We conducted wearing tests and measured clothing pressure on jackets to investigate the effects of the linings on clothing comfort, with particular focus on movement performance. At first, the effects of the linings were compared on four M size jackets, three with linings of different fiber materials and stretch types, and one without any lining. Then, another wearing test was conducted to compare jackets in S and M sizes to obtain data for the selection of linings that can best maintain mobility.

  The results were as follows:

  (1) Although the jacket without lining had the smallest clothing pressure compared to the jackets with linings, it showed a lower evaluation for movement performance, ease in putting on and taking off, and texture.

  (2) When the three M size jackets with different linings were compared, it was revealed that the use of a regular cupro lining with a supple and smooth surface achieved a higher evaluation for easier slippage and mobility as well as for smaller clothing pressure. The lower evaluation for the jacket with stretchable polyester sleeve linings revealed that slippage in the sleeves added more comfort to the movement than stretchability.

  (3) There were no differences seen in the evaluation for comfort in the movement performance or the clothing pressure when the S size jacket with regular cupro linings and the M size jacket with polyester linings were compared. We found that suppleness and smoothness in linings were more effective than elasticity in maintaining comfort and reducing clothing pressure.

  Previous studies have investigated the palatability of hen eggs in terms of taste, smell, and physical properties. The Offensive Odor Control Law specifies that hydrogen sulfide included in albumen is associated with the smell of rotten egg. This study focuses on the effects of the addition of isomaltooligosaccharide to hen feed on egg quality, particularly on its palatability. The results are summarized as follows.

  1. There were no differences between eggs laid by hens fed a standard diet (S sample) and eggs laid by hens fed a standard diet with the addition of isomaltooligosaccharide (I sample) in terms of quality and components.

  2. The albumen of boiled eggs for I sample had a less unpleasant smell than that for S sample.

  3. In sponge cake and custard pudding, sensory evaluation showed that I sample was preferred to S sample.

  Considering our results, adding isomaltooligosaccharide to hen feed decreased the unpleasant smell of eggs, changed coagulation properties, and made egg products more pleasant for the population tested.

  Resistant starch (RS) displays similar physiological properties as dietary fiber. In this study, bread making properties and sensory acceptability of bread replaced with RS type 4 (RS-4, chemically modified starch) were evaluated. Distarch phosphate potato, rice and tapioca starch, phosphated distarch phosphate sweet potato and wheat starch were used as RS-4 source. RS-4 replaced 20% (w/w) of wheat flour, and each of the breads were thereby considered RS-4 breads. Bread without RS-4 was called Control bread. RS-4 breads were shown to have less specific volume than Control bread. Hardness of RS-4 breads was higher than that of Control bread. It was observed by SEM that RS-4 were not gelatinized in bread. However, RS-4 breads obtained overall acceptability similar to Control bread in sensory evaluation.

  To apply a peroxidase bleaching system as a treatment for dyeing wastewater, peroxidase extracted from the inedible soybean residue was immobilized.

  Conditions for immobilization of soybean peroxidase (SPO) on PET fabric treated with metal ions were examined and the decoloration reaction of the Orange I was performed using immobilized SPO.

  The effects of the pH and the type of metal ion on the metal ion treatment for the PET fabric were investigated. The optimum pH for treatment with iron ions was pH 4, and that for treatment with aluminum ions was pH 7. Manganese ions were not adsorbed by the PET fabric at any pH.

  The optimum pH for SPO immobilization was pH4 with iron- or aluminum-treated PET fabric (SPO-Metal-PET fabric).