Mechanical properties of the cooked rice mixed with two kinds of barley pressed under steaming (SP) and the one mixed with the polished barley cut to small pieces (CP) as well as the cooked rice and barley itself were investigated by means of Tensilon.
As the results of the stress-relaxation experiments, the rheological properties for the cooked rice mixed with barley in various ratios have been represented by the parallel connection of three Maxwell models and an elastic element. The viscosities of the cooked CP barley, SP barley harvested in Australia and in Japan and cooked rice itself were 1.3, 1.0, 0.77, and 1.7×10⁸P, respectively. The viscosity of the cooked rice decreased sharply when rice was mixed with a small amount of barley even at the level of 10%.
Bulk densities and void fractions of these samples were also determined before loading and under loading. The void fractions of the cooked rice with barley before loading were 42-48%. A linear relationship was obtained between the void fraction before loading and the strain under 1.0kg/cm² pressure; the bigger the void fraction, the larger the strain under loading. The small negative void fraction under loading indicates that the void has vanished and the density of the cooked grains has increased slightly under pressure.

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The primary factors that gave rise to the “Su” (globular pore) formation in the gelation of hen's egg solution during cooking were examined by the observation of the gel cross sections and the measurement of the gel strength. As the results, it was suggested that the “Su” was the expanded vestige of gases caused during the gelation by heating, because the shape of individual “Su” was globular and air bubble was observed in the inside of the “Su”. Then, it was definity shown by the relation between preheating time at lower temperature and the “Su” formation that the longer time was effective on inhibition of the “Su” formation. Furthermore, the “Su” formation could be completely inhibited by degassing of egg solution and restored by aeration of the degassed solution. In view of the results so far obtained, it has been clear that the primary factor affecting the “Su” formation is the expansion of gasses contained originally in egg solution.

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Materials for “Kurumi-Tofu” consist of homogenized walnut (Jugulans sieboldiana Maxim), arrow-root starch and water. The suspension of these materials is heated while stirring and, after gelatinization, the paste is cooled at the room temperature.
Investigations with rheolometer and sensory evaluation on the composition of ingredients and cooking conditions are undertaken because rheological properties of “Kurumi-Tofu” are supposedly influenced by them.
The results obtained are as follows :
1. The higher is the starch concentration of the gel, the harder and the stickier the properties of “Kurumi-Tofu” are. An adequate concentration of arrow-root starch employed for this cooking is 10+1% by weight.
2. When the suspension is cooked at the relatively low temperature, the products become hard and reduce its stickiness, while by the cooking at the relatively high temperature, the products possess preferable texture.
3. The longer is the cooking period, the softer, stickier and smoother the product is.

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The removal of resins from resin finished fabrics is probably caused by miscellaneous factors when in use, each of which was investigated to reveal such invisible deterioration of fabrics generally ignored by the consumer.
The results are summarized as follows :
1. As of factors which participate to laundering, water itself showed little effect but a mechanical effect was observed to some extent in every case, among surfactants, soap gave the largest effect while a nonionic surfactant the least effect, and a test for builders showed that an effect of sodium tripolyphosphate was the slighetst and that of sodium sulfate was the largest.
2. Sodium chloride contained in sweat and frequently in foodstuff soils gave a considerable effect at a concentration the same as soy-sauce. An effect of sweat, especially acidic sweat was also significant.
3. Chlorine type bleaching agent gave a marked effect while oxygen type only a slight.
4. Impregnation with organic solvents showed a little effect, but a further enhanced removal of resin was observed when subjected to dry cleaning or laundering.
5. An effect of friction was observed to some extent in all the cases but glyoxal type cotton fabric.

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We have compared the amount of clothings in 1980 with the amount of those in 1966, in order to clarify the desirable closet space for clothings.
The results are as follows :
1. During the 14 years from 1966 to 1980, our clothing life had remarkable changes, we became more used to wearing Western clothes.
2. During those 14 years, the amount of clothings increased rapidly, especially those wives'. However, the amount of clothings in use did not change so much, so the ratio of clothings in use to those held actually decreased. Thirty percent of the clothings were not in use in 1980.
3. The trends of the clothing types are the Japanese clothings decreased, however, the decrease ratio of Japanese clothes holdings is smaller than that of Japanese clothes in use. The popularization of the heating systems of most housing in Japan, caused the possession of cold weather clothings decreased. The increased amount of husbands' clothes and women students' mainly consists of casual wear, while the increased amount of wives' clothings consists both casual and street wear.

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