著者

片山 倫子

出版者

The Japan Society of Home Economics

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.40, no.11, pp.1025-1028, 1989-11-05 (Released:2010-03-10)

参考文献数

4

被引用文献数

1

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FWA-1そのものを効率よく分解することはむずかしいが, FWA-1の光分解生成物の中に, AlcaligenesまたはPseudomonas属に含まれると推定されるブタン21株等により生分解を受けやすいものがあり, 光分解反応と組み合わせると初めて効率よく低分子化合物に分解していくことが判明した.

著者

長尾 慶子 畑江 敬子 島田 淳子

出版者

The Japan Society of Home Economics

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.40, no.5, pp.373-377, 1989-05-05 (Released:2010-03-10)

参考文献数

3

被引用文献数

1

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衣を厚くしたコロッケの揚げ加熱中の破裂の機構に関して以下の結論を得た.1) 衣を2, 3, 4mmと厚くすると薄衣の1mm試料の場合にみられた表層部破裂は起こらず, コロッケ全体に縦 (長軸方向) に亀裂が入る全体破裂となった.2) 外皮の引張強さは, 経時的に増加した.2mm試料のほうが, 3および4mmの試料に比べて短時間で強度が大となった.破裂時の外皮の強度から推定した内部圧は, 2mm試料のほうがより厚い皮の試料に比べて有意に低かった.3) 厚衣の全体破裂は, コロッケ内容物体積が揚げ加熱中に温度上昇に伴い6.5~6.9%膨張することで, 約2~3N/cm2高まった内部圧を皮が抑えきれずに亀裂が起きて, 破裂するものであることが示唆された.

著者

長尾 慶子 畑江 敬子 島田 淳子

出版者

The Japan Society of Home Economics

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.42, no.6, pp.523-527, 1991-06-15 (Released:2010-03-10)

参考文献数

2

被引用文献数

1

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加熱前のコロッケを冷却することによる破裂の抑制効果を検討した.ポテトコロッケの温度を-20℃ (冷凍コロッケ) および5℃ (冷蔵コロッケ) まで冷却したのち, 180℃で揚げ, 冷却処理をしないで同様に調製した室温コロッケと比較し, 次の結果を得た.(1) 冷却処理は, 外皮1mmの薄衣コロッケにおいてとくに有効であった.すなわち, 室温試料では100%表層部破裂し, 可食コロッケは0%であったが, 冷蔵試料では95%が, また冷凍試料では100%が可食コロッケとなった.この理由として, 低温にすることにより外皮近傍部の温度上昇が遅れ, 揚げ加熱中に蒸気圧が高まることが抑えられた結果, 表層部破裂が抑制されたことを認めた.(2) 外皮 2mmおよび 3mmの室温試料は, 100%全体破裂し可食コロッケの割合は0%であったが, 冷蔵試料においてもそれぞれ10%および5%であり, 破裂抑制効果はほとんど認められなかった.破裂の機構は室温試料のそれと同じであった.(3) 外皮 2mmおよび 3mmの冷凍試料における可食コロッケの割合は, それぞれ55%および45%であり破裂抑制にかなり効果的であった.破裂の抑制は外皮の厚さにより異なり, 2mm衣試料は冷凍によりすべて表層部破裂になり, 3mm衣試料はすべて全体破裂であった.しかし, 3mm衣の全体破裂は室温試料と同じ機構では説明できず, 両試料ともに冷凍による異なる破裂の機構が示唆された.(4) 2mm衣の場合, 室温では100%全体破裂したが, 冷凍 (-20℃) 試料では100%表層部破裂となった.

