Methods of mensurations on multi-points biting clearances of noodle-doughs using a texturometer (“multi-points mensuration method”) were investigated.
Noodle-doughs made from various flours were measured by this method, using 18 mm lucite, needle and knife plungers for biting.
Peculiar relations between biting clearances and cohesiveness or 10 bite ratio were observed, and each plunger had a distinguishing trait. These were characterized by the slopes of regression lines or the slopes of lines crossing through specified two points of biting clearances.
Comparisons of texture characteristics of various noodle-doughs could be made in combination with measurements of 10 bite ratio and multi-points mensuration method.
Also these methods would be useful for investigating textures of cooked noodles and other processed foods.

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The authors have reported on the effect of ultrasonic cleansing process adopted for the purpose of removing agricultural chemicals containing cupric ions from vegetables and fruits, and its influence on vegetable organism.
In this paper, the ultrasonic cleansing process is adopted also for the purpose of removing detergent (including ABS) and vermiculite powder, which is used as artificial dusts, from vegetables and strawberry. The relationship between ultrasonic frequency and cleansing effect on removing Cu²⁺ from parsley is also observed.
Following results were obtained.
1) ABS and vermiculite powder adhering to vegetables and fruits were effectively removed by the ultrasonic irradiation.
2) The most effective range of the ultrasonic irradiation to remove Cu²⁺from parsley contaminated by copper-contained chemicals was approximately 28-50 kc in frequency.

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Present study was carried out in order to obtain the information of the relationship between the saltiness and sourness of food. The relationship was examined by organoleptic test using the solution mixture of sodium chloride and acetic acid at the concentrations corresponding to the ordinary food.
The saltiness of sodium chloride was intensified by the addition of a small amount of acetic acid. That is, the saltiness of 1-2% sodium chloride solution was enhanced by the addition of 0.01% acetic acid, and that of 10-20% solution was enhanced by 0.1% acetic acid. However, the saltiness of 1-2% sodium chloride solution was reduced by the addition of 0.05% acetic acid, and also that of 10-20% solution was reduced by above 0.3% acetic acid.
The sourness in all concentrations was enhanced by the addition of a small quantity of sodium chloride, while it was reduced by the addition of a large quantity.

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The nutritive components of the brown rice harvested in the Meiji era and preserved for about seventy years in the sealed can at room temperature (we call it Meiji-rice hereafter) were analyzed and compared with those of new rice.
The experimental results were as follows : 1) The contents of water, crude fat and crude fiber of Meiji-rice were less than those of new rice, especially the contents of B₁ and B₂ were remarkably decreased. 2) Amino acid composition in glutelin isolated from rice showed a slight difference between the Meiji-rice and the new rice, but the amount of NH₃ in the Meiji-rice was about 1.4 times higher than this of the new rice. 3) The quantity of “fat-by-hydrolysis” of the Meiji-rice starch was less than about half of this of the new rice, but the fatty acid composition was found about the same though only linoleic acid in the Meiji-rice was less than the new rice. 4) As to minerals, the contents of Pb, and these of Fe in Meiji-rice were higher than those in new rice, while the contents of Cd and Cu in Meiji were about 40 percentage of these of new rice, Mn and Zn didn't show a remarkable difference between these two. As and Hg was trace in both Meiji-rice and new rice.

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Antioxidative activity of the browning reaction products of L-ascorbic acid and n-butylamine was investigated comparing with that of the commercial antioxidants.
Browning reaction products of L-ascorbic acid and n-butylamine showed the strong antioxidative activity, which was effected by heating time. The stronger antioxidative activites were produced by heating for 6 and 12 hr than those of heating for 24 hr.
The nondialyzable matters and the dialyzable matters of the browning products (100°C, heated for 12 hr) had the strong antioxidative activity, but the latter had slightly greater activity than the former.
A fraction (P-I) fractionated on Sephadex G-15 column chromatography had strong reducing properties and the strongest antioxidative activity and absorption maximum at 270 nm. The antioxidative activity of P-I was stronger than that of DL-α-tocopherol or BHA.

