The gelatinization in agar jelly is remarkably inhibited by heating with an organic acid. But fruit juice makes this gelatinization inhibition action (peptization) very weak. So several experiments were made on the gelatinization promotion factors in fruit juice and the following results were obtained.
1. The jelly strength of the jelly with an organic acid is intensified by the addition of salts of organic acid.
2. The jelly strength is not influenced by the difference of minerals or of combination forms (i. e., monobasic, bibasic or tribasic) of the salt of organic acid.
From those results, it can be inferred that in agar jelly, both gelatinization promotion action and inhibition action of organic acid peptization are caused by the salts of organic acid (mainly potassium citrate) in fruit juice.

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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 glucose or sodium chloride, 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 in ethanol solution than in aqueous solution. The inorganic salts examined (sodium chloride, magnesium sulphate, sodium dihydrogen phosphate, calcium chloride and three kinds of polyphosphates) increased the estimated values mentioned above. The amount of dried matter in the boiled meat was directly proportional to the concentration of sodium chloride. On the other hand, other three values had maximum values at a certain concentration of sodium chloride. Among three polyphosphates, only sodium pyrophosphate had greater effects on the water percentage than sodium chloride. It was found with both ethanol solution and aqueous solution that the water percentage was inversely proportional to the concentration of glucose, while the weight and especially dried matter and solid matter were directly proportional to the concentration of glucose. The tendency found by glucose was obtained also by six kinds of carbohydrates and glycerine.

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Effect of the state of heating after reaching to boil on the rice cookery was studied. According to the results of the sensory analysis, the rice cooked by stronger heating was more palatable than the one cooked by weaker heating.
The caloric force during cooking seemed to affect on the physical properties of cooked rice. In the case of the cooking under higher caloric force, the cooked rice showed less free water content, higher digestibility by glucoamylase and diastase, and also higher palatability. In contrary, when rice was cooked under lower heating just to keep simmering, the temperature of the rice during cooking was slightly lower than that of higher heating. These differences may attribute the lower palatability of the rice cooked by lower heating.

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Twenty-six strains of yeast were obtained from “Hama-Natto”, a salty fermented food produced from soy bean near the Lake Hamana, Shizuoka Prefecture. All the strains had a salt-tolerant activity and grew in a medium containing 20% sodium chloride, and 14 of these strains had a capacity of being grown even in a 26%-NaCl medium.
These strains have been classified in the genera Saccharomyces, Debaryomyces and Torulopsis. Saccharomyces rouxii was the most abundant and found in the products of Yamaya, Horinji and Hamana. Debaryomyces strains were only obtained from a product of Daifukuji, whereas several ones of Torulopsis were found from all products.

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Of the salt-tolerant yeasts isolated from “Hama-Natto”, the following 26 strains were identified : Saccharomyces rouxii Boutroux (6 strains), Debaryomyces formicaliusGolubev et Bab'eva (4 strains), Deb. cantarelliiCapriotti (1 strain), Torulopsis etchellsii Lodder et Kreger-van Rij (2 strains), T. mannitofaciens Onishi et Suzuki (1 strain), T. apicola Hajsig (1 strain), T. domercquii van der Walt et van Kerken (5 strains), T. magnoliae Lodder et Kreger-van Rij (3 strains), T. candida (Saito) Lodder (1 strain) and unidentified species of Torulopsis (2 strains).

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We examined whether or not some beverages affected the ability and the sensitivity of panel to distinguish between tastes.
The results were as follows.
1. By having the panelmembers taste one of the five primary tastes before and after each drink of the assigned beverages in turn, it was found that the ability to be aware of the five different tastes was not affected by drinking the beverages.
2. Immediately after drinking a beverage, the sensitivity to feel “umami” was weak relative to the normal sensitivity.
3. By drinking the beverage, the sensitivity to distinguish 0.5% NaCl solution was not changed.
4. The cold (5°C) 10% sucrose solution had less effect on the sensitivity to distinguish between tastes than the warm (20°C) sucrose solution of the same concentration.
5. Strong negative similarity was recognized between the strength of tastes of the beverages and the sensitivity to distinguish the five primary tastes.

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1) The thermal manikin was designed on the basis of an average size of female students. The body consists of seventeen parts. Each part isolated thermally from the others can be controlled individually with thermal detectors and a heat supplier in order to make the surface temperature of the manikin equals to the human skin temperature.
2) The manikin was clothed with thirteen kinds of clothes in four seasons, and partial clo values (Itotal) of their clothes were obtained. It was made clear that even clothes with the same total clo values had different partial clo values.
3) Comfortable conditions of wear in various atmospheric temperature was estimated on the basis of the partial clo value. These estimated values were compared with the partial clo values in wearing conditions of thirteen kinds of clothes.

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For the purpose of acquiring information on body forms suitable for comfortable garments, Silhouetter photogrametry was carried out on 318 young women from 18 to 22 years of age.
Twenty-three items, containing some posture and figure informations, were measured on the Silhouetter photography and the Principal Component Analysis was applied.
The results were summarized as follows :
1. First P. C. was signified as shape factor.
2. Second P. C. was signified as posture factor.
3. Third P. C. was signified as figure factor.
4. Fourth P. C. was signified as proportion of lower part of body and hip component.
Most current classification of body form for garments are determined mainly on the basis of size factor, but if those four components were taken into consideration in the making of dress patterns, ready-made clothing preparation will be more improved.

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The length and the shape of chopsticks would seem to have closer relation to their functional manipulation.
In this study, in order to determine the suitable length of chopsticks for use, soybeans and pieces of “Tofu” were picked up with various lengths of chopsticks for a definite time, and then numbers of objects picked up were counted and the electromyograms of finger were drawn.
Maximum numbers of the objects were picked up with a suitable length of chopsticks and minimum contraction level of the muscle was observed at the same length. The most efficient length for picking up seemed to be about 17-21 cm and 1.1-1.2 times as long as the size of the subject's hand.

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The attitude of the fifth and sixth graders toward learning cooking was investigated, according to opinions expressed toward difficulty of tasks. Teaching materials were boiling egg, frying greens in oil, boiling rice, miso soup, frying egg and boiling potato.
The results were :
1. The pupils found more difficulty in cutting with a knife, turning on the gas, adjusting it and in measuring with a spoon. They found more ease in turning off the gas and in measuring the whole quantity of food with a dial scale.
2. When the attitude of the fifth graders was compared with that of the sixth graders, the former found more difficulty. The degrees of difficulty with both graders were below the average. Concerning boiling rice and miso soup, boys found more difficulty than girls did.

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[in Japanese]

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