To know the effect of lipid components on heat dependent pasting behavior of rice, lipid compositions of non-waxy and waxy rice powders as well as their starches were analysed, and amylograms of rice powders and starches (both non-defatted and defatted) were studied.
Results were as follows :
1. As a course of starch separation, crude lipid was almost entirely lost (both non - waxy and waxy), and 60% (non - waxy) or 90% (waxy) of combined lipid was also lost. As for combined lipid, the change of lipid composition during starch separation differed between non-waxy rice and waxy rice. These results suggest lipid components exist in different state for non-waxy rice and waxy rice.
2. Amylogram of non-waxy or waxy rice starch resembled to that of the respective rice powder, of which crude and combined lipids were removed.
3. Defatting caused considerable change in heat dependent pasting behavior. Effect of defatting of non-waxy rice starch differed from that of waxy rice starch, though their changes had same tendency to those of the respective rice powders. This difference of effect of defatting between non - waxy and waxy rice seemed to be caused, as a part, by the difference of existing state of their lipid components.

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Effects of ingredients ratio of oil (68-86%), vinegar (5.5-23.5%) and egg yolk (8.5-26.5%) on qualities of mayonnaise were studied. The Scheffé's simplex lattice design for three component systems was used for the experiment. The globule size, pH, texture parameters and color of the samples were determined for objective measurement. Also, the sensory evaluation of color, hardness, sourness, oiliness, and over all acceptability were determined for subjective measurements.
The quadratic equations for the parameters of objective measurement, and the special cubic equations for parameters of subjective measurement were obtained respectively to predict the relation between the ingredients ratio and these parameters. The characteristics of these models were shown by graphs as estimated curves. The relation between the parameters of objective and subjective measurements was calculated by the correlation and the preference was calculated by a equation of mulpitle regression. It was found that the sample of oil content 71.3v/v% was most desirable mayonnaise among these samples.

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The effect of temperature on the rheological properties of mayonnaise (oil content 71.3 v/v%) was studied. The temperature dependence on dispersed medium and dispersed phase were also investigated. The static and dynamic measurements of the samples were made at temperature ranging from 8 to 45°C using the E type viscometer and Rheolograph.
The apparent viscosity and yield stress of the mayonnaise and dispersed medium were decreased with the rise of temperature up to 35°C. It was recognized that the rheological behavior of the mayonnaise and dispersed medium showed plastic flow with yield stress and that of shear thinning. The dynamic modulus and dynamic loss of mayonnaise and dispersed medium were similarly decreased with the rise of temperature. The values of apparent activation energy for flow of the mayonnaise, dispersed medium and dispersed phase were 3-4 kcal/mol, 7-11 kcal/mol and 8 kcal/mol, respectively.

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The breaking properties of agar gel were investigated stochastically by the creep measurement. Two cylindrical specimens of different size of agar gel were used. At the beginning of the rupture, the creep curve of agar gel showed a point of inflection. These rupture phenomena were observed on photograph. The probability of rupture of agar gel was calculated under various constant stress. It was recognized that the probability distribution showed approximately normalization. As the breaking properties of agar gel, the rupture stress, the rupture strain and the rupture time were obtained. These breaking parameters were also studied by the breaking under compression at a constant speed. The rupture stress was larger in the small specimen than the large one, while the rupture time was longer in the large specimen than the small one. It was shown that the variation coefficients of each breaking parameters were extremely large on the creep rupture of agar gel.

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This investigation was designed to observe the microstructural changes that took place within dough during processing.
The samples of the handmade butter roll dough were taken from seven different stages of the whole manufacturing processes. After sampling, dough pieces were frozen by immersion in acetone-dry ice. They were cut as thin cryostat-sections, which were stained with hematoxylineeosin, ponceaur 2R and sudan black B, respectively.
After mixing and kneading, the microstructure of dough showed no fine network formed with gluten. Through the second fermentation, the optimally developed dough was obtained, and the microstructure showed the fine network formed with parallel gluten fibrils; the starch granules were embedded with gluten film and with the fat parallel to gluten fibrils.

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Model particulate soils made of hydrated ferric oxide have been prepared by interfacial reaction. method, and classified into four groups according to the particle diameters; 5, 3, 2, 1 μm respectively.
Factors affecting the adhesion of the particles, i.e. particle diameter, dispersing media, were investigated on polyester cloths.
In aqueous and CCl₄ suspension, the amount of adhesion of the particles increased with increase in particle size on polyester cloths, and the number of particles adhered to the cloths was independent of the particle size until the saturation value of adhesion of each size was attained.
Adhesion of the particles on cloths from four dispersing media was the following order, CCl₄>n-hexane>ethanol>water, and the increasing tendency of the amount of adhesion in nonpolar dispersing media was obvious.
The amount and the particle numbers of adhesion at four different diameters, exhibited quite an opposite tendency.
Adhesion of the particles on cloths has been observed by scanning electron microscope.

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The purpose of this paper is to show in effect of knitted fabrics on gathering yokes on the back bodice. The relations between the characteristics of knitted fabrics and the shapes of hem curve or the amplitude of drapery were discussed.
The results obtained are as follows :
1. The shapes of hem curve and the amplitude of drapery are influenced by the characteristics of the fabrics, such as bending rigidity, drape coefficient, and elastic recovery percentage of elongation.
2. The shapes of hem curve become even and the number of nodes increases, but the amplitude of drapery decreases, when bending rigidity and drape coefficient of knitted fabrics are small. It is also observed that generally the amplitude of drapery of knitted fabrics is smaller than that of woven fabrics.
3. The hang of drapery is non-lively when bending hysteresis is large and elastic recovery percentage of elongation is low.

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In the previous papers, the physical properties of stocking fabric were measured in order to find out the stress and strain of enlarged stocking caused wearing it on the body leg.
In the present paper, the snagging force leading to the run of stocking, the run distance and velocity propagated across stocking fabric stressed in two axial directions were investigated.
The results are as follows :
1. The run distance and velocity propagated across stocking were smallest in non-run, largest in stretch seamless and medium in non-stretch seamless stocking.
2. The large snagging force leading to run brought about large resisting force to run propagation.

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As the first step of computerized analysis of 3-dimensional photogrammetry on the human body, moiré contour maps on right side neck of two female subjects were photographed, using a mirror to avoid influence of body sway. A computer and a X-Y plotter were used to draft surface developments and principal views of these necks.
The following results were obtained :
1. Setting a surface treated mirror near the back of shoulder of the subject, a sharp moiré contour map could be taken simultaneously on both front and back of the right side neck.
2. Neck surface developments were drawn applying about 40 small triangular planes on right side neck.
3. Introducing computer and X-Y plotter into geometrical method, it became possible to draft a number of neck surface developments in a short period of time under the mechanical control. We got, therefore, some clue concerning the moiré photogrammetric method and analysis of a mass of subjects.

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The purpose of this report is to survey the situations and the problems related to nursery facilities for sick children in the whole country which have been started since 1966.
The results are as follows :
1. Many employees and supervisors of the facilities highly valued the establishment of such facilities.
2. In general, the sick children which such facilities could take care of were those in the recuperation stage of their illness.
3. The operation in such facilities that did not receive any form of public financial support was serious financially.

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[in Japanese]

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[in Japanese]

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