Effects of fat and protein removals by alkali and/or ether treatments on the Brabender's amylogram of glutinous and non-glutinous milled rice flours were studied.
Results obtained were as follows :
1.In cases of glutinous and non-glutinous rice starches, the more the removals of protein and fat by the alkali treatment, the higher the heat swelling property of the amylogram was.
2.By the ether extraction of fat from glutinous rice, the lower setting up temperature for gelatinization and the higher maximum viscosity were observed as compared with that of non-defatted one, but, contrary to these phenomena, the removal of fat from non-glutinous rice showed little differences on these amylogram characteristics.

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As barley contains more calcium, vitamin B₁ and B₂ than rice does, it is preferable to take rice mixed with barley from the viewpoint of nutrition. Few people, however, take rice cooked with barley because of its unpleasant taste, especially, of its undesirable consistency.
Attempts were made to search the best cooking conditions of barley on the bases of soaking time, amount of added water and heating time. The characteristic time constant of adsorption of water into barley, gelatinization rate on heating process, ratio of water content in cooked barley-rice to amount of water added for cooking and light microscopic observation were examined in this report.
It was indicated that tasty barley-rice could be cooked on conditions that soaking time was 60 min, amount of water added was 2.2 times of barley weight and heating time was 30 min. The cell wall of barley, though it was steamed and/or pressed, so tough and thick compared with that of rice, that it impeded collaspe of starch granulars even after 1 hr heating.

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In the previous paper, we reported of the considerable increases in bound water content and in swelling capacity of a microwave-irradiated commercial white bread.
The present work was carried out to obtain further knowledge about difference between physicochemical properties of the microwave-irradiated bread and those of a control (i.e., electric oven-heated bread).
Results were as follows :
1. As compared with the control, the irradiated bread showed
1) a slight increase in gelatinization degree,
2) not slight an increase in extractability of starch, especially in that of amylose,
3) multiple changes in shape and in size of starch granules.
2. Microwave-irradiation of a model system of starch-water gel gave almost similar results to those obtained with bread.
It seemed that the structural modification of starch made a main contribution to the hardening of bread texture.

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In order to clarify changes in properties of starch irradiated with microwave, irradiation was carried out upon starch suspension, the water content of which was controlled by the addition of either sucrose or triethyleneglycol. In addition to physico-chemical measurements, starch granules were observed under optical-and scanning electrone-microscopes.
Results :
1. Extractability of amylase increased.
2. While suspensions being kept below 80°C during irradiation, swelling capacity of starch stood small; while, above 80°C, starch granules suffered a drastic destruction, and swelling capacity showed a sudden increase.
3. Destruction of starch granules seemed to proceed in specific styles.
4. Starch paste thus obtained proved to be of multiple phases, that is, a mixture of non-swellen starch granules and of their specific fragments.

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Effects of stirring conditions on qualities of cake batter and sponge cake made from this batter were investigated in relation to the properties of raw materials, and as the material, rice and wheat flours, corn starch and the mixed flour composed of rice and wheat (1:1 w/w) were employed.
As the results, the followings were obtained.
1) In the case of 20sec's stirring, the specific gravity of the cake batter made of wheat flour or corn starch was lower than that of rice or mixed flour. Prolongation of the stirring time up to 3 min caused the increase in this gravity and this trend was remarkable for wheat flour batter.
2) The sponge cakes made from wheat flour and corn starch showed the largest volume. The fact that these flour and starch had a similar distribution in particle size was assumed to have the correlationship on this phenomenon.
3) The longer the stirring time from 20 sec to 3 min, the smaller the expansion rate of wheat sponge cake was. Contrary to this, the expansion rate of cakes made from rice and mixed flours was smaller than this of wheat flour cake, and these cakes showed little influence with the stirring period.
4) By the sensory test, the taste of cakes made from corn starch or rice flour batters which were stirred for 20, 60 and 180 sec was judged and no appreciable differences were recognized.

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The effects of the marinading time and acetic acid concentration on the meat protein were investigated.
The lengthened marinading time and increased acidity in the marinading solution led to a progressive decline in pH, weight gain in the marinaded meat and also, a decrease in shear force value, and the marinaded meat was tenderized.
Some partial degradation of myofibrillar protein and a progressive increase in non-protein nitrogenous compounds in marinading period were recognized.
In sensory tests, it was observed that the marinaded meat was more tender and sour with the lengthened marinading time.

