A relationship between eating behavior and consciousness concerning eating of female college students was statistically studied by methods of questionnaire and interview. Following results were obtained; (1) Factor analysis on the data obtained from 40 questions revealed five factors which related their consciousness concerning eating. (2) 400 subjects were classified into 4 clusters by their factor scores. (3) Most of the subjects who took strongly an interest in eating were "fond of eating" and liable to actively conduct themselves in eating behavior.

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Dynamic viscoelasticity of gelatinized rice starch was measured by the same instrument (microrheometer) and method (double-side shear mode) as those in the measurement of cooked rice grains reported in the preceding paper. Gelatinized starches of five rice varieties prepared under the several conditions including water contents (50-60%), heating durations of gelatinization (10-60 minutes) and durations of storage (1 hour and 24 hours). The measurements showed that the coefficients of variance (CV) of dynamic modulus (G') and dynamic loss (G") were from 10 to 20% over all samples. On the other hand, CV of loss tangent (tanδ) was less than 10%. Each variety could be classified by tanδ in spite of different preparations. This classification was similar to that of the cooked rice grains, which is independent of cooking methods. In addition, tendency of changes of tanδ were the same between the microwave cooked rice grains and gelatinized rice starch. The correlation between the breakdown and tanδ was found, which was also observed in the cooked rice grains. These results show that the dynamic viscoelasticity of cooked rice grains is mostly dominated by the property of their starches.

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The effective thermal conductivity of azuki beans was measured by the transient heat flow method using a probe which approximates a line heat source at five different moisture contents (5, 10, 15, 20, 25% (w.b.)) and five temperatures (10, 20, 30, 40, 50°C), respectively. On the basis of the data relating to temperature differences and time, effective thermal conductivity was obtained by applying a non-linear least-squares method to an approximate solution of the equation on the conduction of heat containing a line heat source in cylindrical coordinate. As a result, the effective thermal conductivity suggested a linear relationship for moisture contents and temperatures. A polynomial equation with four parameters, which was applicable to effective thermal conductivity of azuki beans, relating to moisture contents and temperatures was proposed. Parameters were determined by the method of least-square, and calculated results agreed well with measured data.

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Flavonoids in edible part of onion were isolated and their structures were determined by SIMS and C-13 NMR comparing with the flavonol glucosides synthesized by Koenigs-Knorr reaction. The resultS were as follows: (1) By Koenigs-Knorr reaction using quercetin as an aglycon and tetraacetyl-1-α-bromoglucose, quercetin-3-O-β-glucoside, 4'-O-β-glucoside, 7-O-β-glucoside, 3, 4'-diO-β-glucoside, and 3, 7-diO-β-glucoside were obtained with the small amounts of 7, 4'-diO-β-glucoside. And their chemical structures, except 7, 4'-diO-β-glucoside, were determined by C-13 NMR. (2) By the same method using kaempferol as an aglycon, kaempferol-3-β-glucoside, 7-O-β-glucoside and 3, 7-diO-β-glucoside were obtained. And their structures were also determined by C-13 NMR. (3) The major flavonoid in onion is quercetin-4'-O-β-glucoside, closely followed by quercetin-3, 4'-diO-β-glucoside. And these two flavonols account for more than 85% of the total amount of flavonoids in onion. (4) The flavonoid account for more than 1% of total flavonoid in onion were quercetin-3-O-β-glucoside, 7-O-β-glucoside, 7, 4'-diO-β-glucoside and isorhamnetin-4'-O-β-glucoside. (5) The minor flavonoid, isorhamnetin-3, 4'-diO-β-glucoside, kaempferol-3, 4'-diO-β-glucoside and kaempferol-4'-O-β-glucoside were also detected in onion.

