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Volume 19 (1968)
- Issue 6 Pages 402-
- Issue 5 Pages 84-
- Issue 4 Pages 239-
- Issue 3 Pages 78-
- Issue 2 Pages 85-
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Volume 19, Issue 6
Displaying 1-14 of 14 articles from this issue
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Calcium Contents of some Fresh Vegitable Fruits and PotatoesKiyo Isakari1968 Volume 19 Issue 6 Pages 402-405
Published: December 20, 1968
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESSThe present work was carried out to determine the total calcium contents of some fresh vegetable friuts and potatoes and to clarify the availability of calcium in stomach by means of model experiment. The results obtained are as follows :
1) The total calcium content was from 20 mg to 30 mg % in cucurbits, from 10 mg to 50 mg % in potatoes and from 75 mg to 110 mg % in Konjak (food made from the starch of Amorphophallus Konjak).
2) The amount of the water soluble and weak acid soluble calcium was found to be about 60% of the total calcium in cucurbits and potatoes, respectively.
3) In Konjak, the great majority of calcium was caused by adding the coagulating agent (calcium oxide) in the process of production, and the possibly available amount of calcium in stomach ranged from 91 to 98% of the total calcium content.View full abstractDownload PDF (692K) -
On the Elastic Properties and the Taste of KonjacNoriko Kishida, Satoshi Okimasu1968 Volume 19 Issue 6 Pages 406-412
Published: December 20, 1968
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESSIt was confirmed that the elastic properties of konjac were satisfactorily estimated by application of the Okada-type's jelly strength tester. They were measured under the following conditions; the velocities of turning drum and falling water were 8 cm/min and 130 g/min respectively, and the plunger of 0.5 cm in diameter was used. On the other hand, the elastic properties of various sorts of konjac were examined by fifteen professional panel members with a view to know their likes and dislikes on konjac. Thus, the following results were obtained.
(1) The elastic properties are well represented with jelly strength, sunken length, softness, crispness and modulus of respitution.
(2) The elastic properties are greatly infulenced by the quality and the concentration of konjac powder used as raw material, and various conditions of cooking, etc.
(3) There is the exponential relationship, F =kSn, between jelly strength (F) and softness (S).
(4) As the result of the investigation of their taste, konjac, for example, whose jelly strength is more than 80 g and whose softness is 0.25-0.50 mm/g, is congenial to their taste.View full abstractDownload PDF (1029K) -
Fumi Miyai, Mituyo Ishizuka1968 Volume 19 Issue 6 Pages 413-417
Published: December 20, 1968
Released on J-STAGE: March 11, 2010
JOURNAL FREE ACCESSThe effects of protease papain on meat-tenderizing in cookery were investigated.
1. The degree of meat-tenderizing was corelated with the concentration of papain and the corelation goes straight graphically.
2. The effect of the pretreatment of meat-tenderizing reached maximum after 3 hours at room temperature (16°8°C).
3. The amount of soluble peptide increased with the concentration of enzyme, and the result thus obtained was in agreement with the result obtained by the organoleptic test.
4. In “Sukiyaki” and “Nimono”, seasoning had little effect on meat-tenderizing in the case of ordinary eating. After treating with papain, 2, 500 P.U./10ml, and then seasoning, the degree of tenderness of the enzyme treated beef rounds was the same as that of the roasts.View full abstractDownload PDF (610K) -
Kimie Shimada, Fujiko Kawamura1968 Volume 19 Issue 6 Pages 418-421
Published: December 20, 1968
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESSTo know the special technique of seasoning for the cooked rice flavored with vinegar, following points were studied : the method of seasoning the rice, when to add the vinegar and the effect of mixing and airing the rice in the bowl.
As the result, when the seasoipg is added soon after the rice is cooked, it will become tasty and evenly flavored with-in an hour. However, if it is steamed for a long hour, or cooled off in the room temperature, it will take two or three hours to get desirable taste. Lastly, as the effect of airing the cooked rice after the addition of seasoning as usually done, the free-water will evaporate from the surface of rice and will become lustrons.View full abstractDownload PDF (786K) -
Whipping Ouality and Stability of Foam of Dried Egg WhiteRei Yoshida1968 Volume 19 Issue 6 Pages 422-425
Published: December 20, 1968
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESSRemodeled egg whites from spray dried powder were beaten with a food-mixer, and effects of time for beating, and addition of acids or salts on the formation and stability of foam were studied.
