宮城県仙台市若林区内において，カヤネズミMicromys minutusの新産地を3ヶ所発見した．新産地のうち，広瀬川左岸河川敷で発見された生息地は，国内における本種の分布の北限として知られる坪沼よりも北に位置しており，新たな北限となる．新産地の周辺は圃場整備や護岸工事が進み， それぞれの生息地が孤立した状態であると推察されることから，生息環境の早急な保全が求められる．

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The study of university students immediately after entrance focused on the relation between their past food education, and their current eating habits and health condition. The survey also asked where they acquired cooking knowledge and skills. The students were divided into two groups ; a “considerate group” and a “non-considerate group”. The survey examined differences in eating habits, health condition, attitude to food, level of cooking skills and the source of these skills.

The results revealed significant differences : the students in the “considerate group” eat well-balanced meals every day and feel much healthier than those in the “non-considerate group”.

The most influential factor on eating habits before elementary school was the “family” in both the “considerate group” and the“ non-considerate group”. While the “family” influence was still the most important one at junior and senior high school, “friends” had a significantly greater influence in the “considerate group” than in the “non-considerate group”. Cooking skills were mostly acquired at “home”. It was clarified that the experience of help influenced the cooking technology.

It was revealed that home education is important because its influence on food is considerable. However, food education should be practiced with the full cooperation of many people in various fields.

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The questionnaire survey had been done for the students who specially learnt food (A subject) and other students (B subject) to search the influence of food education of university on the eating habits feeling etc. at before graduation of the university and immediately after entrance. The survey examined differences of both subjects and difference between the first grader and the fourth grader in the level of food consideration, health condition, the attitude to food, the cooking technology and those acquisition sources.
As a result, the following conclusion was obtained. The ratio of the students in the “considerate group” was intentionally higher A subject than B subject in the fourth grader, though there was no significant difference between two subjects in the first grader. A significant difference revealed between A subject and B subject in most items in fourth grader, and, it has been understood that A subject was high on food consideration. The significant difference was seen between both subjects for the improvement consideration who was recognizing a problem at fourth grader. The intake of breakfast decreased significantly at both subjects at fourth grader, and the intake of breakfast of B subject was lower than that of A subject at fourth grader. Cooking skills of A subject was more significantly higher than B subject at fourth grader, though a significant difference had not been seen in both subjects at first grader. Moreover, most dishes were able to be made even if the recipe was not seen at fourth grader than first grader. Cooking skills acquired at homes, cooking skill was higher like the person who had done a lot of meal making. It is thought that the influence of introduction of the food education into the university liberal arts education on healthy consideration and the food attitude is large.

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精製食用油の酸化に含有カロテノイドがどのような役割を果たしているかを, 特にその酸化促進効果の発現の観点から検討した。β-カロテンとその酸化生成物を試験油 (リノール酸メチル, 大豆トリグリセリド及び精製なたね油) に添加して光酸化あるいは暗所自動酸化させたところ, 自動酸化の場合には, β-カロテンの酸化促進作用がしばしば認められ, 特にβ-カロテン添加前の試験油が劣化している時は顕著であった。一方, 光酸化の場合には, β-カロテンは酸化防止的に働くのが一般的であった。酸化促進性は, 未変化のβ-カロテンやそれが極度に酸化したものによっては発現されず, β-カロテンの中間酸化生成物が, 脂質酸化の連鎖反応の開始剤として働いた結果生じたものと考えられた。しかし, 普通の食用油脂, 特に植物油にはかなりの量のトコフェロールが含まれているので, カロテノイドが酸化促進剤として働くことは多くないものと思われる。

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市販されているChlを含むフライ食品の劣化度を測定し, Chlを含まない食品のそれと比較した.また,開封後の劣化に光がどのように影響するかを検討し,次のような結果を得た.
(1) 製造から2カ月以内のCh1含有市販スナック食品に含まれる油脂の劣化は, Chlを含まない食品のそれと同程度であった.
(2) 開封して2週間室温に放置すると,光があたらなくとも酸化が進行した.
(3) 野菜スナックを実験室窓際に2週間放置すると,

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The purpose of this study is to grasp the concepts of rooftop greening and to clarify the birth of multiple rooftops greening and its concepts and significance in history of rooftop greening. Some 157 examples of rooftop greening were collected from technical books and contests and were analyzed from the viewpoint of place of rooftop greens, spatial relations of rooftop green, accessibility to the rooftop greens, mobility between rooftop greens, presence of natural vegetation, water environment and existence of neighboring ground green spaces. The data set was analyzed through cluster analysis and Hayashi's quantification methods typeⅢ and chronological table on the history of technologies and governmental policies. As a result, it was made clear that the concept of greening the rooftop appeared early works in history of rooftop greening. Afterwards, the concept of rooftop green on the intermediate floor also became popular in 1980s and surrounding natural environments were taken into account in 1990s. After the birth of multiple rooftops greening, rooftop greens became closed to the ground, easier to access, connected visually and biologically and improved between the upper and lower rooftops. In the case of Across Fukuoka of 1995, all concepts were introduced. In conclusion, it’s considered that multiple rooftops greening showed the new concept of continuities.

