The aim of this study is to examine how the quality of sponge cake is affected by whipping time, whipping temperature and standing time of the batter when the cake batter contains the foaming agent.
For the above purpose, rheological quality, specific volume and sensory evaluation of the cake, and specific gravity of the batter are investigated, referring to the cake made by ordinary whip-ping method as the control.
The results are as follows :
(1) The viscoelastic model of each sponge cake is analyzed into six-element model.
(2) The effects on cake quality of excessiveness or shortness of whipping time are less with the cake which contains foaming agent than with the control cake.
(3) The sensory evaluation of the cake which contains foaming agent surpasses the control cake.
(4) The quality of the control cake is much more affected by the different whipping temperatures and the standing times than the cake which contains foaming agent.

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In order to obtain the tasty cooked rice from the stored rice, different storage temperatures (4°C and room temperature) and cooking methods were investigated. Hulled rice was stored and it was polished before being cooked. The cooked rice was put to the organoleptic, physical and chemical tests.
The results are summarized as follows.
(1) Rice stored at room temperature becomes very much less palatable if it is stored over the summer. It was not effective on the taste to pre-soak the raw rice and to cook longer.
(2) Quality of rice also gradually deteriorated during the storage at low temperature. It was found that the pre-soaking and longer boiling time were necessary measures to attain the tasty cooked rice from the rice stored at 4°C.
(3) The cooked rice made from the rice stored at 4°C and that from the rice stored at room temperature differed in volatile substances determined by gas-chromatography. When the rice was stored at room temperature, n-hexanal increased greatly during the storage. On the other hand, acetone or propionaldehyde increased in the rice stored at low temperature. These two substances have much relation with organoleptic evaluation. It seems that we should pay attention to them.

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To systematically study the phenomena that were caused by the denaturalization of protein, some experiments were made, continued from the previous report.
The 3% solution of milk casein was warmed at 20, 30, 40, 50, 60, 70 and 80°C respectively, and precipitated at the isoelectric point, being stirred constantly with Magmixstirrer. There were various shapes of the precipitate and at 40, 50, and 60°C, the precipitates agglomerated into a ball.
When milk and soybean casein were precipitated by acid, precipitates showed various figures at different temperatures (at 20, 30, 40, 50 and 60°C for milk and at 25, 40 and 60°C for soybean casein) similarly to milk casein. The particle sizes of the precipitates became larger as the temperature rose.

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Experiments were performed to investigate the rheological properties of starch gel. The effects of kinds of starch, the temperature of gel preparation and additives on starch gel were examined by determining several rheological properties.
The results obtained are as follows :
(1) The apparent modulus and jelly strength of the starch gel depend on the temperature of gel preparation and on the kinds of starch.
(2) The mechanical model of the starch gel corresponds to six-element model. However the strain of Newtonian viscous part is very small.
(3) The apparent modulus and jelly strength increase as the amounts of sugar and also sorbitol added to the starch gel increase. No remarkable differences are noticed in rheological properties of the starch gel even if glycerol is added to it.
(4) The apparent modulus increases when inorganic salts were added to starch gel, the order of increasing the modulus being NaSCN<NaCl<Na₂SO₄. However the jelly strength is not affected by the addition of these inorganic salts.

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Experiments were carried out to investigate the rheological properties of starch gels which were made of starch, sugar and city milk. The effects of ingredient ratio on the rheological properties of the gel were examined. The Scheffé's simplex lattice design for multicomponent systems was used for the experimental plan. The rheological properties of the samples were determined by the improved parallel plate plasto-meter and curd-tension meter.
The results are as follows :
(1) The compliances and jelly strength were obtained as the rheological parameters of these gels.
(2) Quadratic equations for various rheological parameters were obtained in order to predict the relation between ingredient ratio and rheological properties.
(3) The test for the suitability of the quadratic models demonstrated that they fitted satisfactorily.
(4) The characteristics of the quadratic models were described graphically as response surfaces.

