This paper deals with the research on the effects of processing and storage conditions on the browning of minced and dried radish. The amounts of reducing sugar, free nitrogen and pH values were not significantly influenced by the processing and storage conditions. The intensity of browning was influenced by storing temperature, light and steam treatment, and the contents of polyphenols, hydroxymethylfurfural and 3-deoxy-glucosone increased during the storage.
In view of the above results, it may be concluded that the browning of minced and dried radish is due to both Maillard reaction and oxidation of polyphenols.

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In order to know the contents of tocopherol homologues in commercial vegetable oil, we determined the individual tocopherols in the oil by high-performance liquid chromatography. Subsequently, the changes of each tocopherol contents, during frying white potato, horse mackerel and chicken in soy bean oil at 180°C were determined.
The results were as follows :
1) The content of each tocopherol differed with varieties of oil : α, γ-tocopherol was detected in every oil, but β-tocopherol was only detected in wheat germ oil.
2) The content of each tocopherol gradually decreased with the increase of frying time. Particularly, α-tocopherol showed a marked decrease in only heated oil, while δ-tocopherol showed a slight decrease. During frying, the greater tocopherol content in soy bean oil was, the lesser the decrease of tocopherol became.

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Active β-amylases were purified from polished rice grains by precipitation with ammonium sulfate, acid treatment, chromatographies on DEAE cellulose and Sephadex G-200. Two main β-amylases isolated were named E-I and E-II. The molecular weights by Sephadex G-200 column chromatography of partially purified E-I and E-II were about 17, 770 and 141, 000, respectively, and their Km values for rice starch were 2.2 mg/ml and 0.2 mg/ml, respectively. E-I lost about 50% of its original activity after incubation for 30 min at 45°C, but E-II was activated by heating between 50 and 100°C. Properties of E-II were very similar to those of active β-amylase in cooked rice described in the previous paper. In addition, it was suggested that the presence of starch influenced remarkably the temperature dependency of β-amylase activity.

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Ten model systems of mayonnaise were prepared by varying ratios of oil (68-86%), vinegar (5.5-23.5%), and egg yolk (8.5-26.5%), according to Scheffe's simplex lattice design for the three component system, and also dispersed media without adding oil. A E-type viscometer was used for the measurement of their apparent viscosities (η_app), yield stresses, and indexes of consistency and flow behavior. The quadratic equations were obtained using the respective parameters for each of the model systems for prediction of the relation between ingredient ratios and the parameters.
The range of η_app and that of yield stresses obtained from the graphs prepared to show the characteristics of the model systems were 25.4-1, 430 poise (0.508-4.32 for the dispersed media) and 20.3-1, 540 dyn/cm², respectively. These results provided a simple means for selection of in gredient ratios in preparing mayonnaise of desired consistency; the systems with 20-200 dyn/ cm² were suited for sprinkling (over vegetables), those with 100-200 for both mixing (with vegetables) and sprinkling, those with 100-400 for mixing, those with 400-1, 540 for topping, and the one with 400 for both topping and mixing. The range of K values (viscosity) was 13.0-301 dyn· secⁿ/cm². Sibree's volume factor was calculated from η_app at 1 sec^-1 and the values decreased from 1.49 to 1.20 by increasing oil concentration, showing dependence of the values on oil con. centration. The ranges of pH for the dispersed media and the model systems were 3.4-4.6 and 3.5-4.6, respectively, indicating the pH of model systems depended on the concentration of vinegar in the former.

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The study was undertaken to examine the decomposition of ingested thiamine in the gastrointestinal tract of rats with thiaminase of dietary corbicula.
Rats were meal-fed with the diet containing raw or boiled corbicula for one and a half hours (0900-1030) each day during the last 3 to 4 days of the feeding period. V. B₁ amount was estimated for soluble and insoluble fractions of the content in the small intestine. V. B₁ was also determined on the content of the stomach, the liver and urine.
There was no decrease in V. B₁ amount in the diet containing raw corbicula at room temperature for 1 hr after the diet was prepared. Five to 10 % of total V. B₁ amount in the content of small intestine from all animals was contained in the insoluble fraction of the content. Rats fed raw corbicula showed a significantly low value for V. B₁ amount of the content in their small intestine with comparison to rats fed boiled corbicula or control animals. The similar result was found in the content of the stomach. The V. B₁ amounts in liver and urine were significantly lower in rats fed raw corbicula than in other two animal groups.
The results indicate that almost all of V. B₁ in the diet containing raw corbicula are destroyed in the stomach of rats by thiaminase occurring in raw corbicula.

