This study was undertaken to investigate the changes in evaluation of salinity of the soup during the menstrual cycle in female students (19-20 years old). Four kinds of clear soup flavored with bonito stock, seasoned with soysauce and sodium chloride containing 0.8, 1.0, 1.2 or 1.5% salinity respectively were used for this purpose.
The results were as follows :
(1) The evaluation of salinity of the soup containing 1. 0% salinity which is most commonly used, changed with the course of the menstrual cycle, showing lower value in the latter stage compared with that in the early stage despite of the same salinity. A similar trend was also found in the evaluation of salinity in each of the remaining three kinds of soup.
(2) The most preferable salinity among the four different kinds of soup was higher in the latter stage of the menstrual cycle than in the early stage.

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Measurement of texture by the multi-point mensuration method and the textural changes with cooking conditions of commercial momen tofu (bean curd) were investigated.
Changes in the hardness-biting distance curves or two successive biting curves of non-cooked and cooked tofu with four types of plungers had many features of interest.
Needle plunger (edge size 30 mm) was most suitable for measurement of the textural changes of tofu with cooking conditions.
It was found from the changes in the slopes of the empirical formulas of hardness of five commercial tofu that five minutes cooked tofu firmed 52.6% (average) against non-cooked tofu but five minutes cooked tofu with 1% salt firmed only 20.7% (average). This also means that the textural changes in firmness of tofu are clearly indicated by figures.
Changes in the slopes of the empirical formulas of cohesiveness with cooking conditions closely correlated to the mouth feeling of tofu were more greater than those of hardness on the average. Further, it was observed a marked tendency that these changes were much greater in the case of soft (non-cooked condition) tofu.

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The effect of the addition of powders of skim milk, whey, desalted skim milk and desalted whey to wheat flour on the characteristics of their dough or noodle was investigated by means of the Brabender's extensograph.
The addition of skim milk powder to the dough increased the resistance to extension of the dough, but showed little effect on the extensibility. Judging from these result, it is assumed that the dough made of the mixture of skim milk powder and flour would have an elastic characteristic and be extensible.
The measurement of the extension strength of noodles showed that the strength of raw noodle made of soft flour and skim milk powder had the similar value to that of raw noodle made of solely midium flour. This result agreed well with that obtained by the extensography. The strength of boiled noodles showed the same tendency as that of raw ones.
Based on the results obtained by the extensograph, noodles were prepared with 70% wheat soft flour and 30% skim milk powder and the sensory test was carried out. It was evidenced by this test that these noodles were fairly acceptable if they were eaten with seasoning juice.

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The rheological properties of white sauce during the process of cooking were investigated by using a Rotovisco RV3 viscometer. Calculation of the rigidity was made by Lin's equation which is modified in consideration of the instrumental parameters. The rigidity and yield stress of white sauce were increased with the rise of cooking temperature. It was proved that the rheological properties of any sample of white sauce were plastic flow with yield stress and also were shear thinning flow. Its thixotropic property was increased with the rise of cooking temperature up to 80-97°C. By cooking the white sauce from 60t down to 20°C the rigidity and yield stress were increased remarkably. The apparent activation energy for flow of white sauce was 4.52 kcal/mol.

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Food hygienical investigation of custard cream prepared by heating of different process was carried out by using the method of viable cell counts from the bacteriological viewpoint. Results obtained are as follows :
1. The viable cells were small in number in the cream immediately after prepared and the number was considered to be safe from a point of view of food hygiene. On the other hand, keeping the cream for 24 hours at 20°C, the viable cells increased greatly and attaind to the critical level.
2. When Staphylococcus aureus were added in ingredient of the cream and various heat treatments for making the cream were applied, the most effective method was to beat up the cream under the direct heating of a cookpot for 5 minutes.
3. Further heating by the use of an electronic range is the most effective method of sterilization of prepared cream. The procedure was very useful from food hygienical viewpoint and also makes the taste of custard cream better.

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Succeeding the previous report, we have made an examination to obtain a basic slacks pattern fitting on a moving body as well as on a body in static standing position.
Four crotch gradients (5°, 10°, 15°, 20°) and two crotch widths (hip girth/8, and (hip girth/8) +2cm) on back were set up and examined.
As results, the following conditions were judged to satisfy with both standing and moving positions of a body :
1) in the case of ordinary clothes :
-10°of crotch gradient, and
- (hip girth/8) + 2cm of crotch width on the back.
2) in the case of working clothes :
-15, 20°of crotch gradient, and
-hip girth / 8 of crotch width on the back.

