In contrast with our last report in which the handling temperature was fixed at constant level, experiments were carried out under the three different combinations of handling temperature. Namely, the temperature of the room at 32°C-of the batter at 35°C, likewise, 20°C-35°C, and 20°C-20°C, together with the two variations in the quantity of added fats and oils, i.e., 7.7% and 12.1% of the total weights of materials, since properties of fats and oils assumed to be highly affected by the temperature.
Results were as follows :
There were significant correlations between the hardness of cake and S.F.I. at the temperature equal to that of the batter; and also between the specific volume of cake and S.F.I. with a few exception.
Cake was softer and larger in its specific volume when the melting point of fat or oil was lower, or the quantity of added fat or oil was smaller.
Differences in the sensory evaluation which caused by the variation of handling temperature were insignificant for the cake which added the liquid oil or the fat of which melting point is low, except the fact that the texture was better when handled under the lower temperature, while the evaluation of cake which added the solid fat of higher melting point was generally better when handled under the higher temperature.

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以上の実験から次の知見を得た.
1) 煮熟したさつまいもは, うらごし, 練り操作などによって細胞粒子が破損し, でんぷんが流出しやすい.
このことは, さらに練り時間を長くすることによってきんとんの光沢をよくする.
でんぷんの流出の状態は, じゃがいもの場合と異なる.
2) 煉り時間によるテクスチュア評価値への影響はあまり顕著でない.
3) 離漿は, きんとんの水分量の増加にともない多くみられるが, 砂糖との間には有意な相関はみられなかった.
4) 光沢と砂糖添加量, きんとんの水分量との間にはいずれも高い相関が認められた.光沢への影響は水分よりも砂糖の方がやや大きい.
5) きんとんの光沢は, 砂糖45%, 水分40%のものが最もよかった.

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1) 牛乳羮の調製にあたり, 牛乳の添加量が多いほど牛乳羮の硬さ, もろさが減少する.
2) 牛乳の添加量が多いほど牛乳羮の凝集性が増加し, 離漿が減少する.これは牛乳羮の性状の安定性が増加するためと思われる.
3) 牛乳羮の離漿には比較的多量のカゼインと少量の脂肪が含まれているので, やや青味がかった白色を呈する.
4) 牛乳成分のうち, カゼインと脂肪は強固な結合状態を保ちながら牛乳羮の硬さに影響をおよぼす.
5) バター, カゼイン添加試料による牛乳美の硬さ, もろさはおのおのの添加量に影響され, 特に, カゼインの場合は添加量が増えるほど硬さ, もろさは減少する.

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Kimono is constructed flat and easy in length- and width-wise direction, so that it is accomodated to some any body forms. However, the yuki-the sum of shoulder width and sleeve width?is constructed less easy and should be varied according to body form. The present experimental research has been designed to find the relation between the shoulder width and holding up motion of arm.
It has been found that during holding up and down arm repeatedly, the sleeve line and a fixed point on the side line of miyatsuguchi-the open part of kimono sleeve-are less displaced and so the dressing is less wearing out of shape, as the shoulder width is construct ed shorter and the sleeve width longer.

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We investigated six islands that will be under the Honshu-Shikoku Bridge-Onomichi-Imabari route. We are doing this study to improve the living conditions and to promote the social welfare of the district.
As the first step in our study we found out the regional characteristics before the bridge is constructed.
1) Composition of Income by Industry : The income of the people in Hiroshima prefecture zone is mainly that of secondary industry. Almost half of that of the people in Ehime prefecture zone is from tertiary industry.
2) We set up “environmental indicators.”
“Environmental indicators” means measures for evaluation of living conditions.
Economic indicators are high in Hiroshima prefecture zone including Hakata-cho. Social indicators are high in Ehime prefecture zone except Hakata-cho.
3) Principal towns where town offices situate show influence against surrounding towns and play an important role in the each district, but they are under the control of bigger cities.

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To find the means and characteristics of traffics of the six islands within the distance of approximately 40 km from the bridge which is to be constructed between Onomichi and Imabari, a, survey was made and the results are as follows :
1) Traffic route outside the island can be divided into three : Honshu to Shikoku, mainland to islands, between islands. Among them the most frequently used route is between mainland to islands and those between islands.
2) Mukaishima has only one route which runs between mainland and islands.
3) The main means of traffic within island is bus, which runs throughout island, but the island which has a round route is only Ikuchijima.
4) Routes having connection between ferry boat and bus were Innoshima to Onomichi route, and Oshima to Imabari route.
5) The movement of people made from the island to outside was found Mukaishima and Oshima most frequently. The destination of Hiroshima zone people was the cities located along the coast of the eastern section of Hiroshima prefecture, and that of Ehime zone people was mainly Imabari.

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We investigated the amendities of life of the inhabitants-zone of commuting, school attendance, shopping and medical service etc., and discovered the relation between these districts and the bigger cities near them. The result is as follows :
1) Commuting
The percentage of the inhabitants who work in their own island is higher than that of the inhabitants who work outside. Even those who work outside have a job in the nearby island. So the commuting is rather limited.
2) School Attendance
The percentage of the students who attend the school that is not located in their island is higher than that of adult worker who work outside. They tend to go to high schools that are in the cities of Honshu or Shikoku.
3) Shopping
The percentage of shopping in their own island is mutually related to the scale of commerce in the district.
4) Medical Services
The inhabitants in Hiroshima prefecture zone where they have big hospitals get medical services in their own island, but the inhabitants in Ehime prefecture have to go to Imabarishi.

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1日間の女子の歩行について, 調査・実験を行い, 1日の歩数・歩行だけのエネルギー代謝量が1日のエネルギー消費量とどのような関係にあるかを検討し, 次の結果を得た.
1) 女子の生活における1日の歩数は, 家内工業群, 農業群で7,000～9,000, 事務, 主婦, 学生群は12,000歩前後で一般にみるより多い.
2) 1日の全歩数と1日エネルギー消費量との相関は小さいが, 職業群でみれば高い.
3) 全歩行時の労作量値と1日エネルギー消費量との相関は高く, 歩行の労作量値が1日エネルギー消費量を規制していて, 坐位, 立位での作業の影響は少ないとの結果となった.

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鶏骨スープに野菜および野菜と調味料を加えて94±1℃で加熱し, 透明度と味覚に及ぼす影響をみた結果を要約すると次のようになる.
1) キャベツ, セロリーはたまねぎ, にんじんよりスープの透明度を高める作用がある.
2) 鶏骨スープに20%の野菜を加えると, スープのpHは低下し, Ca, Mgホルモール態窒素, 全糖量は大幅に増加する.
3) 鶏骨スープに混合野菜 (たまねぎ10%, にんじん8%, セロリー2%) を加えた場合は無添加の場合より透明度は低下するが, これにセロリー, キャベツを各5%ずつ追加した場合および食塩, ワインを1%ずつ追加した場合は, 透明度の高いスープが得られる.食酢を1%添加すると白濁するが0.3%ぐらい添加すると透明度は高くなる.
4) 官能検査の結果, 混合野菜添加スープは無添加のものより味, においともに好まれ, ワイン3%以下, 食酢0.7%以下であればスープの味を損わないということがわがった.

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