研究は, 漬物原料野菜を沸騰水中でブランチングし, フォスファターゼ活性を抑制或いは失活させ, これまで困難とされてきた浅漬に核酸系旨味調味料が利用できるかどうかを探る目的で行った。原料野菜をブランチソグ後, 漬込んだ浅漬5種(胡瓜, キャベツ・胡瓜ミックス, かぶ, セロリ, 茄子)について, 5-ヌクレオチド(5-GMP, 5'-IMP)の動向並びに色, 硬さ, 官能検査を行い, 以下の結論を得た。
1. 5'-GMP, 5'-IMPに対しての酵素による分解度は原料野菜によって差異が認められ, 胡瓜浅漬とキャベツ・胡瓜ミックス浅漬は共に5-GMPの分解度が顕著に高かった。また, 茄子浅漬についても類似の傾向が見られた。しかし, かぶ浅漬, セロリ浅漬は5-GMPと5-IMPの分解度に差異は認められなかった。
2. 5-GMP量, 5-IMP量はブランチング時間の長いものほど値が高かった。
3. 色は, 胡瓜浅漬はブランチングするとL*値, b*値が高くなり, a*値はやや低くなる傾向を示した。かぶ浅漬はブランチソグや経日変化は殆ど認められなかった。セロリ浅漬はブラソチングするとL*値, a*値がやや低くなる傾向を示し'b*値は高くなった。茄子浅漬はブランチングによる差は殆ど認められなかったものの, L*値がやや高く, b*値がやや低くなる傾向を示した。
4. 硬さは, 胡瓜浅漬はブランチングによる差は僅かであったが'漬け日数の経過とともに徐々に軟化した。かぶ浅漬はブランチングや経日変化は殆ど認められなかった。セロリ浅漬は漬け日数の経過とともにブランチング有は軟化し, 4日目に, その差は顕著に現れた。茄子浅漬は, ブランチング無が最も硬く, ブランチング2分が最も軟らかであった。
5. 官能検査結果は, 色, 味, 食感の全てにおいて良好だったのは茄子浅漬のブランチング有(2分, 1分)で, キャベツ・胡瓜ミックス浅漬0.5分も評価が高く, 難しく, かぶ浅漬については3分以上ブランチングすることで利用可能であることが示唆された。

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Three kinds of coffee beans (Colombia, Santos, and Madagascar) roasted to four roasting stages respectively, were brewed by the cup-test procedure, and pH values were measured immediatly. The pH value of any kind of coffee fell to minimum at light roast, but began to rise at a subsequent roasting stage. The degree of this falling pH increased by order of Madagascar, Santos, and Colombia. Along the lowering temperature from 70°C to 26°C, the pH fell within ranges of 0.04-0.26. Santos indicated relatively susceptible effect of temperature on the otherhand, Colombia indicated moderate effect, and Madagascar, indicated little effect. It was suggested that these results correlated to organoleptic quality of coffee used in this experiment.

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The purposes of this study are 1. to study necessity of observation and interpretation of people's sport behavior by government, and 2. to make clear epistemologically how to observe and interprete.
As the viewpoint of analysis, 3 symbolic formulae are used. These are,
(1) y=sym (x), (2) x=con (y), and (3) Ex [y=sym (x)·x=con (y)]
‹y› means linguistic import, ‹x› means concrete action, ‹sym› is the shortningform of ‹symbolize›, ‹con› is that of ‹concretize›, and ‹Ex› is existence of a person. (1) y=sym (x) is the process of symbolize x to y, (2) x=con (y) is the process of concretize ‹y› to ‹x›, and (3) Ex [y=sym (x)·x=con (y)] is the process of personal circulations of, so called “the hermeneutischer Zirkel”.
For the first purpose of this study, three texts are used. They are the ‹Politica› of Aristotle, the ‹Constitution of Japan›, and ‹On the Directions of Education in our Country for the 21st Century; the First Report of The 15th Central Council on Education›, Ministry of education, Science, Sports and Culture, Japan.
We concluded that the necessity of observation and interpretation of people's sport behavior by government is very clear. And also it has very important relations for the welfare of the country.
For the second purpose of this study, ‹Wahlheit und Methode› by Hans-Georg Gadamer is used as the main text.
We concluded that the existential circulation of interpretation can be transferable to the above mentioned relations between language and behavior by mediation of the phenomenological body of Merleau-Ponty.
The sovereign and, especially, the administrator of community government should engage in politics through this process of existential circulation of interpretation.

