{"created":"2023-06-19T07:56:25.101704+00:00","id":1107,"links":{},"metadata":{"_buckets":{"deposit":"bc8cd7d9-b737-4ebd-8fe5-b6a1f7053cf6"},"_deposit":{"created_by":19,"id":"1107","owners":[19],"pid":{"revision_id":0,"type":"depid","value":"1107"},"status":"published"},"_oai":{"id":"oai:oka-pu.repo.nii.ac.jp:00001107","sets":["15:69:76"]},"author_link":["4269","4124"],"item_10002_alternative_title_24":{"attribute_name":"その他（別言語等）のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"シュンギク ノ ムキシツ ト ユデカタ ニヨル ソンシツ ニツイテ"}]},"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1961-03-14","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"5","bibliographicPageEnd":"43","bibliographicPageStart":"39","bibliographic_titles":[{"bibliographic_title":"岡山県栄養短期大学研究紀要"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　日木人が嗜好する春菊について，無機質からみた食品価値と茄で方による変化を調べた．無機質としてＫ及びNa（炎光分光分析法），Ca 及び Mg（キレート滴定法），P（Allen法），Fe（二トロソR塩法），Cu（カルバミン酸塩法）を測定した結果，春菊 100g 中には K : 233.72，Na:4.41，Ca :73.41，Mg : 19.69，P : 24.46，Fe : 2.32，Cu : 98.30mg 含まれることを認めた．\n　春菊を茹でる際に無機質の損失，特に Ｋ 及び Na の損失は煮沸中におこり，その後の水洗いの影響は僅かであるからから熱水に長時間浸漬することはさけなければならない．食塩を１％添加することは，Na 及び Ｋ の損失防止に著しい効果がある．しかし他の元素の損失防止は，僅かであって，これを各元素の植物体中に存在する状熊と関連して考えるとき，食塩の効果は単に細胞内外の滲透圧を等しくするためばかりでなく，拡散による元素，特にアルカリ金属の移動を考慮すべきことが示された．","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.15009/00001093","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"岡山県栄養短期大学"}]},"item_10002_relation_12":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"40017532144","subitem_relation_type_select":"NAID"}}]},"item_10002_select_1":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_select_item":"P(論文)"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00032660","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"02870983","subitem_source_identifier_type":"ISSN"}]},"item_10002_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"光森, 女里"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"片岡, 啓"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2015-09-09"}],"displaytype":"detail","filename":"第５号　論文４.pdf","filesize":[{"value":"1.4 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"第５号　論文４","url":"https://oka-pu.repo.nii.ac.jp/record/1107/files/第５号　論文４.pdf"},"version_id":"2bdab317-25a4-418a-a666-1d2208619a50"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"春菊の無機質と茹で方による損失について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"春菊の無機質と茹で方による損失について"}]},"item_type_id":"10002","owner":"19","path":["76"],"pubdate":{"attribute_name":"公開日","attribute_value":"2015-09-09"},"publish_date":"2015-09-09","publish_status":"0","recid":"1107","relation_version_is_last":true,"title":["春菊の無機質と茹で方による損失について"],"weko_creator_id":"19","weko_shared_id":-1},"updated":"2023-06-19T08:36:28.411292+00:00"}