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Worn-out school uniforms collected from homes were examined in order to analyze their shine caused by wear.
Microphotographic observation and measurement of shine of fabrics were carried out at the parts of the uniforms where there is no shine and comparatively good shine.
Qualitative and quantitative results are as follows : (1) at the part where there is a shine, the surface of the wool fiber has lost the scales due to abrasion and the yarn itself has lost the fluff. There is a considerable difference in the appearance on the section of the fabric between shiny parts and other parts, and the surface of the shiny part of the fabric has become flat when compared with other parts. Also the surface of the fabric becomes smoother due to adsorption of dirts onto the fabric structure. (2) The more the fabric structure becomes smooth and dirty, the more the fabric becomes shiny. But increase of the shine is caused more effectively by abrasion than by soiling.

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When the two pieces of textile fabrics are sewn together on a sewing machine, the mechanical action produces the relative slippage of the lower piece to the upper piece. This has so far been considered as a result of difference in frictional forces between the upper and lower pieces.
From the point of view of mechanical difference in sewing machine, the authors carried out a series of experiments on the slant needle and the vertical needle machines. The results obtained are as follows :
1. When the machine with a needle slanting at 9° is used in sewing, the slippage produced between fabrics is greater. This is due to the slant needle and feed-dog mechanism.
2. The shorter the pitch of a stitch is, the less the degree of slippage is.
3. The larger the frictional force and the stiffness of the material are, the less the degree of slippage is.

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It is believed that it would be a helpful measure in determining the size of clothes and also an important factor in designing clothes to study the change in the human body proportion according to the physical growth of the body.
In this report, a study is made on the body proportions of boys and girls ages from 7 to 15. The summary of the results is as follows :
(1) The degree of the growth in the lengths varies with the part of the body. As for the three items of the head length (height, width, and length of a straight line drawn from the front to the back), the growth is very slow in all ages. By comparing the rate of increase in the crotch height with that in the sitting height, it is found that the former is greater than the latter for the boys who are from 7 to 13 years old, and for the girls from 7 to 11 years old.
(2) The head-body index (ratio of the stature to the head height) becomes larger and larger as the age advances, and the indexes of girls show higher values than those of boys up to the age of 13.
(3) The comparison of proportional lengths of some parts of the body made between boys and girls measured by assuming that their respective statures are 100, shows that girls over 13-14 have larger values of the total head height and sitting height and smaller value of crotch height than boys of the same ages.

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In this report, a review is made on the body proportion of boys and girls from the age of 4 to 6 with the same purpose as in Report Part 6. Furthermore, comparisons are made between the 7-, 9-, 12-, and 15-year-old children reported in the preceding issue and the grown-ups.
The results are as follows :
(1) The growth of the bodies of children ages from 4 to 6 is remarkable, particularly in the length of lower limb, when compared with the sitting height, while the growth of the heads is slow.
(2) When a comparison is made between these children and the grown-ups with their respective statures taken as 100, the indexes of these children are larger in the measurements related with heads and sitting height and smaller in the lower limbs than those of the grown-ups.
(3) The stature of the grown-ups is approximately 1.7 times as high as the children of 4 years old and the total height of head of the former is approximately 1.2 times as long as the latter.
(4) As the age advances from 4 to 6, the indexes of each age show the proportion peculiar to each age, even if their height and weight are nearly equal.

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Subjects and experimental method were the same as Part 1. The heart beat in one minute after finishing work was measured and the increasing rate of heart beat was determined.
The correlation between relative metabolic rate (R.M.R.) and the increasing rate of heart beat after finishing work can be summarized as follows.
In the muscular works :
15 seconds after finishing the work : r=0.93 Y=0.16X+1.13
30 seconds after finishing the work : r=0.85 Y=0.14X+1.01
In the household works :
15 seconds after finishing the work : r=0.91 Y=0.14X+1.05
30 seconds after finishing the work : r=0.91 Y=0.13X+1.00
r : correlation coefficient
X : R. M. R.
Y : increasing rate of heart beat
The authors conclude that R.M.R. which shows the burden of household works can be estimated from the increasing rate of heart beat in less than one minute after finishing work.

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