Results : Addition of acids, both organic and inorganic, delays the formation of foam, but increases its stability. In contrast, addition of inorganic salts accelerates the formation but decreases stability of foam. It seems effect of acids largely depends on the concentration and time f or beating and standing. This result may not agree with some reports in respect to the better results of tartaric acid on the formation and stability of foam.View full abstractDownload PDF (946K) -
Tomoko Shibui, Motoko Komaki, Masako Hayashi, Akihiko Yabe1968 Volume 19 Issue 6 Pages 426-430
Published: December 20, 1968
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESSDyeing conditions and wash fastness properties of “Chemical Colour” and “Milling Colour” (commercial Procion M type reactive dyes for craft dyeing) were investigated.
The results obtained are summarised as follows :
(1) Relative purity of these commercial dyes were estimated ca. 20-30% of corresponding industrial products.
(2) The most appropriate dye concentration was found ca. 15-20% o. w. f. from both colour fixation and dyeing depth point of view.
(3) Bleeding prevention during brush printing proved to be effective by the addition of 1 % sodium alginate to the solutions.
(4) Wash fastness of the dyeings of both “Chemical Colour” and “Milling Colour” was excellent under the conditions applied.View full abstractDownload PDF (914K) -
On Primary and Secondary School childrenFujie Isogai, Takako Harada, Sugako Sato, Etsuko Ichikawa1968 Volume 19 Issue 6 Pages 431-437
Published: December 20, 1968
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESSFrom the viewpoit of the study of clothing construction, we have investigated on five items of length measurement of the body (stature, lower limb length, sleeve length, posterior shoulder width, foot length).
The results obtained are summarized as follows :
Mean values of all five items increase gradually in advanced age. T he greatest yearly growth appears in boys between the 1st year and the 2nd year of secondary school, and in girls between the 4th year and the 5th year of primary school. The standard deviations also show their maximum values in these age groups. In girls, the growth rate becomes little after the 1st year of secondary school, and by the 3rd year of secondary school, the mean values of three measurements, i. e., lower limb length, posterior shoulder width foot length, approximately reach to those of the adult females.View full abstractDownload PDF (1178K) -
On Primary and Secondary School ChildrenKaoru Shimizu, Yayoi Furumatsu, Kazuko Takabu, Kazuyo Kenmochi1968 Volume 19 Issue 6 Pages 438-443
Published: December 20, 1968
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESSFrom the viewpoint of the study of clothing construction, we have analyzed on four items of girth measurements of the body (head girth, bust girth, waist girth, hip girth).
The results of obtained are summarized as follows :
(1) The yearly increases of bust and hip girth are more striking in both boys and girls. The mean value of hip girth is always high in girls throughout 9 years. And the mean values of head and waist girth are always high in boys.
(2) In both boys and girls, the ratios of head and waist girth to bust girth decrease in advanced age, and the ratio of hip girth to bust girth increases gradually. As to the ratio of hip girth to bust girth, there is a remarkable sexual difference and it is always high in girls throughout 9 years. The ratio of waist girth to bust girth is always high in boys.View full abstractDownload PDF (913K) -
Une Relation avec le Costume ThéâtralTamako Sugawara1968 Volume 19 Issue 6 Pages 444-449
Published: December 20, 1968
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESSJ'étudiais le costume au XVIII siècle par le costume du théâtre pour distinguer le point dans le changement du costume. Le premier principe du costume théâtral est un effet visif sur la scène, done dans le costume aux scènes, on peut plus remarquer des sentiment des époques sur les habits que celui des habits ordinaires.
Au XVIII siècle le costume théâtral succédait aux traditions du XVII siècle, et il y avaient beux éléments : “habits à la romaine” et “habits du cour”. Ils étaient très luxeux et brillants.
Mais, au milieu de ce siècle apparaissaient quelques épreuves de la réforme dans le costume du théâtre. On peut dire que ceux sont des tendances nouvelles sur le costume à Popposé du style sous Louis XV. Et, dans la seconde moitié du siècle, on distingue deux courants : ils sont l'anglomanie et l' anticomanie.View full abstractDownload PDF (1335K) -
Tokuko Umino1968 Volume 19 Issue 6 Pages 450-456
Published: December 20, 1968
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESSHeating a room by a room-heater or Japanese “Kotatsu” is one of the examples of warming closed space by means of a heat source placed in the space.
