One of the delicate steps in the preparation of soybean curd is the addition of a salt to precipitate soy protein. The commonly employed salt is calcium sulfate. In this study, the use of other calcium salts (calcium chloride, calcium lactate, calcium acetate, calcium carbonate, calcium phosphate, calcium hydroxide, calcium gluconate) and two noncalcium compounds (gluconod-lactone and acetic acid) was'investigated. The result showed that soy protein was pfecipitated by calcium chloride, calcium lactate, calcium acetate, calcium gluconate, gluconod-lactone, and acetic acid. The amount of chemical added to precipitate soy protein varied depending upon the type of compound used, but in all cases, soy protein was pmcipitated when the pH of soy milk was at or near 6.0. Calcium acetate and calcium chloride appeared to be good precipitants for soybean curd preparation. The quality and sensory score of the soybean curd prepared from these salts requires less skill than calcium sulfate because of solubility; besides, the amount of the salt needed to precipitate soy protein was less than one-half that of calcium sulfate.

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The Rosenberg Self-esteem Scale was administered to 550 14- and 16-yr.-old (+/- 6 mo.) girls. Self-esteem scores were categorized by weight and weight by height. Scores on the Quetelet Index for obesity were correlated with self-esteem scores. Mean self-esteem of the low- and middle-weight by height group was significantly higher than the mean of the high-weight by height group. In analyzing weight alone, the self-esteem of the middle-weight group was significantly higher than the self-esteem of the high-weight group. The correlation of the obesity index and self-esteem indicated that as weight increased self-esteem decreased.

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