This is a comparative study on the texture of Japanese noodles cooked by the following two different methods; method A, heating noodles in vigorously boiled water with gradual addition of cold water, and B, heating noodles in gently boiled water without addition of water. The results are summarized as follows (The specially made thick noodles were used in the experiments for I and 2).
1. When cooked by the method A, the inside temperature of the noodles rose rather slowly.
2. Some differences in the moisture content and the degree of gelatinization of the inner and outer layers of the cooked noodles were found. These differences were more clearly observed when the noodles were cooked by the method A.
3. According to the results obtained from the experiments using a texturometer, the noodles cooked by the method A remained stiffer than those cooked by the method B.
4. After cooking for 1 hr, the variations in the cohesiveness or the elasticity of the noodles cooked by method A were found to be smaller than those of the noodles cooked by method B.

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Changes in the X-ray diffractograms of cooked rice on staling were investigated.
Preliminary treatment (alcohol dehydration) of cooked rice sample was not applied. Kernels of cooked rice were divided into two parts, exterior and interior, and analysed.
Clear X-ray diffractograms of cooked rice allowed to stand for about 24-72 hr after cooking were obtained by our method. In the X-ray diffractograms of cooked non-glutinous rice allowed to stand for 1-3 hr after cooking, peak 5a was observed which was not observed in those of cooked glutinous rice. Developments of peaks in the X-ray diffractograms of cooked rice on staling was varied due to the different rice variety used and the amount of water added to rice. In the X-ray diffractograms of cooked rice on staling, difference was preceived between interior and exterior parts of cooked rice kernel.

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The effect of three kinds of hydrocolloids, i.e., locust bean gum, tara gum and gua gum on the rheological property of carrageenan gel was studied by using both rheolometer and creep meter.
The following results were obtained :
1. The gels containing 0.25 and 0.5% of locust bean gum and tara gum, respectively showed the highest hardness. The cohesiveness of the gel was increased by adding each gum regardless of the amount.
2. The gels containing 0.75% of locust bean gum showed the maximum breaking stress of 3.1 × 10⁵ dyn/cm² and those containing 0.1% of gua gum the minimum breaking stress of 3.1 × 10⁴ dyn/cm².
3. The creep curve of each gel was explained by six-elements mechanical models. The viscoelasticities considerably varied in the range of 0.25 to 0.5% of gum contents. Further study should be conducted only in the case of adding less than 0.5% of gums to carrageenan to improve rheological property of dessert jellies.

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The physical properties of feather assemblage of the land bird has been studied, since the feather of the land bird, which is cheaper than that of the water bird, is filled up in a feather quilt, recently.
Experiments were carried out on heat transfer, compressible deformation and diffusion of humidity. Those are important factors of a feather quilt, and the results obtained were compared with those of feather assemblage of the water bird reported by authors.
The results obtained are as follows :
1) The coefficient of thermal transmission of feather assemblage of the land bird was 7.5-10 × 10^-5cal/ (cm·sec·deg) over the wide range of density of 20-200 × 10^-3g/cm³ as in the case that of the water bird.
2) The residual strain of compressible deformation of the land bird was larger than that of the water bird. The bulkiness of the land bird was smaller than that of the water bird, which was similar to that of the cotton assemblage. The barb or the barbule of the land bird was easy to break in comparison with that of the water bird owing to the differences in configurational construction.
3) The diffusion coefficient of humidity of the feather assemblage of the land bird was smaller than that of the water bird.
From these results, feather assemblage of the land bird is not suitable for wadding in a feather quilt in comparison with that of the water bird.

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The present investigation was undertaken in order to make a choice between the ordinary direction and the reverse direction of fluff to make clothes with man-made suede finished leather.
Materials
Four types of man-made leather (2 types of fiber inter connected structure, 2 types of knitted fabrics) and 3 types of woven fabrics (1 type of fluff woven fabric, 2 types of velvet).
Results
1) The results obtained from making inquiries about preference of fluffy direction were as follows : Fluff of the reverse direction was commonly preferred more than that of the ordinary direction, whereas, the tendency of this preference decreased after making tucks or gathering.
2) In reflection measurements at an angle of incidence 45° and at an angle of reflection 0°, the difference in lightness between fluff of the ordinary direction and fluff of the reverse direction before wear and wash were great. But after wear or wash, the difference was decreased.
3) In surface roughness measurements, the numerical value of fluff of the reverse direction grew bigger in wearing or washing.
It may be concluded from the results of this investigation that fluff of ordinary direction should be suitable for use of the man-made leather.

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We reported previously that the proper dent made by the marker could be shown by the dent modulus. This time we investigated the desirable tracing pressure by the marker. For that purpose we examined the next three relations : (1) relation between the number of piled cloths and the elasticity modulus of cloth, (2) relation between the number of piled cloths and the dent modulus, and (3) relation between the dent modulus and the passage of time.
The following results were obtained :
The desirable tracing pressure by the marker differs in the kind of cloth. And it is closely connected with the dimensions of the compressibility and the elasticity modulus of cloth.

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Xanthoxylum piperitum DC (Japanese name : Sansho) and X. piperitum DC var. inerme MAKINO (Japanese name : Asakura-sansho) are the deciduous shrubs of Rutaceae. Their fruits and leaves are used as spice in Japanese cooking and as diuretics and stomachics in traditional Chinese and Japanese medicines. The chemical constituents of these plants have been studied by many workers from the view points of chemotaxonomy and pharmacognosy, and the existence of many kinds of alkaloids, amides, terpenes, coumarins and lignans has been demonstrated. In 1968, Komasaki et al.examined the non-volatile constituents in the leaves of X. piperitum DC var. inerme MAKINO and reported the isolation and identification of five flavonoids (quercitrin, hyperin, afzelin, quercetin and kaempherol) in addition to two lignans and a coumarin.
This paper deals with the results of experiments carried out to re-examine the flavonoid constituents in the leaves of X. piperitum DC.

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