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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カンボジアにおける発酵米麺の成分と製造工程の微生物の特徴について明らかにすることを目的とした．“浸漬米”，“シトギ”からは，好気性菌，乳酸菌，カビ，酵母が検出された．原料米のタンパク質含量，灰分含量は，ミャンマーやラオスで採取した発酵米麺の原料米と比べて低い値であったが，脂質含量は試料採取地域により異なり，Kandal,Kampong Speu の試料では高く，Battambang, Kampong Som では低い値であった．また，発酵米麺の遊離アミノ酸は，原料米と比べて増加しており，methionine, leucine, pheylalanine, γ-aminobutyric acid の増加が顕著であった．有機酸においては“浸漬米”，“シトギ”，“麺”にした時に，原料米にはみられない乳酸が検出された．さらに，各工程の試料から抽出したたんぱく質の分子量は，製造工程を経るごとに低分子化されており，米を浸漬することで20kDa以上のタンパク質が減少し，シトギ，麺にした時には，米の16kDa付近のバンドが消失し，3.5-6.5kDa付近に，新たなバンドが検出された．これらの結果から，発酵工程に存在する微生物の影響で，発酵米麺の成分が経時的に変化することが示唆された．

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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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