living dimension should also emerge. As the premises of new household management under the same umbrella of “socialization livelihood management, ” the outside house-holding has to be closely connected with the quality that can be observed within the house-holding of 3SLS.

View full abstract

We isolated antioxidative compounds from ginger (Zingiber officinale Roscoe) based on the inhibitory activity toward lipid peroxidation of a rat brain homogenate which has been proposed to mimic the tissue damage by free radicals. The structures of these antioxidative compounds were determined by EIMS and NMR spectral data 1D (¹H-and ¹³C-NMR) and 2D (¹H-¹H COSY, HMQC and HMBC) to be paradol, curcumin, gingerol, hexahydrocurcumin, gingereron A and [4] -gingerol. Freeze-dried ginger powder was heat treated by boiling and frying, and the change in the antioxidative activity was examined. The heat treatment had no effect on the antioxidative activity.

View full abstract

Fluid sol samples and spherical gel samples of 4-5 mm in diameter were prepared from agar-agar with low gel strength. The spherical gel samples were mixed with the fluid sol samples to make mixed gel-sol samples. The hardness (Ha) , energy of adhesiveness (E_a), and cohesiveness (Co) of these samples were obtained by textural measurements. The flow behavior of the fluid sol samples was also examined. The firmness, thickness, feeling of remaining in the mouth and ease of swallowing of the mixed gel-sol samples and fluid sol samples were then tested by a sensory evaluation to investigate the swallowing characteristics. The results show that the Ha, E_a and Co values of the mixed gel-sol samples were larger than those of the fluid sol samples. In particular, E_a increased with increasing ratio of agar-agar added to the fluid sol. The ease of swallowing of the fluid sol samples was dependent on the physical properties of the fluid sol : Ha, E_a, yield stress, and consistency index K. On the other hand, the ease of swallowing of the mixed gel-sol samples was not dependent on these parameters.

View full abstract

The taste and palatability of onion soup samples containing various kinds of consommé were studied. The taste and palatability of onion soup samples were also compared between those containing fried onion and those containing deep-fried onion. Onion soup containing consommé with strong umami and body sense was found to have a more desirable taste and palatability. There was no significant difference in overall palatability between the soup samples prepared to the instant chicken consomme and instant beef consommé. The addition of fried onion to the consommé increased its sweetness, but did not markedly affect the sourness. Deep-fried onion was found not to be a suitable substitute for fried onion, because onion soup containing deep-fried onion had less sweetness, umami and body sense, and a darker color.

View full abstract

The ability to detect coliform microorganisms was compared between the method using Rapid Media-DO (RM-DO) and two conventional methods (desoxycholate agar and BGLB broth) in 36 fresh food items (meat, fish, and vegetables). The numbers of microorganisms detected by the Rapid Media-DO method were then correlated with those by the two conventional methods. Although there was no difference between the numbers detected by the RM-DO desoxycholate agar methods, the numbers were significantly greater than those detected by the method using BGLB broth. These results indicate that the Rapid Media-DO method would be applicable to rapidly check meat, fish, and vegetable samples for coliform contamination.

View full abstract

Since 1978, the Kyoto Costume Institute (KCI) has systematically collected, preserved, researched and displayed Western European clothing. Its clothing exhibits, which have been held in many countries, are highly regarded. Various conservation/restoration techniques are used to slow the deterioration of the fabrics. In order to obtain basic information on the conservation/restoration techniques that will be used in the future, this study uses records maintained by KCI to examine the conservation/restoration of dresses from the 18th century to the 1950s and to formulate guidelines regarding costume conservation and restoration in the future. Based on records of dress conservation/restoration processes, we classified fabric conservation into four categories : (1) rear-lining or front-lining (applying a conservation cloth to one side of the item), covering, and sandwiching (placing the dress between two layers of cloth); (2) decoration conservation/restoration technique; (3) damage manufacturing/replenishing technique, and; (4) others. The results of this conservation/restoration technique analysis enabled researchers to ascertain the extent of wear of the fabric.

View full abstract

This study researches trends in education on the housing and community environment with a view to identifying methods and paths of expansion. We analyzed research papers dealing with issues in housing and community environment education. The results of our analysis show that many interdisciplinary studies are issued separately by various academic societies, such as Architectural Institute of Japan, The Japan Society of Home Economics, The Japan Association of Home Economics Education, The City Planning Institute of Japan and so on. The contents of the studies can be classified into three types as follows; 1) studies focusing primarily on consideration of the effectiveness of practical actions, 2) studies which had the objective of collection basic data from surveys, 3) studies on curriculum development and its verification. To generate further development of research on this matter, it is important to build networks aimed at the exchange of information among academic societies.

View full abstract