{"created":"2023-06-20T14:24:57.704832+00:00","id":5851,"links":{},"metadata":{"_buckets":{"deposit":"901c1d3b-ee57-4eac-adbe-ed6cadc1066a"},"_deposit":{"created_by":3,"id":"5851","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"5851"},"status":"published"},"_oai":{"id":"oai:aue.repo.nii.ac.jp:00005851","sets":["6:74:769"]},"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 an Experimental Method of “Making Bottled Citrus Fruits” for Delivery Lectures"}]},"item_3_biblio_info_7":{"attribute_name":"書誌事項","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2017-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"44","bibliographicPageStart":"35","bibliographicVolumeNumber":"66","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 lectures related to foods were investigated, developed and practiced. The previously published experiments “Making Karumeyaki”, “ Making Starch Syrup” were followed by the experiment “ Making Bottled Citrus Fruits”. A practice by using the method was performed in a laboratory at Nagoya City Science Museum on Sat., July 9, 2016. 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"},{"subitem_subject":"ETYP:教育実践","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. 2017, 66, p. 35-44."}]},"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":"2017-03-29"}],"displaytype":"detail","filename":"kenshi663544.pdf","filesize":[{"value":"1.2 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"kenshi663544.pdf","url":"https://aue.repo.nii.ac.jp/record/5851/files/kenshi663544.pdf"},"version_id":"0fa014e7-6220-4913-a35e-3bf539993402"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"柑橘類","subitem_subject_scheme":"Other"},{"subitem_subject":"citrus","subitem_subject_scheme":"Other"},{"subitem_subject":"ペクチン","subitem_subject_scheme":"Other"},{"subitem_subject":"pectin","subitem_subject_scheme":"Other"},{"subitem_subject":"クエン酸","subitem_subject_scheme":"Other"},{"subitem_subject":"citric acid","subitem_subject_scheme":"Other"},{"subitem_subject":"出前実験","subitem_subject_scheme":"Other"},{"subitem_subject":"delivery lecture","subitem_subject_scheme":"Other"},{"subitem_subject":"剥皮","subitem_subject_scheme":"Other"},{"subitem_subject":"peeling","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柑橘類の薄皮剥き実験の開発と実践","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"実験教室で実施可能な柑橘類の薄皮剥き実験の開発と実践"}]},"item_type_id":"3","owner":"3","path":["769"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-03-22"},"publish_date":"2017-03-22","publish_status":"0","recid":"5851","relation_version_is_last":true,"title":["実験教室で実施可能な柑橘類の薄皮剥き実験の開発と実践"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-06-20T16:10:59.393954+00:00"}