著者

長尾 慶子 杉山 智美 畑江 敬子 島田 淳子

出版者

The Japan Society of Home Economics

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.42, no.12, pp.1059-1064, 1991-12-15 (Released:2010-03-10)

参考文献数

6

被引用文献数

1

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冷凍処理したコロッケの破裂の機構は室温試料の場合と異なることが推測されたので, とくに2および3mmの厚衣試料について破裂の機構を検討した結果, 以下の結論を得た.(1) 冷凍すると外皮に脆性が生じ, 強度が弱くなり, 内容物の保水性が低下して皮下に遊離水が集まりやすい環境になる.(2) 冷凍したコロッケ外皮は, 未冷凍の室温試料外皮に比べて厚さが不均一で組織もポーラスであった.その結果2mm衣コロッケでは, 外皮の局所的に薄い部分で高温になり, 皮下の遊離水のため飽和水蒸気が急激に高まり, 表層部破裂を引き起こすと考えられる.(3) 3mm衣コロッケでは, 外皮が厚いため皮下の遊離水が高温になることは避けられるが, 外皮が脆性のため内容物のわずかな膨張でも皮は最も弱い部分で局所的に亀裂を生じ, 全体破裂に至ると考えられる.

著者

浅川 雅美 大澤 清二

出版者

The Japan Society of Home Economics

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.49, no.6, pp.719-725, 1998-06-15 (Released:2010-03-10)

参考文献数

14

被引用文献数

2

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The purpose of this paper is to consider the characteristics of women's purchasing behavior of clothes on remote islands (Hachijojima and Aogashima). In order to compare purchasing behavior of clothes with that of women living on the mainland, we sent out questionnaires to women aged 18 to 39 years old living on two remoto islands and on the mainland. The results were as follows : 1) The time spent watching television, which is of the telecommunication media system, on the remoto islands is remarkably longer than on the main island. We also found that the number of young people buying and reading newspapers, which are of the transportation media system, was smaller.2) Women living on the remoto islands spend little money on clothes throughout the year.3) Concerning the selection of clothes, women living on the mainland attach importance to their appearance. On the other hand, on the remoto islands women think a great deal about function and availability.

著者

森田 幸雄

出版者

一般社団法人 日本家政学会

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.70, no.10, pp.684-691, 2019 (Released:2019-11-02)

参考文献数

11

著者

宇都宮 由佳

出版者

一般社団法人 日本家政学会

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.57, no.5, pp.271-286, 2006 (Released:2007-10-12)

参考文献数

32

被引用文献数

2

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In a continuing study on the food eaten by the local people in northern Thailand, this report presents the results of a study into the characteristics and function of traditional confectionery from questionnaire, listening and literature surveys. The data were analyzed by the statistical method with SPSS software and also by some sociological methods. Khanom Thai, or Thai traditional confectionery, was originally made from rice and sugar in the court of the Thai dynasty as an offering to the Royal Family and monks. Influenced by the food culture of foreign countries, the confectionery was refined and disseminated from the central to local areas. Important characteristics of this confectionery in northern Thailand developed from making at home on special occasions of Buddhist and agricultural festivals, marriage ceremonies and housewarming parties. Glutinous rice is the main material, while sugar and coconut milk are not as frequently used as they are in Central Thailand. Compared with Khanom Thai from Central Thailand, the confectionery is simple in shape and taste. The people of northern Thailand can now obtain various types of Khanom Thai through development of the distribution channels. Home-made Khanom Thai strengthens the family bond and gives a deeper feeling of satisfaction and fulfillment, while offering Khanom Thai to the Buddha would greatly accentuate their virtue. Although those are the main features of the function of Khanom Thai, making and eating the confectionery will become a more significant trigger to recognition of the identity of Thai people in future.

著者

久保田 弥生 森山 恵美 前川 昌子

出版者

一般社団法人 日本家政学会

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.57, no.10, pp.687-691, 2006 (Released:2007-10-12)

参考文献数

22

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In order to clarify anti-deposition effects of mukuroji pericarps, deposition of carbon black onto cotton and polyester fabrics has been studied in aqueous solutions of mukuroji pericarps. The rates of deposition were evaluated from the reflectivity of stained fabrics. It was revealed that the rate of deposition of carbon black onto the fabrics in an aqueous solution of mukuroji pericarps was lower than that in an aqueous solution of sodium dodecyl sulfate as well as in polyvinyl alcohol, which is a known anti-redeposition agent. In addition, it was revealed that theses effects were not introduced by the saponin component alone, but by the whole mukuroji pericarp which contains the non-saponin component.

