The purpose of this study is to demonstrate the gender gap in household economics. This study focused in particular on how changes in occupational status affect personal expenditure and personal savings. The data was obtained from F-GENS Korea Panel Survey of Ochanomizu University. The responses were gathered primarily from married people in the Seoul metropolitan area. I used the data from 736 households. The Gender gap between wives and husbands due to the flow of economic resources in the household is as follows. First, in the case of wives who employed, their personal expenditure and personal savings have increased. Second, in the case of unemployed wives, the gap between wives and husbands with regard to personal expenditures and savings is expanding. Furthermore, the personal expenditure and personal savings of wives has decreased. Third, in the case of the wives who are employed on a full-time basis, their personal expenditure and personal savings have increased as a result of their change in job status and income.

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Questionnaire surveys, thread-tying tests to evaluate skillfulness in the fingers/hands, and a test to measure scholastic ability were conducted on 188 boys and 174 girls in elementary school from July to November, 2008. They were asked about their level of life independency, confidence towards meticulous work with their fingers/hands, intellectual curiosity, and interest towards homemaking classes. We analyzed how their skill or lack of skill in using their fingers/hands was related to the results of the questionnaires and the test scores. The results were as follows: 1) The mean number of knots made in a five-minute thread-tying test was 7.6 for boys and 11.9 for girls, showing a significant difference between boys and girls. Girls showed attitudes that were more positive towards independence in life and meticulous works with their fingers/hands than boys. (2) Boys and girls with higher skillfulness in their fingers/hands tended to be more independent in life and more confident when doing meticulous work with their fingers/hands. (3) The boys who received higher scores in the test also managed to make a large number of knots and were more independent in life and confident in doing meticulous work with their fingers/hands. No clear relationship with scores was detected for girls. (4) The level of intellectual curiosity seemed to have a close relationship with the level of independence in life and confidence in doing meticulous work using the fingers/hands. Therefore, it can be suggested that promoting independence in life and using one's finger/hands in daily life though homemaking education can stimulate intellectual curiosity and positive attitudes towards various activities in life.

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The purpose of this study is to explore women's clothes for mountaineering and outfits worn in Switzerland in the late 19 ^th century. The materials I have used for conducting this research are The Queen, Punch and the London Charivari.. Mountaineering and traveling abroad changed the consciousness that woman had of clothing and of themselves. They tucked up the hem of their skirts like a fishwife when climbing mountains. They also wore them when they were not mountaineering, so they became very practical. The crinoline and corset no longer became necessary to maintain the honor of woman, who were adapting themselves to intense activity and severe environments. It was suggested that outfits that were more practical than fashionable be worn in resort areas. Women wore clothes that were appropriate for their environment. On the other hand, they were aware of the importance of appearance while traveling. Being aware of preeminence, proud British women were conscious of the clothes they wore, not only for the fashion statement they made, but also for their practicability.

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This study determines the composition and characteristics of Cambodian fermented rice noodles and their bacteria during the manufacturing process. Aerobic bacteria, lactic acid bacteria, mold, and yeast were detected in soaked rice and shitogi (fermented rice flour) collected from all regions. The mold and yeast counts increased during the manufacturing process. The levels of both crude protein and crude ash in the original rice of the Cambodian samples were lower than the standard levels found in previous samples from Myanmar and Laos. The level of crude fat differed according to the sample region within Cambodia: the Kandal and Kampong Speu samples were high in crude fat, while the Battambang and Kampong Som samples were low. The composition of free amino acids was higher in fermented rice noodles than in rice. The methionine, leucine, phenylalanine, and gamma- aminobutyric acid levels were particularly high. Among the organic acids, the lactic acid level was markedly higher in soaked rice and shitogi. The results show that the microorganisms active in the fermentation process for manufacturing rice noodles had the following effects: (1) total amino acids and lactic acid were increased, (2) the molecular weight of the sample proteins was degraded, (3) polypeptide bands over 20 kDa disappeared, (4) the 16-kDa band became fainter, (5) new bands of less than 6.5 kDa appeared, (6) rice allergenic proteins disappeared. These effects suggest that the fermentation process affected the composition of fermented rice noodles.

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In this research, we paid attention to one of the man's high and non-particular sensations, the sense of time, in an effort to examine whether or not the sense of time could be used as an index in quantifying the interaction of man and his space. 20 courses were selected and subjects were respectively directed to walk the specific courses in order to evaluate their self-affection, image of the course treaded, and sense of time. The walking distance was identically set in experimenting the sense of time. As a result, subjects felt the walking time shorter in a comfortable setting and longer in an uncomfortable scene. To be more specific, their sense of time in courses through a shopping district with many distractions was neither long nor short, while their sense of time tended to become shorter where there were obstacles such as congestion of passers-by and bicycle traffic. As the walking distance was set shorter, their sense of time became shorter than the actual time and their walking pace became slower. It should be pointed out that this experiment involved some problems. The walking distance was in fact not identical in some courses selected, and the subjects became tired as a result of continuous walking to affect the evaluation. Therefore, we intend to solve those problems and further our study of the interaction of man with his space and sense of time.

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