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Volume 20, Issue 1
Displaying 1-16 of 16 articles from this issue
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Fumiko MATSUMOTO1969 Volume 20 Issue 1 Pages 1-10
Published: February 20, 1969
Released on J-STAGE: March 09, 2010
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Sumiko YANAGISAWA1969 Volume 20 Issue 1 Pages 11-14
Published: February 20, 1969
Released on J-STAGE: March 09, 2010
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On the Components of White Powder on Dried CuttlefishMitsuaki MAKI, Yukio SATO1969 Volume 20 Issue 1 Pages 15-18
Published: February 20, 1969
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESSThe white powdery samples were prepared from dried cuttlefish by shaving off with a knife. This components were detected at first by paper chromatography and color reactions, next the samples were fractionated through extraction with 80% MeOH, and then the MeOH extract was divided into amino acid fraction and another fraction by mercuric acetate sedimentation method. The residue for MeOH extraction was considered to consist of the debris of dried cuttlefish. By quantitative analysis for each fractionate, the content rates of the constituents in white powder were calculated. As the results, it was made clear that the white powder consisted mainly of taurine and betaine, and a small quantity of soluble inorganic salts, glucose, fructose, arginine, glutamic acid and histidine, besides, these inorganic salts consisted of sodium, potassium, iodine, phosphate and magnesium ions.View full abstractDownload PDF (698K) -
Relationship between Saltiness and SweetnessNoriko HAMAJIMA1969 Volume 20 Issue 1 Pages 19-23
Published: February 20, 1969
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESSIn this study, the relationship between saltiness and sweetness was examined by Organoleptic test with mixture solutions of sodium chloride and sucrose. The concentrations of the materials in the solutions corresponded to those in food.
The saltiness of sodium chloride was reduced by the addition of sucrose, and the saltiness of 1-2% sodium chloride solution was almost disappeared by 7-10 times sucrose additions. Also of 10% sodium chloride solution was almost disappeard by 10 times sucrose additions, but the saltiness of 20% sodium chloride solution could not be disappeared even by the addition of a large quantity of sucrose. Namely, the ratio of sucrose to sodium chloride to cause the saltiness disappearance was greater at higher than at lower sodium chloride concentrations.
The sweetness was enhanced even by the addition of a little quantity of sodium chloride.
However, the ratio of sodium chloride to sucrose for the effective enhancement was greater at lower than at higher sucrose concentrations.View full abstractDownload PDF (934K) -
Ritsuko SAKAGUCHI, Fumiko MATSUMOTO1969 Volume 20 Issue 1 Pages 24-28
Published: February 20, 1969
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESSExperiments were carried out to estimate the inter-relations between the texture and the taste of food according to their hardness or softness, and also to know the effect of the addition of M.S.G. for seasoning.
Method used for the estimation was principally sensory test supported by the figure of “Texturo meter”, and materials used to test the softness of samples were agar-agar, corn-starch, eggwhite, etc.
It can be said, in general, that the soft samples are delicious than the hard ones when the same materials are used varying their concentrations.
For the sweet food, addition of M. S. G. for seasoning had on desirable effect for delicasy and sweetness. However, in case of candies, the sweetness was increased and also the desirable taste was obtained.View full abstractDownload PDF (976K) -
On Methods of Sautéing RiceChieko SEKI, Fumiko MATSUMOTO1969 Volume 20 Issue 1 Pages 29-34
Published: February 20, 1969
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESSExperiment was carried on to know the proper method of sautéing rice and the amount of water used for cooking.
7% of buttter was used to saute the rice before cooking. Under the proper condition, the tests were done for sauteing the rice 8, 12 and 16 minutes respectively, and the amount of water used for cooking was 1.11 to 1.40 times by weight.
Following results were obtained :
1) The viscoelasticity shown by the Farinograph of cooked rice was higher for the longer period of sautéing,
2) The velocity of dehydration of cooked rice was extremely different on upper and lower parts of the pots for those which was sauteed 12 to 16 minutes,
3) By taste testing, most favorable results was the rice sautéed for 8 minutes, and the amount of water used for cooking was 1.3 times by weight.View full abstractDownload PDF (1429K) -
Goro KAJIMOTO1969 Volume 20 Issue 1 Pages 35-37
Published: February 20, 1969
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESSThis survey was undertaken to catch the amount of oil and fat consumed in household from the view point of the family size and the type of cooking.
