The deterioration of fats and oils during pan-frying was studied from the viewpoint of cookery science and the following results were obtained.
1. Fats and oils were affected remarkably by the pre-heating temperature of the pan. At 40, 0°C and above, their deterioration was particularly remarkable even in a period of time as short as fifteen seconds required to spread them all over the bottom of the pan.
2. The deterioration determined from the values of acid, peroxide and carbonyl showed that saturated oils such as palm oil and coconut oil was greater than unsaturated oils.
3. The deterioration of soybean oil used for the sautes of soybean curd and pork was considerably great. In this case the deterioration seemed to be greatly affected by several components eluted from the foods and also by the pre-heating temperature of the pan.

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Effects of maltitol and sucrose on the oxidation of fats in cookies and cream during storage were investigated. In this study, margarine was used as a fat specimen in place of butter. The work has yielded the following results.
1) During storage for 100 days at 30°C, peroxide value (POV), thiobarbituric acid value (TBA value) and acid value (AV) of fats in the cookies packed with polyethylene-film and sealed showed little changes, and there were statistically no significant differences in these values between maltitol and sucrose.
2) During the short storage at room temperature by the window, POV and TBA value of fats in un-packed cookies elevated remarkably. Under these situations, maltitol was superior to sucrose in inhibiting the oxidation of fats.
3) Fatty acid composition of fats in cookies was determined by gas liquid chromatography during the storage under the conditions above mentioned. Fatty acid of C_{18 : 2} and C_{18 : 3} of fats extracted from the cookies decreased during the storage. The decrease was small in cookies containing maltitol relative to those containing sucrose.
4) In the case of cream, the maltitol groups tended to show low POV and TBA value of fats relative to the sucrose groups.

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Changes of rheological properties of guinea hen's meat and meat gel during cooking were investigated by rheolometer and parallel plate viscoelastmeter and also the organoleptic test for taste was performed.
The following results were obtained.
1) The texture of guinea hen's meat was slightly tough compared with the chicken.
2) Meat gels could be explained according to the six elements mechanical model consisting of Hookean body, two pairs of Voigt body and Newtonean body. The elastic modulus was in the range of 10⁶40⁷ dyn/cm², and the coefficient of viscosity was in the range of 10⁷-10¹⁰ poise. By composing the master creep curve from creep compliance curves at different temperatures, we obtained the shift factors. Retardation spectrum was also shown and retardation time was found to distribute in the range of 0.5-10⁴ sec at meat gels.
3) The significant difference between guinea hen's meat and chicken was not recognized in the organoleptic test for taste.

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In a course of the study of oily soil removal, the authers developed a quantitative determination of mixed oily soils before and after washing of cotton and polyester fabrics by applying the GLC technique.
Two fatty acids, i.e., lauric (C₁₂) and stearic (C₁₈) acids have been chosen as model soils.
So far as these fatty acids are concerned, soil with the shorter chain length is removed more easily in SDS solution.
When cotton fabrics soiled with each fatty acid alone and two components' mixture, removal of each component in mixtures is more difficult than each component alone, and the level of the residual part is largely dependent on the mixing ratio of the components.
Maximum residual C₁₈ fatty acid was observed at about 1 : 1 (g/g) ratio with regard to C₁₂ component.
Fatty soils seem to adhere partly on fabrics mechanically, and the other part may be adsorbed more strongly by intermolecular forces, and the former could be removed predominantly by water and the latter by SDS solution.
In this respect, the authors attempted the analysis of the soil removal process by two kinds of first order reaction, which will be reported later.

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To obtain some basic data concerning the hat design for primary school children, we followed up the head growth of 100 boys and 108 girls for six years from the time of their entrance into schools in 1970. In this study, head girth, head length, head breadth and cephalic index were examined.
The following are the obtained results :
1) Head length and head breadth increase gradually, but no significant difference is observed between adjacent age groups. The increment rate of head length is greater in girls than in boys, whereas that of head breadth is nearly the same in both sexes. Head girth increment is greater than those of head length and head breadth, and significant differences are observed between adjacent age groups. The increment rate of head girth is greater in girls than in boys. The cephalic indices are large in all age groups of children : they are hyperbrachycephalic.
2) The head breadth and the cephalic index in boys are conspicuously greater than those in girls.
3) No significant correlation is observed in each age group between head length and head breadth or between head girth and cephalic index : individual differences are great in their head form.

