It is investigated whether the same quality as average bread by means of frozen storage of bread dough will be obtained or not.
The influence of the freezing was investigated with the samples, in which the fermentation and freezing processes were combined as follows :
1) moulding-freezing-thawing-remoulding-fermentation
2) moulding-first fermentation-freezing-thawing second fermentation
3) moulding-first and second fermentations-freezing-thawing-third fermentation
The volume of No. 3 bread was found to be the smallest and this was due to the loss of fermentable activity of yeast during the freezing and thawing processes. This was almost the same as to the No. 2 sample. In this case, even though the addition of twice quantity of yeast during the mixing of dough, the inferiority of the quality was only somewhat recovered.
The sample of No. 1 process showed the same quality as to the non-freezed one.

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This work was undertaken to determine the nutritive value of the protein of bonito and three kinds of Tsukudani of Bonito.
The results obtained are as follows :
1) The artificial digestibility of the protein was 93% for bonito and 87%-99% for Tsukudani.
2) The true digestibility of the protein by growing male rats was 98.6% for bonito and 89.2%-93.2% for Tsukudani.
3) The biological value of the protein was 88 for bonito and 83, 76, 68 for three kinds of Tsukudani, respectively.
Accordingly, the biological value of the protein of Tsukudani was very different among them and it was concluded that the difference and significant decrease of biological value resulted from the decrease of available lysine in them by the difference of manufacturing process.

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Milk sometimes coagulates when it is heated with vegetables. In order to find the cause of the coagulation and its prevention, cabbage juice was used in this work. By heating the mixture of milk and cabbage juice, the following results were obtained.
1) It is found that there is a distinct difference in forming coagulation between the same variety of sample cabbage from different areas. The ones which have many green parts or dried ones have a low pH in their juice and a large quantity of calcium and magnesium : thus the juice easily coagulates the milk.
2) The juice ingredients is varied by the way of boiling the cabbage.
3) When the mixture is heated at a high temperature, the pH of the juice becomes lower, its color turns darkes, and finally the curds are formed.

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In order to avoid the syneresis of jelly, which was caused by the low percentage of Agaragar, a certain amount of corn syrup was added experimentally.
For the samples, 0.5 percent of granulated Agar-agar was used. With three different levels of corn syrup and sugar, nine samples were tested altogether.
The results were that the addition of corn syrup brought a good taste, and decrease in syneresis, which gave hardness and breaking strenght of jelly.

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Degree of soiling of carbon black and Fe₂O₃ from their dispersion in ABS solutions at various concentration has been observed on cotton, polyester and polypropylen. The correlations between soiling and dispersion were examined by turbidometry and microscopic observation of the dispersed solutions.
The apparent amount of soil (k/s value) obtained from surface reflectance of the cloths soiled with carbon black and Fe₂O₃, which were dispersed in water and 0.1% and 0.5% ABS solutions, was in the order of, 0.1% ABS<0.5% ABS<water; but the amount of deposition on the cloths determined from the quantitative analysis of Fe₂O₃ showed little difference between 0.1% and 0.5% ABS solutions.
The mean size of carbon black particles in their dispersion determined by turbidometry and microscopic observation was in the order of, 0.1% ABS<0.5% ABS<water and that of Fe₂O₃, 0.5% ABS<0.1% ABS<water.
In conclusion, it was found that the finer the particle size of the dispersion, the less the amount of deposition, on the contrary, as the particle size of dispersion was getting finer, apparent surface reflectance became darker, though the amount of soil deposited on the cloths did not exhibit any remarkable change.
Degree of soiling on various fibers examined was in the order of, cotton< polyester < polypropylen.

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A convenient and accurate method of determining the concentration of wash liquor during the rinsing process has been developed by electric conductivity measurement of NaCl solution as a model substance.
Owing to the intrinsic conductivity (173 μ /cm) of tap water, the initial concentration of NaCl has had to be set 2.0%, which shall be reduced to lower concentration if purer water is applied.
As has been reported in previous paper, the rinsing process followed the equation, logC/C₀ = (-1/2.303)·(ν/V)·t
where, C₀ : initial concentration of wash liquor (%).
C : concentration of rinsing liquor at the time t (%),
V : volume of the wash tab (l) .
ν : flow rate of rinsing water (l/min).
The present results were also proved to fit the equation in a model glass apparatus and two electric washing machines of commercially available.
From the water consumption saving point of view, appropriate degree of rinsing has also been discussed.

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In this treatise, which is based on the previous paper about development of women's readymade dresses in America, I intend to point out the characteristics of costume design in the course of the popularization of the ready-made garments in Japan. As the chief data for research, statistics of garment production are used. Then six articles of clothing are chosen that represent the characteristics in wearing costumes at present. It follows that the industrialization of garments during the years from 1958 to 1969 was influenced by the steady increase in the market of the younger generation who liked 'separates', and their characteristics have affected costume design. Consequently it has lessened the individuality of clothing. Because 'separates' have been in great demand in Japan, this new trend is received easily.

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In the first report of these studies, we analyzed the housewives' ideas on daily life such as household tasks and leisure, and then how they make use of their standardized living space in the corporation housing. In furtherance of the last study, we report the finding how living space is utilized by the family as well as a housewife in the course of their daily life. To find out how much various furnitures and durable consumer goods occupy in this standard living space, the floor occupancy by the furnitures had been researched. Also further investigations had been made to find out a few problems which exist between floor space occupied by furnitures and the space available for family life.
The subject housings are the first report, namely, Kameido, Aoyama, Jindai.
Summarized results are as follows :
1. While multiple use of a room is evident in case of the smallest Jindai 2 DK type, functional uses of rooms are observed to a considerable extent in case of other Danchis.
2. In each Danchi, various furnitures and durable consumer goods are placed irrespective of the limited floor space.
3. Generally furnitures are placed in the appropriate rooms according to their functions of daily life. In some cases, however, it can be noted as a problem that Dining room is often reduced to a mere store room failing to function properly as Dining room and Kitchen.

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This study attempted to clarify the actual states and tendencies of urban dwellers' leisure life. The results are as follows.
1. Passive leisure activities are week-end carpentering and gardening; active forms are travelling and engaging in hobbies.
2. Men prefer sports, while women wish to engage in hobbies. Young men enjoy works of arts, while older men prefer gardening, travelling and enjoying home relaxation.
3. Difficulties in participating in recreational activities are : for men, with occupations; for women, with infants and children besides unavoidable housework.
4. In many cases, formation of groups involved in leisure activities consist of families, friends or individual, and few in the case of people from the same office or place of residence.
To promote recreational activities for a community as a whole are one of the important problems of the future.

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The purpose of this research is to make clear the parents' consciousness for and expenses on the kindergarten education.
The results of this survey were obtained by the answers from 535 parents who have their kindergarteners in 23 Wards, Tokyo. The data were collected from the questionnaires delivered in November, 1972.
In this Part 1, parents' consciousness on the education of their kindergarteners will be reported. In Part 2, kindergarten fees and expenditures in home education will be remarked.
The results of our survey on the parents' consciousness for the kindergarten education are as follows;
1) More than half of the parents admit their children into a kindergarten for their wishes to give the children “an early education” and “the complemental one to their home education.”
2) Most of the parents expect kindergarten education to build up sociality and self-dependence of children.
3) 47% of the kindergarteners take at home music or painting lessons and so on.
4) 73% of parents, the largest percentage, wish to give their children college education in the future. The level of education to which the parents expect for their children to reach has a close relation to their parents' social status and educational careers.

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[in Japanese]

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[in Japanese]

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