An analysis of inorganic pigments used on dyed fabrics dating from the late Edo period to the Taisho period in Japan was performed using nondestructive methods. Elemental analysis of each section of different colors using X-ray fluorescence analysis detected aluminum, calcium, titanium, chromium, iron, copper, zinc, arsenic, barium, mercury, and lead, which may constitute inorganic pigments. Therefore, we attempted to identify Prussian Blue, Yellow Iron Oxide, and Red Iron Oxide as iron-based inorganic pigments, which have been suggested to be present in many samples. Analysis of second derivative spectra of the visible reflectance spectra was performed in areas where a large amount of iron elements was detected and where the color values obtained by spectrophotometry were consistent with iron-based inorganic pigments. The wavelengths of appearance of the peaks in the second derivative spectra were compared with those of a number of reference samples in terms of peak appearance and average intensity. Prussian Blue was also identified using near-infrared microscope images. Prussian Blue was identified in 6 samples, Yellow Iron Oxide in 10 samples, and Red Iron Oxide in 6 samples, as determined by the analyses of 190 samples. All fabrics were silk-dyed, but none were from the Taisho period or later, and some utilized multiple inorganic pigments in a single dyed fabric. Iron-based inorganic pigments were widely used in dyeing in the 19th century because of their chromatic value, opacity and availability.

  Cotton was not cultivated and farmers wore ramie kimonos in Tsugaru during the Edo period. Tsugaru KOGIN embroidery using cotton threads was developed to improve warmth and durability of ramie cloth. Various experiments have shown that KOGIN embroidery improves the cloth's thickness, weight, softness, warmth and abrasion resistance, while reducing its breathability. Most old KOGIN designs are vertically elongated diamond-shapes with an average width/length ratio of 0.78. The backstory to the birth of the KOGIN designs was examined from the perspective of textile, climate, history and the living conditions of the people in Tsugaru. KOGIN embroidery is compared with Nanbu HISHIZASHI embroidery. People wove textiles with a weft density lower than their warp density for various reasons, including the stiffness of ramie threads, the force required for hand looms, shortages of ramie thread, and the abundance of other works. The use of these textiles resulted in a vertically elongated, diamond-shaped KOGIN design.

  This research aimed to exploratively clarify the relationship between individual characteristics and the social environment of university students based on the ARCH model of life career demonstrated by Super (1990), as well as their future family perspectives. The insights revealed by this study are as follows:

  (1) While university students are hopeful and confident with regard to their future family life, many of them are not actively preparing for the future.

  (2) University students perceive themselves to have high information summarization skills, sensitivity, and affinity, but they do not consider themselves to possess leadership qualities.

  (3) Among individual characteristics, “planning ability,” “self-esteem,” and “positive thinking” have significant associations with the cognitive aspects of future family perspectives. Additionally, among the interactions with the social environment, “affinity” and “sensitivity” also have significant associations with the cognitive aspects of future family perspectives.

  In this study, the properties, preservability, and preferences of hot-air-dried and freeze-dried red sea bream (Pagrus major) powder were evaluated. Freeze-dried sample surfaces were found to be rougher, and volumes were approximately 1.5 times larger than those of hot-air-dried samples. Sensory evaluation revealed that freeze-dried samples were softer and less rough than hot-air-dried samples. The same results were obtained by sliding measurements using a creep meter, indicating that the powder samples may be suitable for evaluation. Palatability by sensory evaluation found that both samples were appealing in appearance, aroma, flavor, and overall desirability. No significant difference between the samples was identified. Preservation characteristics showed no difference in lipid oxidation between drying methods, but browning was more pronounced in hot-air-dried samples. It is thus possible to select an appropriate drying method for each application: using freeze-dried samples when the natural color of red sea bream meat and soft texture are desirable, and hot-air-dried samples when the roasting aroma and hard texture are desired.