{"created":"2022-01-28T01:54:43.812900+00:00","id":2006880,"links":{},"metadata":{"_buckets":{"deposit":"3cd347be-3f3b-4925-aa7a-00b78b967298"},"_deposit":{"id":"2006880","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"2006880"},"status":"published"},"_oai":{"id":"oai:u-ryukyu.repo.nii.ac.jp:02006880","sets":["1642837622505:1642837933579:1642837935335","1642838403551:1642838406845"]},"author_link":[],"item_1617186331708":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_1551255647225":"Untersuchungen des Ananas-Nebenproduktes als alkoholischen Rohstoffes","subitem_1551255648112":"en"},{"subitem_1551255647225":"\u30d1\u30a4\u30f3\u7648\u68c4\u90e8\u679c\u6c41\u306e\u30a2\u30eb\u30b3\u30fc\u30eb\u539f\u6599\u3068\u3057\u3066\u306e\u8003\u5bdf","subitem_1551255648112":"ja"}]},"item_1617186419668":{"attribute_name":"Creator","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Hokama, Koichi","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"\u5916\u9593, \u5b8f\u4e00","creatorNameLang":"ja"}]}]},"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":"(1) Die in Okinawa gebrauchten alkoholischen Rohstoffe sind auf AM und Reis beschrankt und wenn ANS fur den Rohstoff gebraucht wird, so kanner 25% vom ganzen destillierten Sake in Okinawa besorgen. (2) Die drei Hefen von Nr. 396, Kobayashi und Saccharomyces Awamori, die in Okinawa gewohnlich gebraucht worden sind, wurden im Versuche behandelt und urteilend nach der verschiedenen Vergleichen, wurde der Versuch uber ANS, AM und GS ausgefiihrt. (3) ANS (pH 3.4) konnte eine Woche ohne weitere Behandlung und uber zwei Monate bei pH 1.0 von der HCI, konserviert werden. (4) Es brauchte etwa 17 Stunden von der lmpfung der Samen-Hefe die Garkraft die lebhafteste Zeit, worin das CO_2 Gas etwa von 20 cc stundlich entstand, erreichen zu lassen, und es schien mir, dass die Sektion des Fallens im Vergleich mit der des Steigen in der Kurve scharf war. (5) GS (pH 4.0), worin Nr. 396 gebraucht wurde, zeigte die hochste Ausbeute.","subitem_description_type":"Other"},{"subitem_description":"(1)\u6c96\u7e04\u3067\u5229\u7528\u3055\u308c\u3066\u3044\u308b\u30a2\u30eb\u30b3\u30fc\u30eb\u539f\u6599\u3068\u3057\u3066\u306f\u5ec3\u7cd6\u871c\u3068\u7c73\u7a40\u306b\u9650\u3089\u308c\u3066\u3044\u308b\u304c\u3001\u30d1\u30a4\u30f3\u5ec3\u68c4\u90e8\u679c\u6c41\u3092\u539f\u6599\u3068\u3057\u305f\u5834\u5408\u306f\u5cf6\u3055\u3093\u84b8\u6e9c\u9152\u306e25\uff05\u3092\u307e\u304b\u306a\u3044\u3046\u308b\u3002(2)\u5b9f\u9a13\u306b\u4f9b\u3057\u305f\u83cc\u4f53\u306f\u6c96\u7e04\u3067\u5e38\u7528\u3055\u308c\u3066\u3044\u308b396\u53f7\u83cc\u3001\u5c0f\u6797\u83cc\u306a\u3089\u3073\u306bSaccharomyces