{"created":"2023-06-20T14:26:39.095209+00:00","id":7973,"links":{},"metadata":{"_buckets":{"deposit":"16b465c2-2309-4796-886c-26b0712e142d"},"_deposit":{"created_by":3,"id":"7973","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"7973"},"status":"published"},"_oai":{"id":"oai:aue.repo.nii.ac.jp:00007973","sets":["6:74:990"]},"author_link":["202","75227"],"item_3_alternative_title_1":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Development of an Improved 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":"2021-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"32","bibliographicPageStart":"24","bibliographicVolumeNumber":"70","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":"We have investigated and developed many chemical experimental methods for delivery to classrooms. In Japan,English is implemented as a regular subject from the 5th grade at elementary school in AY 2020. Over two thirds of the students of our Science Teacher Training Programs will teach at primary schools. So, we have challenged to demonstrate the chemical magic and the hands-on experiment class in English for returnee students as a university class. Last year, we were able to hold a hands-on experiment class “Making Karume-yaki” in English. We have realized the importance of repeating preliminary experiments to improve the experimental methods and procedure. Then, we planned to hold another hands-on experiment class “Making Starch Syrup” in English, this year, however, all delivery practices were cancelled because of the epidemic of COVID-19. Nevertheless, we carried out the preliminary experiment of “Making Starch Syrup” to develop an improved experimental method for the future. We report here the process in detail.","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:化学","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. 2021, 70, P. 24-32."}]},"item_3_text_26":{"attribute_name":"著者別名","attribute_value_mlt":[{"subitem_text_value":"トヤ, ヨシアキ"},{"subitem_text_value":"ヒライワ, ダイサク"}]},"item_3_text_4":{"attribute_name":"著者(別言語)","attribute_value_mlt":[{"subitem_text_value":"Toya, Yoshiaki"},{"subitem_text_value":"Hiraiwa, Daisaku"}]},"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":[{},{},{}]},{"creatorNames":[{"creatorName":"平岩, 大作"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2021-04-07"}],"displaytype":"detail","filename":"kenshi702432.pdf","filesize":[{"value":"40.2 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"kenshi702432.pdf","url":"https://aue.repo.nii.ac.jp/record/7973/files/kenshi702432.pdf"},"version_id":"769f3203-524a-4116-ba11-3b66e4fc3675"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"水あめ","subitem_subject_scheme":"Other"},{"subitem_subject":"Starch Syrup","subitem_subject_scheme":"Other"},{"subitem_subject":"出前化学実験","subitem_subject_scheme":"Other"},{"subitem_subject":"Delivery of Chemical Experimental Practices","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「水あめ作り」実験の改良法の開発","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"実験教室で実施可能な「水あめ作り」実験の改良法の開発"}]},"item_type_id":"3","owner":"3","path":["990"],"pubdate":{"attribute_name":"公開日","attribute_value":"2021-04-07"},"publish_date":"2021-04-07","publish_status":"0","recid":"7973","relation_version_is_last":true,"title":["実験教室で実施可能な「水あめ作り」実験の改良法の開発"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-06-20T15:52:34.420402+00:00"}