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Volume 26, Issue 2
Displaying 1-13 of 13 articles from this issue
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Ei MATSUNAGA1975 Volume 26 Issue 2 Pages 89-96
Published: April 20, 1975
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSDownload PDF (1866K) -
Shizuko HIRAYAMA1975 Volume 26 Issue 2 Pages 97-102
Published: April 20, 1975
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSBy measuring the polyphenol oxidase activities, studies were made on the progress of cooking the potatoes by microwaves.
The results were as follows :
1. In case of direct cooking in the range microwaves penetrated into the certain parts of potatoes at the beginning, and then heated through. On the other hand, the outer layer of peeled potatoes did not gelatinized perfectly because the surface was in contact with the air that could not be heated by microwaves.
2. In the case of cooking potatoes in liquid (plain water, 10% sugar solution, or 10% vinegar solution), microwaves penetrated into the potatoes. Heat distribution and the time required for complete cooking of potatoes were similar in each case. On the contrary, microwaves were prevented from penetrating into potatoes, when they were cooked in a salt solution; only the temperature of the solution was raised, following the gradual heating of potatoes by heat conduction. The latter process of heating was similar to the cooking potatoes by an electric range. These results indicate that the seasoning with salt should be done after the cooking, when the foods require longer heating such as potatoes cooked by an electronic range.View full abstractDownload PDF (2011K) -
Study on Some Characteristic Tastes by Sensory Test and Objective MethodsFumie GOTO, Fumiko MATSUMOTO1975 Volume 26 Issue 2 Pages 103-108
Published: April 20, 1975
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSThe purpose of this study was to find out whether or not there were any differences between the taste of block-agar and that of powder-agar gel. Sensory method and objective test were employed. It was also intended to obtain some cooking technics.
By both sensory and objective methods the follwing six characters were determined : hardness, stickiness, brittleness, syneresis, transparency and flavor.
The results of sensory method almost agreed with those of objective methods as follows :
1) Block-agar gel was as hard as powder-agar gel of half concentration of block-agar.
2) Stickiness and flavor of block-agar gel were greater and brittleness, syneresis and transparency were less than powder-agar gel.
As for the palatability, there was no significant difference between block-agar gel and powder-agar gel.View full abstractDownload PDF (810K) -
On the Properties of Canned Products of Boiled Mackerel and Maturity of Their FlavorShigenobu OOYAMA1975 Volume 26 Issue 2 Pages 109-115
Published: April 20, 1975
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSTo know the changes in the flavor of canned products during the storage, an organoleptic test was done prior to the chemical test.
According to the process shown in the scheme I, boiled mackerel was canned, and stored at room temperature for ten months.
As to the general properties, color of the upper side of meat was changed to yellowish or light brown, while the formation of curd was visible at the bottom side of meat.
After nine months of preservation, the contents became an aged order, and the liquid was soft and agreeable taste.View full abstractDownload PDF (715K) -
Teruko NAKAMURA, Takeshi MINESHITA1975 Volume 26 Issue 2 Pages 116-119
Published: April 20, 1975
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSOn account for the dispersion state of cow's milk, flow properties of fresh milk, commercial milk and skim milk were carried out with a Maron-Belner type capillary viscometer under the various shear stresses.
Fresh milk showed the remarkable non-Newtonian flow behavior even at a low concentration of solid matter, however, commercial and skim milk showed the remarkable change of non-Newtonian flow or rather nearly Newtonian flow behavior at a lower concentration.
From these results, it means that the difference between the flow behaviors of these samples will depend on the aggregational effect occurred by milk fat droplets.
The viscosity of these samples showed nearly equivalent values at the higher shear stress than 10 dynes/cm2, while the difference in viscosity of each sample was observed at the lower shear stress than that value.
Consequently, these aggregational changes may occur accompanying with the shear stresses.View full abstractDownload PDF (529K) -
On the Vegetable Kitchen-knife (Nakiri Hocho)Takako OKAMURA, Itsuko TSUBOUCHI1975 Volume 26 Issue 2 Pages 120-127
Published: April 20, 1975
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSIn the present report, are described some results of studies carried out on cutting performance of the blade point of vegetable kitchen-knife, which is used for a long time for cooking and also that of the knives, the sharpness of which changed by whetting. It is said that for some materials it is better to wet the kitchen-knife for cutting. To find out the reason for this an experiment is made. The experimental procedure is the same as discribed in previous papers.
From these studies it has been clarified that it is necessary to contrive correct method of whetting the knife.
As a basic experiment of cutting foodstuffs of soft and sticky nature, vinyl clay is used for cutting with wet knife and dry knife in order to see if there is any difference between cutting process of these cases. The cut surface appears smooth, when the materials are cut with wet knife.View full abstractDownload PDF (4867K) -
Michiko KATAYAMA1975 Volume 26 Issue 2 Pages 128-131
Published: April 20, 1975
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSIn an attempt to study the washing mechanism whereby oily dirts are removed from fiber, measurements of the oil-water interfacial tension between eight kinds of oily dirts (liquid paraffin, olive oil, iso-octane, lauryl alcohol, n-hexane, xylene, toluene, and kerosine respectively) and SDS solution, were performed at temperatures of 20° to 50°C by the drop volume method.
It was found that the effects of temperature and SDS concentration on the oil-water interfacial tension are markedly dependent on the kind of oil used.