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In order to obtain informations concerning the adsorption of surfactants, the differential capacity C of mercury-surfactant solution interfaces was measured as a function of applied potential E. The surfactants used were sodium dodecylbenzenesulphonate, dodecyltrimethylammonium chloride and polyoxyethylene dodecyl ether (ethylene oxide, 25 moles). The C vs. E curves obtained showed two dynamic peaks at anodic and cathodic polarizations, respectively. The capacity suppression which occurred between these peaks increased with increasing surfactant concentrations, in accordance with theoretical expectation. The adsorption behaviour of these surfactants at mercury-solution interfaces could thus be examined from C vs. E curves. This method was found useful in exploring the competitive adsorption of molecules and ions as well as the structure of adsorption layers in general, and hence in studying functions of surfactants in detergency and finishing of clothings.

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This report contains the aim, method and outline of results of our survey about the present state of housework, which was conducted in Oct. 1976 in Tokyo and its circumference.
The characteristics of tabulated households were as follows :
1) Number of tabulated households were 661, in which were contained 344 employed wives and 317 housewives. Age of husband and wife is almost of the 30 years old level. Most of the households had 2 children, and persons per household were 4.
2) 46. 2% of husbands received higher education, and 62. 0% of wives secondary education. As for occupation of husbands, 27. 8% of them obtained a post of managers and officials, and 26. 2% were employed as professional and technical workers. But 31. 1% of employed wives were clerical and related workers, and 22. 7% were professional and technical workers.
3) As concerns monthly earnings, 31. 6% of husbands receive the wage of 150, 000-249, 999 yen, 24. 5% of them more than 250, 000 yen. But employed wives, 64. 0% of them, less than 100, 000 yen.
These tabulated 661 households were classified into 4-lifestages by the youngest child's age, and they were again classified into 8 groups from the viewpoint of whether wives were employed or not.
In the following reports, we present the results of analysis of these 8 groups in details.

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The style of the Japanese food life have been changing since 1955. Problems of the housework are faced with the changes.
1. When the wives get dinner ready, it takes from one hour to 1¹/₂ hours for meal preparation. 61.9% of families show that all family members are completely together at dinner time.
2. The wives do the housework of the food life without any help by other family members. The way of thinking that each member of family should learn housework of food life was hardly found.
3. New problems of the housework exist with the increase in the consumption of ready-made foods.
4. In the future, it is the subject for us to research on the socialization of the housework in the food life and rationalization of the housework in each home.

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Among the drastic changes in the nature of housework that have accompanied Japan's rapid economic growth, the sharp decline in the time needed for clothes-related work is particularly noteworthy. This decline was examined from two points of view : work related to the making of clothing and work related to laundering.
The study was conducted by the same procedure as reported previously. The findings were as follows :
1) The use of ready-made clothes in the home is sharply on the rise. With the exception of unemployed housewives in their forties, 28% of whom make their own clothes for everyday wear, this trend was found to be widespread regardless of the type of clothing, sex or age of wearer or of whether the houswife is employed or not.
2) It was found that 100% of the households investigated possess electric washing machines. But, despite of the mechanization of the washing process, conventional work patterns have hardly changed.

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On the analysis of the respiration curve and the electromyogram in practising “Naminui” sewing, the skillfulness of fingers and the physiological correlation were examined. The experiments were made on pupils of elementary schools and female specialists in Japanese dressmaking. As an instrument, a medical corder was used and the respiration curve and E. M. G. of forearm and hand muscles were recorded.
The results are as follows :
1. Respiration : A suitable respiration pattern for “Naminui” sewing was formed in the specialists, but not in the pupils.
2. E. M. G. A certain rhythm was observed in the discharge from forearm and hand muscles on both sides of the specialists, but not of the pupils.

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[in Japanese]

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