The relationship between the flavor and the heating time of rice (Koshihikari and Reimei) was examined by sensory evaluation. The rice was heated in an oil bath as reported previously. Volatile components in the head space vapor (HSV) of cooked rice were investigated by GLC. Further, volatile carbonyl compounds from unhea ted and heated rice were converted into 2, 4-dinitrophenylhydrazone derivatives, which were determined by TLC, UV spectrophotometry and GLC. The relationship between these analyses and sensory evaluation was discussed.
The following results were obtained : after heating the rice for 20 min, volatile components in the HSV were the largest in quantity, but the flavor of rice heated for 30 min was the most desirable in the sensory test. The results of GLC in the HSV indicated the existence of paraffins (C_{5, 6, 11}), n-aldehydes (C_2-7), branched aldehydes (C_{4, 5}), n-alcohols (C_{1-3, 5}), acetone, ethanethiol, 3-methyl-l-butanethiol and dimethyl sulfide.
The volatile carbonyl compounds of the rice were identified as follows : n-aldehydes (C_1-9), branched aldehydes (C_{4, 5}), 2-ketones (C_{3, 4, 6}), furfural and benzaldehyde.
The quantity of volatile carbonyl compounds of the rice heated in a closed container was about twice as much as the unheated rice and 42.9% of that of the rice heated in an open container moved into distillate. In the sensory test, the flavor of rice heated in an open container was significantly more desirable than that of rice heated in a closed container, because the undesirable volatile components, such as pentanal and hexanal, decreased during cooking in an open container.

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Using 7 kinds of ovens of four mechanical types, apparent heat transfer coefficient h (kcal/m^2·hr·°C) were measured, and the correlations between h values and baking time and between h values and properties of sponge cake such as weight, volume, hardness and depth of color were examined.
Following results were obtained :
1) h values of forced convection ovens, of electric ovens, of forced convection electric ovens and of natural convection ovens were 30-45, 15-20, 25-30 and 10-15, respectively.
2) Negative correlation between baking time and h value was highly significant. The higher the h value was, the shorter the baking time at the same temperature of air within ovens was.
3) It seemed that the weight of sponge cakes was more decreased and the hardness of them more increased with rising of h value. However, there were no correlations between h value and weight and between h value and hardness.
4) Depth of surface colour was different depending on the kind of oven, but no direct correlation was observed between them. The other factors like the influence of radiation of oven should be examined.

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The protein components in soup stock and “Aku” produced on preparing the soup stock were investigated by use of SDS polyacrylamide gel electrophoresis. Sarcoplasmic proteins in meat were dissolved into the soak and removed from soup stock by heating at 92°C. The electrophoretic patterns of “Aku” revealed the presence of sarcoplasmic proteins. It was supposed that a part of sarcoplasmic proteins in soup stock passed into “Aku” on boiling. After boiling, the three proteins of 40, 000-dalton, 25, 000-dalton, and 18, 000-dalton molecular weight were observed in soup stock. When the solution containing only sarcoplasmic proteins was heated at 92°C, the 25, 000-dalton protein was not observed in the solution. It was supposed that the 25, 000-dalton protein was dissolved into soup stock from stroma or myofibril in meat. When heating at 70°C, sarcoplasmic proteins were observed in both soup stock and “Aku.”

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Effects of cereal (barley, foxtail millet and proso millet) flours on rheological properties of wheat flour-cereal flour blends were studied. The results were as follows :
1) Gluten was found to be normally formed when the amounts of cereal flour in the blend was 25% or less than that, however the amount of gluten formed in the blend with 50% of cereal flour was found to be extremely smaller than that with 25% of cereal flour.
2) Farinograph stabilities increased and weakness decreased as the amounts of cereal flours in the blends increased.
3) When sugar was added to the blends, farinograph peak times and stabilities were found to increase. The wheat flour-proso millet flour blend with sugar showed higher elasticity and lower weakness.
4) Amylograph peak viscosities of barley flour and high dietary fiber barley flour were 2.6 times and those of foxtail millet flour and proso millet flour were 1.5 times as high as that of wheat flour.
5) Amylograph break down and set back of barley flour were smaller than those of high-dietary fiber barley flour. Those of foxtail millet flour were smaller than those of proso millet flour.