In order to study the convection produced by this way of heating, three simpler models were used.
In the present report, two methods were employed to investigate convection ; (1) --temperature was measured at different points in the model placed in air and in a vacuum respectively ; (2) --air streams were observed by making smoke.
It has been found by smoke method studies on “Kotatsu” that there is convection in “Kotatsu” until thermal equilibrium is established after electricity is turned on ; this convection had been rather unthinkable because the heat-source is on the ceiling of the “Kotatsu”; but the existence of convection was confirmed.
Further research was done, on the basis of the smoke method studies with models, to elucidate why there is convection in “Kotatsu”.View full abstractDownload PDF (1419K) -
Preliminary Experiment on Soybean Digestion in Vitoro by Artificial DigestionShizuko Muto, Yoshimiko Kobayashi1968 Volume 19 Issue 6 Pages 457-461
Published: December 20, 1968
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESSAs preliminary step to clarify the relationship between cooking procedure and digestibility of solid food for the young infant, histochemical study was performed on the products by digestion in vitro of boild soybean. The mashed soybean was treated with the gastric and pancreatic juices for given hours in the 37°C water bath, the smear specimens were prepared and stained with the HE dye, Acro. S. reaction, PAS reaction and Sudan IV respectively.
The soybean cell swells in the gastric juice and the each reactive substances in the cell to Acro. S. and Sudan IV reagents disapears according to the times of digestion, though the gastric juice lacks in amylase and lipase activity.
By the intestinal juice treatment, the swelling of the cells and the disappearence of their contents were marked than by the gastric digestion.View full abstractDownload PDF (1315K) -
Preliminary Experiment on Soybean Digestion in vivo by Young AnimalShizuko Muto, Yoshimiko Kobayashi1968 Volume 19 Issue 6 Pages 462-466
Published: December 20, 1968
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESSFollowing the digestion in vitro of soybean paste, the study in vivo was carried out on the young animal. After the 20 hours starvation, the rats about 50 days old were fed the mashed soybean for 10 minutes.
They were killed at 30, 60, 90, 120 and 180 minutes after the feeding and the smear specimens of the stomach, doudenum, ileum, large intestine and colon contents were prepared according to the method discribed in Part I.
The disappearance of stain reactive compounds from the soybean cells were more marked in the digestion in vivo than in the artificial digestion, perhaps partly due to the predigestion in the mouth and the more favorable gastric-intestinal enviroment than that in the test tube. During the digestive process in the stomach and duodenum, the soybean cells raptured, emanicipating and exposing the cell contents to direct contact with the digestive juices.View full abstractDownload PDF (1516K) -
Yasuko Kikuzawa1968 Volume 19 Issue 6 Pages 467-472
Published: December 20, 1968
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESSThe present paper deals with the experimental study to find out the optimum working position of wiping dishes from the view points of physiological responses.
The following physiological responses were investigated ; measuring the change of pulse rate, the muscular activity coefficient in EMG and energy metabolisms.
The experimental subjects are five adult women and the experimental physical load is wiping a soup dish which is about 250 gramms in weight and has about 18 cm in diameter.
Twelve working positions were selected ; vertically three kinds of height (level of elbow, shoulder and eye), and horizontally four kinds of distance (10, 20, 30 and 40 cm forward the front body).
The most optimum position exists at the height of elbow level and in the distance of 20 cm from the body front and the working conditions become worse in receding in the distance both vertically and horizontally from that position.View full abstractDownload PDF (668K) -
Kazuko Suehiro1968 Volume 19 Issue 6 Pages 473-477
Published: December 20, 1968
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESSThis investigation is based on the reports already published at the general meeting from 9th to 18th Japan Home Economics Association. It is to put an focus on the family relationship, especially the “persons” as the members of the family. We can offer the following five points.
1. There are 176 appropriate reports, which is 10% of the all.
2. The contents are mainly on the children, especially their foods and their development.
3. As for the research method, most of them have used interview and questionair methods.
4. The subject of the researches are mostly housewives and children.
5. Generally, there are few which dealt with the relation between persons and the environmental situations to make an effect on the persons.
We are mainly developed on the summary books to follow the trend. But they are too brief for another more detailed study. So in the future, we have to examine these points closely on the “Journal of Home Economics”.View full abstractDownload PDF (1029K)
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