The effect of microbubble addition on the removal of surfactant (LAS) adsorbed on the skin surface by shower rinsing was examined. First, a rinsing test with four substrates was performed, and it was found that the residual property of the surfactant was significantly affected by the hydrophobicity and unevenness of the washed surface. When the substrates were rinsed with a shower containing microbubbles, the residual amount of the surfactant was decreased in all substrates. Therefore, we can assume that the microbubbles are effective in removing surfactant from a substrate surface during rinsing. The effect of surfactant removal from skin was examined and the result shows that the surfactant adhered on the skin was effectively rinsed with a shower containing microbubbles. It was supposed that the adsorption phenomenon of surfactant to the bubble surface was effective for rinsing.

  In this study, I ascertained the present state of long-term maintenance and preservation plans for wooden houses by a questionnaire survey conducted by a construction company. I then looked for potential problems, taking location into consideration. I found that snowfall in Hokkaido and the Tohoku area is carefully considered, while termites and sea breeze are given serious thought in and around Kyushu and Okinawa. In normal warm areas, long-term maintenance and preservation plans do not receive any particular attention.
  It is important to understand the water situation, which can cause house decay in wooden houses, and to indicate countermeasures in construction manuals. It’s also necessary to establish a maintenance plan that will not result in cost overruns, and will raise the consciousness of both the construction company and the house occupants.

  Cottage cheese like milk aggregated products can be made at home from milk and acidic compounds such as vinegar and lemon juice. However, the recipe used with acidulants (vinegar and beverages) with different pH values and material contents remained unclear. We investigated in this study the volume of an acidulant with a pH value of 4.6 for making cottage cheese like milk aggregated products. The volume of an acidulant with lower pH value required for aggregation was smaller than that for a higher pH acidulant, excepting Chinkou Kouzu vinegar, blueberry black vinegar and pomegranate black vinegar. These three acidulants contained salt and other components which would have affected the aggregation process. The color difference value between the acidulant and cottage cheese like milk aggregated products made from blueberry black vinegar, Balsamic vinegar or Chinkou Kouzu was small, while that made from cereal vinegar, rice vinegar or white wine vinegar was larger.

  This study reveals the preference by nursery school children for milk, cheese and yogurt and the awareness of the importance in parents or guardians (n＝588) to providing dairy products in their diet. We performed a factor analysis on the image of milk, cheese and yogurt, and identified the following four factors: good taste, high functional nutrition, harmony with Japanese-style food, and a feeling of high calorific value. We investigated the calcium intake from milk, cheese, and yogurt by nursery school children aged 3 to 5 years (n＝648) and clarified the influence of the parents or guardians on the calcium intake by the nursery school children. The factor of good taste was high for yogurt and that of high functional nutrition was high for all three dairy products. Many parents or guardians expressed no particular awareness for the provision of milk, cheese and yogurt although the children's milk or yogurt intake was high when 1) the parents or guardians liked milk or yogurt; 2) they had a positive awareness regarding milk, cheese and yogurt; and 3) they scored highly on the factors of good taste and high functional nutrition.