Beans, dried squid and noodle were fried at 150-180°C for 1.5-5 minutes with soybean oil or lard. These fried foods were stored for 200 days at room temperature.
The chemical characteristics of extracted oil from fried foods were examined and qualitative analysis of its fatty acid was carried out.
Peroxide, acid and carbonyl values and also the ratio of saturated fatty acids to the total fatty acids of extracted oil in these fried foods increased during the storage.
The oxidation degree of fried foods was estimated from the results obtained by gas chromatographic analysis of fatty acid composition.
As the unsaturated fatty acids were oxidized, the P/O ratio (molar ratio of palmitic/oleic acids) increased during the storage.
Also the similar experiment was made with the oil extracted from “Niboshi”, dried sardine which was boiled before drying. The results were the same as the other foods experimented.

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The anthocyanin pigments of cultivated strawberries were extracted with 0.1% methanolic HCl and two purified fractions were obtained by cation-exchange chromatography and mass paper chromatography. They were identified as pelargonidin-3 -monoglucoside and cyanidin-3-monoglucoside respectively by spectral analysis and by detections of aglycones and sugars.
Then the degradation of the pelargonidin-3-monoglucoside was studied in pure pigment solution at pH 2.2, 5.0 and 8.0. By heating pH 2.2 solution at 100°C for 10 minutes, absorbancy of the pigment solution decreased to 91% of the original, and at pH 5.0 the pigment solution changed to dull pink, but absorbancy of 500 mμ recovered to 89% of the original when it was brought back to pH 2.2 after heating.
By irradiating pH 2.2 sample with ultra-violet rays for 2 hours, absorbancy of the pigment solution decreased to 19% of the original, and the irradiation on pH 5.0 sample changed the absorption spectrum of the pigment solution, but 40% of the original absorbancy recovered after it was brought back to pH 2.2. The destruction of pigment at pH 8.0 did not recover even after it was brought back to pH 2.2.

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Food protein is denatured by various actions from the outside, such as cooking or freezing, and it gives some effects to the texture of food.
Experiments were carried out to examine the phenomena occured by the denaturation of protein.
1. When 3% solution of milk casein which contains sugar (0%, 20%, 40%, or 60%) was precipitated at isoelectric point (pH 4.6) at room temperature, the size of precipitates became smaller as the percentage of sugar rose. For the solutions of lower sugar contents, the size of precipitates was varied in a solution.
2. When one of the substances listed below was added into 3% solution of milk casein, instead of sugar, the same results as above were obtained : sodium chloride, agar-agar, egg-white, gelatinized potato starch, and soluble starch.
3. When substances such as milk, soybean milk, dried egg white solution and soybean casein contained sugar and were denatured by acid, heat or salt, the size of precipitates was varied according to the percentage of sugar as we had seen in former experiments.

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The way of presenting samples of taste tests of seasonings is an important factor to obtain the most dependable results of the tests. A sample is generally presented as it is or diluted with hot and cold water. But in the case of seasonings or foods which are not eaten by themselves, it is doubtful whether this method of presentation is proper or not.
We used six samples-mayonaise, butter, miso, soy sauce, sweet corn, and nori-tsukudani, and compared the general method with the method in which the samples were presented in the form they are actually eaten. The sensory test was given by five step score method and the data was studied by the analysis of variance.
By using carriers, the taste difference became larger in mayonaise, soy sauce and nori - tsukudani the taste difference became larger and the rank of taste changed in sweet corn. From these results we have noticed that careful consideration should be given to carriers selected and used in the sensory tests of seasonings.

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Odor is an important factor in cooking fish. Experiments were carried out to identify the components of fishy odor given off by boiled horse mackerel and to estimate the relations between cooking and fishy odor by sensory test and gas-liquid-chromatography.
The following results were obtained :
1. Among components of fishy odor, the following were identified ; trimethylamine, iso-propylamine, iso-butylamine, sec-butylamine, pyperidine, acetaldehyde, propionaldehyde, capronaldehyde, acetone, acrolein, iso-valeraldehyde, crotonaldehyde and ethanol.
2. Odor of fishes cooked for 30 minutes was weaker than that of fishes cooked for 5 minutes.
3. Odor of boiled fish which had been stood for some time at room temperature was stronger than that which had been kept in the refrigerator. This difference was perceptible even when the fish had been stood at room temperature for only an hour.
4. Fishy odor of boiled horse mackerel became stronger when it cooled down to room temperature.
5. Addition of soy sauce and “sake” can cover up the fishy smell by their flavor.

