著者

岡田 奈々 雨宮 尚之 藤井 陽介 中村 武恒 荻津 透 小平 政宣 小野 通隆 折笠 朝文 野田 耕司

出版者

低温工学・超伝導学会

雑誌

低温工学・超電導学会講演概要集 = Meetings of Cryogenics and Superconductivity (ISSN:09195998)

巻号頁・発行日

vol.80, 2009-05-13

著者

藤田 利治 藤井 陽介 渡辺 好宏 小坂 仁 和田 敬仁 森 雅亮 横田 俊平

出版者

一般社団法人 日本薬剤疫学会

雑誌

薬剤疫学 (ISSN:13420445)

巻号頁・発行日

vol.15, no.2, pp.73-95, 2010 (Released:2011-03-22)

参考文献数

14

被引用文献数

15 17

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Objective: The mechanism underlying the development of neuropsychiatric symptoms such as unconsciousness, abnormal behavior, delirium, hallucinations, and convulsions in influenza has not been thoroughly investigated. The relationship between drug administration and neuropsychiatric symptoms during influenza is also poorly understood. This study is the first pharmacoepidemiologic study focused on investigating the relationship between drug administration and neuropsychiatric symptoms.Design: Cohort studyMethods: Study subjects were patients under 18 years old who had influenza during the 2006/07 season. We prepared two kinds of questionnaires for doctor and for patient's family, and carried out the survey between January and March, 2007. Using data from 9,389 patients, we analyzed the relationship between neuropsychiatric symptoms, such as delirium, unconsciousness and convulsion, and drug administration of acetaminophen and oseltamivir.Results: Analysis of the relationship between delirium and drug administration provided hazard ratios of 1.55(p=0.061)for acetaminophen and 1.51(p=0.084)for oseltamivir. These hazard ratios, which were adjusted for risk factors by multivariate analysis of the proportional hazard model, showed an increasing tendency of delirium after administration of each drug. In patients who received oseltamivir, a high incidence of delirium was observed between 6 and 12 hours after onset of fever. Furthermore, delirium was found to develop in a shorter time following oseltamivir use than it did after acetaminophen use. There was no relationship between unconsciousness and acetaminophen administration, as demonstrated by a hazard ratio of 1.06(p=0.839). The incidence of unconsciousness increased significantly with oseltamivir use with a hazard ratio of 1.79(p=0.0389), and unconsciousness was found to occur in a short time after oseltamivir use.Conclusion: The results obtained from this study suggest that there are increased risks of delirium and unconsciousness with drug administration. Further pharmacoepidemiologic studies for hypothesis testing are required to study the relationship between abnormal behavior and drug administration.

著者

藤井 陽介 山下 成治

出版者

日本水産工学会

雑誌

日本水産工学会誌 (ISSN:09167617)

巻号頁・発行日

vol.53, no.1, pp.27-30, 2016 (Released:2017-09-01)

参考文献数

4

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The purpose of this study is to model how to decide a quality of kelp product. The quality of kelp product is decided by numerical standard (length, weight and breath)and non-numerical standard (color and bentness). It is difficult to estimate quality of kelp product, because non-numerical standard cannot be evaluated before drying. The quality classification in this study was carried out with 276 pieces of kelp from Fukushima area in Hokkaido which were graded by inspection institute. The authors assumed that the quality of kelp product is determined in two steps: numerical judgment and non-numerical judgment. The transition ratio between two steps was estimated. In this case, the grade of many kelp products went down in the second step. This transition suggests the necessity of reconsidering the management strategy.

著者

小関 聡美 藤井 陽介 加藤 登 安永 廣作 北上 誠一 新井 健一

出版者

東海大学

雑誌

東海大学紀要. 海洋学部 (ISSN:13487620)

巻号頁・発行日

vol.4, pp.21-29, 2006-11-30

被引用文献数

2

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スケトウダラとパシフィック・ホワィティングの混合肉糊に3% 牛血漿粉末を添加し, 30℃ または50℃ で数時間予備加熱し, さらに90℃ で20 分加熱した. 30℃ で加熱すると, 続く90℃ の加熱によって肉糊は強い坐りゲルを形成するようになり, 二段加熱ゲルの破断強度とゲル剛性は高値に達する. 混合肉中のスケトウダラの割合を増やすと, 破断強度の最大値は比例的に増加するが, ゲル剛性はあまり増加しなかった. 一方, 50℃ で加熱すると肉糊は坐りゲルを形成せず, 全ての二段加熱ゲルの物性は低値に留まった.これらの結果は, 二段加熱ゲルの物性を大きく増強させる牛血漿粉末の機能が, 坐りを伴うゲルと坐りを伴わないゲルに対してでは明らかに異なることを示している.The functional effect of bovine plasma on heat-induced gel formation of the mixture of salt-ground meats from walleye pollack and Pacific whiting surimi was investigated in connection with preheating temperature.The mixture of salt-ground meats was preheated at 30 or 50℃ for several hours in the presence of 3% bovine plasma powder, and subsequently heated at 90℃ for 20 minutes to prepare two-step heated gel.Preheating of the mixture of salt-ground meats with bovine plasma at 30℃ increased the breaking strength and the gel stiffness of two-step heated gel. The maximum values of breaking strength were proportionally increased with rising of the ratio of walleye pollack surimi in the mixture, but those of gel stiffness were not increased. On the other hand, the preheating of the mixture with bovine plasma at 50℃ did not promote gel formation and consequently the breaking strength as well as the gel stiffness of all of two-step heating gels remained lower values.These results indicated that a functional effect of bovine plasma powder on the heat-induced gel formation of salt-ground meats with and without setting was evidently different.