10 0 0 0 IR 味覚閾値に与える練歯磨及びその成分の影響
- 著者
- 松下 真実子 宮川 豊美 川村 一男
- 出版者
- 和洋女子大学
- 雑誌
- 和洋女子大学大学紀要 (ISSN:02893193)
- 巻号頁・発行日
- vol.24, no.2, pp.p1-15, 1983-03
The authors noted the chage of tastes after cleaning teeth, and researched the change of the taste threshold after cleaning with toothcream and the effects of each component of the toothcream; the effects of surfactants which had been added to toothcream for 20 years or more were also discussed. The results are reported here. 1. The thresholds (special thresholds) of four fundamental tastes of sweet, salty, sour, and bitter in the test group were almost similar to those which were reported 40 years ago. Therefore, the difference in the taste thresholds by age was not observed. It indicated that the surfactants added to toothcream for a long time did not affect the tastes. 2. PH of the saliva not affected by cleaning of teeth. 3. Tastes of sweet and bitter were delayed to be differentiated after cleaning of teeth, but the sour taste was not affected. 4. The tastes which were affected by intraoral stimulation by commercially available "toothcream" and the mixture solution of its components were two tastes of sweet and bitter, while salty and sour tastes were hardly affected. 5. The thresholds were increased or reduced, but generally they were increased in many cases and the threshold concentration reached to 2 to 4 times as high as the original one. 6. The component of "toothcream" which can cause the change of taste thresholds was found to be sodium laurylsulfate. Perfumes strongly affected particularly sweetness and bitterness, and sodium laurylsulfate influenced sweet, salty and bitter tastes; glycerin affected only sweetness. 7. It took 3 to 15 minutes to recover the activity to differentiate sweet, salty, sour and bitter tastes after cleaning teeth with commercially available "toothcream".
4 0 0 0 OA 思春期になぜ自尊感情が下がるのか?
- 著者
- 加藤 弘通 太田 正義 松下 真実子 三井 由里
- 出版者
- 日本青年心理学会
- 雑誌
- 青年心理学研究 (ISSN:09153349)
- 巻号頁・発行日
- vol.30, no.1, pp.25-40, 2018-08-31 (Released:2018-09-19)
- 参考文献数
- 42
- 被引用文献数
- 4
The aim of this study is to address the decline of self-esteem in puberty from a viewpoint of development of thinking, especially critical thinking disposition. The sample consists of 633 junior high school students from four schools. We conducted nine separate questionnaires. We first estimated the mean pattern of self-esteem. It showed that self-esteem declines until Time 5 (Grade 7) after that it increased; however, there was more variation after Time 5. Then we examined self-esteem across five different time points to address the decline by using a latent growth curve model. The model showed an acceptable fit to the data. The change of Individual differences of self-esteem were shown to be related to critical thinking disposition (Time 1). The results revealed that the development of critical thinking in puberty had a negative effect on the change of self-esteem: if students have a higher level of development critical thinking disposition, it predicts that their self-esteem will decline. Thus, it appears that the development of thinking would be related to the decline of self-esteem in puberty.
- 著者
- 加藤 弘通 太田 正義 松下 真実子 三井 由里
- 出版者
- 北海道大学大学院教育学研究院附属子ども発達臨床研究センター
- 雑誌
- 子ども発達臨床研究 (ISSN:18821707)
- 巻号頁・発行日
- vol.5, pp.21-30, 2014-03-25
本研究の目的は、思春期における思考の発達過程を明らかにすることと、こうした思考の発達が、自尊心の低下や大人への反抗といったこの時期の諸問題とどのように関係するのかを明らかにすることである。そのために中学生468名を対象に、批判的思考態度、自尊心、親との関係、教師との関係を含む質問紙を用いて、2年間で5回の縦断調査を行った。その結果、思考の発達を示す批判的思考態度は、2年生の後半あたりから上昇する傾向にあることが分かった。また批判的思考態度の発達の状況により生徒タイプを分類し、その後の自尊心などの発達的推移を検討した結果、中学入学時の段階で思考の発達がより進んでいる者ほど、より早く自尊心の低下や大人との関係の良さの低下が生じることが示された。
1 0 0 0 OA 味覚閾値に与える練歯磨及びその成分の影響
- 著者
- 松下 真実子 宮川 豊美 川村 一男 マツシタ マミコ ミヤカワ トヨミ カワムラ カズオ Mamiko Matsushita Toyomi MIYAKAWA Kazuo Kawamura
- 雑誌
- 大學紀要. 第2分冊, 家政系編
- 巻号頁・発行日
- vol.24, pp.1-15, 1983-03-31
The authors noted the chage of tastes after cleaning teeth, and researched the change of the taste threshold after cleaning with toothcream and the effects of each component of the toothcream; the effects of surfactants which had been added to toothcream for 20 years or more were also discussed. The results are reported here. 1. The thresholds (special thresholds) of four fundamental tastes of sweet, salty, sour, and bitter in the test group were almost similar to those which were reported 40 years ago. Therefore, the difference in the taste thresholds by age was not observed. It indicated that the surfactants added to toothcream for a long time did not affect the tastes. 2. PH of the saliva not affected by cleaning of teeth. 3. Tastes of sweet and bitter were delayed to be differentiated after cleaning of teeth, but the sour taste was not affected. 4. The tastes which were affected by intraoral stimulation by commercially available "toothcream" and the mixture solution of its components were two tastes of sweet and bitter, while salty and sour tastes were hardly affected. 5. The thresholds were increased or reduced, but generally they were increased in many cases and the threshold concentration reached to 2 to 4 times as high as the original one. 6. The component of "toothcream" which can cause the change of taste thresholds was found to be sodium laurylsulfate. Perfumes strongly affected particularly sweetness and bitterness, and sodium laurylsulfate influenced sweet, salty and bitter tastes; glycerin affected only sweetness. 7. It took 3 to 15 minutes to recover the activity to differentiate sweet, salty, sour and bitter tastes after cleaning teeth with commercially available "toothcream".
