It has been reported that the inner temperature of a cooked croquette is not very high. The author obtained the following results through experiments :
1) The inner temperature of a croquette rises after completion of frying ;
2) The curve of temperature rising varies with the shapes of croquette ;
3) The temperature rises rapidly if the size and thickness of croquette are proper, and also the frying temperature and time are adequate ;
4) The temperature of croquette on the market is around 78 to 99°C.

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The quality of sponge cake is affected mainly by the proportions of the basic ingredients such as eggs, sugar, flour and moisture. It is difficult to analyze the single and mutual effects of the ingredients by the method of single-factor experimental design, and it needs to be analyzed by the special composite experimental design.
A simple lattice design method was adopted to determine the quality responses to the variation of the ingredients ratio. The results were as follows : Sixteen cake samples with the ingredient ratio represented by each lattice point were prepared and were evaluated from the physical standpoint, such as volume, shape and elasticity. Also the sensory evaluation was given.
The most suitable estimation of the qualities was done by a quadratic responses surface model. Egg and sugar had more critical effects on the quality than flour and moisture contents. Significant interactions were observed between the ratios of sugar to egg, egg to moisture, and flour to moisture.
Using the multiple regression equation, it was possible to select the most suitable proportions of ingredients of a cake of better quality and reasonable cost.

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The quality of the first grade rice, ordinary rice, and imported rice was studied ; and also was studied the quality of gobukayu (rice gruel made from water and 10% rice) prepared from each kind of rice.
From the view points of the rate of sucking water, the resistance to alkalinity, the distribution of dextrine in the water-extract of gobukayu, and preference of gobukayu, it was found that the first grade rice was excellent as the material to make gobukayu, the ordinary rice was good, and the imported rice was inferior to the others ; the difference between the first grade rice and the ordinary one was comparatively little, and the difference between the ordinary rice and the imported one was great.

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Experiments were carried out to find the proper method of roasting fish in an electric fish roaster.
A roasting-rack was positioned at an upper, middle, or lower height in the roaster.
The horse-mackerel (Aji) of 110 to 120 grams was roasted at each height in the roaster, unpreheated, preheated to 200°C, and preheated to 300°C, respectively. Required cooking time, weight cf the roasted fish, juiciness, and amount of squeezed liquid out of the roasted fish were measured. Taste preference tests were conducted also.
The best roasted fish was obtained when it was roasted for 10 to 12 minutes at the middle or upper height in the roaster preheated to 200°C, roasting for 65% of total cooking time from the lower side of the fish and 35% from the upper side by turning over the fish.

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A fillet of fish is shrunk and toughened remarkably by heating. Experiments were conducted with tuna fish fillets to study those changes caused by roasting in the electric roaster.
Temperatures of the roaster and heights of the roasting-rack were the same as those in the previous report, Part 5.
Fillets of tuna of 80 to 90 grams were roasted for different minutes, starting with 4 minutes and lengthening by 2 minutes up to 16 minutes. The weight, shrinking rate, the rate of increase of thickness, and toughness cf each roasted fillet were measured.
Taste preference tests were conducted also.
Better results were obtained on the conditions tabulated below.Preheated Roaster Temperature Rack Height Roasting Time
200°C upper 8min.
200°C middle 10min.
300°C upper 6min.
300°C middle 8min.

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A preference test and a choice test were conducted to determine likes and dislikes for the taste of some cooked foods which had been kept in the warmer for certain hours.
The following results were obtained :
1. Nikudango (meat balls) which had been kept for 2 hours in room temperature and 2 hours in the warmer (6667°C), respectively, were less preferred than the same dish tasted immediately on completion of cooking.
2. Chahan (sauté rice) which had been kept for 2 hours in the warmer (6870°C) was less preferable than the one that was tasted immediately on completion of cooking.
3. There was no difference in taste preference between pork stew which had been kept in the warmer (72°C) for 4.5 hours and that which was tasted soon after the cooking.
Chawan-Mushi (egg-custard) showed the same results as pork stew.
4. The taste of the cooked rice and Miso-soup which had been kept in the warmer (68° and 62°C respectively) for 3 hours did not show any differences erences in the test from the taste of those which were hot from the pan.

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1. This investigation was carried out to obtain information on the daily home cooking in order to make the teaching program of greater value in Home Economics education at schools. Three areas, Hiroshima, Tokyo, and Iwate, were selected for this investigation.
2. A questionnaire was administered to 1, 800 families of high school students and effective answers to the questionnaire about their meals on three consecutive ordinary days in November, 1967, were collected from 80.5% of the families. The collected data through administering questionnaires was on (1) terms of dishes and cooked materials ; (2) time spent in preparing meals, and (3) means of getting knowledge of cooking. The present paper will report on the terms of dishes.
3. From the analysis of the findings, it was concluded that the dishes, except cereals such as boiled rice, noodles, bread, etc., most frequently prepared were as follows :
Hiroshima Tokyo Iwate
Breakfast Soy-bean Soup Soy-bean Soup Soy-bean Soup
Lunch Boiled and Seasoned Vegetables Soy-bean Soup Soy-bean Soup
Box Lunch Plain Omelet Plain Omelet Plain Omelet
Supper Each area has its own specialty.

