新規な光学用接着剤を得るため, 非相溶の疎水性成分ジメタクリロキシプロピルオリゴジメチルシロキサン (SiMA) と親水性成分ヒドロキシエチルメタクリレート (HEMA) に, 両成分に相溶するアクリル酸トリシクロ [5, 2, 1, 0^2.6] デカン (Acrylate) 配合した一連の光重合性組成物を調製した. の透過率はHEMA 15wt%の条件下Acrylate組成比の増加に伴い増大し70wt%で最大になった. 透過率ロスはHEMAが凝集した相分離に基づく. Acrylate組成比の調整で相構造は巨視的相分離構造から光学的均質構造まで変化した. ガラスの圧縮せん断接着強度はAcrylateが30～70wt%で著しく増大した. これはSiMAの良好な濡れ性による効果と思われた. Acrylate 70wt%の組成物は良好な透明性とガラスに対する高い接着強度を兼備し, 光学部品を数μmの厚みと非常に小さな傾斜角で接合した.

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Infant rats were fed okara-tempe as their only source of dietary fiber, and the percent utilization of the dietary fiber was measured. About 50% of the total dietary fiber of this food was used, compared with use of about 4% cellulose. Use of okara was about 60%. The oligosaccharides of okara-tempe, especially raffinose, were excreted in great part in the feces, so this foodstuff would cause little meteorism. In rats fed okara-tempe, the pH in the cecum was lower and transit time through the digestive tract was shorter than in rats fed cellulose. These results suggested that dietary fiber in okara-tempe would prevent constipation without causing meteorism. Observation of the digestive residue by scanning electron microscopy suggested that this dietary fiber would be utilized by intestinal microflora in a different way from the digestion of dietary fiber in okara itself. The absorption of fat or calcium was not decreased by okara-tempe.

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加齢に伴い発生する疾病・症状を呈している11歳以上の高齢犬50頭に、豚プラセンタエキスサプリメントを給与した。起立・歩行困難、サルコペニア、認知障害等の疾病あるいは症状を呈している個体で症状が改善した。50頭中38頭で症状改善が認められた。サルコペニア様の筋肉減少による起立・歩行困難に対しては40頭中32頭で改善された。夜鳴きが改善された例も認められた。

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Pectin and pectic acid were used to improve the quality of sponge cake composed of flour, whole egg and sugar [3: 5 : 3 (w/w) ]. The added content of pectin or pectic acid was 0-4%, based on flour weight (0-1%, based on batter weight). A 300 g portion of basic batter was put into a pan with an 18 cm diameter and baked at 180°C for 30 min. The prepared sponge cakes were stored for 0-5 days at room temperature and the specific volume, moisture, firmness, elasticity, gelatinization degree, cross section and sensory evaluation were investigated. Pectin and pectic acid prevented a decrease in specific volume, elasticity and gelatinization degree, an increase in hardness during storage and improved the sensory properties of the sponge cake without morphological change. Pectin and pectic acid can thus be used to improve sponge cake quality as water-soluble dietary fiber sources.

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