It was observed that the ascorbic acid residue in the cooked sweet potato depended on the degree of destruction of intracellular structure and residual ascorbate oxidase activities in the heating sample.
It was supposed that, in the heating process of sweet potatoes, following the destruction of intracellular structure the ascorbic acid was oxidized by ascorbate oxidase located in the cells. Accordingly, cooking of sweet potatoes by the electronic range and steaming derived no degradation of ascorbic acid, bacause the temperature in the sweet potato rapidly reached 100°C and the enzyme was inactivated by the high temperature before it sufficiently reacted with ascorbic acid in the cells. On the other hand, sweet potatoes were heated slowly and kept at 60° to 70°C for a long time as roasting, ascorbic acid in the sweet potato was oxidized actively by ascorbate oxidase.

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Using an automatic gas cooker, the taste of rice at different parts of utensils, such as the bottom of center and upper peripheral parts were tested preliminary. And sometimes, the objective tests were carried out at different intervals of the process of cooking, in order to see the reasons for differences in the taste can be detected.
Sensory test :
The results obtained by the scoring and triangle preference tests revealed that rice was more tasty at an upper periphery than the bottom of center part.
Objective tests :
Following differences persisted until the end of cooking.
1. Water content : the decreasing order at the time of turning-off the main flame was sa follows; upper periphery, center part and bottom of center.
2. Changes in volume : at the beginning of boiling, the increase in volume was greatest at an upper periphery, and it was declined from a center part to the bottom of center.
3. Rate of dehydration : it was highest at the bottom of center part at the time of turning-off the pilot flame (the onset of after-cooking, “murashi”), and there was no difference between an upper periphery and a center part.
4. Firmness, elasticity, and viscosity : they decreased in the order of the bottom of center, a center part and an upper periphery at the time of turning-off the flame.
5. Ratio of gelatinization : at the time of boiling, it was found to be decreasing in the order of an upper periphery, a center part and the bottom of center.
6. “Cell” of the grain : it was measured at the boiling time, and found that longitudinal sections are large and sharp at an upper periphery than the bottom of center.
7. Heat transfer coefficient : it was higher at an upper periphery than the bottom of center, regardless of the differences in pressure.

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There are flour-products which form the hollow body like chou and popover, but the mechanism of this formation has not been made clear. In order to understand what was taking place during baking such product, changes in the volume, the whole weight, the internal temperature and appearance of the product were investigated. The results were as follows.
1. The expansion proceeds with two stages on one-step cooking. The rate of expansion is slow at the first stage when small bubbles are formed at the bottom of the body. At the second stage this rate becomes faster. This period is important for the hollow body formation.
2. The expansion of the body reaches the maximum at a certain baking temperature. At lower temperatures, the expansion rate is slow at the second stage. At higher temperatures, the full expansion fails because the body loses the elasticity too early.
3. The correlation coefficient for the rate of expansion and that of weight loss is 0.98.
4. Even after the maximum volume is reached, visual changes continue inside the body. Inside the body, the raised gelatinous portion expands downward and it lines and partitions.

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Dielectric constants of raw and gelatinized rice powder were measured as a function of water content at 9. 4 GHz. Both constants agreed well within the whole water content.
The state of water in rice powder was explained as follows.
1) Within 08%; ε′ is fairly small and nearly constant. All water molecules are bound.
2) Within 835%; ε′ changes in accordance with Bruggeman-Hanai theory for W/O emulsion. Free water molecules are dispersed in rice powder.
3) Within 4050%; ε′ and ε″ change sharply with change in water content. Interfacial polarization of dispersed water particles may disappear with increase in water content due to the formation of conducting paths.
4) Within 60100%; ε′ increases slowly as water content increases. Considering changes of the density of specimens in this range, rice powder would be dispersing in water like O/W type emulsion.

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This report is the comparative study about the distribution of skin temperatures of different physique. Two physiques, namely plump and slender, were compared, selecting five healthy grown-up female students of each type.
The surrounding temperatures were set at 30°, 20°, and 10°C. For each surrounding condition, experiments were carried out with thick and thin clothings. Skin temperatures on vaious parts of the body were measured by the thermistor thermometer. The following conclusions were obtained by the experiment.
1. In case of the surrounding temperature of 20°C and 30°C, the skin temperature of the slender type was generally higher than that of the plump type. The difference was especially marked at the back, the waist and the upper arms, under the surrounding temperature of 20°C.
2. Under the low surrounding temperature (10°C), the skin temperature of the two types were different on various parts of the body, being greater on limbs in the case of slender type, but greater on trunk in the case of plump type.

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Damages of cotton by fungi were studied by conventional methods : observation of propagation of fungi and measurements of tensile strength of damaged cotton. The effect of fungi on cotton at molecular level was also examined by DTA. Results are summarized as follows.
Damages of cotton by fungi were dependent on the culture conditions. When the culture medium was free from nutritive substances, cotton sustained a great damage by fungi having cellulase (Chaetomium globosum) or fungi capable of getting into inner parts of fabrics (Aspergillus fumigatus). In a medium containing starch and saccharose, cotton was brought to degradation by acid which was formed by oxidative fermentation of fungi. It is likely that the amorphous resion of cellulose fiber is hydrolyzed by acid produced and the degree of polymerization of cellulose is decreased.
Resin-finishing on cotton produced a resistant ability to fungi though its effect was dependent on the kind of fungi and the kind of resin. Formaldehyde liberated from the resin was fungicidal against Aspergillus niger. While Aspergillus niger was apt to propagate in cotton treated with less-formaldehyde resin or with non-formaldehyde resin, Chaetomium globosum and Aspergillus fumigatus were apt to propagate in cotton treated with formaldehyde resin. Even in the case of resin-finished cotton, acid produced by fungi (Aspergillus niger) catalyzed the hydrolysis of linkage-structure in cotton.

