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Volume 22, Issue 3
Displaying 1-11 of 11 articles from this issue
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Akira BABA1971 Volume 22 Issue 3 Pages 154-158
Published: June 20, 1971
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESSCorbicula sandai (Seta-shijimi in Japanese), a sort of bivalve shellfish, is usually soaked in water before being cooked to remove sand in the living shell. In Japan, it is traditionally believed that wrought iron (a kitchen knife or nail) placed in this soaking water helps remove the sand.
A sample of Seta-shijimi from Lake Biwa was soaked in distilled water for 24 hours and about 75% of sand was cleared. Also about 1000μatoms of calcium and 14μatoms of phosphorus per 100g of the living shellfish were extruded.
The effect of iron (iron-nails were used in the present experiment) on the removal of sand was not apparent. It was noticed, however, that more phosphorus was extruded out of the shellfish by placing iron in the water.View full abstractDownload PDF (915K) -
Toshi HIRUMA, Hideko HIROSHIMA, Fumiko MATSUMOTO1971 Volume 22 Issue 3 Pages 159-163
Published: June 20, 1971
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESSIn this experiment, we studied what kind of flour and what temperature of water are suitable for the batter (Koromo) of Tempura. The effect of these factors on the viscosity of Koromo, the time taken in frying in hot oil, and the moisture and the oil contents in the fried Koromo was investigated.
Results are as follows :
1. The flour which contains low protein is better for Koromo.
2. When the temperature of water used for mixing the Koromo is too high, the result is poor; warm water produces high viscosity and the material is covered with too much Koromo. About 15°C is the optimum condition.
3. If egg is added to the Koromo, it will improve the batter and the fried batter will become very light and palatable.View full abstractDownload PDF (607K) -
Quantity of Salad Oil Remaining on LettuceFumiko NAOI, Fujiko YOSHIMATSU1971 Volume 22 Issue 3 Pages 164-168
Published: June 20, 1971
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESSWhen French dressing is used with salad, some parts remain in the vessel, and all is not eaten with the salad. From the standpoint of flavor and nutrition, it is necessary to know how much salad oil, vinegar and salt are eaten.
Three kinds of dressings with the difference in the proportion of salad oil, vinegar and salt were used on fresh lettuce. The salad oil remained on the lettuce was quantitatively determined.
The results were as follows :
1. The different proportion of three ingredients of the dressing and the time after the dressing was added on the lettuce had almost no effect on the quantity of salad oil remaining on the lettuce.
2. The amount of oil remaining on lettuce was higher when dressing was made by pouring vinegar on lettuce first and then oil and other ingredients were added than by pouring oil first.
3. Much oil remained when lettuce was wet.
4. Room temperature did not affect the quantity of oil on lettuce.
5. The oil in the dressing prevents the discharge of water from lettuce.View full abstractDownload PDF (703K) -
The Effect of the Break of Heating in the Halfway Process of Cooking on the Gelatinization of StarchAvako SUZUKI, Fusae HORIKOSHI, Susurnu HIZUKURI1971 Volume 22 Issue 3 Pages 169-173
Published: June 20, 1971
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESSIt has been known that white potato is hard to cook soft when heat is turned off for a while when potato is halfdone. The authors made a study on this problem in terms of gelatinization and retrogradation of starch. The degree of gelatinization of starch was estimated by the methods of using glucoamylase and of X-ray diffraction. The starch of chipped potato (5mm cubic) was not gelatinized completely by heating below 70°C for 60min. but it was gelatinized fully at 100 °C for 10min. When heating was stopped before the complete gelatinization of the starch of the chipped potato and it was cooled below 40°C (e.g. at 20°C for 1 hour), the starch could not be gelatinized fully by reheating at 100°C for 10min. or more. The starch of the partially cooked potato chips showed the more rapid retrogradation than of the well cooked ones. These results indicate that the change made by the arresting of heat in the halfway process of cooking is related mainly to the gelatinization and retrogradation of starch.View full abstractDownload PDF (707K) -
Motoko UEMURA, Sonoe HIRAMATSU1971 Volume 22 Issue 3 Pages 174-180
Published: June 20, 1971
Released on J-STAGE: March 11, 2010
JOURNAL FREE ACCESSThe following agents were employed to make cloths soft and anti-bacterial.
Sanitizer Sanitized-SQ®……S
Sanitized-SPG®……SX
Permachem ®……P
Softener Ginsoft-66®……G6
Ginsoft-99®……G9
Twenty-three kinds of processed cloths were prepared by combining different agents and by using different ways of processing.
The findings were as follows :
(1) Better effects are produced in both sanitizing and softening when softening processing is given before sanitizing processing.
(2) When a softener and sanitizer (S) or (SX) are used, antibacterial effect does not depend on the order of the processing.
(3) The effect of the softener is not reduced by the use of the sanitizer.
(4) When the cloth processed with (S) is dipped in diaper-detergent solution containing chlorine bleaching agent, it yellows, but the cloth processed with (P) does not show any change in color.
