For the purpose of applying ultrasonic wave irradiation (50 kc) to cooking, this work used the irradiation for making mayonnaise sauce. A standard combination of ingredients was employed and the hardness, cosistency and acid value of the mayonnaise sauce were measured. At the same time the microscopic observations were carried out.
According to the result of the experiment, the ultrasonic wave irradiation accelerated the production of mayonnaise sauce considerably. It worked better to apply the ultrasonic wave irradiation intermittently to the mixture of the ingredients rather than continuously. While the irradiation is being applied, it is necessary to stir manually in order to prevent the separation of oils and fats. Also, it was found out that the fresher yolk was easier to emulsify and the added amount of salt or vinegar and others had a slight effect on the physical properties of the mayonnaise sauce which was made by the above-mentioned method. However, it was hardly recognized that the acid value of oils and fats was especially increased.

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The determination of nucleotides in foodstuffs has been usually undertaken by the absorption spectrochemical analysis in the ultraviolet region after the separation of these compounds by ion exchange chromatography or paper electrophoresis, but it is a well known fact that these methods are very troublesome ones. Then this time the isotachoelectrophoresis was applied for this determination.
By the combination of Cl anion, employed as leading anion, and caproic anion, as terminal anion, ATP, ADP, AMP, and IMP were separated each other, and the presences of the relationship between the concentration of these nucleotides and the zone length of the chart were confirmed with these four compounds. Also by the combination of Cl anion and beta-alanine anion, the determination of inosine and hypoxanthine was easily performed.
As the application of this method, changes of K value during the frozen storage and also the refrigerator storage were measured with the muscle of carp. As the result, it was confirmed that this value showed the same increasing tendency following the length of the storage time, but the increase was smaller in the case of frozen storage than that of the refrigerator storage.

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This experiment was carried out to measure the degree of deterioration of rice kept warm after cooking. Rice was cooked by electronic rice cooker and kept it warm within the cooker for 24 hours. The physical and chemical properties of rice cooked and kept warm were analyzed at several times and compared with those of fresh cooked rice. The sensory tests were also conducted.
The results are summarized as follows;
1) Volume of cooked rice was kept without significant change in electronic rice cooker for 24 hours, but weight and moisture content were decreased, especially at the upper part of cooked rice.
2) Reducing sugers in cooked rice decreased to 74% of the content in fresh cooked rice after 10 hours, while the digestibility by diastase decreased remarkably on keeping over 10 hours.
3) From these results and of the sensory test, it was concluded that keeping rice more than 10 hours in electronic rice cooker was not desirable.

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The solubility of ovalbumin was investigated in the presence of detergents in water and in pH 7. 4 phosphate buffer. The detergents used were sodium dodecylsulf ate (SDS), sodium dodecylbenzenesulfonate (LAS), sodium laurate (SL), hexadecyltrimethylammonium bromide (CTAB), and polyoxyethyleneglycol nonylphenylether (PNE). All the detergents increased the solubility of ovalbumin. The magnitude of the solubilization was in the order of PNE> LAS>SDS>CTAB in water, and PNE>SL, LAS>CTAB, SDS in phosphate buffer. Though the solubilization behavior was similar in both solvents, the solubility was larger in phosphate buffer. The inspection of cmc and molar ratio (detergent/ovalbumin) suggested that the solubilization scheme was different from that of oils and the solubilization of ovalbumin by micellar detergents was less probable. It appeared form the circular dichroism (CD) studies that there was no distinct relationship between the solubilization and the conformational change of ovalbumin by detergents.

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The changes of the alginate and of the wakame (Undaria pinnatifida) fronds through boiling were chemically, physically, and histologically examined. The results obtained were as follows :
1) When the fronds were boiled for 60 minutes, about 35 percents of the alginate were effused from the fronds into boiling fluid.
Only a minute portion of the effused alginate was precipitable by the 0.012 N CaCl₂ solution in the presence of 0.5 N MgCl₂. On the contrary, about half or more of the alginate retained in the fronds was precipitable in the same solution.
2) From observation with a scanning electron microscope, there was found a little change in the tissue of the outer layer of the fronds, while there was observed remarkable disintegration in the tissue of the inner layer of the fronds by 60 minutes of boiling.
3) The contraction of the molecular size of Na-alginate by boiling was found by an examination of the mean diameter of the molecules computed from viscosity, gel filtration, and sedimentation rate of Na-alginate aqueous solution. It was suggested from the index of the shape of molecules (Kagawa et al.) that the winding of the molecular chains was intensified through boiling. From these results it is speculated that depolymerization occur on an alginate molecule by boiling, and the contraction of the alginate molecules is attributed to the changes of the shape of the molecule through boiling.

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The difference threshold of viscousness of the potato starch paste was examined by the paired discrimination test. The viscous behavior of the paste was measured by the B type viscometer. Female university students were on the panel.
The apparent viscosity, the flow behavior index, and the yield stress of the starch paste were obtained. It was found that the flow behavior of the paste was the shear thinning plastic flow.
The linear relationship was found between the apparent viscosity and the concentration of the starch paste on the full-log paper.
The difference threshold of viscousness in oral method was 12. 7% for 108 cp, 6. 2% for 1450 cp, and 6. 6% for 4480 cp. Based upon these results, it was made clear that the difference threshold of sensory viscousness changed continuously depending upon the changes in the instrumentally measured viscosity, the minimum value being 6. 2% for about 1500 cp.

