The properties of silver deposits obtained by jet plating from low-cyanide baths were investigated. Deposits obtained from baths with and without the addition of selenocyanate at current densities lower than 50A/dm² were matte, and were composed of randomly oriented small cristallites with very weak XRD patterns. The hardness of the deposits was around Hv 100. The amount of selenium codeposition in the matte deposits obtained from baths with selenocyanate was several times higher than that in the bright deposits obtained at 80-120A/dm², which were composed of large crystallites strongly oriented to the (200) plane. Scanning ion microscopy revealed lines inclined 45° to the substrate, which are considered to be (111) plane stacking faults or twin crystals. The hardness of the deposits was around Hv 70. The matte and semi-bright deposits obtained by full-wave plating from selenocyanate-free baths were (111) oriented, and SIM showed many lines, which are considered as (111) planes, parallel to the substrate.
Regardless of appearances, the wire bonding properties of all the deposits were virtually the same, and were satisfactory for application to semiconductor leadframes.

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Nouruz, the new year festival, is one of the most important and famous festival in Iran. It is said that Nouruz originated with Jamshid. According to Nouruz Nameh attributed to 'Omar Khaiyam, at that day he found the sun entered into the Aries, which is the sign of the equinox, then he held the festival and called the day “Nouruz”. After the model of Jamshid, Iranian kings had continued to celebrate this festival on the first day of Farvardin; it flourished specially in the Sasanian period.
In those days they adopted a 365-day calendar and used to ignore the intercalation. As a result a quarter of the day had been lost annually and the whole year had slipped steadily backward. It had distressed people, as they were obliged to pay tax at Nouruz. In the eleventh century, in order to help them, Malekshah enacted a new calender and Nouruz was fixed on 21th of March, the first of Farvardin in this calendar. Since then Iranian people has celebrated Nouruz on the vernal equinox.
In this paper I try to prove that Nouruz, held on the vernal equinox, shows three characters: spring festival, agricultural festival and ancestor festival.

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A questionnaire survey to investigate the recent predilection for ceremonial foods in the homes of female college students was carried out in April 2005. The data were obtained from 172 valid responses.

Most homes of female college students celebrated on the occasions of New Year, New Year’s Eve, Christmas Eve, St.1 Valentine’s Day, and family birthdays. In these homes, traditional foods were basically prepared as ceremonial foods, but some additional foods were also prepared based on family preferences. There was a tendency to simplify the ceremonial foods by selecting one special food, i.e., zoni on New Year, buckwheat noodle on New Year’s Eve, chocolate on St. Valentine’s Day, and cake on Christmas Eve. This trend is likely due to the fact that take-out joints such as convenience stores, supermarkets, and department stores supply several take-out foods as ceremonial foods. Ceremonies were performed more frequently in large families than in nuclear families. They were also performed more often in homes that were more socially active.

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【目的】平均寿命が延びて長寿社会となり、特に食に関わることは、各自が自己管理できるようにしていかなければならない。そのためには、男性も自分の食生活について関心を持ち、知識とスキルを身に付けることは大事なことである。今回は男性からみた行事食と儀礼食について検討したので報告する。

【方法】日本調理科学会特別研究「調理文化の地域性と調理科学」の調査より、関東甲信越地区調査データから男性437名と女性4,880名を対象に検討した。集計方法は、単純集計、クロス集計、χ²検定を行った。

