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Volume 27, Issue 2
Displaying 1-15 of 15 articles from this issue
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Ikuo TSUNEMI1976 Volume 27 Issue 2 Pages 79-85
Published: April 20, 1976
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSDownload PDF (1595K) -
Chemical Components and Hot Water Soluble PolysaccharidesAkiyo ANDO1976 Volume 27 Issue 2 Pages 86-91
Published: April 20, 1976
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSPileus and stipe of dried Shiitake were analyzed separately, and their chemical components and constituents of hot water soluble polysaccharides were compared.
The results were as follows :
1) Crude protein, mannitol and nucleotide contents of pileus were much higher than those of stipe. However, crude cellulose and nitrogen free extract contents of pileus were lower than those of stipe.
2) Hot water soluble polysaccharides of pileus and stipe were heteropolysaccharides in which glucose is a major component, and each polysaccharide contains some amino acids.
3) White needle crystals were isolated from ethanol solution when the pileus hot water soluble polysaccharides were made. The crystals were identified as mannitol by means of mixed melting point test, elementary analysis and infrared absorption spectrum.View full abstractDownload PDF (963K) -
Shoko SHIBUKAWA1976 Volume 27 Issue 2 Pages 92-99
Published: April 20, 1976
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSOperative conditions of pressure cooker for the cooking of polished rice were investigated. The best results were obtained under the following conditions ; The ratio of rice and water was 100 to 126, and previously soaked rice was boiled for 5 min using the inside-pan. After heating the cooker, it was left intact for 15 min for steaming.
Cooked rice with pressure cooker was more adhesive in texture and more yellowish color than that of the conventional automatic pan heated by gas or electric current. In order to find out the causes of differences, comparative studies were performed on the ratio of starch gelatinization, the quantity of soluble matter by washing, theological characteristics and microphotographical features, etc. As the result, it was found that high adhesiveness of cooked rice with pressure cooker was due to the breaking down of boundary tissures of rice granule and of starch granule by overswelling.
The result of sensory test showed that this high adhesiveness was not so palatable as ordinary cooked rice.View full abstractDownload PDF (3533K) -
Hatsue NAITO, Nagao SHIBATA1976 Volume 27 Issue 2 Pages 100-106
Published: April 20, 1976
Released on J-STAGE: March 12, 2010
JOURNAL FREE ACCESSIn order to see the effect of spices as the appetizer on food consumption of healthy animals and that of curry powder on anorexia caused by pottasium deficient diet animal experiments were conducted. The kind of spices tried and their levels in % mixed in the diet were wasabi powder : 1.0, 2.5, and 5.0, pepper : 0.05, 0.10, and 0.30, and curry powder : 0. 5, 1. 0, and 3.0. The results obtained by a month feeding of rats in each experiment are as follows. (1) There was no effect of spices on food consumption observed, irrespective of the kind of spices and their levels added to the diet. (2) The 0.5% curry powder did not act as the appetizer on the pottasium deficient anorexia, showing no difference in food consumption from the control. (3) The ratio of kidney weight to the body weight, the low serum pottasium level, the high values of SGOT and SGPT, and fatty liver degeneration were observed in all pottasium deficient animals, regardless of the existence of 0.5% curry powder in the diet.View full abstractDownload PDF (1929K) -
Toshiko YASUDA, Michiko SHIMOMURA, Kiyoko YAMAZAKI1976 Volume 27 Issue 2 Pages 107-110
Published: April 20, 1976
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSThe sautés were prepared with two kinds of cooked rice, one was cooked by the customary cooking method and the other by the “Yutori method”, and the characteristics of these two sautés were compared by texturometer measurement, microscopic observation, sensory test, and some chemical analyses.
The processing of the saute with “Yutori method” rice was easier than the case of customary cooked rice.
According to the microscopic observations, butter employed for the processing was uniformly distributed on the surface of rice granules of “Yutori method”, while this uniformity was not observed in the case of customary cooked rice. The amount of lipids extracted with hexane was larger from the former processed rice than this from the latter rice.
