[in Japanese]

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The volatile carbonyl compounds in unheated miso-soup (aqueous miso homogenate) and heated miso-soup were swept off by nitrogen stream under reduced pressure at 3033°C, and were converted into 2, 4-dinitrophenylhydrazone derivatives.
Identification of these derivatives was carried out by means of thin layer chromatography, gas chromatography, ultraviolet spectrophotometry (300600 mμ) and infrared spectrometry.
Spectrometric and chromatographic assays indicated the existence of acetaldehyde, propionaldehyde, isobutyraldehyde, isovaleraldehyde, α-methylbutyraldehyde, furfural, diacetyl and some diketones in both unheated and heated miso-soup. In addition, n-capronaldehyde and formaldehyde were tentatively identified by gas chromatography.
A large amount of volatile carbonyl compounds developed when the unheated miso-soup was heated for 30 min at 100°C. Among the carbonyl compounds, remarkably increased acetaldehyde, isobutyraldehyde, isovaleraldehyde and α-methylbutyraldehyde.

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The differences in the amount of salt taken up by the starch gels were examined when the gels were soaked in salt solution. Both naturally obtained starch and experimentally mixed main components of starch-amylose and amylopectin-were studied.
The starch gels prepared by different varieties of natural starch contained different amounts of water and those prepared by amylose and amylopectin had different ratios of the two components- (20 : 80 and 40 : 60%) -and a fixed water content-60%. A method used by Matsuzaki and Ehara was employed to prepare the gel and measure salt in the gel. The amylose contents of different varieties of natural starch were determined by electric current titration.
The results indicated that the absorption of salt by the gel having 20% amylose was as high as that by natural starch. Both the gel having 20% amylose and natural starch showed similar electric current titration curves. The gel having 40% amylose, however, took up less amount of salt.
It was found that the amounts of salt absorbed by the gels of different varieties of natural starch became larger as the water content of the gel increased. However, the calculation of the amounts of salt taken up by water in the gels by percentage showed that the amounts remained approximately the same.
The relation between the salt content of the solution in which the gel was soaked and the amounts of salt taken up by water in the gel was investigated. The calculated amount of salt in water in the gel and the salt content of the solution establish the equilibrium in the course of time. This implies that the greater parts of salt are dissolved in the water phase of the starch gel when the gel is soaked in the salt solution.

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Experiments were carried out to elucidate the changes in the physical properties of Konnyaku, such as hardness, elasticity, and so on, caused by cooking.
First, the effect of the proportional amounts of basic ingredients of Konnyaku on the hardness and taste was examined.
Second, hardness and elasticity of Konnyaku manufactured in the best proportion of basic ingredients were examined by means of the hardness tester under the following conditions :
1) boiled with different amounts of water and different lengths of time;
2) cooked with different seasonings such as salt, vinegar, sugar, miso (soya bean paste), and soy added to the water to cook;
3) fried with oil or heated in pan without oil or water.
The results were as follows :
1. When raw Konnyaku was boiled, its elasticity and hardness increased rapidly. Then, the hardness kept on increasing, while the elasticity decreased with time. After boiling for a certain time the hardness and the elasticity were kept constant.
2. The hardness and elasticity of Konnyaku were affected by seasonings in the cooking solution; especially, it became hardest in the salt solution and softest in the vinegar solution.
3. Heating Konnyaku for a short time at a high temperature as in frying or heating in pan, the surface of Konnyaku became remarkably hard but the elasticity did not deteriorate so much.

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In the previous paper (Part 1), it was reported that yellowish-brown or reddish-brown mineral soil uniformly deposited on white cotton fabrics in the water-soil suspension, while the deposition of dark-brown humic soil was uneven.
In this paper, the deposition, on cotton fabrics, of the humic soil and humus soil containing 9.4% to 34.8% of humus substance was investigated by the method described in Part 1. The results obtained are as follows :
1. The relationship between the surface reflectance of the soiled fabrics and the humus content of the soil is quite different among the dark-brown humic soil and the black humus soil. On the basis of the surface reflectance the dark-brown humic soil was classified into two sub-groups.
2. The σ/m values of the reflectance of soiled fabrics show 25%, and it is even 712% on the fabrics treated with the suspension of black humus soil in higher concentrations. These values are higher than those obtained with yellowish-brown or reddish-brown mineral soil in the previous paper.
When black humus soil is used to prepare the laundering-test cotton cloth, it is recommended in view of the results mentioned above to treat the fabric with 0.5% suspension.

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The detergency of dodecyl alcohol sulfate ester and that of its addition compound with ethylene oxide (3 moles) were compared with each other erflectometrically as to their sodium-, potassium-, triethanolamine- and ammonium salts in reference to the detergency of sodium alkyl benzene sulfonate (ABS), using fabrics deposited with mineral soil and humic soil.
The results obtained are as follows.
As to sodium salt, the surfactant with polyoxyethylene group had better detergency than that without polyoxyethylene group.
As to triethanolamine salt, or ammonium salt, the detergency of the surfactant with ethylene oxide adducts was inferior than that of the surfactant without ethylene oxide adducts.
On the other hand, as for the detergency of potassium salt, there was no difference between those with and without ethylene oxide adducts.
Meanwhile, ABS showed higher detergency with almost all of the soiled fabrics.

