The effect of the addition (10%) of wheat bran or EDTA-wheat bran (bran treated with 0.5% EDTA-2Na solution) on the growth and mineral balance in weanling rats was examined by feeding them a deficient diet for 21 days. These rats were divided into four groups; (a) basal diet, (b) zinc deficient diet (control), (c) 10% wheat bran supplemented diet in addition to control diet and (d) 10% EDTA-wheat bran supplemented diet in addition to control diet.
The results were as following :
1) Wheat bran completely prevented the growth retardation caused by the zinc deficiency, but EDTA-wheat bran was found to have no efficiency on the growth.
2) The concentration of minerals in the liver, kidney, spleen and femur of the wheat bran group was significantly increased compared with the control and the EDTA-wheat bran groups.
3) The fecal excretion of zinc in the wheat bran group was significantly decreased and the apparent absorption of zinc was increased, compared with the basal group. The beneficial effect of the wheat bran was observed as apparent absorption of minerals. The zinc apparent absorption of control and EDTA-wheat bran groups indicated the negative balance.
These results suggest that the zinc in wheat bran is supplemented to the zinc in the zinc deficient diet and the beneficial effect of wheat bran is apparently enhanced when the supply of essential trace elements (zinc and iron) is limited or lacked.

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The subjective symptoms of senility in middle aged men (432 subjects from 40 to 60 years of age) were surveyed from the age when they realize the decreases of physical functions and the psychological changes.
1) The decreases of physical functions (asthenopia, insomnia, etc.) and the psychological changes (being forgetful, being full of past memories) were mainly realized between 45 and 50 years of age.
2) The realization of psychological changes was preceded by that of the decreases of physical functions by one or two years.
3) The realization of asthenopia with aging was well correlated with that of the decreases of other physical functions or the psychological changes.
4) Changes in personal taste preferences, such as likes and dislikes of foods, were observed in about 10% of the surveyed subjects.
5) The realization of asthenopia was considered to be affected by some environmental factors, housing, occupations and personal characters.

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The relationship of the realization of asthenopia as the subjective symptoms senility with aging and food intake was observed in middle aged men (178 subjects from 40 to 60 years of age). The analysis was conducted by the statistical method of the principal component analysis.
The subjects who realize asthenopia in relatively earlier stage of middle aged (43-47 years of age) had a tendency of the preference of alcoholic beverages and salts. The subjects who realize asthenopia in relatively later stage of middle aged (48-52 years of age) had a tendency of the preference of bread instead of rice. Further analysis has presented the evidence that the subjects who realize asthenopia in later stage of middle aged consummed relative amount of protein and energy resources.

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The study has been made to find the effect of voluntary exercise on bone metabolism of ovariectomized rats.
Female SD-strain rat, 6 weeks old and weighing about 120 g, were either ovariectomized or sham operated. And ovariectomized rats were divided into exercise group and non-exercise group (control). The rats of exercise group were housed individually in cages with a revolving wheel, and were compared with the rats of non-exercise group. They were fed on a solid diet (1.2% Ca, 0.96% P) ad libitum for 159 days.
The results are as follows :
1) The ratio of calcium content per dry weight of femur decreased significantly in ovariecto mized rats compared with the sham operated rats and protected significantly the decrease in ovariectomized rats exercised.
2) The contact microradiography of tibias showed that the travecular bone was significantly decreased in ovariectomized rats and remarkably prevented the loss in ovariectomized rats exercised.
These results suggest that voluntary exercise is effective for the preventation and the treatment of postmenopausal osteoporosis.

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The degree of gelatinization of starch is usually defined as the ratio of enzymatic digestibility of a sample starch to enzymatic digestibility of the starch gelatinized with alkali. In the case of the starch samples heated with small amount of water, however, following incomplete gelatinization with alkali was observed. In this paper, we proposed that the degree of gelatinization was directly defined as the percentage of hydrolysis of starch with glucoamylase on the basis of the amount of glucose formed by acid hydrolysis of the starch samples. The degree of gelatinization of cooked starchy foods by our method and the conventional method was also discussed.