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In Yakiniku cooking, a popular cooking method in Korea, pear juice has been used for marination to give some tenderness to beef before roasting. Therefore the effect of pear juice on the tenderness of beef was investigated.
Evaluation of tenderness was made by sensory comparison, and also by use of a texturometer and a penetrometer. These results showed that beef treated with pear juice was significantly more tender than the one without treatment. So we presumed that the protease contained in pear juice might be responsible for the tenderization of the meat. Using the same method, we examined the effect of protease extracted from pear juice, and the results showed pear protease to be more efficient than pear juice itself.
The changes in muscular tissue treated with pear protease were also shown by microscopy. From the study of the SDS-polyacrylamide gel electrophoretic pattern of myofibril treated with pear protease, it was found that myosin had been degraded during incubation with the crude protease. Furthermore, the effect of addition of pear protease or pear juice to muscle plasma protein was investigated to confirm the possible proteolysis.

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The present work examined the changes in bound water content of several kinds of carbohydrate samples after microwave irradiation and conductive heating, and revealed the changes in rheo logical properties of these samples due to the changes in the state of water. Results are summarized as follows :
1. The bound water contents of dextrin, starches and most of starch derivatives decreased more greatly by microwave irradiation than conductive heating.
2. By microwave irradiation, samples with less than 70% water content lost more easily their bound water, and the bound water of each samples decreased greatly under a certain limited range of water content.
3. The samples, which lost greater parts of bound water, showed a larger change in their rheological properties.

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The kinetics of removal of model soil (fatty acid) from fabrics by SDS solution was studied by means of a spectrophotometric system.
The data obtained suggested that it was reasonable to presume the cleaning process to consist of the following two processes :
(1) removal process of first order depending on initial concentration of the soil on fabrics (Process 1),
(2) reversible process of first order soil removal and redeposition of removed soil (Process 2).
Therefore, the cleaning curve obtained by measuring the absorbance of washing bath conforms to the following equation.
A_t=a₁ exp(-k₁t)+a₂exp {-(k₁-k_-2) t},
where A_t is the absorbance corresponding to soil concentration on fabrics at time (t), k₁ and k_-2 are the rate constants of soil removal and redeposition processes, respectively.
It was recognized that both k₁ and k_-2, as well as removal rate, became maximum at near the c.w.c. of the detergent.

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The problems of perceiving self and others and learning of supplementary verbs “ageru, ” “morau” were studied by setting 2 types of task to 3-6 years old children in a day-nursery. The results obtained suggest there are 3 developmental stages.
First stage : they tend to have a viewpoint of “come, ” without a clear perception of self and others. It's easier for them to use “morau” and have things done for them. It's difficult for them to use “ageru.”
Second stage : they tend to be confused how to use “come” and “go”; there is a clearer perception of self and others. It becomes harder for them to use “morau, ” but easier to use “ageru.”
Third stage : they have trouble using “come, ” “go, ” “ageru” and “morau” for others, but, perceiving self and others completely, they can use all of these terms in relation to themselves.

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Experiments of curvilinear cutting with scissors and shears were made on female elementarY school pupils and female adults under the same conditions as those of the straight-line cutting reported in Part 1, and the two results were compared and examined.
The results were as follows :
1. The same characteristic pattern as in the straight-line cutting was observed both in the respiration curve and in the E.M.G. of the “experienced.”
2. Because higher technique is required in curvilinear cutting, the increase both in the time required and in the frequency of cutting motion was observed in the “inexperienced.” The discordance between the rhythm of breathing and that of cutting motion was also observed in many cases.
3. As far as the very “skillful” and “unskillful” were concerned, there was an approximate coincidence between the evaluation of the graphs and that of their works as in the straight-line cutting.

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[in Japanese]

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