『医界之鉄椎』の初版本が発刊されたのは明治43（1910）年であり，今年は正に100周年である。この警世の書は医学が専門分化の道を辿り統合的な理解が困難となった医療界の現状を憂え，漢方こそが統合的治療の根幹に据え置かれるべきものであることを主張した医療論である。この初版本に対して，論理だった反論を展開した人物が存在した。それが平軒氏である。平出氏は奇しくも当時の名古屋医療界の泰斗である。彼は『医界之鉄椎』を熟読し，これに反論（一部同意）を加えた見識と品格を高く評価したい。この平軒氏の反論を輯録した第二版は大正4（1915）年に出版された。平軒氏の指摘した事項は今日の我々にも突きつけられた刃である。そこで，平出氏の指摘した課題を整理し，私共がその課題にどのように取り組んできたか。将来に解決を待たなければならない課題は何かについて論じた。

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This paper presents a study on the maximum contact stresses of WN (SymMarC and Haseg SymMarC) and involute gears. The contact stresses of WN and involute gear teeth with various dimensions were calculated under different applied loads. The relations between the applied load and maximum contact stress and the effects of center distance, helix angle, number of teeth and addendum modification on the contact stresses of WN and involute gear teeth were determined to a considerable extent. The maximum contact stresses of WN gears were found to be relatively larger than those of involute gear teeth for smaller applied load, but to become relatively smaller than the latter for larger applied load.

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This paper presents a study on the surface load bearing capacities of WN (SymMarC and Haseg SymMarC) and involute gears. A method for calculating contact stress of WN gear teeth in mesh, which was developed by the authors, was indicated. The contact stresses of WN and involute gear teeth with various dimensions were calculated under different applied loads. The relations between the applied load and maximum contact stress and the surface load bearing capacities of WN and involute gears were determined. The maximum contact stresses of WN gears were found to be relatively larger than those of involute gears for smaller applied load, but to become relatively smaller than the latter for larger applied load. WN gears are considered to be better to use than involute gears for the case of larger module and applied load and smaller helix angle and number of teeth

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The change of free-amino acid and mineral contents during the maturation of Murasakizukin, immature black soybean (Glvcine Max Merrill.Forma Kuromame Makino) were examined.

The contents of free-amino acids, especially asparagine, γ-Aminobutyric acid (GABA), glutamic acid and alanine, were high in the early stage of maturation, but they decreased according with to maturation. The GABA content of the early stage of Murasakizukin. was 15 times high, comparing with that of yellow soybean. Mineral contents were increased according with to maturation. Especially magnesium content (mean content of all stages of maturation) was 4 times high in Murasakizukin compared with that of yellow soybean.

In the view points as functional foods, the best seasοn of Murasakizukin were thought to be the early stage of maturation.

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Kyoto traditional vegetables are known to be a unique group of vegetables that have been cultivated in some limited areas near Kyoto city.

Murasakizukin, one of Kyoto traditional vegetables, is an immature bean of blacksoybean (Glycine Max Merrill Forma Kuromame Mankino).

The name of Murasakizukin is derived from their characteristic surface color of cotyledon, which turns from green to purple (murasaki) during maturation.

After classifing their maturity into five stages according to their surface color of cotyledon, the contents of vitamin C, free amino acids and oligosaccarides were determind.

Soybean oligosaccharides, raffinose and stachyose, were detected in the cotyledon of after stage 3 and increased according to maturation.

Instead of the decrease of these oligosaccharides by boiling, the increase of the contents of sucrose and maltose were observed. This was thought to be concerned to their sweetness, when eating.

This report indicated the possibility of Murasakizukin as a functional food.

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3種のキノコの鮮度保持に及ぼす収穫後の短期低温処理 (2℃, 20時間) の効果を調べ, 次の結果を得た。
(1) エノキタケ, マッシュルームおよびシイタケは, 同処理を施すことにより, 20℃での鮮度保持期間が延長された。
(2) 処理の効果はシイタケで顕著であり, エノキタケでは比較的小さく, マッシュルームは中間であった。

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This paper presents a study on the effects of design parameters (rim thicMness, standard pressure angle, number of teeth, and face width) on root stresses of a meshed thin-rimmed helical internal gear with an asymmetric web arrangement for a planetary gear unit of the automatic transmission of automobile. The tooth deflections of the thin-rimmed helical internal gear with an asymmetric web arrangement of various design parameters due to a concentrated load were calculated by the three-dimensional finite-element method (3D-FEM). On the basis of the calculated results, approximate equations for the influence function of the tooth deflection were derived. The load sharing factor and the load distribution on the contact line of the thin-rimmed helical internal gears in mesh were calculated using these approximate equations and Kubo and Umezawa's method. The root stress of the thin-rimmed helical internal gear under the distributed load was calculated using the 3D-FEM. and the effect of the design parameters on the root stress was determined. Furthermore, a practical formula for the maximum root stress of the thin-rimmed helical internal gear with asymmetric web arrangement in mesh was derived.

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This paper presents a study on the root stresses of thin-rimmed spur internal gears with asymmetric web arrangements for planetary gear units of the caterpillar drive of construction machinery and automatic transmissions of automobiles. Tooth deflections of thin-rimmed spur internal gears with asymmetric web arrangements due to a concentrated load in the normal direction of the tooth surface were calculated by the three-dimensional finite element method (3D-FEM). On the basis of the calculated results, an approximate equation for the influence function of tooth deflection was derived. The load sharing factor and the load distributions on contact lines were calculated using the approximate equation and Kubo and Umezawa's method. The root stresses of the thin-rimmed spur internal gear in mesh were calculated by 3D-FEM, and the maximum root stress and its position were examined. These results were also compared with those of the case of thick-rimmed or solid gears. Furthermore, a simplified calculation method of the load distribution on the contact line and the root stress of the thin-rimmed spur internal gear in mesh by 3D-FEM, considering the mating planet gear as a rigid body, was determined.

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シイタケのCA貯蔵による鮮度保持をはかるための最適ガス条件を調べた。
1) 0₂濃度を2%以下にするとPPO活性や遊離アミノ酸含量の増加を抑えた。
2) CO₂は濃度に関係なくPPO活性や遊離アミノ酸含量の増加を抑制したが,貯蔵数日後から発酵臭が生じ,異臭を呈した。異臭の程度や発生時期は,濃度が高いほど強く,また早く現われた。100% CO₂ではエタノール以外にホルムアルデヒドが検出された。
3) 異臭は貯蔵解除後6時間程度空気中に放置することで消失し,シイタケはヒダのかっ変も抑えられ,鮮度保持効果があった。
4) 以上の結果から,シイタケの最適ガス条件は,CO₂濃度が40%, O₂濃度が1～2%であり,普通貯蔵のものに比べ, 20℃では約4倍(8日程度)鮮度保持できることがわかった。

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