Sensory evaluations were carried out to investigate the effect of ingredient ratio on shortness of cookies. Also, relationship between the results obtained and instrumental measurements pre-viously stated was studied. Cookies were prepared as previously stated, according to Scheffes simplex lattice design for the three component systems. Results were as follows :
1) The cubic equations for the sensory evaluation of hardness, brittleness, solubility in a mouth. and over all acceptability were obtained respectively to predict the relation between the ingredients ratio and these parameters. The characteristics of these models were shown as estimated curves in a graph.
2) The relation between the parameters of sensory evaluations and instrumental measurements was calculated by the correlation coefficient. It was suggested that brittleness and hardness of cookies were estimated by the instrumental measurements in a wide range of ingredient ratios.
3) Ingredient ratios of most desirable cookies were found at the flour concentrations of 40, 45 and 50%, respectively.

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Although the characteristics of starch-cake in which starch is substituted for wheat flour are to be soft and to have fine grain and large volume, preparing conditions to obtain a good product still remain to be investigated.
We have sought the best conditions for starch-cake making with regard to the amount of water added, the mixing temperature of batter and standing time after the batter is completely mixed.
The evaluation for the conditions was done from all data of the following measurements : specific gravity, viscosity and microscopic observations of batter and loaf volume, rheolometric parameters and organoleptic tests of cake.
As the results, it was concluded that the best conditions for starch-cake making are as follows :
1. Water should be added at the level of 10%.
2. The batter should be mixed at 30°C.
3. After the mixing, the batter should be stood for 10 min.

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Changes of inhibitory activities against proteases (bovine trypsin and α-chymotrypsin) in wheat flour during bread making were examined. Since the protease inhibitors are composed of proteins, it was expected to be inactivated by proteases in yeast during fermentation. But the activities were resistant to the proteases. Both activities, on the other hand, were completely destroyed during baking. Though trypsin and α-chymotrypsin inhibitory activities were remained constant by heating up to about 100 and 80°C, respectively, they were linearly reduced above the temperature of 100 and 80°C, and the rate of the changes was different between the inside and the outside of dough. Because the activities in wheat flour were more heat-stable than those in the paste, it can be assumed that the moisture content in flour was closely related to the in-activation. In particular, the effect of moisture content was clearly observed with regard to the change of α-chymotrypsin inhibitory activity by heating.

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In order to evaluate some chemical and antigenic properties of α-lactalbumin (α-La) by the treatment with various proteases, the present study was carried out.
After the treatment of α-La with pepsin for 2 hr, α-La was fractionated by Sephadex G-50 column chromatography and the fractions A-D were obtained. Polyacrylamide gel electrophoregrams were extremely resemble between native α-La and B-fraction, but they were remarkably different from the electrophoregram of A-fraction. The molecular weight of A-fraction was greater than that of native α-La, whereas the antigenic activity of A-fraction was 10-25% of the antigenic activity of native α-La. By the treatment with trypsin and chymotrypsin for 2 hr, a-e and a-e fractions were obtained, respectively. Antigenic activity of a-fraction was equal to that of native α-La, but a-fraction was 50% of the native α-La in its antigenic activity.

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We studied the effects of circumferential skin pressure applied to waist line by both tight and flared skirt with 4 cm shorter or 2 cm longer waist girth and to torso by body suit upon body weight loss in sedentary women at warm ambient temperature of 34°C. This paper discloses that in-hibitory effects of circumferential skin pressure applied to waist line by both tight and flared skirt with 4 cm shorter waist girth and to torso by body suit upon body weight loss occurred clearly, in spite of such small skin pressure as 10-24 g/cm², compared with the values of 50-2, 000 g/cm² used hitherto by Takagi and his colleagues. We supposed that these inhibitory effects under the influences of comparatively smaller skin pressure might be due to the facts that the surface area pressed by clothing was fairly large (i.e., ca. 120 cm² and ca. 2, 500 cm² in skirt and body suit, respectively).

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For the purpose of studying the neck form, principal component analysis have been applied to 44 somatometric data of 700 adult males aged 20-59 years. In this paper, morphological change of neck with age were examined. The main results are as follows.
1) The first principal component is a volume component of body, and any aging factor was not found.
2) The second principal component is a neck shape component which changes depending on age.
3) The third principal component represents a relationship between neck girth and neck base girth.

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This paper aims to show how city size affects consumer behavior for food consumption, and to study its cause.
Food consumption using a dynamic model was analyzed and compared with each city group.
The major findings of this study are as follows :
1) Regardless of city size, habit formation is found in common in Western style food items such as bread, milk products and eggs, fruits and meat; and the food items that meet one's liking and increase interpersonal tastes such as non-alcoholic beverages, cakes and candies, and food consumed away from home. These phenomena seem due to the fact that the urbanization of our eating habit has spread through most cities in Japan.
2) As for the traditional food item such as rice, conspicuous differences of consumer behabior between city groups, that is, the bigger a city size is, the greater its extent of separation from traditional eating habit is shown.
3) As seasoning is closely related to cooking, the same phenomenon is noted as in 2).

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In the previous paper, the characterization of principal components and the classification of cities according to those scores were reported. In this paper, the following results were obtained :
1. At the beginning I tried diagrammatic classification of food pattern by setting the standard values on the basis of average plus or minus standard deviation of six factor scores of cities, placing these values on three equal axes which intersect at angles of 60° on one plane and linking the six points to have a hexagon. In this way both the character of cities and the similarity among cities could be surveyed.
2. Deviation pattern similarity among cities was calculated. The result showed that the top three having high degrees of similarity were Kyoto and Osaka, Utsunomiya and Maebashi, and Yokohama and Kyoto. On the other hand, the bottom three having low degrees of similarity were Mito and Osaka, Nagano and Osaka, and Utsunomiya and Wakayama. Deviation pattern similarity was comparatively proportional to geographical distance, though major cities showed uniform food pattern, independent of the distance.
3. Deviation pattern similarity matrix among cities was cluster-analyzed by the group average method, and was showed as a dendrogram. The matrix was divided into two groups; one is medium and small cities representing local color, the other equalized major cities.
4. Correlation matrix of 23 food expenditure was cluster-analyzed and diagrammed as the above item 3. Bread was clearly grouped with meat, eggs and fresh fish. However, rice was narrowly grouped with cooked food and general meals away from home, though it was neutral for unprocessed food.

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[in Japanese]

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[in Japanese]

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