Soybean oil containing α-tocopherol (3 × 10^-9 mol/g) was used for determining the antioxidant activity of various ascorbyl fatty acid esters. They were incubated at 33°C and their proxide values were determined.
Antioxidant activity of 6-monoesters were significant at lower concentrations of 10^-7 M and 10^-8 M, and its activity was not significant at higher concentrations of 10^-4M and 10^-5 M.
Chain length of fatty acid of ascorbyl 6-monoesters had no significant effect on the antioxidant activity.
Among the various lauroyl ascorbic acid esters 6-monoester had the highest antioxidant activity, but 2-monoester had no activity and had rather a proxidant effect. 2, 6-diester, 2, 5, 6-triester and 2, 3, 5, 6-tetraester seemed to have a slight antioxidant activity.
6-monolauroyl-AsA by itself had also the antioxidant activity on the autoxidation of methyl linoleate without α-tocopherol and its activity with α-tocopherol added at the same level as soybean oil increased to about the same level as soybean oil.

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Inorganic substances in green tea infusion were analyzed by using atomic absorption spectrophotometer.
On analyses of calcium, magnesium, manganese, zinc, sodium, potassium, nickel, cobalt, iron, copper, cadmium and strontium, the elements detected were calcium, magnesium, manganese, zinc, sodium and potassium. Copper was found in the ash of green tea, but not in the tea infusion.
Nickel, cobalt, iron, cadmium and strontium were detected neither in infusion nor in ash. The amounts of the detected elements were increased by raising the infusion temperature. Even at 40°C, considerable quantities of the elements were found.
Quantitative analyses of the elements were carried on each sample from the first to thefifth infusions, and it was found that the concentration of the elements were the highest in the first and the second infusion.

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The relationship between the flavor and the heating time of niboshi-soup (extract of dried small sardine) was examined by sensory evaluation. During the heating of niboshi-soup, it was observed from panel scores that the flavor turned to be more preferable.
Volatile, neutral and basic components in the head space vapor of niboshi-soup were investigated by gas chromatography and thin layer chromatography. The volatile neutral components of unheated and heated niboshi-soup were identified as follows; paraffins (C₄-C₈), n-aldehydes (C₂-C₆), iso-butyraldehyde, n-alcohols (C₁, C₃, C₄) and iso-alcohols (C₃, C₄). The volatile basic components were ammonia, dimethylamine and trimethylamine. The amounts of most of these volatile components decreased during the heating.
It appears that the decrease of the low-boiling volatile components contributes to the increased flavor acceptability of the heated niboshi-soup.

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The aqueous homogenate of niboshi (dried small sardine used for seasoning) and heated niboshi-soup were swept by nitrogen stream under reduced pressure at 30-31°C, and the volatile carbonyl compounds were collected as 2, 4-dinitro-phenylhydrazone derivatives.
Identification of these derivatives was carried out by means of thin-layer chromatography, gas-liquid chromatography, ultraviolet spectrophotometry and infrared spectrometry. Spectrometric and chromatographic analyses indicated the presence of acetaldehyde, propionaldehyde, n-butyraldehyde, n-valeraldehyde, hexanal, heptanal, iso-butyraldehyde, iso-valeraldehyde and/or α-methylbutyraldehyde, diacetyl and acetylpropionyl in both unheated and heated niboshi-soup. The quantity of each carbonyl compound before and after the heating at 100°C for 20 minutes was analyzed. Among the carbonyl compounds, acetaldehyde and n-butyraldehyde increased while most of carbonyl compounds decreased in heated niboshi-soup.

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Systematic fraction of mung bean sprouts was performed. As a result, proteineous nitrogen in mung bean sprouts, which comprised about 50 % of the total nitrogen, was separated to about equal amount of two fractions by dialysis against distilled water, that is, water soluble fraction (albumin) and water-insoluble fraction (globulin). Water soluble fraction (albumin) was separated to three fractions by gel-filtration chromatography on a Sephadex G-200 column. Futhermore, polyacrylamide gel electrophoresis revealed 13 protein components.
On the other hand, by the same means, insoluble fraction (globulin) was separated to four fraction and further separated to 12 protein components.

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Soils separated from commercial drycleaning solvents were analysed. The soils are dark brown pasty, and about 80% of the soils is ethyl ether soluble. Acid value of the soils is high and the iodine value is low. Furthermore, the soils contain a large amount of unsaponifiable matter.
The soils were separated into several lipid groups by silicic acid column chromatography, and each fraction was identified by means of thin-layer chromatography and infra-red absorption spectroscopy. Lipids in the soils consist of paraffins, squalene, triglycerides, free fatty acids, waxes, sterols, alcohols, diglycerides and monoglycerides. Paraffin content of the soils is higher than that of skin fat. This fact suggests that the paraffins in the soils may have come from sources except skin fat. By the gaschromatography of the paraffins separated from the soils, it is clarified that this fraction contains a large amount of iso- (and/or cyclo-) paraffins. Fatty acid composition of the soils obtained by gaschromatography is similar to that of skin fat.

