Tensipresser, which was already reported, could be magnified biting or compressing curves of the samples to voluntary size, so the progress of biting or compressing curves would be analysed.
Progress of biting or compressing curve of soft sponge which bore a close resemblance to that of bread crumb was analysed with four types of plungers (25 mm cylindrical, 30 mm needle, 40 mm knife and 49.8 mm round).
Nevertheless, soft sponge is different from bread crumb not only in firmness but also in specific volume, textural structure, springiness and other physical properties. Then, in which place and how to appear these differences were also analysed in both biting or compressing curves of four plungers.
Water absorption of dry sponge weakened firmness of sponge considerably, which was fairly denoted by the indicators of empirical formulas about hardness of dry and wet sponge.
The coefficient of variations of the slopes of empirical formulas about hardness of soft sponge in ten measurements were compared with three types of plungers. Knife and needle plunger showed relatively small coefficient of variations.
Compressing curves of soft sponge and bread crumb using 49.8 mm plunger which corresponded to the measuring of the compressibility of bread crumb had several defects in a critical part of curve interpretation. Accordingly, it was pointed out that measuring of the compressibility of bread using a compressimeter heretofore in use had abovementioned shortcomings and would be compared unfavorably with the biting method of other plungers as stated above, especially in the case of elastic bread.

View full abstract

The effect of marinading on tenderness of meat was investigated in the aspect of proteolysis of meat protein.
Rabbit and beef muscles were homogenized and then incubated at various pH, temperature and time.
From comparison of SDS polyacrylamide gel electrophoretic patterns of myofibrils prepared from the testing homogenates, it was found out that myosin has been degraded into 150, 000 dalton fragment with the decrease of pH, and with the increase of incubating temperature and with lengthened time.
The degradation of myofibrillar protein was observed even at the temperature of 5°C, when the testing homogenates were incubated at pH 4.0.
Marinading was found out to be effective in tenderizing meat by the alteration of actin-myosin interaction, which was caused by the degradation of myofibrillar protein.

View full abstract

The swimming tension meter was improved to make possible the measurement of the extreme state of the physical strength by the swimming exercise. This tension meter was capable of indicating the time elapsing change of the physical strength and the impulse of the experimental animals with the index number, and further capable of discussing on the relation between the fatigue-degree and the levels of serum components.
The effects of the swimming exercise on the serum components were studied by using male mice fed with a commercial feed.
The swimming exercise immediately caused blood levels of glucose and lactic acid to increase, while cholesterol to decrease.
By using the tension meter and measuring the levels of serum components it was found that the drinking of yolk oil accelerated the recovery from fatigue.

View full abstract

To get an overall picture of the effect of FBA adjunct in detergent formulations, cotton fabrics (whitened and unwhitened with FBA) were washed under various conditions by model built detergent solutions. The amount of FBA in residual solutions were determined by the cellulose powder method and others.
Following results were obtained.
1. When washing unwhitened fabrics, the amount of FBA in the residual solution decreased at higher temperature and in longer time of washing.
Under household washing conditions, effusion ratio of 40 to 50% of FBA-1, and 30 to 60%. FBA-2, were observed.
2. When FBA-whitened tabrics were washed, effusion ratio increased with temperature, and only a little time effect was observed.
3. Total effects between FBA-1 and FBA-2 were not appreciable.
4. In conclusion, the effect of FBA in detergent, proved to suppress the desorption of FBA on fabrics.

View full abstract

As a way of fundamental approach to the garment planning, the author tried to divide growth period into some age groups basing on body type and skinfold thickness. The materials were 14, 000 boys and girls aged from 7 to 20 years old, measured in 1966-67. The following results were obtained :
1) Both in boys and girls, each of six indices out of ten presented a conversion point at the age of statural growth spurt, i. e., 10-12 years old in girls and 13-14 years in boys. However, the conversion point of Foot length/Stature in both sexes appeared earlier, and those of Bust Girth/Hip Girth in girls and Waist Girth/Hip Girth in boys appeared later than the age of statural growth spurt.
2) Concerning three principal indices (Bust Girth/Stature, Lower Extremity Length/ Stature, and Bust Girth/Hip Girth), the age groups 9-12 in girls and 11-14 in boys were conspicuously designated considering the conversion points and the results obtained from statistical tests. Accordingly, the growth period was divided into four age groups in each sex; 7-8, 9-12, 13-16 and 17-20 age groups in girls, and 7-10, 11-14, 15-17 and 18-20 age groups in boys, where the last group in each sex must be considered as adult stage.

