{"created":"2023-06-19T09:14:06.436463+00:00","id":26220,"links":{},"metadata":{"_buckets":{"deposit":"6c0a9c95-f580-41e8-a087-fd9d62499c58"},"_deposit":{"created_by":1,"id":"26220","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"26220"},"status":"published"},"_oai":{"id":"oai:kumadai.repo.nii.ac.jp:00026220","sets":["399:444"]},"author_link":["147198","78310"],"item_16_alternative_title_23":{"attribute_name":"タイトル（ヨミ）","attribute_value_mlt":[{"subitem_alternative_title":"チュウガッコウ リカ サン アルカリ ト イオン ノ ジッケン デ モチイル チュウシュツ カンソウ ムラサキ キャベツ シキソ ノ 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分間抽出し乾燥させた色素では，保存期間が3 ヶ月までは抽出直後の発色と比較して，その度合いや色調に顕著な差異は見ら\nれなかった．また，15 分間抽出し乾燥させた色素では，12 ヶ月間保存した場合においても比較的安定した発色を示した．以上の結果から，抽出したムラサキキャベツ色素を乾燥させることにより長期間保存可能な実験教材を作製できることがわかった．","subitem_description_type":"Other"}]},"item_16_description_77":{"attribute_name":"URL","attribute_value_mlt":[{"subitem_description":"http://wwwsoc.nii.ac.jp/ecrk/@@@http://hdl.handle.net/2298/17616","subitem_description_type":"Other"}]},"item_16_publisher_36":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"九州地区国立大学間の連携に係る企画委員会リポジトリ部会"}]},"item_16_subject_20":{"attribute_name":"日本十進分類法","attribute_value_mlt":[{"subitem_subject":"464","subitem_subject_scheme":"NDC"}]},"item_16_text_18":{"attribute_name":"形態","attribute_value_mlt":[{"subitem_text_value":"680078 bytes"}]},"item_16_text_47":{"attribute_name":"資源タイプ・ローカル","attribute_value_mlt":[{"subitem_text_value":"雑誌掲載論文"}]},"item_16_text_48":{"attribute_name":"資源タイプ・NII","attribute_value_mlt":[{"subitem_text_value":"Journal 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