米飯のおいしさの物理的要素についてレオロジーの面から調べ, 老化に伴う米飯の挙動相違を挙動の起因である内部構造の面から解明しようとした.
1) 0～30日間の老化過程において, 米飯は歪遅延型粘塑弾性体の9要素モデルとして挙動し, 保存温度の低いほど, 放置時間の長いほど, ミセル再生は大となり, 歪は小, 粘度は大となり, 粘着力を失い硬化する.65℃では物性の劣化は認められなかった.
2) 米飯のヤング率, 圧縮エネルギーは時間の対数に比例して増大し, 増加速度は保存温度の低いほど大であった.
3) 放置時間に伴う飯粒の物性変化では, 放置の初期に圧縮エネルギーは急増し, 付着エネルギー, 歪等は急減し, 以後は緩慢に変化した.X線による結晶化度や回折強度 (4a) の変化にもまったく同様の傾向を認めた.
4) 結晶化度と圧縮エネルギー (飯粒) の問にはおおむね比例関係が認められた.米飯や飯粒の挙動の測定により, ミセルの強度, 老化度等が推定できると考えられる.

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Effects of mixing procedures of pound cake batter, which is composed of wheat flour, sugar, egg, and butter (1 : 1 : 1 : 0. 5 proportion by weight), on the qualityof finished product were studied, and following results were obtained.
Stirring of batter at the final stage showed the largest influence, beating of egg whites was the next, and creaming of butter was the smallest. The final stage of stirring the batter made grain of finished product fine and smooth, but prolonged stirring resulted in firm texture, and reduced the volume of cake. The most desirable cake was obtained from the batter which showes the fluid state by stirring with speed 4 of an electric mixer for a few minutes longer after the flour was well mixed. This stage of batter had specific gravity of 0. 8-0. 85, and viscosity of 2. 5-3. 0×10⁵ cP.

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When sprouted potato was steamed without peeling periderm and sprout, the concentration of solanine in edible part of steamed potato increased.
In order to determine solanine in edible part of γ-ray irradiated potato, potato var “Danshaku” at the end of dormancy was irradiated by γ-ray of ⁶⁰Co at the dose of 15 and 50 krad, and was allowed to stand at room temperature. The solanine concentration in medulla and cortex of the irradiated potato was rather less than that in the corresponding part of the nonirradiated throughout the storage. For the short period of storage periderm including sprout in the potato irradiated at the dose of 15 krad showed the similar level of solanine content to that of the nonirradiated one. The formation of solanine in potato was not completely suppressed by γ-ray irradiation at the dose of 15 krad.
It seems to be necessary on the cooking of γ-ray irradiated potato to peel periderm for the elimination of solanine.

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In this paper, the development of “Kosode” in the middle and the end of the Heian era (10 C.-12 C.) is studied. The study is done from a viewpoint of a life of court-nobles and that of common people.
For common people, in the beginning of the 12th century, “Kosode” was already used as everyday clothes. For them “Kosode” was outwears as well as underwears. “Kosode” was the production of their sense of simplicity and practicability.
In a life of 'Samurai', “Kosode” was used as outwears in the Meiji era (1159-1160) and they began to use colored “Kosode” earlier than court-nobles.
In a life of court-nobles, it is not clear when “Kosode” began to be used. For them “Kosode” was not outwears.

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女子2体, 男子3体の石膏像体幹部モレア写真から, 胸囲線を基準に上下20mmごとの水平断面を作図した.各断面で脇線腕付根線肩線頸付根線のx, y座標を読み, 以下の考察を行った.
1) 脇線と腕付根線の左右x値の比較 : F-1, F-2, M-1では脇線は右優位, 腕付根線は左右の優劣関係が前後で逆である.これに対しM-2, M-3では脇線, 前・後腕付根線ともに左優位である.
2) 脇線と体軸投影線の関係 : これら2本の線はF-1, M-1, M-2右, M-3右で比較的よく一致している.F-2では脇線が体軸投影線より後方に, M-2左, M-3左ではより前方に位置する.
3) 側方から見た腕付根線の形は筋肉型のM-3では円に近い.
4) 肩線と頸付根線は屈身姿勢のM-2では体軸投影線より前方に位置する.肩稜の弯曲が強い場合には肩線は体表に沿って弯曲して記される傾向が認められる.

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カーボンブラックに吸着したSDSの脱離の経時変化をストップドフロー法を用いて検討し, 脱離のkineticsを解析した.脱離初期は1次反応式に従い, 脱離速度定数は1.1×10-1sec-1になった, しかし反応が進むに従って逆反応 (吸着) の影響が現れた.またサスペンションの比伝導度は約60秒でほぼ一定値に達するが, その後も分のオーダーの時間尺度で徐々に増大する傾向を示す.これはカーボンブラックでのSDSの吸着状態に二つの様式があることを示唆する.

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女子被検者1名を対象として, 肩関節運動に伴う上肢挙動をとりあげ, 静立時を基本に8動作における体表面の起伏の状況をモアレ縞の様相から検討した.そして動体の計測時における基礎資料として次の観察結果を得た.
1) 各動作によるモアレ縞の様相変化は, 前面では僅少であり, 下部胸囲線を境とする乳頭の位置変化のみが認められた.
2) 後面においては, 肩甲骨棘突起より側方での変化が著しく, 動作による偏倚が大である.
3) 側面では, 動作による矢状方向への変化はあまりみられず, 上方への伸展が顕著である.
4) 以上のことから, 前面では左右の乳頭線間, 後面では左右の肩甲線間, 側面では前後の腋点直下線間の体表面は挙動による変化が少ないことが判明したので, これらを衣服基準面として設定してよいと考えた.
5) 片側上肢挙動と両上肢挙動のモアレ縞様相はいずれの動作においても大差なく, 片側上肢挙動のみでおおむねの情報が得られると考えられる.
6) 上肢挙動による有機的な体表変化の範囲は, 前面では胴囲線, 後面では僅少ではあるが前面よりやや下部にまで影響することが認められたが, 衣服設計においては, 胴囲線を上下の境界線と考えてよいと思われる.