著者

水野 いずみ 片桐 恵子

出版者

一般社団法人 日本家政学会

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.73, no.8, pp.506-517, 2022 (Released:2022-09-03)

参考文献数

37

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現代日本の女性の就業率は, あらゆる年代で上昇している. 子育てをする女性の就労は保育所や学童保育所などの公的サポートに不足があり, 母親からのサポートが欠かせない現状である. 先行研究では, 主に時間的余裕が母親から娘への支援のリソースと説明されてきた. 本研究では, 娘が母親から受領しているサポート (金銭的, 家事・育児, 相談) と, 母親の就業状態および娘の就業状態の組み合わせとの関連について, 日本全国を対象としたランダム調査である「第3回全国家族調査 (NFRJ08) 」のデータを用いて二次分析を行った. 分析対象は, 子どもも母親もいる女性669名であった. 3種の支援区分ごとに階層的ロジスティック回帰分析を行った結果, 母親からのどのサポートについても母親と娘の就業状態の主効果は見られなかった. 相談サポートについてのみ, 交互作用効果がみられた. 有職の娘は有職の母親から, 無職の娘は無職の母親から, 相談サポートを受領しており, 母親の時間的余裕というリソースだけでは母親と娘の間のサポートの授受については捉えきれない面があると考えられた. 今後は, 母親からのサポート受領の有無だけでなく, その頻度や内容をより詳しく把握することや, 子どもがいる娘をもつ女性 - つまり母親を対象とした分析および母親と娘のペアデータによる検討を行うことが必要である.

著者

新宅 賀洋 原田 理恵 永藤 清子

出版者

一般社団法人 日本家政学会

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.60, no.4, pp.401-407, 2009 (Released:2011-10-12)

参考文献数

16

被引用文献数

1

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The "Fundamental Law of Food and Nurture" was passed in 2005 and shows the importance of considering regional foods and the culture of dietary habits. Our interest is how to promote food education that adopts regional foods in traditional dishes and in cultivating dietary habits. The history of cultivating strawberries in the Naruo region and the changes in strawberry cultivars was therefore studied. Strawberry production grew from the Taisyo to Showa eras in the Naruo region as a subsidiary farming business. Strawberries were recognized as an indispensable seasonal food for residents in the surrounding areas. The kind of strawberry produced in Naruo is specified and there is a growth plan for the future. We will further study documents on how strawberries were eaten and how strawberry products were made in the Taisho era.

著者

森 俊夫 淺海 真弓 野口 雅子 杉浦 愛子 日下部 信幸

出版者

一般社団法人 日本家政学会

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.58, no.8, pp.485-490, 2007 (Released:2010-07-29)

参考文献数

5

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The colored shadow phenomenon of polka-dotted patterns is investigated by applying image analysis. The purpose of our study is to evaluate how the achromatic color of polka-dots is perceived as having a slightly yellow hue which is the complementary color of blue when placed in a blue background. RGB images are converted to lightness (L*) images. Each pixel of L* image is assigned a gray-level value from 0 for black to 255 for white. The co-occurrence contrast (CON) is calculated for L* images. CON as a parameter for lightness contrast effect increases with the increase of the difference of lightness between the polka-dotted pattern (the test field) and the background (the inducing field), regardless of whether the lightness of the figure becomes higher or lower than that of the background. The degree of colored shadow of 30 kinds of polka-dotted patterns is evaluated by sensory evaluation, according to the rating-scale method, and the relation between their sensory-evaluation values and CON is examined. It is concluded that the colored shadow of polka-dotted patterns is enhanced with the decrease of the lightness contrast effect.

