The object of this study was to employ effective marketing methods using SNS by determining how food-related SNS usage characteristics have influence on dine-out motivation and restaurant satisfaction and how this affects people's quality of lie. Survey respondents were men and women who have had used some kinds of food-related SNS. The survey included general characteristics of respondents, food-related SNS usage characteristics, dine-out motivation, restaurant satisfaction, and food-related quality of life. Food-related SNS usage characteristics were divided into convenience, effective time-spending, and informative; Dine-out motivation was sorted into entertainment motivation and social motivation by factor analysis. Analysis of the connections between the variables by AMOS showed that among food-related SNS usage characteristics, convenience did not have a significant influence on either entertainment or social motivation. Informative had a positive effect on entertainment motivation (p<0.05), but not on social motivation. On the other hand, effective time-spending through food-related SNS had an impact on both entertainment (p<0.001) and social (p<0.05) motivation. Moreover, the effect of dine-out motivation on restaurant satisfaction showed that entertainment motivation (p<0.05) and social motivation (p<0.01) both have significant influences on restaurant satisfaction. Also, restaurant satisfaction turned out to affect quality of life (p<0.05). As a result of this study, the usage of food-related SNS did not directly influence customers' restaurant satisfaction and quality of life; (p<0.05). As a result of this study, the usage of food-related SNS did not directly influence customers' restaurant satisfaction and quality of life; however, it had an impact on dine-out motivation and gain pleasure of dining out and help improve the quality of life in the long run; thus, it is believed that marketing strategies thorough SNS by restaurant industry are required.

This paper analyzed dialogues in high school Japanese textbooks published according to the 2007 revised national curriculum, based on sociolinguistic variables and dialogue structure rules. The findings are as follows: first, the analysis of the construction of the textbooks shows that dialogues take place most frequently in the areas of speaking and listening while dialogues appear in the area of writing at the lowest rate of 10 percent. Secondly, the analysis of the dialogues based on sociolinguistic variables shows that in most textbooks dialogues take place in various places such as houses, stores, schools, streets and restaurants, but places in some dialogues are not identified. As for the topics of the dialogues, leisure and hobbies, traveling, food, and giving directions are the most common topics. There are many dialogues which do not have any specific topics but include basic expressions for communication. Moreover, most dialogues do not identify clear relation among participants, which needs to be improved. Lastly, the analysis of the dialogue structure rules finds that as for the length of the dialogue, one or two rounds of exchanging of talks are the most common and in the most cases the format of taking turns of speaking is the set of A-B-A-B, which indicates that the dialogues are very simply structured. The cases of adjacent pairs are mainly focused on question and answer sets. From the analyses, it is found that if we figure out the characteristics and problems of dialogues appearing in current Japanese textbooks and include the sociolinguistic variables and diverse dialogue structure rules into the dialogues to construct more authentic dialogues, the dialogues provided in the high school Japanese textbooks will be a lot more helpful to improve the learners’ communicative ability.

This study investigates the tendency of the word order of Japanese adjectives. Japanese adjectives are the representative adjectival modifiers and they define the nature, condition and characteristics of the words that are defined. There were not many studies on the word order among Japanese adjectives; however, their natural and general word order exists in case that the plural adjectives are used in the sentence. This study reveals the existence of a tendency in word order such as the adjectives representing the amount, the adjectives representing the old and new and the short- and long-term period and the adjectives representing the evaluation (judgment) by means of focusing on the word order among Japanese adjectives. Meanwhile, the adjectives representing the small and large, color and shape are not likely to have their word order. In short, this study suggests the following word order: amount〉time (old and new, long-term and short-term)〉small and large, color, shape〉evaluation> main noun.

The antioxidative activity of various enzymatic extracts from Sarcodon aspratus (S. aspratus) was evaluated by measuring 1,1-diphenyl-2-picrylhydrazyl (DPPH), and alkyl radical scavenging activity using an electron spin resonance (ESR) spectrometer. For this study, the S. aspratus were enzymatically hydrolyzed by seven carbohydrases (Viscozyme, Celluclast, Dextrozyme, AMG, Promozyme, Maltogenase, and Termamyl) and eight proteases (α-chymotrypsin, Alcalase, Flavourzyme, Neutrase, papain, pepsin, Protamax, and trypsin). The DPPH radical scavenging activities of Viscozyme and pepsin extracts were the highest, and the half maximal inhibitory concentration (IC50) values were 0.896 and 0.734mg/mL, respectively. The Celluclast and trypsin extracts showed the highest scavenging activities on alkyl radical, and their IC50 values were 0.278 and 0.575mg/mL, respectively. The Celluclast extracts was decreased cell apoptosis in PC-12 cells against H2O2-induced oxidative damage. The findings of the present study suggest that enzymatic extracts of S. aspratus exhibit antioxidative activity against oxidative stress on PC-12 cells.