The retrogradation of starches in foods heated by electronic range, electric rice cooker and gas oven was investigated.
The quality of foods was determined by measuring starch gelatinization ratio, X-ray diffraction pattern of starch and sensory test.
For this research, rice and sweet potatoes were selected as starch rich foods and they were stored at 6°C or -20°C after cooking. The frozen foods were thawed at 30°C.
The starch gelatinization ratio of foods heated in the electronic range in storage was more decreasing than that of foods heated with the electric rice cooker or the gas oven. Crystalline structure in X-ray diffraction pattern of starch appeared in the early storage at 6°C of rice heated in the electronic range, but it was not observed in the precooked and thawed rice.
X-ray diffraction pattern of precooked frozen sweet potatoes was slightly different by cooking methods.
As a result of sensory test, quality of the precooked frozen rice by electronic range was significantly inferior than that by the electric rice cooker, but the precooked frozen sweet potatoes did not show significant difference in quality by cooking methods.

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Through the experiments of boiling sample pieces of whale meat in ethanol (15 vol% concentration) solution and in aqueous solution, both having the same concentration of organic acid or casamino acid, it was found that the weight of the boiled meat, and the water percentage, the water content and the dried matter in the boiled meat were larger with the meat boiled in ethanol solution than in aqueous solution.
By varying the concentration of the acid, it was found that the values mentioned above increased as the concentration increased. The effects of free organic acids and glutamic acid were markedly greater than those of their Na salts. When the organic acids are equal in concentration, the water percentage, the weight, the water content, and pH and acidity of the seasoning liquid used for boiling the meat varied depending on the kinds of organic acids. Glutamic acid and arginine had greated effects than other amino acids on the water percentage, the weight and the water content. All the values obtained with the boiled meat varied slightly according to the kinds of nitrogenous mixtures.

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In the case of making jelly containing princemelon (Cucumis Melo L. var. Prince) juice, the jelly was hardly gelated and from this fact it was found that this juice had a high proteolytic activity. To elucidate the enzymatic properties, the characteristics of the crude enzyme were investigated and the enzyme was purified.
The optima conditions for pH and temperature of the crude enzyme preparation were observed at 10.9 and 60°C, respectively, and this preparation had an optimum substrate concentration at 0.8% for casein. This activity was inhibited by the addition of heavy metal ions, such as Hg⁺⁺, Ag⁺ and Fe⁺⁺⁺ but not affected by any other ions. However, the co-presence of Mg⁺⁺ and Ca⁺⁺ during dialysis of this enzyme preparation was found to contribute the stabilization of the preparation during this process. From the comparison of the action of some specific inhibitors for some functional groups, it became clear that this enzyme was inhibited sufficiently by PMSF, slightly by PCMB and iodoacetamide and not by EDTA. From these results, it was suggested that this enzyme would have serine residue (s) as its active center, but this point had to clarify furthermore.
The crude enzyme preparation was purified to 11.4 folds by the successive purifying process, such that dialysis, column chromatography on CM-cellulose and gel chromatography on Sephadex G-100, and the molecular weight was estimated by gel filtration to be about 47, 500.

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There are various kinds of cutting operation of kitchen-knife according to the direction of cutting, motion relative to the cutting edge of kitchen-knife, namely perpendicular cutting, forward cutting and backward cutting etc.
In this report are described results of experimental study in case of forward cutting and backward cutting compared with those of perpendicular cutting. When the upper surface of test piece to be cut is set up with some angles respective to the horizontal plane and the kitchen-knife, cutting edge of which is kept parallel to upper surface of test piece, cuts vertically in that piece, forward and backward motions of kitchen-knife are superposed to the cutting motion perpendicular to the cutting edge. Thus, we can obtain forward cutting in the former case or backward cutting in the latter.
Under these conditions, relationship between mean cutting speed and cutting resistance force is obtained and the deformation of cut specimen induced by kitchen-knife is observed.
Moreover, a few kinds of foods are cut as test pieces and their cutting resistance is investigated.

