慢性難治性下腿潰瘍に対し, OASIS^®細胞外マトリックスを使用した経過を報告する. 対象は当院下肢創傷ケア外来に通院中の原因の異なる難治性下腿潰瘍4例である. 結果は2例に良い経過が得られたが, 他の2例は改善がなかった. 自験例では，OASIS^®の効果を得るためには適切な二次ドレッシング材の選択と適切な交換, デブリードマンが重要であり, 滲出液のコントロールと感染制御が創傷治癒に影響した. また鬱滞性下腿潰瘍の標準治療である圧迫療法は必須であり, OASIS^®のみでは創傷治癒は困難であった. OASIS^®と圧迫療法の相乗効果が創傷治癒を促進した.

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梅シロップを5℃, 15℃及び25℃の温度別に, 6ヶ月と12ヶ月の時間別に貯蔵した後, 品質が劣化する結果を得た。シロップのPHは変わらないが滴定酸や有機酸及び遊離アミノ酸の総量はやや減少し, そして, 12ヶ月貯蔵した場合, シロップ内のスクロースは全部フルクトースと, グルコースに変わった。総スクロース量はシロップの褐色化につれて減少し, フェノール物質, クロロゲン酸とカテキン (CATECHIN) の量は, 貯蔵と共に減少していった。総スクロースの変化率と5-ヒドロキシメチールフルフラール (HMF) はキャラメルの中間物質で, 貯蔵したシロップの中で見つけられている。貯蔵期間中に於ける糖分及びフェノール化台物の動力学的係数は減少した。砂糖を添加した梅シロップの褐変は, フェノール化合物の酸化と糖分のの, 相互作用にあったことが認められる。

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The video explaining process cooking caramel sauce by heating sugar on a pan also introduces water vaporization and organic chemistry. The video is streamed by YouTube channel of Oita University, and the content of the video should be understand by common Japanese. The reason the video treats cooking to introduce science and engineering, cooking is much more popular than handicraft, and cooking also relate with engineering and science. Now, in Japan, it is not popular to make some craftworks except for job or task. Caramelization, which cause bitter taste, requires heating sugar after water vaporization, and is irreversible. Rapid cooling is required by not only caramel sauce also pan. Latent heat helps the rapid cooling. Water vaporization for caramel sauce increases both viscosity and concentration of the caramel sauce. This increase of both viscosity and concentration of the caramel sauce is reversible. Water supply into the caramel sauce of which viscosity is too high decreases the viscosity.

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In recent years, there have been widespread attempts to attract much attention for food such as projection mapping to a pancake with using edible retroreflector making with candy. In this paper, we evaluate a candy with micro retroreflector structure for device miniaturization. We used a 50 μm triangular pyramidal array structure mold fabricated by 3D lithography and fabricated a candy reflector prototype in a previous study. We observed the triangular pyramidal array structure of the candy retroreflector and PDMS mold to check their structural integrity. We did a reflectance measurement experiment for assessment of retroreflective properties and report the results.

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d-Psicose, an epimer of d-fructose, occurs in very small quantities in nature; however, microbial isomerases that convert d-fructose to d-psicose have been discovered, enabling d-psicose to be industrially mass produced. d-Psicose is a rare sugar that is low in energy (about 10 % of sucrose) and has disease-preventing effects such as suppression of postprandial blood glucose elevation. d-Psicose has been investigated for use in processed foods in North America and Asia, with applied research beginning in the 2 000 s. Early research aimed to improve the gelling ability of food proteins by non-enzymatic glycation of d-psicose utilizing the Maillard reaction. Subsequently, application of the food properties, including physical properties and storage stability, of d-psicose to processed foods as an alternative to conventional sugars such as sucrose has been studied. The use of d-psicose in place of sucrose improved the physical properties and storage stability of processed foods. The mechanism of these effects of d-psicose is attributable to its ability to confer a high water-holding capacity to the processed foods. Furthermore, d-psicose more readily facilitates the Maillard reaction with proteins in foods relative to other reducing sugars, and the resulting reaction products are involved in improving the physical properties of processed foods. This review details the food processing characteristics of d-psicose clarified to date.

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Dietary therapy is extremely important for renal failure patients, and the diet for these patients should be based on low-protein and high-energy foods. Low-protein and high-energy rice and noodles as staple foods have already been developed and utilized for dietary therapy, although low-protein and high-energy bread is not presently available. We made low-protein and high-energy loaf samples exclusively for kidney disease patients by using starch flour that is designated as a food for special dietary use. We compared this exclusive bread to ordinary bread made of hard flour, and performed organoleptic tests (n=56), textural measurements and color recognition tests.
The exclusive loaf samples made from starch flour gave high-preference scores in the organoleptic tests. In comparison to wheat bread, the nutritive values of the sample loaves were lower in protein (-32%, -45%) higher in energy (+37%, +40%), lower in phosphorus (-16%, -20%), lower in potassium (-16%, -20%) and lower in sodium (-67%, -66%). We conclude from these results that this exclusive bread made from starch flour is potentially useful as a staple food in dietary therapy for renal failure patients who require special foods.

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ウメ‘南高’果実の開花期の早晩，採取時期，果実の大きさと果実および加工した梅酒の品質成分との関係について検討した．
完熟果落下盛期直前まではクエン酸含量は増加傾向であり，早期に開花した果実は肥大が緩やかで，果肉（果皮を含む）のクエン酸含量やβ-カロテン含量の最高値は，中晩期に開花した果実の最高値よりも低かった．梅酒のクエン酸含量，ポリフェノール含量，抗酸化能，褐色度は完熟落下盛期直前までは原料果実の採取が遅いほど増加傾向を示した．また，同一日に採取した果実では果実が大きいほどクエン酸，リンゴ酸，ソルビトール，β-カロテン含量が高い傾向であり，出荷階級2L以上（選別基準直径37 mm以上）の大きい果実を用いると梅酒のクエン酸含量，ソルビトール含量，褐色度が高い傾向であった．
以上のことから，果実の採取時期や大きさは果実および梅酒加工品の品質に大きく影響を及ぼすことが明らかとなり，総合的にみて梅酒づくりには発育ステージが進み，果実肥大が進んだ果実が適すると判断される．

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