{"created":"2022-02-22T02:42:27.916064+00:00","id":2015359,"links":{},"metadata":{"_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":["1642838163960:1642838308020:1642838308479:1642838320901","1642838403551:1642838412624"]},"author_link":[],"item_1617186331708":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_1551255647225":"茶に関する研究　第4報．茶葉の澱粉の含量","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":"仲村, 実久","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":"沖縄農業研究会"}]},"item_1617186626617":{"attribute_name":"Description","attribute_value_mlt":[{"subitem_description":"茶葉から澱粉を単離，さらにアミロースおよびアミロペクチンの分離を行いそれらの含量およびヨード呈色液の可視部吸収スペクトルを求めた。1．1.0kgの茶葉から澱粉2.0gを得た。収率は0.2％（対新鮮葉）であった。また1.0gの澱粉からアミロースおよびアミロペクチンそれぞれ0.25gおよび0.65g得た。2．澱粉，アミロースおよびアミロペクチンのヨウ素溶液の可視部吸収スペクトルを測定したところ，極大吸収波長はそれぞれ585nm，590nmおよび550nmであった。","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":"論文","subitem_description_type":"Other"}]},"item_1617186643794":{"attribute_name":"Publisher","attribute_value_mlt":[{"subitem_1522300295150":"ja","subitem_1522300316516":"沖縄農業研究会"},{"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":"沖縄農業"}]},"item_1617187056579":{"attribute_name":"Bibliographic Information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1983-03","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1･2","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","filename":"340.pdf","mimetype":"application/pdf","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":"茶に関する研究　第4報．茶葉の澱粉の含量","item_type_id":"15","owner":"1","path":["1642838320901","1642838412624"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2009-01-29"},"publish_date":"2009-01-29","publish_status":"0","recid":"2015359","relation_version_is_last":true,"title":["茶に関する研究　第4報．茶葉の澱粉の含量"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2022-10-31T07:35:39.904579+00:00"}