{"created":"2023-07-25T10:32:37.325347+00:00","id":1007,"links":{},"metadata":{"_buckets":{"deposit":"b065914c-830e-4528-98bc-ebc149e2a9f4"},"_deposit":{"created_by":5,"id":"1007","owners":[5],"pid":{"revision_id":0,"type":"depid","value":"1007"},"status":"published"},"_oai":{"id":"oai:hju.repo.nii.ac.jp:00001007","sets":["6:161:209"]},"author_link":["6832","6833"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1972-12-20","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"225","bibliographicPageStart":"209","bibliographicVolumeNumber":"22","bibliographic_titles":[{"bibliographic_title":"広島女学院大学論集"}]}]},"item_10002_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Starch is eaten after heating，but heating gives a morphological variation to it-the expansion. The variation of the expansion is influenced by the annexes -the seasonings.  \nThis experiment is a morphological observation of the variations of heated starch granules by annexing common salt， saccharose，and acetic acid which are very often used in cooking starch. Part 1 is the results of the study of the starch granules derived from potatoes (Solanum tuberosum)， sweet potatoes (Ipomoea batatas)，corn (Zea mays) and wheat (Triticum aeslivum)，but Part 2 is the results of the study of the starch granules derived from the subterranean stems of Yoshinokazura (Pueraria Thunbergiana Benth)，Indian lotus (Nelumbo nucifera)，Chinese yam (Dioscorea japonicum) and so on，and from the seeds of buckwheat (Phagopyrum esculentum). \nAll the starch granules used for the observation were derived from the natural plants from Hiroshima Prefecture by triturating them according to the established method，passing them through a 120-mesh metal sieve，removing grease and protein from them，suspending them in the water，centrifugalizing them (3，000 r.p.m. 5 min.)， and drying the precipitates.  \nTo these starch granules there were added NaCl solution，saccharose solution and acetic acid solution with al1 sorts of thickness，and they were heated at 100 degrees for a limited hour. And then they were dyed with iodin potassium iodide solution，embedded with glycerin，and observed through the optical microscope.  \nIt may safely be said that there is a certain direction in the process of making paste from the starch granules. In the case of heated starch granules without the annexes some sorts of annexes control their expansion. There is every indication that a greater deal of annex controles their expansion more effectively. Above a11，when the acetic acid solution is annexed to them，a greater deal of amylose gushes out，and the acid promotes the hydrolysis and breaks them down. These results are much the same as Part 1.","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"広島女学院大学"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0374-8057","subitem_source_identifier_type":"ISSN"}]},"item_10002_version_type_20":{"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":"奥田, 弘枝","creatorNameLang":"ja"},{"creatorName":"オクダ, ヒロエ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"6832","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Okuda, Hiroe","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"6833","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2023-03-03"}],"displaytype":"detail","filename":"ronsyu22okudahiroe.pdf","filesize":[{"value":"1.9 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"ronsyu22okudahiroe.pdf","url":"https://hju.repo.nii.ac.jp/record/1007/files/ronsyu22okudahiroe.pdf"},"version_id":"86cd491c-f661-4a5d-a015-6f25c7e9c70f"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"加熱デンプン","subitem_subject_scheme":"Other"},{"subitem_subject":"添加物","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":"加熱デンプンの添加物による影響について(第2報)－ 形態学的観察－","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"加熱デンプンの添加物による影響について(第2報)－ 形態学的観察－","subitem_title_language":"ja"},{"subitem_title":"On the Influence of the Annexes on Heated Starch (Part 2)-On Morphological Observation-","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"5","path":["209"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2023-03-03"},"publish_date":"2023-03-03","publish_status":"0","recid":"1007","relation_version_is_last":true,"title":["加熱デンプンの添加物による影響について(第2報)－ 形態学的観察－"],"weko_creator_id":"5","weko_shared_id":-1},"updated":"2023-10-06T03:11:30.793986+00:00"}