{"created":"2022-01-27T07:31:50.379268+00:00","id":2003361,"links":{},"metadata":{"_buckets":{"deposit":"ffff777b-b9c3-47fd-b28a-4fbc01ca3a77"},"_deposit":{"id":"2003361","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"2003361"},"status":"published"},"_oai":{"id":"oai:u-ryukyu.repo.nii.ac.jp:02003361","sets":["1642837622505:1642837905044:1642837909137","1642838403551:1642838407312"]},"author_link":[],"item_1617186331708":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_1551255647225":"人間に対する糖類の甘味度の物理化学的検定に関する一提案(農芸化学科)","subitem_1551255648112":"ja"},{"subitem_1551255647225":"A Proposal for the Physicochemical Determination of the Sweetness of Sugars to Man (Department of Agricultural Chemistry)","subitem_1551255648112":"en"}]},"item_1617186419668":{"attribute_name":"Creator","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"小波本, 直忠","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"Kobamoto, Naotada","creatorNameLang":"en"}]}]},"item_1617186476635":{"attribute_name":"Access Rights","attribute_value_mlt":[{"subitem_1522299639480":"open access","subitem_1600958577026":"http://purl.org/coar/access_right/c_abf2"}]},"item_1617186626617":{"attribute_name":"Description","attribute_value_mlt":[{"subitem_description":"人間に対する糖類の甘味度は, 糖類とホウ酸の分子間化合物が, pH7において示す電気泳動度の対数値に正の相関関係にあることを認めた。この関係と, 糖類の甘味度と糖溶液の濃度との関係式から, 糖濃度のみを末知な項とし, 糖類の電気泳動速度を決定することにより, 糖類の甘味度を推定できる式を導いた。また, 現在甘味度を示す単位が存在せず不便なため, シヨ糖1モルの甘味に相当する甘味を1hedes(ギリシャ語で甘味を意味する)と定義することにより, 甘味の定量化を可能にする式を導いた。この式の応用により, 新甘味剤の開発研究, 甘味発現機構の研究および, 糖類は昆虫に対し固着剤として作用することから, 甘味発現阻害機構による接触忌避剤の開発研究が可能であることを示した。","subitem_description_type":"Other"},{"subitem_description":"紀要論文","subitem_description_type":"Other"}]},"item_1617186643794":{"attribute_name":"Publisher","attribute_value_mlt":[{"subitem_1522300295150":"ja","subitem_1522300316516":"琉球大学農学部"}]},"item_1617186702042":{"attribute_name":"Language","attribute_value_mlt":[{"subitem_1551255818386":"eng"}]},"item_1617186783814":{"attribute_name":"Identifier","attribute_value_mlt":[{"subitem_identifier_type":"HDL","subitem_identifier_uri":"http://hdl.handle.net/20.500.12000/4369"}]},"item_1617186920753":{"attribute_name":"Source Identifier","attribute_value_mlt":[{"subitem_1522646500366":"ISSN","subitem_1522646572813":"0370-4246"},{"subitem_1522646500366":"NCID","subitem_1522646572813":"AN00250548"}]},"item_1617186941041":{"attribute_name":"Source Title","attribute_value_mlt":[{"subitem_1522650068558":"ja","subitem_1522650091861":"琉球大学農学部学術報告"},{"subitem_1522650068558":"en","subitem_1522650091861":"The Science Bulletin of the Faculty of Agriculture. University of the Ryukyus"}]},"item_1617187056579":{"attribute_name":"Bibliographic Information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1974-12-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"21","bibliographicPageEnd":"136","bibliographicPageStart":"131"}]},"item_1617258105262":{"attribute_name":"Resource Type","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_1617265215918":{"attribute_name":"Version Type","attribute_value_mlt":[{"subitem_1522305645492":"VoR","subitem_1600292170262":"http://purl.org/coar/version/c_970fb48d4fbd8a85"}]},"item_1617605131499":{"attribute_name":"File","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","filename":"KJ00000162473.pdf","mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://u-ryukyu.repo.nii.ac.jp/record/2003361/files/KJ00000162473.pdf"},"version_id":"3c6756fd-af29-4c60-b349-2e10c361e372"}]},"item_title":"人間に対する糖類の甘味度の物理化学的検定に関する一提案(農芸化学科)","item_type_id":"15","owner":"1","path":["1642837909137","1642838407312"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2008-02-14"},"publish_date":"2008-02-14","publish_status":"0","recid":"2003361","relation_version_is_last":true,"title":["人間に対する糖類の甘味度の物理化学的検定に関する一提案(農芸化学科)"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2022-10-31T01:20:42.566511+00:00"}