著者

淺海 真弓

出版者

鹿児島県立短期大学

雑誌

鹿児島県立短期大学紀要.自然科学篇 = Bulletin of Kagoshima Prefectural College. Natural sciences (ISSN:02861208)

巻号頁・発行日

no.68, pp.1-11, 2017-12-28

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アボカドの種子から色素を抽出した染色液を作製し,素材の異なる6 種類の白布の染色を行った。それぞれの染色布の色彩的特徴を定量的に把握するために,画像解析の手法により色彩情報量を算出した。その結果,アボカド種子染色布の色相は黄みの橙〜赤みの黄色の領域にあり,暖色系の色相に染まることがわかった。絹,羊毛,ナイロンのペプチド結合をもつ繊維で濃色に染まることが確認された。クエン酸と重曹による媒染を行い,重曹媒染の方が濃く染めることができるが,不均一な染まり方をしていることが推察された。これらの結果から,廃棄されるアボカド種子を用いた草木染めの教材としての可能性についても検討された。

著者

大山 重信 花園 冬子 Shigenobu OOYAMA Fuyuko HANAZONO

出版者

鹿児島県立短期大学

雑誌

鹿児島県立短期大学紀要 自然科学篇 (ISSN:02861208)

巻号頁・発行日

vol.39, pp.27-36, 1988-12-15

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Karukan is one of the typical Japanese style confections. It is produced and sold by many companies in Kagoshima district. But, every product seems to be somewhat different in its taste and texture. So, the anthors planed to test consumer's preference as well as its physical properties. In this paper, some physical properties of six "Karukan" samples are given. Moisture, sweetness, propousness, and whiteness were measured. Texture of the samples was also investigated with rheometer, extension meter, and texturometer. Difference in obtained values was considered to have relations directly with the difference in the taste and palatability of the samples. But, on the whole, there was no sample which got good remark all round.

著者

大山 重信 花園 冬子

出版者

鹿児島県立短期大学

雑誌

鹿児島県立短期大学紀要. 自然科学篇 (ISSN:02861208)

巻号頁・発行日

vol.38, pp.5-14, 1987-12-15

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Karukan is one of the most popular and typical Japanese-style confections. It is made from yam, sugar, and rice flour in the main, and it is made in Kagoshima region especially. Akashiya, an old established shop for making and marketing of many kinds of confections including "Karukan", insists on "Karukan" was originated by Rokubei Yashima in the first year of Ansei (1854). But, Haraguchi discovered an ancient manuscript written in 1801. A menu was recorded in the manuscript, and it consisted of "Karukan" as well as various fine dishes. He also discovered an additional record of "Karukan". It was of 1786. Moreover, an older record of "Karukan" was discovered by Tsukiji by chance. It was written in the 6th year of Shotoku (1716). With the authority of those ancient manuscripts, Haraguchi takes a view of "Karukan" must be originated in around the Shotoku era when the sugar manufacture in the Amami Islands was coming to stay. Taking the history of sugar in Japan and the ancient manuscripts into consideration the authors guess "Karukan" was originated in about the time from 1686 to 1716.

著者

堀田 満 Mitsuru HOTTA 鹿児島県立短期大学

出版者

鹿児島県立短期大学

雑誌

鹿児島県立短期大学紀要 自然科学篇 (ISSN:02861208)

巻号頁・発行日

vol.55, pp.1-108, 2004-12-24

著者

堀田 満

出版者

鹿児島県立短期大学

雑誌

鹿児島県立短期大学紀要. 自然科学篇 (ISSN:02861208)

巻号頁・発行日

vol.56, pp.19-51, 2005-12-22

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In this paper, the classification, distribution and diversity of lifeforms of oil resource plants are briefly reviewed based on the Hotta file. Plant species for oil resource are around 580, including 9 species of Gymnosperms, 65 species of Monocotyledons and 508 species of Dicotyledons. The number of plants whose oil are used as a cooking/food is estimated to be 400 species (ca. 70%). Other plants (about 180 species, 30%) are used for medical purpose, soap, candle and fuel. Regional distribution of oil resource plants are mostly limited to warmer part of the glove. In temperate zone, warmer area of Eastern Asia (Camellia spp.), Western Asia and Mediterranean region (Brassica spp., Olea europaea), and Eastern North America (Helianthus annuus) are important oil plant of these regions. The three tropical regions of Southeastern Asia, Africa, and the Americas are the place of origin for important cultivated oil plants.

著者

大山 重信 立山 冬子 中村 希求子

出版者

鹿児島県立短期大学

雑誌

鹿児島県立短期大学紀要. 自然科学篇 (ISSN:02861208)

巻号頁・発行日

vol.45, pp.25-33, 1994-12-15

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Preference of "karukan", "harukoma", "akumaki", "bontan-zuke", "chosen-ame", "kasutera", "yokan", "hakata-senbei", and "hiyoko" has been studied with the itemized list of Table 1 in 1985 and 1986. The students majoring in food and nutrition science served as panel. 1. The above mentioned nine kinds of confectionery were evaluated with a nine-graded hedonic scale, and obtained results were shown in Fig. 1. Putting the results of 1985 and 1986 together, "karukan", "hiyoko", and "hakatasenbei" were the best preferences. "Bontan-zuke" was the worst. 2. Preference of "karukan" was evaluated with a nine-graded food action rating scale. Results of evaluation was expressed in Table 2,and "karukan" was indicated to situate in the middle of likes and dislikes. 3. Five kinds of "karukan" (AO, FU, ED, AK, NA) were evaluated with a sevengraded quality judgement scale. Results of evaluation on appearance, color, odor, palatability, sweetness, and comprehensive taste of the "karukan" samples with the scale were shown in Table 3 and 4. Results of judgment of allcomprehensive ranking were given in Table 5 and 6. Thinking of those data collectively, comprehensive ranking was considered as follows ; AK and NA were in the first rank, AD and ED were in the second, FU was in the last.

