{"created":"2023-06-19T09:18:29.655240+00:00","id":31392,"links":{},"metadata":{"_buckets":{"deposit":"bd1cc876-4995-4349-9aaf-ab2a4b4e494f"},"_deposit":{"created_by":1,"id":"31392","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"31392"},"status":"published"},"_oai":{"id":"oai:kumadai.repo.nii.ac.jp:00031392","sets":["399:562","585:620:735"]},"author_link":["78310","147187"],"item_15_alternative_title_22":{"attribute_name":"その他の言語のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Studies on the digestion of starch using various foods"}]},"item_15_alternative_title_23":{"attribute_name":"タイトル（ヨミ）","attribute_value_mlt":[{"subitem_alternative_title":"カクシュ ショクヒン オ モチイタ デンプン ノ ショウカ ニ カンスル キョウザイ ケンキュウ"}]},"item_15_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2019-12-16","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"233","bibliographicPageStart":"231","bibliographicVolumeNumber":"68","bibliographic_titles":[{"bibliographic_title":"熊本大学教育学部紀要"}]}]},"item_15_creator_3":{"attribute_name":"別言語の著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Kawano, Shoki"}],"nameIdentifiers":[{"nameIdentifier":"147187","nameIdentifierScheme":"WEKO"}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":"","affiliationNameIdentifierScheme":"ISNI","affiliationNameIdentifierURI":"http://www.isni.org/isni/"}],"affiliationNames":[{"affiliationName":"","affiliationNameLang":"ja"}]}],"creatorNames":[{"creatorName":"島田, 秀昭","creatorNameLang":"ja"},{"creatorName":"Shimada, Hideaki","creatorNameLang":"en"},{"creatorName":"シマダ, ヒデアキ","creatorNameLang":"ja-Kana"}],"familyNames":[{"familyName":"島田","familyNameLang":"ja"},{"familyName":"Shimada","familyNameLang":"en"},{"familyName":"シマダ","familyNameLang":"ja-Kana"}],"givenNames":[{"givenName":"秀昭","givenNameLang":"ja"},{"givenName":"Hideaki","givenNameLang":"en"},{"givenName":"ヒデアキ","givenNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"78310","nameIdentifierScheme":"WEKO"}]}]},"item_15_description_17":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_15_description_46":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"subitem_description":"論文(Article)","subitem_description_type":"Other"}]},"item_15_description_5":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"In the textbook of lower secondary school science, the digestion of starch using starch glue has been introduced as an experiment. The experiment using starch glue is easy to prepare, but it might be difficult for students to think in relation to food. In the present study, to develop the visual teaching materials on starch digestion, we examined the ease of observation of the starch granules contained in various food using a microscope. Furthermore, the teaching materials on the gelatinization and aging on starch digestion were also examined.","subitem_description_type":"Other"}]},"item_15_publisher_36":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"熊本大学"}]},"item_15_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"21881871","subitem_source_identifier_type":"ISSN"}]},"item_15_source_id_9":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12653153","subitem_source_identifier_type":"NCID"}]},"item_15_subject_20":{"attribute_name":"日本十進分類法","attribute_value_mlt":[{"subitem_subject":"375.423","subitem_subject_scheme":"NDC"}]},"item_15_text_18":{"attribute_name":"形態","attribute_value_mlt":[{"subitem_text_value":"6553688 bytes"}]},"item_15_text_47":{"attribute_name":"資源タイプ・ローカル","attribute_value_mlt":[{"subitem_text_value":"紀要論文"}]},"item_15_text_48":{"attribute_name":"資源タイプ・NII","attribute_value_mlt":[{"subitem_text_value":"Departmental Bulletin Paper"}]},"item_15_text_49":{"attribute_name":"資源タイプ・DCMI","attribute_value_mlt":[{"subitem_text_value":"text"}]},"item_15_text_50":{"attribute_name":"資源タイプ・ローカル表示コード","attribute_value_mlt":[{"subitem_text_value":"02"}]},"item_15_version_type_19":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"河野, 将己"}],"nameIdentifiers":[{"nameIdentifier":"147187","nameIdentifierScheme":"WEKO"}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":"","affiliationNameIdentifierScheme":"ISNI","affiliationNameIdentifierURI":"http://www.isni.org/isni/"}],"affiliationNames":[{"affiliationName":"","affiliationNameLang":"ja"}]}],"creatorNames":[{"creatorName":"島田, 秀昭","creatorNameLang":"ja"},{"creatorName":"Shimada, Hideaki","creatorNameLang":"en"},{"creatorName":"シマダ, ヒデアキ","creatorNameLang":"ja-Kana"}],"familyNames":[{"familyName":"島田","familyNameLang":"ja"},{"familyName":"Shimada","familyNameLang":"en"},{"familyName":"シマダ","familyNameLang":"ja-Kana"}],"givenNames":[{"givenName":"秀昭","givenNameLang":"ja"},{"givenName":"Hideaki","givenNameLang":"en"},{"givenName":"ヒデアキ","givenNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"78310","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2020-03-03"}],"displaytype":"detail","filename":"KKK0068_231-233.pdf","filesize":[{"value":"6.6 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KKK0068_231-233.pdf","url":"https://kumadai.repo.nii.ac.jp/record/31392/files/KKK0068_231-233.pdf"},"version_id":"50eb492d-0172-4fb5-8c48-c3bb3b3c182a"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"starch","subitem_subject_scheme":"Other"},{"subitem_subject":"digestion","subitem_subject_scheme":"Other"},{"subitem_subject":"teaching material","subitem_subject_scheme":"Other"},{"subitem_subject":"food","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"各種食品を用いたデンプンの消化に関する教材研究","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"各種食品を用いたデンプンの消化に関する教材研究"}]},"item_type_id":"15","owner":"1","path":["562","735"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-01-27"},"publish_date":"2020-01-27","publish_status":"0","recid":"31392","relation_version_is_last":true,"title":["各種食品を用いたデンプンの消化に関する教材研究"],"weko_creator_id":"1","weko_shared_id":1},"updated":"2023-08-02T05:33:14.063223+00:00"}