染色したセルロース繊維の光劣化について

The influence of reactive dyes on the photodegradation rates of cellulosic fabrics (cotton, linen, rayon) were evaluated. Cellulosic fabrics were dyed with reactive dyes and then exposed to xenon arc lamp light for incremental doses for up to 40 days. Changes in color, tensile strength, a degree of polymerization (D.P.) and cellulose crystallinities were evaluated. After exposure each undyed cellulosic fabric showed a greater loss in tensile strength and D.P. than the dyed fabrics. Tensile strength and D.P. of dyed rayon fabrics decreased at a constant rate. The tensile strength of dyed cotton and linen also decreased similar to that of the dyed rayon, but D.P. of cotton and linen didn\u27t decrease severely as the tensile strength. This suggests that cleavages of glycoside linkage as well as pyranose ring and/or hydrogen bonds may occur by exposure to the light. Crystallinity did not change after the exposure. From this result, it was thought that both crystalline and amorphous regions in the fibers degraded

〔研究ノート〕 茨城県産パプリカのアスコルビン酸含有量

To make effective use of bell peppers Capsicum annuum L. `grossum\u27 produced in Ibaraki Prefecture that do not meet fresh market standards, the bell peppers were processed into a freezable paste and the residual ascorbic acid was measured. Residual ascorbic acid in paste made from yellow, orange, or red bell peppers with attached skin was approximately 90%, and no substantial decrease was observed relative to fresh bell peppers. Meanwhile, residual ascorbic acid in paste produced first by heating the peppers in an oven toaster and then removing the skins was approximately 60%. Although this represents a 40% reduction relative to fresh bell peppers, these results indicate that there is sufficient potential for utilizing bell pepper paste for cooking or in processed foods depending on how it is used

幼児教育における健康および日常生活習慣の指導について(幼児教育)

Observation of K Kindergarten revealed that the habit of washing one\u27s hands and gargling, brushing teeth, eating, exercising, and playing were the minimum necessary conditions for young children to achieve mental and physical health and grow and develop while interacting within a group. Such an educational environment is believed to have prevented the prevalence of norovirus infection. Looking at the attitude with which the teachers at K Kindergarten treated their charges, it was apparent that they gave due consideration to the mental, and physical development of the children. In the area of acquisition of daily living habits, the initiative of the children was respected. Absolutely no commands or scoldings were observed. As for washing hands, all of the children carefully washed between their fingers and all the way to the tips of their fingers. The kindergarten was also attentive to games and exercises so as to nurture the initiative of children. Of the basic living habits necessary for young children to remain healthy and grow and develop wholesomely both mentally and physically, washing one\u27s hands and gargling, in particular, are believed to have been instrumental in preventing infectious/contagious diseases including norovirus infection, an epidemic of which occurred this winter

独居後期女性高齢者の栄養摂取状況の事例研究

The population of elderly people in our country is increasing rapidly. One important problem is to establish what conditions are needed for elderly people to have a normal active healthy life. With this in mind, the authors investigated the diet and nutrients of an old old woman who lived alone healthfully and actively. The purpose of this study is to make clear the relationships among health, diet and nutrients. We analyzed her diet and nutrients for one week. Her intake of an antioxidant, vitamin C, was less than 50 % of that necessary. Vitamin D was sufficient with about 200 % of the necessary amount. Folic acid and protein were also sufficient. In this case, vitamin D and protein were thought to contribute to the prevention of osteoporosis and to an active and healthful life. To improve her diet she should increase the amount of food containing vitamin C