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In the previous paper, the authors reported the effects of particle diameter and dispersing media to the adhesion of particles on cloths.
In this report, the effects of various particle size and the kind of polyester taffeta were investigated in regard to the particulate soil removal.
Model soils of hydrated ferric oxide particulate have been prepared by interfacial reaction method, and the mean diameters were found to be 1.5, 3 and 5 μm, respectively.
Soiled cloths of 5 different polyester taffeta, in varying levels of soiling, have been prepared in CCl₄ suspension baths.
Degree of soil removal became greater with an increase in the diameter of particles in aqueous surfactant solution (SDS or LAS).
With smaller particles (1.5 and 3 μm), fairly good linear relationship between the initial soil level and the residual soil amount hasbeen established, however, with large particles (5 μm), residual soil amount proved to reach a constant level.
Soilability and washability of the model particulate soil have been much influenced by the geometric structure of the polyester taffeta.

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Infants are under some physical and psychological stimulus of the room space. Particularly, we can't disregard the Visual Perception effects of the texture in architectural materials, as they are concerned in the psychological effects of the room space.
In our former studies, we found that the factor of “Softness” is connected with the evaluation of the room space.
So in this study, we examined the Visual Perception effects of the factor “Softness”, in the development of infants. The results of the examination are as follows.
We found that Infants can perceive the Tactile Softness of the Surface-Roughness, but they can't perceive the Visual Softness of it. Around 6 years old, they get the similar Visual Perception sense to adults.
They can't relate the Lightness to theVisual Softness Perception in the younger aged. Before 5 years old, they can't get out of theTactile Perception sense. In 6 years old, they become to perceive the detailes of the texture, and so, they find the Visual Softness in the “Grey”. But they have still no ability to analyze it. And yet their perception is far away from that of adults.

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1. Conventional holding type (Type A) seemed to have better manipulating efficiency than pen holding type (Type B) when handling breakable subjects or working complex operation, especially to separate baked fish meat.
2. In Type A, the movement distance between natural holding position and actual holding position after separating work, was smaller than that of Type B. Type A holding seemed more stable than Type B.
3. The muscle movement of Interossei Dorsales was noticed to the highest degree during separation work in both Type A and B, and it seemed a characteristic observed in opening the chopstick tips.
4. Higher degree of muscle movement observed in Type A than in Type B may be due to the reason that Type A could have dimension of opening 1.6 times as large compared with Type B, and give a full play of fingers efficiently.
5. As a characteristic of Type A, a higher degree of muscle movement in Abductor Pollicis Brevis's electromyograms was observed than in Type B.

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I have made a series of photographing experiments on the working posture with various heights of sink bottoms by using the chronocyclegraph method, in order to make clear the most suitable height for these items. I have evaluated the working posture from the viewpoint of a standard for the most suitable posture. At the same time, I have compared the above results with the ones described in the former report (Part 4), which are results of the RMR and the evaluation given by the subjects who were asked to give their opinion as to the most suitable height for working.
The results are as follows :
1. It was observed that the lower the height of sink bottoms, the more the subjects' bodies become bent over and move from side to side irregularly. Such effects on the parts of the body such as the vertex, the acromion, the olecranon and the ulna stylion, have also been observed. The ilio cristale and trochanterion do not move so much.
2. The height of the sink rim produces certain effects on the working posture, especially when the sink bottoms are too low or too high.
3. From the three experiments described above, the desirable height of sink bottoms is presumed to be in the range of about 65-70 cm (it is estimated to be about 40-45 percentage of the subjects' height), which is applied to different height of the sink rim.

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After the Second World War, “chairs”, one type of fundamental living room furniture, have been rapidly adopted to Japanese daily life, accompanied by the introduction of various other kinds of western culture.
Few investigations exist concerning “Za-isu” (the Japanese style sitting chair which can be folded up when it is put away), however, although we can easily find papers about conventional western style chairs.
For that reason the author has tried to evaluate the seating comfort of “Za-isu” by applying ergonomics.
As a preliminary step, the survey on the market and the actual usage situations of “Za-isu” was held and the following results were obtained :
1. In the market and in the usage situations as well, the most popular kind of “Za-isu” was the simplest one consisting of only the seat and the backrest with an unchangeable angle.
2. In the usage situations of “Za-isu, ” the posture of stretching their legs forward into the “Home-Kotatsu” while sitting to see TV programs prevailed. This same posture was more often kept for more than half an hour.
According to the above result, the simplest “Za-isu” with neither armrest nor pillow, and the most prevailing usage situations in the above survey were chosen for the test.
Analysis of the sitting posture, feeling test about seating comfort, and measurement of muscle activity index and contact area with body and “Za-isu” were done, and the following conclusions were obtained.
1. The most favorable reclining angle of the backrest was 105 degrees. When that angle became more than 115 degrees, some people complained of an ache in several parts of their body.
2. The muscle activity index indicated the minimum value when the reclining angle of the backrest was among 100 and 115 degrees. As that angle exceeded 120 degrees, the muscle activity index began to increase rapidly.
3. Contact area between the “Za-isu” and the back and hips decreased as the reclining angle of the backrest increased. However that area slightly increased near 110 degrees of the reclining angle.

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[in Japanese]

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[in Japanese]

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