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The effect of several detergents in soaping and washing of dyed materials with a vat dye was investigated. Experiments on the fastness to rubbing and to washing were carried out to estimate the effect of detergents.
Soaping by water, soap from cow fat and coconut oil and commercial synthetic detergent for wool was effective on the fastness to rubbing but the effect of these detergents was similar to that of water alone.
The fastness to washing of dyed materials improved greatly with soaping by soap and commercial non-ionic detergent.
It was found that soap was the most effective on both fastness. Moreover, it was foundthat commercial synthetic detergent for wool was very hard to soil the white cotton and polyester fabric when washing dyed materials.

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糊つけによる布地空隙の充填と通気度, かたさとの関係を実験範囲で考察した.
1) 濃度に対し低粘度を示す7Aおよび低粘度でかつ比表面張力の小さいPVA, HELで高いr₂充填度を得た.
2) r1充填度と通気度の関係は充分に説明できない.これは大径空隙評価に限界があることと布中の可動性毛羽の存在による.
3) 布試料一糊料組合わせ20例中15例でかたさ比増加に対するγ₁充填度増加を認めた.残5例のうち2例でかたさ比増加に対するγ₂充填度増加がある.

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It is common that the values of total dry heat loss could be estimated indirectly using the thermal equilibrium equation. In our present study attempts were made to examine to what extent the values of dry heat loss obtained directly by the use of “heat flux transducer” (Thermonetics Co., U. S. A.) approximate to those estimated indirectly by the commonly used method. 11 healthy females (21-25 yrs) served as subjects. They wore only shorts and sat on a chair in a climatic chamber (T_a : 29°C, 50% R.H.; Ta : 25°C, 50% R. H.). Cutaneous heat flow was measured on eight points of skin surface by “heat flux transducer”. The average values (mean +S.D.) of total dry heat loss at T_a of 29°C were 27.08+7.85 W/m² and44.63±3.04 W/m² according to the methods of indirect (thermal equilibrium equation) and direct (heat flux transducer) measurements, respectively. However, a significant positive correlation existed between the both values. Therefore, our findings suggest that the “heat flux transducer” could be utilized in a study of relative comparison and consecutive change of locally heat flow measurements.

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The previous paper reported the results of the questionnaire on the usages of the kitchen sink. In this paper statement is made on users' evaluation of sinks which are now on the market, the points which they want to be improved, the grounds on which manufacturersadopt the existing sink dimensions and the anticipated changes in the sink production.
The results are as follows :
1. Most users are discontented with the kitchen sink they are using, especially with the one-compartment type sink. The users generally highly evaluate the sink when its height suits their stature. As to its width and length, the dimensions of the sinks they are nowusing have a great influence upon the kind of sinks they desire. The desirable sink depth is usually decided by water splashes. Many users like a wide working surface of the sink, but they are rather indifferent to its height and depth. The height and length of the faucet have an effect upon the easiness of the kitchen work.
2. At present, most kitchen sink manufacturers are making many kinds of one-compartment sinks, but they foresee an increasing demand for two-compartment sinks. There is not much variety in the depth of two-compartment type sinks relative to that of one-compartment type sinks and in general the former is deeper than the latter. Most manufacturers seem to have no definite foundation to determine the reasonable depth of their sinks.
3. A considerable gap is observed between manufacturers and users on the desirable depth of the sink.

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体温調節反応の種々の諸元の日周リズムが, 生後何時ごろから発生するのかを明らかにするために, 体温および皮膚温 (胸, 上腕, 手背, 中指指先) に注目し, 1人の乳児 (女) を対象に生後64, 89, 136, 163日に環境温25℃, 相対湿度55%一定の人工気象室で24時間連続測定した.得られた結果をまめると,
1) 体温の日周リズムはすでに生後64日では確立しており, 生後89,136,199日においても同様に観察された.range of oscillationは成長に伴い増加の傾向を示した.
2) 皮膚温は生後6カ月ではultradianリズムを示し, 生後89, 136日では一般に成人で観察される四肢部皮膚温の夜間高く昼間低い変動が観察された.

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5℃で乳糖分解の認められる低温性大腸菌群の発育に及ぼす各種培養温度の影響を検討し, 次の知見を得た.
1) 供試菌27株について, 40, 37, 30, 25, 20, 10, 5℃の各温度における発育曲線をOD値でもって描くと, 上限発育温度が30℃ (I型), 37℃ (II型), 40℃ (III型) にみられ, 3型に分類された.
2) I型は2株みられ, 30～20℃でよく発育し, ついで10～5℃で良好であった.五型は18株みられ, I型同様, 30～20℃でよく発育するが, 次いで10, 37, 5℃でよく発育するものである.III型は7株みられ, 40℃での発育が10, 5℃よりも良好なものである.
3) 至適発育温度は, I, II型は25℃, III型は30℃に認められ, 後者は中温性のそれと類似していた.
4) 平均世代時間をI型について算出すると, 25℃培養では培養後0～3時間で1.32時間, 30℃および20℃培養では培養後3～6時間で1.07および1.32時間, 10℃培養では培養後24～36時間で3.44時間, 5℃培養でも同時間で6.79時間であり, それぞれ最も短かった.

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