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The changes of nitrite and nitrate contents in cucumber pickles, and the content of nitrite, nitrate, pH, and nitrosamines in pickles on the market were analyzed.
(1) In order to monitor the changes of nitrite and nitrate in cucumber pickles, cucumbers pickled in 5% NaCl in the enameled vessel were stored at 25°C, and the amount of nitrite and nitrate were measured through the process of pickling in the cucumbers and in the brine, In con sequence, much nitrite was found in the early pickling stage.
(2) By examining the contents in various kinds of pickles on the market, it was found that they contained much nitrite and nitrate. The contents of them decreased in turn of green vegetables, roots and fruit vegetables. More nitrite was found in fresh pickles than in sake lees in miso, soy and vinegar pickles.
It was also found that there was such a close relationship between the amount of nitrite and pH that much nitrite was detected in the pickles of pH6.8-5.0, while a little nitrite was detected in the pickles below pH5.0.
(3) Nitrosamines contained in the pickles consisted of almost NDMA, and NDEA, NDPA and NDBA were not detected. A large quantity of NDMA was detected in pickled Japanese radishes and pickled Chinese cabbages, while it was hardly detected in Nozawana-zuke radishes and pickled Chinese cabbages, while it and Takana-zuke which contained much nitrite.

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腎不全治療食である低K食調製方法の実践のために, 今回は調理操作の1つである浸漬操作を取り上げ, 試料としてごぼうを用い, 望ましい浸漬方法を調べるために, 溶液温度及び食酢濃度の2つの点から検討した。
その結果は以下のとおりである。
1) ミネラル溶出率: カリウムとカルシウムは, 溶液温度が高く, 食酢濃度も濃いほうが高い溶出率を示した。リンは, 食酢濃度の濃いほうが溶出率は高かった。
2) あくの除去効率: あくが効率よく除去できる条件としては, 溶液温度は30℃, 食酢濃度は0%食酢水が最も望ましい結果を示した。
3) 官能検査: きんぴらごぼうの官能検査では, 溶液温度30℃・食酢濃度5%条件のものは, 好ましくなかった。
これらの結果から, 低K食調製におけるごぼうの浸漬操作条件としては, カリウム溶出率が高く, あくが適度に除かれ嗜好的に好ましい状態を得るために, 溶液温度は30℃程度, 食酢濃度は1%程度が適当であることがわかった。

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It is well known that the shape (appearance) is one of the components showing the beauty of Japanese swords. Furthermore, the famous and historical Japanese swords are considered to have more elegances and dignity. Currently, the superiority and inferiority evaluations of modern Japanese swords are performed by experts who have deep knowledge, and these swords are ranked the values according to each expert's sensibility. However, it is difficult to understand these evaluation results for ordinary people who are not familiar with them. Therefore, this study aims to analyze the shape of the modern Japanese swords as well as to propose the design approach using neural networks. In addition, we measured the cross-sectional features of the modern Japanese sword by laser displacement sensor and elucidated the relationships between the length and the cross-sectional features with the curve fitting method. As a result, we can succeed in the optimum design of the modern Japanese sword based on our analysis. Finally, our designed modern Japanese sword was exhibited in the contest held in 2021, and its good effectiveness was verified by the experts.

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    The purpose of this case report were to describe and study coaching for fielding grounders about baseball that the author has experienced, and to provide knowledge that help the other coaches to learn．A player that the author coached was a member of college baseball club, and he was an infielder. He had a problem that he cannot move to the batted ball aggressively when a grounder was hit in him, so he was not able to move for good catching position. For these problems, he often juggled a grounder and was also not able to shift to the following throwing motion smoothly. The author proposed some drills for him, and tried to induce him to judge behavior of a grounder early and to catch a grounder on an easy hop to catch such as short hop. As a result, he has come to be able to move to the batted ball aggressively and improve fielding performance during regular season. The knowledge gained from this case report can be helpful to other coaches when they coach infielders about fielding grounders.

