2 0 0 0 OA 大腿二頭筋に発生した犬の肥満細胞腫の1例
- 著者
- 小島 健太郎 小島 早織 内海 恵利 江成 暁子
- 出版者
- 一般社団法人 日本獣医麻酔外科学会
- 雑誌
- 日本獣医麻酔外科学雑誌 (ISSN:21896623)
- 巻号頁・発行日
- vol.51, no.1, pp.13-15, 2020 (Released:2020-08-26)
- 参考文献数
- 5
肥満細胞腫(MCT)は犬の皮膚悪性腫瘍では最も多いが、筋肉内MCTの情報は極めて少ない。今回、大腿二頭筋に発生したMCTに対して外科的治療を行った症例を経験したので報告する。11歳、避妊雌、ラブラドール・レトリーバーが右大腿二頭筋に発生した最大径5.7 cmの筋肉内腫瘤を主訴に来院した。腫瘤を含む大腿二頭筋の部分切除および同側の膝窩リンパ節の摘出を行った。病理組織学的診断はMCTであったが不完全な外科マージンと評価され、c-kit遺伝子exon9に変異を認めた。術後8日目に拡大再切除を実施したが、摘出組織には組織学的に腫瘍細胞は認められなかった。術後692日に死亡するまで、再発や転移は認めなかった。本症例から筋肉内MCTの治療として筋肉の部分的切除が選択肢の1つとなる可能性が示唆された。
1 0 0 0 OA 中国雲南省の食べる茶「涼拌茶」
- 著者
- 難波 敦子 成 暁 宮川 金二郎
- 出版者
- The Japan Society of Home Economics
- 雑誌
- 日本家政学会誌 (ISSN:09135227)
- 巻号頁・発行日
- vol.49, no.2, pp.187-191, 1998-02-15 (Released:2010-03-10)
- 参考文献数
- 5
An investigation of post-heated and fermented teas (pickled teas) in Yunnan, China revealed that Liang-pan tea (a salad tea) which is considered to be made by Jinuo-zu in South Yunnan, is widely made by Thai-zu in Dehong Thai-zu Jingpo-zu Province of Yunnan. Liang-pan tea is prepared from fresh raw tea leaves, dried tea or Lephet-so, which is one of the post-heated and fermented teas of Myanmar, with salt, various spices, vegetables and oils being added. Liang-pan tea is just like a salad tea, and it is presumed that this tea originated as an edible food material, before emphasis was placed on drinking.
1 0 0 0 OA 中国雲南省の「糸引き納豆」
- 著者
- 難波 敦子 成 暁 宮川 金二郎
- 出版者
- The Japan Society of Home Economics
- 雑誌
- 日本家政学会誌 (ISSN:09135227)
- 巻号頁・発行日
- vol.49, no.2, pp.193-197, 1998-02-15 (Released:2010-03-10)
- 参考文献数
- 7
A search for the correlation between Japanese and Chinese food cultures identified the production of natto, a non-salted and fermented soybean product, in China. Natto is prepared by Jingpo-zu in Dehong Thai-zu Jingpo-zu Province of Yunnan in China. Boiled soybean covered with bamboo grass, straw or loquat leaves is left to ferment in a bamboo basket. After fermentation, it is eaten with pepper, or salt and pepper is added to produce a seasoning like Japanese miso. Salted natto is also dried for storage as drynatto, and some natto is used to prepare Shui-douchi a kind of supplementary food. Our search indicates that the nattoline from Nepal via Bhutan and Myanmar that has been presented by Sasaki can be extended to Yunnan in China.
1 0 0 0 中国雲南省の「糸引き納豆」
- 著者
- 難波 敦子 成 暁 宮川 金二郎
- 出版者
- 日本家政学会
- 雑誌
- 日本家政学会誌 = Journal of home economics of Japan (ISSN:09135227)
- 巻号頁・発行日
- vol.49, no.2, pp.193-197, 1998-02-01
- 参考文献数
- 6
A search for the correlation between Japanese and Chinese food cultures identified the production of natto, a non-salted and fermented soybean product, in China. Natto is prepared by Jingpo-zu in Dehong Thai-zu Jingpo-zu Province of Yunnan in China. Boiled soybean covered with bamboo grass, straw or loquat leaves is left to ferment in a bamboo basket. After fermentation, it is eaten with pepper, or salt and pepper is added to produce a seasoning like Japanese miso. Salted natto is also dried for storage as drynatto, and some natto is used to prepare Shui-douchi a kind of supplementary food. Our search indicates that the nattoline from Nepal via Bhutan and Myanmar that has been presented by Sasaki can be extended to Yunnan in China.