It is said that the cooking points of the expansion on heating of sponge cake and fritters are determined by how eggs are whipped, degree of the whipping and how they are mixed with wheat flour. Therefore, we studied the relation between the rheological properties of egg white foam, meringue and Latter and the quality of the cakes in relation to the differences of whipping time.
1) Compared between the preparing temperature of 30 and 7°C, it was noted that in the former temperature there was shown significant change of the rheological properties, and attained a desirable condition in a shorter time. And no crystallized sugar formed on the surface of the baked cakes.
2) Compared between adding times of sugar by using electric mixer for whipping, the method of whipping the mixture of the egg white and sugar, (B method) made the more useful foam during baking than that of adding sugar after whipping egg white (A method).
3) The longer the whipping time is, the smaller the specific gravity of the sample is, and the lower the quality of the cake is, i.e., decrease of the cake volume, coarse and irregular air cells and the dark coloring of the cut surface of the cake.
4) A good quality cake was produced when the specific gravity of meringue was 0.28-0.30 and 0.42-0.45 for A and B method, respectively. Quality of the cake is also clearly shown on the rheometer charts of meringue and batter.

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Permeabilities of metallic ions in potatoes which were heated in the solution of sodium chloride (concentration of sodium chloride was 2.54 %, sodium ion was 1 %) were investigated. One hundred and fifty samples of potatoes during cooking were cut in 3 parts of the inner surface, the inner part and the central part. The concentrations of K, Na, Mg, Ca, Fe, Cu, Zn. and Mn in these samples were measured by atomic absorption spectrophotometric analysis. The main conclusions were as follows :
1) The concentration of sodium ion in the inner surface of potatoes was almost the same as that in cooking solution. But the concentration of sodium ion permeated into the central part was thin.
2) With the increase of heating time, the partial osmotic pressure of sodium chloride in the central part of potatoes was larger than those of the other metallic salts.
3) In the central part of potatoes, decrease of heating speed or decrease of mobility of sodium ion lowered the permeability of sodium chloride.

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A combined finish consisting of flame retardant and resin finishes was attempted since the both finishes are highly required for cellulosic fibers.
Cotton and viscose rayon fabrics were finished with a resin of glyoxal type for resin finish together with boric acid, borax and/or diammonium hydrogen phosphate for flame retardant finish by two methods, one is a double-step method in which fabrics are treated by a resin finish, and followed by a flame retardant finish; and the other is a single-bath method by which fabrics are finished with resin and flame retardants simultaneously in a mixed solution of these finishing agents.
Finished fabrics were examined to compare these two methods mainly in the flame retardancy and crease resistance.
The characteristics of these two methods are summarized as follows :
1) Fabrics finished by the double-step method showed higher water contents than those by the single-bath method.
2) The former method was recommendable because it gave higher flame retardancy and crease resistance to both cotton and rayon fabrics.
3) Boric acid and borax improved the crease resistance of cotton fabric finished by the doublestep method, and rayon fabric finished by the both methods when compared with resin finished. fabrics. While no improvement in the crease resistance was observed when diammonium hydrogen phosphate was used as a flame retardant.

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The works for the flame retardant-resin combined finish were successively carried out on the physical and chemical properties of cotton and viscose rayon fabrics finished with a resin of glyoxal type and boric acid and borax mixture as a flame retardant by the single-bath and doublestep methods in comparison with those of the fabrics finished separately with the same resin and flame retardant.
The results are as follows :
1) Every finish gave an increase in the tensile strength in the case of viscose rayon, while the resin finish considerably lowered the tensile strength of cotton fabric which became higher when finished with both the resin and flame retardant.
2) The elongation decreased by every finish and the double-step method showed lower elongation than the single-bath method.
3) Every finish gave an increase in the modulus of elasticity, and viscose rayon showed a larger increase than cotton fabric.
4) Fabrics finished by the single-bath method liberated large amounts of formaldehyde.
5) These finishes acted to inhibit the deterioration of fabrics under the ultraviolet irradiation.
The above results point out that the double-step method, although accompanied with some what tensile strength-loss, is more favorable than the single-bath method from the viewpoint of a little amount of formaldehyde liberated from fabrics.

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In this paper the actual values of overfeed, s, are measured for summer jacket and winter jacket groups for various size, figure type and style of men's jacket and compared with the designed values of their overfeeds ε_F. The local strain of fabric along seam and the decrease of intersecting angle of warp and weft crossing the seam are also measured.
Results show that the difference between the designed and the actual values of overfeed is not observed at the seam of round of sleeve regardless summer or winter fabrics, but significant difference is observed at upper collar and shoulder seams. The difference at these seam is 3-5 % for summer jackets and 5-7 % for winter jackets. This difference is caused by the difficulty in making overfeed along these seam portions because of the seaming nearly along weft yarn direction. On the other hand, the overfeed at the portion of the round of sleeve is easier because of the bias directional extensibility of weave. The decrease of the intersecting angle of warp and weft yearns take the maximum values at the round of sleeve area.

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The change of structural lines of basic skirt design, in relation to the change of body shapes, was studied.
The method was to make a graphical presentation of a body by putting the somatic factors in it. Thus, the basic skirt pattern based on the somatic factors was obtained by developing in on a plane surface.
A group of 50 young women of the averaged age of 18.8 years old, was the measured objects.
The structural line dimensions of the basic skirt pattern which can be summarized quantitatively, are as follows :
1) The increased values of the width of the pattern against hip girth, are in between maximum 6.0 cm and minimum 1.4 cm, and the averaged value of 4.0 cm, for the tight fitting skirt, when the fiber of the fabric is kept straight downward.
2) The distribution of the darts space in the front, in the hip curve and in the back, against the overall darts space, is 25 % in the front, 35 % in the hip curve and 40 % in the back spaces. Changing coefficients of the first leg of the first dart, both in the front and the back skirts are large.
3) On the basis of the side line length index, the shape of waist line is indicated as, that the depth at the front center is minimum -1.9 cm to average -0.9 cm, and at the back center minimum -3.1 cm to average -1.1 cm.

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[in Japanese]

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[in Japanese]

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