Experiments were made in order to investigate the cause of the firming effects of preheating on potato tuber tissues. Potato tuber tissues preheated at temperatures between 55-70°C became firmer and indicated greater values in breaking strength than the unpreheated control, when they were subsequently boiled at 100°C. In such firmed tissues, contents of water soluble pectins decreased and on the other hand those of HCl-soluble pectins increased. The identical effects were observed in some other vegetables and fruits tissues. No significant effect of preheating was noticed in the starch gelatinization ratios of potato tuber tissues.
According to the preceding results, the following deductions may be drawn. At the temperatures between 55-70°C, pectin methyl esterase (PME) is activated and reacts with pectinic acid in middle lamella, then produces free carboxyl groups. Divalent alkaline earth metal ions combine with these free groups, and form metal bridges among pectin molecules.
These metal bridges consequently make the tissues firm.

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Autoxidation of corn oil contaminated with fish oil was examined. The proportions of fish oil to corn oil in the samples were 0, 10, 20 and 40%. The sample oils were poured into Petri dishes (Specific surface area is 2.74 cm²/g), and were incubated in an oven controlled at 50°C.
The outline of the results is as follows.
When a small amount of fish oil was added to corn oil, the stability of the oil decreased extremely. Peroxide value of the contaminated oil increased more rapidly than that of corn oil, and the changes of iodine value, carbonyl value and viscosity became rapid by the increase of the amount of fish oil. During the course of autoxidation, highly unsaturated fatty acids decomposed in an earlier stage, the content of dienoic and trienoic acids decreased slowly, and monoenoic acids were very stable. The tocopherol content of contaminated oils decreased more rapidly than that of corn oil, and by this fact, the stability of the oil was lowered.

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We have found that qualities of cooking black soy-beans are markedly affected on direct contact with the metal of iron. The following results were obtained :
1) It was found that considerable amounts of iron were absorbed onto the boiling soy beans, exhibiting black color beautifully. This color, however, disappeared clearly on the addition of sodium bicarbonate. On the other hand, discoloration did not proceed when both table salt and iron powder were present together.
2) With the addition of table salt or the salt plus sodium bicarbonate black soy beans in cooking do not harden at all even in the process of seasoning.
3) The use of iron prevents black soy beans from being infiltrated with seasoning agents. On the other hand, in the presence of sodium bicarbonate of wood ash, soy beans soften and are fully impregnated with seasoning agents.
4) Bubbling due to heating can also be prevented by the addition of table salt.

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The flow properties of fresh milk, commercial milk, skim milk and oleic acid emulsion of various concentrations of fat were studied by means of a Maron-Belner type capillary viscometer combined with a photomicroscope under various shear stresses.
Fresh milk showed a remarkable non-Newtonian flow behavior even at lower concentrations. On the other hand, commercial milk and skim milk diminished the non-Newtonian flow behavior at lower concentrations.
Non-Newtonian flow behavior also appeared in oleic acid emulsion and this flow type differed from the other samples.
The flow properties of fresh milk, commercial milk and skim milk might be attributed to different mechanisms of aggregation of fat droplets.
As to the flow properties of oleic acid emulsion, another property such as the orientation effect should contribute to the flow behavior.

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In this paper we describe the relation between clothing and the human body in aspect to the environmental elements of temperature and work load. We experimented on eight female adults under conditions of 14°C-35°C ambient temperature and 0-450 kpm/min work load accomplished on an ergometer.
The results obtained were as follows :
1. The skin temperature and air temperature between the skin and the first layer of clothing were effected by changes in the ambient temperature.
2. Neither was apparently changed by the load.
3. There was a high correlation between both.
4. There was scarcely any correlation between the skin temperature and general physiological indices used in this branch of ergonomics.
5. Analyzing the influences on the physiological functions of clothing according to the changes in the ambient temperature and extent of work load, we think it necessary to perform further experiments not only on the skin temperature and air temperature but also on cardiopulmonary functions, such as heart rate, oxygen uptake, pulmonary ventilation and others.

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A flared skirt may have various curving lines at the hem depending upon drawings, grain directions, figures, and materials. The changes in flares were tested by making, wearing various flared skirts and tracing each curving hemline.
To make a paper basic pattern for a flared skirt, a concentric circle is drawn based on the waist measurement and the length of the skirt. A fan-shaped pattern with the waist line up and the hemline down is cut out, and may be splashed and spread to add flares.
In cutting the vertical direction of the skirt pattern is placed on the lengthwise grain of the fabric, with the center front on a lengthwise fold. The “bias cut” (at an angle of 45 deg.), with the center front and back seamlines to keep the hemline even, makes flared skirts drape more softly.
As for figures the best effect in drapes will be gained when every point of the hip line is equally distant from every opposite point of the waist line (in cross-sectional view).
Softer materials will give more flickering effects. Hard ones will provide stiffer drapes.