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Many investigators have shown that young women desire to reduce their body weight (BMI) for the purpose of “looking more attractive” . Almost all of them are interested in the strategies to reduce their weight. This investigation was performed to examine the body image and experiences of socalled “diet behaviors” (strategies to reduce weight) in middle aged women by the questionnaire method. The results were compared to those of female college students (middle aged women's daughters). The study involved 502 female students (18.7±0.8y.o.) and 473 middle aged women (47.2±34 y. o.). The subjects of each group were divided into three subgroups by the new obesity criteria of the Japan Society for the Study of Obesity. Except for both obese subgroups, a number of subjects had an inadequate body image, expecially in the student group.Compared to the present BMI (students group;20.8±2.1, middle aged women group;22.3±2.4), the ideal BMI of almost all the subjects is low except for the under weight subgroup of the middle aged women. Two-thirds of the students and one-third of the middle aged women have tried to reduce their weight by methods such as exercise, reducing meals, using special foods and so on. At present, almost half of the subjects desire to lose weight by some strategies, the socalled “diet behaviors” .Although the students desire it “to look more attractive”, the middle aged women desire it “to be healthier” .

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A questionnaire survey was conducted with a total of 1, 269 parents of the children attending 13 kindergartens in Miyagi prefecture to examine who takes care of the children's meals. Mothers are living with 96.7% of the children, and 99.1% of those mothers take care of their meals. The meals for 78.6% of all the children are taken care of only by the mothers. Fathers are living with 92.7% of the children, and 7.9% of those fathers take care of their meals. In some households, a grandparent, especially the mother's mother, takes care of the children's meals. Of the parents who take care of the children's meals, 36.3% reported being bothered with this activity, while 35.9% of these parents were candid in their answers, including reporting personal problems. Almost all the parents taking care of their children's meals pay attention to nutrition, taste, and other attributes, as well as teaching their children suitable table manners for eating the meals.

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有床義歯において，義歯を安定させるために咬合力のコントロールをすることは重要な要素である．中でも，下顎前突のような症例は通常の人工歯排列をすると義歯の転覆が起き，床下粘膜の痛みや義歯床破折などの不調の原因になり得る．また，嚙み癖や残存歯の影響で下顎位の偏位が起きると長期的安定が望めないこともある．本症例では，下顎位の偏位を解消させ，なおかつ咬合時に義歯が安定するよう考慮した人工歯排列を行った．また，咀嚼能力検査キットを使用することにより，治療前と治療後の咀嚼能力の差が計測され，的確な評価に繋がることがわかったので報告する．

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コーヒーの抽出条件や水の違いが味に及ぼす影響を官能評価を基に検討し,さらにコーヒー中のクロロゲン酸量と酸味との関連性を検討した。
3種類のコーヒーにおける湯の温度の違いの官能評価では,ほとんどの評価項目で有意な差はみられないが,2種類のコーヒーにおいては温度が高い方が色が濃かった。85℃ の抽出では評価が低くなる傾向が認められ,抽出器具では,コーヒーメーカーの評価が有意に低かった。それは, クロロゲン酸量が少なく, 酸味が弱いことによるものと考えられる。水の種類では,2種類のコーヒーで硬水の総合評価が有意に低くなった。理由として,硬水を用いると,苦味が強く,酸味が弱いためと考えられる。クロロゲン酸量と酸味は正の相関が認められた。従って,クロロゲン酸量は酸味の指標になることが明らかになった。

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The HPLC method is now commonly used for fractional determination of chlorogenic acid (Chl). We determined the quantity of Chl (5 -CQA + 3 -CQA) contained in raw coffee beans, and examined the influence of different roasting times and extraction conditions (temperature, device, water). The results were as follows:
(1) Raw coffee beans contained 4.5 to 6.0% of Chl. This Chl was reduced by roasting, that is, about 60% of Chl was lost by mild roasting, 60 to 70% by moderate roasting, 70 to 80% by moderate to strong roasting, and 90 to 99% by strong roasting.
(2) The influence of temperature on the extraction of Chl was slight, but the quantity of Chl extracted tended to be slightly higher at 95°C, followed in a descending order by 90°C and 85°C.
(3) The quantities of Chl extracted by a spirit lamp siphon and paper drip were the same, while that extracted by an electric coffee maker was smaller.
(4) The quantities of Chl extracted with distilled water and soft water were the same, but that extracted with hard water was smaller.

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