To investigate the changes in the aroma of citrus peels by marmalade prccessing, aroma concentrates of fresh flavedos or marmalades prepared from Citrus Natsudaidai (Natsukan), Citrus Hassaku, Citrus sinensis Osbeck (Navel) and Citrus Iyo, were subjected to GC-MS analysis. Forty two compounds were identified on the MS data and the GC data of standard compounds, and sixteen compounds were tentatively identified on the MS data in the references. The yields of aroma concentrates from marmalades were remarkably less than that from fresh flavedos. In Natsukan and Hassaku, a marked increase in linalool oxides by marmalade processing was char acteristic whereas other changes were comparatively slight. In Navel and Iyo, terpinen-4-ol, β-terpineol, and α-terplneol increased distinctly bymarmalade processing. Decanal and geranial decreased and furfural appeared in the aroma concentrate from the marmalade of Navel and geranyl acetate, neral and decanal decreased and linalool increased over four per cent in the aroma concentrate from the marmalade of Iyo. In case of these marmalades, these changes described above caused the disappearance of fresh sweet aroma and gave a dull heavy aroma.

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Aroma compounds in head space vapors of eight sorts of fresh flavedos and eleven sorts of marmalades from citrus fruits were analyzed by gas chromatography and the following results were obtained.
1) The fresh flavedos and marmalades of Anseikan, Natsukan, Hassaku or Kotokan had the fresh citrus aroma which contained volatile terpenoid hydrocarbons as limonene, myrcene, etc.
2) The fresh flavedo and the marmalade of Navel and the orange marmalade in the market possessed the sweet preferable aroma which contained octanal, decanal, etc.
3) The marmalades from Hyuganatsu or Iyo had the unpleasant odor which contained the relatively high proportion of linalool, and the odor of the marmalade from Temple was also unpleasant for the relatively high content of terpinen-4-ol.
4) Aroma of two kinds of commercial marmalades was weaker than that of the other marmalades used in this experiment.

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Our investigation on the relationship between storage and gelation of eggs was extended from the previous paper. Especially, this experiment was carried out to study physicochemical properties of egg white-gel or yolk-gel prepared with a water bath method. The storage conditions of whole eggs were controlled at 3.5 ±1.5 and 30±2°C for 1, 2, 3 and 4 weeks.
1) The physical properties of egg white-gel and diluted egg yolk-gel (yolk : distilled water= 1 : 1) prepared with eggs kept in cold storage changed very little.
2) Egg white stored at 30 °C had a tendency to make a soft gel, but such a tendency was not observed in the gel prepared from diluted egg yolks.
3) The physical properties of gels were compared by curd meter measurement. In the case of heating for 20 min at 98 t, the gels from stored eggs were remarkably harder than fresh egg gels. In the cases of heating for 20 min at 90 and 80 °C or for 40 min at 80 V, fresh eggs had a tendency to make hard gel.
4) We assumed that the changes of thermal coagulability are closely related to physicochem-ical changes of ovalbumint fractions and other proteins.

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In Part 1, by studying the tea-ceremony classics Nanboroku, Sennorikyu's opinion concerning meals served in the tea-ceremony was interpreted and the origin of the meals was clarified.
Study was continued to make clear details of the served foods referring to the documents of teaceremony classics, cooking books, dictionaries which were published between the latter half of the 16th century and the first half of the 17th century and some cooking books in the 18th century.
This report contains the study of the soups in the tea-ceremony meals which are difficult to understand with the present knowledge and disappeared in the present-day cooking. The soups were classified in two groups, i.e., the one was a side food taken with boiled rice and the other a relish taken with Sake (Japanese wine). Bean paste was usually used for seasoning of the soups and clear soup was prepared by suitably treating bean paste as soy sauce was not popular.
In addition, cooking techniques of vegetables, birds, shellfish and so forth being used in the soups were examined.

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In this paper, the fabric strain, 6, at seam line of men's jackets is correlated with those of fabric mechanical properties and fabric formability which is a function of fabric tensile, bending and shear properties. The relation between the e and suit appearance is also examined.
In the shoulder seam, the actual overfeed becomes lower when the fabric having higher extensibility is used because of the easier elongation of the fabric of front shoulder part. As the result, the of the back shoulder part becomes small. In the round of sleeve seam, the ε of the fabric having lower shear deformability becomes low because of the difficulty in the overfeed and the seam line becomes longer than the designed value. In the collar, the seam line stretched after seaming to make three dimensional curvature of upper collar part. And absolute ε of the fabric having lower extensibility in weft direction becomes lower than the normal extensibility fabric.
In general, the fabric having deformable property in tensile and shear properties leads smooth three dimensional curvature of suit. These deformable properties may be expressed by formability value. It is confirmed that the formability has evident correlation w th ε and that the appearance of suit has evident correlation with the fabric mechanical properties.

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The effect of added surfactants on decoloration of an acid dye (Acid Red 52 : A.R. 52) in aqueous solution and on the fiber with sodium chlorite was studied experimentally.
Decoloration rate of A.R. 52 in the bleaching bath of sodium chlorite (pH 3.5, 40 °C) was markedly accelerated by addition of cationic surfactants, but slightly increased by that of nonionic ones and a little retarded by added anionic one at near its CMC.
The rate of acceleration in decoloration of A.R. 52 with added CTAB or DPB was found to be slightly inferior in sodium chlorite concentration of 1.2 %, comparing to its lower concentration. These phenomena suggest that the reaction between the bleaching agent and the dye anion was restricted by the amounts of these species permitted to migrate to the vicinity of aggregates of the cationic surfactant.
The accelerating effect of CTAB in decoloration was also found in the nylon fabric with A.R. 52 but not in the unbleached cotton fabric.

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Geometrical figures have a close connection with the phenomenon of optical illusion, and the effect and appearance of clothing can vary greatly according to the patterns upon it.
In the present study, a color simulator was used to examine the relationship of thickness, direction, and color in striped patterns on clothing. A factor analysis of the data obtained failed to show any direct relationship between stripe direction (vertical and horizontal) and the determination of image. It is clear that the main factors determining the image of the samples tested were the thickness and color of the stripes.

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[in Japanese]

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[in Japanese]

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