極性多糖類のゲル化に及ぼす食塩の影響

The effects of salts (KCl, NaCl, CaCl_2, MgCl_2) on the gelation of agar, κ-carrageenan and gellan gum were discussed by measuring values of their rupture property and absorbance. The rupture stresses of 0.8.～2.0% agar gels, 1.8～2.3% κ-carrageenan gels and 1.0～2.0% gellan gum gels increased as the concentration of each polysaccharide increased. The rupture stress of agar gel alone changed on the largest scale and that of gellan gum gel alone on the smallest scale. The rupture stresses of 0.8% agar gel, 1.8% κ-carrageenan gel, and 1.8% gellan gum gel were almost the same. The values of _rupture properties of agar gel did not change by adding sodium chloride. On the other hand, the rupture stress and rupture energy of -κcarrageenan gel and gellan gum gel increased as the concentration of sodium chloride increased, but decreased with further increase of the concentration. The gelation of κ-carrageenan and gellan gum was accelerated by potassium chloride more strongly than sodium chloride. The gelation of κ-carrageenan and gellan gum was promoted at lower concentrations of calcium chloride and magnesium chloride. The absorbance of gellan gum gel with calcium chloride was the highest among the polysaccharides with salt. The above results show that salts effected the polar polysaccharides more strongly than the non-polar polysaccharide. However, the effects of salts on the gelation of polar polysaccharides could not be decided exclusively by the polar strength

〔研究ノート〕幼児の食生活に関する調査研究-朝食摂取を中心に-

The objective of the present study is to investigate approaches to dietary education at nursery schools by elucidating the actual dietary life of nursery school children and the dietary awareness of their parents. A questionnaire survey was conducted on a total of 1,049 parents of 4-year-old children attending public nursery schools in Ward S of Tokyo. Ninety seven point two percent of the responses were valid and the following results were obtained:1 A total of 97.4% of children ate breakfast every day, while 2.6% sometimes skipped it. Reasons for skipping it were lack of appetite(55.6%)and lack of time(27.8%).2 Regarding the people children ate breakfast with, the most common response was the mother(81.8%), and while few responded that their children ate alone(2.8%), 10.2% indicated that their children ate with other children only. Eating with other children only was associated with a low level of enjoyment, and the frequency of greetings before and after eating was also lower compared to when children ate with adults.3 As for the contents of breakfast, while 97.2% regularly ate a carbohydrate rich staple food, only 63.9% and 38.1% of children respectively ate a protein rich main dish such as fish or meat, and a side dish such as vegetables or seaweed every day. Breakfast contents were classified into five patterns, and the most common pattern was "Pattern 2: Staple food + one main or side dish"(33.9%), followed by the ideal combination of "Pattern 1: Staple food + main dish + side dish"(32.1%), and "Staple food only"(30.8%). Although few children skipped breakfast, these findings indicate the need to improve breakfast contents.4 "Pattern 1: Staple food + main dish + side dish" was more common among children who ate with adults compared to those who ate with other children only, children of parents who liked cooking compared to those of parents who disliked cooking, and among children who did not dislike any vegetables and children whose parents checked the lunch menu of their children\u27s nursery school every day.5 Intake of restaurant food, pre-cooked food, boxed meals, and convenience store food for breakfast was no more than once weekly. Intake of frozen food was slightly more frequent. These findings suggest that factors that positively affect breakfast intake among nursery school children include eating with adults overcoming any dislike of vegetables with the help of adults, and the parents coming to like cooking and developing a greater awareness regarding their children\u27s diet