Journal of Home Economics of Japan
Online ISSN : 1882-0352
Print ISSN : 0913-5227
ISSN-L : 0913-5227
Volume 67, Issue 6
Displaying 1-5 of 5 articles from this issue
  • — Based on Behaviors Related to Attachment —
    Hironobu OGANE
    2016Volume 67Issue 6 Pages 341-349
    Published: 2016
    Released on J-STAGE: June 18, 2016
    JOURNAL FREE ACCESS
      How will the infant’s attachment developed in parent-child play at nursery school evolve? In this research, the development of the parent-child relationship related to the infant’s attachment is analyzed based on the parent-child play during a parents’ open day at a nursery school. First, parent-child play (36 pairs, the children’s mean age in months: 20.9, mothers’ average age: 33.7 years) was recorded on video and the behavior patterns of the children expressed in the parent-child relationship were classified according to six codes (contact-play, contact-looking on, proximity-play, proximity-looking on, separation-play, and separation-looking on). Next, a cluster analysis was carried out about the run times of each code. As a result, four groups (“the secure parent-child relationship”, “the parent-child relationship accompanied by separation anxiety”, “the parent-child relationship accompanied by secure desire” and “the parent-child relationship accompanied by conflict”) were identified. Following analysis of the run times of each code in the four groups, it was observed that the parent-child relationship with instability gradually developed into the secure state.
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  • Hideko TAKAHASHI, Yuji AOYAMA
    2016Volume 67Issue 6 Pages 350-353
    Published: 2016
    Released on J-STAGE: June 18, 2016
    JOURNAL FREE ACCESS
      Abura-fu is made from a mixed powder of flour and wheat gluten. This powder mixture is kneaded with water, the resulting dough being cut and fried in oil. Abura-fu has many air bubbles inside, while the outside becomes brown and hard after frying. We made six samples of abura-fu in respective combinations of 6.5:3.5, 6:4, 5.5:4.5, 5:5, 4.5:5.5 and 4:6 of wheat starch versus wheat gluten. We measured the specific loaf volume and stress from a compressive load, and observed the section by scanning electron microscopy for each sample. The specific loaf volume of the sample which was rich in starch was low, while the stress value was high. In contrast, the stress value of the sample which was rich in gluten was low. The specific loaf volume of the sample containing equal gluten and starch was high. Wheat starch seemed to be responsible for the hardness of abura-fu.
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