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Volume 25, Issue 8
Displaying 1-11 of 11 articles from this issue
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Choten INAGAKI1974 Volume 25 Issue 8 Pages 575-579
Published: December 20, 1974
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESS -
Masami KOBAYASHI, Shigeko OKAUCHI, Fumiko NAKAZAWA, Shun NOGUCHI1974 Volume 25 Issue 8 Pages 580-583
Published: December 20, 1974
Released on J-STAGE: March 12, 2010
JOURNAL FREE ACCESSWith 14 kinds of deep-sea fishes found off the coast of Tosa and also around the Kii Channel from 600 to 1000 m in depth, the fatty acid composition of those oil constituents was investigated by means of gas chromatography.
There is no specific component detected even though their unusual environment (less light, higher pressure, etc.) and an analogous composition is experimentally observed among those fishes examined. The average composition is found to be 20-30% of C18 : 1, 15-20% of C16 : 0, several percent of each of C16 : 1, C20 : 1, C18 : 0, C22 : 6, C24 : 3ω6, C14 : 0, and C22 : 1 acids, respectively, suggesting a similarity in composition to those of the familiar fishes living in colder area rather than fishes in a warmer area.View full abstractDownload PDF (529K) -
The distributions of Sterin in the Fruit Bodies of Pleurotus ostreatus (FR.) QUÉLMasae YAMAZAKI1974 Volume 25 Issue 8 Pages 584-588
Published: December 20, 1974
Released on J-STAGE: March 12, 2010
JOURNAL FREE ACCESSA histochemical study on the distribution of sterin in the fruit body of Pleurotus ostreatus (FR.) QUÉL was made and the following, results were obtained.
1. The fruit body of Pleurotus ostreatus is composed of stipe and pileus. The stipe consists of an outer veil and inner tissue. The pileus includes outer veil, inner tissue and lamellae.
2. In the young fruit body, sterin is found mostly at the lower part of the stipe, and less in its upper part. In comparison with this, very little sterin is found in the lamellae and outer veil of the pileus. As the fruit body grows, however, the sterin content in the stipe gradually increases and diminishes in the lower part of the inner tissues. In the pileus, the greatest content is found in the pith, and less in lamellae and outer veil.
3. In the mature fruit body, sterin content of the stipe is greater in the upper part of the pith than in its middle part. In the pileus, sterin is contained more abundantly in the outer veil, lamellae and inner tissue.View full abstractDownload PDF (2190K) -
Utako SHIBUYA, Nobuo HONMA, Keiko SHIOZAKI, Kazuo ISHIHARA1974 Volume 25 Issue 8 Pages 589-595
Published: December 20, 1974
Released on J-STAGE: March 12, 2010
JOURNAL FREE ACCESSChanges in the texture of several kinds of potatoes-white potato, sweet potato, yam and taro-during the process of cooking were investigated by using a rheolometer. Clear rheolometric curves of raw and cooked white potatoes were obtained, but no signs of adhesiveness or fragility appeared in the curve. Values of hardness were not changed, but the values of elasticity and cohesiveness were unstable and could not be analyzed.
The raw sweet potato is hard, but it softens easily by cooking. Since raw yam is soft, it was softened by boiling in a short time. The rheological properties of white potato and taro during the boiling lay between that of the sweet potato and yam.
The hardness of potato was affected by seasoning in the cooking water; it became harder in acetic acid solution, and did not affected by sucrose.
When white potato was boiled in the seasoned water from the beginning, it was harder than the one which was boiled in the plain water first and then in the seasoned water.View full abstractDownload PDF (975K) -
Yasuyo MURATA, Shigeri IKEGAMI, Fumiko MATSUMOTO1974 Volume 25 Issue 8 Pages 596-603
Published: December 20, 1974
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSSo called “Gomadofu” is made out of Kuzu-starch, sesame and water. The suspension of these material is made to gelatinize by heating and stirring. It is said that the sol needs to be stirred just adequately. Experiments were carried out to know the meaning of heating and stirring, and the effect of the amount of sesame used. And also, we studied reproducible quality and acceptability on this sort of cookery.
Following results were obtained :
1. Adequate heating and stirring are both necessary to get desirable texture of “Gomadofu”, especially it seemed that stirring affected the smoothness of product.
2. As the amount of sesame was increased, “Gomadofu” showed a tendency to increase the flavour, but decrease the smoothness of texture, especially in case of this sample.
3. It seemed that some differences in quality and heterogeneity can not be avoid in the home-made “Gomadofu”.
4. By the result of Amylograph, the increase in the amount of sesame has been found the increasing viscosity of the sol after heating and stirring for 15 minutes at 92.5°C, and the decreasing after cooled to 25.0°C.
It was certain that the longer heating and stirring gave more effects on the decreasing of viscosity.View full abstractDownload PDF (1380K) -
DTA of Many Kinds of Sugar and Decomposed Substances of “Zyozara” during HeatingFujiko YOSHIMATSU, Eiko FURUKAWA1974 Volume 25 Issue 8 Pages 604-609
Published: December 20, 1974
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSThermal transfer of various kind of sugar on the market was studied by DTA apparatus.
As the results, DTA curves show the changes of particular temperature; the refined sugar is higher than not refined one, and the sucrose is higher than the glucose, which means the curves show a different temperature according to the component of sugar.
