Kurodaizu lost approximately 50 % of the trypsin inhibitory activity only by immersing in boiling broth (a solution containing 3 g NaCl, 0.6 g NaHCO₃, 95 g sucrose and 20 ml soy sauce in 500 ml water). The activity was completely destroyed during cooking and then elution of the active components in broth was hardly found.
Furthermore, the inhibitor fraction extracted from Kurodaizu was investigated for effects of pH and moisture content on the change of the activity. It was heat stable under low moisture content (10-15 %) or acidic state, but it became heat labile under high moisture content or basic state. The activity of the fraction was more heat stable than that of Kurodaizu. It would be surmised that substances accelerated thermal inactivation of trypsin inhibitors are present in the bean.

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Ginger (Zingiber officinale), when added to liquids thickened with potato starch, sometimes caused a decrease in the viscosity of the dish. The viscosity of potato starch paste (1.5 %) was decreased by adding ginger extract or its dialysate. The activity of the ginger, which reduced the viscosity, was parallel to the starch hydrolyzing activity. Amylase activity of ginger extract was purified. byfractionational precipitation with ammonium sulfate, ion-exchange chromatography on DEAE-Sepharose CL-6B, hydroxylapatite, CM-Sepharose C-50 and gel filtration chromatography on Sephacryl S-200. Two active fractions, Component I (MW=145, 000) and II (MW= 75, 000), were purified and they were found to be homogeneous from the result of SDS-polyacrylamide gel electrophoresis (MW= 75, 000). The enzymes were identified to be β-amylase by identifying the reaction product to be maltose by thin layer chromatography. Amylase activity was stimulated by a low concentration of NaCI, but inhibited by Cu²⁺, Hg²⁺ and p-chlorornercuribenzoic acid (PCMB). PCMB-induced inhibition was resumed by adding dithiothreitol, suggesting that the enzyme has an SH group (s) at the active site.

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For the purpose of the preparation of nutritionally, desirable homemade spongecakes using rice flour added with soybean meal and muscovado, steamed spongecakes and roasted cakes were prepared, and comparative studies were made on their physical properties and preference.
1) For rice flour spongecakes, the optimal amount of additional soybean meal was 25 to 50 %, and the addition of 30 to 50 % of glutinous rice to rice flour resulted in spongy and nutritionally desirable products, having low rate of swelling but relieving dryness, and high degree of gelatinization and content of protein.
2) Remarkable differences in preference were observed between parched bean flour and crushed soybean meal after cooking and drying of soybean, while there was a little difference between steamed products and roasted ones.
3) Spongecakes made from rice flour added with soybean meal were evaluated to be highly acceptable when muscovado was added up to 50 %.

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Electrophoretic studies were made to examine the thermal denaturation on the egg-white proteins in the preparation of white-egg-cake (Awayukikan, a traditional Japanese cake) using the whipped egg-white mixed with the agar-agar sucrose solution at temperature of 90°C. The relation between the state of whipped egg-white contained in Awayukikan and the stability of the product was also studied.
Results obtained are summarized as follows :
1) Ovalbumin, ovomucoid, globulin, conalbumin and lysozyme underwent denaturation in the temperature changed from 70°C of mixing to 65°C of the product, when the egg-white was mixed with the agar-agar solution without sucrose.
2) Denaturation of five proteins did not take place when the agar-agar solution contained more than 20 % of sucrose.
3) It was found that, in case of mixing starting at a temperature of 90°C and with a higher content of sucrose, a highly stability Awayukikan was formed, giving low specific density, less syneresis and light palatability.

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The thermal properties of poly (ethylene terephthalate) were investigated in terms of the deformation behavior of superstructures by using small angle light scattering as well as the change in crystallinity by using a pycnometer with a mixture of n-heptane and carbon tetrachloride as a medium. The stretching was done in a hot oven and in a hot water bath at different temperatures. A series of experimental results indicated that the water causes significant changes in crystallinity and in light scattering patterns and especially this tendency is remarkable when the specimen was stretched at 65°C, lower than glass-transition temperature T_g. This is probably due to the mobility of polymer chains under stretching. Namely, the strain increases considerably with increasing the extension ratio and does not relax. This causes a considerable increase in crystallinity and a drastic deformation of superstructures leading to a considerable increase in the orientation of polymer chains. By contrast, when stretching above T_g, the amorphous regions exhibit an active mobility of polymer chains and require a considerable energy to crystallize. In addition, light scattering patterns at lower extension ratio showed four-leaf lobes extended in the direction of stretching having a maximum in the polar direction along the azimuthal angle of highest intensity. With increasing extension ratios, the scattering exhibited multilobed patterns having sharp narrow four-leaf streaks in addition to the lobes. The appearance of the streaks depended on the crystallinity of the film, which is affected by the elongation temperature.

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Thermal decomposition of cellulose fabrics (cotton or rayon) has been investigated by thermal gravimetry (TG), differential thermal analysis (DTA), and gas analyses in relation to the effect of a flame-retardant. The fabrics became nonflammable by treating with the mixed solution (1 : 1) of ammonium bromide and diammonium phosphate. From TG and DTA, it was shown. that the flame-retardant cellulose fabrics exhibited a pronounced resistance to thermal decomposition : the decrease of the weight of the treated materials began at lower temperature and gradually continued to higher temperature; an exothermic decomposition was a little and occurred in the wide temperature range accompanied by formation of a large amount of residual charcoals and tars. Only a small amount of flammable gases such as hydrogen, methane and carbon monoxide, were produced. However, hydrogen cyanide and ammonia, which were not detected from the untreated cotton or rayon, were produced.

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The relation between the length and the effect of flaring on flare skirts were examined by the test of wearing. Also we devised the methods to decide the effect of flaring. The shape of hem curve and the silhouettes in wear were discussed by its methods.
The following results were obtained :
1) In case of being changed skirt length under the condition of constant value of hem curve, the wave-height increases generally as its length increases. On the other hand, the area of flare decreases as its length increases after its area increases untill the certain length, and the number of nodes are not influenced by its length, rather decided by the value of hem curve, the fabric property and the subject's body size.
2) In order to discuss the effect of flaring, the methods showing with the flare coefficient, the ratio of area and the angle of hem curve are effective to obtain the data of test of wearing.

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[in Japanese]

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