The aim of this study is to reveal the differences in the clothing of the JoseonTongsinsa in the Edo era and that of the JoseonSusinsa in the Meiji era based on what was worn by the JoseonSusinsa when he came tothe capital, Tokyo, and what was worn when the envoy entered the court of the Emperor of Japan.
  The results of various comparisons of written documents and paintingsare as follows: When the envoy of JoseonSusinsa entered Tokyo, he wore a black hat and a casual gown. Compared to JoseonTongsinsa in the Edo era, the role of formal clothing had diminished. The wearing of casual clothes by the envoyin the Japanese capital markeda very important time in the modernization of Joseon clothing.
  Later, the envoy of JoseonSusinsa wore formal clothing out of respect when he met the Emperor of Japan when he entered the court of the King of Joseon.Thus, it can be concluded that respect to the Japanese Emperor continued into the Meiji era from theEdo era as shown by the clothing worn by the Joseon envoys.

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  In the beginning of the twentieth century, the suffragettes campaigned strongly. Previous studies at home and abroad have focused on the campaign's political aspects of the history of feminism, gender and politics. However, few studies have adequately discussed the role of clothing in the suffragette movement. In this article, I will examine the details and the meaning of clothing during the movement. The main source is the Votes for Women which was published by the Women's Social and Political Union. As a result, it can be concluded that items such as banners and badges decorated with symbol colours had a role in developing a collective vision among the suffragettes and supporting the aim of achieving women's causes.

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  This study investigated the knowledge of nutrients in food among teacher training course students. The subject of this research was 166 teacher training course students. They were required to prepare a meal and to classify the nutrients contained in each of its ingredients. Following this, the nutrients that had been classified were investigated to see whether they had been identified correctly. As a result of this, we were able to clarify the following points:
1. Teacher training course students use a variety of ingredients when cooking.
2. Students are aware of the nutrients contained in food based on what they have discovered in textbooks.
3. Understanding of the nutrients contained in food, without reference to a textbook, is poor. This is particularly so in the case of inorganic nutrients.

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  The effect of adding cooked rice to wheat flour was examined by measuring the physical properties of the baked bread. Seven types of bread were prepared: five kinds of bread containing 10-50% cooked rice, rice flour bread, and wheat flour bread. Palatability was assessed by a sensory evaluation to identify the most suitable proportions of cooked rice and wheat flour. Five samples of bread were evaluated: four kinds of bread containing cooked rice (10-40%) and wheat flour bread. The specific loaf volume of the bread containing 10-20% cooked rice was similar to that of the wheat flour bread, while the rice flour bread had a lower specific volume than the wheat flour bread. The hardness of the wheat flour bread was the least. Increasing the proportion of added cooked rice increased the hardness as well. The adhesiveness of the bread containing 10-40% cooked rice was as low as that of the wheat flour bread, while the cohesiveness of the bread containing cooked rice was comparable to that of the wheat flour bread. The appearance and color of the bread containing 10-20% cooked rice was evaluated as highly as the wheat flour bread. The sensory evaluation of moisture, softness and elasticity was higher for the bread containing cooked rice than for the wheat flour bread. The palatability of the baked bread was higher when cooked rice had been added. The bread containing 10-20 % cooked rice was more often preferred than the wheat flour bread. These results show that cooked rice was suitable for adding to wheat flour to make bread.

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  In order to be prepared for natural disasters and develop an effective self-sufficient emergency body waste management system, the author devised a personal emergency toilet that uses disposable diapers that are readily available on the market and tested it under various conditions.
  The addition of 200 cm³ of wood pellets sold as cat litter to each toilet unit was found to be effective in preventing the toilet from producing ammonia gas and emitting a foul smell. An oxygen-based bleaching agent for clothes was not very effective in preventing them, especially during the hot summer season. Spraying the toilet about six times with the agent after use was found to be the most effective. This disposable diaper-based personal toilet is cheaper than ordinary emergency toilets on the market, and the materials are easily available. Based on the results, the author proposes adopting disposable diaper-based personal toilets to prepare for natural disasters.

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