This study has been done in order to examine the reason why the gel of Kingyokuto (the ratio of the contents of water, agar-agar and sugar was 100 : 2 : 100) becomes soft when the final temperature of heating process employed in the preparation of Kingyokuto exceeds more than 106 ± 1 °C and becomes more soft and sticky at 108 °C.
The value of pH fell down and the amount of reducing sugar increased as the final temperature of preparation process of Kingyokuto increased.
At 108 °C of final temperature of making Kingyokuto, sucrose and agar-agar contained in it decomposed. Glucose and fructose were produced from sucrose, and galactose from agar-agar, and during these degradation process, Kingyokuto became sticky.

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β-Amylase of raw taro roots (Colocasia antiquorum Schott var. esculenta Engler) was purified to elucidate its properties.
Some characteristics of the β-amylase obtained were as follows : optimum pH 5.0, the stable range pH 5-7, optimum temperature 55°C, K_m 0.95 %, molecular weight 60, 000-61, 000, isoelectric point 6.8. The enzyme was suggested to have SH group. Several inhibitors were studied. These properties were discussed in comparison to 43-amylase of various origins.

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Though the colour fastness of dyed cloths is evaluated usually by using the grey scale for JIS, it is impossible to avoid the individual difference. However, regarding the calculated evaluation, we led N_s value for stained cloths and N_c value for faded cloths. But the fact that the N_c values sometimes differed from the visual evaluations was made clear. As to this reason, we considered that there was a tendency to diminish the ratio of colour depth (ΔE^**/Co^*) in the evaluations. Therefore we introduced the diminutive coefficient by the next formula.
ε=p (ΔE^**/Co^*) ^h (1)
As the values of p and h necessary to evaluate ε were not cleared, we introduced the theoretical colour scale and led next formula experimentally.
h=0.43 (constant), p=a-bcos (3.6°×ΔH_5Y), (2)
where a= 1.1, b=0.65.
The calculated evaluations which were revised by the s value from formula (2) were coincided with the visual evaluations satisfactorily.

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The purpose of this study is to establish the desirable standard of house planning in respect to the storage space in our houses. As the first step, we made inquiries about the household articles possessed and the evaluation of the necessity for them by housewives.
Then we analyzed the mutual relation between those two factors and the trend of the household articles possessed in each house. We reported the result of the analysis of goods for guests' use in Part 1 of this study, but this time we offer the result of the analysis of spare stocks covering 115 items.
1. In the households investigated, the number of spare stocks is 82 items per house. Forty eight items among them are possessed in more than 80 % of the households. The items which the subjects think they really need are about 70 % of the spare stocks which they actually possess.
2. Using the method of the Regression analysis, we investigated the cause of the variance of household articles possessed. We can perceive some significant differences in the conditions of a family and the size of their house, but most influential factor is the necessity evaluation of spare stocks by the housewives.
3. At the Cluster analysis, the subjects are classified into 3 patterns. They are sharply different from each other in the amount of the spare stocks possessed and in the kinds of the items.

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[in Japanese]

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