Distribution of starch components of maize (Zea mays L.) and their properties were investigated by gel filtration after debranching and by exhaustive hydrolysis of starch‐granules with glucoamylase. Based on the results, relationship between genotypes and properties of starch components were discussed. The sugary‐1 (su1), sugary‐2 (su2), and dull (du) mutants produced high amylose maize, while amylopectin of su2 was normal type and those of su1 and du were novel type. In the double‐mutant combinations, the waxy (wx) gene decreased amylose content. Starches of du su1 or du su2 possessed greatest amount of amylose among starches examined. Contents of amylose, intermediate fraction (Fr.) and longer branches of amylopectin increased in most cases when the amylose‐extender (ae) gene was introduced. Starches of ae possessed longer average chain‐lengths of amylopectin than that of normal. In ae du starches, however, elongation of the amylopectin chain and increase of the intermediate Fr. did not occur. Exhaustive degradation of starch‐granules by glucoamylase showed that ae starches were more resistant to amylase.

Objective: To investigate cross-cultural differences in self-assessments of eating behaviors of female university students who bear responsibility for their own eating behaviors and who will, in the future, likely determine a family’s eating style. Design: A cross-cultural comparison. Setting: Japan, South Korea, and Austria. Subjects: Female university students from Japan (n = 276), Korea (n = 103), and Austria (n = 127). The survey comprised a questionnaire containing ten sections about eating behaviors (eating habits, regular meal times, and frequency of food intake) and eating attitudes. Results: Eating behaviors and attitudes differed significantly among the three cultures. Japanese students practiced healthier eating behaviors than did Korean and Austrian students, on the basis of their variety of food intake and regular consumption of three meals, but rated themselves lower on healthy eating behaviors. Austrian students tended to have more independent attitudes toward eating and food preparation (e.g., “I want to eat only my favorite dishes”) than Japanese or Korean students. Conclusions: Effects of cultural differences in psychological processes, such as self-cognition, emotion, motivation, and values, on self-assessment of eating behaviors is suggested

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Liking for 4 levels of sucrose solution(2.5%,5.0%,10.0%,20.0%)and 3 kinds of sugar solution having different taste qualities of sweetness were investigated using sensory evaluation in junior high school students and adults(290 subjects).The questionnaire survey including affection,cognition,liking and consumption of sweets was