{"created":"2023-06-20T14:20:48.388338+00:00","id":569,"links":{},"metadata":{"_buckets":{"deposit":"734e44a9-4149-4e48-9ff1-6b98e60dc4a2"},"_deposit":{"created_by":3,"id":"569","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"569"},"status":"published"},"_oai":{"id":"oai:aue.repo.nii.ac.jp:00000569","sets":["6:74:76"]},"author_link":["202"],"item_3_alternative_title_1":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Investigation and Development of an Experimental Method of \"Making Starch Syrup\" for Delivery Practices"}]},"item_3_biblio_info_7":{"attribute_name":"書誌事項","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2015-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"29","bibliographicPageStart":"21","bibliographicVolumeNumber":"64","bibliographic_titles":[{"bibliographic_title":"愛知教育大学研究報告. 自然科学編"}]}]},"item_3_description_27":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"subitem_description":"text","subitem_description_type":"Other"}]},"item_3_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"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.","subitem_description_type":"Abstract"}]},"item_3_link_3":{"attribute_name":"研究者総覧へのリンク","attribute_value_mlt":[{"subitem_link_text":"戸谷, 義明","subitem_link_url":"https://souran.aichi-edu.ac.jp/teachers/6028ec46ff8c4ff7.html"}]},"item_3_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"愛知教育大学"}]},"item_3_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12466167","subitem_source_identifier_type":"NCID"}]},"item_3_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1884-5169","subitem_source_identifier_type":"ISSN"}]},"item_3_text_10":{"attribute_name":"書誌情報","attribute_value_mlt":[{"subitem_text_value":"愛知教育大学研究報告, 自然科学編. 2015, 64, p. 21-29"}]},"item_3_text_26":{"attribute_name":"著者別名","attribute_value_mlt":[{"subitem_text_value":"トヤ, ヨシアキ"}]},"item_3_text_4":{"attribute_name":"著者(別言語)","attribute_value_mlt":[{"subitem_text_value":"Toya, Yoshiaki"}]},"item_3_version_type_14":{"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":"戸谷, 義明"}],"nameIdentifiers":[{},{},{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-03-27"}],"displaytype":"detail","filename":"kenshi642129.pdf","filesize":[{"value":"2.6 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"kenshi642129.pdf","url":"https://aue.repo.nii.ac.jp/record/569/files/kenshi642129.pdf"},"version_id":"f88be639-e474-400a-a029-1e866d82a46f"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"化学実験","subitem_subject_scheme":"Other"},{"subitem_subject":"chemical experiments","subitem_subject_scheme":"Other"},{"subitem_subject":"水あめづくり","subitem_subject_scheme":"Other"},{"subitem_subject":"making starch syrup","subitem_subject_scheme":"Other"},{"subitem_subject":"アミラーゼ","subitem_subject_scheme":"Other"},{"subitem_subject":"amylase","subitem_subject_scheme":"Other"}]},"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":"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","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_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"}]},"item_type_id":"3","owner":"3","path":["76"],"pubdate":{"attribute_name":"公開日","attribute_value":"2015-03-30"},"publish_date":"2015-03-30","publish_status":"0","recid":"569","relation_version_is_last":true,"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"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-06-20T16:10:57.939240+00:00"}