Umeshu, a Japanese plum liqueur, is made from Japanese plums, sucrose and distilled liquor, and these materials are fermented for a long time.
We investigated organic acids, sugars and some components in the liqueur. The results were as follows :
1. The amount of nonvolatile acids was more than that of volatile acids.
2. Most part of added sucrose was inverted during the fermentation, and some unidentified sugars were found in the liqueur by thin layer chromatography.
3. As a result of quantitative analysis of the separative organic acids with silica gel column, acetic, formic, aconitic, oxalic, malic, citric acids and several other acids were found in the liqueur. In particular, malic acid and citric acid were found in large quantities.
4. Two of the acids which were not identified immediately were ascertained to be monoethyl citrate and its isomer.

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In the previous paper, it was reported that more thiamine and riboflavin were determined in several kinds of foodstuffs by the extraction with Taka Diastase SS treatment than by the ordinary extraction.
Therefore, in this paper this modified extraction method was applied to 10 kinds of foodstuffs, and it was compared with the ordinary extraction method.
The results are as follows : by the extraction with Taka Diastase SS treatment, the determined thiamine increased by 10-20% in the 10 kinds of foodstuffs and riboflavin 10-40% in 9 kinds of foodstuffs, comparing with the ordinary extraction method.
It was suggested that these increased amounts were resulted from the action of the enzyme. Accordingly, it is concluded that, when thiamine and riboflavin contents in natural foodstuffs are determined, it is necessary to give protease treatment during their extractions in order to set them free from protein in foodstuffs.

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This paper is chiefly concerned with the determination of calcium and oxalic acid contents in some wild plants and with the availability of calcium by means of model stomach experiment. Experimental results are summarized as follows :
1) The total calcium contents in the plants investigated were found to be from 22 to 331 mg%, and from 12 to 59% of them were 5% hydrochloric acid soluble calcium which was contained more in the leaf blade than in the petiole.
2) Oxalic acid contents ranged from 522 to 1519 mg%. It was abundantly contained in bracken and Japanese butterbur.
3) The possibly available amounts of calcium in stomach ranged from 77 to 95% of the total calcium contents in the boiled materials.
4) In order to remove the harshness of Japanese butterburs and Aster indious L, they were soaked in water, boiled in water, boiled in sodium bicarbonate solution and boiled in potassium carbonate solution. Evaluation of these methods was made by the decrease of oxalic acid content through respective treatments, and it was found that “boiling in water” was satisfactory.

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Vitamin C contents in onions, green-onions, shallots, carrots and bean-sprouts on the market in Saga City were determined, and compared with the values in the Standard Food Composition Table of Japan.
1. The average content in onions was 7.83mg%, which was lower than the value in the standard table, 10mg%. In April, new onions had large values, 21.20mg% being the largest, but the value decreased thereafter.
2. The average content in green-onions was 27.87mg%, which was slightly higher than the value in the standard table, 25mg%.
3. The average content in shallots was 40.19mg%, which was 33% higher than the value in the standard table, 30mg%.
4. The average content in carrots was 6.81mg%, which was slightly lower than the value in the standard table, 7mg%.
5. The average content in bean-sprouts was 10.56mg%, which was only about one-third of the value in the standard table, 30mg%.

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Organoleptic tests of the strawberry jam prepared by an electronic range and that by an electric range were carried out, and the physical and chemical properties of the two were compared with each other. The results obtained are as follows :
1. The strawberry jam cooked by an electronic range is on the whole preferable to that cooked by an electric range.
2. The strawberry jam cooked by an electronic range has beautiful color, being rich in red and yellow. It is less jellified and more fluid.
3. The strawberry jam cooked by an electronic range has rather low pH and high acidity. It has less invert sugar.
In this experiment strawberry jam cooked by an electronic range took half as long cooking time as that cooked by an electric range. With the electronic range cooking, it is unnecessary to cover strawberries with sugar before heating in order to extract their juice. Also there is no need to control the strength of the cooking heat. However, attention must be paid to the time of cooking so as to make the sugar concentration 65 %.

