In cooking cheese souffle, such properties as good dispersiveness, melting-ease, taste and flavor of cheese that is a major ingredient are considered essential to better product. In view of this, we studied using some representative kinds of domestic natural cheese at various ageing stages, the effect of size, dispersiveness and melting-ease of cheese on souffle.
Microscopic determination of sizes of dispersed cheese particles and viscoelastic measurements of cheese and cheese sauce were carried out. The relationship of these properties to the taste was investigated via sensory test.
The melting-ease of cheese was reversely proportional to the degree of ageing, and different kinds of cheese in pulverized form could mix with other ingredients uniformly. It was observed that the melting-ease of dispersed cheese, when it was used in pulverized form, did not directly relate to the taste and texture of the product. The melting-ease of cheese, however, did influence the flavor of the product. Thus the flavor is dependent upon degree of ageing. The shorter the ageing was, the more cheese was required. In the case of over-aged cheese, less amounts were adequate to alleviate the richness of the taste.

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When oil is used in cooking, the state of oil taken up in the cooked food has much influence on the taste. Although much oil is used in 'Ryutsai, ' one of the Chinese dishes, it is not too greasy. In an effort to find the reason, we studied 'Subuta' a kind of'Ryutsai.'
The effect of starch was examined by sensory test. The dispersion of the oil and the viscosity of the starch-paste due to condiments, and the stability of emulsion depending on the thickness of starch were investigated.
The relation of the timing of adding starch and vinegar to the graininess of the oil and the stability of emulsion was studied.
Results obtained were as follows :
1. In the sensory test, the juice of 'Subuta' with a standard mixture obtained highest scoreand the juice of 'Subuta' without starch and vinegar was greasy.
2. The soup-stock, sydyu, and sydyu with vinegar dispersed the oil well.
3. Thicker starch and longer cooking made the emulsion of the oil more stabilized.
4. It was preferable that the starch and the vinegar were added earlier.

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It has been said that the texture of foodstuffs becomes harder during the process of cooking when the soy-sauce (shoyu) was used. Experiments were carried out to investigate the changes in the texture of various foodstuffs when they were cooked with shoyu, and also to find out what the chemical components of shoyu will cause the texture of the cooked foodstuffs harder.
The following results were obtained :
1. It was clearly shown by curdmeter measurements as well as by sensory tests that the foodstuffs such as soy beans, radishes (daikon) and potatoes cooked with shoyu became harder than those which are cooked with the sodium chloride solution whose concentration is the same as shoyu.
2. When soy beans were cooked with the several kinds of solutions which contain the major components of shoyu, the solutions of carboxylic acids and amino acids have made the soy beans harder than the distilled water or sodium chloride solution was used.

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Further studies were prevailed in order to investigate the factors which made the foodstuffs harder during the process of cooking with shoyu. Soy beans were cooked with the solutions containing major components of shoyu, and the texture of cooked material was measured by curd meter.
1. Sixteen varieties of carboxylic acids as well as two amino acids, such as glutamic acid and aspartic acid contained in shoyu caused the hardness of soy beans when compared with the distilled water.
As for the effects of several kinds of inorganic salts, potassium chloride and sodium chloride made the texture of soy beans softer. On the other hand, calcium chloride, magnesium chloride and ferric chloride gave the opposite results.
2. When soy beans were cooked with the diluted shoyu solution (NaCl : 5 g/dl), which contains one of each carboxylic acid or amino acid (0.1 mole) described above, the results were one and half to two times harder than that which was treated with the diluted shoyu solution only. In case of the treatment with shoyu or with the buffer solution (NaCl : 5 g/dl), which contains three main carboxylic acids in shoyu; lactic acid, succinic acid and acetic acid, thetexture of soy beans became softer than those which were cooked with the plain solution of the above carboxylic acid.

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Merurusa and other frozen foods are commonly defrosted in water. The conditions to thaw frozen Merurusa with a minimum loss of nutrients were determined at 18.8°C and 28.8°C, corresponding to the temperatures of water in spring and summer, respectively. Weighed samples of Merurusa were defrosted in beakers containing known amounts of water. The Merurusa in each sample was then pressed under a weight. The total amount of nitrogen in the pooled water and fish exudate was determined by the Kjeldahl method. At 18.8°C the best conditions to defrost Merurusa were 20 minutes with a fish : water ratio of 0.3 (30%) and a loss of total nitrogen of only 3%. At 28.8°C, however, the best conditions were also 20 minutes with a fish : water ratio of 0.4, when there was a loss of total nitrogen of 6%.

