Boiled rice-dumpling, “Chimaki, ” wrapped in lye-treated bamboo leaves exhibits yellow color.
Glutinous rice soaked in water was wrapped in bamboo leaves and boiled for half an hour either in water itself or in water contained lye, and the coloration of these materials was compared. Furthermore, pulverized bamboo leaves and rice were boiled either in water or in 1% solution of potassium carbonate, and the aqueous extracts were further extracted with ethyl ether and ethyl acetate. The coloring matters in each fraction were investigated by means of paper chromatography and UV spectroscopy.
The flavonoid pigments including kaemferol, rutin, quercetin-3-glucoside and quercitrin were identified from bamboo leaves and quercetin and quercitrin from rice.
It was found that rice grains were colored when they were boiled either in alkaline extract of the bamboo leaves or in alkaline solution alone.
It was clear that the coloration of the rice-dumpling wrapped in bamboo leaves were due to the coloration of the flavonoid pigments transferred from bamboo leaves as well as from pigments originally presented in rice itself.

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A study was undertaken on carotenoids composition in carrot, and on the effects of pretreatment and storage condition on the stability of carotenoids in freeze-dried carrot. Results were summarized as follows :
1) On the basis of chromatograms and absorption spectra, 10 carotenoids were identified in the raw carrot used.
2) In the carrot used, carotenes constituted 93 per cent of total carotenoids, and carotenes having vitamin A activity constituted 94 per cent of total carotenes.
3) The stability of carotenes in the freeze-dried carrot preparation was affected by a change of moisture content or equilibrium relative humidity of atmosphere in which the dried carrot was stored. The contents of carotenes in carrot stored at RH 0% decreased more rapidly than those stored at RH 45%.
4) Carotenes in the freeze-dried carrot preheated by microwave before drying were more stable than those of freeze-dried carrot preheated in boiling water.
5) In the freeze-dried carrot, no significant difference in stability was observed between α-carotene and β-carotene.

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This paper is concerned with gas chromatographic analytical data on the volatile acidic and basic fractions obtained from the muscle of fresh fish. The volatile sulfur-containing compounds in the muscle were also examined. The muscles of squid (Sepioteuthis lessoniana) , mackerel (Scomber japonicus) , skipjack (Katsuwonus pelamis) , and sea bream (Pristipomoides sieboldi) were used as sample. The values of volatile base nitrogen of these fish ranged from 11.3 to 21.6 mg%. The volatile acidic or basic fraction of the muscle was obtained by the distillation under reduced pressure.
Formic acid, acetic acid, and propionic acid were detected in the each volatile acidic fraction of these tested muscles and no considerable qualitative differences were observed among the acidic fractions of these fish.
In the each basic fraction of these muscles, on the other hand, ammonia was observed and far more quantity of ammonia was detected in skipjack and sea bream than in squid and mackerel. n-Propylamine was found in squid and skipjack, iso-propylamine was in mackerel and sea bream. Trimethylamine was detected in mackerel only.
As the results of the examination on the presence of volatile sulfur-containing compounds in squid and mackerel, hydrogen sulfide was found in both fish, met hylmercaptan was in mackerel. Dimethylsulfide was not found in both fish.

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The present paper provides a new method for a gas-chromatographic analysis of fatty materials, particularly including various polyene acids (or their derivatives), without the use of any tedious additional procedures and discusses the necessary conditions in carrying the method for its practice. The method involves a mathematical treatment of two chromatograms obtained by two separate runs with columns differing in polarity. For the present purpose, the combination of “diethyleneglycol succinate” and “Apiezon grease L” was found to be the most preferable one.
The present method was applied to the analysis of oils obtained from 15 kinds of shell fish by using the stationary phases mentioned above and revealed that there was a considerable difference on the fatty acid composition between the spirals and the bivalves and that the environment of their shell fish had appreciable influence on their oil composition.

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The correlations of the ratio between materials and cooking temperature for making the “roux” which influences the qualities were examined by their viscosity, color, sedimentation volume, turbidity and taste.
As the results, (1) when the taste was evaluated by trained panels, the roux cooked to the temperature up to 130°C was more palatable than that of the temperature 100°C. The roux turned to brown and arouse the roasted flavor by further heating.
(2) The cooking temperature of roux showed inverse relations of viscosity, and of the sedimentation volume of pastes which was prepared from this roux, higher the temperature of the roux, lower the viscosity, and smaller in the sedimentation volume. On the other hand, the turbidity of filtrate of these pastes showed the increasing tendency for higher cooking temperature.
(3) The changes of viscosity by the alpha amylase digestion was found to be smaller at its high temperature.
(4) Acid and iodine values, and the viscosity of butter fat which was separated from roux were tested, and found no remarkable changes in the difference of cooking temperature.