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The seam tensile strength was tested by means of Grab-method, using three kinds of cloths, such as the plain, twill and satin weaves, which were cut on the angles of 0°, 30°, 45°, 60°, 120°, 135°, 150°, and 180°. The eight kinds of the combinations of a pair of these cloths were made and sewn on the bias angle.
1) The seam tensile strength of each combination of the bias cloths was equal to or stronger than that of the original cloth, when they were pulled at right angle to the seam.
2) The seam tensile strengths were compared in the following three cases : (1) the sewn cloths of two pieces cut at the angle of 30° and those of 30° and 120°, (2) 45° and those of 45° and 135°, (3) 60° and those of 60° and 150°. The sewn cloths of the pieces cut on the same angle indicated the stronger seam tensile strength than that of the sewn cloths at different angle, and the strength appeared differently according to the order of 60°> 30°> 45°.

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The factors influencing the tensile strength along the lock stitch type seam sewn in bias direction of woven fabrics were studied in order to find the methods to increase the seam strength. Two test pieces of cotton broad and calico fabrics, 10 cm long by 1.5 cm wide, were sewn together in bias direction using the cotton sewing threads # 50 and # 80 and their tensile strength along the seam line was measured by Schopper tensile tester varying the pitch of stitches and the sewing threads tension.
The results obtained are as follows :
1) The seam strength is affected by the conditions of the tension of top and bottom sewing threads.
2) If the thread tension is well-balanced, the stronger the thread is, the weaker the tension is, the shorter the pitch of the stitches is, the stronger the seam becomes. The less flexible the fabric is, the less weak the seam is.
3) Adding several pieces of papers on the seem line, doubling seam lines or widening the fabric increase the seam strength.
4) If the tension of top and bottom threads is extremely violated, the thickness of the added paper and pitch of stitches have no effects on the seam strength.

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This experiment is carried out to find the reasonable ratio of the length of paddings to that of sash fabrics.
For this purpose five kinds of sash fabrics and three kinds of paddings which have three different length each are chosen-the ratio of the length of paddings to that of sash fabrics is (1) 1, (2) 1.01, (3) over 1.01. The forty-five simple sash models are made by combining them and the reasonableness of each ratio is examined by the sensory test of these models. After the examination the material properties are tested in their relations to the results of the sensory test.
Then the good results are gained in the following cases :
(1) The ratio of the length of paddings to that of sash fabrics is 1.01, when the modulus of elasticity of paddings is small.
(2) The ratio of the length of paddings to that of sash fabrics is 1, when the modulus of elasticity of paddings is large.

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In course of long time a house would change its form and plan in order to fit the living of inhabitants. As a space of living of inhabitants, the form and plan of a house would depend upon phases of the times, social conditions and economic situation. So as to confirm this the author investigated all 265 houses in Kamitaira, Toyama Prefecture, where is an isolated mountain village and is seemed to bear many marks of historial worth as yet. A house in this area takes a peculiar form called as “gassho-zukuri” (the roof is large and its form looks like join the hands). The chief industries in this area were sericulture, paper-marking and gunpowder-making and now those fell into disuse except sericulture. It is a purpose of this investigation to find a meaning of such peculiar construction of a house from a viewpoint of living.
In this investigation the author found data on houses in 1889. The data show that about one-fourth houses in this area are so-called “koya” (form like tent). Comparing those data with present houses, the author discussed the historical developing process on “gassho-zukuri”. The following results were obtained :
1) In earlier time, most of the space in “gassho-zukuri” was used for woking rather than for living. 2) Then the “gassho-zukuri” was extended to include a living room such as an altar and a bed room. Two examples are shown. 3) The “gassho-zukuri” should be considered as a developing house of primitive house “koya”.

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Over-all indexes for household economics diagnosis would be made of four aspects; stability, efficiency, growth, and feeling of satisfaction for management.
1) As for stability indexes of management, the increase and decrease of expenditures per living unit, the debts and others should measured.
2) As for efficiency indexes of management, income per hour, expenditures per living man unit and others should be measured.
3) As for growth indexes of management, the increase rate of income, the increase sum of savings and others should be measured.
4) As for satisfaction indexes, subjective desire-meeting level and also meeting level to important expenditure itemes and others should be considered.
Making use of these indexes, directions towards better management will be found.

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The conditions for making bread refrigerator, that is, the yeast content (1.7%, 3.3%), the fermenting times (16-72 hrs at first fermentation and 1.0-2.0 hrs at second fermentation), and the fermenting temperature (2°, 5°, 10°, 15°C), were investigated. They were compared with the conditions by usual method. Those results are as follows.
(1) In fermentation test, the dough continued to be good condition longer at 1.7% yeast content when the first fermentation at lower temperature.
(2) In baking test, the products were good in quality at 1.7% yeast content, at lower temperature (5°C) in the first fermentation 16-24 hrs and after 1.0 hr in the second fermentation. The bread mentioned above using refrigerator were almost the same in quality as that by usual method.

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