A spectrophotometric study of the physical state of carotenes in fresh and heated red carrots (Kintoki-Ninjin) was made in relation to the color change on cooking.
The absorption spectra of three fresh and heated parts of red carrots were mainly examined in comparison with those of lycopene in various physical states.
The absorption maximum in the neighbourhood of 565 mil was found to be a characteristic absorption band of crystalline lycopene, and the absorption maximum somewhere between 515 mμ and 525 mμ was found to be a characteristic absorption band of crystalline β-carotene in fresh red carrots.
By means of ordinary boiling or of microwave-heating in an electronic range, the red carrots did not show any change in color : the characteristic absorption band of crystalline β-carotene disappeared, but the characteristic absorption band of crystalline lycopene remained.
(1) Generally β-carotene and lycopene exist in their crystalline states in fresh red carrots.
(2) By means of ordinary heating or microwave-heating of fresh red carrots, crystalline β-carotene is dissolved in the lipids, but crystalline lycopene is not. It seems that no change in color is attributed to the remaining of crystalline lycopene in heated red carrots.

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1. Experiments were carried out to investigate the physical properties of white sauce which was made with the usual method of cookery. The properties of sauce were determined by instrumental measurements and sensory evaluations.
2. No remarkable change was found on the viscosity and texture parameter of the sauce when the “roux” was heated at temperature lower than 120°C. No color change of the sauce was observed.
3. The viscosity and texture parameters of the sauce decreased at the heating temperature of “roux” over 130°C. Color change of the sauce was observed over 140°C.
4. The relation among the over all acceptable evaluation and the preference parameters (color, gloss, taste, viscous, and mouth-feeling) were calculated by the correlation matrix, multiple correlations and the equations of multiple regression.
5. The gelatinizations of wheat starch were observed in two steps during the cooking process of white sauce.
6. It was observed that the lower the heating temperature of “roux, ” the higher the viscosity of sauce when it was cooled.

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Boiled rice seasoned with soya sauce tends to be half-cooked and watery. “Sake” is often used to give a good flavor to seasoned boiled rice, and is believed to make it tender and delicious.
We studied the effects of “Sake” on seasoned boiled rice in respect of its appearance and texture.
The results were as follows :
1. When the rice pre-soaked in water was seasoned with soya sauce, salt and “Sake” just before being cooked, no effect of “Sake” was found on the appearance and texture of the cooked rice.
2. When the rice was soaked in water solution of soya sauce and “Sake”, it was found that “Sake” made the boiled rice harder.
3. The rice cooked with water and soya sauce was more watery and soppy than the one cooked with water, “Sake” and soya sauce.
The results 1 through 3 were obtained by sensory tests and also by means of Rheolo Meter and Rapid Moisture Meter.
4. An examination with a microscope disclosed that the rice cooked with soya sauce formed much tissue like stone walls relative to that cooked with “Sake” and soya sauce as time held at room temperature went on.
5. X-ray diffraction showed little differences in the pregelatinization between the boiled rice and the boiled seasoned rice.
The work to data has failed to prove the common belief that “Sake” would make seasoned boiled rice tender and fluffy.

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It has been recognized that taste of fat-rich fish becomes lighter by frying without batter. Taking mackerel as a sample of fatty fish and plaice as non--fatty fish, the authors studied changes in taste and in fat and moisture contents of fishes due to without-batter frying. The interchange of fatty acids between fried fish and frying oil was also investigated by gas-liguid-chromatography.
The results were as follows.
Several kinds of fish including mackerel, horse-mackerel, tunny and sea-bass were fried separately in soybean oil at 180°C for 30, 60 and 90 seconds and it was found that longer frying reduced the moisture content of the fish while it increased its fat content. The increase in fat was greater in non-fatty fishes than in fatty fishes. As the frying time became longer, the taste of mackerel became less oily. In other words, as the frying time became longer, the higher unsaturated fatty acids (mainly gadoleic acid and eicosapentaenoic acid) in mackerel were taken up by the frying oil. However, the unsaturated fatty acids taken up by the fried mackerel from frying oil were mostly linoleic and oleic acids.
As mentioned above, the longer mackerel was fried, the less oily it tasted, although its fat content itself increased. It has been suggested that the less oily taste was caused by the exchange of fatty acids between mackerel and soybean oil.
In short, it seemed that the change in taste caused by without-batter frying was due to the qualitative alteration of fat and change in texture made by the dehydration or transformation of tissue.

