The amounts of energy consumption of eleven college girls and eleven housewives were esti-mated from the relationship between heart rate recorded continually by a portable apparatus and oxygen consumptions.
At the same time, the amounts of energy consumed by the activities of the subjects were calculated by mean of RMR (relative metabolic rate) and the energy intakes were measured from foods intake. The results thus obtained in two different ways were compared as follows :
1) The average regression equation of V₀₂. and HR of the students was Y=0.256X- 11.763, r=0.9 (Y : oxygen consumption (ml/kg/min), X : heart rate (time/min)) and was Y= 0.254X12.797, r=0.9 of the housewives respectively.
2) The heart rates of female students and housewives were between 60 to 99 beats per min.
3) The average energy consumption of female students and housewives were 0.031, and 0.027 kcal/kg/min, respectively.
4) The average energy consumption of female students estimated from the time study was 1, 905 kcal/day, where as that of housewives was 2, 137 kcal/day.
The energy consumptions estimated from the heart rate were 2, 265 kcal for female students and 2, 007 kcal for housewives.
The energy intakes of female students and housewives estimated by the diet record method were 1, 683 and 1, 907 kcal respectively.

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Some physicochemical properties and sensory attributes of “Kuzuyu” prepared with various starches were examined. The amylose content in potato starch was 22.4 %; in Kuzu starch, 19.6 %; in cassava starch, 18.3 % and in waxy corn starch, trace. The average granular diameter of potato starch was the largest, 33 μm, and about 14 μm for Kuzu, waxy corn and cassava starches. The viscosity of starch pastes was in the following order : potato >waxy corn> cassava >Kuzu. The transmittance in visible light of “Kuzuyu” from potato starch was the highest, and from Kuzu starch, the lowest.
The profile of sensory attributes of each of the four “Kuzuyu” was obtained by the semantic differential method. “Kuzuyu” from Kuzu starch showed : cloudy, good mouthfeel, creamy and taste of sweetness; from potato starch : sticky, adhesive, fair mouthfeel and not easy to drink; from waxy corn starch : glossy, good mouthfeel, creamy, good sweet taste, and from cassava : cloudy, sticky, very good mouthfeel, very creamy, good sweet taste.

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The rheological properties of potato, wheat and corn starches paste (4-6 w/v %) were investigated. Changes in the dynamic, static and texture properties of starch pastes were followed during a short span aging (0-2 hr) at 25°C using the Rheolograph-sol, corn-and-plate type viscometer and Rheolometer. The dynamic modulus, dynamic loss, apparent viscosity and hardness of 6 w/v % wheat starch paste, 5 and 6 w/v % corn starch pastes increased followed with longer aging period, respectively. As to the mechanical loss tangent and cohesiveness of starch pastes, they were on the decrease before the steady values was achieved, but later they were followed by a steady or increase with the continuous aging in time, excepting the case of potato starch paste. Based upon the relationship among the dynamic modulus, the mechanical loss tangent and cohesiveness of starch pastes, it was suggested that sol-gel transition point was as follows : the values of dynamic modulus were about 1.75 × 10² (dyn/cm²), mechanical loss tangent about 0.45, and cohesiveness about 0.78 (R.U.). The value of adhesiveness characterized behavior for the three kinds of starch pastes respectively in relation with the dynamic modulus.

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To characterize the heating ability of 7 ovens of 4 mechanically different types, the ratio of amounts of heat transfer by radiation to total heat transfer were measured by using two copper blocks in the same size, one of which was painted black, the other was coated with nickel on their surface. Relationships between the above ratio, the apparant heat transfer coefficient values ([h]) reported in previous paper, and depths of colour of cakes and cookies which were baked in these ovens at same temperature were discussed.
Following results were obtained :
1) Ratio of amounts of heat transfer by radiation of force convectional gas ovens, natural convectional gas ovens, electric ovens and force convectional electric oven were 25-30, 50-60, 75-85, and 40 %, respectively.
2) Highly significant multiple correlations were observed between depths of colour of cakes and cookies both of the above ratio and [h] values.

