Experiments were carried out to find the most suitable ratio of ingredients for a low calorie Angel Cake, using maltitol syrup instead of sucrose.
Eight pairs of the sample of cake were prepared. These individual pairs consisted sucrose or maltitol syrup of different proportions, but equal in sweetness.The quality and taste of the samples were compared by using the sensory evaluation method.
As the result, most suitable combination of ingredients for the low calorie Angel Cake was as follows; egg white, wheat flour and maltitol syrup are proportionally 100, 50 and 130 by weight.
And it was estimated that the energy value of this low calorie cake was about 46 per cent of the ordinary angel cake which contains sucrose.

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Rice cooked by a pressure cooker, which is characterized by high temperature and short period of cooking time, was compared with that of the indirect electric rice-cooker method.
The results indicated that the rice cooked by a pressure cooker was very sticky and not uniform in hardness between the surface and core of the grain. This ununiformity could be improved by pre-soaking the rice in water for a longer period of time.

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Dried 'koshi-ann', one of the Japanese bean products, was suspended in 60% sucrose solution at various concentrations (0-32%). At its lower concentration (0-12%) it showed Newtonian flow on the Brookfield viscometer comparing with non-Newtonian flow at its higher concentrations (16-32%).
The kneading time or strength for the boiled down ann with sugar influenced the degree of the destruction of ann granules and the texture of ann.
After boiled down to the same water content, the ann heated with much water had a higher hardness and the resistant property for drying comparing with that heated with less water. Also, syneresis volume under pressure from these ann was higher in the latter than in the former. The freedom degree of water in boiled down ann was detected by NMR. It decreased following to the higher degree of boiling down.
The ann which made of dried 'koshi-ann' containing much naked starch granules was harder than the regular one.

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In order to investigate the off-flavor, formed during the storage of dried 'koshi-ann', head space vapor (H. S. V.) of azuki (red beans), kintoki (a kind of kidney beans) and winter peas, was analyzed by gas chromatography.
H. S. V. of the above three samples, stored at 40°C during 170 days, had a off-flavor and 17 peaks appeared in their gas chromatograms. Seven peaks of them were detected as carbonyls. Acetaldehyde, propionaldehyde, isobutyraldehyde (or acetone), n-butyraldehyde, isovaleraldehyde (or methylethylketone) and caproaldehyde were tentatively identified from the carbonyl fraction. The quantities of linolenic acid and linoleic acid in the dried 'koshiann', decreased during the storage, and the carbonyls formed by the oxidation of these unsaturated fatty acids seemed to be responsible for the off-flavor to some extent. The determination of caproaldehyde which increased apparently during the storage is expected as the new method to judge the freshness of the dried 'koshi-ann'. Six kinds of dried 'koshi-ann' sold in market were evaluated gas chromatographically.

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Effects of fermentation, and storage periods on the quality of bread from freezed dough were investigated.
The fermentation and freezing processes were combined as follows :
1) mixing-first and second fermentation-moulding-freezing-thawing-third fermentation.
2) mixing-moulding-freezing-thawing-first fermentation-third fermentation.
The sample of No.1 processes tried a short time storage (storage periods : 1, 5 and 10 days) and No.2 tried a long time storage (storage periods 1, 5, 10, 20, 30 and 90 days). The loaf volume of No.1 processes was some improved (storage periods 5 days) but bread from freezed dough was inferior than that of non-freezed dough. The reason of small loaf volume from No.1 process were considered as follows : The gluten net-work seems to be destroyed. The sample of No.2 processes showed a prominent decrease in loaf volume after 20 days. Besides a decrease of viable counts of yeast, at the of No.1 processes showed a sharp decrease of loaf volume after the thawing, but No.2 processes did not show similar trends.

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Succeeding to Report I, experiments were made on the bodily effects of clothing conditions in summer by wearing method. In summer the effects produced by upward and horizontal openings on the skin temperature, the moisture under clothes, the volume of perspiration, etc. were examined. Cotton broad cloth was used as the test material. The following shapes of collars and sleeves were used : -the stand-collar of closed type and the square neckline of open type; the puffsleeve of closed type, the flaresleeve of open type with the same coverage as puffsleeve, and the no-sleeve type. Six blouses with different opening conditions were made combining the above-mentioned collars and sleeves and one lace-type blouse was made, making holes about 20% area to the most-closed one with stand-collar and puffsleeves.
Measuring the skin temperature at various parts, it was made clear that the difference due to the shape of collars was marked at the neck and the throat, while that due to the shape of sleeves was marked at the shoulders and the upper arms. It was also made clear that the emission effect of bodily heat was more notable in the case of the lace-type blouse.
By this experiment, it was proved that the adjustment of clothing conditions to the climate was important to avoid the summer heat.
By this experiment, the importance of clothing conditions to avoid the summer heat was proved.