In sensory test, the difference between these two sautés was scarcely recognized.View full abstractDownload PDF (1089K) -
1976 Volume 27 Issue 2 Pages 110
Published: 1976
Released on J-STAGE: March 10, 2010
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Sinako SASAKI, Sonoe HIRAMATSU1976 Volume 27 Issue 2 Pages 111-115
Published: April 20, 1976
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESS1) On the four kinds of square cloth with 10, 15, 20 and 30cm length of a side, the drying tests are carried out in nature. The following results are obtained : The drying rate depends on the dimension of cloth. The smaller the cloth is, the swifter it dries. The relation between the evaporation rate v and the length of a side of cloth x is given by the equation : v = ax + bx2. And it is clear that increasing the dimension of cloth, the evaporation per unit area decreases.
2) Comparing the drying state that the cloth is hung by a side with the state that the cloth is holded on a drying pole, the former dries more rapidly and efficiently than latter.
3) The evaporation rates are measured on the cloth of 30×60cm2 under windless condition and condition with the wind velocity 50cm/sec, changing the width of drying pole. The broader the width of drying pole, the more evaporation occurred. In the windless condition, the effect of width of the pole appears evidently.View full abstractDownload PDF (773K) -
Yae HASEBE, Haruko MUTO, Takako HARADA, Sachiko IIZUKA1976 Volume 27 Issue 2 Pages 116-120
Published: April 20, 1976
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSAs a basic study on the garment planning of men, 700 subjects were measured from 20 to 59 years of age. Using seven items (i. e., stature, length of lower extremity, waist height, chest circumference, waist girth, hip girth and neck base circumference), we gave a cursory observation on the adult male body form that was analysed cross-sectionally. Some discussions were made especially on the changes of trunk form according to the age, based upon the width-depth indices of chest, waist, hip and neck base.
The main results are summarized as follows :
1) In generally, the adult male body form turns into short and stout type, because three height measurements decrease progressively while the circumferences increase remarkably (Table 1 and 2, Figure 1).
2) On the trunks, chest depth, waist depth and hip depth increase progressively according to the age. This tendency is most remarkable on the waist. On the base neck, the width-depth index increase progressively, for the width of this part decrease obviously according to the age (Table 4, Figure 2).View full abstractDownload PDF (1063K) -
Of Upward Openings in WinterMichiko NAKAHASHI, Fumiko SAKAI1976 Volume 27 Issue 2 Pages 121-127
Published: April 20, 1976
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSTo make clear the physiological effects of clothing on human body, we made experiments on clothing form which alter the loss or gain of body heat according to the surrounding temperature.
In this report, we present the results of an experiment in wear that the upward openings in winter gave effects on the skin temperature, the clothing climate, the moisture under clothes and the sublingual temperature. The subjects were put on sweaters with various opening conditions, i. e., turtle-neck and V-shaped neck collars, under the different surrounding temperatures and wind velocities, and the results were compared. Under the low surrounding temperature, difference of skin temperature due to the form of collars was remarkable near the opening part, especially at the throat. For the influence of wind, the loss of skin temperature was remarkable at the throat when V-shaped neck sweaters were taken in windy weathers.
By these results, the importance of adjustment of clothing conditions in cold and windly climate was proved.View full abstractDownload PDF (1334K) -
Proportions to the Hip GirthChiyo MOMO, Yoko MATSUYAMA, Yukiko MATSUZAKI1976 Volume 27 Issue 2 Pages 128-133
Published: April 20, 1976
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSIn order to get the basic data for constructing patterns of garments, body measurements of 1637 Japanese males and females from 6 to 29 years of age, residents around Chiba City and Ichikawa City, were taken on 25 items in 1966 and 1967.
Four indices, i. e. waist girth, maximum thigh girth, crotch to waist and total crotch length in relation to the hip girth respectively, were studied in this paper.
Following results were taken :
1) Some differences between mean values of our subjects and the control group (the national statistical materials) were significant (p<0.01, <0.05) (Table 2).
2) Three indices, expect for that of maximum thigh girth, change gradually according to the age. Especially around the junior high school ages, this tendency seems to accelerate. (Fig. 1)
3) Regarding the standard deviations of these four indices, any clear tendency was found neither by age nor by sex.
