A previous study - based on an investigation of a two-year-old - hypothesized that detour behavior symptoms occurred from the time children were two and a half years old, and were indirectly expressed when the child in question was between three and four years old. The present study further investigates whether the same pattern can be observed among multiple kindergarten children in a group setting. Between June and July 2013, the researcher recruited 20 three-year-olds (F＝3, M＝17). Each child's behavior displayed during the transition between cleaning up to the preparation for the subsequent activity was observed and recorded. The following results were found. First, detour behavior was observed in all 20 subjects, although there was a one year range in terms of the children's age. Second, in terms of detour behavior, the three-year old children exhibited more variation than what had been observed in the previous study.

  We objectively evaluated washing and disinfection methods of fresh vegetables at school lunch kitchens. We did this by examining bacteria counts in vegetables washed and disinfected according to School Lunch Practice Standards and bacteria counts in cooked vegetables subjected to secondary contamination.

  Our results can be divided into four main findings. First, washing fresh vegetables with tap water did not affect bacteria counts. Second, continuously running fresh vegetables under slightly acidic electrolyzed water and electrolytic hyposulfite for 3 min had the same bactericidal effect as 5-min immersion in sodium hypochlorite. Third, after storage for 2.5 h at 30℃, there was a negligible increase in bacteria counts in cooked vegetables prepared from vegetables that had been washed and disinfected with electrolyzed water. Fourth, with an increase in storage temperature, bacteria counts tended to increase in cooked vegetables subjected to secondary contamination. However, regardless of storage temperature, the increase in bacteria counts was negligible in the absence of secondary contamination.

  Our results suggest that electrolyzed water could be suitable for disinfecting fresh vegetables in school lunch kitchens. Furthermore, because of its safety and convenience, electrolyzed water is an appropriate alternative to disinfection with sodium hypochlorite. In sum, a suitable disinfection method is washing fresh vegetables with tap water, followed by continuously washing them with electrolyzed water for 3 min, and then washing once again with tap water. In addition, cooked vegetables that have been prepared hygienically can be stored for 2.5 h at 30℃, and it is critical to prevent secondary contamination of fresh and cooked vegetables.

  In this study, we investigated the influence of pH on L-DOPA behavior during the cooking of Mucuna beans. As a result of examining the fluctuation of L-DOPA in various pH buffer solutions, it was shown that L-DOPA solution becomes darker due to oxidative polymerization as it becomes more alkaline. A high negative correlation (r＝0.96) was observed between the amount of L-DOPA and ⊿E, and browning was caused by a very small amount of L-DOPA. In alkaline solution using sodium bicarbonate in a heating condition of 90℃, the time required to decrease the amount of the L-DOPA sample to 0 g/100 g was about 1/4 of the time it took for the buffer solution having the same pH. In Chinese noodle-like noodles (hereinafter called Chinese noodles) containing 10％ Mucuna flour mixed with regular flour and sodium bicarbonate, L-DOPA disappeared after cooking. Even when 20％ of the noodles consisted of Mucuna bean flour noodles, L-DOPA decreased to 0.03 g/100 g sample. The results measured by the ORAC and DPPH methods showed that the noodles made with 20％ Mucuna bean flour with added sodium bicarbonate had high antioxidant activity even after heating. Therefore, Chinese noodles, which incorporate the decomposition of L-DOPA by alkali treatment, may be proposed as a new way of using Mucuna beans.

  The Japanese government has stated that household CO₂ emissions in Japan must be reduced by approximately 23％ by FY2030. At present, the rate of energy-saving appliance purchases is relatively low compared to energy-saving conservation behaviors in daily life. This study focuses on water heaters, which use approximately 30％ of total household energy, and investigates energy-saving appliance selection.

  A comparison between people who have purchased conventional water heaters with those who have purchased energy-saving water heaters showed no major differences in daily energy conservation behaviors. While the former made their decisions based on the initial installation costs, the latter considered the long-term perspective, for instance, factors such as running costs. This suggests that providing easy-to-understand explanations of the economic merits, such as lower running costs, is essential in order to persuade consumers to select energy-saving appliances.

  This study is to investigate the size choices of brassieres in young women. A survey of 56 females was conducted (average age 21.7), comparing size based on a control dimension (control dimension size), sizes worn daily by subjects (subject size), and sizes selected by qualified salespersons (evaluator's size). Factors related to size choices were then considered from the standpoint of comfort and appearance. The results are as follows:

  (1) Control dimension sizes showed a low matching ratio between subject sizes and evaluator' sizes, indicating the influence of fitting characteristics such as comfort and appearance on choice of sizes. Because it is difficult to estimate the difference between the right and left breast or the shape of each breast from the control dimension alone, it can be suggested that differences in choice occur when emphasis is placed on fitting.

  (2) Approximately 40％ of the sizes chosen by the subjects were the same as those selected by the evaluators. Subjects with different choices tended to evaluate their own cup body shap as smaller.

  (3) Evaluators judged that the upper part and the sides of the brassiere cups of the subjects' choice were pressing into the body too much. On the other hand, sizes selected as the perfect fit by evaluators gave the subjects a floaty feeling above the cup.