We determined the quantity of allergenic protein in fermented rice noodles (Mohinger) from Myanmar. We also identified the protease-producing bacterium, which is related to the digestion of the allergenic protein in rice, in order to clarify the relationship between the digestion of the allergenic protein and the enzyme producing the microorganism in the process for manufacturing fermented rice noodles. The results of ELISA and immunoblotting showed that the quantity of allergenic protein in fermented rice noodles was 10-30%, i.e. less than that in rice. We also isolated 124 strains of bacteria from soaked rice and shitogi during the manufacturing process, of which 45 were positive to gelatin liquefaction and 22 were collagenase-producing. Strain MYA644, which was isolated in soaked rice from the Inle region by using azocasein and azocollagen as substrates, showed the highest activity of the protease-producing bacteria and was indentified as Bacillus subtilis. The allergenic protein extracted from rice and digested by SDS electrophoresis indicated no polypeptide bands beyond 20 kDa, while the band at 14 kDa had disappeared due to the action of the MYA644 protease-producing bacterium. This pattern was similar to that found with the fermented rice noodles, suggesting that the MYA644 strain had the ability to digest the 14-16 kDa allergenic protein in rice.

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The palatal pressure while masticating and swallowing gellan jelly was measured with six transducers embedded in an artificial palate fixed to the human hard palate. These palatal pressure measurements were compared with instrumental measurements. Mastication between the tongue and palate changed to mastication with the teeth at around 0.4% gellan jelly. The maximum pressure obtained by the palatal pressure measurements was similar to the stress at the breakpoint of gellan jelly by instrumental measurements. The palatal pressure when swallowing appeared as a decompressed pulse. The decompression area of the pulse for a high jelly concentration requiring long mastication was much greater than that for a low jelly concentration requiring short mastication. The start of the decompression pulse was respectively 0.06 s and 0.2 s later at the central (B) and posterior (C and D) points than that at the anterior (A) point. It is suggested that this decompression pulse assists transfer of the bolus upon swallowing from the anterior to posterior part of the mouth.

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From the standpoint of the purification in a cleaning liquid waste, the property of adsorption was investigated on activated carbons in various water-ethanol solvent mixtures containing dyes. The adsorption isotherms of five kinds of dyes (acid dye and oil color) on fibrous and powdery activated carbons with different specific surface areas were measured in various water-ethanol solvent mixtures and adsorption experiments were carried out using an incubator at 25°C. The main results obtained are summarized as follows : The amount of adsorption was observed in the order of specific surface area of activated carbons. The adsorption isotherms of dyes on fibrous activated carbons were of a typical Freundlich type in various ethanol concentrations. In 50 vol% ethanol solvent, the degree of adsorption decreased in the order of Sudan I>Acid Red 88>Acid Orange 7>Acid Red 27>Acid Red 112, and the degree of adsorption of oil color (Sudan I) was larger than that of water-soluble dyes and the latter decreased by increasing the number of sulfonic acid groups. As to the effect of ethanol concentration (50 and 100 vol%), the degree of adsorption on fibrous activated carbons at 100 vol% ethanol was higher than that at 50 vol% ethanol in water-soluble dyes, but the reverse was true for an oil color.

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When we observe a woven fabric made of different colored yarns, we can perceive a color impression as a whole by juxtaposition color mixture. The purpose of the study is to evaluate the warmth and coolness of multicolored patterns of cloth from a whole color impression of multicolored patterns by applying the logic of juxtaposition color mixture. Samples of juxtaposition color mixture are made by using software that can simulate various color patterns on woven fabrics. By using small pixels that are thought to optically fuse on a CRT display, it was confirmed that the hue angle of juxtaposition color mixture is the average of the hue angles of the original colors. The average of the absolute values of hue angles (|h|) for all pixels in the region of the image set at 512 × 512 pixels is obtained for all samples by using image analysis. Warm, neutral and cool colors are classified by |h|. The warmth and coolness of multicolored patterns of 20 kinds of cloth are evaluated by 30 female students, according to the rating-scale method, and the relation between their sensory-evaluation values and |h| is examined. It is concluded that warm, neutral and cool color images of multicolored patterns of cloth can be evaluated by |h|.

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The antimicrobial effects of Ukogi leaves were investigated. An Ukogi leaf extract inhibited the survival of four bacteria (Escherichia coli, Salmonella Typhimurium, Staphylococcus aureus, and Bacillus cereus), the inhibition by the extract in hot water being higher than that in unheated water. The Ukogi leaf extract in hot water suppressed the cell growth of all four bacteria, the effect from a 5% or 10% concentration being the same. The bacterial growth of cut cabbage was suppressed by treatment with the Ukogi extract in hot water. The antimicrobial effect was as effective as that of a sodium hypochlorite solution. A sensory evaluation showed that the taste of shredded cabbage was not affected by, treatment with the Ukogi leaf extract.

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The mechanism for the beneficial effects of vitamin C (ascorbic acid, AsA) on the quality of the heatinduced fish gel, kamaboko, has been proposed by Nishimura et al. to involve the production of the thiyl radical (S·). However, the detection of S· in myosin is very difficult, because its large molecular weight (about 500, 000) produces a strained electron spin resonance (ESR) signal. The generation of S· in myosin has therefore not yet been elucidated. We conducted an ESR analysis with bovine serum albumin (BSA) which is a lower-molecular-weight protein (about 60, 000). Although the signal with four main peaks that was observed under illumination at 650, 000 lx in a mixture containing riboflavin, a spintrapping reagent, and reduced BSA by dithiothreitol, non-reduced BSA produced only a small signal. The intensity of the signal obtained by using reduced BSA, however, decreased in response to superoxide dismutase (SOD; 200 units/ml), while inactivated SOD had little effect. These results suggest that S· could be produced in protein by the action of O₂^-.

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The Kaidocho (1739-1830) is a culinary record of an important inn in the lodging town of Odanijuku, and clearly outlines what the Hokuriku lords ate there on their way to the capital to fulfil their feudal duties. They received gifts of carp, funa (crucian), and matsutake mushrooms to be cooked, as well as funazushi, and the simple, local rice cake, samegaimochi. Later, sugared rice cake and green tea, which was light and kept well, became more popular, although gifts were sometimes refused to minimize expense. Rice, miso, soy sauce and vinegar were supplied for the lord's cooks to prepare meals. The inn's cooks prepared such meals as ichizen meshi, soup and two vegetables, and soup and three vegetables, meals often being graded in both content and quality according to lord's rank. The Dochu Honjin Kondate menu given by the Maeda Clan in 1783 included healthy foods such as rice, soup, stewed vegetables, grilled fish and pickled vegetables. When numbers were large, freshwater fish and vegetables were procured locally, while dried or salted sea fish from Tsuruga were added to local produce.

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