(5) The cloth processed either by (SX) → (G6) combination or (S) → (G9) combination does not get wet as easily as unprocessed cloth.View full abstractDownload PDF (854K) -
Detergency Effect on Dyed Fabrics and Staining Effect on White FabricKiyoko FUJII, Reiko SUGIHARA, Mieko KOSHI1971 Volume 22 Issue 3 Pages 181-185
Published: June 20, 1971
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESSThis study was designed to measure the effect of detergency and the redeposition of tetrachloroethylene (perchlorethylene CCl2 : CCl2) upon various dyes in cleaning.
The results are as follows :
1. Fabrics dyed with water-soluble dyes-
The degree of redeposition was observed to have increased when the dyed fabrics were treated in the solvent with added moisture, while ΔE of dyed fabrics remained in the same value. In the 1 % water charge system, the degree of redeposition became higher and ΔE of the dyed fabrics increased.
2. Fabrics dyed with water-insoluble dyes-
The dyes on the fabrics dissolved into the solvent to a certain degree, and the transmittance of the solution was lowered. The white fabric absorbed the soiled solution. In the water charge system the redeposition was checked to a certain extent.
3. Fabrics dyed with oil-soluble dyes-
The oil-soluble dye was easily dissolved by the solvent but not absorbed by the fabrics. Therefore, it is not a problem.
4. The effect of adding surfactant and water to tetrachloroethylene cleaning agent was found to vary with each case according to the kind of dyes used on the different kinds of fabrics.View full abstractDownload PDF (669K) -
Effect of Softening AgentsDai ISHIZAKI, Shige IWAHARA1971 Volume 22 Issue 3 Pages 186-188
Published: June 20, 1971
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESSNylon fabrics were sized with 0.01% C M C solution plus softeners in order to avoid the stiffness of sized nylon fabrics which is brought when nylon fabrics are sized with 0.01% C M C, solution alone. The effects of this treatment on soiling properties, quality of being easily cleansed and stiffness of the fabrics were investigated.
Three kinds of softeners, TAFLON 602, 902S and S100, were employed. Solutions of three different concentrations of each softener were prepared. Those concentrations were 0.05%, 0.1% and 0.5%. C M C and softeners were mixed in the ratios of 100 : 0, 80 : 20, 60 : 40, 40 : 60, 20 : 80 and 0 : 100 in weight.
The results obtained through these experiments are as follows :
1. The treated fabrics were not easily soiled in comparison with untreated fabrics.
2. All fabrics treated with C M C solution containing proper amount of the softener were more easily cleaned and were not stiffened badly.
3. When the proportion of the softener in mixed solution exceeded 50%, its detergency effect on fabrics decreased and the fabrics became too soft in comparison with their proper stiffness.View full abstractDownload PDF (353K) -
Some Observations on the Darts of the Tight Skirt (No. 1)Kazuo ICHIKAWA, Kikuko MURATA, Kikuko HORIUCHI, Yasuko MIYATAKE1971 Volume 22 Issue 3 Pages 189-194
Published: June 20, 1971
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESSThe plan of making darts on the waist line of a tight skirt has been studied in accordance with Kunick's system. This has been an application of the drawing method reported in our previous paper.
It has been found that the waist line before sewing darts takes the shape of ocean waves, the pointed wave crests locating at the positions of the darts.
Therefore, it is reasonable to draw the wave form waist line instead of ordinary straight or simple curved line.View full abstractDownload PDF (815K) -
Kaoru SHIMIZU, Reiko ITO, Yayoi FURUMATSU1971 Volume 22 Issue 3 Pages 195-202
Published: June 20, 1971
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESSAs a basis for clothing construction for Japanese women, the measurements of 1, 065 Japanese women were taken. The subjects were classified according to their status (married or not and have given birth or not), and age. The measurements of the 12 parts of the body listed below were made in order to determine the types of body.
Height, Waist height, Arm length, Upper back length (neck to waist line), Upper front length (neck to waist line), Back shoulder width, Bust, Waist, Hip, Neck base, The difference of waist from bust, and The difference of waist from hip.
All data depend on the measurements made between 1956-1957 by Dr. Yanagisawa and the main result is as follows :
Regarding each measurement, a slight difference could be found in every age group regardless of wedded state or childbirth. However, those who are married or have children are less slim in the waist than those of the same age group.View full abstractDownload PDF (1010K) -
Research centered on 1920'sYasuko KAJIMA1971 Volume 22 Issue 3 Pages 203-207
Published: June 20, 1971
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESSIt is the established concept that the foundation of the modern clothing industry in the U. S. A. was la id in the 1920's. In the present paper the author has dealt with the factors which caused the development of the women's ready-to-wear dresses in those days from the social and economic viewpoints. Any industry develops with the increase of demand, and often with the progress of the masses. It was in the 1920's that the so-called mass society germinated in America. As the result, the following two phenomena appeared in the clothing manufacturing circle in those days : (1) the sports-wear became one kind of commodity, and (2) the taste of consumers became an important factor in the making of the clothing. These factors, at the same time, have exercised great influence on today's development of the clothing industry.View full abstractDownload PDF (866K) -
Food Peculier to the Locality since the Days of the Maeda ClanYaeko TAKEBAYASHI, Michiko KOBAYASHI1971 Volume 22 Issue 3 Pages 208-215
Published: June 20, 1971
Released on J-STAGE: March 09, 2010
JOURNAL FREE ACCESSDownload PDF (3589K)
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