{"created":"2023-06-20T14:20:49.279146+00:00","id":582,"links":{},"metadata":{"_buckets":{"deposit":"4a9724e4-1217-4f68-a80a-2922421e4aef"},"_deposit":{"created_by":3,"id":"582","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"582"},"status":"published"},"_oai":{"id":"oai:aue.repo.nii.ac.jp:00000582","sets":["6:74:77"]},"author_link":["202"],"item_3_alternative_title_1":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Development and Practice of a Reliable Experimental Method for \"Making Karumeyaki\" with High Success Probability"}]},"item_3_biblio_info_7":{"attribute_name":"書誌事項","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2014-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"51","bibliographicPageStart":"41","bibliographicVolumeNumber":"63","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":"Confections are remarkably familiar and attractive not only for the preschool or primary school children, but also for adults. Karumeyaki (foam candy made from heated sugar syrup) is known as one of confections adopted from Portugal during the Azuchi-Momoyama period and since Japanized. In order to be realized the importance and usefulness of the subject “science” by the people, a reliable experimental method for “Making Karumeyaki” with high success probability was developed. A practice by using the method was performed in a cooking room at Nagoya-Nishi Life Learning Center. The procedures and the result of the practice 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_subject_19":{"attribute_name":"教育系情報の種別","attribute_value_mlt":[{"subitem_subject":"ETYP:教育関連論文","subitem_subject_scheme":"Other"}]},"item_3_subject_21":{"attribute_name":"教科・領域","attribute_value_mlt":[{"subitem_subject":"SSUB:理科","subitem_subject_scheme":"Other"}]},"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. 2014, 63, p. 41-51."}]},"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":"kenshi634151.pdf","filesize":[{"value":"2.6 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"kenshi634151.pdf","url":"https://aue.repo.nii.ac.jp/record/582/files/kenshi634151.pdf"},"version_id":"04f9cbdb-4e5e-4b2b-9423-18658fa0d78a"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"カルメ焼き","subitem_subject_scheme":"Other"},{"subitem_subject":"karumeyaki","subitem_subject_scheme":"Other"},{"subitem_subject":"教材","subitem_subject_scheme":"Other"},{"subitem_subject":"teaching materials","subitem_subject_scheme":"Other"},{"subitem_subject":"化学実験","subitem_subject_scheme":"Other"},{"subitem_subject":"chemical experiments","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":"確実に成功する「カルメ焼きづくり」実験法の開発と実践","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"確実に成功する「カルメ焼きづくり」実験法の開発と実践"}]},"item_type_id":"3","owner":"3","path":["77"],"pubdate":{"attribute_name":"公開日","attribute_value":"2014-04-09"},"publish_date":"2014-04-09","publish_status":"0","recid":"582","relation_version_is_last":true,"title":["確実に成功する「カルメ焼きづくり」実験法の開発と実践"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-06-20T16:10:57.226664+00:00"}