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In order to research on thermal transmissibility of the fabric by measuring the quantity of heat transmitted through it, a measuring apparatus was designed and the experiments using it were carried out. As a heat insulating in the apparatus, foamed polystyrene resin was used.
The results are summerized as follow :
1. The foamed polystyrene resin is the most suitable material for the heat insulating material in this apparatus because of its high thermal resistance.
2. The optimum thickness of the heat insulating material in this apparatus is more than 2 cm.
3. The thermal leak from the apparatus is negligible.
4. In order to get a high accuracy in the measurement, it is very effective to use the apparatus with large heating area and to keep the internal temperature in the apparatus high.
5. The differences among the thermal transmissibility of the several kinds of fabrics are found.
6. The measuring apparatus is very useful for the measuring of thermal transmission of the fabric.

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Moisture permeation through three different kinds of fabrics, namely cotton (A), polyester (C) and polyester-cotton blend (B), was examined. The under part of the fabric was held at 100% RH at various temperatures between 0 and 40°C, and, maintaining the temperature of the part above the fabric at 20°C, the changes in the relative humidity on the upper side were continuously measured from 40% RH up.
1. The moisture density difference had a remarkable effect on the permeation speed (TV) when the lower side was held at the temperature of 730°C. When higher than 30°C, the equilibrium of vapor density was reached in a few minutes.
2. The initial TV was affected by the surface porosity (SP) of fabrics, but when fabrics had the same SP, TV was in the order A<B<C.
3. A and B with resin finish showed quick and abundant permeation, but in the case of C with resin finish the permeation rate was rather reduced. These phenomena may be explained by the difference in the moisture content.

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The clothing pressure was measured by the baloon type transducer on 10 female students in order to study the effects of the binding force and the width of the cloth tape, binding on the upper arm. Disorders of the blood circulation on the forearm caused by the clothing pressure on the upper arm were investigated by means of the plethysmograph and the “Hunting phenomenon.”
Results were as follows;
1. The upper arm girth showed the highest increase at 2.2 cm on the avarage, ranging from 1.1 cm to 3.1 cm, when the elbow joint was bent to a maximum degree.
2. The clothing pressure increased with the increase of the binding force and of the width of the tape. The variations among the subjects were discussed in connection with the elasticity of the human body surface.
3. From the observations of two different type experiments, it might be concluded that the physiological limit of the pressure on the human upper arm was between 27 g/cm² and 41 g/cm².

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In order to study the appearance of the straight neck-line roll collar depending on the shoulder inclination, the author made a model shoulder which can vary the inclination angle in three ways. Tests were made with two different cuttings of the roll collar and with three different fabrics.
1. Both the height of the collar stand and the amount of the front opening were dependent upon the shoulder inclination andfthe neck-line cut-out amount.
2. The effect of shoulder inclination was more obvious in the front opening than in the collar stand.
3. A certain ratio was observed between the heights of collar stand at the back and at the shoulder-line.
3. A certain ratio was observed between the heights of collar stand at the back and at the shoulder-line.

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The aims of this investigation are to promote health and to rationalize home management of farmwives. A given district has been specified for the investigation.
From among 297 homes in Fukama-cho, Anjo City, Aichi Prefecture and 281 homes in Takamatsuishiki, Akabane-cho, Atsumi County 50 homes each were chosen at random. The survey was carried on for two years from 1969 to 1971. The medical check-ups were entrusted to doctors. The living was surveyed by questionnaire-and-interview method.
Chi-square test showed that the excessive intake of fish affected the amount of protein in the urine at the 5% level of significance. The correlation coefficient was high at the 5% level of significance for fatigue and green vegetable intake and also for fatigue and milk intake. There were no correlations between fatigue and egg intake and fatigue and oil intake.

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This second paper reports the results of the investigation about the relationship between time spent and health, for promotion of health and home economic management of the housewives of farm households.
The results show that the time spent by housewives at Area A are normal. But at Area B, the working time of the housewives are very long, and it is believed to be one of the factors to cause ruin of their health.
Also, the time spent on housework at Area B is shorter than that of Area A.
We have to investigate these various problems further from the point of home management.

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The attitude of the fifth graders toward fixing salad in the studies at school was investigated.
The results were :
1. The pupils thought fixing salad was fairly easy. They felt fairly strong interest in the work itself. Their self?estimation of the work was fairly high.
2. While they found cutting vegetable difficult but interesting, they found weighing vinegar, oil and salt rather difficult and less interesting.
3. The boys showed particular interest in the work they felt a difficulty. In the girls there was not this sort of correlation between a difficulty and interest, and they were interested in all kinds of work.
4. It seems the pupils who help in cooking at home were more interested in the school practice.
5. Many of the pupils were of opinion that the taste of salad in the school practice was good.

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