{"_buckets": {"deposit": "aee412f2-954e-4f0c-8313-2bbdade858dc"}, "_deposit": {"created_by": 13, "id": "3030", "owners": [13], "pid": {"revision_id": 0, "type": "depid", "value": "3030"}, "status": "published"}, "_oai": {"id": "oai:mie-u.repo.nii.ac.jp:00003030", "sets": ["249"]}, "author_link": ["37648", "37647"], "item_4_biblio_info_6": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "1992-02-28", "bibliographicIssueDateType": "Issued"}, "bibliographicPageEnd": "51", "bibliographicPageStart": "47", "bibliographicVolumeNumber": "43", "bibliographic_titles": [{"bibliographic_title": "三重大学教育学部研究紀要. 自然科学"}]}]}, "item_4_creator_3": {"attribute_name": "著者別名", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "Ohkawa, Hironori", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "37648", "nameIdentifierScheme": "WEKO"}]}]}, "item_4_description_14": {"attribute_name": "フォーマット", "attribute_value_mlt": [{"subitem_description": "application/pdf", "subitem_description_type": "Other"}]}, "item_4_description_4": {"attribute_name": "抄録", "attribute_value_mlt": [{"subitem_description": "著者らが最近開発したガスクロマトグラフ法を用いて、24種類の野菜中の水溶性シュウ酸及び総シュウ酸の定量を行った。「モロヘイヤ」には可成りの量の不溶性シュウ酸が含まれていた。また、「生たけのこ」にも可成りの量の水溶性シュウ酸が含まれていたが、米糠を加えてゆでることにより半量近くに減量した。また、「キャベツ」、「くわい」、「だいこん」、「たまねぎ」及び「はくさい」は水溶性シュウ酸及び不溶性シュウ酸共にゼロであった。@@@Soluble and total oxalic acids in 24 vegetables were determined by gas chromatographic method which had been established by the author and his colleagues. Jew\u0027s marrow contained a considerable quantity of insoluble oxalic acid. As for raw bamboo shoots, they also contained a large quantity of soluble oxalic acid, but it diminished almost by half by cooking in boiling water with rice bran added. \u0027Cabbage\u0027, \u0027Arrowhead\u0027, \u0027Japanese radish\u0027, \u0027Onion\u0027and \u0027Chinese cabbage\u0027 contained neither soluble nor insoluble oxalic acid.", "subitem_description_type": "Abstract"}]}, "item_4_publisher_30": {"attribute_name": "出版者", "attribute_value_mlt": [{"subitem_publisher": "三重大学教育学部"}]}, "item_4_source_id_7": {"attribute_name": "ISSN", "attribute_value_mlt": [{"subitem_source_identifier": "0389-9225", "subitem_source_identifier_type": "PISSN"}]}, "item_4_source_id_9": {"attribute_name": "書誌レコードID", "attribute_value_mlt": [{"subitem_source_identifier": "AN00234199", "subitem_source_identifier_type": "NCID"}]}, "item_4_text_18": {"attribute_name": "その他のタイトル", "attribute_value_mlt": [{"subitem_text_value": "Gas Chromatographic Determination of Oxalic Acid in Foods : 3. Oxalic Acid Contents in Vegetables (II)"}]}, "item_4_text_65": {"attribute_name": "資源タイプ（三重大）", "attribute_value_mlt": [{"subitem_text_value": "Departmental Bulletin Paper / 紀要論文"}]}, "item_access_right": {"attribute_name": "アクセス権", "attribute_value_mlt": [{"subitem_access_right": "metadata only access", "subitem_access_right_uri": "http://purl.org/coar/access_right/c_14cb"}]}, "item_creator": {"attribute_name": "著者", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "大川, 博徳", "creatorNameLang": "ja"}], "nameIdentifiers": [{"nameIdentifier": "37647", "nameIdentifierScheme": "WEKO"}]}]}, "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": "ガスクロマトグラフィーによる食品中のシュウ酸の定量 : 3. 野菜に含まれるシュウ酸 (II)", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "ガスクロマトグラフィーによる食品中のシュウ酸の定量 : 3. 野菜に含まれるシュウ酸 (II)", "subitem_title_language": "ja"}]}, "item_type_id": "4", "owner": "13", "path": ["249"], "permalink_uri": "http://hdl.handle.net/10076/4820", "pubdate": {"attribute_name": "PubDate", "attribute_value": "2018-03-16"}, "publish_date": "2018-03-16", "publish_status": "0", "recid": "3030", "relation": {}, "relation_version_is_last": true, "title": ["ガスクロマトグラフィーによる食品中のシュウ酸の定量 : 3. 野菜に含まれるシュウ酸 (II)"], "weko_shared_id": -1}