The quantity of energy consumption was measured during a mealtime of cooked foods using highly irritant spices by using a portable heart rate recorder.
1) Average correlation coefficient between heart rates and oxygen intake quantities of 15 examinees was 0.9 or more.
2) An average heart rate per 1 min was 97 times when the examinees took a smell of irritant spices but 86 times when took a sweet smell.
The quantity of energy consumption when the examinees took a smell of curry powder showed a high average value as compared with a rest state in both of a HR-VO₂ method and a RMR method.
3) The average value of the quantity of energy consumption during a usual meal was 0.037 kcal/kg/min, but was 0.056 kcal during the intake of highly irritant cooked foods.
Therefore, it is considered that the quantity of energy consumption during a meal is changed by a dish using irritant seasonings.

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Changes in extractability of wheat proteins during cooking or processing were studied. About 80 % of the total nitrogen was extracted with 1 % sodium dodecyl sulfate (SDS) from unheated. products such as somen, spaghetti, or macaroni, while only 13 % of the total nitrogen was extracted from heated products such as bread and cooked noodles. The residual proteins were almost completely extracted with 1 % SDS containing 1 % mercaptoethanol. The results suggest that decrease in the extractability of the proteins was caused by the aggregation of proteins with disulfide bonds. About 70 % of the total nitrogen from brownish crust of bread cannot be extracted with 1 % SDS plus mercaptoethanol, but no loss of the amino acid contents was found except for lysine.

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The study was designed to observe the microstructural changes of dough in baking of butter roll.
Samples were taken from the handmade butter roll, which were taken out from the oven at certain intervals. The samples were frozen by immersing in liquid nitrogen, fixed with 4 % glutaraldehyde and embedded in 20 % gum arabic. Thin cryostat sections were stained with ponseau 2R or sudan black B.
At the temperature of having starch granules gelatinized, the lipids in dough were finely dispersed in gluten strand.
The lipids in protein strands stained with sudan black B showed remarkable difference between before and after heating, only when the lipids in dough were extracted with multiple extractants inclusive of propanol, hexane and water.

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The free sugar content in 100 g of celery was determined (from the measurement of various samples) to range between 752 and 980 mg. The ratios of individual sugar to total free sugar content were in the following order : fructose, the highest (40-50 %) > glucose > xylose > rhamnose >sucrose. The ratio of rhamnose, however, decreased with delay in harvesting time, while that of glucose increased. The content of dietary fiber, i.e. pectin, lignin, hemicellulose, and cellulose ranged from 1, 125 to 1, 580 mg per 100 g of celery. Dietary fiber was a little higher in content during the early stages of harvesting than during the later stages, and it was generally denser toward the interior of the stalk than near the exterior. Celery hardness was found by Rheolometer to exhibit no significant differences among the various samples. The brittleness of celery was higher in early and normal harvesting stage than in the later harvesting stage.

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Barley flour (A), high dietary fiber barley flour (B) and wheat flour (C) were used to prepare 4 % paste (for preparation of soup) and 6 % (for sauce) : each flour was treated with butter to prepare beurre manie, white roux and brown roux and diluted with either water or milk to give soup or sauce. The physical and sensory characteristics of the soups and sauces prepared from A and B were compared with those made from C. The results obtained were as follows :
1) The values of lightness and yellow for the water-added beurre manie and white soups made from A and B were lower than those for the corresponding samples made from C and the value of lightness for the water-added brown soup made from A was higher but those of red and yellow were lower than those made from B and C. The water-added sauces showed similar trends. Differences in color between the samples prepared from A and B and those from C were small for the soup and sauce made by adding milk.
2) Compared with the viscosities of the soups and sauces prepared from B and C, the samples made from A showed the highest increase in viscosity on cooling and the highest viscosity at 60°C. The samples prepared from B also showed viscosities higher than those made from C. Differences in viscosities between the samples prepared from C and those from A and B were larger in beurre manie and white soup and sauce but small in brown soup and sauce.
3) The white and brown soups and sauces made from A were rated high in taste and viscousness but low in color, glossiness and smoothness; on the other hand, the brown soup and sauce prepared by adding water, among the samples prepared from B, were rated high in color, glossiness and taste.

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This report describes a new method proposed for the visualization of temperature distribution in microwave heated foods containing starch. It involves decreases in the intensity of the color developed in the starch-iodine complex by heating. Inhomogeneous temperature distribution in microwave heated foods was visualized in three dimensions; thus, this method demonstrated that the central portion of round-shaped foods, regardless of their position on a turntable or an immobile dish in a microwave oven, retained a relatively large aniount of heat energy compared with the remaining portion.

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It was found by my investigation that the word “Muginawa” meaned “Sakubei” at first, and it changed into “Soumen” in the Edo era. So, I tried to research for its origin, as well as the way of use, and the process of change from Sakubei to Soumen.
In China, Sakubei was eaten before 220 A.D. In Japan, some data can be found indicating that it was eaten at the Todaiji Temple in the early days of the Nara era. From these facts, it is supposed that Sakubei was imported from China along with Buddhism, and sold at East and West markets of Heijokyo.
In the Heian. era “Sakubei” was very important food in the Imperial Court. It was given to the priests and high society people from the Emperor at the Imperial events.
“Sakubei” was served at the first step of dinner table. After ear shell's soup was served to the Emperor it was taken off the table. It came into wide use at the end of the Heian era. High society people had a custom of eating Sakubei on the 7th July according to an old Chinese tradition.
From the ancient times on to the 13th century it had been called “Muginawa, ” but in the Middle Age it was very often called “Sakubei.” The custom of eating Sakubei on the 7th July was continued from the end of Heian era to the Middle Ages.
On the other hand Soumen became known as food of tea ceremony in the 14th century. It was called “Tenjin, ” which gradually spread wide among priests of temples as their between-meals. It soon became generalized, but Sakubei was not eaten by many people except high society people. It is clear, however, that Soumen and Sakubei were different at all from each other at that time.