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Succeeding the previous paper, six indices (posterior waist height, crotch height, knee height, ankle height, crotch to waist and total crotch length, in relation to the stature respectively) of 1637 Japanese males and females from 6 to 29 years of age were studied to obtain some basic data for slacks patterns.
1) Comparing with the national statistical materials, some significant differences (p<0.01, <0.05) were found in regard to the mean values of 7 items measured (Table 1).
2) Three indices, these of posterior waist height, crotch height and knee height, change according to the age drawing a curve with peak at the junior high school ages. The crotch to waist index and total crotch length index in males decrease at the junior heigh school ages, whereas in females the former does not show any significant change and the latter increases around 12 years of age (Fig. 1).
3) Regarding the standard deviations of six indices, any clear tendency was observed neither by age nor by sex.
4) The body proportions, combined five indices, showed certain differences between age groups, which were more remarkable in males than in females. The sexual differences of body proportion are observed for all age groups (Fig. 2, 3).

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The objectives of the present paper are first to seek mechanical properties of woven fabrics which contribute to the good tailoring, and secondly to find out the appropriate value of taking-in and feature of wrinkling for the woven fabrics of which the good tailoring may be obtained.
The measurements of the mechanical properties were carried out about the characteristics of extension, bending, shearing and compression and also of the friction and surfase contour. The quality of making up of the woven fabrics of which the tailoring was finished by garment manufacturers was evaluated.
As a result, it was shown that small resilience in extension as well as large hysteresis in bending and shearing, that is, the plastic properties of the woven fabrics contribute strongly to the good tailoring of the woven fabrics. Large resistance to shearing and large energy and resilience in compression are also related to the good tailoring closely.
Consequently, these features seem to be closely related both to the shaping of the form of the garment and to the ability of the shape retention.
As to the taking-in value of the woven fabrics, good tailoring is associated with the moderate value of taking-in, while bad tailoring is resulted when its value is extremely small or large.
Finally, it was found that the fabrics of which good tailoring may be obtained are easy to wrinkle but recover soon from the wrinkle state.

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The amount of calcium ion deposited on laundered fabric and it's relation to yellowing were studied.
Cotton and polyester fabrics were laundered in hard water (containing 200 ppm calcium carbonate) with the following detergent compositions; namely, detergents (LAS), without, or, low and high phosphate content and tallow soap. An accelerated aging test were carried out at 100°C.
The amount of calcium ion was determined with Atomic Absorption Spectrophtometer by extracting the calcium ion deposited on the fabrics using 10^-2 mol EDTA at 50°C. The yellowness was determined by taking the reading on “b” scale of Color Difference Meter.
The highest calcium content was found on unsoiled cotton fabric laundered with the non-phosphate detergent and also on unsoiled polyester fabric laundered with soap. While those laundered with the high phosphate detergent exhibited the lowest calcium content, the calcium content on the fabrics soiled with oleic acid and laundered in four detergents were higher than unsoiled fabrics.
The calcium amount on fabrics and yellowing were thus correlated positively.

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Although the “I”, or strip, type kitchen is predominant in Japan, the “L” and “U” types are gradually increasing. Mundell found that the “U” type was most efficient among these three types of kitchen arrangement. In order to prove her result we have experimented with three sets each of “I” and “L” types with equipment in different frontages and orders and one “U” type. The experimental procedure was the same as Part I.
The results obtained are as follows :
1. The “I₂” and “L₂” types required the smallest amount of time in the meal preparation. No distinct difference is found in three types as far as time spent is concerned.
2. The largest number of footsteps is used in the meal preparation to and from the sink to the range, the dining table, and the refrigerator. The arrangement of such pieces of equipment is important for increasing the efficiency of kitchen tasks.
3. There are no difference in three basic types regarding steps, distance traveled, and number of motions during the cooking.
4. The areas next to the sink, the range, and the refrigerator are used quite often. Therefore the working surface should be provided in such areas.

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According to the method in part 1, the authors calculated many basic food costs under the various condition of living, and arranged them properly to examine the characteristics in relation with the family income.
The authors found a characteristic relation between the index of the basic food cost and that of the family income, and presented it as a formula.
The index is indicated as follows.
1. In case of the same year the standard (=100) is fixed on the average of the basic food cost and that of the actual family income of all households.
2. In case of time series the standard is that of 1970.
In case of time series the influence of price fluctuations is so sharp that we have to correct the food cost and the family income by the consumer price index shown as 100 in 1970, and then the index is set according to the corrected food cost and family income.
The authors also showed the above-mentioned formula by the concrete parabola. Using the graph of parabola will save a housewife the trouble of the calculation of her food cost.

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