The aim of this study was to clarify the characteristics of the taste and texture of Holstein loin meat cooked until 60 ℃ at its internal core using different methods, namely, grilling (GR), roasting (RO), poaching (PO), vacuum-packed low-temperature (VPLT) cooking, and microwaving (MW). The cooking loss was the lowest in GR, RO beef, while it was the highest in MW. The moisture content after cooking was the highest in beef cooked by the VPLT method and while it was low by PO and MW. The fat content that remained after cooking was lowest in beef cooked with VPLT methods. The breaking energy of a microwaved beef was the highest value. Beef cooked with the VPLT method contained the highest quantity of total free amino acids. Sensory analysis showed that grilled and roasted beef were judged to possess greater juiciness, a more desirable odor, and greater umami intensity. Beef cooked by the VPLT method was tenderer and had greater umami intensity but a less desirable odor. Microwaved beef did not receive a high score for any of the above criteria. From these results, the differences in sensory properties of cooked beef loin were clarified to be caused by the differences in cooking loss, the water content, umami compounds and breaking energy in beef loin cooked by different methods.

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  It is generally believed that fashion had been dominated by aristocracies and the upper classes in the modern period in England. However, during the Victorian period, this norm was severely eroded by the increasing numbers of the middle classes. They began to re-interpret the fashions of their social superiors on the basis of middle-class sense of values and morality. With the help of middle-class oriented fashion magazines, new ideas about fashions became widely distributed.
  To trace this process, the author uses a variety of sources: etiquette books which were predominately read by socially ambitious middle-class people, popular fashion magazines such as the Englishwoman's Domestic Magazine, and essays on extreme fashions such as tight-lacing. The author argues that the strong sense of morality of the middle class caused people to exercise self-restraint when choosing their clothes, and strictly dictated what was appropriate to wear. These ideas were gradually integrated in forming the sense of Englishness of English dress.

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  Commercial dried Hijiki, Sargassum fusiforme^*4, was soaked in a 4% acetic acid or 4% sodium hydrogen carbonate solution for 1, 3 and 6hr at 0, 30, 60, and 90℃. The concentrations of arsenic retained in the swollen Hijiki tissues and those dissolved in the solution were determined by thermal neutron activation analysis. Within 1 hr in the acetic acid and sodium hydrogen carbonate solutions at 90℃, the concentrations of retained arsenic in the Hijiki residues were 18% (in the acetic acid solution) and less than 15% (in the sodium hydrogen carbonate solution), respectively, of the total arsenic. At the lower temperatures (0℃, 30℃), arsenic release was greater in the acetic acid solution than in the sodium hydrogen carbonate solution.

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  This study was conducted as a life-story research project by interviewing three female university students who were raised in divorced single-parent families. One objective of this project was to describe mental issues experienced as a result of single-parent family life. Another was to find whether or not mental support was available, and if so, what kind of support was obtained. Based on their life stories, the third objective was to suggest how opportunities to share their experience could be offered in order to give children in divorced single-parent families better mental support.
  The common issue among the three participants was a strong awareness of their life stories being different from the status quo. On one hand, friends and teachers offered mental support. On the other hand, what was offered fell short of what was necessary. Therefore, this study suggested three ways to offer mental support opportunities for children in divorced single-parent families.

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