The results obtained were as follows :
1. There was a tendency to increase the time of frying cooking following the family member, 3 times per month for small family. (3-5members), 4-5 times for middle (5-7 members), and 8-10 times for large (8-10 members).
2. While the total amounts of oil and fat consumed showed a proportional relationship with the family member, the average intake of fat and oil per dish went in reverse between these two factors.
3. The frizzling cooking showed a same tendency as the frying cooking, but at the large family, it was divided into extremely separated two types, namely, it was utilized so frequently at some family as cooking method, and others it was not so.
4. It was found that the intake of oil as dressing was the most popular at the middle size family of these three family sizes.View full abstractDownload PDF (525K) -
Kitchen Dish Cloth (No. 1)Takashi IMAKI, Mineko KAWAMURA, Shigeru FUKUDA, Masako OGINO, Yuriko F ...1969 Volume 20 Issue 1 Pages 38-42
Published: February 20, 1969
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESSThe removal effect of microorganisms from the cotton dish-cloth contaminated by E. coli and model food liquid (containing 1% each of protein, starch and fat) was examined in relation to the contamination modes, rates of dryness and washing methods respectively.
The results were as follows :
1. The number of bacteria adhering to the food-contaminated cloth dipped in E. coil.-suspension is almost constant, independent of initial moisture of cloth.
2. Moisture of cloth has great influence on the propagation of adhered bacteria.
3. Removal effect of bacteria from food or E. coil-contaminated wet cloth is higher than from the dried one.
4. Removal effect of bacteria from the cloth contaminated by wiping water-washed dishes and then dipping in E. coil-suspension is decidedly higher than from the cloth used in wiping detergentwashed dishes.
Conclusion : Kitchen dish cloth should be used for the removal of moisture, not of dirt from tablewares.View full abstractDownload PDF (1054K) -
Evaluation of Bleaching Effects by Dye SolutionAkiko HORIGUCHI, Yoshiko KATO, Masako HAYASHI, Akihiko YABE1969 Volume 20 Issue 1 Pages 43-45
Published: February 20, 1969
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESSIn case of evaluating the bleaching agents under practical conditions, bleaching effect is evaluated by the difference of surface reflectance, which ranges about 10-15% from grey (unbleached) cloth to bleached one.
To improve the precision of the measurement under the circumstance of such a slight difference in refrectance, the authors have been developed a method by applying a certain dye, in solution or on the fibrous substrates, to the bleaching solution, which dye reveals a reasonable correspondence to the bleaching effect under the testing conditions.
Acid Orange R (C. I. 15575) has been proved to be the most suitable among 20 dyes tested.View full abstractDownload PDF (514K) -
Consideration of Bleaching Mechanism of Potassium DichloroisocyanurateYoshiko KATO, Akiko HORIGUCHI, Masako HAYASHI, Akihiko YABE1969 Volume 20 Issue 1 Pages 46-48
Published: February 20, 1969
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESSThe evaluation method of bleaching effect by Acid Orange R (CI. 15575) solution which was read in previous report, was applied to potassium dichloroisocyanurate and sodium hypochloride solution.
Bleaching effects of both bleaching agents at different concentration and temperature were compared, and a proposition to the mechanism of bleaching by dichloroisocyanurate is presented.View full abstractDownload PDF (433K) -
the Expansion in the High Vacuum ChamberAkiko MINAMISAWA, Haruko TAKENAKA1969 Volume 20 Issue 1 Pages 49-53
Published: February 20, 1969
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESSIn order to investigate the effect of air on the expansion mechanism of fiber assemblage, in this research the expansion phenomena of fiber assemblage caused by throwing of radiation energy on its surface in the high vacuum chamber was studied.
As fiber specimens were used the cotton fiber having mid-air and synthetic fiber filled up by its matter, and their behaviour to expansion was compared.
As the results of experiments mentioned above the expansion of fiber assemblage was found to be caused mainly by the air included in fiber itself and to suffer minor effect by the deformation of fiber due to expansion and contraction of its length and width.
