The amount of salt dissolved out from raw noodle into water during boiling was assayed by photospectrometric determination of chlorine content.
The results can be summarized as follows :
1. When noodles containing 2, 4, 6 or 8% salt for the wheat flour by weight were boiled for 8 min in 15 times of water, about 90% of the added salt dissolved out into boiling water.
2. The amount of salt dissolved out indicated a tendency to increase as boiling time became longer. When noodles containing 4 or 6% salt were boiled for 6 min, the amount of salt dissolved out was around 85%, and for 8 min boiling it was around 90%. When noodle was boiled for 10 min, however, the amount of salt dissolved out did not increase any more.
3. The amount of salt dissolved out also indicated a tendency to increase as the volume of boiling water increased. When the noodle containing 4% salt was boiled in 5, 15 or 25 times of water, the amount of salt dissolved out showed 70, 90 or 95% respectively. In the case of the noodle containing 6% salt, however, the amount of salt dissolved out was 70, 90 and 90% in the same volume of water as the above mentioned.
4. In sensory test salty taste was detected only when salt more than 4% was added to a noodle. When raw noodle containing a defined amount of salt was boiled in different amount of water for different time, the sensory test could also detect the difference of amount of remaining saltin the noodle.

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Soy milk is made from soy beans. The protein content of soy milk is similar to that of cow milk. Recently, interest has increased in the nutritive value of soy milk. We examined on the some characteristics of pudding when soy milk is substituted for skim milk. The results are as follows : 1) The soy milk in this experiments contained about 92.0% moisture, about 3.6% protein, about 1.7% fat and about 0.9% carbohydrate. 2) The jelly strength of pudding depended on the pH of pudding and further the concentrations of soy milk, CaCl₂, sugar, glucono delta lactone etc. in pudding. 3) By the sensory test, no appreciable difference was recognized between no soy milk-containing pudding and 30% soy milk (substituted for skim milk) containing pudding.

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Rats were fed carbohydrate-rich diet (C group) or fat-rich diet (F group), and both groups were subdivided into non-exercise (C-NE, F-NE) and treadmill exercise group (for 20 or 40 min every day : C-20E, F-20E, C-40E, F-40E) respectively. The effects of the combination of dietary and forced exercise on the components of urine and serum, and the deposition of glycogen in muscle and liver were investigated.
(N in urine) / (intake N) decreased significantly in C-20E and F-20E. Serum triglyceride was reduced in C-40E and F-40E. Serum total cholesterol was more reduced in C group than in F group, and the decrease was advanced more by exercise in C group. HDL-cholesterol tended to be similar to total cholesterol, but in F-40E, was reduced in different from total cholesterol. Glycogen levels of muscle and liver were significantly higher in C group than in F group, and in both groups, the liver glycogen levels rose by exercise.

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For the study of the effects of Hatomugi (Coix lachryma-jobi L. var. ma-yuen) on the growth, blood pressure and serum lipids of the spontaneous hypertension rats (SHR), we performed following three experiments :
1) The control group (A) was fed on basal M diet and the test groups on the feed added 15% husk of Hatomugi (B) or the feed added 15% testa of Hatomugi (C) to the basal M diet. Those three groups of SHR were fed from 9th until 36th week after birth. The following results were obtained.
The growth was worse in B than that in A or C groups. The blood pressure were reduced slightly in B and C comparison with A. In Hatomugi group arteriosclerotic index (AI) decreased and HDL-cholesterol (HDL-C) increased significantly.
2) Control group (A) was given the diet added 30% of polished rice to the basal M diet, B group was given the feed containing 30% of refined Hatomugi instead of rice of A, C group was given the same feed as A and was drunk Hatomugi-tea. When those three groups were fed from 7th to 30th week, the growth curve and the blood pressure were not significantly different between the three groups. β-Lipoprotein (β-LP) level and Al of the serum were lower in B and C than in A.
3) When SHR was fed on the 0.5% cholesterol diet with 60% of polished rice (A), 60% of refined Hatomugi (B), the same feed as A and drinking Hatomugi-tea (C), excreted cholesterol in feces was higher significantly in B than in A and C groups.