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It has been revealed that as much as 86% of soybean hulls in dried condition are carbohydrate fractions, which consist mainly of cellulose, acidic polysaccharides, galactomannan and xylan. In spite of their nutritional value of much a great percentage, however, the utilization of carbohydrate fractions by mammal body has scarcely been studied.
For the present study, hull powder and hull extract soluble in 1% sodium bicarbonate were prepared, and an experiment of the in vitro digestion on adult albino rats and seven kinds of enzymes sold on markets were carried out. The enzymes contained Cellulosin and Penase from Aspergillus nigar, Meiselase and. Sevelase from Trichoderma viride, Diastase, Pancreatin and Pepsin.
The enzyme activity hydrolyzing hulls was found to be very weak or even absent in the small intestines of albino rats. The hulls were degraded, it was concluded, to some extent by the micro-organisms in the cecum, because 92% of carbohydrate fractions had been degraded after incubation at 37°C for 24 hr.
The activity of the enzymes degrading hulls was observed, but of all the seven kinds of enzymes that produced from Asp. nigar was the most remarkable. The enzyme activity of Cellulosin was particularly high, which degraded about 60% of the carbohydrate. The twoenzymes from T. viride ranked next and the other three were found negative.
The hydrolysis of hulls by hydrochloric acid at pH values corresponding to acidity of human gastric juice was also studied. The degree of acid hydrolysis was small.

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The oily soils which may be one of the causes for yellowing of worn cloths are mainly sebum from the human body.
The soiled fabrics were made artificially by immersing in benzene solutions of several modeloily components in sebum, then washed by dry cleaning and laundry methods after aging at 40°C, 70°C and 100°C. The relationship between difference of yellowness of soiled fabrics and also detergency efficiency were examined. The yellowness and detergency efficiency were measured by color difference meter. The denaturation of model oily soils by aging was analyzed qualitatively by thin-layer chromatography. Palmitic acid and liquid paraffin, which are the saturated compounds, oleic acid, tri-olein, cholesterol and squalene which are unsaturated, were used as model oilysoils.
It was found that the fabrics soiled by squalene, oleic acid and cholesterol were more markedly colored than soiled by palmitic acid and liquid paraffin.
The yellowness of oily soils increased with increasing number of the double bond in molecule, and promoted with rising temprature of aging.
The fabrics significantly colored were hardly removed by washing. Efficiency of detergency was higher by laundry method than by dry cleaning.
The aged oily soils adhered to cotton fabric were less removed by washing than adhered to polyester fabric. This seems to come from easier chemical combination of functional groups in cellulose molecule and oily soils.

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The object of our experiment with Kimono Sleeve reported here is to find out how much gusset we should provide to facilitate free movements of the upper arm, and what form of gusset would bring forth the best Kimono Sleeve in point of its beauty and function. For these purposes, we observed the shift of the armhole line and the direction of the clothes extension by the movements of the upper arm. And then we inquired into the relation between the amount of gusset and the movements of the upper arm.
We experimented as follows; first, we made three kinds of Kimono Sleeves which had different angles to the shoulder line, 45°, 60°, 70°. Secondly, we searched for and selected out the best point of a slit end to insert gusset among the several points, which are tentatively scattered on the armhole line and elsewhere of each sleeve, by measuring how easily and how widely each slit makes the upper arm possible to move up-and-down and back-and-forth.
Our conclusions are (1) that the slit end should properly be put on the armhole line in terms of both function and beauty, (2) that, when the slit end is put on Point 1 (in the middle point of the chest-armhole line point and the bust-armhole line point), the upper arm can freely be moved in case of 60° and more inclination angle, but never in case of 45°, (3) that, when the slit end is put on Point 2 (the chest-armhole line point), the upper arm can freely be moved even in case of 45° inclination angle, and (4) that the general form of gusset is a lozenge-shaped one, the central part of which may be cut off, if necessary, according to the necessary amount of moving up and down-then, it gets two irregularly triangular gusset.

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The authors have experimented on the wearing test of women's clothes by means of sensory method, to find a basic pattern of clothes which fits a body and its movements. This paper reports the result of the experiment on the construction of the armhole.
The factors of the experiment are the depth of the armhole (bust girth/4-2cm, B./4-1 cm, B./4, B./4+1cm, B./4+2cm), the height of the sleeve cap (size of the armhole/4, size of the armhole/3), and the fundamental movement (10 actions). The authors analysed the data by the cumulative method.
The drawing conditions of the armhole which fits both a body and its movements are as follows :
1) in the case of ordinary clothes the height of the sleeve cap : size of the armhole/3
the depth of the armhole : bust girth/4+ (12) cm
2) in the case of working clothes the height of the sleeve cap : size of the armhole/4
the depth of the armhole : bust girth/4+ (02) cm

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By the method for the measurement of family functions (see Part 1), comparison was made between 2 wage-earning nuclear families in Tokyo, 1969 (W. E. F.), and 4 farm families in Nagano Prefecture, 1953 (F. F.) -2 kinship and 2 nuclear families.
The results are as follows :
1) The number of intra-family functions (see Part 1) has a fairly close relationship to the labor power of the family. 2) W. E. F. depend more on extra-family functional groups than F. F. 3) The change influenced by period, place, kind of family is largest in religious activities, next in productive activities for home management; least in economic activities for consumption. 4) The important function-groups in F. F. are productive activities for home management, economic activities for production and religious ones. In the case of W. E. F., they are recreational activities, time spent for the spouse, activities for rest and health, reproductive and socializational activities for child, etc. 5) Although the total number of family functions of F. F. is greater than that of W. E. F., the number of important function-groups of W. E. F. is much bigger. 6) A greater part of function-groups in W. E. F. is performed by wives. 7) It is said that functions of the modern family have been reduced. This can be found through comparison of the time density of each family member's function.

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[in Japanese]

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