What opinion had Mr. Sennorikyu, who is said to have perfected the Japanese tea-ceremony, on the meals served in the tea-ceremony and what kinds of food were taken at the beginning of the tea-ceremony history? These problems were studied by investigating the secret tea-ceremony classics, Nanboroku.
Nanboroku was written by Mr. Nanbo-Sokei who was the ablest pupil of Mr. Sennorikyu and is said to be completed in 1593. It is composed of seven volumes of which the first six volumes were revised by Mr. Sennorikyu.
According to the volume No. 1, Sennorikyu's opinion is interpreted as follows : The meal of the tea-ceremony is to be given not the extent of starvation, but in conformity with the manner of daily life in the Zen (Buddhism) temple. It means not the plain foods, but it is to be served by understanding taste for the simple and quiet, i.e. Wabi and Sabi traditionally known in Japan.
Also, the meals of forty-seven times served in the tea-ceremonies given by Mr. Sennorikyu in a certain year between 1582-1588, which are recorded in the volume No. 2, were studied, and classified according to the kind and frequency of the menu and foods. Therefrom the origin of the meals of tea-ceremony in the present age was clarified.

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The results obtained by survey on 320 respondents of different age groups, children, youths, adults, and aged, for preference of prepared foods were subjected to statistical principal component analysis and cluster analysis so as to find a structure of preference for foods.
The results may be summarized as follows :
1. The first and second principal component account for 22.4% and 8.9%, respectively, of the total variances. Furthermore, the preferences of the four groups of respondents can be distinguished on the planes of the two component.
2. The first and second components after rotating their axes by 64° are considered to signify the preference of the children and the aged group.
3. The results of the cluster analysis indicate that 71 prepared food items may be classified. into 6 groups and that by knowing an individual's preference to one prepared food, one can presume his preference to the others in the same group without carrying out actual test.

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“Ika no Shiokara” (a salted preserve of squid) has two variations : Shirozukuri-the white color, preserved without the ink, and Kurozukuri-the black color, preserved with the ink. The latter tastes more sweet and savoury for the reason that it is known to be the influence of amino acids present in the squid's ink. Moreover, the result of examination on the changes of Vitamin B₂ contents shows that in case of Kurozukuri, it was decreased at the early stage of the process of preservation. Also, the similar result was obtained when the squid's ink was added to the solution.of Vitamin B₂. Therefore, in order to clear what substance in squid's ink which causes the decrease of Vitamin B₂, an analysis of the composition was carried out.
After the determination of metal and the separation of protein, it was found the occurence of protein containing Cu ion, which is presumed to be a “hemocyanine.” It was recognized that hemocyanine is a substance which decreases Vitamin B₂ content as we have seen the decrease in squid's ink.

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Comparative studies of hardness of bones and intensity of odors were done on the fish which was cooked in green tea infusions and in tap water. Results on the sensory tests found that bones are softer, and odors are less intense in green tea cooked fish.
Assuming that catechins as having dominent effect on the test, ester-form of catechins were separated, and obtained the solutions for testing.
Texturometric measurements on the fish cooked in this solution were higher in hardness but lower in cohesiveness than the one which was cooked in tap water.
Gas chromatographic analyses were likewise made on the headspace vapors of the fish that cooked in testing solution and tap water. Amount of amines was found to be less in the former. When catechins were added to 0.2% isoamylamine, 0.2% isopropylamine or 0.1 % trimethylamine solution, the peak hight of these amines in headspace vapors was found to have decreased.

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Six pregnant women were measured using Martin's anthropometric instrument on 44 items at each 4 weeks from 12th to 36th week of pregnancy to obtain basic data for designing of pregnant women's garment. Sillouetter photographs were also taken to observe the characteristics of body form changes.
The results were summarized as follows.
1. The items which showed a remarkable and significant increase were frontal waist height, crotch height, bust girth, waist girth, abdominal girth, hip girth, bust width, spina iliac width, waist depth, abdominal depth and body weight.
2. These changes of pregnant women's measurements seem to be due to following three factors : 1) growth of fetus, 2) augmentation of corpulency, and 3) change in posture of pregnant women themselves.

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The present research was designed mainly to analyze how nursery teachers view group nursing and social systems for child care in Japan. The differences in their view according to their working conditions and localities (Osaka and Shimane) were also discussed. The following results were obtained.
1) Thirty percent of nursery teachers in Osaka positively supported the idea of mothers working outside, while in Shimane only 10 percent did. Also the necessity of group nursing of zero-year babies is more urgently felt among the nursery teachers in Osaka than those in Shimane.
2) Nursery teachers in both areas pointed out the necessity of improvements in working conditions, and facilities and environments of the present nursery institutions. Besides, Osaka nursery teachers stressed the importance of early childhood education and of human relations.
3) Above points were more strongly supported by several groups of nursery teachers : those who want to continue their work after the birth of their babies, those who have already babies and are still working, and those who have been in services for more than two years.

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Working housewives have some difficulties in her family life compared with housewives who don't work outside of the home. Because of her limited time at home, the working housewife has to be more efficient in her housework in order to reduce her lord. Therefore the living space has to be studied to rationalize her housework.
Then the author investigates the relationship between the living space in the home and the rationalization of her housework and studies the living space that rationalizes her housework. In the first place the author classifies housework of the working wife into five types : 1) electrification, 2) ready-made articles, 3) use of private enterprises, 4) the allotment among the family, 5) the others. Next the author studies the relationship between the living space and the above five types. Some remarks are as follows.
1. The rationalization of housework is influenced by the family's life cycle and by the type of the family, on the other hand it is influenced by the layout of the kitchen, the dining room and the living room of the home.
2. Ih the family where rationalization in housework is already underway, a working housewife wants her present living area to be more efficient.
3. Dining kitchen, living kitchen and new dining kitchen are better than independent kitchen for working housewife.

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Experiments of straight-line cutting with scissors and shears were made on elementary school pupils and female adults. Using a polygraph as an instrument, respiration curve and the E. M. G. of forearm and hand muscles were recorded to examine the correlation between the evaluation of these graphs and that of the cutting results.
The results were as follows :
1. A characteristic pattern was observed in the respiration curve of the “experienced.”
2. Distinct antagonism was observed in the E.M.G. of the “experienced.” In this case the degree of discharge was also low.
3. As far as the very “skillful” and “unskillful” were concerned, there was a correspondence between the evaluation of the graphs and that of their works.

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[in Japanese]

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[in Japanese]

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[in Japanese]

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[in Japanese]

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