This study investigates the relationships between the occlusal force and grade level, physical condition, dental condition, motor ability, and intake frequency of different food groups in junior high school boys. Anthropometrics, dental checkups, occlusal force measurements, motor ability measurements, and intake frequency measurements of different food groups were conducted on 150 boys (62%) at a junior high school in Osaka Prefecture. All tests were two-tailed and significance was set at < 0.05. A simple linear regression analysis revealed the association between many of the survey parameters and occlusal force (p < 0.05). A multiple linear regression analysis demonstrated that the grade level, mushroom/seaweed intake frequency, and ball-throwing distance (CFI = 1.000, RMSEA = 0.000, AGFI = 0.973, and GFI = 0.995) or the latent variable “Ability to exert great power in a moment” affected the occlusal force (CFI = 0.977, RMSEA = 0.053, AGFI = 0.915, and GFI = 0.955).

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  Soybean is a good source of vegetable protein, and both glycinin and conglycinin, its main components, have gel forming properties. Soybean protein gels were prepared by a high pressure treatment, the protein composition of the gel and physical properties were measured, a sensory evaluation was conducted, and the effect of high pressure on gel formation was investigated. A soybean protein isolate (Fujipro-F) was used to prepare the soybean protein gels and the concentrations of the gels were from 13% to 17% , after adding water, the gels were processed under pressure with a food pressurized testing machine to prepare a pressurized gel. A comparative sample was also processed by heating. The physical properties of breaking strength and creep, and the textural properties were measured and evaluated. A protein composition analysis was conducted by SDS-PAGE, and a sensory evaluation of the gel samples was made on a five-point scale. The hardness of the pressurized gel was approximately 50% of that of the heated gel at all concentrations. Each gel conformed to the dietary criteria of Food for Special Dietary Uses for dysphagic patients provided by the Ministry of Health, Labour and Welfare of Japan. Dissociation of the subunits was apparent in the pressurized gel regarding the protein composition, suggesting that part of the 7S globulin was a soluble complex. The sensory evaluation rated the pressurized gel to be softer, have more elasticity, and be easier to swallow than the heated gel. Gel formation of the soybean proteins was therefore transformed under high pressure.

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  The amylases of germinated triticale seeds were sequentially purified by ammonium sulfate precipitation, ion-exchange chromatography, and gel chromatography. Three different amylases were obtained in a pure state and tentatively designated as amylases I, II and III which each yielded a single band when examined by electrophoresis.
  The respective specific activities of amylases I, II and III were 0.14-, 1.11- and 0.39-fold that of the crude enzyme extract.Amylases I, II and III had respective molecular weights of 62,000, 56,000 and 52,000. Amylase I showed the highest activity at pH 5.5 and 40℃ , amylase II at pH 5.0 and 50℃ , and amylase III at pH 5.0 and 40℃. Amylases I , II and III were stable in the range of pH 4.0-6.0 at below 50℃ . All activities of the enzymes were inhibited by mercury, PCMB, CH₂ICOOH, NI²⁺ and Cd²⁺ which may indicate that the SH group was necessary for activating the three enzymes. Each amylase specifically hydrolyzed starch and amylopectin, amylase III hydrolyzing lowmolecular- weight amylose particularly well. Amylase I hydrolyzed pullulan. A qualitative thinlayer chromatographic analysis of the products of this digestion revealed enzyme specificity. The decomposition products revealed amylase I to be α-amylase, and amylases II and III to be β-amylase.

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  Dangerous chemical substances and the test methods using them for clothing care studies and textile dyeing and processing studies were extracted from university home economics and life sciences textbooks. In addition, since what has been done in response to chemical risk and crisis management in university classes is not clear, we conducted a questionnaire survey concerning the reagents used in experiments in clothing care and textile dyeing and processing, the handling of the reagents, test methods, the safety standards of the experimental facilities, and hazard prevention. From the clothing care studies textbooks, dangerous chloroform and various organic solvents including carbon tetrachloride were identified as reagents commonly used. From the textile dyeing processing studies textbooks, carcinogenic benzidine-based dyes, dyes which generated aromatic series amine, sensitization-related dyes, formaldehyde with usage regulations and potassium dichromate were identified. There is no mention of usage regulations or the use of the hazardous substances in any of textile dyeing and processing studies textbooks. From the questionnaire survey it was revealed that various organic solvents, chloroform and carbon tetrachloride are used in clothing care experimental studies and benzidine-based dyes and copper sulfate are used in textile dyeing and processing experimental studies. Safety equipment is set up for approximately 60% of the experiments, while washing facilities are seldom prepared. The wearing of safety glasses and gas masks during dangerous experiments is insufficient. The disposal rate of used chemicals is 100%, the disposal rate of colored waste fluid is approximately 60%, and the treatment rate of microorganisms is almost 40%.

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  It has been recognized that teachers have a very busy schedule. However, little attention has been paid to teachers' time-use. Therefore, the purpose of this study is to examine the time-use and role conflict that result because of the lack of work-life balance of junior high school teachers.
  In conclusion, we would like to state the following three points. First, junior high school teachers invest their time in work. Second, the long working hours and inappropriate time-use result in a role conflict. Third, the role conflict is due to fact that junior high school teachers lack a work-life balance. Hence, it can be inferred from the results of this study that junior high school teachers are in a difficult position.

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  Funazushi, traditional Japanese fermented sushi made with rice and crucian carp (Cyprinus auratus) which is found in Biwa Lake (Shiga) is significant in Japanese gastronomic culture and has high nutritive and functional values. However, most Japanese youth dislike it and rarely get the opportunity to taste it. We used two sensory assessments to evaluate the effects of sampling funazushi and information about the food on its preferability.
  The first test showed that funazushi is disliked because of its fishy smell and that its overall preference depended on the taste and retronasal smell rather than the aroma. Thereafter, the participants were assigned to four groups. The first group tasted funazushi, the second was given a lecture on it, the third participated in both activities, and the fourth was a control group.
  The results of the second test showed that the overall tasting experience contributed to the palatability and that information about funazushi also affected its overall preferability.

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