The purpose of this study was to explore and evaluate the structure of School Community-Partnerships between residents and parents. We used the School Community-Partnership Scale (Koizumi 2000), Awareness of School-Support Volunteers Scale (Iwasaki 2011), and Expectations for School Education and Perception about Educational Systems. Residents' (N＝166) and parents' (N＝233) data were paired from 3 elementary school districts in Joetsu in Niigata prefecture.
  A factor structure pool of School Community-Partnership was evaluated using exploratory and confirmatory factor analysis. As expected, the results yielded and supported 3 factors (GFI＝0.941, CFI＝0.937, RMSEA＝0.058). Variance analysis revealed that the attributes of the school districts were found to interact strongly with “Human Interaction” (p＜0.01). Cluster analysis proved the differences of awareness between residents and parents about School-Support Volunteers and Expectations for School Education. The Educational Systems related to School Community-Partnerships were not known by residents and parents except for After-School Care for Children.

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  This research focuses on Eco-cooking, an environmentally-friendly way of cooking through shopping, cooking and cleaning. We analyze and quantify people's energy-saving behaviors, evaluate the effect of eco-cooking, and seek to clarify what kinds of energy-saving behaviors have or have not been promoted by energy-saving education. The three-year-research on third-year students in home economics teacher-training program shows reduction in gas, water usage and waste produced during cooking by 40％ to 80％. CO₂ emission amount also decreased by about 50％. Furthermore, survey shows people who sometimes or always perform energy-saving behaviors account for 75％ of the total. In conclusion, Eco-cooking energy-saving education is generally effective in raising people's energy-saving awareness and inducing behavior change. In order to make limited energy-saving educational programs more effective, it is important to ponder upon the content that is suitable for such a program as well as what the program should focus on.

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  Sake lees from pre-germinated brown rice (SBR) and ginjo sake lees were examined for their palatability characteristics. The free amino acids, organic acids, minerals, total sugar amount and tasty nucleotides were analyzed. The results show that sake lees from SBR included more free amino acids, organic acids and minerals, while ginjo sake lees contained more glucides. No inosinic and guanylic acids, or tasty nucleotides were detected. Such difference in constituents would have been caused by polishing during milling, pre-germination, or adaptation during fermentation. The GC-MS analysis results show that lees from SBR contained such mature odor components as isoamyl alcohol and ethyl hexadecanoate that are present in whiskey and “awamori”. Bread baked with SBR lees also contained many similar components. The organoleptic test results show that bread baked with SBR lees had higher levels of roasted effect (p＝0.0365) and smell of lees (p＝0.0026) than bread baked with ginjo lees. This indicates that the addition of SBR lees would increase the flavor characteristics of bread.

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　本研究では，ゆで水に添加するNaCl の濃度を0％，0.2％，1％，2％に変化させて4種類のスパゲティをゆで，NaCl の硬さへの影響を検討した．
　ゆでスパゲティの破断応力は，0％ NaClと比較して2％ NaClで高くなる傾向を示したことから，2％のNaCl添加によりスパゲティは硬く茹で上がると考えられた．ゆでスパゲティの水分含量も2％ NaClで減少し，スパゲティの染色実験においても，2％ NaClによりゆで後スパゲティの未染色部の割合が増加していたことから，スパゲティへの水分吸収の遅れや水分含量の減少がスパゲティを硬くする要因として関与していると考えられた．
　さらに，グルテンをNaClを添加したゆで水でゆでたところ，20％ NaClでグルテンの水分含量は有意に低値を示したが，2％以下のNaCl添加では水分含量に有意な差はみられなかった．
　以上の結果より，ゆで水に通常使用する1％のNaCl 添加では，スパゲティの硬さには影響しないことがわかった．また，2％ NaCl添加でスパゲティは硬くなる傾向を示したが，それはグルテンのNaClによる収斂作用以外の他の要因が関与していると考えられた．

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  At the end of the nineteenth century in Britain, the “New Woman” came to gain attention. Of the dramas which deal with New Woman, this article focuses on the drama The Case of Rebellious Susan by Henry Arthur Jones and examines the relationship between the story and the costumes worn by the characters, using newspapers and magazines of that time.
  Susan, the heroine, who could not forgive her unfaithful husband, wanted to go out and live with a young man. However, her hopes were dashed when the man married a young girl, and Susan continued to live her unhappy married life.
  There were two types of women. One was a woman wishing to uphold the traditional moral values of a household wife and wearing fashionable dresses. The other was a 'new woman' insisting on women's rights and wearing tailor-made coats.
  Although Susan tried to rebel against the traditional moral values of a housewife, she could not find it within herself to take off her fashionable dresses, which symbolized conventional social order.

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