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In order to investigate the characteristics of the thermoregulation in the aged, five younger (20-25 year) and five older (64-80 year) women wearing the same shorts and experimental dresses were exposed for 30 min in a thermoneutral room (Ta 29°C), followed by 90 min in each cold. (23°C), neutral (29°C) and hot (33°C) environment. The experiments were carried out in summer and in winter. The results obtained were summarized as follows :
1. Skin temperatures of the trunk were relatively low for the old group throughout the experiments. Skin temperatures of the extremities decreased in the cold and increased in the hot environment in both aged groups but more so for the young group. Heat fluxies from both hand and foot were significantly larger in the cold and less in the hot for the old group. These showed that the elderly women had less abilities of regulating heat loss by cutaneous vasoconstriction and vasodilatation than the young women.
2. Lower heart rate, higher blood pressure and larger reaction of the blood pressure to the change of environmental condition were shown for the old group.
3. There were little or no differences in oral temperature, weight loss and oxygen consumption between the two aged groups.

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New technique of measuring the body surface area (BSA) changes on the body motion was established and basic data to design of clothing were obtained.
The over-all made of two pairs of nylon panty-stocking (P.S.) on which undrawn synthetic yarns were sewn was worn over the body. Then the skin and undrawn synthetic yarns on P.S. were set by adhesives at each points. BSA changes were measured after subjects were in motion with “Radio gymnastics (Part I and II)” and sat straight.
According to this results it was observed this method was very useful for the measurement of indirect BSA changes. Making a comparison between the maximum change of BSA of torso on the body motion and that on the static posture, it was obvious the change of length was larger than that of width.

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As the first step of pattern design by geometrical simulation of human body, sleeves and their armhole line developments are examined.
The results are summarized as follows :
1. A sleeve can be approximated to an elliptical cylinder containing an elliptical revolution at the sleeve cap. The attached surface to trunk can be considered as a plane. Thus, the pattern.of sleeve top can be drawn geometrically, and the amount of fabric shrinking on this part is possible to be calculated.
2. The interrelation between sleeve and trunk is represented by five angles. Therefore, we can examine the influence that these five angles have on the sleeve top pattern.
3. The results above-mentioned and the usefulness of geometrical simulation were confirmed practically by wearing test.

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To make clear the regional differences of cutaneous heat flow in man, we attempted to measure it at 27 points on the body surface area (Fig. 2) in a climatic chamber controlled at ambient temperature of 29°C and relative humidity of 50%. One male (49 years) and two females (24, 25 years) were served as subjects. They wore shorts only. The cutaneous heat flow per square meter had the regional differences, that from forehead showing the highest value, 2-3 times higher than that from the other areas. However, as the proportion of each region to total body surface area is different, the real cutaneous heat flow per region showed different profile from that per square meter. On the other hand, there existed also differences of cutaneous heat flow within head, arm, hand, back, chest, thigh, leg and foot. This means that, if we measure the total cutaneous heat flow of body surface area with one point measurement from each region of head, arm, hand, back, chest, thigh, leg and foot without taking account of these differences, the values might be overestimated or underestimated.

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The studies analyze residents' views for living environment in private apartment houses in Nagoya, Japan.
The purpose of the studies is to find the problems on living environment in private apartment houses and to get the basic data of criteria of consumers' selection in buying houses.
The results are as follows :
1) The worst 5 in evaluation on living environment are as follows :
(1) internal noise, (2) external noise, (3) less playground, (4) small floor space, (5) insufficient ventilation.
2) The cheaper apartment houses : the worse evaluation internal and external noise, especially internal noise for small size family and family with no child.
3) The more expensive apartment houses : the better evaluation on floor space and ventilation which are important factors deciding whether residents live in the present houses permanently or not.
4) Complaints of less playground inversely proportionate to number of living families in the apartment houses and their prices.
5) Eighty percents of residents have some complaints and number of them are 2.4 per resident. Major complaints are noise and management problems.
6) The more expensive apartment houses, the better apartment houses in their general evaluation. Apartment houses over 25 millions yen (converted price in 1975) are highly evaluated on living environment. Apartment houses between 15-25 millions yen have the problems on noise and less playground. Apartment houses 10-15 millions yen have the problems on small floor space in addition to the problems above-mentioned. Apartment houses less than 10 million yen have the problems on room arrangement, ventilation, condensation and parking lots in addition to the problems above-mentioned.
7) Residents who intend to live permanently are advised to buy apartment houses with larger floor space, having at least three bed rooms and a living room, regardless of family size.

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A preliminary investigation was carried out by interviews to obtain information of the actual state of loneliness of elderly persons which would be useful to solve the problems associated with loneliness in advanced age.
The results obtained are summarized as follows :
1) From personal and materialistic aspects, it is essential to understand loneliness in relation with their residence patterns and with their interpersonal interactions with their family members and relatives.
2) Concerning the mental aspect of the advanced age, the intensity of loneliness varies depending upon the degree of overall dissatisfaction with daily life.
3) Health condition, conversation with family members and agreeable extent of home atmosphere are important factors to develop loneliness in the elderly persons.

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