Rice was cooked under the different quantities such as 1/5 to 5/5 volume of the capacity of cooking kettle, and the tastes were compared as sensory and objective methods.
The results of sensory tests :
1. Each sample showed different taste ; 4/5 volume was best, and 5/5 volume was poor, 1/5, 2/5 or 3/5 volume was intermediate.
2. Rice at the different parts of cooking kettle were compared. For the samples of 4/5 volume and 5/5 volume, the upper part just inside of cooker was most tasty, while at the bottom of center part was tasteless.
The results of objective tests :
1. Rice cooked under the 4/5 and 5/5 volumes were compared as following respects.
a) A grain size (length and width) did not differ significantly. b) Water contents were about 64 percent in both samples. c) Dehydration rate of the later was higher throughout the test.
2. Following respects were found to be about same result in both samples.
a) “Cells” of the grain seems to be smaller at the upper part just inside of cooker. b) During the process of cooking, temperature rose linearly to boiling point at the upper part just inside while irregular increase at the bottom of center part.

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Very few papers have been presented on the corrosion and surface discoloration behaviors of aluminum cooking utensils in solutions used for cooking. It was found that corrosion behaviors of aluminum cooking utensils are greatly different from those of mild steel utensils already reported in this journal (Part 1).
Very high rates of corrosion of aluminum plates (JIS 1050) and aluminum foils (JIS 1N30) were observed in sodium bicarbonate solutions of pH higher than 9 (30 minutes boiling tests). Contrary to common belief, it was observed that the aluminum specimen was little corroded in solutions of pH lower than 6 including vinegar solutions.
Visual aluminum surface change in color brown to black took place in the pH 6-9 boiling solutions of elephant food (Amorphophalus konjack C. Koch) cake, raw chinese noodle and saccharose.
Electron diffraction patterns of the surface layer of discolored aluminum foils formed in solutions of sodium chloride and saccharose showed the existance of γ-Al₂O₃ and boehmite.

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The aroma components of roast soybeans were analyzed by gas chromatography. The headspace vapor (HSV) -gas chromatogram of roast soybeans was compared with this of roast defatted soybeans and these grams revealed about forty five peaks, respectively, but the peak intensities of the several peaks found in the latter were considerably higher than those of the peaks found in the former.
It seemed that hydrogen sulfide, sulfides, basic and carbonyl compounds were the main volatiles of the roast soybeans. Acetaldehyde, propionaldehyde, isobutyraldehyde, n-butyraldehyde (isovaleraldehyde or methyl ethyl ketone) and capronaldehyde were identified from the volatile carbonyl fraction of the roast soybeans.
The aroma and the HSV-gas chromatograms of four kinds of “kinakos” (roast soybean powder sold on market) were similar with each other, but they were lacking in savory aroma and in several peaks found in the HSV of the fresh roast soybeans.

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The purpose of this paper is to propose a new method capable of drawing and cutting the ERIKATAAKI geometrically by designing a cutting way due to the previously reported drawing method for the neck line.
The stretch percentage and the fittability index of its reciprocal which suggest the ease of the neck line sewing on drawing are respectively compared with the inclined angle of a warp yarn that indicates the ease of the practical neck line sewing.
From the results thus obtained, a triple broken line cutting method is proposed for easy cutting and sewing. Besides, a new paper stencil is made up by applying the cutting way for the ERIKATAAKI due to the triple broken line cutting method to a paper stencil for the neck line.

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The effect of the concentration of sodium dodecyl sulfate (SDS) on oil/water interfacial tension is studied by two drop volume methods-one (the method 1) which consists of expelling oily drops from a capillary tip into the aqueous solution, and the other one (the method 2) expelling drops of aqueous solution into the oil-and the Wilhelmy method.
In the higher concentrations of SDS above c. m. c., the lowest interfacial tension is observed by the method 1, because of the excess of the surface-active species in the oil/water interface, while in case of the method 2 the diffusion to the interface of the surface-active species proceeds at a reasonably low rate, as a result of which the highest tension is obtained.

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During the early part of the child's existence the home shelters the whole of his life : sleep, play, work, nutrients for his growth, direction in the formation of habits, privacy, and his pleasures and satisfactions. Therefore, recently, every family earnestly desires having a room exclusively used for the child even if the family lives in small quarters. In order to find out the actual situation of the child's rooms and how they are used, an investigation has been carried out. The results are as follows :
(1) In the Japan Housing Corporation's houses with three bedrooms, the largest bedroom is used as the master bedroom and smaller ones are used as the child's rooms, no matter in what direction they face.
(2) Except for sleeping hours, children spend only 10% of 24 hours in the child's rooms. Most of the children stay in their rooms for 1/5 of the time between their coming home from school and going to bed.
(3) Boys stay in their rooms just for study, while girls are concerned with many activities other than their studies in their rooms.
(4) In the 3LDK type house which has a living room, each child has a room of his own, but in the 3DK type house the child has a room with a brother or sister.
(5) As the children grow older, the child's room gradually becomes an area which should meet the child's need for privacy.
(6) There are slight differences between the parents and children in thinking of the child's room or of its space. Also there are differences between ideals and the present situation.

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Children, in school, already have more or less knowledge and experience on a subject matter, although differing in growth, sex and region. Under suitable guidance, the effect of school education can be improved. It holds true in homemaking education.
An investigation was carried out in the second, fourth and sixth grades in seven public primary schools and the primary schools attached to two universities of education (3, 052 children of both sexes in all). A questionnaire was used to examine the children's knowledge and experience on “cooking” according to grade, sex, region (residence areas, new-development areas and commercial areas), food and cooking tasks.
The results obtained were as follows :
1. Children who have experience in cooking increase in number with the increment of the grade.
2. In each grade, the number of the experienced girls are more than that of the boys.
3. On cooking task, the second-grade children are more in number in the commercial areas than in the other areas, but the children of the fourth and sixth grades are more in the residence areas. With regard to frequency and period, the sixth-grade children are less in the residence areas.

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[in Japanese]

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