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Notwithstanding the importancy of hemming technique in dressmaking, no systematic study has been made. In the present research, static comparisons were made with seven kinds of stitching (called “Matsuri” and “Kuke” in Japanese), using cotton broadcloth 40 S and cotton thread 60 S, concerning the following items, before and after 20 washings : thickness of hem, tensile strength, flat wear resistance, and the effect of repeated extensions to the direction perpendicular to a stitching line, and also a degree of deformation of thread seam.
The best result was obtained, concerning all these items, when a hemming technique called “Tate-matsuri” in Japanese was followed in a correct way. This is, at least partly, because of that a stitch-thread is almost wholly concealed inside the folding.

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The history of the clothing construction of the Japanese traditional costume has been scarcely studied in Japan. Therefore, the authors think that it is necessary to research the technical history of the Japanese traditional dresses.
It is difficult to conserve the textiles for a long time, because they are consumables. Some shrines, however, have been keeping them very well as an old sacred treasure : The authors had a chance to research some of them, the “Shin-i”, the sacred dress which was devoted to the Atsuta Shrine in the latter half of the Muromachi Era.
At the first step, the “Uwagi”, the outer garment of the “Koshinpo-shin-i”, is reported here.
The main stitching of the “Uwagi” is the “Futame-otoshi” (a long and short combination stitching) : The parts, which are easy to be unsewn such as the hems and the edges, are constructed strongly. All the sewing techniques are appropriate to the densely woven material of silk.

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Some family problems are said to be arising around parent-child relationship in fishing village according to the change of social and economic circumstances.
The purpose of this report is to elucidate the characteristics of parent-child relationship in fishing families by measuring the gap. of consciousness between mother and child.
In July 1971, questionaires were administered to elementary and junior high school students in Anori, one of the fishing villages in Shima Peninsula, and then, we interviewed their mothers respectively.
The answers by 100 pairs of mother and child were analyzed and compared with the known results of the similar research in Yokohama City.
The findings are as follows :
1. The percentage of agreement between the answers by mothers and children is 5 to 30 percent lower than that in Yokohama, which shows that the gap of consciousness between mother and child is greater in Anori than Yokohama. In Anori, the percentage of agreement between the negative answers is higher than that between the positive ones.
2. In both cases, mothers are likely to answer positively and children negatively. This tendency is observed obviously both in Anori and Yokohama.
3. These tendencies are caused by follows. Parents are not in sufficient contact with children on account of the life conditions. Many families do not seem to have concrete prospect on their future life. In other words, the parent-child relationship in fishing families which has been established on condition that fishing is to be succeeded is now being perturbed.

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In part 1, we reported a new method of calculating model food cost of the Japanese from the view point of nutrition.
In part 2, we examined the variation of food cost due to change of income referring to the daily receipts, disbursements, food cost (practical use) and model food cost (trial calculation) per man. The following was recognized.
1. Practical food cost and calculated food cost are both relevant to the income, and they grow according to the increase of income. The increased part of the practical food cost caused by higher income is used for improving the caloric intake and elevating the quality of meals. The smaller the income, the large part of the increase of practical food cost is used for caloric intake rather than for elevating the quality of meals. The increased part of calculated food cost is used for elevation of the quality of meals only.
2. The difference between practical food cost and calculated food cost in the same class of income is due to insufficiency and unbalance of caloric intake. It is noticed that the difference becomes larger as the class has a smaller income.
3. The average price of a unit of each element of nutrition which forms the calculated food cost differs by way of the selection of foodstuffs, so the price of a unit in various foodstuffs is not proportional to the price of foodstuffs per 100 grams. It is essentially difficult to select food with a reasonable price.

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This survey on the education expenses was carried out at the same time as Part 1. 515 questionnaires were returned from the parents who have their kindergarten children. Such kind of survey are few in Japan.
Education expenses were composed of kindergarten fees and home education expenses; the former is expenditures mainly paid to the kindergarten including tuition, teaching material cost, P. T. A. dues, transportation and recreation at home.
The main results obtained were as follows :
The total education expenses per month and per-capita was, on average, 11, 537 yen; 5, 449 yen for kindergarten fees and 6, 088 yen for home education expenses. This amount was about 10% of parents' income. Total education expenses gradually increased with age from 3 years to 6 years old.
In Japan, most kindergartens (85%) are privately operated, and private kindergartens require greater expenditures than public ones. Difference of educational expenditures between public and private kindergartens came from kindergarten fees for their children. Change the former to the latter is quite necessary.

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[in Japanese]

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[in Japanese]

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