In order to make efficient use of the fruits of Hitotsubatago for food, experimental research on components of the fruit of the plant, and on processing of its pickles was conducted.
Both analytical and organoleptical studies were undertaken on the property changes and cooking qualities of the steeped liquor vinegars prepared from various parts of Hitotsubatago after 90 days' storage, and the following results were obtained :
1) The main components of the whole fruit were carbohydrates and moisture, and the seeds contained considerable amounts of fats and proteins.
2) The steeped liquor vinegars possess better cooking qualities than the pickled fruits. The steeped liquor vinegar prepared from the whole fruits was slightly weak in sour taste, the sugar content was 9.22±1.57%, and the color generally being pink. It is suitable for making beverages and dressing sauces. The steeped liquor vinegar prepared from the seeds tasted very sour, low in its sugar level (6.55±0.42%), and the color generally being yellow-brown. It was evalulated to be most suitable for making mayonnaises. However, the steeped liquor vinegar prepared from the pulp generally appeared deep red in color, and organoleptic test showed an unfavorable evaluation.
3) The sugar components of the steeped liquor vinegars identified by using high performance liquid chromatography were : glucose, fructose, sucrose, raffinose and arabinose. Among these sugars, glucose and fructose were contained in large quantities, particularly in the steeped liquor vinegars prepared from the pulp and whole fruits.

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Temperature distribution in spherical or cylindrical shaped foods or dielectrics heated in microwave oven was calculated on the condition that microwave was uniformly irradiated. When both the dielectric constant and the microwave power depth were large, temperature of the central portion of the sphere or the cylinder was observed to be higher than that of the circumference. Results of the calculation were demonstrated with fading patterns of iodine stained gelatinized starch in a beaker or in a cylindrical shaped vessel on microwave heating. The central portion dominantly faded regardless of the position of the vessel in the oven. On the other hand, when stained starch was put in a box on microwave heating, the central portion remained blue which conforms with the results of the calculation. Fading patterns of multimode of standing wave were observed in the case of thin depth of stained starch contained in a Petri dish or in a box. As an example of foods, water contents of inner and outer portions of mochi, a rice cake which was in a round shape on heating, were measured on microwave and conventional (electric heater radiation) heating. The water content of the inner portion of mochi decreased more rapidly than that of the outer portion on microwave heating, whereas the water content of the inner portion decreased only a little on conventional heating because of “case hardening” of mochi surface.

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The measurement of coloration of pancakes baked on a magnetic induction heating cooker (M.I.C.) was used for the study of temperature distribution (T.D.) : the pancake showed a circular brown band corresponding to the position of the magnetic induction system housed in the cooker. Pancakes were baked on stainless steel (18-8) frying pans, of 1.3 mm and of 3.4 mm in thickness and varying from high to low heating, the colors of three sections obtained from the center, middle and exterior were measured. Somewhat even colored pancakes were obtained by using the heavier frying pan and by heating at low.
Since JIS (Japan Industrial Standard) has given no specifications for the procedures to be used for the measurement of thermal efficiency (T.E.) of this heating cooker, the following method was used in this study : 1.5 l of water in a stainless steel (18-8) utensil was heated by both 1, 200 W type M.I.C. and also by an electric heater with 120 W·hr and rates of temperature elevation were measured. T.E. for the former was 82% and that for the latter 52%.
Further studies are of course required for developing better methods for the measurement of T.D. and T.E.

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The purpose of this study is to determine how cooking condition affects textural changes of food during microwave cooking.
“Danshaku” potatoes were used as a material. Sample of 25-300 g in weight, and of cube of 1-4 cm in side, and shallow and deep baking pans were used. The potatoes were put into the baking pan covered by a polyethylene wrapping, and cooked in a microwave oven with the 500 W output. Doneness of the potatoes was evaluated by the sensory test and by Texturometer. The results obtained were as follows :
1) The hardness of the potatoes decreased rapidly, and re-hardened after they reached the specific hardness value.
2) A linear relation was obtained between the sample weight and the optimum cooking time when the sample weight was 100 g or more. The potatoes re-hardened without reaching the proper hardness when the sample weight was less than 50 g.
3) The 2 cm cube sample was cooked with the least cooking time.
4) The optimum cooking time was affected by the variety of the pan also. A heavy deep baking pan took more time than a light shallow pan regardless of the sample weight.

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Ca-Zeolite and Mg-Zeolite are formed in natural hard water by exchanging Na⁺ in Na-Zeolite with Ca²⁺ and Mg²⁺.
In this paper, the effect of these exchanged Zeolite on the deposition of particulate soil were investigated by using the artificially prepared Ca- and Mg-Zeolites from CaCl₂ and MgCl₂ solution (residual Na-Zeolite are estimated ca. 30%).
Main results obtained are summarized as follows :
1) When Mg-Zeolite or Ca-Zeolite of the same exchange ratio was added to Ca-containinghard water, both Zeolites removed Ca²⁺ ions and their removal efficiencies were in the order of Mg-Zeolite > Ca-Zeolite.
2) In aqueous Fe₂O₃ suspension (0°DH), the deposition of Fe₂O₃ on cloths depended on the kind of Zeolite, and the amount of deposition decreased in the order of Ca-Zeolite > Mg-Zeolite > Na-Zeolite.
3) In Ca-containing hard water less than 30°DH, the deposition amount of Fe₂O₃ decreased in the order of Ca-Zeolite >Mg-Zeolite >Na-Zeolite according to the kind of added Zeolite.
In Ca-containing hard water which exceeds the ion binding capacity of Na-Zeolite, the deposition of Fe₂O₃ increased remarkably.
This phenomenon suggests that the deposition of particulate soil is affected by the presence of exchanged Zeolite and the concentration of Ca²⁺ ion.

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In order to investigate development of gait in children, foot and body movement during walking was recorded by videotape recording system, and foot forces were measured by means of threedimensional force plate on 176 children of 1-11 years and 10 adult females aged from 21 to 28 years. The following two stages of learning process of independent walking could be distinguished when it was compared with the adult female subjects.
1) In case of 1-2.5 years of age
The vertical component had one downward peak. The outward peaks were large. The breaking period was shorter and the accelerating period was longer than that of adult. The accelerating peak was very small. At this stage, backward thrust force of foot and the late period of the stance phase were inferior to that of adult.
2) In case of 2.5-11 years of age
The vertical component had two downward peak and its first peak was larger than second one. The breaking peak was larger than adult and the acceleration peak was about equal to adult.

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[in Japanese]

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[in Japanese]

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