{"_buckets": {"deposit": "18d76481-a229-490a-8849-6e57b165913d"}, "_deposit": {"id": "2015359", "owners": [1], "pid": {"revision_id": 0, "type": "depid", "value": "2015359"}, "status": "published"}, "_oai": {"id": "oai:u-ryukyu.repo.nii.ac.jp:02015359", "sets": ["1642838320901", "1642838412624"]}, "author_link": [], "item_1617186331708": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "\u8336\u306b\u95a2\u3059\u308b\u7814\u7a76\u3000\u7b2c4\u5831\uff0e\u8336\u8449\u306e\u6fb1\u7c89\u306e\u542b\u91cf", "subitem_1551255648112": "ja"}, {"subitem_1551255647225": "Studies on tea 4. The content of starch in tea leaves.", "subitem_1551255648112": "en"}]}, "item_1617186419668": {"attribute_name": "Creator", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "\u4ef2\u6751, \u5b9f\u4e45", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "Nakamura, Sanehisa", "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_1617186499011": {"attribute_name": "Rights", "attribute_value_mlt": [{"subitem_1522650717957": "ja", "subitem_1522651041219": "\u6c96\u7e04\u8fb2\u696d\u7814\u7a76\u4f1a"}]}, "item_1617186626617": {"attribute_name": "Description", "attribute_value_mlt": [{"subitem_description": "\u8336\u8449\u304b\u3089\u6fb1\u7c89\u3092\u5358\u96e2\uff0c\u3055\u3089\u306b\u30a2\u30df\u30ed\u30fc\u30b9\u304a\u3088\u3073\u30a2\u30df\u30ed\u30da\u30af\u30c1\u30f3\u306e\u5206\u96e2\u3092\u884c\u3044\u305d\u308c\u3089\u306e\u542b\u91cf\u304a\u3088\u3073\u30e8\u30fc\u30c9\u5448\u8272\u6db2\u306e\u53ef\u8996\u90e8\u5438\u53ce\u30b9\u30da\u30af\u30c8\u30eb\u3092\u6c42\u3081\u305f\u30021\uff0e1.0kg\u306e\u8336\u8449\u304b\u3089\u6fb1\u7c892.0g\u3092\u5f97\u305f\u3002\u53ce\u7387\u306f0.2\uff05\uff08\u5bfe\u65b0\u9bae\u8449\uff09\u3067\u3042\u3063\u305f\u3002\u307e\u305f1.0g\u306e\u6fb1\u7c89\u304b\u3089\u30a2\u30df\u30ed\u30fc\u30b9\u304a\u3088\u3073\u30a2\u30df\u30ed\u30da\u30af\u30c1\u30f3\u305d\u308c\u305e\u308c0.25g\u304a\u3088\u30730.65g\u5f97\u305f\u30022\uff0e\u6fb1\u7c89\uff0c\u30a2\u30df\u30ed\u30fc\u30b9\u304a\u3088\u3073\u30a2\u30df\u30ed\u30da\u30af\u30c1\u30f3\u306e\u30e8\u30a6\u7d20\u6eb6\u6db2\u306e\u53ef\u8996\u90e8\u5438\u53ce\u30b9\u30da\u30af\u30c8\u30eb\u3092\u6e2c\u5b9a\u3057\u305f\u3068\u3053\u308d\uff0c\u6975\u5927\u5438\u53ce\u6ce2\u9577\u306f\u305d\u308c\u305e\u308c585nm\uff0c590nm\u304a\u3088\u3073550nm\u3067\u3042\u3063\u305f\u3002", "subitem_description_type": "Other"}, {"subitem_description": "Contents of starch, amylose and amylopectin in the leaves of tea were measured. 1. Starch was prepared from the leaves of tea by the yield of 0.20% for the fresh tissues. Amylose and amylopectin was prepared from 1.00g of the starch by the yield of 25% and 65%, respectively. 2. The iodine coloration spectrum of the starch, amylose and amylopectin showed the characteristic of their own. The maximun of absorption of the iodine coloration spectrum of the starch, amylose and amylopectin was observed about 585, 590 and 550nm, respectively.", "subitem_description_type": "Other"}, {"subitem_description": "\u8ad6\u6587", "subitem_description_type": "Other"}]}, "item_1617186643794": {"attribute_name": "Publisher", "attribute_value_mlt": [{"subitem_1522300295150": "ja", "subitem_1522300316516": "\u6c96\u7e04\u8fb2\u696d\u7814\u7a76\u4f1a"}, {"subitem_1522300295150": "en", "subitem_1522300316516": "Okinawa Agriculture Research Society"}]}, "item_1617186702042": {"attribute_name": "Language", "attribute_value_mlt": [{"subitem_1551255818386": "jpn"}]}, "item_1617186920753": {"attribute_name": "Source Identifier", "attribute_value_mlt": [{"subitem_1522646500366": "ISSN", "subitem_1522646572813": "1344-1477"}, {"subitem_1522646500366": "NCID", "subitem_1522646572813": "AN00083297"}]}, "item_1617186941041": {"attribute_name": "Source Title", "attribute_value_mlt": [{"subitem_1522650068558": "ja", "subitem_1522650091861": "\u6c96\u7e04\u8fb2\u696d"}]}, "item_1617187056579": {"attribute_name": "Bibliographic Information", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "1983-03", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "1\uff652", "bibliographicPageEnd": "18", "bibliographicPageStart": "15", "bibliographicVolumeNumber": "18"}]}, "item_1617258105262": {"attribute_name": "Resource Type", "attribute_value_mlt": [{"resourcetype": "journal article", "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", "download_preview_message": "", "file_order": 0, "filename": "340.pdf", "future_date_message": "", "is_thumbnail": false, "mimetype": "", "size": 0, "url": {"objectType": "fulltext", "url": "https://u-ryukyu.repo.nii.ac.jp/record/2015359/files/340.pdf"}, "version_id": "6b4cff58-e58d-4606-b4e8-838d748e61fa"}]}, "item_title": "\u8336\u306b\u95a2\u3059\u308b\u7814\u7a76\u3000\u7b2c4\u5831\uff0e\u8336\u8449\u306e\u6fb1\u7c89\u306e\u542b\u91cf", "item_type_id": "15", "owner": "1", "path": ["1642838320901", "1642838412624"], "permalink_uri": "http://hdl.handle.net/20.500.12000/0002015359", "pubdate": {"attribute_name": "PubDate", "attribute_value": "2009-01-29"}, "publish_date": "2009-01-29", "publish_status": "0", "recid": "2015359", "relation": {}, "relation_version_is_last": true, "title": ["\u8336\u306b\u95a2\u3059\u308b\u7814\u7a76\u3000\u7b2c4\u5831\uff0e\u8336\u8449\u306e\u6fb1\u7c89\u306e\u542b\u91cf"], "weko_shared_id": -1}