巻号一覧
前身誌
65 巻, 5 号
選択された号の論文の5件中1～5を表示しています
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報文
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野崎 有以2014 年 65 巻 5 号 p. 209-219
発行日: 2014年
公開日: 2015/01/01
ジャーナル フリーThe purpose of this paper is to consider the activities of Kon Wajiro(1881-1973) concerning home economics during the war. Kon is known as the originator of kogengaku, which is the study of modern social phenomena, but his activities range quite wide. The study of home economics was one of his main achievements. This paper mainly examines Kon's thoughts of home economics based on the articles that were posted in Katei Kagaku. Previous studies have referred to Kon's wartime writings, but have overlooked an article by Kon that failed to pass the censorship of GHQ .This paper will take up this article.
During the Second World War, the concept of seikatsu kagaku (the study of concrete measures to improve daily life) was propagated by the government and several scholars. This concept was similar to that of home economics.
This paper concludes that Kon's thoughts on home economics comprised both seikatsu kagaku and family life.抄録全体を表示PDF形式でダウンロード (1410K) -
安田 怜未, 下山田 真, 堀 光代, 粕谷 志郎, 長野 宏子2014 年 65 巻 5 号 p. 221-231
発行日: 2014年
公開日: 2015/01/01
ジャーナル フリーBread samples were made with microorganisms universally present in traditional fermented foods in order to investigate the effect of microorganism enzymes isolated from these traditional fermented foods on the decomposition of allergenic proteins in wheat flour. The properties and functionality of the baked bread were then examined. An immunoblot assay using serum IgE of people with wheat flour allergy suggested that the allergenic proteins were albumin and globulin of the salt-soluble fractions.
Bacillus subtilis JK (JK strain) isolated from traditional fermented food produced enzymes with high protease activity. The JK enzymes digested the globulin fraction in wheat flour. Bread was made by using the JK microorganism and yeast, and the specific volume was about 13% greater than bread containing yeast without the microorganism. The firmness, adhesiveness, and gumminess were all less. The mixed bread sample had a softer texture than the yeast bread, and the proportions of the total amount of free amino acids and branched chain amino acids were higher. The results of SDS- polyacrylamide gel electrophoresis and the immunoblot assay suggested that part of the allergenic salt-soluble proteins had been decomposed in the mixed bread.抄録全体を表示PDF形式でダウンロード (4746K) -
―婦人雑誌とファッション誌の比較から―太田 茜2014 年 65 巻 5 号 p. 233-243
発行日: 2014年
公開日: 2015/01/01
ジャーナル フリーHow Women's Clothing Was Obtained in the United States in the 1910s: Based on a Comparison between Women's Magazines and Fashion Magazines
The United States developed ready-made clothing. Ready-made women's clothing appeared in the 1910s, with ready-made men's clothing having appeared before then. However, women's magazine and fashion magazines in the 1910s contained articles about home-sewing and made-to-order. Home-sewing and made-to-order were ways of obtaining clothing before ready-made first appeared.
Middle-class women subscribed to women's magazines and fashion magazines, and obtained clothing by home-sewing or made-to-order. Although they bought heavier ready-made clothing or undergarments, it took a long time before buying ready-made women's clothing became commonplace.
This paper focuses on how clothing was obtained in the United States, with an emphasis on the late 1910s, with references to articles and advertisements in magazines such as Ladies Home Journal and Harper's Bazaar.抄録全体を表示PDF形式でダウンロード (9176K)
シリーズ くらしの最前線 94
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西成 勝好2014 年 65 巻 5 号 p. 245-256
発行日: 2014年
公開日: 2015/01/01
ジャーナル フリーPDF形式でダウンロード (2292K)
シリーズ 国際的研究・交流活動の紹介 5
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黒川 衣代2014 年 65 巻 5 号 p. 257-261
発行日: 2014年
公開日: 2015/01/01
ジャーナル フリーPDF形式でダウンロード (2528K)
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