To utilize Soy Protein Isolate (SPI)–starch complexes in cooking Japanese-style Nimono stews, the NaCl diffusion coefficient D was measured and the cooking conditions were examined using a 15％-SPI–7.5％-starch gel, a 22.5％-SPI gel, and a 22.5％-starch gel. The D in the SPI–starch mixture gel was almost the same as that of the starch gel and about twice that of the SPI gel. The three kinds of gels did not collapse even when they were heated at 98℃ for 60 min. The hardness of the SPI–starch mixture gel was almost the same as that of the starch gel, but was lower than the SPI gel and showed no appreciable changes during heating at 98℃ in a NaCl solution. In addition, the predicted value of the NaCl concentration of the three kinds of gel heated at 98℃ was in good agreement with the measured value.

  To investigate the effect of delignification of ramie fabrics, we studied the effects of sodium chlorite treatment. The texture and physical properties of the treated ramie fabrics were evaluated using the Kawabata Evaluation System. We also investigated the surface structure, the wrinkle resistance, the water absorbency, the hygroscopic property, and the drying property.

  The physical properties including strength of the ramie fabrics were maintained after delignification.

  On the other hand, the water absorbency and the moisture content of ramie fabrics increased. This may be attributed to the higher hydrophilic nature of the surface of the treated fabrics. The air permeability obviously increased after delignification. The surface structure of the treated fabrics showed that each single yarn of the ramie fabrics became thinner and the fabrics became more porous after delignification. By delignification, ramie fabrics became more suitable for summer clothing.

  This study compares the figure of the Japanese housewife at the End of the Meiji era with the figure of the British housewife of the same period. The author clarified the role of the housewife whose clothes reflected the image of a good wife and wise mother. The magazine Fujin Sekai and other English magazines and books were referred to for this purpose.

  The appearance of the Japanese housewife was modeled after the “ideal” British housewife, which was intended to please the husband. In addition, a housewife was required to be sociable. However, the role of hostess was not required of the Japanese housewife, unlike the British housewife, among families. The home was one's personal domain in Japan. Therefore, the Japanese housewife was not able to have connections with society. Although the Japanese housewife was fashioned in the image of the British housewife, there were essential differences between them in the clothes they wore.