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Predecessor
Volume 59, Issue 5
Displaying 1-4 of 4 articles from this issue
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Papers
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—Comparisons between Their Death and Those of Their Loved One—Midori KOTANI2008 Volume 59 Issue 5 Pages 287-294
Published: 2008
Released on J-STAGE: July 29, 2010
JOURNAL FREE ACCESSThis study seeks to find out how death is viewed by the middle-aged and elderly Japanese. Nine hundred forty-four subjects were surveyed with a view to ascertaining their attitudes towards the death of their own and that of their loved ones. The finding shows that they are more afraid of the death of their loved ones than their own death; they refuse even to imagine the departure of their loved ones. They deem their own death simply as the end of life, while on the contrary, they desire that the soul of their loved ones would remain. Death is an inevitable issue directly affecting the subjects themselves and indirectly affecting the people around them. While an increasing number of people of late prefer to make decisions as to their terminal care and funeral on one hand, the present research, on the other, shows that it is of utmost importance to respect the bereaveds' viewpoint in dealing with the issue. The finding indicates that the subjects' attachment to their spouse as the most precious partner tends to deepen as they become older. Therefore, it will be necessary for them to build relationships with others through the community activities as well as hobbies as part of their life design, so as to reduce emotional risks to the bereaved spouse in the event of their death.View full abstractDownload PDF (281K) -
Mariko MANABE2008 Volume 59 Issue 5 Pages 295-305
Published: 2008
Released on J-STAGE: July 29, 2010
JOURNAL FREE ACCESSSeveral kinds of stock made from dried bonito, sea tangle and other ingredients are used daily in Japanese cooking. The effects of the flavor of traditional Japanese stock on the preference for food were examined by a sensory evaluation of steamed egg custard (tamagodoufu) and stewed Japanese radish (daikon-fukumeni). Four kinds of tamagodoufu and daikon-fukumeni were individually prepared with different stock, and the preferences for aroma and taste, as well as the overall preference, were evaluated. The results indicated that the overall preference was mainly attributable to the taste rather than the aroma, although the samples prepared with a specific stock could not always gain a high assessment. In fact, accumulated experience with a particular dish tended to raise the preference for that dish. However, the flavor of dried bonito stock was inclined to enhance the preference for a food.View full abstractDownload PDF (2128K) -
Yusuke ISHIKAWA, Masaru OYA2008 Volume 59 Issue 5 Pages 307-311
Published: 2008
Released on J-STAGE: July 29, 2010
JOURNAL FREE ACCESSIn a previous study, we demonstrated that a high quality digital image processing system can be applied to detergency evaluation. In this paper, instead of using a high-resolution digital camera for detergency evaluation, a regular digital camera for home use was used. A Macbeth color checker was photographed with a home use digital camera under four different conditions. X, Y, and Z values were calculated from each digital image. Moreover, soiled clothes were photographed with the home use digital camera using fluorescent light and incandescent light as light sources. The parameter of the amount of oily soiling on cotton clothes was also evaluated. After calculating the X, Y, and Z values, good linearity was observed by using a quadratic multiple regression equation. As to the amount of soiling, good correlations between actual amounts of soiling and calculated values were observed. These results show that a regular digital camera can be applied for detergency evaluation by processing digital images using a quadratic multiple regression equation.View full abstractDownload PDF (1027K) -
Yukiko KOMEIMA2008 Volume 59 Issue 5 Pages 313-319
Published: 2008
Released on J-STAGE: July 29, 2010
JOURNAL FREE ACCESSThe aims of this paper are to throw light on the activities and ideals of the Rational Dress Society, an organization which was set up in Britain during the late 19th century with a view to reforming dress, and to examine the process that led to changes in women's clothing in late 19th-century Britain. The material I have used for conducting this research is The Rational Dress Society's Gazette. I discovered that the Rational Dress Society was engaged in the promotion of dress reform on the basis of the idea that rational dress should ideally be healthy, comfortable and attractive. The clothing reforms of the Rational Dress Society applied not only to the women who wore the clothes, they were also intended to encourage changes in the attitudes of men, and these reforms may be considered to have suggested new attitudes through the medium of clothing in late 19th-century Britain.View full abstractDownload PDF (2997K)
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