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The length of heating time required for boiled eggs for large quantity preparation has not been determined yet. Thus we made an experiment on the time of heating and the use of the remaining heat so that the expected result could be obtained always.
Fresh hen eggs were used in this experiment.
Changes in the water temperature due to the numbers of eggs and the time needed for making well boiled eggs under certain condition of heating were studied. The data were analyzed statistically.
1. The time required for making hard boiled eggs was twelve minutes including the time which was necessary to raise the water temperature from 80°C to the boiling point. In any case, the cooking water should reach the boiling point.
2. The time necessary for heating the water from 80°C to the boiling point can be calculated from total weight of the eggs or from the time required for boiling the cold water.
3. The remaining heat after boiling was effective.
4. The quality of boiled eggs was not deteriorated by using the remaining heat.

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Thick cotton fabrics, recently come into many uses, bring about some troubles in washing because of shrinking. In this paper, the differences between the shrinkage caused by washing and those achieved by the common conditioning methods, for eight thick cotton fabrics and two polyester-rayon blended fabrics are investigated. The conditioning methods used are A. steamironing, B. ironing after water-spraying and C. ironing after soaking in water.
The shrinkage of the samples is less than 1% for the first method, and less than 2% for the second method. The amount of water sprayed over a sample and the time for resting the sprayed sample have no considerable effect on the shrinkage of the sample. For the last method, the shrinkage of the samples is about or less than 2% and the higher temperature the larger shrinkage. The time for soaking the sample in water does not influence the shrinkage of the sample.
The shrinkage superior to that observed with any conditioning methods examined is obtained from washing, and the shrinkage increases with increasing time of washing.
Thus, it seems that the conditioning methods are not enough to pre-shrink the thick cotton fabrics to prevent them from the shrinking in washing.

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Five kinds of markers having the same thickness of 0.75 mm and different radii of curvature were employed in the experiment. The depths of marks on several pieces of the same kind of silk cloths by a marker under different pressures and different numbers of repetitibn were measured by a special microscope. The following results were obtained.
(1) The depths of the marks made by the markers with a small radius of curvature are generally great. The depths of marks made by the markers with a radius of curvature of 15 mm are greater by 10-40% than those made by the markers with a radius of curvature of 30 mm.
(2) The depths of the depressions made by the markers are revealed when exermined with the special microscope to be seven times greater than when exermined with the dial gauge, because the raised surface on the both sides of the dint is revealed more accurately by the microscope than by the dial gauge.

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The present study was carried out to find the height of the stand and the distance of the front outline edges.
Two method of pattern making for rolling collar were used.
The one is the method by which the shoulder seams of the master pattern blouse back and front touch together at the neckline and overlap at the armhole (method A), and the other is sectangle cutting method (method B).
The samples of fabrics were cupra rayon and three kinds of cotton with different thickness and stiffness.
The main results were as follows;
1. In the method A, the height of the stand was within about 0.5 to 2 cm, and the distance of the front outline edges was about 3 to 6.5 cm.
The height of the stand at the center back decreased about 20% at the shoulder seam line..
2. In the method B, the height of the stand was about 1.2 to 3.5 cm, and the distance of the front outline edges was within about 8 to 11 cm.
The height of the stand at the center back decreased about 10% at the shoulder seam line.

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Succeeding to the previous report the height of the stand and the distance of the front outline edges were investigated.
In this report, the shoulder slopes of the patterns were changed to 16°, 22°, and 28°. Only cotton fabric was used as sample fabric.
The main results were as follows :
1. In both A method and B method, the height of the stand was much influenced by the shoulder slope. On the other hand, the distance of the front outline edges showed little influence compared with the height of the stand.
2. In the method A, the order of the height of the stand influenced by the shoulder slope were 28> 22>16. The height of the stand at the center back decreased about 20 % at the shoulder seam line.
3. In the method B, the order of the height of the stand influenced by the shoulder slope were 16> 22> 28. The height of the stand at the center back decreased about 10 % at the shoulder seam line.

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Children often show the particular dislikes of food in their early childhood and many mothers come to get advice on this problems. In this paper, the author tries to clarify its etiology and to study how to cure it.
As for the investigating procedure, the following two methods were applied to 252 fiveyear-old children in three different kindergardens.
First, questionaires were sent to their mothers three times within a year to see the changes in their answers. Secondly, in order to follow the mothers' attitudes toward their children, the author interviewed 3 or 4 times within a year and a half with eight mothers who complained about their children's dislikes of some food.
From the result of the first investigation, we found out that the five-year-olds generally have more or less certain likes or dislikes of food and it is quite normal. Rather, among children who said no preferences for foods, small eatens and ones who have poor appetite were found. Examining the results of the interviews, it reveals that children tend to show some kind of dislike for certain foods and cuisine around the age of three. This tendency can be considered to develop along with their egos. If their mothers have great anxiety at this time about this phenomenon, they become over-protective or over-indulgent with their children and conversely, these attitudes may encourage an unbalanced diet.
Therefore in helping the problems of unbalanced diet, we conclude that it is more effective to help mothers to get insight of the desirable attitudes for child rearing than teaching the mere techniques of cooking meals.

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An investigation of the hours spent on daily works of non-employed and employed wives was held in 1971.
The results were compared with the investigation held in 1967.
The results indicate that there is not very much change between the two studies. As before, the results indicate that the employed wives are very busy on weekdays, and their health is of concern.

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