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“Sakubei” was imported from China to Japan with Buddhism in the Ancient Times. It was made from wheat flour and rice powder, and was eaten with salt, vinegar, Miso and Hishio. It had been called “Muginawa” from the Ancient Times on to the 13th century, but very often it was called “Sakubei” in the Middle Ages. It was made certain that the custom of eating Sakubei on the 7th July had been carried on since the end of Heian era, and continued to the Middle Ages. Moreover it was kept on to the 17th century in the Imperial Court. Soumen became known as food of tea ceremony in the 14th century. Priest of temples ate it between meals, which was called “Tenjin.”
By and by Soumen became widely used as food. Sakubei however, was not eaten by many people except high society people. Until the 17th century Soumen and Sakubei were different kinds of food. But afterwards people became to think that Sakubei, Muginawa and also Soumen were all the same things. The reason is supposed as follows : Some investigations published books concerning such kinds of food without satisfactory explanation because of the lack of enough study about the old documents.

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Influence of the stilbene series fluorescent brightening agent (FBA) in the built detergents on the color of dyed materials were investigated by repeating of washing.
The color differences were examined spectrophotometrically, L, a, b, and ΔE values of CIE series were computed accordingly.
Test textile samples used were both dyed cotton and polyester/cotton mixed broad cloths of various pale colors (blue, green, yellow, pink, and violet) respectively.
Test detergents used were JIS-standard formulations of detergents both with and without FBA built.
The washing conditions were : detergent concentration 0.15 % (soln.), washing temperatures 25 and 40°C, washing time 10 min/cycle.
The results obtained were summarized as follows :
1) As the washing cycle increase, the peak of reflection curves (430-450 nm) rise gradually due to the adsorption of FBA in detergent solutions and these phenomena appear more remarkably on pale color, and on cotton than on P/C mixed, and at the washing temperature of 40 °C than 25°C.
2) At the same time, in the CIE chromaticity diagram a and -b values increase, that is the color shifts occur toward blue to violet. These changes are remarkable on paler color cloths, and large color differences ΔE were also observed.
From these results built detergents without FBA are more recommended for washing of dyed cotton and polyester/cotton mixed cloths of pale color.

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Following the previous paper, replicas of the neck surfaces were made for 14 female subjects under 7 different postures of their necks, and flat neck surface patterns were developed from the replicas.
In this paper, the changes in area, length of the standard lines and shape of these 7 patterns were investigated. The following were obtained, with regard to drafting of standing-collar pattern which fits the neck movement.
1) The changes in the area of neck patterns largely related to the changes in the length of vertical lines. Both decreased in the side to which the neck moved and increased in the opposite side. Maximum of the changes in the area were -32.33 to -41.09 % at the back medial and the back lateral in the neck retroflextion, and 16.06-26.15 % at the back medial in the neck anteflexion. Maximum of the changes in the length of vertical lines were -40.05 to -42.52 % at the back in the neck retroflexion, and 18.10-25.04 % at the back in the neck anteflexion.
2) The changes in the length of horizontal lines were apparently less than those in the length. of vertical lines. The changes of the neck-line and the edge-line were 6.86 and 6.10 % respectively in the neck retroflextion. The back medial, the back lateral and the front lateral of the neck-line and the back medial and the back lateral of the edge-line showed extension.
3) The shape of the neck surface changed variously with the neck movement. In order to construct standing-collar corresponding to the changes, it seemed that we must pay attentions to the following.
i) The vertical constriction of front neck surface in the neck anteflexion is important for the decision of the front collar height of standing-collar.
ii) The neck retroflexion is easier when the neck-line and the edge-line of standing-collar are a little longer than the neck base line and the neck line in the normal posture.

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This study was designed to determine possible relationships between the dimensions of clothing interest and those of self-concept and self-esteem. A 33-item clothing interest measure, a 38 pairs of adjectives for measuring self-concept developed by Nagashima et al., and a 23-item for measuring self-esteem developed by Endo, administered to 251 university women, were factor analyzed separately in order to find out underlying dimensionality. Six dimensions were derived for clothing interest and self-concept and four for self-esteem.
Results of the canonical correlation analysis between the dimensions of the clothing interest and those of the self-concept showed that individuals having higher orientations toward “conservativeness in dress” tended to have lower “ego strength” and that those with high scores on the “clothing conformity” dimension were likely to be “extrovert.”
Analysis of the canonical correlation between the dimensions of the clothing interest and those of the self-esteem revealed that people who were less “concerned with personal appearance” tended to be “anxious in social settings” and that those who emphasize “conservativeness in dress” and high scores on the “sensitivity to evaluation by others” of the self-esteem dimension.

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[in Japanese]

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