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The magnetic relaxation times were determined at 32 °C by pulsed NMR on aqueous solutions of six kinds of sugar, i.e. glucose, galactose, fructose, maltose, sucrose and lactose, and the amounts of bound water were calculated. Above 1.0 gH₂O/gDM of the water content, regardless of the kinds of sugar, the amount of bound water of these sugars was almost constant and was as low as 0.01 gH₂O/gDM, which was remarkably lower than the value obtained on rice starch.
The amount of monolayer sorption water at 35°C was estimated as practical zero, independently of the kinds of sugar. Therefore, the amount of the bound water estimated from the magnetic relaxation times seemed to correspond virtually the monolayer sorption water.

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The viscoelasticity of “Dango” dough without “Yomogi” was investigated, which is the most important factor on studying the rheological properties of “Sasa-Dango.” It was found that the mechanical model of “Dango” was able to be expressed approximately in the eight elements model, that is, one Hookean model, two Voigt models, one Newtonian model and one plastoelastic model as a result of analysing the creep and the creep recovery curves. In the case of “Dango” prepared with only “mochi (glutinous)” rice powder (“Mochi-dango”), the strain of Voigt body had the largest ratio (49.4%) in the total strain, and the strain of Hookean body, plastoelastic body and Newtonian body followed in turn. On the other hand, the strain of the plastoelastic body had the largest ratio (33.4%) in the total strain of “Dango” prepared with only “uruchi (nonglutinous)” rice powder (“Uruchi-dango”), and the strain of Hookean body, Voigt body and Newtonian body followed in turn. The elastic modulus of Hookean body and plastoelastic body was the largest for “Uruchi-dango” and “Mochi-Uruchi mixture dango” and “Mochi-dango” followed in turn. On the contrary, viscosity of Newtonian body and viscosity and elastic modulus of Voigt body for “Mixture dango” had the lowest value. The viscosity of Voigt body for “Mochi-dango” had higher value than that of elastic modulus when compared with “Uruchi-dango.”

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Effect of the ratio of ingredients on the textural properties of marshmallow was studied. The ingredients used were sugar, gelatin as a foaming agent, and water.
The results obtained were as follows :
1. The ratio in which marshmallow could be prepared was dropped in the area between the lines, y=-0.23x+17.6, and y=-0.13x+11.6, wherey is gelatin content (%) and x is sugar content (%).
2. The range of the gelatin content suitable for making marshmallow became narrower as the sugar content increased.
3. The more the sugar content and gelatin content increased, the higher values of hardness, cohesiveness, gamminess and whiteness were. Also in the same condition, samples were judged to have less puffy and more chewy texture by the sensory panel members. It seems that these special textural properties can be caused by finer and denser foam structure produced with high sugar content and high gelatin content.

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Experimental study was made to clarify the relationship between the compression rate and the breaking properties of cookies. Parameters for describing the breaking properties of nine different types of cookies were evaluated from the stress-strain curves obtained from the various compression rates such as 50, 100, 150, 200 and 250 mm/min.
The results obtained are summarized as follows :
A span of time for rupture of the cookies tends to decrease with increasing rate of the compression.
Correlation between the stress necessary for the rupture and the rate of compression is influenced by the type of cookies employed.
The values of rupture strain rupture energy are kept at constant irrespective of the compression rate.
It was suggested that the energy for the rupture plays a significant role in the sensory evaluation of the shortness of cookies.

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Monosterarin (MS), sugar fatty acid esters with HLB-3, -9, and -14 (SE-3, -9, and -14) and soybean lecithin (SL) were examined for their efficiencies in keeping quality of white sauce during frozen storage.
All these emulsifiers, except SE-3 and SL, were found to be effective in preventing increases in hardness, heterogeneity in appearance and synersis and decrease in adhesiveness. Similar results were obtained in the model sauce prepared with starch instead of wheat flour.
These results suggest that a starch-emulsifier complex is formed and it prevents deterioration of the quality of the sauce.
Microscopic observations on the white sauce containing SE-14 showed that starch paste remained within the starch granule and showed no formation of filaments. This may be responsible for keeping the quality of the emulsifier-added sauce during frozen storage.