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Skin lipid stuck to the underwear worn by 37 pupils of a junior high school and 13 students of a women's college for 24 hr under the ordinary living condition was extracted with benzene, and determined by the monomolecular surface lens method presented by T. Tachibana and his coworkers. The results are shown by mg stearic acid equivalent to skin lipid per 100 cm² of the cloth.
The results are outlined as follows :
1. The distribution of the amount of skin lipid stuck to the underwear worn by 13-14-year-old pupils has the mode at 5 mg. The skewness that indicates departure from the normal distribution of the data is +1.8.
2. The distribution range of the amounts of skin lipid on boys' underwear is slightly wider than that of girls', but both distributions for boys and girls aged 1314 years have the modes at 5 mg, and the general picture of the two distributions are approximately the same.
3. The amounts of skin lipid on underwear worn by college students distribute considerably widely ranging from 4.31 to 61.38 mg. This distribution has the mode at 11 mg.
4. Up to the age of 22, the more the age advances, the more skin lipid is found on the underwear.

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The basic pattern of clothing should be made so that it would be functional as well as it would fit well the body. In order to fulfil this requirement, the fundamental studies are necessary on the expansion and contraction of the body surface due to motions representing the body by a rectangular prism.
The authors paid special attention to the expansion and contraction of the upper body caused by various motions of the upper extremity.
1. Date : August, 1970
2. Subject : A) 1 female adult B) 60 female adults
3. Method : 1) The plane development of “shell” 2) The somatometry
4. Result : 1) When the upper extremity is raised laterally the vertical lines made on the body stretch greatly. The plane development of “shell” shows that the lines drawn across the chest, across the back, and the line made by the upper chest girth on the back or on the front are pulled up towards the acromion. For the vertical line going through the axilla (armpit), the greatest expansion (59.4%) is detected between the bust line and waist line. These findings are assured by the somatometry.
2) The horizontal movements of the upper extremity have great effects on the horizontal lines on the body. When the upper extremity is moved from the lateral position to the central front holding the upper extremity at the acromion height, the front of the body contracts and the back expands. The expansion is the greatest on the line across the back. Its expansion is 39.0% between the vertical line going through the scapula (shoulder-blade) and the medial line on the back.

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By the similar experiment to Part 1 the basic pattern for good-fitting and functional sleeves has been studied.
The results are as follows :
1) By every motion of the upper extremity without bending the elbow, the skin surface of the upper extremity contracts on the outer side (ulnar side) and expands on the inner side (radial side).
2) The armscye girth is the greatest when the upper extremity is placed down by the side.
3) The circumference of the upper extremity at the axilla (armpit) is the greatest when the upper extremity is raised straight up.

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This study has a double purpose. One is to learn the actual housing situation of the family living in Tokyo in the standardized space provided by Japan Housing Corporation. The other purpose is to collect some data in order to better the living space of Japanese houses.
The subject of the present investigation is housewives who live in Kameido, Jindai and Aoyama dwellings in Tokyo. The investigation was carried out at the beginning of March, 1971.
Analyses are made to find out housewives' attitudes towards household chores and ways of spending leisure time, together with finding out the way of using house spaces according to their living activities.
The results are summarized as follows :
1. The housewives take a great interest in household chores, although they try to cut down the time spent on them.
2. About a half of the housewives investigated wish to spend leisure time rather conservatively, for instance by knitting and reading.
3. The average length of time for housekeeping is 6 hr and 4 min per day, and this is about a half of “at-home” time. The leisure time is 4 hr and a half, daily.
4. At any dwelling, housewives spend most of their time in the dining room and a room facing south. Especially, their stay in the dining room is longer than any other rooms. The dining room is used also for meal preparation.
5. Although the housewives investigated in this paper can spend a large portion of their time in the south rooms doing their housekeeping, few of them count the rooms indispensable for the housekeeping among the rooms they want in the south if the area facing south is limited. They rather desire to have living room and children's rooms in the south.

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This research was carried out in August of 1970 in order to analyze the way of living of 350 married professional nurses who work on three-shift system at six public hospitals in Sendai. The data was collected through a questionnaire and interviews.
The results are :
1. Most of the nurses are in their 30's, and their working years average twelve years; 80 per cent of their husbands are salary earners and the monthly income averages about 91, 000 yen. The family size averages 3.8 and the percentage of nuclear families is 65 per cent.
2. Their purpose of working varies with their circumstances : their sense of mission is strong among younger age groups but the economic purpose becomes dominant as their life cycle advances.
3. The system of their work-time has three eight-hour shifts; day, semi-night, and night shifts; and the housewives take turns. Therefore, this system is exceedingly inconvenient to comply with for the house-keeping wives. Nonetheless their salary is low in comparison with the kind of work required.

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No satisfactory way had been found to apprehend the food cost from the viewpoint of nutritive science. The authors successfully established a consistent way and studied, using this method of calculation, the food cost to fulfil the National Standard of Nutriment. The food costs calculated in this paper show the actual food expenditure on the national level because the data was collected from the section concerning the whole households in Japan in the “Report on the Survey of Incomes and Expenditures.” Therefore the authors believe that the food costs obtained here can be designated as “Model Food Costs for Japanese.”
The economical expenditure on food was discussed nutritiously on the basis of these food costs. Also the fluctuation of the food costs in this connotation shown between January 1965 and December 1970 was studied. A characteristic variation was found in the food cost; annually low in February and November, and high in August.

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