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Susceptibility of Wasabi and ginger starch granules to pancreatin, together with some chemical and physical properties of these starches, were examined. The results obtained were as follows :
1) The most popular particle size of starches of Wasabi and ginger was 10-20 μm and the mean particle sizes of them were 13.4 μm for Wasabi starch and 13.1 μm for ginger starch.
2) Susceptibility of starch granules to pancreatin was in increasing order of ginger, Wasabi and maize. On the other hand, absorption intensity at 680 nm of starch-iodine complexes (“blue value”) was in increasing order of maize, Wasabi and ginger.
3) By scanning electron microscopy (SEM), we could observe pin holes and striated structures on the surfaces of Wasabi and ginger starch granules attacked by pancreatin.
4) Amylose contents determined by the amperometric iodine titration were 20.1 % for Wasabi and 24.4% for ginger. Amylose contents determined by gel filtration of isoamylase-debranched starches were 22.1% for Wasabi and 24.2% for ginger.
5) The initiation temperatures of gelatinization obtained by photopastegraphy were 56°C for Wasabi and 67°C for ginger. Onset temperature by differential scanning calorimeter (DSC) was 55.2°C for Wasabi.
6) The results by X-ray diffractometry showed B-pattern for Wasabi and C-pattern for ginger.

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The quality of rice cake (Arare) effected by added water and cooling temperature during the manufacturing process was studied with the measurements of gelatinization and retrogradation of starch by the methods of amylograph and enzymatic digestion with glucoamylase. The volume and the hardness of baked rice cake were also measured for the quality estimation.
The results obtained were as follows :
1. By adding 180, 200, 220 and 250 ml water to 700 g rice grain, starch was changed into a type completely.
One hundred % a-state degree was observed by cooling at -30 and -10°C but 85 and 75% a-state degrees were shown at 20 and 5°C respectively.
2. Rice cakes made by adding 220 ml water swelled the most and was softer than those by adding 180, 200 and 250 ml water. Rice cakes produced at -30 and -10°C were good, but products at 5 and 20°C were inferior to the former.
3. The quality of Arare was examined by the use of amylography. The product of good quality was high in starting viscosity and low in a peak of retrogradation. The inferior product showed a reverse result in starting viscosity and a peak of retrogradation.
4. Different peaks of viscosity were observed in different states of starch (raw, gelatinized and retrograde) on the amylogram.

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Frequency distribution of 29 somatic measurements relating to clothing construction were examined about the normality by means of skewness and kurtosis. Original data were taken from 444 young adult females by the present authors. Results were as follows :
1) The distribution of lengths, head girth and shoulder slope accorded with normal distribution indisputably or approximately. Girths except head girth, skinfold thicknesses and weight were hardly identified as normal distribution.
2) Among bust girth, waist girth and hip girth, only hip girth yielded to be treated as normal distribution if the data greater than 110 cm could be excluded.
3) There were considerable differences between ranges of sample distribution and those of corresponding normal distribution. These differences in bust girth and waist girth were found beyond the permissible limit on garment fit.

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Moiré photographs of 5 type neck poses of two young females were taken from 6 directions to obtain draft of a neck surface development.
The results obtained were as follows :
1) Drafts of neck surface development of each type of neck pose were obtained using computer and X-Y plotter.
2) Changes of the pattern of neck surface development according to pose and it's partial changes could be obtained as compared with the neck surface development at static posture.
3) On the neck base line and neck line 40 mm upper from the base line the girth and the projected lengths could be computed.
4) It was observed that the development of each neck pose differed in the difference of the subjects' neck shapes.

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Lock stitch machine sewing was carried out under various conditions of stitch density and needle thread tension, by using two kinds of fabrics and three kinds of sewing threads.
The consumed thread length of 14 fabric-thread combinations was measured when threads were approximately 100% balanced. The results are as follows :
1. The higher the needle thread tension is, the shorter the consumed thread length becomes. This may be mainly due to both the change of seam structure and the extension of sewing thread.
2. The change in thread consumption with the thread tension depends on sewing threads and fabrics used.
3. The consumed thread length obtained by extrapolating to 0 g thread tension varies depending on fabrics and sewing directions, probably because of the structure of seams differently formed with the structure of fabrics.

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For the first step to investigate comfortable volumes of the living space from psychological view points, the author adopted personal space defined by R. Sommer.
The experiment was persuited to grasp minimum and comfortable personal distances by face-to-face angle and the effect of such personal factors as sex, stature etc. upon personal distances, and the following results were obtained :
(1) Personal distances are influenced by an approacher's sex in case of a female's subject-smaller distances by the same sex and larger distances by the opposite sex-, whereas a male's subject has no such tendency.
(2) Nine cm or more shorter subjects than approachers take relatively smaller personal distances compared with 9 cm or more taller subjects than approachers or subjects having approximately same stature (within 2 cm difference) as approachers.
(3) Personal distances are influenced by the approach direction of an approacher against a subject. i.e. an approach from forward takes larger distances whereas an approach from backward takes smaller ones.

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