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Bleaching effect of sodium percarbonate was evaluated by change both in colors of Acid Orange R (C. I. 15575) solution and the surface reflectance of unbleached cotton cloth. Samples of sodium percarbonate were stored in desiccators which had been controled to have relative humidities (RH) of 40, 60 and 80% respectively, and stability of the samples was checked by available oxied contents.
The obtained data were compared with those of sodium perborate which had already been known as an effective bleaching agent.
The results were as follows :
1. The stability of sodium percarbonate stored in 40 and 60% RH was satisfactory, but the stability of that stored in 80% RH was very poor.
2. The bleaching effect of sodium percarbonate was superior to that of sodium perborate, and the temperature dependence of the effect of the former was greater than the latter. The bleaching effect of sodium percarbonate on cotton cloth at lower temperatures (20, 40 °C) was unsatisfactory.
3. Practicable conditions of bleaching cotton by sodium percarbonate are : Most recommended - Concentration 1 %, Temperature 70 °C, Preferable - Concentration 0.5 %, Temperature 60 °C.

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Sizes of the girdle on the market are so limited that we cannot choose the proper one freely. However, if we can select girdles of the appropriate materials the defect in fitting might be compensated to some extent.
From this point of view, we carried out the pressure tests, wearing the girdles of an equal design and size but of four different materials from soft to hard.
It was proved that the pressure exerted by girdles of the same size increased according to the material in order of soft, medium, and hard.
Also it was quantitatively made certain that the dependence of the girdle pressure on the size was most remarkable in hard materials.
Therefore, it will be necessary to choose proper sizes especially when the girdle is made of hard materials.

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The puckering of machine-sewed cloth after washing depends very much on the nature of cloth and the tension of thread. The experiment was made with B-cloth, T-cloth and calico.
B-cloth shrinks slightly and hence shows the greatest puckering rate. Also this rate largely depends on the thread used and tension of the thread.
Since T-cloth or calico shrinks very much in washing, the puckering rate is generally small regardless of the kind of thread used and tension of the thread.

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The purpose of our study is to make a slacks pattern that may produce slacks both beautiful and functional.
Our approach, therefore, is made from the standpoint of clothes construction ; circular surfaces of the lumbar region and thighs were opened out and made flat so that we can trace and measure the movements of those parts of the human body. Through the experiment we can determine where and how much “expansion” and “contraction” take place.
Our conclusions are summarized as follows.
1. With regard to the longitudinal direction, the most expanded part is the upper part of the central line of back thigh, the rate of the expansion amounting to 128%. The average expansion is 4.5 cm.
2. The portion horizontally expanded most is between the side line and the central line of back thigh at the waist. The expansion is 12.3%. On the contrary, around the hips contraction takes place.

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The present paper reports the result of the investigations concerning how “Hogo-no-usuginu” and “Rogo-no-hakama” were sewed. Since both of them have been exceedingly damaged, description of the damaged parts is an inference from modern costumes and the half-sized replica, reproduced by the author. “Hogo-no-usuginu” is lined, and its sewed-up margins are hidden. It resembles partly the modern kimono, but mostly uchiki of Tsurugaoka. “Hogo-no-hakama” is somewhat similar to the modern hakama used now at the Japanese Imperial Court, though it is different from the latter in sasahida, machigami and ushirokoshi.

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In this report, centering about the food expenditure, an analytical study is carried out on each food item in the Annual Report on Family Income and Expenditure Survey by Bureau of Statistics, Office of the Prime Minister, 1956 to 1967.
The cross section analysis was attempted ; “elasticity” was used to measure effects of family income and members. The results are as follows :
(1) A rise in the percentage of food expenditure in the latter half of 1950's subsequent to an increase in the number of family members was caused by the expenditure on the staple food.
(2) The cross section analysis for the period from the latter half of 1950's to the first half of 1960's shows that the percentage of the expenditure on the staple food in large income earners is greater than that in small income earners and that Engel's law holds true of the expenditure on accompanying dishes.
(3) It is ascertained that the number of family members affects each item of food expenditure more than income level does and that change in the percentage of expenditure depends on the number of family members.

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In this report, a study is carried out on each item of the cultural. expenditure (miscellaneous items) in the Annual Report on Family Income and Expenditure Survey by Bureau of Statistics, Office of the Prime Minister, 1958 to 1967.
The method of the. investigation is similar to the previous report ; that is, the cross section analysis was attempted and “elasticity” was used to measure effects of family income and members.
The results are as follows :
(1) α₁'s and α₂'s obtained with formal education, recreational activities, medical care, and entertainment expenditure have mostly minus values, while those obtained with miscellaneous items plus values.
(2) In those days when the general national income was relatively low, the formal education expenditure did not increase in proportion to the income level and the number of family members.
(3) Studies on the disbursement to recreational, medical, and entertainment items show that money was mainly spent on more urgent items among them in the low income years mentioned above, but when the income rose to a certain level in later years, money was also spent on less urgent items.
(4) In the latter half of 1950's, a rise in the percentage of the cultural expenditure was caused by the item “miscellaneous” in the cultural expenditure, but in the first half of 1960's it was caused by items of the cultural expenditure excluding “miscellaneous”.

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