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The effect of varying types of holes in the structure of a cooking steamer on the doneness of Kowameshi was was examined.
Two types of steamers were used for study, namely one with concentrated holes and the other with scattered holes. Through the processes to steam and heat Mochigome with different quantities, the speed of temperature rise, the weight of the steamed Mochigome when done, and the hardness by the texturometer were compared with each other. A sensory test was given also. The results obtained are as follows :
1. The varying types of holes in the steamer had an effect on the speed of temperature rise. For all portions of the Mochigome in the concentrated holes steamer, the time for reaching to the highest temperature was earlier 10 min for 1 kg of Mochigome and 15 min for 1.5 kg, respectively.
2. The weight of the Mochigome grain in the scattered hole steamer was significantly heavier for the top portion of the rice.
3. The scattered hole structure resulted in tougher rice for both 1 and 1.6 kg of Mochigome. However, the scattered hole structure resulted in softer rice for the low portion at 35 min.
4. Whenever the sprinkle water was given or not given, the concentrated hole structure completed steaming in shorter time.

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In the examination of purchasing action on 197 subjects (girl students) and 122 pieces of garments, through the analysis of factors of choice in purchasing garments, the cluster analysis and the percentage examination, the following results were obtained :
1. According to the cluster analysis of factors of choice in purchasing, the 122 pieces of garments, they are devided into six groups characterized by :
1) the design and the price,
2) the finish and the material,
3) the average,
4) brand-orientation,
5) functionalism,
6) anti-brand orientation.
2. According to the cluster analysis conducted to clarify their awareness in choosing garments, 197 subjects can be devided into the following six groups characterized by :
1) the design,
2) unknown (1),
3) the size,
4) functionalism,
5) unknown (2),
6) the price.
3. In purchasing garments, the characteristics of the subject groups have more significant effects as the factors of choice than those of the garment groups.

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This is a report of a pilot research made to clarify the structure and the peculiarity of the wearing basis on which women's university students consider when they select articles of apparel on the varied occasions of living.
After a statistical research was carried out, the factor analysis and the cluster analysis of these obtained data were made. The results are as follows :
1) When women's university students select articles of apparel to wear on the varied occasions of living, the wearing basis on which they consider is composed of three factors; the socialnature, fashionability and comfortableness or utility.
2) As the results of the cluster analysis made on the basis of factor scores for those three factors, four clusters are obtained.
3) As the results of the cross-tabulation by the cluster, differences are observed in their daily interests, living attitudes, fashion consciousness, wearing behavior, etc.

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There is generalized to use some carpet as the finishing material of the floor in Japanese houses except one or two rooms of the traditional Tatami Zashiki. Consequently the method of cleaning work has been changed to using by the various vacuum cleaner from sweeping by the broom. But we have found no research in the world which took an accurate measurement of the human energy expenditure of cleaning work by the vacuum cleaner.
The purpose of our study is to make evident the energy expenditure of cleaning work by three kinds of the vacuum cleaner, the cylinder type, the shoulder type and the upright type with the beater, in some room where the floor is Tatami, the smoothly hard one, or finished with four kinds of carpet, and in which the amount of furnitures is varied. As the result the character of each type of the vacuum cleaner may be clear on the energy expenditure and the most suitable type of it may be expected to find in the narrow room with much furnitures in Japanese houses.
Then many kinds of experimental value are obtained on the energy expenditure of cleaning work with given conditions, and shown to Tables 4-11. As the result, it is concluded that the cylinder type cleaner, which is generally used in Japan, is appropriate to cleaning work on the energy expenditure in comparison with the other type cleaner.
In this paper it may be worthy of note that the accurate consequence has been obtained to measure the energy expenditure of cleaning work of only a few subjects by the successive automatic respiration analyzer and to analyze many of measuring values statistically.

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[in Japanese]

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