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Changes on wheat flour protein during the cooking of white roux (130°C), brown roux (180°C) and beurre manie (without heating) were studied.
Solubility in several solvents, gel filtration, SDS-polyacrylamide gel electrophoresis and amino acid analysis confirmed that proteins were denatured under the cooking condition of roux. Degrees of denaturation varied according to the fractions of wheat flour protein. At 130°C, the denaturation was relatively small and shown only in albumin globulin and gliadin fractions. But at 180°C, remarkable changes were observed not only in these fractions but also in glutenin fraction.
These differences in degrees of denaturation may cause the flavor differences among beurre manie, white roux and brown roux.

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In the previous paper, the authors have studied the slacks ease and the fabric deformation under wearing condition.
The pourpose in this paper is to investigate the fabric deformation of the slacks which are made with different materials and have various ease. These clothing materials are two woven fabrics and a knitted fabric. The determination of the slacks ease bases on the ease at the knee and hem part of slacks.
The garment deformation are measured in wearing condition for each slacks, in the same manner of the previous paper.
On the other hand, the tensile property, the shearing property and the frictional property are measured as the physical characteristics of the fabric and are compared with the fabric deformation in wearing.
The work has yielded the following results. On the woven fabric slacks, the fabric deformation follows the dynamic skin deformation by the shearing deformation rather than the tensile deformation of the fabric. This shearing deformation depends upon anisotropic mechanical property of the fabric. On the knitted fabric slacks, it has depended upon the tensile deformation. However, with decreasing the quantity of the slacks ease the knitted fabric deformation becomes similar to the woven fabric.

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In order to study the relation between the clothing materials and the garment's ease under wearing condition, sensory properties of the women's dresses made from 4 woven fabrics by the same pattern and some physical properties of these fabrics are investigated. Sensory properties are tested by paired comparison method with these dresses. Physical properties investigated are the characteristics of extention, shearing, bending and the surface friction.
By analysis of variance with the results of sensory test, it is obtained that the effect of materials on the garment's ease are significant at the 1% level on every part of dress and posture of dresser. Physical properties above noticed are more contributive to the garment's ease than thickness of woven fabrics, but the lengthwise characteristics of extention have no considerable effect on the garment's ease.

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Function and comfort in wearing the stretch fabric garments are governed by the clothing pressure. This report deals with the relations between the clothing pressure caused by the hoop tension of three different types of nylon-polyurethane stretch fabrics such as hard, medial and soft nature, and the stress-strain properties of the fabrics. The regions on which clothing pressure had been sited were medium of the upper arm and of the thigh. Subjects were 20 female students. Results were as follows :
1. There was a linear relationship between clothing pressure and tensile-elongation of each fabric (γ=0.970.91). The slopes of the regression equations, however, being different among them, increased with the tensile-tension of the fabrics and decreased with the radius of curvature of the bodies.
2. A regression equation Y=0.579X+2. 085 was obtained between the measured clothing pressure and the estimated value that was calculated from the stress-strain properties of the fabrics and the curvature of the bodies by an equation N=P/dγ g/cm².

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Cotton fabrics (whitened and unwhitened with FBA) were washed under various conditions, by model detergent solutions from a viewpoint of the prevention of environmental contamination. 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 solutions decreased at higher temperature and in longer time of washing. Under household conditions, effution of 75 to 80% of FBA-1, 40 to 50% of FBA-2 and 30 to 60% of FBA-3 were observed.
2. When FBA-whitened fabrics were washed, the influence of the temperature and rinse on effution ratio were remarkable.
3. Total effect between FBA-1 and FBA-2, 3 were appreciable.
4. When the FBA-whitened fabrics were washed repeatedly, the FBA in detergent fairly suppress the desorption of FBA on fabrics and which slightly depress the decrease of the surface reflectance of the fabrics.

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In this report are described results of experimental study on failure of cutting edge of Kitchen-Knife by cutting action. As the failure of cutting edge of Kitchen-Knife will be influenced by property of pieces cut and impact suffered when it touches on chopping board by cutting down motion, experiments were carried out to find the influence of the repeat times of cutting action on food stuff on failure of cutting edge.
In these experiments Vegetable Kitchen-Knife and Japanese radish as specimen cut were used, under two types of cutting mode namely cutting action on chopping board and without it, material of chopping board being Japanese cypress and plastics.
Direction of cutting motion were took perpendicular to the cutting edge and after each definite cutting times the cutting edge was observed under metallographic microscope. Moreover at these times cutting resistance forces, cutting speed and deformation of cut specimen are obtained using standard specimen.
In case of using chopping board chipping of cutting edge occured in comparatively great rate until about one thousand times and after that point increased slowly. Cutting resistance force increased and cutting speed decreased with increase of cutting times. The state of wear and chopping of cutting edge were different according to materials of chopping board. In case of without chopping board the failure of cutting edge were comparatively less that of using chopping board.

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