In order to reveal the effective use of spice, a study was undertaken of the odor of spices, added to the soup during cooking.
The odor components obtained by 3 hr steam distillation from laurel leaves were identified. The change of the odor components in the course of cooking time was monitored by gas chromatography and sensory evaluation. The results were as follows :
1) Fourteen compounds found in laurel leaves were identified by gas chromatography and gas chromatography-mass spectrometry.
2) 1, 8-Cineol, linalool, sabinene and α-terpineol decreased remarkably in the course of cooking. After boiling for 1 hr, eugenol remained as a main component of the odor.
3) Sensory evaluation suggested that the odor of laurel leaves was favorable because of its masking effect to the odor of chicken bone soup. The strongest laurel odor was obtained after cooking for 60 min at 95±1°C and the optimum cooking time for the soup with laurel leaves seemed to be within 60 min.

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We observed the effect of cooked oils (after frying vegetables and fish for 3-4 times) on growth and plasma lipid of mice. The mice were divided into ten groups and fed the basal diet containing 0, 10, 20, 30, 45% cooked oils or fresh oils (a mixture of cottonseed and soybean oils) for two months.
The results obtained were as follows :
1. Body weight of mice fed a diet containing 30% cooked oil for more than 60 days was significantly lower than that mice fed a diet containing 30% fresh oil.
2. It lowered weight of adipose tissues (perirenal and epididymal) and kidney of the cooked oil groups.
3. The total cholesterol level in plasma decreased significantly according to the increased level of fresh oil in the diet, but it was not observed significantly among the cooked oil groups.
4. It was suggested that cooked oil which did not differentiate from fresh oil by chemical analysis and sensory test influenced the growth and tissue weight of animals.

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There are many kinds of kitchen-knives in use. As one of them, in Japan a kitchen-knife having long and thin cutting edge is used for cooking of sea-foods, which is named “Sashimi-knife.”
For Sashimi to be offered on dish, it is important that the edge of cut piece is sharp and its cut surface has good appearance. In order to get these quality, Sashimi-knife having long and thin cutting edge is used with drawing motion towards cooker (backward motion) during cutting. The object of this study is to make clear the reason for it.
Three knives of so-called Takobiki-kinfe (a kind of Sashimi-knife) whose lengths of cutting edge are different were chosen and a few kinds of foods were cut using these knives with different backward motions. Their cut surfaces were observed and their photographs were taken for examination under optical and electron microscopes respectively.
The cut surface appeared smoother when the materials were cut with knife having thinner and sharper cutting edge.
Cutting with additional backward motion did not do damage the structure of the material and the longer the stroke of backward motion was, the smoother the cut surface became.

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Practical experiments were done to try to find an easy way for wearing Kimono. Two kinds of materials were used for the experiment. With the heights of both the center of foot and Tsumasaki as key factors, shapes of foots, both at standing-still position and in walk action were orthographed and heights were measured. These were analized by the introduction of ternary arrangement method. Main results are shown in the following descriptions.
The material suggests that you wear a wool Kimono in light fashion since it functions casually. The experiments indicate that the cloth can fit the human body best and at the same time, can be very functional when the height of the center of foot is kept from 60 to 70 mm. On the contrary, keeping the Tsumasaki in high position causes the lift-up of foot and shrinking of its bottom. diameter and makes it difficult for the wearer to walk smoothly. Accordingly, when the Tsumasaki is in the same horizontal position with the center of foot the cloth is the most functional without causing any rise-up of the foot.
Situation requires that a crepe Kimono should be worn gracefully positioning the foot low. It suggests that the cloth be worn with the center of the foot 10 mm high. In this case some considerations must be given to the height of the Tsumasaki. A small drape modulus and drooping quality of the material naturally positions the Tsumasaki low.
The low positioning is also caused by the fact that the waist is lowered by approximately 30 mm when the human body is in walking action. Therefore you can wear crepe cloth beautifully by keeping Tsumasaki higher than the center of foot by 40 mm even when the height of the foot is kept low. It avoids the drooping of the Tsumasaki when the wearer walks.

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Inaba conducted investigation of the time-budget of couples; the wives being either employed or non-employed, every 5 years since 1955.
We have succeeded her studies. In Sept. 1980 we conducted a survey of, 93 couples where both were employed full-time, 102 of wife non-employed and husband employed full-time, and 98 of wife employed part-time and husband employed full-time. All were couples living in Tokyo.
In this paper, first, we clarified our study's purpose, and the significance that our time-studies hold in Japan.
Second, we demonstrated that random sampling is not a good method for analysing the family life of employed people. Third, we drew some data on the subjects, namely : average size of family is 3.8. The type of job in which wives work full-time is, sales and service 5.4%, office work 48.4 %, technical or professional 39.8%. The type of job in which wives work part-time is, sales and service 26.5%, factory work 9.2%, office work 35.7%, technical or professional 17.3%.

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[in Japanese]

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