[in Japanese]

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To reveal the amount of lysinoalanine (LAL) in foods on the market, some foods and food ingredients were analyzed. Pidan and Ramen were chosen as alkali-treated foods, and whipping agents as a food ingredient which had been reported to include large amount of LAL. LAL contents were determined by gas chromatography. In the case in which LAL could not be determined directly, protein concentrated sample was prepared and analyzed. As a result, LAL contents of Pidan egg yolk and Pidan egg white were found to be equally 1. 50 g LAL/100g of sample. In Ramen, 0. 014 g LAL/100 g of sample were detected. As to whipping agents, 0. 002-0. 042 g LAL/100 g of sample were detected from five samples.

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Measurement of the textural parametersand the analytical research on biting or compressing curves were carried out by using a Tensipresser, and the correlations ofthese parameters with mouth feel of commercial packed Tofu (bean curd), Tamagodofu (bean curd seasoned with egg), pudding and jelly were investigated. Textural parameters in compressing and biting test of these processed foods by the multi-point mensuration method were compared.
Measurement of cohesiveness of these processed foods at higher compressing rate would be unfavorable because of the existence of discontinuous changes which were confirmed at 0. 80 compressing rate. Regarding the measurement of adhesiveness of these processed foods, biting test was suitable.
Experiments in the sensory test of mouth feel of these processed foods offered conclusion that the characteristics of fracturability would be one of the useful tools to appreciate the mouth feel of these kind of foods. To elucidate the textural characteristics of fracturability of these products analysis of biting curves by the multi-point mensuration method was useful. The correlation between the textural parametersand sensory test of mouth feel on fracturability could be expressed numerically by using the parameter of fracturability/hardness.

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Experiments were carried out to investigate the effects of Sake on the hardness of cooked fish. Wahoo meat was used as sample. The fish meat was dipped in Sake, boiled Sake, diluted spirits (Shochu), 4 and 15% solution of ethylalcohol, organic acid-glucose solution for 30 min, and then it was steamed for 10 min. A texturometer was used to measure the hardness of each cooked fish meat.
The hardness value of fish meat dipped in boiled Sake and steamed was lower than that dipped in Sake, and that dipped in organic acid-glucose solution decreased as the concentration increased. There was no significant difference between 4 and 15% solution of ethylalcohol and water.

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The influence of tea components on the growth of microorganisms were investigated. The results obtained are summarized as follows :
1) The tea infusion showed antibacterial activity against three types of microorganisms, especially against Bacillus megaterium.
2) Growth of Sporobolomyces odorus was slightly inhibited by β-carotene. The pH value of the medium decreased as S. odorus was growing and the decreasing rate was lowered by the addition of β-carotene.
3) The exogenous oxygen uptake to S. odorus in the suspension culture was inhibited by β-carotene. On the other hand, the addition of β-carotene restored the oxygen uptake when S. odorus was grown in the medium containing β-carotene.

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Seven kinds of unwashable flame retardant fabrics prepared by a pad/dry process, and 3 kinds of washable flame retardant fabrics prepared by a pad/dry/cure process were investigated for their flame retardancy and dominating factors thereof. The summarized results are as follows :
1. The burning tests regulated by JIS showed that char length, char area, afterflaming time and afterglowing time were remarkably and abruptly reduced. These reductions were critically observed at 8-10% of retardant content for the unwashable flame retardant fabrics and 16-20% for the washable fabrics. Finished fabrics with the critical retardant contents had LOI 28 which was a numerical measure for the flame retardancy.
2. Finished fabrics containing ortho-phosphoric acid or an inorganic phosphates showed a correlation between flame retardancy and water content. The fact indicated a possibility of contribution of water to the flame ratardancy in this case.
3. A critical value of P content for sufficient flame retardancy was found to be 0. 8-1. 0% for the unwashable fabrics, but the washable fabrics required 1. 6-2. 0%.

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It is very important to grasp a human body three dimensionally in clothe designing, but this method is not yet established. We investigated, therefore, a method to know the length of curve and area of a patch drawn on the human body surface using moiré contourgraphy.
After confirming the accuracy of this method, we computed curve lengths and patch areas on the back of a young man in normal static posture and four types of arm pose (lateral horizontal elevation, forward horizontal elevation, 170° upward elevation, contraction of pectoral muscles).
The results were as follows :
1) In normal static posture, the curve lengths obtained by this method were nearly equal to those obtained by Martin's method. The each resultant length of the same curve derived from the photographies which were taken in the different directions showed slight difference caused by physiological factors such as breathing.
2) We were able to recognize the changes of curve lengths and patch areas according the arm poses by means of moiré contourgraphy.

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It is important to investigate color difference in two directions of microscopic evaluation and macroscopic evaluation. In the microscopic evaluation, effects of Munsell chroma and Munsell value on hue discrimination thretholds had been investigated systematically.
Continuously, problem of color difference has been dealt with macroscopic evaluation. Color samples having Munsell value and chroma 6/8 were selected 20 kinds and all combinations of 2 color were prepared on ad jacent condition. Construction of space in the color difference based on their date after judgment of color difference were tried, using the method of e_ijzrtype quantification.
Configuration of colors on the color difference arrange in order red, yellow, green, blue and purple as hue circle. Relation between color different space on microscopic evaluation and macroscopic evaluation show results similar. Two color difference formulas CIE 1976 (L^*a^*b^*) and CIE 1976 (L^*u^*v^*) agree most with psychological scale obtained on macroscopic evaluation.

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In the previous paper, similar threshold in color combination effect was investigated in the case of the vivid color combination. In this paper, similar threshold was investigated in the case of the middle colors in lightness and saturation by the same method used in the previous study.
Samples of color combinations used in this experiment are composed of twelve dull toned color-standards based on p. c. c. s.
The results are summarized as follows.
1. In the case of many pairs of combinations, composed of middle colors in lightness and saturation, the similarity could be more obviously detected than in the case of vivid colors.
2. It was carried out that from each point of view on the next three parameters, the target hue, the angular distance of hue, and the difference of lightness in color arrangement, they had as similar tendency as in the case of vivid colors.

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