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女性の身体的特性である性周期により保健行動を起こす要因となる, 感情, 認知的側面がどの様に影響され, それにより行動を規定していくのかを明らかにすることを目的に, 一つの保健行動モデルを使用し研究を行った.
痩せるという保健行動を取る, 健康な女性18才～44才の22名を対象にBBT, BW, mood (STAI, MACL, MDQ), 認知力の測定を実施し, 各性周期時期における有意差検定を行った. その結果次のことが明らかになった.
1)対象者の性周期に伴う特性として,MACLのpositive mood群の集中力群で,卵胞期が黄体期比べ有意に高く, negativemood群の疲労群では黄体期が卵胞期に比べ有意に高かった.
性周期による認知スタイルの変動を認知taskを用いて測定したが有意差は明らかにされなかった.
2) 保健行動との関連では感情反応変数と第一次保健結果との間に関連, さらに認知的評価変数 (現状の認識と知識) と第二次保健結果との間に関連が認められた.
以上より性周期が行動に影響する一要因であることが明らかにされた. このことは女性の身体的特性である性周期について十分理解し, 保健行動を通して自己管理能力を身につけていくよう援助するための看護に役立つと考えられる.

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    The purpose of this study was to clarify the basic movement patterns and factors for changing these patterns at the catching of grounders among the infielders of college players. Three college baseball players who had had more than ten yearsʼ experience as infielders received 100 fungoes thrown from the shortstop position to first base. All these attempts were recorded using a video camera. The three persons who had had a baseball career of more than ten years watched these images of playing and categorized these plays into 5 categories (“direction of the batted ball”, “catching bound”, “handling”, “the stepping manner”, and “throwing”). And they also assigned 12 labels for the 5 categorized plays with the agreement of all three of them for all plays. After categorization, we counted the number of each label in each category. Moreover, we performed statistical analysis using the chi square test with the cross tabulation for examining the relationship of two categories. When the result of the chi square test was statistically significant, we processed the residual analysis. The infielders of college players were assumed to have the following movement as the basic movement pattern. Namely, “direction of the batted ball” was the “front”, “catching bound” was “long bound”, “handling” was “both hands”, “the stepping manner” was “one-step”, and “throwing” was “overhand throw”. However, as a result of residual analyses, “handling” used “single hand” when “direction of the batted ball” was the “right side”, and “the stepping manner” used “plural steps” when “catching bound” was “half bound”. The above results show that the infielders of college baseball players changed their movements quickly in response to such change of situation. Therefore, it is necessary for the coaches to instruct them in the basic movement patterns and also corresponding plays for sudden situation changes in defense coaching.

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Koikoku is a traditional dish of carp steak with bones and scales cooked in miso soup. Sake, alcoholic beverage, is usually added to Koikoku soup unlike other various miso soup. Experiments were conducted to examine the effects of added Sake on the texture of Koikoku during cooking by chemical analysis, physical tests and sensory evaluation tests. Instrumental tests revealed that the hardness of carp meat increased gradually during ooking for ten hours, while that of bones and scales decreased. Similar changes in hardness were also detected by the sensory tests. When Sake was added to the cooking soup, the hardness of carp meat and fragility of its scales were more clearly increased in the sensory tests and instrumental tests. Moreover, sensory tests sugessted the superiority in palatability for Koikoku with added Sake than without Sake. The elution of proteins and amino acids from scales and bones was recognized during cooking, accordingly the softening of scales and bones was assumed to be relation to the elution of the organic compounds.

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1. リンゴわい性台木M7の根ざしによる繁殖について検討するとともに, 根ざしに関連する組織的ならびに生理的実験を行なった.
2. その結果, 根ざしのためのさし穂は, 根のいずれの部位から採取したものでも, また太さにはかかわなりく不定芽ならびに不定根が発生した. 安定した不定芽ならびに不定根の発生は, さし穂の長さ10cm以上で得られた.
3.根ざし法による急速増殖効率は, 盛土取木法ならびにえん枝変法のそれより著しく優れた.
4. さし穂の皮層中に周囲の細胞とは異なるタイプI～タイプVにわけられる細胞群が観察された. さし木後の日数の経過とともに, 最も多くみられる細胞群はタイプII～タイプVへと移り, さし穂組織内における不定芽の発達過程を示しているものと考えられた.
5. さし穂に 6-benzylamino purine 50ppm を浸漬処理すると不定芽の発生を促進し, 一方さし穂抽出物中にはペーパークロマトグラフにおいて, ゼアチンに相当するフラクションに高いサイトカイニン活性が認められた. サイトカイニン活性は, さし木後不定芽発生の兆候を示す時期まで次第に強くなり, 不定芽の形成と形成部位の活性は密接に関係していることが明らかであった.

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