As compared with the conductive heating, the microwave irradiation of foods sometimes brings about considerable changes in physical properties of food, and accordingly accompanied with changes in taste and nutritional value. Most of those changes have been explained with respect to the high velocity of temperature rise in the microwave irradiation.
To investigate the specificity of microwave irradiation, we used a simple model system, that is, a mixture of starch, water and various lipids. Some phenomena were observed which could not be explained only as the effects of high velocity heating. Results are as follows :
1. The degree of formation of starch-lipid complex by means of microwave irradiation was higher than by conductive heating. This complex seemes to be stable and contributes to the gel-formation of the system as a whole.
2. The difference of lipids brought for the differences of the behavior of starch granules in the system. a) Starch granules irradiated in the presence of hydrophobic lipid did not absorb water, and were destroyed themselves. b) Starch granules irradiated in the presence of hydrophilic lipid swelled up, having absorbed a considerable amount of water.

View full abstract

Protease (bovine trypsin and a-chymotrypsin) inhibitory activities in commercial wheat flour and wheat products (macaronies, noodles, biscuits, cookies and breads) were measured. Both inhibitory activities were found in hard and soft wheat flours. The activities were also detected in wheat products, though those of the individual products differed widely. For example, the activities of boiled noodles and breads were exceedingly low in comparison with those of macaronies and Somen (fine noodles). Then the inhibitor fractions extracted from wheat flours were investigated for their heat and pH stabilities. The trypsin inhibitory activity was moderately heat stable, retaining 88% of original activity after heating at 80°C for 60 min. The α-chymotrypsin inhibitory activity, on the other hand, was found to be rather heat labile, losing 70% of its original activity upon heating at 80°C for 20 min. However, the activities were unaffected in the range of regular pH value of cooking and processing.

View full abstract

Many dyeing books give an account of the dye and builder concentration for “light”, “medium” and “dark shade” of cloth. Yet we can scarcely get the desirable shade by the prescription alone.
Therefore, it is necessary to prepare for the depth calibration line (1) as follows with respect to the using dye.
C^*=V_D+Slog (D) (1)
C^* : colour depth value, D : dye concentration, V_D : intercept, S : slope.
A colour depth magnification (M_D) (2) is led from slope (S).
M_D=anti logS^-1 (2)
Here, M_D is the mount of dyes to increase the value of C^* by one, that it may express the characteristics of colour depth. The hight of colour depth level which is another factor of dyeing power is decided by the intercept (V_D).
By making the depth calibration line, we can get the desirable colour depth and henceforth know the dyeing power.

View full abstract

In this questionaire, we studied the progress and ways of holding chopsticks by the 6-years-old, who have fixed how to hold chopsticks; 12-years-old, who have mastered, and the 17-years-old, who were able to skillfully manipulate the use of chopsticks.
1. The ratio of the length of chopsticks to the size of the hands are as follow; 6-years-old (1. 30 + 0.02), 12-years-old (1. 16 ± 0. 05), and in the 17-years-old (1. 16 ± 0. 07). As reported, this ratio was quite similar to the most efficient ratio of suitable chopsticks length and minimum contraction level of muscle movement.
2. Most of those who have interest in the holding chopsticks, answered they wished to hold the conventional type. And those who answered that they have no interest, are ones just don't care what type they use as long as they are able to eat.
3. Most of those who are trained to hold the chopsticks in the conventional holding type was between 1 and 3-years-old, but the 17-years-old, who use other type, are those who were not trained untill 13-years-old. Majority were trained by their mothers, but other type used by the 17-years-old were trained by others than their family.
4. Other types showed low grade in spreading middle and ring finger apart; this action related with the movement of muscle flexoris digitorum superficialis and muscle interossei dorsales.

View full abstract

The fatigue complaints (subjective symptoms) of workwomen and housewives bringing up their infants were investigated by Japanese Fatigue Feeling Scale (30 items).
The results were as follows :
1) In the morning, the average rates of fatigue complaints of workwomen (office workers and nurses) are similar to those of housewives. But in the night, the average rates of fatigue complaints of workwomen are higher than those of housewives.
2) Both in the morning and the night, the average rates of fatigue complaints of women bringing up baby (0-year old) are higher than those of women bringing up infants (aged from 1 to 3).
3) Both in the morning and the night, the average rates of fatigue complaints of women who work 10 hr over are higher than those of the other workwomen.

View full abstract

[in Japanese]

View full abstract

[in Japanese]

View full abstract

[in Japanese]

View full abstract

[in Japanese]

View full abstract