Awamori\u3092\u7528\u3044\u3001\u679c\u6c41\u3001\u5ec3\u7cd6\u871c\u304a\u3088\u308a\u4e21\u6df7\u5408\u6c41\u306b\u3064\u3044\u3066\u3001\u8af8\u8a66\u9a13\u3092\u884c\u306a\u3044\u8272\u3005\u6bd4\u8f03\u691c\u8a0e\u3057\u305f\u3002(3)\u679c\u6c41\u306fpH3.4\u4ed8\u8fd1\u306e\u9178\u6027\u6db2\u3067\u3001\u305d\u306e\u307e\u307e\u30671\u9031\u9593\u3001HCI\u9178\u6027\u306b\u3057\u3066pH1.0\u3067\u306f2\u30ab\u6708\u4ee5\u4e0a\u8caf\u8535\u3059\u308b\u4e8b\u304c\u3067\u304d\u305f\u3002(4)\u6700\u9ad8\u30d4\u30fc\u30af\u306b\u9054\u3059\u308b\u306e\u306f\u3001\u9152\u6bcd\u6dfb\u52a0\u3088\u308a17\u6642\u9593\u524d\u5f8c\u3067\u3001\u305d\u306e\u6642\u306eCO_2\u30ac\u30b9\u767a\u751f\u91cf\u306f\u6bce\u6642\u7d0420cc\u3067\u3001\u4e0a\u6607\u90e8\u5206\u306f\u964d\u4e0b\u90e8\u5206\u306b\u6bd4\u8f03\u3057\u3066\u7de9\u6162\u3067\u3042\u308b\u3088\u3046\u306b\u601d\u308f\u308c\u305f\u3002(5)\u6df7\u5408\u6c41(pH4.0)\u304c396\u53f7\u83cc\u3092\u4f7f\u7528\u3057\u305f\u5834\u5408\u6700\u9ad8\u306e\u30a2\u30eb\u30b3\u30fc\u30eb\u751f\u6210\u7387\u3092\u793a\u3057\u305f\u3002","subitem_description_type":"Other"},{"subitem_description":"\u7d00\u8981\u8ad6\u6587","subitem_description_type":"Other"}]},"item_1617186643794":{"attribute_name":"Publisher","attribute_value_mlt":[{"subitem_1522300295150":"ja","subitem_1522300316516":"\u7409\u7403\u5927\u5b66\u8fb2\u5bb6\u653f\u5de5\u5b66\u90e8"}]},"item_1617186783814":{"attribute_name":"Identifier","attribute_value_mlt":[{"subitem_identifier_type":"HDL","subitem_identifier_uri":"http://hdl.handle.net/20.500.12000/23272"}]},"item_1617186920753":{"attribute_name":"Source Identifier","attribute_value_mlt":[{"subitem_1522646500366":"ISSN","subitem_1522646572813":"0485-7828"},{"subitem_1522646500366":"NCID","subitem_1522646572813":"AN00250570"}]},"item_1617186941041":{"attribute_name":"Source Title","attribute_value_mlt":[{"subitem_1522650068558":"ja","subitem_1522650091861":"\u7409\u7403\u5927\u5b66\u8fb2\u5bb6\u653f\u5de5\u5b66\u90e8\u5b66\u8853\u5831\u544a"},{"subitem_1522650068558":"en","subitem_1522650091861":"The science bulletin of the Division of Agriculture, Home Economics & Engineering, University of the Ryukyus"}]},"item_1617187056579":{"attribute_name":"Bibliographic Information","attribute_value_mlt":[{"bibliographicIssueNumber":"8","bibliographicPageEnd":"168","bibliographicPageStart":"162"}]},"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":"NA","subitem_1600292170262":"http://purl.org/coar/version/c_be7fb7dd8ff6fe43"}]},"item_1617605131499":{"attribute_name":"File","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","filename":"No8p162.pdf","mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://u-ryukyu.repo.nii.ac.jp/record/2006880/files/No8p162.pdf"},"version_id":"95061bd0-26d4-409b-a6ef-1282f3046aac"}]},"item_title":"Untersuchungen des Ananas-Nebenproduktes als alkoholischen Rohstoffes","item_type_id":"15","owner":"1","path":["1642837935335","1642838406845"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2012-02-15"},"publish_date":"2012-02-15","publish_status":"0","recid":"2006880","relation_version_is_last":true,"title":["Untersuchungen des Ananas-Nebenproduktes als alkoholischen Rohstoffes"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2022-02-15T02:40:29.829723+00:00"}