The relationship between the softening of baked apple and degradation of pectin and polysaccharides was investigated. The water-soluble fractions of pectin and polysaccharides were increased by baking at 160-190°C for 60 min. However, the oxalate-soluble fraction of pectin and polysaccharides in baked apple decreased. The softening of baked apple tissues thus appears to have been due to the insoluble pectin and insoluble polysaccharides formed a soluble state. The results of gel-permeation chromatography and DEAE-Toyopearl chromatography shows that the pectin and polysaccharides were degraded into low-molecular-weight molecules. It was found that this degradation was mainly caused by a hydrolysis reaction through malic acid under high temperature and weak acidic conditions (pH 4.3), and not caused by a β-elimination reaction.

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The relationship between the occlusal condition and preference of the elderly for cooked beef texture was investigated by a sensory test employing elderly and young people. The occlusal condition was defined according to the state of the remaining teeth and the biting force: the subjects were assigned to three groups, group I with good and group III with weak occlusal condition. Five samples of beef shank cut into 2 cm³ pieces cooked for 5 to 300 min and differing in hardness and cohesiveness were used. Another four samples of beef thigh boiled for 5 to 15 min cut or uncut were also used. The results show that the elderly preferred the shank boiled for 60 min since the meat was easy to eat. The young selected the samples boiled from 60 to 180 min. Long-term boiling was not necessarily suitable for the elderly because the meat fibers easily got stuck between the teeth or became dry. With the thigh meat the elderly preferred the cut sample boiled for 15 min having a texture similar to the shank meat boiled for 60 min. The group III subjects preferred the tender and less cohesive samples, the preference being affected by the boiling time and with cutting.

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Seasoned daikon was used as a material in order to examine the effect of sample size and mouthful amount of foods on the properties. Five sample sizes and six mouthful amounts were chosen. A cube of 1 cm³ was used and cut to prepare the five sizes, and the mouthful amounts were equivalent to 1-6 cubes of 1 cm³. As the sample size decreased, the breaking properties decreased, the average masseter muscle activity and average chewing force decreased, the total number of chewing strokes increased, and there was no significant difference in the while sensory softness. Evaluations of ease of chewing, shape-keeping ability, and ease of eating were lower when the sample size was small. As the mouthful amount was increased, the breaking properties increased, and the chewing duration and total number of chewing strokes increased. Softness and shape-keeping ability did not depend on the mouthful amount. Evaluations of the ease of chewing and ease of eating became higher as the mouthful amount was increased. The effect of size and mouthful amount was plotted two-dimensionally by using a principal component analysis. The ease of eating decreased as the cube of 1 cm³ was cut smaller. As the mouthful amount increased, the chewing duration and total number of chewing strokes increased, although the ease of eating tended to improve.

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“Eco-cooking” was developed to lessen the impact of domestic CO₂ emissions by promoting environmentally friendly methods for meal preparation. The extent of CO₂ reduction that would take place if “eco-cooking” were adopted by all Japanese households was estimated, with the aim of contributing to global warming prevention. Using a sample size of 19 housewives, each was asked to prepare a popular breakfast, lunch, and dinner, and the gas, electricity and water consumption, and raw garbage production were measured. The same housewives were then given a lesson on “eco-cooking” practices and asked to prepare the same meals again. A significant decrease was apparent in the production of raw garbage and the consumption of gas, electricity, and water with “eco-cooking.” Domestic CO₂ emissions can be expected to fall by 24-32% if “eco-cooking” were to be adopted in all Japanese households.

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This study deals with how Wardens and Life support advisers (LSAs) are arranged in the Silver-peer Housing Project of the Tokyo Metropolitan Government, with a view to analyzing the status quo as well as the future of their roles. We investigated municipalities and collected materials. Two types of research methods were employed, a questionnaire survey in 1998 and an interview survey in 2006. The results of our study may be summarized as follows: (1) Either of Wardens or LSAs is arranged in a present Silver-peer housing. Wardens don't have a special qualification, reside in the Silver-peer housing, and there be a lot of individuals who have roles of good neighbors. On the other hand, LSAs were introduced by the systemic revision. LSAs makes easy support by using expertise, and there are a lot of people who belong to the social welfare corporation etc. Respective municipalities are endeavoring to improve the situation by compiling necessary manuals for resident's communication. (2) Whether or not the efforts of Wardens prove successful largely depend on Warden's personality as well as their skill to form good human relations with residents. Most of the resident Wardens are individually assigned and not receiving enough supports. It should be noted that Warden's specialities as well as the support system are being improved through the introduction of the nursing insurance system and increasing the number of LSAs. (3) The arrangement of Wardens and LSAs is quite intricate, with some of them being residents and others consigned as needed, or individually or corporately arranged. In the majority of cases, they are resident Wardens. It is also to be noted that altering Wardens and LSAs arrangements involves difficulties such as the subsidy issue and the change of the use of residential quarters for Wardens.

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