{"created":"2023-06-19T11:36:12.313963+00:00","id":3075,"links":{},"metadata":{"_buckets":{"deposit":"0f406d5a-b66f-4a19-93c1-c13d9c843117"},"_deposit":{"created_by":13,"id":"3075","owners":[13],"pid":{"revision_id":0,"type":"depid","value":"3075"},"status":"published"},"_oai":{"id":"oai:mie-u.repo.nii.ac.jp:00003075","sets":["143:144:234:252"]},"author_link":["37769"],"item_4_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1995-03-15","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"56","bibliographicPageStart":"51","bibliographicVolumeNumber":"46","bibliographic_titles":[{"bibliographic_title":"三重大学教育学部研究紀要. 自然科学"}]}]},"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、引き続き16種類の野菜中のシュウ酸の定量を行った。「おかひじき」及び「ふだんそう」には非常に高濃度の総シュウ酸が含まれていた。また、いもは分析した5種類の何れからも定量された。8種類のでん粉中のシュウ酸量にはバラツキが見られた。「さつまいも」に多く、「米」、「サゴ」、「じゃがいも」及び「とうもろこし」には含まれていなかった。@@@Soluble and total oxalic acids in 16 vegetables were determined by the gas chromatographic method which had been established by the author and his colleagues. ‘Saltwort’and‘Swiss chard’contained a very high quantity of total oxalic acid. Oxalic acids were determined in all 5 potatoes. The quantities of oxalic acid in 8 starches were varied. The quantity was high in‘Sweet potato’, while‘Rice’,‘Sago’‘Potato’and‘Corn’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_language":"en","subitem_text_value":"Gas Chromatographic Determination of Oxalic Acid in Foods : 3. Oxalic Acid Contents in Vegetables (III) : 4. Oxalic Acid Contents in Potatoes and Starches"}]},"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"},{"creatorName":"Ohkawa, Hironori","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"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量 (III) : 4. いも及びでん粉に含まれるシュウ酸量","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量 (III) : 4. いも及びでん粉に含まれるシュウ酸量","subitem_title_language":"ja"}]},"item_type_id":"4","owner":"13","path":["252"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2018-03-16"},"publish_date":"2018-03-16","publish_status":"0","recid":"3075","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量 (III) : 4. いも及びでん粉に含まれるシュウ酸量"],"weko_creator_id":"13","weko_shared_id":-1},"updated":"2023-11-07T05:36:26.100173+00:00"}