Hence, a careful investigation of the difference between the real dirts and the model ones should be needed prior to the study of detergency mechanism in the actual washing system.View full abstractDownload PDF (372K) -
The Position and Quantity of the Elbow-DartsWakako HIRAOKA, Kayo FUJII, Fumiko ISHIGE1975 Volume 26 Issue 2 Pages 132-136
Published: April 20, 1975
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSThe appearance and the comfortableness for wearing of the tight-sleeve of the one-piece-dress and other dresses seem to be decided by the following factors : the cap height, the looseness of the width of the sleeve, and the position and the quantity of the elbow-darts. We discussed, this time, on the looseness of the sleeve, and the position and the quantity of the elbow-darts, carrying out the measurement of the right arm and the fitting test.
1) As the result of the measurement and the fitting test, it became clear that the correlation did not exist between the measurements on each positions of the right arm and the drawing of the sleeve by means of calculation from the length of the sleeve or the size of the arm-hole, and that the usual calculation method was unreasonable.
2) The factors needed for the sleeves which fit well for bending movement are not much looseness on the width of the sleeve, but the suitable position and the proper quantity of the elbow-darts.
3) It is desirable for the tight-fitted sleeve to be better fitted by considering the shape of the arm and calculating the angles of the arm and the elbow.View full abstractDownload PDF (1430K) -
Kayako MASUDA1975 Volume 26 Issue 2 Pages 137-142
Published: April 20, 1975
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSI reported the ease at the armhole line, shoulder line and neck line on the basic form of the ease and the measurement of basic dress pattern through wearing tests. This is the report for the ease at the waistline and length of body. Results obtained are as follows :
1) Measurements of the waistline of the basic dress pattern is the total of the waist actually measured by human bodies plus the interval between body and cloth×2π.
2) In case there are side seam lines at the center line of body sides, the measurement of front and back of waistline for basic pattern varies according to the front and back figures of waist.
3) The difference between the measurements of body length and pattern comes from the figures of front and back at bustline level.
4) In case seam line between front and back is made at the nearly center of bady sides, body length of front and back should be measured from shoulder point.View full abstractDownload PDF (700K) -
Relation between Sleeve-Length and Dress-Length According to Arm MotionNoriko OKAMOTO, Fumiko ISHIGE1975 Volume 26 Issue 2 Pages 143-148
Published: April 20, 1975
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSThis research was designed to clarify the relation between sleeve-length and dress-length involving upward movement of right arm. Five subjects participated in determining the increase of dress-length suspension according to differing sleeve lengths and upward right arm motions, and waist measure-points.
The results are as follows :
1) Amount of suspension experimented with three different sleeve lengths is almost double that of a sleeveless one-piece dress for all three arm motions tested, indicating that sleeve or sleeveless is a factor that influences the extent of suspension.
2) Analysis based on three upward arm motions shows that amount of suspension for the straight upward arm lift is approximately 2.5 more than that of either side or front arm lifts.
3) Waist measure-points for all three arm movements show that the greatest suspension occurs on the right, followed by center-front, center-back and finally left waist-points measured; the ratio being 12 : 7 : 4 : 1 respectively.
Such results testify that amount of suspension caused by differing arm movements must be given consideration in establishing dress-lengths.View full abstractDownload PDF (1043K) -
The Skin Tones in the Sapporo AreaKane KISOYAMA, Tsuneko NAGAI1975 Volume 26 Issue 2 Pages 149-153
Published: April 20, 1975
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSThe aim of this research is to obtain systematical basic data for the designs and colours of clothing.
The women tested by us were students of some girl's junior colleges in the Sapporo area, at the age of nineteen, totaling 72 persons.
Each test was held by the visual method of measurement. One test was held in winter January 1970 under the condition of room temperature approximately 6°C with humidity of about 40%, and the other test was held in summer early July 1970 under the condition of room temperature approximately 23°C with humidity of about 60%. Light given on the skin surface was 450 to 500 lux.
As a result, girls with a high grade of lightness 7.5 YR were seen noticeably, but many of them were found to have the shade 10.0 YR in winter, while in summer more girls. had the same shade 10.0 YR but of less tints. This result was so high that we could not find in the results of other areas.View full abstractDownload PDF (596K) -
The Skin Tones in the Yamagata AreaKane KISOYAMA, Kimi KOSEKI, Tomojiro SUZUKI, Naoko KUMODA1975 Volume 26 Issue 2 Pages 154-158
Published: April 20, 1975
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSThe aim of this research is to obtain systematical basic data for the designs and colours of clothing.
The women tested by us were students of some girls' junior colleges in the Yamagata area, between the ages of 19 to 20, totaling 40 persons.
Each test was held by the visual method of measurement four times a year, such as in spring April 1973 (room temperature 20°C, humidity about 65%), in summer June 1973 (room temperature 24°C, humidity about 70%), in autumn October 1972 (room temperature 19°C, humidity about 69%), and in winter February 1973 (room temperature 5°C, humidity about 60%). Light given on the skin surface was 450 to 500 lux.
As a result, women with a higher grade of lightness were found more in sping and in summer, having 5.0 YR with deeper tints. Compared with the result of the test in the Okayama area as per our Report No. 1, more women with higher grade of tints were found in the Yamagata area.View full abstractDownload PDF (694K) -
Newly-established Dwellings Complex in Gifu City Being the Object of ResearchTakeyoshi HOTTA1975 Volume 26 Issue 2 Pages 159-163
Published: April 20, 1975
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSFactors involved in consumers' selection of perishable foods stores were researched, and also suggested how the stores should be. In the selection of stores, consumers consider the following points : 1) low price, 2) stores located near by, 3) various kinds of goods available at one store, 4) freshness, 5) and others. In the case of consumers living near the stores, the following points were preferred : 1) the stores are of short distance from their houses, 2) the goods are low-priced. Consumers distant from the stores consider the following points : 1) freshness, 2) various kinds of goods available at one store, 3) sanitary condition.
Consumers prefer competition between a large store and a small one than to have only one store without competition, in their community.View full abstractDownload PDF (836K)
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