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Volume 21, Issue 6
Displaying 1-12 of 12 articles from this issue
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Acidic, Basic, Carbonyl and Sulfur CompoundsKokichi NISHIBORI, Kiyomi OKAMOTO1970 Volume 21 Issue 6 Pages 351-354
Published: November 20, 1970
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESSVolatile substances of boiled prawns have been analyzed by means of gas chromatography, thin layer chromatography and infrared spectroscopy.
The compounds listed below have been identified : acetic acid, iso-butyric acid, trimethylamine, ammonia, acetaldehyde, propionaldehyde, iso-butyraldehyde, n-butyraldehyde, and iso- valeraldehyde.
Hydrogensulfide has been detected but no other sulfides and mercaptans.View full abstractDownload PDF (559K) -
Influence of Wrapping, Excessive Ammonia and Reduced Atmospheric Pressure on Stored Kori-tofuYuko OKITSU, Nobuko NAKAHAMA, Yoshito SAKURAI1970 Volume 21 Issue 6 Pages 355-359
Published: November 20, 1970
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESSExperiments were carried out to investigate the texture of cooked Kori-tofu which had been stored in seven different types of wrapping, in excessive ammonia, and at dry, reduced atmospheric pressure. The texture was examined by measuring several physical properties. For the measurement of the ammonia content of Kori-tofu the semi-micro Kjeldahl method was applied.
The results obtained are as follows :
1. The investigation on the influence of the wrapping types indicates that the texture of cooked Kori-tofu is good when Kori-tofu is stored in a tightly closed can. When it is stored without any wrapping the obtained texture is worse. No remarkable differences are noticed in the texture obtained when Kori-tofu is wrapped with vinylidene chloride film, moisture proof cellophane film, polyethylene film, and aluminum foil respectively during the storing. Kori-tofu which was being wrapped with cellophane film makes slightly worse texture.
2. The texture of cooked Kori-tofu deteriorates rapidly when Kori-tofu is stored in excessive ammonia.
3. When Kori-tofu is stored at reduced atmospheric pressure, its weight decreases, but ammonia content does not change and the texture after cooking is good.View full abstractDownload PDF (661K) -
Influence of Storage Humidity and Ammonia Content of Kori-tofuYuko OKITSU, Nobuko NAKAHAMA, Yoshito SAKURAI1970 Volume 21 Issue 6 Pages 360-363
Published: November 20, 1970
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESSExperiments were performed to investigate the influence of humidity in the storing period of Kori-tofu on the texture obtained after it was cooked. Also the amounts of ammonia adsorbed on Kori-tofu and other foods were measured.
The results obtained are as follows :
1. The texture of cooked Kori-tofu is good when Kori-tofu is stored in RH 11-65%.
2. The texture of cooked Kori-tofu is good when Kori-tofu contains 125 ±15mg% of ammonia.
3. The amount of ammonia adsorbed on foods including Kori-tofu increases according to protein content.View full abstractDownload PDF (567K) -
Atsuko SHIMADA1970 Volume 21 Issue 6 Pages 364-370
Published: November 20, 1970
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESSChanges in flavor, color and volatile components of soybean oil used for frying were studied in connection with various frying materials. Gelatinized wheat starch and steamed egg white were used for frying.
1. It was found that the flavor and the color of soybean oil were hardly affected by frying gelatinized starch. However, under the same condition, the color of oil darkened a little by frying steamed egg white, although the flavor of oil was not affected.
2. Frying starch gel containing glucose caused sweet flavor of the oil, while the addition of glycine either to egg white or starch gel produced a noticeable change in color and flavor of the oil.
3. It was also confirmed that the contents of volatile components in oil, such as 2-heptenal and 2, 4-heptadienal, were less after frying materials added with glycine as compared with frying those which did not contain glycine.View full abstractDownload PDF (1014K) -
Experiments on Cookery of Beans with Electronic RangeYuko TODA, Shoko SHIBUKAWA1970 Volume 21 Issue 6 Pages 371-375
Published: November 20, 1970
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESSExperiment was carried out to find the proper method of boiling beans (Uzuramame) with an electronic range, and, for this purpose, beans cooked by electronic method were compared with those by a gas range.
The following results were obtained :
1. When beans were irradiated continuously, beans were dehydrated and inner parts of them became like parched beans. From this it seemed necessary to irradiate them intermittently.
2. Well cooked beans were obtained through the following process First of all beans were soaked. Then being covered with water they were irradiated in an electronic range for ten minutes and were left in the range for another ten minutes. Then they were given two cycles of 5-minute irradiation and 10-minute rest. Lastly they were irradiated again for five minutes.
The total cooking length was 20 minutes shorter than in the gas range method, but the operation was more complicated than with the gas range.
3. No significant differences were observed between cooked beans by these two methods in hardness, water absorbing capacity, texture, and the results of sensory tests. However the content of vitamin B1 was higher in the beans cooked by electronic method than by gas range method.View full abstractDownload PDF (956K) -
Experiment on Steamed Sponge CakesKiyoko YAMAZAKI, Shizuko SAKAGUCHI1970 Volume 21 Issue 6 Pages 376-380
Published: November 20, 1970
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESSExperimental studies on the factors which affect the properties of the steamed rice flour sponge cakes were conducted. The factors investigated in this paper are amounts of eggs and sugar, grain size of rice flour, and the ratio of rice flour to wheat flour.
The following results have been obtained.
1. When the amount of eggs is increased, the degree of transformation to α-type starch rises and the cake becomes softer and tastier. The proper amount of eggs is one and half times to twice as much as rice flour in weight.
2. When the amount of sugar is increased, the cake becomes softer but not good to the taste. The proper amount of sugar is about the same as that of rice flour.