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Nonfluorescenced fabrics (cotton, rayon, wool and nylon) used for baby wears were washed in heavy duty or light duty detergents, respectively formulated by Fluorescent Brightening Agents (triazinyl stilbene, distyryl biphenyl or coumarin derivative). The amount of sorption of FBAs on the washed fabrics were determined by absorption of extracted solutions and the relative fluorescence intensity of the fabrics, and its desorption from the soaked fabrics in artificial sweat, urine and saliva solutions were also determined by absorption of the humour solutions. Effects of washing temperature (20°, 40°, 60°C) on FBA sorption varied with the combinations of the fabric material and FBA. At higher washing temperature, the desorption rate of FBAs from the fabrics into the sweat, urine and saliva solutions decreased. As the amount of desorption of FBAs from the fabrics were much more in distilled water than in the artificial humours, sufficient rinsing would be the most effective means for the baby wearer to protect against the FBAs.

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From 2 female and 3 male plaster torsi, horizontal trunk sections of each 20 mm of height below the chest line were obtained by projection-type moire topography. Radial distances from center of the sections at each 22.5° were measured and the following observations were made :
1) On the chest line sections of F-1 and M-2, anterior and posterior radii are equal. On all other sections, anterior radii are greater than posterior radii.
2) On most sections of the ectomorphic male M-2, left radii are greater than right radii. Consequently, the lower half of the trunk of M-2 is remarkably asymmetric.
3) Both females and the endomorphic male M-1 present relatively symmetrical trunk forms with negligible differences in left-right radii.
4) On the mesomorphic male M-3 trunk, the right half is larger than the left in the region from lower anterior wall to middle posterior wall.
5) Abdominal prominence of M-1 is three times as large as those of M-2 and M-3, when the anterior medial chest points are fixed.
6) The sides of the chest line section of M-3 are remarkably greater than those of M-1 and M-2.

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The allometry equation y= bx^α was applied to the relation between stature and some measurments concerning the garment design obtained from 7, 000 males and 7, 000 females aged from 7 to 20 years. After obtaining equilibrium constants (reduced major axis) and critical points, the following observations were made :
1) All kinds of allometry studied were triphasic but one exception, waist length in females, which was quatrophasic.
2) In males, the first critical point appeared at the stature 138 cm in cases of posterior arm length and waist length, and at 145 cm in cases of lower limb length and posterior shoulder length. The second critical point appeared at about 160 cm. In females, the first critical point appeared at 127 cm in cases of posterior arm length and waist length, and at 131 cm in cases of lower limb length and posterior shoulder length. The second critical point appeared at 140-150 cm.
3) In males 145-160 cm high in stature, the upper and lower limb lengths showed negative allometry, while the trunk length and trunk breadth positive allometry. In females 130-140 cm high in stature, the upper and lower limb lengths showed positive allometry and the trunk length and trunk breadth negative allometry, although upper and lower limb lengths and trunk length were approximately isometric.

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The development of synthetic fiber as a clothing material has much contributed to the popularization of ready-made clothing. In this thesis I intend to explain how the synthetic fiber has been developed as clothing material.
Synthetic fiber has added such qualities as wash-and-wearness, bulkiness and elasticity etc. to the existing fabrics. According to the statistics issued by the Ministry of International Trade and Industry, in knit-wear production, synthetic fiber holds a larger proportion than natural fiber. With the introduction of the designs and techniques of the foreign countries from 1961 to 1970, new designs for young people and sportwears have been developed in Japan. At the same time, cultural environment has helped to develop new designs for Japanese, and I think that “knit-boom” “leisure” etc. have promoted the new development in synthetic fiber production.
As a result, all these techniques for fiber and fabric have contributed toward making our clothing comfortable. But on the other hand, they have lost their unique characteristics because the texture of the fabric has been simplified and equalized.

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Following the previous paper, the effect of repeated shearing stress on fabrics in washing bath was examined under the same experimental conditions. Carbon black and six kinds of fatty or oily materials (palmitic acid : P, oleic acid : O, glycerol tripalmitate : TP, glycerol trioleate : TO, solid paraffin : SP and liquid paraffin : LP) were adopted as a component of artificial soil.
The results obtained were as follows :
1. p value which is the ratio of repeated shearing stress effect to detergency were observed under different shearing speed at each kind of oily components; P : 31 , 70%, O : 3466%, TP;6186%, TO : 5474%, SP : 7293% and LP : 5479%.
2. It was suggested that repeated shearing stress on soiled fabrics exerted to peal away the film of solid fatty materials as well as to increase the effective surface of the fabrics in washing.

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[in Japanese]

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[in Japanese]

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[in Japanese]

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