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Test cloths of Nylon (polyamide fabrics), Tetoron (polyester fabrics), Acetate and Cashmilon (polyacrylonitrile fabrics) were sized after washing by immersing them in 0.01%, 0.03% and 0.04% aqueous solutions of PVA, CMC, Dextrin and Chitosan. The effect of the sizing on the betterment of the quality of being easily cleansed and keeping the original stiffness was studied intensively and resistance to soil and creases and air permeability of each test cloth were also investigated.
Main results obtained were as follows :
1. Nylon cloth sized with 0.01% aqueous solution of PVA after washing had nearly the same stiffness as the original stiffness. However, after this sizing the cloth was not; easily cleansed. One-hundredth per cent aqueous solution of CMC was found to be recommended, although this made the cloth a little stiffer.
2. For Tetoron cloth, sizing with 0.01% aqueous solution of CMC was most desirable.
3. For Acetate cloth, sizing with 0.04% aqueous solution of CMC was best.
4. Cashmilon, from the viewpoint of bending resistance or crease resistance, does not need sizing. In order to make the cloth more easily washable by detergent, however, CMC sizing (in 0.01%-0.03% solution) was suitable.
5. Concerning air permeability, PVA sizing was most desirable. CMC sizing made air permeability worse.

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Resin-finished rayon fabrics decrease their specific gravity, moisture content and water absorption. On the other hand, they increase their resistance to swelling, shrinking and creasing.
As the number of washing increases, owing to the desorption of the resin anti-shrinkage and anti-crease characteristics were deteriorated, but they were still better than those with the untreated fabrics after many washings.
Better results were obtained as the quantity of the resin increased, although the betterment was not remarkable under conditions employed.

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1. There are little or no differences in stature, cervical height and shoulder width between primary school boys in Hokuriku district and other districts, but total and front crotch lengths of the former are longer than the latter.
2. The full length and weight of junior-high school boys in Hokuriku district are about the same as the national average, but the boys are less developed in upper-arm girth, thigh girth and hip girth and more developed in chest girth.
3. Percentage of the junior-high school boy who has inverted triangle physical form increases as the school year advances. The percentages are :
the first year-42 %
the second year-48 %
the third year-60 %

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Twelve items of a body which are closely related with the clothes-measurements were investigated on 900 children, from the first year primary school boys and girls to the third year secondary school boys and girls inclusive, in Nara City.
The work has yielded the following results :
1. The mean value of the measurement of each item gradually increases with age. For both boys and girls the greatest increase among length items is obtained with the, whole length and among girth items the hip. The item which shows the least increase is the head girth.
2. The greatest yearly increase in measurements of boys is shown between the first and the second years of secondary school and that of girls between the fifth and the sixth years of primary school, that is one or two years earlier than their menarche.

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Somatometric studies on infants aged from 4 to 6 were carried out. From the obtained data, the form of the trunk part of infants was elucidated with the purpose of obtaining the basis of construction of infant clothing. The cross sections were obtained based on each correlation between “width and depth”, “width and girth” and “girth and width-depth index” of the bust, abdomen and hip.
Both bust girth and hip girth were longer than the circumference of an ellipse equivalent of these girths in the width-depth index.
The form of the trunk apparently showed the dependence on sex. Hip girth of sixty-three per cent of female subjects was larger than that of male subjects and also their own bust girth.
Bust width and hip width were equal in fifty per cent of all examined boys, and the width was two centimeter greater than the abdomen width.

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The design of dresses should be conceived with close relation to all elements of physical forms of those who wear the dresses. Continuing from last report which dealt with women's neck, I have investigated in the present paper forms of the trunk of women, and tried to classify the forms into several types and studied the frequency of the appearance of each type. The examinees and the conditions of measuring are the same as Part 3 of this series of studies. Twelve items mainly around the trunk part were measured. Moreover, I took photographs of the front and side figures of 271 girl-students who wore a brassiere and a corset by the silhouette machine and measured the angles of shoulders, breast, back and hip on the photographs.
Classification of forms and rate of their appearance :
1. On the basis of the correlative distribution of differences between biacromial breadth and waist breadth and transverse diameter of hip and waist breadth, I classified forms of the trunk into nine types. The rate of appearance of each of these nine types was investigated.
2. Forms of the trunk were also classified by the correlative distribution of angles of the back and the hip.
3. Special forms observed in twelve parts were examined and their appearing rates were calculated.

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The puroses of this study are (1) to classify farm families based on the fact that quantity and quality of family labor force vary with the stage of family development (family life cycle), (2) to determine the relationship between the type of family and household income and (3) to find characteristics of way of living of each family type.
The following tendencies are found :
1. Household income and available family labor closely relate to the family type.
2. Labor required for increasing household income is more with the farm families of joint type than of other types.
Families of nuclear type or families of couple are more modernized than other type families in view of the following aspects which feature the way of living :
1. Family tension is weaker.
2. The household tasks are more clearly assigned to each member of the family.
3. Propensity to consumption is higher.
4. Nutritive conditions of the diet are better.

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