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Soiling of polypropylene (P. P.) knitted fabrics was compared with that of other knitted fabrics using suspensions of carbon black in carbon tetrachloride, and soil removal of artificially soiled P. P. knitted fabrics were investigated with beef tallow soap, sodium alkylbenzene sulfonate (hard type), sodium dodecyl sulfate and polyoxyethylated nonylphenol, with or without addition of builders.
Main results obtained are as follows :
1) Although polyoxyethylated nonylphenol exhibited high detergency for P. P. knitted fabrics, the addition of builders did not exhibit any increase in detergency.
2) Sodium alkylbenzene sulfonate, formulated with sodium tripolyphosphate and sodium carboxymethylcellulose exhibited high detergency for P. P. knitted fabrics.
3) Synergistic effect of beef tallow soap and polyoxyethylated nonylphenol on detergency was not appreciable.
4) Soilability of P. P. knitted fabric in carbon black/carbon tetrachloride suspension was less than that of other knitted fabrics.

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For the purpose of examining the variation of the increment of growth in babyhood, we selected the mixed-longitudinal samples (138 males, 106 females) from 1, 316 babies measured in 1973 and discussed in the Part 1 of our report.
The items of measurement in this paper are stature, upper extremity length, lower extremity length, head girth, chest girth and body weight. The following results were obtained.
1) The monthly increments in each item is maximum at 1st or 2nd month after birth and decrease according as the month goes on.
2) The range of the increment of each item is wide in early babyhood and it becomes less according as the month goes on.

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Illumination has great concerns in daily life and is used to look clearly at things and all sorts of optical illusion. The kinds and degree of brightness of this illumination influence vision greatly, especially when we purchase the cloth and ready-made clothes. In this investigation, we have made indexes of plane and solid with a pattern of spots, and then we shall report the visual change of the static and dynamic (turned) indexes under the artificial illuminations.

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In the previous paper we studied theoretically and experimentally the effects on the shape of lapel of tailored collar in turning up direction by Stuart and Baird bending theory, and found that the shape difference between the right and left lapel was affected by stitching methods.
In this study we examined the dimensional change of lapel caused by different stitching angles at the back side of upper part of collar connected with lapel. The difference between the shapes of lapel was compared, when collar body and foundation are stitched by the order-made and ready-made stitching methods respectively. The results are as follows :
1. The manually stitching method in order-made wear presents more excellent effect than the machine triangular stitching method in ready-made wear.
2. The more stitching angle is sharper, the more excellent effect is obtained in the machine triangular stitching method.
3. Each part of back side of collar is contracted in manual stitching, whereas elongated in machine triangular stitching depending on its interlining materials. This brings forth a lapel deformation.

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The development of language, especially the process of learning of particles and verb forms, of a child had been observed for three and a half years.
The subject is a Japanese girl C, born on the 7th July, 1940.
The following conclusions are obtained :
1) Almost all important verb forms (e. g. “ta”, “n”, “yo”) and many of ending-particles (“shujoshi”) (e. g. “yo”, “te”, “de”) appear from an earlier stage, and the other particle including case-particles (“kakujoshi”) appear later.
In other words, the “ji” s (particles and verb forms) used at the end of sentences appear earlier, and those used between words in sentences do later.
2) The causes of the trend mentioned above are considered as follows ;
(1) The sounds at the end of sentences are easily heard and understood by children.
(2) For children it is difficult to grasp the relations between the particles and their neibouring (just before or after) words.
(3) In the daily conversations at present, the case-particles are omitted so frequently that children have few chances to hear and understand them.

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This survey was conducted to investigate the relationship of the farming family with aged people. One hundred twenty-one senior citizens at Kashimadai-cho, Miyagi-ken, where rice cultivation is a dominant source of income, were selected at random and interviewed in July 1973.
The statistical results are as follows;
1. Where the degree of intimacy was found to be significantly deep, the aged are still enjoying their matrimonial lives and free from anxieties about illness and financial lives.
2. The correlation of the sex, the age of the aged and the degree of participation in farming with the family-intimacy, was not distinctly recognized.

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[in Japanese]

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