In this study, the Fureai-ikiiki community salon in Uji City was surveyed to investigate the endurance and inclusiveness of the salon's activities and the value of the community and its activities, in an effort to maximize its effectiveness as a regional community service.

  Eight of the 11 salons that were surveyed 10 years earlier were still active. The following three factors were found to be significant for continuation of activities according to the follow-up assessment of the 11 salons: 1) continuous recruitment of participants by salon and welfare staff of the school district, 2) recruitment of volunteers as reserve representatives, and 3) maintenance of the meeting place and utilization of residential multidwelling complex and medical and welfare institution assembly rooms as reserved venues for activities.

  Further, focus was placed on school district M in Uji city, and interviews with the representatives and questionnaire surveys for participating elderly people were conducted to assess the 12 salons in the school district.

  In school district M, there were 12 salons that were coordinated through a salon contact group. At the same time, salon staff members were in contact with one another as well as with external school district welfare staff and social workers. This has resulted in a community network in the school district, which was formed through the salon. The salon activities of school district M could be a pilot model of a comprehensive salon activity program.

  In this study, we expected that the taste and flavor of coffee brew would be different when milk was added at different temperatures. Three samples of coffee at different temperatures, 90℃, 80℃, and 70℃, were used. These samples were evaluated by an university students for temporal temperature change, viscosity, odor compounds, sensory evaluation, and Temporal Dominance of Sensations (TDS).

  Results were as follows: 1) For TDS, the 90℃ sample had a bitter taste during all test times. 2) For sensory evaluation, the 70℃ sample had weaker bitter and after tastes, and a stronger sweet taste when compared with the 90℃ sample. Therefore, the female university students liked the 70℃ sample. 3) For viscosity, there was no difference in all samples. 4) For odor compounds, the 90℃ sample had the most compounds among the 3 coffee samples without black coffee.

  According to the above results, this study suggested that the taste and flavor of coffee brew is different when milk was added at different temperatures.

  The purpose of this study is to investigate seven cases of the changing daily living and the house adaptation of the ALS patient' family caregiver in the four periods during home recuperation and after the patient's death. As a result, the following was clarified. (1) During home recuperation, family caregivers spend about 20 hours per day such as sleeping, meals, and domestic works including patient care. After the patient's death, family caregivers spend less time for domestic works and increase more time for social and cultural activity. (2) Regarding the sleeping places, the six cases out of the seven changed their bedroom from the patient' room or the adjacent room to the other room, and try to establish their new life. (3) After patient' death, the sooner the bereaved family settle back to the ordinary daily life, the milder the family release the grief. Through the interviews, I think that healing of the grief is not only closely related to various family or neighbor supports, but also related to the familiar environment with life history and reminiscence.

  To deepen students' scientific understanding of clothing life with a focus on fibers, we developed a classroom exercise using wool felting. The exercise was carried out as part of the clothing life unit of a junior high school home economics curriculum with the following points in mind.

  (1) The facility and operation must be efficient.

  Just 150 to 200 ml of warm detergent solution was required when zippered bags were used.

  (2) The exercise must be short in duration.

  The exercise to make felt sheets could be completed in 2 hours.

  (3) Waste materials should be used.

  Plastic bottles were used as containers for the warm liquid detergent.

  The hands-on experience of processing felt sheets directly from wool fibers raised students' awareness and curiosity regarding not only wool fibers, but fibers in general, and deepened their scientific understanding of clothing life. The students' level of satisfaction with the finished felt sheets was also high.