The historical relationships among fruits, fruit juice, and the production of confectionery items is examined from Japanese and global perspectives. Specifically, the global perspective considers the history of Western confectionery while adding a professional perspective. First, the origin of sweetness – historically obtained from honey and fruits – was examined as this is considered the foundation of confectionery. Next, for a Japanese historical perspective, the origins of sweets in Japan was traced from the mythological period to the writings in the Kiki, under the titles Kasojin and “The ancestors of sweets”. For a global historical perspective, the field of Western confectionery was examined and categorized into confiserie, which can be translated as sugar confectionery, glacerie confections. Among these categories, fruit juice was most widely used in confiserie: for example, in Pate de Fruit (a jelly confectionery made with 100% fruit juice) and Guimauve (French-style marshmallow). Similarly, for glacerie (frozen confectionery) items, fruit juice is often used directly to produce a variety of rich-tasting frozen confections. In addition, in the field of patisserie, a new trend referred to as nouvelle patisserie has emerged in which fruit juice plays an important role and is used extensively to produce mousses with a light texture. To supplement these descriptions, sections titled “History of Sugar” and “Footprints of Frozen Sweets” have also been included.

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There are five creases or grooves on a rice-kernel, extending its entire length-two facing fitting lines of the edge of lemma and that of palea, one facing the keel of palea and two facing about midway on both sides of lemma. Of those five creases or furrows, the two facing fitting lines of lemma and palea are deep. Therefore, those two creases only are measured in depth by the writers in the present experiment. (Besides those, one facing the keel of palea is also distinct.) When rice-kernels are milled, the bottoms of those deep creases are not easily skinned. Thus, we sometimes perceive yellow lines of remnants of bran on kernels skinned imperfectly. (ref. Fig. 1 and Fig. 2) Shallow creases are desirable, because the deeper the creases are, the more potion of a kernel has to be removed, to obtain perfectly white rice. (ref. Fig.6) Therefore, the depth of creases affects the relative difficulty of skinning as well as the percent of loss by skinning. The depth of the creases (A₁ and A₂ in Fig. 5) on kernels of several varieties are measured. The same measurement is taken on kernels at different stages of ripenning as well as those grown in different stages of fertility. The methods used for the measurements are explained briefly. Rice-kernels are cut with a sharp razor, midway along the length. To measure the depth, the cross section is brought under a microscope equipped with an ocular micrometer and is moved to such a position as shown in Fig. 5. To get the depth of the creases of a kernel, the mean of the depth of two creases A₁ and A₂ in Fig. 5 is computed. From these experimental results, the following facts are seen. They are summarized as follows:- The depth of the creases of kernels varies distinctly with the variety of rice. (ref. Table 1∼Table 4) Consequently, the writers suggest it should be considered one of the important varietal characteristics which must be examined to qualify a variety for a superior one in the case of rise-plant breeding. The crease is shallower two thirds upward from the embryonic end than midway. Midway it is shallower than one third from the end. Those results show that the crease is not always of the same depth along the entire length. Therefore, measurements in depth of creases should be taken at definite positions of a kernel in the case of varietal comparisons. (ref. Table 5 and Table 6) As mentioned above, the depth of creases is not only a varietal characteristic, but also it is influenced by the growth conditions. Immature kernels have deep creases. They become shallower as maturity proceeds. (ref. Table 7 and Table 8) Because of this, it is necessary to harvest crops when they are quite ripe. The creases of kernels grown under imperfect conditions of fertilizers are deep. (ref. Table 9 and Table 10) Thus, it is necessary to get good fertilizing conditions, to raise rice crops of good quality. As it is naturaly supposed that rice-kernels grown under poor conditions of soil and cold climate have deep creases, it may be said that their skinning is difficult and the percent of loss by skinning increases.