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Various factors (temperature, concentration, pH etc.) are expected to influence on the rate of decomposition of sodium percarbonate.
In this paper, we investigated the influence of the change in pH on the decomposition.
Results are summarized as follows :
1) The rate of decomposition of sodium percarbonate in the solution varied remarkably with the change in pH. In the acidic range, sodium percarbonate did not decompose practically, whereas, in the pH range of 7.0-10.5, the decomposition became rapid as the pH rose and marked maximum at pH 10.5.
Above pH 10.5, however, it appeared that the decomposition tended to be suppressed.
2) The addition of copper salt into the solution of sodium percarbonate accelerated the decomposition of the percarbonate, comparing with the absence of this salt. Particularly, this tendency was remarkable when pH was above 11.
3) As to the relation between the bleaching ability (here, decoloration) of sodium percarbonate and the pH of the solution, in the areas above pH 7.0, decoloration by percarbonate was noticeable as the pH value rose up more than pH 7.0.
4) The addition of copper salt into the solution of sodium percarbonate increased slightly the bleaching ability in the areas above pH 7.0, comparing with the case of nonaddition of this salt.

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We studied the effects of season, wearing of garments with long-sleeves and clothing wettedness on temperatures of core, skin and clothing microclimate in sedentary and walking women at an ambient temperature of 28 °C and a relative humidity of 50 %. Our major findings are sum.marized as follows : 1) Mean skin temperature and clothing microclimate temperature were explicitly lower at end of November than at middle of September although the subject was exposed to same ambient temperature and wore same garments of either semi-nude or T-shirted training wear with long-sleeves. 2) Enlargement of body surface area covered by clothes due to wearing of T-shirted training wear induced increase of mean skin temperature and of clothing microclimate temperature, accompanying gradual decrease of 0.1-0.2 °C for 30 min in rectal temperature of the sedentary subject. 3) Wearing of wetted T-shirted training wear induced rapid decrease of mean skin temperature and made shorter the time for rectal temperature to begin to increase after beginning of walking on a level treadmill at a speed of 4 km/hr, compared with cases in regular T-shirted training wear. We discussed these phenomena in terms of thermal physiology.

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As the second step in succession of previous report the experiment has been persuited to grasp the minimum and comfortable personal distances by face-to-face angle and the effect of such environmental factors as space area, style of rooms (western and Japanese) and pattern of sitting (standing up, sitting on the chair and sitting on the Japanese sitting mat), and the following results have been obtained.
1) Minimum personal distances are not influenced by the environmental space area. However comfortable personal distances with face-to-face position in the small western type rooms are smaller than in the large space (assembly-hall or rooftop).
2) Personal distances are influenced by the style of rooms-smaller distances in the Japanese style rooms than the western ones.
3) Personal distances are influenced by the pattern of sitting-stand-up postures take smaller personal distances than other sitting postures (sitting on the chair or on the “Zabuton, ” Japanese sitting mat).
4) A table bigger than a certain size put between subjects has an influence on the personal distances when they sit opposite on the sofa-the gap between the table and the subjects becomes less when the table becomes bigger.
5) Personal distances are influenced by the approach direction of an approacher against a subject-an approach from forward takes larger distances whereas an approach from backward takes smaller ones.

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The purpose of this research is to make clear the actual conditions of houseworking of non-employed wives during their pregnancy.
The results of this investigation were obtained by the answers from 70 non-employed wives who are pregnant. The data were collected from questionnaires and interviews that were made in Ichihara from July to November in 1983.
The results are as follows :
1) During pregnant term, especially at early and advanced stages of pregnancy, both hours and quantity of houseworking of non-employed wives show reduction.
2) Houseworking that is reduced during pregnant term is often complemented by family members or left undone.
3) Many of non-employed wives who are pregnant feel the difficulties at managing houseworking which requires their bending posture or long-time standing such as cooking, bath-clean.ing, wiping floor, and folding up and spreading beddings.

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[in Japanese]

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