The main peaks of DTA curves on the certain mono and di-saccharides show a definite temperature corresponding to their melting point.
Decomposed substances of crystallized sugar were analysed by TLC method. Several spots were obserbed by heating the sugar up to 200°C. Among those, three spots were recognized as sucrose, glucose, and fructose.View full abstractDownload PDF (843K) -
Dyeing with the Extracts of ShikonNoriko KONDO, Maresuke KASHIWAGI1974 Volume 25 Issue 8 Pages 610-614
Published: December 20, 1974
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSShikon, root of Murasaki plant, is well known as one of the earliest natural dyes, but it seems that its wide-spread use has largely been limited due mainly to the two inherent difficulties involved in dyeing.
First the Shikonin dyes in root, responsible for its purple color exhibition, are originally water-insoluble, since they are in the form of ester, while many other vegetable dyes are often found as aglycon accompanying some solubility. Secondly the purple color of Shikon often fades rather quickly.
We have shown that the first problem can be conveniently overcome by applying organic solvent in the extraction process and mixing it with water in dyeing. The best composition of dyeing was found through experiments at 4/6 of ethanol in water by volume ratio.
Regarding the color fastness on dyed cloth, we have also shown that the ruling factor is temperature. Color on dyed cloth changes markedly if the extraction temperature exceeds over 60°C. Although the structual changes due to heating may be attributable to a reaction at the double bond of side chain, enough proof has not been given at this stage.
Moreover mordant dyeing with various metal ions and the effect of pH in dye bath are experimentally examined.View full abstractDownload PDF (837K) -
Masae TAKAHASHI, Haruko TAKENAKA1974 Volume 25 Issue 8 Pages 615-620
Published: December 20, 1974
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSThe purpose of this study is to investigate the physical properties of down and feather assemblage wihch are usually used filled up in a feather quilt.
Experiments were carried out on heat transfer under various density, strain which emerges by adding pressure and diffusion of humidity in case of down and feather assemblage respectively, and the results obtained were compared with those of cotton assemblage.
The results obtained were as follows.
1) The coefficient of heat transfer and diffusion coefficient of humidity of feather showed the smallest value among tested three kinds of materials, therefore, it is clear that feather assemblage is most suitable for stuffing material in a quilt.
2) Compressibility of feather and down is bigger than that of cotton assemblage.
From this result, down and feather are both to be wadded in coverlet, not in mattress.View full abstractDownload PDF (2286K) -
Noriko WATANABE, Akihiko YABE1974 Volume 25 Issue 8 Pages 621-625
Published: December 20, 1974
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSAdsorption of ferric oxinate in some surfactant solutions on textile fibers revealed a maximum and a minimum value in previous paper.
The authors supposed that adsorption of surfactant on the fabrics may play an important roll to interprete this phenomenon. Under this consideration, adsorption equilibriums of four non-ionic surfactants of polyoxyethylene-nonyl-phenol ether type (n=8, 9, 11, and 15) at different temperatures (30°, 40°, and 50°C) on cellulosic fiber have been studied.
The results were plotted by Langmuir and Freundlich's adsorption isotherms and thermodynamic parameters (Δμ°, ΔH°, ΔS°) were calculated to interprete the phenomena in comparison with those about wool.
1) N. Watanabe & A. Yabe : Kaseigaku Zassi, 22, 263 (1971).
2) Y. Nemoto et al. : J. Chem. Soc. Japan (Ind. Chem. Edition), 68, 2173 (1965).View full abstractDownload PDF (619K) -
Sewing in Dress MakingFusa SHIMIZU, Sumie ISHIWATA, Sakae OYAMA1974 Volume 25 Issue 8 Pages 626-632
Published: December 20, 1974
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSThis study was designed to see the relationships between Naminui skill in dress making and the children's degree of physical development, their sex, their results of practice, their retention of skill and their skill of cutting vegetables.
The children who were subjected to this study were fifth and sixth graders of an elementary school.
The results indicate that :
1. There were considerable differences in Naminui skill individually. So, individual guidance must be taken into account.
2. Successful results were found in boy's skill after the training at one week interval was repeated five times. This seems to be due to the children's differences in their experiences at home and their development of dexterity.
3. Higher degrees of difference of skill between boys and girls were found in fifth graders than in sixth.
4. Closer correlationship between evaluation by a teacher and the number of stitches was found in fifth graders.
5. The remarkable improvement was found in retention test after one year. So, children seem to be fully possessed of readiness for Naminui skill about June in the fifth grade.
6. Higher correlationship was found between the rankings of dexterity of sewing and those of cutting vegetables.View full abstractDownload PDF (851K) -
Related with Unesco SurveyYoshiko MURAYAMA1974 Volume 25 Issue 8 Pages 633-638
Published: December 20, 1974
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSThe aim and method of Part 2 are the same as those of Part 1. Curriculum content, teaching approaches, methods and aids are analysed.
The results are as follows.
The subject-matter content areas of home economics which the teachers would like to introduce are shown for both boys and girls at three levels of schooling.
Teaching approaches and methods which they support are those which promote children's and students' interest and cause self-conscious learning.
They use or would like to use “hardware” and “software” of educational technology of nowadays, than the results reported in the Unesco report.
The obstacles which they are facing in introducing teaching methods and aids are almost the same as those mentioned in the Unesco report.View full abstractDownload PDF (1273K)
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