@article{oai:aue.repo.nii.ac.jp:00000569,
 author = {戸谷, 義明},
 journal = {愛知教育大学研究報告. 自然科学編},
 month = {Mar},
 note = {text, In order to be realized the importance and usefulness of the subject "science" by the people, chemical experimental methods for delivery practices related to foods were investigated, developed and practiced. The previously published experiment "Making Karumeyaki" was followed by the experiment "Making Starch Syrup". This experimental method is remarkably useful and valuable because it contains many educational contents in chemistry, such as "iodine reaction of starch", "amylase (enzyme)", "digestion of starch to maltose", "optimum temperature", etc. The procedures developed for a practice in future were detailed in this report.},
 pages = {21--29},
 title = {実験教室で実施可能な「水あめづくり」実験法の検討と開発},
 volume = {64},
 year = {2015}
}