4) Body proportions combined four indices, in each sex, show the differences between age groups. And the sexual differences are obvious for all age groups. (Figs. 2, 3)View full abstractDownload PDF (846K) -
Shigeki KOBAYASHI, Kazuko YAMAUCHI1976 Volume 27 Issue 2 Pages 134-137
Published: April 20, 1976
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSIn this paper, a method of determing a small amount of oily soil in aqueous solution is introduced.
The outline of the procedure is as follows : A suitable volume of the sample containing oily soil equivalent to 0.52mg stearic acid is evaporated to dryness on a water bath in a porcelain evaporating dish. After the evaporating dish is dry, the residue is transferred to a micro Soxhlet extractor with filter papers (free from oily soil) and extracted with benzen. The extract is transferred to 10 to 25 ml volumetric flask and made up to the mark with benzen. The amount of oily soil in the extract is estimated with the monomolecular film equilibrium lens method presented by T. Tachibana and his coworkers.
With the present method, oily soil, 0.54mg stearic acid equivalent, is determined within an error range of ±5%.View full abstractDownload PDF (627K) -
Redeposition and Prevention of Fatty SoilsTsuyoshi FUJITANI, Reiko SUGIHARA, Kiyoko FUJII1976 Volume 27 Issue 2 Pages 138-142
Published: April 20, 1976
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSIn order to elucidate the process of redeposition of fatty soils in solvent cleaning, and to find the method to minimize the redeposition, a series of experiment was carried out with the materials : liquid paraffin, stearic acid, oleic acid, tristearin and triolein as model fatty soils in tetrachloroethylene, wool, cotton and acrylics as test fabrics.
The following results were obtained.
1) The quantity of fatty substances adhering to the test fabrics was irreverent to cleaning temperature nor immersing time, but increased proportionally to the concentration of the fatty substances in the solution. The quantity of adhering substances under a controlled condition was the order of, cotton>wool>acrylics, irrespective of the kind of fatty substances.
2) Centrifugal extraction reduced the quantity of adhering substances to 5-10% of that by dripping method, and proved to be very effective in removing the solution especially on wool, but the effect was less on cotton.
3) Rinsing with tetrachloroethylene also decreased the quantity of adhering substances, but the efficiency was inferior to that by centrifuge, in spite of applying as much as 50 times of tetrachloroethylene in weight.View full abstractDownload PDF (826K) -
Behaviors on the Corrosion of Mild Steels in Seasoning SolutionsMinase HIRANO1976 Volume 27 Issue 2 Pages 143-148
Published: April 20, 1976
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSProblems on the corrosion of metal cooking utensils in seasoning solutions has little been studied.
In order to obtain such information as durability of cooking utensils which are used frequently in seasoning solutions, and the effect of dissolution products of the metals on food, the weight loss and corrosion rate of mild steels were determined by using various seasoning solutions.
It was found that the effect of seasoning solutions could be classified into the three groups ; a) strong corrosive solutions such as salt and vinegar ; b) weak corrosive solutions such as sodium bicarbonate and sugar ; c) medium corrosive solutions such as chemical by synthesized seasonings, soy-paste and soy-sauce. Corrosion of mild steel in salt and vinegar solutions are inhibited by the addition of these c) group seasonings.View full abstractDownload PDF (1703K) -
An Outline of the Method and an Example of the CalculationYasuko IZUSHI1976 Volume 27 Issue 2 Pages 149-154
Published: April 20, 1976
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSTo keep good health, it is important for us not only to aquire the knowledge of nutrition but also to secure the money for necessary food. So we need to know easily the proper food cost according to the various conditions of our living. The author developed a new method of the calculation of the theoretical food cost after the detailed studies of the recent actual food cost.
The characteristics of this new method are as follows.
1. The calculation of the theoretical food cost is done in two parts as shown below.
“Basic Food Cost”-Cost of meals taken at one's own home.
“Cost of Eating-Out” -Cost of meals taken out of one's home.
2. The average of the theoretical food cost per head of the Japanese in 1970 is a standard. Then the indexes of many variation of the theoretical food cost influenced by the difference of prices, income, district, etc. are set.
The proper food cost according to the various conditions of our living is calculated quite easily by combining these indexes with standard theoretical food cost of 1970.View full abstractDownload PDF (1344K) -
Natsu MATSUZAKI, Kotomi TSURU1976 Volume 27 Issue 2 Pages 155-158
Published: April 20, 1976
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESS
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