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Clothing fabrics change their mechanical properties through cyclic deformations during wearing. It has been reported that these changes in Punto-di-Roma fabrics result in the depreciations of their “Handle” value. According to such fatigue of clothing fabrics, yarns in them also deteriorate their performance. In this paper, yarn samples are unknitted from fabrics after wearing test and are measured the tensile, bending, compressional, surface, and torsional properties by KES-F fabric testing system and by Instron tensile tester. Results are summarized as follows :
1. Yarns of rib loop in Punto-di-Roma structure show more remarkable changes in tensile and torsional properties than those of plain loop.
2. There are different tendencies of changes in many properties between spun and polyester textured yarns.
3. In early stages of fatigue, the only wool spun yarn shows larger changes than the textured yarn of synthetic fibers and than the blended yarn of synthetic and wool fibers.
However, under severe fatigue, the latter yarns suffer from drastic changes in their mechanical properties, which rather exceed those of the only wool spun yarns.

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The condition for collecting formaldehyde (HCHO) liberated from resin finished fabrics has been stipulated by JIS L 1041 as a liquid phase extraction for 60 minutes at 40°C.
Qualitative and quantitative analyses of extracts as well as of fabrics obtained after the extraction were attempted to disclose the effects of this extracting condition on both extracts and fabrics used for the determination of HCHO.
The results are summarized as follows :
1. Ultraviolet absorption spectra of the extracts and infrared absorption spectra of residues obtained from the extracts showed that each resin itself was removed from fabrics other than HCHO.
2. The gel permeation chromatography of the extracts detected dimers and other oligomers in addition to each resin monomer liberated from the fabrics.
3. Considerable removal of resins was observed with fabrics by an infrared spectrophotometric investigation of each fabrics after extraction under the above condition.

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The purpose of this study is to investigate housewives' consciousness about kitchen planning for their newly-built houses and to obtain some clues to grasp the feature that kitchens should have in the future. The investigation has been carried out at the new housing quarters in Nara city.
The following results have been obtained :
1. The “DK” type is dominant and amounts to 70% of the whole kitchens of various types, while the “LDK” type is very few.
2. The kitchen in the present house is larger than the previous one, and its size ranges from 5 m² to 6.5 m² in the “K” type, and is about 10 m2 in the “DK” type. Based on housewives' feeling of satisfaction, it seems that the adequate size of the kitchen is about 7.5 m² to 10 m² in the “K” type and 15 m2 in the “DK” type.
3. When they build a house, housewives strongly wish to take this occasion to make the kitchen and storage area larger. The kitchen equipment is showing a tendency to become larger and to improve.
4. The psychological evaluation of whole kitchen equipment in general by the housewives is high as compared with the older kitchen equipment, while evaluations of the garbage disposal and cleaning care are low.

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This attempt is to know the children's desire and need for life in dwelling by analysing their drawing of house. We asked 529 children in the first-, third-, fifth-grades of Osaka and Kushiro to draw “the house I want to live in”. A child draws the house from a mental image which he has developed as the result of various sense perceptions and experiences on dwelling. As a results, we have obtained definite facts that the sense on dwelling is influenced by children's environments and we can recognize various differences depending on locality, age and sex-distinction. We have found that children are likely to consider the life inside a house at about age 8. The knowledge of children's sense on dwelling would be utilized for more effective teaching on dwellings.

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We studied the drawings of 873 children in the first-, third-, fifth-grades of Osaka and Kushiro, They were asked to draw a picture by reading a sentence on dwelling. The thirdgrade children can draw a correct planning as provided in the sentence. From this point of view we can also confirm that at about age 8 children can understand a verbal expression on dwelling. But, they often omit to draw provided pieces of furniture comparing with the fifth-grade children. On the other hand, children in any grade drew various pieces of furniture and equipment in addition to the provided ones in the sentence. Those are the representation of their prior experiences. Such an approach appears to be a significant teaching method to make children interest about dwelling.

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The present concrete apartment houses in Japan are rather poor in the efficiency of noise insulation. These noises will be much reduced by the improvement of the way of living on the side of the residents. We have investigated on the views about the noises of the dwelling in the apartment houses of The Japan Housing Corporation in Nagoya district.
The results are as follows :
1 The worrisome noises are caused by waterflow, footsteps and conversations on stairs, door closing, furniture movements and ramping of children
2 The complaints of the residents come not so much from their attributions as from the levels of the floors occupied
3 Apartment house suppliers are required to develop the effective countermeasures for noises. Apartment house residents should pay more attention to eliminating the noise sources

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