View full abstract

Principal component analysis was applied to 53 kinds of measurements which could contribute as basic sizes to lady's garment designing. Data were obtained from 120 College girl students aged from 19 to 24 years old. Means and standard deviations were given in Table 1, eigenvalues and cummulative proportions of variance in Table 2, and eigenvectors (Cp 1 to 5) in Table 3. Results : 1) The first principal component was regarded as the size factor. 2) The 2nd was considered to be a fundamental somatotypic factor which could distinguish tall lean physique from short obese one. 3) The 3rd was the composite factor, expressing the stereotypic shape around the shoulder on the one hand, a factor on the other hand which brought the contrast between the vertical size of the upper half of the trunk and the length of the limbs. 4) The 4th was interpreted as a factor expressing the posture of the chest and shoulder : being thrown out the chest versus stooping the back, pulling the shoulder backward versus pushing the shoulder forward. 5) The 5th was related to the profile line of the torso in the side view : degree of protrusion of the bust, shoulder, abdomen, and hip, or degree of incurve of the waist.

View full abstract

A new method to decide an measure of an okumisagari is described. According to the method the okumisaki agrees with the point which is designated on the body in dressing by a wearer. The maemihaba is defined as a distance from a wakisen (a side line) to an eritsukesen (a line on that a collar is sewn in the front).
The relation between the maemihaba and the okumisaki has been discussed. The results obtained are as follows :
1) An expression of the maemihaba is given as a function of a distance from a shoulder line.
2) A change of the maemihaba has been clarified when the okumisaki was moved while the measure of the okumisaki was fixed.
3) It is more effective in order to change the maemihaba that the okumisaki is moved crosswise than lengthwise.

View full abstract

With a view of planning garments, a longitudinal study on adult female physical-types was made. The materials are 90 original measurement cards which were investigated in 1951, '53, '64 and the measurements which were obtained by the longitudinal study in 1973. The variations of physical-types after about 20 years (group A) and after about 10 years (group B) were observed. Measuring items consist of 7 lengths, 6 widths, 10 circumferences and weight, totaling 24 items.
The main results are as follows;
1) The range of each individual increase or decrease of each item in groups A and B is narrow on items of length and wide on items of width and circumference.
2) C. V. of items of circumference and width are much greater at this time than at the last time. And the differences among individuals become large with their years.
3) There are many women whose cross sections of trunk become rounded out as they grow older, but waist cross sections of 18% of group A and 15% of group B become flat.

View full abstract

In this study, the ways of holding chopsticks have been classified into three types-conventional holding type (Type A), pen holding type (Type B) and others, and investigation has been made as to distribution of the types, the circumstances which led to these types and how the different ways of holding chopsticks affect manipulation efficiency and the degree of muscle movement of fingers, as recorded on electromyograms.
(1) Persons who hold chopsticks the conventional holding Type A seemed to have been traind to hold them that way continuously from childhood, especially from their mothers.
(2) The manipulating efficiency in a given chopstick use was found to be more dependent on the individual's skill in manipulating chopsticks and degree of experience than in the way they are held.
(3) In Type A, a higher degree of muscle movement in the thumb was observed than in Type B. There was a larger increase in muscle movement when Type A was changed to Type B than vice versa.

View full abstract

Sewing work was done under two different working conditions, and physiological effects and subjective symptoms of fatigue were examined.
The subjects were 40 women of age of 19 and 20 years. The measurement was carried out in May and June 1977. All the subjects underwent both conditions in turn on different days, starting work at 9 : 00 a. m. and finishing it at 5 : 00 p. m. with one hour's recess for lunch in the middle. In condition A, they were admitted no rest except the lunch-hour, whereas in condition B they rested for 10 minutes from 10 : 30 and for 15 minutes from 15 : 00 and had music played all through the working hours. The items of measurement were flicker fusion frequency and numeral discrimination speed. Fatigue feeling and subjective symptoms of fatigue were recorded by each subject.
1. The flicker value was lower after the work than before it. The difference in postwork variation between the two working conditions was significant at the 0.005 level in the afternoon.
2. No significant difference between conditions A and B was found at any time of the day as to variation of the numeral discrimination test results.
3. The degree of fatigue feeling was greater after work than before it, the difference in its variation between the two conditions being significant at the 0.005 level in the afternoon.
4. The mean frequency of complaints of fatigue increased after work, the difference in increase between the two conditions being significant both in the morning and in the afternoon.

View full abstract

[in Japanese]

View full abstract

[in Japanese]

View full abstract