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Near infrared (NIR) transmission method was investigated for determination of total sugar content, Brix value and acid content in Satsuma mandarin juice. Some accurate calibration equations for these constituents were obtained by multiple regression analysis with second derivative spectra and analyzed values by the standard methods. Bias-corrected standard error of prediction (SEP) were 0.09% (w/v) for total sugar content, 0.08 °Brix for Brix value and 0.047% (w/v) for acid content. It was concluded that the NIR method could determine these constituents in Satsuma mandarin juice with sufficient accuracy. Assignment of selected wavelengths of the calibration equations were confirmed by second derivative spectra of sugars and citric acid solutions. Two thousands and two hundreds seventy-two nm and some other wavelengths, which were selected for the calibration equations for total sugar content were thought to be assigned to sucrose, fructose and glucose. A thousand and seven hundreds eighteen and 2292nm, which were selected for calibration equation for acid content were thought to be assigned to citric acid, and the second derivative values of absorbance at these wavelengths were found to be little susceptible to changes in concentration of sugars. Correlation coefficient between Brix value and the sum of total sugar and acid contents in Satsuma mandarin juice was very high. The second derivative value of absorbance at 1742nm, which was selected for the calibration equations for Brix value was found to be little susceptible to changes in combinations of sugars and citric acid.

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Anthocyanin pigments in six strawberry (Fragaria×ananassa Duch.) cultivars including America, Chiyoda, Hoko-wase, Toyonoka, Tioga and Chandler, which were used as fruit material for jam processing, were isolated by cellulose thin-layer chromatography and identified by conventional chromatographic and spectrometric techniques. Then, individual anthocyanins were quantified by high performance liquid chromatography (HPLC) using reversed C-18 column and detection at 520nm. Six strawberry cultivars contained the same five anthocyanins as follows: cyanidin-3-monoglucoside (Cy-3G), pelargonidin-3-monogalactoside (Pl-3Ga), pelargonidin-3-monoglucoside (Pl-3G), cyanidin and pelargonidin in the elution order of HPLC. Anthocyanin content of cv. Chandler was the most abundant (29.60mg/100g fresh mass) while cv. America was the smallest amount of anthocyanin (6.50mg) in the cultivars investigated. In distribution ratio of individual anthocyanin, Pl-3Ga was 85% or above in all cultivars studied. Cv. America was characterized by relative high percentage of Cy-3Ga (12%) and cv. Chandler by Pl-3G (9%). Whereas, cvs. Chiyoda, Hoko-wase and Toyonoka were characterized by relatively similar amount and ratio of anthocyanin.

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Washing of a fish slurry containing extracted water soluble protein by pure water flowing through settled layer was studied. An equation for a washing of coarse settling layer with supernatant was derived on the assumption of perfect mixing in settled layer and of plug flow in supernatant layer. The derived equation well explaind the experimental results.

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To clarify the characteristic properties of gel forming substances in slime extracted from "Aigyokushi" seeds with water, some chemical changes of the main gel forming substances in the slime during standing at room temperature after extraction were studied. (1) Measurements of the contents of methoxyl group, galacturonic acid and calcium ion showed that the gel forming substances were mainly consisted of low methoxyl pectin, and the maximum concentration of calcium ion in the gel was obtained at 15min after the extraction was completed. (2) Immediately after extraction, pH value of the slime was 4.6, while the value decreased as the standing time increased, and finally reached to 4.07 after stood for 2 hours. (3) The gel forming substances extracted from dry-heated "Aigyokushi" seeds with hot water was mainly consisted of high methoxyl pectin. (4) When added with a detergent, such as sodium laurylsulfate, the slime obtained from raw seeds showed no gelation.

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The thermal gelation of black marlin muscle proteins treated with electric pulses and air-blowing was examined in connection with protein denaturation. Though the thermal gelation curve of the muscle paste treated with air-blowing gave an induction period between the first air-blowing and the main acceleration of the reaction, the induction period disappeared on enhancing effect when electric pulses-treated muscle paste was used for the air-blowing. A most enhancing effect by the electric pulses was in 200V for 5min. The thermal gelation curves of the myosin also showed the similar effect to those obtained with the muscle paste. Myosin denaturation by air-blowing was accelerated by the treatment with electric pulses. For denaturation by electric pulses, black marlin myosin, S-1, and rod gave decreases of solubility and α-helix content, but the changes in the fluorescence intensity corresponding to hydrophobic surface area was slight.

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Thin layer films of entrapping agents, which were used for liquid-lipid encapsulation, were prepared and their critical surface tensions γ_c were measured. Correlation between the γ_c values and the fractions of lipid exposed at the surface of encapsulated samples indicated that high encapsulation efficiency was attainable when the γ_c value was larger than or equal to the surface tension of lipid to be encapsulated.

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