著者

笠置 康 斉藤 真知子 松岡 明博 那須 由美子

出版者

社団法人日本循環器学会

雑誌

Circulation journal : official journal of the Japanese Circulation Society (ISSN:13469843)

巻号頁・発行日

vol.68, 2004-10-20

著者

高橋 薫 村松 浩幸 椿本 弥生 金 隆子 金 俊次 村岡 明 堀田 龍也

出版者

日本教育工学会

雑誌

日本教育工学会論文誌 (ISSN:13498290)

巻号頁・発行日

vol.33, pp.97-100, 2009

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本稿では,総合的な学習の時間にアントレプレナー教育(起業家教育)に取り組んでいる山形県米沢市立南原中学校の実践を,言語力育成の観点から評価した結果を報告する.同校の実践では,一連のビジネスのプロセスの中に,言語力育成に配慮した授業デザインがなされている.生徒の言語力の変容を,実践の前後に生徒が書いた意見文の質(客観的評価)と,実践後のアンケート(主観的評価)から評価した.その結果,実践後は産出する文章の質を向上させており,より高度な論証を行っていることが明らかになった.また,実践後のアンケートから,生徒は自らの言語力の伸張に自信を深めていることが確認された.以上のことから,客観的評価と主観的評価の双方から,言語力の伸張が確認され,授業デザインの効果が推察された.

著者

深谷 哲也 坂本 秀樹 村岡 明高 高見 澤一裕 堀津 浩章

出版者

社団法人日本農芸化学会

雑誌

日本農藝化學會誌 (ISSN:00021407)

巻号頁・発行日

vol.68, no.2, pp.233-239, 1994-02-01

被引用文献数

2 2

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Worcestershire sauce production might include a fermentation step. The raw materials have high osmotic pressure, so we set out to select an osmotolerant yeast strain suitable for Worcestershire sauce production. Three commonly used yeasts were evaluated : Soccharomyces cerevisiae OC-2, a wine yeast;Kluyveromyces fragilis IFO 0288, widely used for fermentation of kefir grains ; and Zygosaccharomyces rouxii IFO 0493, a soy sauce yeast. In the range of total sugar Concentrations of 28.1-47.8% (the mixture contained sucrose, glucose, and fructose) cell numbers and ethanol production decreased as the sugar concentration rose, especially with K.fragilis. The relationship between the total sugar concentration and ethanol production by each yeast was expressed as follows : S.cerevisiae OC-2 (n=8, r=0.999) P=-1.54×10^-4×S^3+1.72×10^-2×S^2-0.649×S+8.91 K.fragilis IFO 0288 (n=8, r=0.995) P=(-3.57×10^-2×S)+1.74 Z.rouxii IFO 0493 (n=8, r=0.987) P=-1.15×10^-3×S^2+9.38×10^-2×S-1.36 Where P is the ethanol production and S is the total sugar concentration. Under the usual conditions for Worcestershire sauce production, with 39% total sugars, S.cerevisiae OC-2 had the greatest osmotolerance of the three yeasts, with higher ethanol productivity and satisfactory production of aromatic components than the other yeasts. We selected S.cerevisiae OC-2 for trial in the proposed new step in Worcestersbire sauce production.

著者

家宅田 和彦 原田 修治 長岡 明 白井 修一 日田 官 黒須 清一

出版者

一般社団法人 日本泌尿器科学会

雑誌

日本泌尿器科学会雑誌

巻号頁・発行日

vol.89, no.2, 1998

著者

藤岡 明房

出版者

小学館

雑誌

サピオ

巻号頁・発行日

vol.21, no.18, pp.23-25, 2009-10-14

著者

鶴岡 明美

出版者

お茶の水女子大学

雑誌

人間文化論叢 (ISSN:13448013)

巻号頁・発行日

vol.8, pp."1-1"-"1-11", 2005

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In the late Edo period, the government took on the topographical survey for the area around Edo under their direct rule. Shinpen Musashi fudoki (a record of Musashi province, executed in 1828), which I am taking up in this article, is the first fruits of the project and confines many illustrations of topographical points. The purpose of this article rises in constructing the base for examining how such representations created by the project relate the state power through the analysis of the illustrations for Shinpen Musashi fudoki. As a result, the author found that its style was under the strong influence of meisho-zue, a series of illustrated guidebooks having prevailed at that time. The influence is significant in the composition and the depiction of such details as trees or mountains. On the other hand, Shinpen Musashi fudoki is almost irrelevant to various aspects of meisho-zue other than the style for the depiction of scenery. For example, such illustrations as cityscape which are frequently inserted in meisho-zue are scarcely seen in Shinpen musashi fudoki. It derives from the fact that the purpose of its edition is totally different from meisho-zue's one. It was to reconstruct the history of the area following the viewpoint of the ruler at the time, Tokugawa.

著者

富岡 明美

出版者

平安女学院大学

雑誌

平安女学院短期大学紀要 (ISSN:02870878)

巻号頁・発行日

vol.21, pp.19-28, 1990

著者

井上 勝夫 木村 翔 前原 暁洋 渡辺 秀夫 松岡 明彦

出版者

日本建築学会

雑誌

日本建築学会計画系論文集 (ISSN:13404210)

巻号頁・発行日

vol.60, no.477, pp.1-10, 1995

被引用文献数

4

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With regard to residential flooring products, which has been researched and developed particularly considering improvement of floor impact sound insulation performance in various ways. However, it has become a problem that wooden flooring materials, which is very often used recently, is too soft that impairs a foot step feeling. Judging from those habitabilitv of floors used under residential condition, the flooring materials which possesses proper elasticity, is required. As a measure for the present, flooring materials must be tried to develop considering relationship between human sense, floor vibration response and floor impact sound insulation performance and those needs to be evaluated synthetically. In this paper, we made the experiment on impact force time characteristics of a sole by foot stepping on a floor, which should become important parameter when relation of hardness of floor and sense quantity is examined.