著者

都築 和代 飯塚 幸子 光辻 佐枝子 池田 麻子 富田 純子 栃原 裕 大中 忠勝

出版者

The Japan Society of Home Economics

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.52, no.5, pp.429-438, 2001-05-15 (Released:2010-03-10)

参考文献数

18

被引用文献数

3

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A questionnaire survey was conducted to investigate the thermal environment experienced by young children in both summer and winter. The questionnaire consisted of two parts; the basic and the fact-finding questionnaires. The first part was designed to reveal the detailed characteristics of environmental preferences for both young children and their mothers as well as mothers' behavior regarding thermoregulation and their living environments. The second part sought information regarding the measurement of room temperatures, the activities, clothing and mothers' thermal sensations at home. The second part including the measurement of room temperature was conducted four times (9-10 AM, 1-2 PM, 5-6 PM, 8-10 PM) on a chosen day in winter as well as in summer.The results are as follows.1) Over 90% of the case, use of the heating and cooling equipment depended on the mother's thermal sensation in winter, while, 50% of the case, mother's thermal sensation led the behavioral thermal regulation at home in summer. The choice of children's clothing depended on weather (80%), mother' s thermal sensation (40%), and room temperature (20%).2) The field survey showed that the average ambient air temperatures in the dwelling where mothers and their children lived were 18°C in winter and 28°C in summer.3) The young children's clothing was one or two pieces fewer than mothers' both in summer and winter. The average clothing insulation for mothers was estimated to be 0.35 clo and 1.05 clo in summer and winter respectively, while the clothing insulation for children was estimated to be 0.1 clo and 0.3 clo less than that for mothers in summer and winter respectively.4) The relationship between ambient air temperatures and the mothers' thermal sensations was good in both winter and summer. The neutral temperatures for mothers that were determined from respective liner regression were 16°C and 26°C in winter and summer respectively. The other neutral temperatures determined by mothers' clothing insulation were 21°C and 27 °C in winter and summer respectively.

著者

内田 幸子 田村 照子

出版者

一般社団法人 日本家政学会

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.58, no.9, pp.579-587, 2007 (Released:2010-07-29)

参考文献数

22

被引用文献数

9

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Twenty-eight healthy female subjects aged 61 to 88 years old wearing only shorts and brassieres lay in a supine position on a bed and their cold/warm thresholds were measured over 26 body regions under the conditions of 28°C ambient temperature and 50% R.H. Ten female subjects aged 20 to 25 years old were also measured under the same conditions as the control. The cold/warm thresholds of the leg, foot and sole were high and those of the forehead, cheek and chin were low for each group. Both thresholds were higher for the elderly than they were for the young women, and they increased with age. In addition, principal component analysis of the cold/warm thresholds revealed that individual differences in regional contrast between the front-back/trunk-peripheral of the cold/warm threshold were greater among the elderly than they were among the young women and they increased with age.

著者

萬羽 郁子 五十嵐 由利子

出版者

一般社団法人 日本家政学会

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.59, no.8, pp.595-606, 2008 (Released:2010-07-29)

参考文献数

13

被引用文献数

1

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The oil mist or kitchen exhaust diffuses into various parts of a house as well as the kitchen itself, the mist is responsible for the formation of oil stains on the surface of respective rooms, i.e., the surface of the ceiling and walls. With an open type kitchen, a range of the oil mist diffusion tends to expand, and the authors believe that the condition of the living-cum-dining room might be deteriorated as a result. Twelve residences in Niigata City were chosen to clarify the extent of the oil stain accumulation. In the first place, four to five Teflon sample plates (20×40 mm) were installed at four corners of the ceiling of the kitchen and living-cum-dining room. Three months after the installation, a process of removing the plates that had been installed in the corners of the ceiling started: the plates were removed one at a time in an interval of one month in order to measure the color difference ( E ∗ab reading) by chroma meter. Furthermore, in some of the houses chosen, the sample plates were installed in the other rooms as well. It was confirmed that E ∗ab reading in all residences had increased in accordance with the passage of time. It was noted that the oil stain had a high tendency to accumulate at points where the ventilation stayed, and that the sagarikabe wall was effective for preventing the diffusion of the oil mist. It is also to be noted that the kitchen layout as well as the cooking performance at respective homes had much to do with the accumulation as well as the condition of the oil stains.

