[in Japanese]

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Ninety-five growing female rats were divided into 21 groups and each group was fed on respective diet. The diet contained either one of two meatless meats textured out of soy protein or casein, the amount of which was in one of the following percentages : 3, 5, 10, 18, 23, 30 and 40%. The growth of rats fed on the meatless meat was slower than that on casein, especially at the lower protein levels of 5 and 10%. Several nutritive values of the two sorts of meatless meat and casein were as follows : Nitrogen Growth Index-15, 11 and 19; Net Protein Ratio-2.98, 2.65 and 4.23; Protein Retention Efficiency-47.6, 42.5 and 67.6; and Protein Efficiency Ratio-2.27, 2.06 and 2.66.

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Various fishes sold at the market were investigated by means of gas-liquid chromatograph in order to determine the fatty acid composition of their oil contents. The composition varied widely from one to another and no specific feature was recognized in terms of biological family characteristics.
Considering the possible environmental effects on the fatty acid composition, fishes may be classified as follows :
A. Plain water fish, B. Salt water fish “Northerner”, “Southerner”,
where “Northerner” refers to the fish living in the cold current or in relatively cold area and “Southerner” to the one living in the warm current or in relatively warm area. It was found that, in general, the plain water fish contained more linoleic acid and higher fatty acids with more than 19 carbon atoms than the salt water fish, and “Northerner” were richer in oleic acid and monoenic fatty acids, while “Southerner” were richer in palmitic acid and saturated fatty acids.
In addition, it was found that white meat contained more polyenic fatty acids and less saturated fatty acids. This fact effects lowering of the cholesterol level and thus the white meat is good nutriment for the aged and the sick people.

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In order to study the effect of heating by electronic range on the activation of enzymes, apueous solutions of β-amylase, protease and lipase were heated in an electronic range and in a double boiler respectively for certain minutes at 40, 50, 60, and 70°C. Comparisons were made afterwards between the activities of the enzymes obtained by the two heating methods.
The results showed that both β-amylase and protease were inactivated to the same extent by both heat treatments, while lipase heated in the range showed higher activity than that of the one treated in the double boiler. It is interesting to note that the activation by heating is detected at 50°C in the case of the electronic range, but not in the case of the double boiler.

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Experiments were conducted to find the proper method of making sweet-boiled chestnuts with an electronic range. The following results were obtained.
1. In the process of boiling chestnuts in water, good results were obtained in shape, tenderness, and water absorbing capacity when chestnuts were irradiated in 1200 ml of water for 19 min and then allowed to stand in the container for 10 min.
2. In the process of sweetening the boiled chestnuts, satisfactory results were obtained when they were irradiated in 45% sugar solution for 15 min, the weight of sugar being 80% of the weight of chestnuts, and then allowed to stand in the container for 10 min.
3. The method of making sweet-boiled chestnuts with the electronic range seemed to excel the ordinary method in easiness and reliability, if only the quantity of water and time of irradiation are properly adjusted.

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Two methods were compared with each other in relation to the deterioration of frying oil. In Method A a certain amount of oil was used for deep frying repeatedly, once a week for eleven weeks, without adding any fresh oil. On the other hand, in Method B, at each occasion of frying in eleven successive weeks fresh oil was added by the same amount as the loss at the previous frying. The amount of this addition was about 10% of the used oil in weight.
Changes in the acid value, iodine value, viscosity, specific gravity, foaming degrees and fatty acid composition were measured with the oil used in respective ways. Also the aroma was evaluated by organoleptic tests.
Our results confirmed that Method B was better than Method A.

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A survey of soil redeposition on different fabrics in the commercial drycleaning process with three kinds of drycleaning solvents was carried out. The cleaning solvent was analyzed at the same time. The following results were obtained.
1. It was observed that soil redeposition on the fabrics was affected not only by the degree of dirtiness of the cleaning solvent but also by the chemical and physical character of the fibers.
2. The most highly soiled fibers were cotton, polyester-cotton blend and wool, and the least, acrylonitrile, polyester filament, polyplopylen, nylon and silk. Rayon, polyester spun and acetate came between the former and the latter.
3. It was proved that soil redeposition was caused mainly by suspended dusts and dirty oil or fat dissolved in the solvent. Infra-red spectra of non-volatile components of the used cleaning solvent showed that those components were mainly natural soil.
4. The sum total obtained by adding ten individual rates of soil redeposition on each of twelve fabrics through ten experiments with one type of cleaning solvent showed approximately the same order as the order of accumulated rates of soil redeposition on the fabrics through ten repetitions of the drycleaning operation. This fact was true with any of the three drycleaningsolvents; petroleum solvent, perchloroethylene, and 1, 1, 2-trichloro 1, 2, 2-trifluoroethane.

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Before tying “obi” (a Japanese sash) on “kimono” (a Japanese robe), one must use such accessories as “himo” (belts) to set the “kimono” in correct place. These belts and “obi” apply pressure on the wearer's body. This pressure is considered to be typical clothing pressure. Recently these accessories have been much improved with the development of new materials.From the hygienic point of view, we made some experiments on the new accessories comparing with those of former days. The matters examined were : the clothing pressure, the muscular activity, the pulse rate and the function of lungs. Our results proved that the effects of new accessories on the bodies were less than those of traditional ones, and that the modern ones give far more comfort to the wearers.

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Since it is considered that washing has much effect on wearing out of dresses at the seams, we studied this effect by measuring the breaking strength of seam thread and unused thread.
The samples of fabrics were cotton and polyester-rayon and threads were cotton and polyester.
The results obtained are as follows :
1. For both cotton and polyester-rayon fabrics, the breaking strength of polyester thread at the seam was little affected by washing.
2. On the other hand, the breaking strength of cotton thread at the seam was significantly lowered by washing.
3. The unused cotton thread was damaged by washing more heavily than polyester thread.
4. In either case of unused thread and seam thread, the coefficient of variation of breaking strength of cotton thread was larger than that of polyester thread.

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