This study was carried out to examine the effects of vinegared chicken-egg (Sutamago) on bone metabolism of rat model of postmenopausal osteoporosis.
In experiment 1, ovariectomized and sham-operated rats were fed on a calcium-deficient diet. Then the rats of each group were divided into two groups, low-calcium diet (0.01 % Ca, 0.3% P) and Sutamago diet (0.3% Ca, 0.3% P). Compared with the rats fed on low-calcium diet, the rats fed on Sutamago diet showed a significant increase in the serum calcium contents, the breaking-strength of femur, and the calcium and phosphorus contents of femur.
In experiment 2, the ovariectomized and calcium-deficient rats were further divided into two groups, CaCO₃ diet (0.3% Ca, 0.3% P) and Sutamago diet (0.3% Ca, 0.3% P). The ash and calcium contents in femur of rats fed on Sutamago diet were significantly higher than those of rats fed on CaCO₃ diet. In addition, the higher breaking-strength of femur was also observed in Sutamago diet fed rats.

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In order to elucidate the effect of daily meal composition on the nitrate (NO₃^-) and nitrite (NO₂^-) levels in human saliva, a series of feeding tests with various experimental diets containing different amounts of NO₃^- have been conducted with 6 female subjects for 5 days. The results obtained are summarized as follows :
1) The NO₃^- levels in test diets varied not only by kinds of materials but also by the cooking method employed. Marked differences were observed in the NO₃^- levels of vegetable dishes between those composing of per-boiled vegetables and uncooked ones.
2) The NO₃^- and NO₂^- levels in saliva much depend on the NO₃^- concentrations in the diets, and the larger in the amount of NO₃^- ingested, the higher in the NO₃^- and NO₂^- levels in saliva were observed. Similar results were obtained when the testees were orally administered with NaNO₃ solutions.
3) It took about 30 min to 1 hr to reach the maximum levels of NO₃^- in the saliva after in-gestion of test diets. In contrast, it required another 30 min to 1 hr to get to the highest values of NO₂^- in the saliva as compared with the cases of NO₃^- excretion.

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This study was made on the contents and changes of some organic acids and sugars in some varieties of grapes during storage at low temperature (5±1°C), using high performance liquid chromatography (HPLC) technique. In this experiment, four varieties of grapes, Kyohô, Pione, Muscat of Alexandria (Muscat) and Neo Muscat, were used. The following results were obtained.
1) All varieties of grapes used in this experiment contained malic acid, tartaric acid and citric acid.
2) Black colored grapes, Kyohô and Pione, contained succinic acid, but green colored grapes, Muscat and Neo Muscat, did not.
3) The total organic acid content in four varieties of grapes was found by HPLC to range from 0.8 to 1.5%. During storage of five weeks, organic acid content in Kyohô, Pione and Muscat grapes showed almost no change, while that in Neo Muscat grapes increased gradually.
4) This experiment showed that four varieties of grapes mainly contained fructose and glucose, but sucrose was not detected. Fructose and glucose were contained at a ratio of about 1 : 1.
5) HPLC demonstrated that the total sugar content of four varieties of grapes ranged from 15 to 21 %. During storage, the total sugar content of Kyohô, Pione and Muscat grapes also showed almost no change, while that of Neo Muscat grapes tended to decrease.

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The phenomena have often seen that some foods heated with microwave become more soft as if treated with steam though their water contents have decreased due to water evaporation, and so that microwave oven is used for the cooking or food processing such as boiling, steaming, roasting, frying, and even drying. In this paper, the bound water of starch-water mixtures was determined under four heating conditions, and the relation between changes in bound water and total water movements was examined to provide a basic understanding of the mechanisms of heating.
1) Bound water contents induced by sealed heating method were hold greater levels and showed larger changes than those of open heating method.
2) Bound water contents induced by microwave heating were different from those of conductive one under a certain limited range of total water.
The variation of the amount of bound water accompanied with total water would be contributed by the behavior of bound water in addition to the changes of water distribution resulting from the difference of water mobility. Based on the above conclusion, hydration model by four types of heating is proposed.

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Five samples of cookie and cake which contain in different portions wheat flour, egg, sugar, butter and other ingredients were examined to determine the degree of gelatinization. The samples were prepared by baking, defatting-dehydration and de-proteining.
The results were as follows :
1) In preparation of samples the step of defatting-dehydration showed more significant influence on the degree of gelatinization than the step of de-proteining.
2) The degree of gelatinization of starch from five samples was in the range of 9 to 11% for cookie, at about 56% for pound cake, at about 78% for sponge cake and at about 86% for angel cake.
3) For de-proteining four methods were investigated, i. e., (1) sodium hydroxide, (2) toluenesodium chloride, (3) N, N-dimethyl formamide, and (4) protease were added to defatted samples. Method (1) was superior to three other methods in effectiveness to de-protein and in obtaining steady values of a degree of gelatinization.
4) There was a high correlation (r=0.998) between the degree of gelatinization and the water content of each sample.

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By using the image analyzer, the area, perimeter and shape factor of interthread space of fabrics of used brassieres were investigated. The results were as follows :
1) The correlation between area (A) and perimeter (PE) of matrix was significant. As the sample was worn, the distribution of A-PE extended along the parabolic curve.
2) The fluctuation width of shape factor (SF) was in the range from 0.34 to 0.43 for the used sample as well as new ones.
3) The fatigue is found frequently on the back center and on the back straps, and little in the both sides.

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In order to develop a method to evaluate the wearing form of skirt, we measured distances between center of body and outside skirt boundary, by the help of infrared ray form drawing device. Outline shape of skirt is thus determined and the results are treated statistically. The reproducibility of data is confirmed by 10 times measurements for each condition.
The results are as follows :
1) The distortion of skirt outline shape is so complex and the 95% level confidence interval of original data is so broad, that we decided to use moving average method to analyze the shape of skirt.
2) The 95% level confidence interval of data by moving average method is narrow enough. to evaluate the outline shape, and the reproducibility of data is also good for each wearing condition.
3) When the moving average method is used, 3 to 5 measurements are estimated to be needed to obtain 5% accuracy level of reproducibility.

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Analysis of data gathered from questionnaires to housewives concerning consumers' consciousness and behavior toward vegetable consumption are summarized as follows :
1) Various advantages, preferences, etc. accorded vegetables which are imaged by consumers are mainly based on five latant factors resulting from factor analysis : (1) usefulness for nourishment and health, (2) preference for strong smell and taste, (3) prevention from adult diseases, (4) substitution for other foods, (5) arrangement of dish.
2) If consumers' belief toward the advantage of taking vegetables is strong, their incentive in vegetable consumption will increase. However, varied level of significance can be seen among different aged housewives in regard to what is believed to be advantageous.
3) The level of living expenditures, moreover the age of housewives effect the actual use of vegetables, i.e., what kinds of vegetables are taken through what kinds of cooking.
4) Consequently, most housewives are willing to increase consumption of vegetables. However, housewives under 40 years old have shown to behave according to different motives and contrasting consumption patterns from those of housewives over 40 years old.

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[in Japanese]

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