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The seam around the armhole tends to be easily opened from being stretched : the sewing thread might be frayed; the fabric might be broken; or the yarn might be slipped, depending on the material. Therefore, we experimented with the strength of the seam around the armhole by using the textile tensile strength tester, dealing with four kinds of materials such as cotton plain weave, cotton satin, polyester plain weave, and polyester crape, as well as with three kinds of yarn directions such as warp, weft, and bias in connection with four different lengths of the seam allowance such as 0.4, 0.6, 0.8 and 1.0 cm.
The results obtained are as follows :
1. The warp as well as the weft of satin fabric and polyester fabric are easily slipped around the armhole. As a result, the seam allowance must be wide for the strength of the seam.
2. In the case of bias, the strength of the seam is not affected by the length of the seam allowance.
3. In the case of the elastic or bias material, the elastic sewing thread should be used for the strength of the seam.

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It is of great importance to consider of the opening of the seam in hand-sewing. The relations between the hemming techniques and the opening of the seam have not been obtained. In order to investigate the opening of the center seam the creep-experiments were carried out with the seven kinds of the hemming technique by the running stitch and the semi-back stitch respectively.
The main results were as follows :
1. The smallest opening was observed in the semi-back stitch after-treated with the catch-stitched seam technique.
2. The largest opening was observed in the running stitch after-treated with the French seam technique.

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The brightening effect of polyester fabrics with two disperse type dyes, i. e. the series of benzoxazol and naphtalimid in perchloroethylene containing a small amount of water has been investigated and compared with that in aqueous dispersion.
For both types of dye, we have found that the higher the dyeing temperature, the better the brightening effect over the range of 103-133°C.
It seemed that the addition of a small amount of water and also of dispersing agent did not particularly influence the brightening effect.
The brightening effect in perchloroethylene was far inferior to that in aqueous dispersion. This result may be attributed to the partition of each dye between the dye liquor and the fiber.

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We recognize empirically the individual variation of the form of toes and also its deformation which accentuates metatarso-phalanx angle according to the age. A part of the dissatisfaction of consumer with the ready-made shoes issues from lack of consideration for the morphological changes due to the ageing.
For 156 men and 291 women of Ishikawa and Toyama Prefectures, right side foot photographs and five anthropological measurements (stature, body weight, foot length, foot breadth and tibial malleolus height) were taken. On the photographs medial metatarso-phalanx angle was measured, and two groups are distinguished : one is the normal type of which the metatarso-phalanx angle is more than 160°, and the other is the deformed type of which the angle is less than 159°. 86.5% of men and 76.3% of women are found in the normal type group. The difference between mean values of these two groups is 17° for both sexes. The mean value of foot breadth in the deformed group is 3 mm larger than that of the normal group, and the difference is significant. We remarked certain positive correlation, for women, between body weight and right toe deformation, although this tendency was not followed in men.

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To investigate the damage of feathers caused by exposing to radiation of ultraviolet ray, untreated and washing treated feathers were exposed to ultraviolet ray and the growth of X-ray-crystallinity during exposure was studied experimentally.
Stanlay Sun Lamp SSL 250A was used as the source of ultraviolet radiation. The characteristics of this lamp are as follows; the wave-length of maximum intensity is about 365 nm, which can be absorbed by feathers. The radiation energy of this wave-length is 403 μW/cm² at the distance of 50 cm from the center of the lamp.
It was obtained that as the exposure time increased, the X-ray-crystallinity of the feather increased and the relation between ultraviolet radiation dosages and X-ray-crystallinity was linear in the range of our experiments.
From these results it is considered that feather quilts have not to be exposed to direct rays of the sun, because it seems that feathers will receive radiation damages by solar radiations more than by lamp used in our experiments.

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[in Japanese]

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