3. When the cake is made from finely granulated rice flour, the expansion rate decreases and the texture becomes hard, but the taste is good.
4. When the ratio of rice flour to wheat flour is 70 : 30, the expansion rate increases, and the taste is good, but the texture becomes a little harder.View full abstractDownload PDF (714K) -
Hiroko MURAYAMA, Masako HAYASHI, Akihiko YABE1970 Volume 21 Issue 6 Pages 381-384
Published: November 20, 1970
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESSBleaching effects of mono-, di-and tri-chloromelamin.e were evaluated by both the discoloration of Acid Orange R (C.I. 15575) solution and changes in the surface reflectance of unbleached cotton cloths. The effects were compared with those of a new bleaching agent, potassium dichloroisocyanurate (K-DCIC), the nature of which has already been reported by the authors in this Journal. Chloromelamine compounds were stored in desiccators which had been adjusted to make inside relative humidity (RH) of 40, 60 and 80%. The stability of the compounds was checked by available chlorine contents.
The results indicate that :
1. Available chlorine contents scarcely change during storage.
2. The effect and mechanism of bleaching by chloromelamine compounds seem to be similar to those of K-DCIC except pH influence.
3. Practicable conditions of bleaching cotton by chloromelamine compounds are over 250ppm of effective chlorine concentration and pH 3-5 of solution alkalinity.View full abstractDownload PDF (631K) -
Sumiko ARIMA, Machiko IKENOYA, Eiko YOSHIMIZU, Junko MIMURA1970 Volume 21 Issue 6 Pages 385-389
Published: November 20, 1970
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESSWe have tried to find out a simpler and easier method of drawing and correcting the shoulder slope.
We measured the height, weight, bust, width of the back shoulders, and shoulder slopes of the three hundred and seventy-six students of a women's junior college in Tokyo. Then we analyzed the statistics to get the mean value and the standard deviation of the shoulder slopes, and to find out the correlation between the shoulder slope and other items abovementioned. Also we made some experiments to see the fitness of the dress-patterns to bodies with various shoulder slopes.
From this research we have come to the conclusion that it is desirable that the angle of the shoulder slope of the dress-pattern is the same as that of the human body.View full abstractDownload PDF (1556K) -
Improvement of Sewing Efficiency of High School GirlsSumiko SAGAWA1970 Volume 21 Issue 6 Pages 390-394
Published: November 20, 1970
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESSIn the previous paper the author reported that the most effective length of the sewing needle for college students is 67±2% of their thumb-length. In this report about 300 high school girls were divided into two groups by their thumb lengths and sewing needles of four different lengths were tested by, these two groups to find out the most effective length of the needle. The sewing efficiency was evaluated by the length of cloth sewed in a certain period of time, number of stitches and their uniformity.
It has been disclosed that the needle of 65±3% in length of the thumb length was most suitable for high school girls.
It is also concluded that continued practice is necessary to improving the uniformity of stitches.View full abstractDownload PDF (682K) -
Sadako FUKUI1970 Volume 21 Issue 6 Pages 395-399
Published: November 20, 1970
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESSContinued from the first report of this series of work, chronological investigations on crests, especially on those which were put on beddings and wrapping cloths (Furoshiki), have been carried on.
The method :
1. Survey of actual situation ;
2. Classification of patterns by period ;
3. Examination of stencils which have been kept at dye houses ;
4. Inquiries of elderly women.
The results :
The main points that have been found out are as follows :
On beddings crests have been put by two methods, one is to dye the cloth deep blue using stencils, and the other is to inweave the pattern with mottled thread. On Furoshiki, on the other hand, only the former technique has been applied.
The pattern put on beddings and Furoshiki by one family has changed as the times change.
Although deep blue dyeing was the only method for putting on crests in the Meiji era, many varieties in patterns, their combinations, sizes, etc. are observed.View full abstractDownload PDF (1866K) -
Relationship between Lifting Power and Thickness of Handling Part of FurnitureMasako OOTA1970 Volume 21 Issue 6 Pages 400-405
Published: November 20, 1970
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESSWith 16 wooden pieces which modelled experimentally handling part of furniture having thickness of from 1 to 16 cm, the maximum lifting power and the longest time duration for holding the piece with right hand were investigated by means of a spring balance. The subjects were six females between 18 and 19 years of age.
The result indicates that the maximum lifting power with the model pieces is 6.5-9.5 kg, which is always smaller than the maximum lifting power by arm or grasping power of the test subjects. The most suitable thickness of handling part which induces the maximum lifting power is 3-5 cm. The tests of holding time show that the suitable thickness is similar to that obtained by lifting power tests.
The author considers that the results were brought by the combination of the finger condition, the contact area of skin, and a pain in the hand when the thickness of the piece was unsuitable.View full abstractDownload PDF (2037K) -
Relation between the Increasing Rate of Heart Beat and Relative Metabolic RateMomoyo KUWADA, Tokumi SUGIURA1970 Volume 21 Issue 6 Pages 406-411
Published: November 20, 1970
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESSSubjects investigated were four women in the experiments of muscular works and two women in the experiments of household works. The number of experiments were 42 in the muscular works and 41 in the household works.
The correlation coefficient for relative metabolic rate and the increasing rate of heart heat can be summarized as follows.
In the muscular works :
30 seconds before the end of the work : r=0.86 y=0.16x+ 1.12
15 seconds before the end of the work : r=0.90 y=0.16x+ 1.13
In the household works :
30 seconds before the end of the work : r=0.95 y=0.15x+ 1.08
15 seconds before the end of the work : r=0.95 y=0.15x+ 1.10
r=correlation coefficient
y=increasing rate of heart beat
x=relative metabolic rate
The author concluded that the relative metabolic rate (the burden of household works) could be estimated by the increasing rate of heart beat.View full abstractDownload PDF (841K)
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