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The functions of a pillow were investigated from the ergonomic standpoint. The main concern of the present research is the appropriate height of the pillow. Forty females whose ages are around 20 lay on their back and side using different pillows.
The experimentation methods taken are :
(1) Sensuous test
(2) Electromyogram survey
(3) X-ray observation
The height of a pillow for the most comfortable and sound sleep is recommended to be
5±1 cm when lying face up ;
6.8 ±0.9 cm when lying sideways.
The pillows on the market are 12-13 centimeters in height, and are generally too high

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It seems very important for the teaching of clothing design to grasp the personality of students through their works of fundamental design. The survey on the relations between the color-tones and forms of the works in the fundamental clothing design and temper of the students who made the works was carried out with the class in Education Faculty of Utsunomiya University. The following conclusions were derived.
(1) The constitutions of the fundamental designs with color-tones, lines, divisions and figures reveal the temper of students.
(2) In judging the type of temper, it often happens that some different types of temper are found along with the leading one. So the interpretation of the works should be made very carefully.

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I The present investigation was carried out to obtain information on making clothes at individual homes in order to make the teaching program of greater value in Home Economics education at schools. Three areas, Hiroshima, Tokyo, and Iwate, were selected for the investigation.
In this report, the following points will be discussed :
(1) the state of the families investigated, (2) the person who mainly sews for the family members, and (3) the number of homemade clothes per year and per month.
II The investigation was made in November, 1967, and the data on item (3) was obtained for the year from November, 1966, through October, 1967. A questionnaire was administered to 1, 800 families in the three areas, and effective answers were collected from 84% of the families.
III Concerning item (1), the survey showed that there were 5.34 persons in a family on an average, and there were some regional features in their occupations. Concerning item (2), the correlation between the academic background and means of achieving sewing techniques was mainly investigated. It was shown that those who went through only with schools of compulsory education learned sewing most at home, least at school, and at private schools of sewing in between. For those who graduated from higher schools, the first rank of the means of learning sewing was “studying at private sewing schools”. The second was “taking courses at school” and the last was “being taught by people in the family”. The data collected in Hiroshima on item (3) was similar to that in Tokyo. Iwate had its own specialty.

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I In this paper, following Part 1, (1) classified annual numbers of home-made clothing and (2) means of making them will be reported.
II These numbers and means were obtained by analyzing the collected data through administering questionnaires on home-made clothing, which was explained in our previous report (Part 1).
III The investigation on item (1) demonstrated that thirteen different garments of western style which were included in the questionnaire were made at home more in Tokyo than two other areas, Hiroshima being ranked second. Among those thirteen articles of clothing, skirts, one-piece-dresses, and blouses were articles which were more frequently sewn than others. This was true in all three areas. The similar inquiry was made about seventeen garments of Japanese style. The numbers of garments made at home decreased in sequence of Iwate-Hiroshima-Tokyo. Articles more frequently made were woman's Kimono (of wool and cotton), Hanten (Japanese jacket ; sometimes quilted and worn when a baby is carried on one's back), and Hada juban (Japanese undershirt). Japanese bedclothes were the top article made at home. Their numbers sewn at home in each surveyed area differed in the same manner as seventeen other garments of Japanese style. The survey on item (2) revealed that nearly all clothes of western style were made by sewing machines. More than 50% of collars and sleeves were sewn by the machine. Fasteners were used on many garments. About 80% of Kimono were exclusively sewn by the hand. About 50% of bedclothes were hand-made. About 70% of quilting was done at home.

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Relative metabolic rates of walking up and down stairs were measured with two female groups, one of which had been physically trained, and the other untrained. The speed of walking was 88 steps per minute.
The results indicated that the average R. M. R. of the trained subjects was 5.17±0.43 and that of the untrained was 5.12±0.53. There was no significant difference between these two.
With three subjects, relative metabolic rates of walking up and down stairs were measured at four different speeds, 60, 88, 116, and 144 step/min.
The results showed that the R. M. R increased with the speed, and the optimum speed was 88 step/min.

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Artificial termination of pregnancy is considered to be an important problem in order to administer the ideal family planning. The present investigation, therefore, was carried out to see to what extent this problem is understood. As for the effect of artificial termination of pregnancy on mother's health and as for the possibility of conception after the termination, there was significantly less correct understanding in farming and fishing districts than in other districts. As for the opportunity of the termination and as for the hygiene and sanitation after the termination, 80-90% of the total answers were correct.

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