Relative humidity of surrounding atmosphere was found to have some effects on expansion of fiber assemblage in case of fibers having ability for moisture penetration showing the better penetration the smaller expansion.View full abstractDownload PDF (1602K) -
On the Amount and Frequency of Newborn Babies' DischargeSonoe HIRAMATSU, Makiyo SAITA1969 Volume 20 Issue 1 Pages 54-58
Published: February 20, 1969
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESSThe research was conducted to clarify the amount and frequency of newborn babies' discharge. On 13 babies just after the birth to the sixth day, their discharge for three days was investigated, and the findings are as follows :
1) The amount of one day's discharge of one baby did not always increase day by day, though the average amount of discharge of the babies the same number of days old as the days go on.
2) Between the babies of the same number of days old, some difference was detected in the quantity of discharge per day : difference was remarkably great between the babies four to six-days old (about 300gr).
3) The maximum discharge of one baby for three days was given by a four to six-days old baby, averaging 478gr per day, and the minimum by a one to three-days old baby, 121gr on the average.
4) Average quantity of discharge at one motion was 20gr in the daytime, 28gr at night. Babies at this stage of growth discharge feces very frequently : about six times in 24 hours on average, which is half the frequency of total discharge.View full abstractDownload PDF (841K) -
Incidence of Poor Appetite in Various Age Groups of Healthy ChildrenShizuko MUTO, Chihoko MIYAHARA1969 Volume 20 Issue 1 Pages 59-63
Published: February 20, 1969
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESSA survey on eating behavior of children of the Kindergarten, the primary school, the junior high school and the senior high school in the four districts of Japan was undertaken to see the incidence of poor appetite.
Among the 3000 children responded for the questionaire, the youngert group reported the highest incidence (25%) of poor appetite for the solid food at their infancy. The appetite at the time of the survey was rather poor in the high school children showing 16% of incidence compared with 9% the younger groups. The children who had the episode of poor appetite neither at infancy nor at the time of survey at all and those who experienced poor appetite both periods occupied 50% and 7% respectively of the 1180 children whose dietary history of both periods were available, accordingly the remaining 43% experiencing it at one of the two periods.View full abstractDownload PDF (1165K) -
Relationship of Poor Appetite with Growth and Health ConditionShizuko MUTO, Chihoko MIYAHARA1969 Volume 20 Issue 1 Pages 64-68
Published: February 20, 1969
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESSA comparison between two groups of children, one showing the poor and another the good appetite, as defind in the previous paper, at the both periods of infancy and the time of survey indicated that the latter had the higher distribution of the large sized and the lower distribution of the small sized in height and weight than the former.
The health condition of the children evaluated from inclination to illness, soundness of sleep, aptitude to weariness, physical activity, and the incidence of dental caries was inferior in the poor appetite group than in the good appetite one except the status of the dental caries.
Though it is unknown which of appetite and the physical status in the said relationship is the cause or the result, some measure should be better taken to promote adequate appetite in these children with poor appetite.View full abstractDownload PDF (896K) -
Preparing meals, clearing away meals, Laundering, Cleaning of house, Sewing and Other homemakingKazuko OMORI1969 Volume 20 Issue 1 Pages 69-75
Published: February 20, 1969
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESSRelative metabolic rates of various kind of homemaking activities were calculated from the data of time and motion studies on eight urban housewives and from R. M. R. values of element activities.
The results were as follows :
Activties R.M.R.
Preparing meals 0.99
clearing away meals 1.27
laundering 1.51
cleaning of house 2.24
sewing and mending 0.50
other homemaking 1.60
To determine whether the calculated values from time and motion study and measurements of energy expenditure coincide, R.M.R. of laundering and other homemaking activities over a total period of 114 minutes was measured using 4 subjects.
The results indicated that the calculated values coincided with the measurements.View full abstractDownload PDF (1262K) -
Nobuko SAKAI1969 Volume 20 Issue 1 Pages 76-79
Published: February 20, 1969
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESSThe recent progress of civilization and industry has greatly changed farmers' living conditions, and there have arisen not a few problems to be solved.
The author investigated 100 farmers in order to know how their homes were managed and found the points in them by means of the method of measurement of managerial abilities which had been reported before.
As the result the author concludes as follows;
(1) As to the action of home management, the subjects examined were excellent in controlling, and deficient both in planning and in directing.
(2) As to the resources of home management, they were lacking in effective management of time and did not make efficient use of household appliances and public facilities.View full abstractDownload PDF (773K)
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