Guar gum-based and starch-based samples were used as typical examples of liquid food to assess three different simple and objective methods for measuring the rheological properties of the samples with commercial thickening agents added. The three methods evaluated were the spring relaxation method with a viscometer, and the tilting test tube and glass ring methods without the use of a viscometer. The usefulness of each method for measuring the rheological properties of the liquid food samples was examined. The spring relaxation method was found to be generally useful, in that it easily allowed the rheological properties, particularly the yield stress, to be obtained with a one-time measurement. The flow time (T) obtained by the tilting test tube method demonstrated a positive correlation with the consistency index (K). The spreading coefficient (R) obtained by the glass ring method demonstrated of negative correlation with the yield stress from the spring relaxation.

View full abstract

In a continuing study on the food eaten by the local people in northern Thailand, this report presents the results of a study into the characteristics and function of traditional confectionery from questionnaire, listening and literature surveys. The data were analyzed by the statistical method with SPSS software and also by some sociological methods. Khanom Thai, or Thai traditional confectionery, was originally made from rice and sugar in the court of the Thai dynasty as an offering to the Royal Family and monks. Influenced by the food culture of foreign countries, the confectionery was refined and disseminated from the central to local areas. Important characteristics of this confectionery in northern Thailand developed from making at home on special occasions of Buddhist and agricultural festivals, marriage ceremonies and housewarming parties. Glutinous rice is the main material, while sugar and coconut milk are not as frequently used as they are in Central Thailand. Compared with Khanom Thai from Central Thailand, the confectionery is simple in shape and taste. The people of northern Thailand can now obtain various types of Khanom Thai through development of the distribution channels. Home-made Khanom Thai strengthens the family bond and gives a deeper feeling of satisfaction and fulfillment, while offering Khanom Thai to the Buddha would greatly accentuate their virtue. Although those are the main features of the function of Khanom Thai, making and eating the confectionery will become a more significant trigger to recognition of the identity of Thai people in future.

View full abstract

A questionnaire study was performed to identify the possible influence of a mother's attitude to a good diet and her feeling of fulfillment in life on mother-child communication at meal times. The participants were mothers with children in the senior class of kindergarten, and kindergarten teachers. The children each drew a picture of their favorite meal at home. A causal model was established, in which the mother's experience of meal time in her childhood was an exogenous variable and the present state of communication with her child was the dependent variable. Those children who did not communicate well with their mothers were less interested in eating and less vigorous in daily life, and tended to have problems with friends. The mothers who did not communicate well with their children tended to not to lead a fulfilling life and had undesirable ideas about meal times. Moreover, their childhood experience at meal times was not pleasant.

View full abstract

The method for the production of fermented rice noodles in Laos and the component changes during the process were studied. The production method for khaw poon in Laos resembles the methods used for producing fermented rice noodles in Myanmar, Thailand and Vietnam. A characteristic of the production method is that aged rice from China or Thailand is used when Laotian rice is not available. Aerobes constituted the majority of the microbial flora. In addition, increased numbers of microorganisms, including lactic acid bacteria, were present in the shitogi (egg-shaped) blocks. The quantity of crude fat and protein components in the fermented rice noodles decreased as the process advanced. Conversely, the shitogi blocks contained a markedly increasing quantity of free amino acids, which, however, decreased in the noodles. Among these amino acids, γ-amino butyric acid, leucine, and alanine, increased most markedly in quantity. Among the organic acids, the amount of lactic acid, increased most markedly in the shitogi blocks during fermentation. The quantities of most of these components were small in the noodles due to their migration into water during boiling, this being the final step of the noodle production process.

View full abstract

In this paper, I seek to clarify the accuracy of Korean clothing drawn in Kusumi Morikage's Korean Embassy Parade Folding Screen. This folding screen apparently dates back to the late seventeenth century. By examining and comparing the Korean clothing in the Korean Embassy Parade Folding Screen with other visual sources, written documents and extant Korean clothing from the mid-Choson period, I reached the following conclusion: In the Parade Screen, there are Korean military officers wearing military clothing (chonbok) with embroidered patches (hyungbae). However, this combination does not match Korean clothing of the time. Moreover, a Korean civil official is depicted wearing a Nanban-style ruff, but this too is inaccurate. Although he drew incorrect combinations of clothing, Morikage skillfully depicted the Korean traditional black hat, embroidered patches, military clothing, and other types of Korean clothing. Furthermore, we should also note that Morikage drew the Korean lucky color blue, drawstrings, and Korean knot buttons in detail.

View full abstract

Freer access to the public life will be ensured for the elderlies if their house is built with the entrance steps designed to be replaced in the future by a slope. With the above concept in mind, the writer made a research on 142 residences in her attempt to propose an ideal type of approach of the future. Both the level and distance were measured in five areas while a questionnaire was distributed and collected from the residents. Those in their 50s and 60s expressed their wish to remodel the approach while, on the other hand, the improvement need stayed low with those in their 80s. It is to be noted that many respondents pointed out the difficulty of remodelling for financial reasons or not enough space for installing a slope or a ramp in spite of the fact that 70 percent of the respondents expressed their wish to go out freely even when they would need cares. The average level of the flight of stairs was 819 mm, and the average distance 8,019 mm. The research underlines the writer's conviction that it is necessary to have a universal design viewpoint when planning a house, specifically the entryway.

View full abstract

In order to examine the decolorization of dyeing effluent by an enzyme, aqueous solutions of two kinds of dyes, copper formazan dyes (C. I. Reactive Blue 220) and disazo dyes (C. I. Acid Red 299), were treated with bilirubin oxidase (BO). By measuring the visible and UV absorption spectra of the two aqueous solutions to which the enzyme was added, it was found that B 220 was decolorized at 20°C and nonadjusted pH (pH 5.85), at 37°C and nonadjusted pH (pH 6.18) for 299. The variation of temperature (20°C and 37°C) and pH (nonadjusted pH—pH 6±0.2— and pH 8.4), however, hardly affected the decolorizing rate. In conclusion, it was confirmed that BO can efficiently decolorize dye solutions even at ordinary temperatures and neutral pH, without any adjustment.

View full abstract

The labeled and measured nutritional information were compared for takeout lunches. Although nutrition information is displayed on takeout lunches, it involves calculated values in many cases. The calculated values for 64 samples of takeout lunches were compared with measured values. The comparison for 17 items showed wide differences with only the value for Na being comparable. Information about mineral composition was incomplete and could not be adequately compared. It seems from the results that more attention to oil and fat is required to ensure grater validity of the displayed information.

View full abstract