Eight varieties of adzuki beans were stored under three different temperatures (5°C, 10-25°C and 35°C) for 7-9 months. After that, the differences and changes in some cooking characteristics of beans were investigated.
When boiled with water for 60 min, the hardness of beans stored at high temperature was the highest of those tested and the yield of bean jam resulted the lowest. This low yield of bean jam was improved by the prolongation of a boiling period.
Another effect of high temperature storage was observed on the bean jam color, namely, its brightness became inferior to that of low temperature stored one, and became weak in red and strong in yellow colors. These unfavorable effects of bean jam color by high temperature storage were also improved by extending a boiling period.
Above results show that a bean storage, especially under high temperature gave some unfavorable effects on the cooking quality of beans and again a low temperature storage would be recommendable for the storage of adzuki beans.

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The vitamin E homologues in brown rice and pulses were determined by high performance liquid chromatography. The changes of vitamin E content in rice by milling were also investigated. The following are the results obtained.
(1) Although α-, β- and γ-tocopherols were contained in brown rice Sasanishiki, δ-tocopherol was not detected. The total vitamin E content weighed approximately 1 mg/100 g, of which the majority was a-tocopherol amounting to approximately 90%.
(2) Soybeans contained α-, β-, γ- and 6-tocopherols. The total vitamin E content weighed approximately 22 mg/100 g, of which the α-tocopherol content amounted to approximately as low as 6%.
(3) Adzuki beans contained α-, β-, γ- and δ-tocopherols. The total vitamin E content amounted to approximately 13 mg/100 g, of which the a-tocopherol content was so low as 1% but theδ-tocopherol content was as high as 78%.
(4) The vitamin E content in rice decreased by milling. The re3idual vitamin E content in white rice was approximately 49%.

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The physical properties and sensory characteristics of three types of milk jelly were investigated. Three types of milk jelly were prepared by 1% apple low methoxyl pectin, 0.7% agar-agar and 7% corn starch, respectively.
The following results were obtained :
1) Hardness of the three types of milk jelly measured by use of Rheolometer was in the following order : pectin <corn starch <agar-agar. Cohesiveness of pectin and corn starch type was similar, while that of agar-agar type the smallest.
2) The creep curves of pectin, agar-agar and corn starch milk jellies measured by use of Creepmeter could be explained from the six-elements mechanical model consisting of Fookean body, two pairs of Voigt body and Newtonean body. The pectin milk jelly showed the smallest value compared with the agar-agar and corn starch milk jellies.
3) The profile of sensory characteristics of each type milk jelly was obtained from Semantic Differential Method. The pectin milk jelly showed the characteristics such as fine, adhesive, sticky and uncrispy. Further, from the result of the principal factor analysis for milk jellies, the first factor was a factor of stickiness and hardness the second factor, a factor of preference. The two-dimensional spatial diagram of panelists were made from scores of these two factors as a correlation diagram. Pectin milk jelly showed stickier and softer properties compared with the agaragar and corn starch milk jelly.

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We studied the mechanism of button off from the knitted fabrics. It was found that the force to button off from the fabric had good relation to those geometrical values, Young's modulus of the fabric, the size of button, the size and direction of buttonhole, and the pionts pined the fabric. A model explained the force to button off was proposed, then the theoretical equations related to the force to button off, the geometrical parameters and the fabric properties were obtained. By comparison the theoretical values with the experimental values to button off, it was found that the force to button off from the knitted fabrics was explained by this model.

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The liveliness of fabrics laminated with fusible interlining was investigated. This investigation resulted from the following three experiments : sensory test of recovery force, and measuring the stiffness and the speed of recovery of the angle after bending.
Used samples were three kinds of cotton denim and three kinds of non-woven computer-dotted type interlining. In addition there were nine kinds of samples made by combining the above kinds of cotton denim and non-woven interlining.
Through this investigation the following results were revealed. (1) The direction of the recovery speed of the angle after bending is affected by the factors which appear in the inner face of the sample when it is bent. (2) There exists a strong correlation between the liveliness and stiffness of the fabrics laminated with fusible interlining. (3) The scale of the sensory test of recovery force is affected by the thickness and weight of the cotton denim.

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The purpose of this study is to know, by means of Rorschach tests given longitudinally, how images develop in infants and the implications thereof for nurturing infants. The following are the results in summary of the tests given, respectively, to the first-year children in a three-yearsystem kindergarten in 1980 and the same-year children in the same kindergarten in 1981, totaling forty children, whose average age at the time of testing was three years and seven months.
1) What characterize those infants' images, as they are observed through a formal analysis of the infants' Rorschach responses, are their non-plentifulness in production, fixedness, instability owing to the infants' underdifferentiated perception, bodily representation 'accompanied by verbalization (in the case of motor images), and impulsive expression of emotion stimulated by colors.These characteristics are mostly in accord with those suggested by many researchers, and this indicates universality in the image development in infants.
2) The images characteristic of those infants, as they are observed through a content analysis, are such that are influenced strongly by the modern 'information-oriented society' and 'scientific and technological age.' Thus, monstrous beasts and airplanes are abundantly imaged, while other natural objects, such as quadrupeds and plants, are not imaged so frequently as they were in L.B. Ames's studies in the 1952's.
3) These observations seem to have some important implications for the nurture of infants.

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[in Japanese]

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[in Japanese]

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