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1．はじめに

教えるとは 希望を語ること

学ぶとは 誠実を胸にきざむこと

という言葉は，フランスの詩人ルイ・アラゴン「ストラスブール大学の歌」¹⁾の一節である．私は

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Abstract : In the endodontic therapy, endodontists must have caution for prevention of dental accident. Especially, the relation between maxillary sinus and clinical root is important. Sometimes, molar and premolar roots perforate in maxillary sinus. In this case report, remained gutta percha in maxillary sinus was pursued for over five years. In the case 1, the first root canal treatment of palatal root canal of upper right first molar, over filled gutta percha point was cut off. The point remained in maxillary sinus. After seven weeks, patient has incompatibility in nose, and he excreated pituita. Then, remained gutta percha point was checked by taking X-ray before root canal filling, and gutta percha point disappeared from maxillary sinus. The gutta percha point might be excreted from maxillary ostium. After five years, patient has no problem on maxillary sinus and tooth. In the case 2, root canal filling for upper left second molar, gutta percha mass was overflowed from apical foramen of palatal root. The aberrant gutta percha mass was found in maxillary sinus. After six years, gutta percha mass disappeared from maxillary sinus. The gutta percha mass might be excreted from maxillary ostium. After six years, patient has no problem on maxillary sinus and tooth.

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(1) 普通種小麥の一品種の江島神力の同一種子を4地方にて播種收穫したものから單離した4種のグルテニン並に異種小麥(T. monococcum, T. dicoccum, T. spelta)から單離した3種のグルテニンを0.05N NaOH-液に0.05～0.07%の濃度に溶解して吸收寫眞を撮り窒素當量吸光係數曲線を描いた.
(2) 其の結果によれば7種のグルテニンを通じて最大最小吸收點の波長は夫々282mμ及び272mμであつて正常蛋白のものと合致したが窒素當量吸光係數は最大吸收貼に於ては104.3～147.0,最小吸收點に於ては73.0～112.6, ΔE (Emax-Emin)は16.7～44.4の範圍に於て相違した.
(3) 7種のグルテニンを通じて最大並に最小吸收點の波長が正常蛋白のものと全く相等しくあつたことは筆者が單離したグルテニンは單離操作中アルカリ液にて數次處理されたにも拘らす其の本質に何等の影響を受けなかつたことを示すのである.
(4) 同一品種の小麥から單離した4種のグルテニン及び異種の小麥から單離した3種のグルテニンの吸収スペクトルを比較した結果,窒素當量吸光係數に差を見出したのは變異の發現に過ぎずして7種のグルテニンの本質は均等であることを論述した.
(5) 從つて小麥屬にありては種が相違しても種實中の主要蛋白は本質的には相違しないが同一晶種のものでも栽培條件が異なれば主要蛋白の性質は變異をなして表現することを明らかにした.

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1) ハブを室内に置いた時の行動は警戒, 攻撃, 逃避, 直進及び, 休息の5つに分析され, そのうち最後の2つの状態は警戒を要す可き要素がとりのぞかれた場合, つまり実験者がハブからみえなくなつた場合にみられた.ハブの行動は人と対面している時と然らざる時とで差が認められ, 人のいない状況での行動が自意的な野外の行動に近いものと考えられた.2) ハブの移動速度の計測の際ハブの身体部位の一点に注目し30cmを停止せずに移動した時の速度を直進行動速度とした.この速度は, 統計的な検定の結果個体変異が少なく, 照度2〜2, 300ルックス間では差が認められず20℃における総平均直進速度値は114.8cm/分であつた.3) 前日直進行動速度を測定した群では20℃で平均70.4cm/分と検定の結果は低く, 初めて使用した群との差は有意であつたが, これは疲労や馴れの結果と考えられた.4) 136cm間の2点間を停止, 迂回をくり返しながら移動したベクトル上の平均速度を行動速度と規定したが, 2ルックスでは平均49.6cm/分, 100ルックスでは111.5cm/分, 2, 000ルックスでは138.8cm/分となつた.高照度の場合の行動速度はほとんど直進行動速度と大差なく個体によつては, むしろそれより早く暗がりへの逃避の意図があるようにも考えられた.又低照度での運動は警戒すべき何物もない状況でないと見られないことが明らかにされた.5) 警戒態勢をとつているハブが警戒緩解までの時間を警戒時間として各個体についてみると, 警戒時間は2, 300ルックス以下では照度とは無関係でありハブが野性的な性状に近いものが長く, 飼育や保管によつて人に接する機会の多いものは短い傾向が認められた.

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