Comparisons of the total mechanical work load (positive force) of the plunger in the multibiting test of 1/100 N acetic acid batter of wheat flour were useful to indicate the strength of wheat flour.
Total mechanical work load (positive and negative force) of the plunger in the multi-biting test of the batter of the wheat flour, changed due to the textural changes of the gluten of wheat flour by the additives.
The gluten of the strong wheat flour of high gluten content has its own characteristic multibiting profile compare to the weak wheat flour, and the multi-biting profile of the strong wheat do not changed when its gluten content is reduced to weak wheat flour level by mixing the wheat starch. And that was also estimated by comparing the ratio of negative to positive force of the total mechanical work load of the plunger in the multi-biting test of both wheat flour.

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It is said that the quality of sponge cakes are remarkably varied by the whipping method used on the eggs. However, the relation between cake quality and whipping method has not been clarified. In this paper, we studied the properties of the foam made of whipping eggs and sugar. We used three methods to whip the eggs : 1. egg yolk was lightly stirred into the egg white beaten well (Betsudate A method), 2. egg white and yolk were separately beaten well and were mixed (Betsudate B method), 3. egg white and yolk were beaten together (Tomodate method).
Our findings were as follows :
1) The order of the specific gravity of the foam from the highest to the lowest was Betsudate B method, Betsudate A method and Tomodate method. The order of the stability of the foam from the highest to the lowest was also Betsudate B method, A method and Tomodate method. The state of the foam made by the Tomodate method was more fluid than the others.
2) The whipping time which gave good quality to cakes was 6 min in Bestudate A method, 8 min in B method and 5 min in Tomodate method.
3) The surface colors of the baked cakes prepared by Tomodate method were the darkest and the insides of those were yellowish than the others.
4) The order of the cake volume from the highest to the lowest was Betsudate B method, A method and Tomodate method. Betsudate A method gave smooth uniform cell structure. In spite of the rough structure of the cells, the cakes prepared by Tomodate method had the best flavor and the most moist texture.

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Heat of combustion (H) of 23 varieties of cooked foods were measured with an automatic bomb calorimeter (Shimadzu Ltd. Type CA-3). The experimental values (H₂) of cooked foods were compared with those of raw foods (H₁) and with the values (H₃) calculated from the tables of food compositions on the dry basis.
A linear relationship between H₁ and H₂ could be expressed by H₂=3. 06 + 0.88 H₁.
The correlation matrix among H₁, H₂ and H₃ was calculated. Twenty-three varieties of cooked foods were subjected to principal component analysis.
The scatterdiagram prepared by plotting factor scores for the second principal components indicated that the 23 varieties of cooked foods can be grouped into three categories.

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In this paper, on the peroxide bleaching agents, the correlation among pH, rate of the decomposition and decoloration of dyes were examined. Farther experiments of peroxide bleaching were also carried out with regard to the addition of various inorganic builders.
Results were summarized as follows :
1) The addition of sodium carbonate and sodium metasilicate in the solution of hydrogen peroxide promoted the rate of dye decoloration.
2) The presence of sodium sulphate and sodium phosphate in the solution of hydrogen peroxide did not influence on the rate of its decomposition and dye decoloration.
3) The addition of sodium metasilicate restricted the rate of decomposition of percarbonate at pH range of 7-9.5.

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In this study, as the core of imitative behavior, interest and curiosity were chosen. Behavior that were supported to express interest and curiosity were closely watched and they were studied in relation to development of imitative behavior. The followings are the results in summary of the observations of 12-24 months old children in a nursery.
1) In the scene of playing with playmates and nurses, children over 18 months were more often seen to imitate than children under them, and in the same scene, children tended to imitate elder models' behaviors than themselves.
2) In the scene that children were playing with their brothers and sisters, two types of behaviors which seemed to express their interest and curiosity were often seen : they are followings, the behavior which was not same but closely resemble to their brothers' and sisters', and the behavior that children tried to take or took actually what their brothers and sisters had. It seems that they could not imitate, but showed their interest and curiosity by these behaviors. From this I think that these behaviors are in the previous stage to imitative behavior.
3) Common to the scene of playing with playmates and nurses, the scene of having meals and the scene of playing with brothers or sisters, before or after imitative behaviors were observed, children were attracted by models' behaviors and stared at them. This showed that before or after they imitated, behaviors that were supported to express interest and curiosity were seen.

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It is the purpose of this study to analyze the special quality of household, housing levels and housing consciousness of the elderly in rented houses, and to investigate the interdependence between housing levels and housing consciousness relating to housing demand.
The results are as follows :
1) There is much difference between rented houses owned by the local government and privately-owned houses in the quality of households, housing levels and housing consciousness of the elderly.
2) The housing levels at the former are higher than at the latter. The housing consciousness of the elderly at privately-owned houses which have a low housing level and high percentage of monthly rent in respect to income is very low.
3) They in privately-owned houses do not feel comfortable and there is a strong feeling of dissatisfaction.
4) As we have seen, the demand of the elderly for rented houses owned by the local government is much, but there is every indication that the housing consciousness of the elderly in rented houses is dormant.
5) The low housing level is reflected only in the consciousness of uncomfortableness and in the feeling of dissatisfaction.

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Household work have to be studied in behavioral sciences. We introduce new stand point of “subjective equilibrium” into the analyses of household work. We consider the applicability of the basic concept of Jevonsean marginal result utility and marginal pain, to household work studies which should contain non-market economy. Multiple steps for the evaluation of household work, such as that by the family members and surroundings, must be introduced to know real value of household work. Out-puts measurability study can combine our analysis. Marginal result utility concept is really effective to the above mentioned methods, both. We can also combine the mental and physical fatigue research to marginal pain concept. Considering the above mentioned results and using some figures, we know what is the difference between real value of and market evaluation of household work.

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In Japan, about 40 % of households join in the National Health Insurance, and for us, the charge paid by the household is a matter of deep concern.
Studies on the household charge rate have been restricted to a few districts. Then, the author investigated all administrative districts (3, 272) of Japan, and made clear nationwide distribution. and regional partialities of charge rates. Districts below 50 % charge rate of medical care expenses occupy 89.7 % of those of whole Japan. Moreover, mechanisms of the extremely low or high charge rate were analyzed on some districts.

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