The Recombinant DNA (rDNA) technique is expected to bring about a great progress in the improvement of breeding technology and the development of new plant varieties showing high quality and high yield, such as those with excellent pest and disease resistances, those with environmental stress tolerance, etc. In the USA, a late ripening tomato variety (FLAVR SAVR^TM) developed through the rDNA technology was commercialized as the world's first recombinant food in 1994. Seven transgenic crop plants, such as herbicide tolerant soybean and canola, insect resistant corn and potato, were complied the all safety assessments with the guidelines required and they are marketable in Japan.
General public, however, are not familiar with rDNA technology, and some seem to feel uncomfortable with biotechnology. It is caused by the difficulty of the technology and lacking of sufficient information. In order to promote agricultural biotechnology, it is important to give precise information about rDNA technology to general public so that they can comfortably accept biotechnology and the products. Because, the rDNA technique is an most important technology to improve world's food supply and global environment in the next century.

抄録全体を表示

鶏骨スープストック調製の加熱過程に超音波照射の有無の熱水抽出法を試み, 鶏骨スープ中の9種の無機成分含有量の動向を調べた. 更に鶏骨スープの無機成分と呈味成分の関連を調べ,好適調製条件について検討した.
1) 超音波照射有りのスープは,照射無しのスープに比べ,9種の無機成分が比較的多く含有され,天然食材料として有効であることが示唆された.
2) 無機成分の溶出量の増加ではカルシウム, マグネシウム, ナトリウムは温度依存性が, リン, カリウム, 亜鉛では時間依存性が共に高く, 無機質により相違が見られた.
3) 官能評価での好適な調製条件の98℃設定の照射30分間処理は照射無し90分間処理に比べ, カルシウム, マグネシウム, リン, ナトリウム, 鉄の溶出量が5～43%多く,カリウム, マンガン, 亜鉛, 銅はほぼ同等値を示し, しかもスープ中の呈味成分では旨味に関する遊離アミノ酸が多くグルタミン酸と5'-IMPとの相乗効果もあり, 官能評価成績との一致を認めた. 以上の結果より超音波照射併用の本調製法は, 抽出時間が短縮でき, 呈味・無機成分の含量にも関与し有利であることが考えられる.

抄録全体を表示

We investigated the consciousness and actual response of 415 college students concerning table setting for daily meals using questionnaires. The results are as follows:
It was observed that they were not very particular about the table setting in their daily lives. They preferred their free style of setting to the traditional Japanese table setting due to its convenience. It was also observed that their consciousness and behavior could be changed by teaching the traditional form of Japanese table setting.
We consider that this change in their preference has been caused by the inlfuence ot the incoming flux of foreign cultures and the remarkable growth of the food service industry. Moreover, there is also a gradual decline in the teaching the traditional table setting in families where new changes have taken place in the member relationship.
Today, much of our life style is influenced by Western cultures and our living condition have been changed. The fixed form of table setting long observed as an ancient custom is no longer acceptable to new generations of rationalists.
Therefore, if we believe that the traditional form of table setting is worth keeping, it is necessary to reconsider the current education in schools.

抄録全体を表示