【結果】対象者の男性の基本属性は、20歳未満33.0％、20歳代34.6％、30歳代1.8％、40歳代9.2％、50歳代15.3％、60歳代2.7％、70歳代以上3.2％である。家族構成は、二世代20.8％、三世代46.9％、四世代21.1％、同世代0.7％である。男性で調理を担当している者は18.8％である。認知と経験で男性と女性の間におけるχ²検定は、半数以上の行事や儀礼において差が認められた。差が認められなかった認知は、盂蘭盆、七夕、土用、重陽、クリスマス、大、春・秋祭り、誕生日、成人式、婚礼、葬儀、法事で、経験では、盂蘭盆、七夕、重陽、クリスマス、大、春・秋祭り、誕生日、成人式である。料理の経験で差が認められなかったものは、正月の屠蘇、雑煮、餅料理、魚料理、肉料理、端午のちまき、赤飯、菖蒲酒、七夕の煮しめ、ところてん、まんじゅう、重陽の菊花酒、ご飯、月見の芋、クリスマスケーキ、大の祝い料理など20品目である。特に女性との差が大きかったのは、節分の経験で男性18.1％、女性90.2％、上巳の経験で男性60.0％、女性84.2％である。行事の料理で、男性の方が女性より経験が多かったものは、菖蒲酒、菊花酒、正月と七夕の赤飯など13料理である。

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　和食文化の伝承を推進していくためには, 幼少の頃から行事食を経験することが必要であると考え, 兵庫県内の保育所 (園) での行事食の継承への取り組み状況, 管理栄養士・栄養士配置の有無との関連および地域での取り組み状況について研究した.

　保育所 (園) では, 「正月」, 「節分」, 「桃の節句」, 「七夕」, 「クリスマス」の行事食の実施率が高かった. 一方で, 「土用の丑」, 「大

」の行事食の実施率が低かった. また, 都市部では, 行事食の実施率が低かった. さらに, 管理栄養士・栄養士が配置されている園の方が, 行事食に対する取り組みが積極的であることが明らかとなった. 以上のことから, 管理栄養士・栄養士が積極的に行事食を食する機会を設けることで, 保育所 (園) での行事食の継承への取り組みを活発化し, 日本人の伝統的な食文化を次世代に伝える機会にすることができると考える.

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The original formulation for Tusujiu, which Japanese people still consume on the morning of January 1st, was created by Hua Tuo, but has not been studied in detail. The book Huatuo Shenyi Bizhuan, found in 1918, describes a concoction, Biyijiu, that shows great similarity to the current Tusujiu; the ingredients for Biyijiu being rhubarb, atractylodes rhizome, cinnamon bark, platycodon root, zanthoxylum fruit, processed aconite root and smilax rhizome. The procedures for preparing and drinking it are to pound the ingredients and then put them into a silk bag dyed with madder. During the daytime of the last day of the year, hang the bag in a well to soften the powder. Take the bag out early in the morning of the next day, the first day of the year. Heat the bag in fermented liquor until simmering. Drink the liquid with all family members, doing so while facing east. If one person drinks it, there will be no disease in the family. If the whole family drinks it, there will be no disease in their neighborhood in an area of one square li. In this study, to determine the original formulation for Tusujiu, we examined a number of ancient medical texts from the 3rd to the 13th century that discuss Biyijiu and Tusujiu. As a result, we concluded that Biyijiu is likely to be the original formulation developed by Hua Tuo. PMID: 26427101 [Indexed for MEDLINE]

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　本研究は北海道の行事食と儀礼食について，親子間の認知状況や経験状況などの実態把握を行い，地域性を明らかにすることを目的として検討した。行事食の認知度は，正月が最も高く，秋祭り，春祭り，重陽の節句は低く，経験度も同様の傾向であった。北海道は全国よりも春分の日，秋分の日，冬至の経験度が高く，秋祭り，春祭りの経験度が低かった。儀礼食は認知度，経験度ともにお七夜が儀礼食間では有意に低く，伝承が困難な様子がうかがわれた。三世代家族の婚礼，葬儀，法事の経験度が極めて高いことに特徴がみられた。北海道は七五三の経験度が低く，全国とは異なる傾向を示した。親子間で認知度・経験度の肯定的回答の一致が高かったのは，行事食では正月，クリスマス，大，節分，上巳の節句，儀礼食では誕生日，葬儀，七五三であった。肯定的回答の一致度が低かったのは，行事食では春祭り，秋祭り，重陽の節句，儀礼食では，結納，お七夜であった。

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