著者

松本,仲子

出版者

日本家政学会

雑誌

日本家政学会誌

巻号頁・発行日

vol.43, no.9, 1992-09-15

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All examples of egg dishes described in cookery books published over the Edo period were collected and examined. Eggs, which has characteristics of heat coagualation and foaming, have been widely used not only as the material but also as a side material in various dishes. These cooking properties of eggs were fully utilized in the Edo period. Therefore the egg dishes collected from the literature include almost all those which have been known today. Egg dishes appeared in the literature of the Edo period for the first time. However some egg dishes, for example, "Fuwafuwa" and "Funoyaki" reached the golden age in early Edo period. This fact suggests that these dishes might have been known before the Edo period.

著者

張 立娜 武本 歩未 大塚 美智子

出版者

一般社団法人 日本家政学会

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.66, no.11, pp.563-573, 2015 (Released:2015-11-14)

参考文献数

8

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Three-dimensional measurements of Chinese middle-aged and elderly women and younger women were used to ascertain the body type characteristics of middle-aged and elderly women. An average body shape was determined based on principal component analysis of 3-dimensional body shapes, and the body type characteristics of middle-aged and elderly women and younger women were compared. In addition, a model of the trunk that closely followed the contours of the body was created to simulate a virtual model of an average body shape, and the characteristics of the body shape of middle-aged and elderly women were ascertained. Principal component analysis of 3-dimensional body shapes identified the forward/backward or left/right of the body, body fat percentage, and spinal curvature as body type characteristics of middle-aged and elderly women. A cross-sectional comparison with the body angles of an average body shape revealed that middle-aged and elderly women had a gently sloping bust, a more protruding abdomen, and a marked disappearance of the “S curve” of the spine. A pattern that closely followed the contours of the body was created based on the average body shape. Body type characteristics of middle-aged and elderly women that were identified in principal component analysis were a rising incline from the anterior obliques to the shoulders, and the degree of obesity was distributed in the upper anterior obliques.

著者

雨宮 敏子

出版者

一般社団法人 日本家政学会

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.73, no.4, pp.218-223, 2022 (Released:2022-05-13)

参考文献数

38

著者

小林 三伸 中村 善彰 佐谷戸 安好 中室 克彦

出版者

The Japan Society of Home Economics

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.41, no.12, pp.1245-1249, 1990-12-15 (Released:2010-03-10)

参考文献数

13

著者

中村 泰彦

出版者

The Japan Society of Home Economics

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.42, no.5, pp.427-433, 1991-05-15 (Released:2010-03-10)

参考文献数

9

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普通の大豆とエイジング処理した大豆に対する塩の軟化効果を試験し, 以下の結果を得た.(1) 試験した陰イオンにはいずれにも軟化作用が認められ, その効果は概して陽イオンよりも大きかった.陰イオンの中では, 炭酸水素イオンが群を抜いて軟化作用が強く, つづいて多価カルボン酸, 1価カルボン酸の順であった.(2) 陽イオンでは, アルカリ金属はいずれも軟化作用を示したが, アルカリ土類金属は組織を硬くするように作用した.2価の鉄は普通の大豆に対しては軟化促進的に働くが, エイジング大豆では逆に組織を硬くした.(3) 食塩や第一鉄塩は単独では軟化作用はそれほど強くなかったが, 両者を組み合わせると軟化の強い相乗効果が認められた.(4) 塩溶液浸漬による豆からのCa2+の溶出の程度と煮豆の軟らかさとは比例関係にあったが, 炭酸水素塩や第一鉄塩は特異であった.

著者

高橋 貴洋

出版者

一般社団法人 日本家政学会

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.67, no.11, pp.641-644, 2016 (Released:2016-11-26)