著者

岡本 信一 平岡 英一 辻井 幸雄 古田 純一郎

出版者

宝石学会(日本)

雑誌

宝石学会誌 (ISSN:03855090)

巻号頁・発行日

vol.10, no.3, pp.59-65, 1983-12-15 (Released:2017-01-16)

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Neutron radiography was used for examination of the inner parts of a pearl as one of non-destructive methods. The neutron radiography is similar to the radiography by X-rays and gamma-rays from the radio-isotopes such as Co-60, Ir-192, and Yb-169. Thermal neutrons are used for neutron radiography. The mass absorption coefficients of water and organic materials for thermal neutrons are extremely larger than those of other pearl materials (CaCO_3, MnCO_3, ……). The neutron radiographs of blue and black pearls are compared with their X-rays and gamma-rays radiographs. The former are better and sharper than the latters. The exposure methods for photographic detection of neutron imaging are described in this paper.

著者

平岡 英一 野村 明 島崎 琴子 三島 弘幸

出版者

学校法人高知学園 高知学園短期大学

雑誌

高知学園短期大学紀要 (ISSN:03894088)

巻号頁・発行日

vol.38, pp.57-67, 2008 (Released:2021-05-07)

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This study was carried out to detect umami substances (IMP: inosine monophosphate, MSG: monosodium glutamine, GMP: guanosine monophosphate) in ramen noodle soup-broth sold in restaurants and retail supermarkets in Kochi Prefecture, Japan. In particular, our study examined the connection between IMP and prefered salt levels found in blind taste test conducted by Kochi Gakuen College nutrition students. According to the analysis from our samples, the average level of IMP found in restaurant ramen soup-broth was 0.42μM/ml IMP and 0.82μM/ml in commercially sold soup-broth. However, students chose a level of 5.3μM/ml IMP as the most delicious. In both restaurant and commercial soup-broth, IMP levels varied greatly; however, the level of salt present varied slightly, the average restaurant soup-broth was 1.57% and 1.6% in commercial soup-broth. The students, however, chose a salt level of 1.1% as the most desirable from a taste standpoint. In this case, there was little difference between the students' preferences and what is commonly available in restaurants and supermarkets. Finally, based on the findings, we tried to make the most delicious ramen soup-broth by adjusting the levels of salt and IMP in supermarket soup-broth to 1% and 1.57μM/ml, respectively.