著者

山下 三香子

出版者

鹿児島県立短期大学

雑誌

鹿児島県立短期大学紀要 自然科学篇 = Bulletin of Kagoshima Prefectural College, Natural Sciences (ISSN:02861208)

巻号頁・発行日

no.67, pp.49-62, 2016-12-28

著者

大山 重信 立山 冬子

出版者

鹿児島県立短期大学

雑誌

鹿児島県立短期大学紀要. 自然科学篇 (ISSN:02861208)

巻号頁・発行日

vol.42, pp.17-29, 1991-12-16

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Karukan sample A and E were stored at-20℃ for 56 days. Thawing was made with microwave oven. Rheological properties were examined with colorimeter, rheometer, tensilon meter, and texturometer. Moisture was also determined. Moisture decreased during one week or so at the beginning of frozen storage, and whiteness decreased slightly, too. Flastic deformation values of both sample decreased by frozen storage. On the other hand, retarded elasticity and visco-elasticity remained almost unchanged (Fig.7 and 8). The values of hardness which were measured with texturometer increased at the beginning of frozen storage and the change was observed specially in the case of sample E (Fig.11 and 12). Each area of the first, second, and third peak in texture profile curve obtained on texturometer for both sample A and E increased at the biginning of frozen storage (Fig.13 and 14). It means that the work done in each chew of the samples under frozen storage is harder than that of unfrozen. Cohesiveness of sample E became larger than before freezing (Table 1). Gumminess of both sample became larger than before freezing, as well (Tabele 1). It means that more energy will be required to chew and make sample to as tate ready for swallowing. In general, the changes in properties occured during 7 days or so at the beginning of frozen strage, and the changes on sample E came out more clearly than those on sample A. Thereafter, the properties of both sample seemed to remain almost unchanged during frozen storage. The changes stated above showed the quarity of the starting samples of "Karukan" suffered deterioration more or less by frozen storage and thawing.

著者

倉元 綾子

出版者

鹿児島県立短期大学

雑誌

鹿児島県立短期大学紀要. 自然科学篇 (ISSN:02861208)

巻号頁・発行日

vol.49, pp.25-44, 1998-12-25

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This is the first interview on the Tokyo Domestic Science Research Institute (1933-1935) and its education to its graduates. On June 2nd, 1997,Professor SUZUKI Toshiko and I have done the interview to the graduates from the Institute, which was coordinated by Dr. KOURA Tomi. KOURA Tomi was one of the most famous women in the movement for peace and women in Japan. Before World War II, she had dedicated herself to women's education through this institute and others. In this institute, she had tried to educate the young women with practices and experiences of their own. The Institute built in 1933,and it was closed in 1935. The number of graduates was approximately 20,and they are all over 70 years old now. But they have clear memories of their young school days in the institute, and their teachers. This is one of the most important record on home economics education and it gives important hints for home economics today. In part 1,I described the circumstances of the interview, the establishment of the Institute, the motive behind entering the Institute, its teachers and the education.

著者

針貝 綾

出版者

鹿児島県立短期大学

雑誌

鹿児島県立短期大学紀要. 自然科学篇 (ISSN:02861208)

巻号頁・発行日

vol.52, pp.29-42, 2001-12-25

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This research aims to investigate the significance of a stage in German design history by reconstructing the history of the Darmstadt Artists' Colony. This paper provides an overview of the first period of the Colony's existance from 1898 to 1906,with special reference to an article of "Darmstaedter Kuenstlerkolonie" written by Renate Ulmer. Traditional crafts had prospered in Hessen, and it was expected that their design and quality would be enhanced in the 19th century. Against such a background, Grand Duke Ernst Ludwig of Hessen was inspired by the Arts and Crafts movement in England, which led him to make a plan to establish an artists' colony at Darmstadt. Consequently he invited its first members to join the colony : the painter Hans Christiansen, the medalist Rudolf Bosselt, the interior designer Patriz Huber, the graphic designer Paul Buerck, the sculptor Ludwig Habich, the multi-designer Peter Behrens and the Viennese architect Josef Maria Olbrich. They began to co-operate to enter for the Paris Exposition in 1900. Later, in 1901,they organized exhibition in the Artists' Colony where they showed the results they achieved during their stay in the Colony. In this exhibition, the Ernst Ludwig House, a series of public buildings and artists' dwellings on a hill-top site were also shown to public. The exhibition, which was the biggest in the history of the Artists' Colony in Darmstadt, shows a phase of the shift from Jugendstil to Art Deco. In the second period, the interior designer Daniel Greiner, the crafts designer Paul Haustein and the graphic designer Johann Vincenz Cissarz were invited to the Colony. In 1904 at the second exhibition of the Artists' Colony, which was much smaller than the first one in scale, a group-house for three families by Olbrich was on display, and the graphics and crafts were also exhibited and sold. It was of great significance that the workers' committee was established for the exhibition, connecting artists, industries and colleges in Hessen. In particular, the textiles and metalware designed by Olbrich and Haustein should be an important example of close co-operation between artists, industries and schools.

著者

坂上 ちえ子

出版者

鹿児島県立短期大学

雑誌

鹿児島県立短期大学紀要. 自然科学篇 (ISSN:02861208)

巻号頁・発行日

vol.57, pp.23-44, 2006-12-22

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今回,前報に引き続き,被服に関する色彩嗜好調査・測定に用いられる刺激試料の有効性を検討することを目的に,黒を中心に色の嗜好や評価に影響を与える刺激素材の形状方向,種類,明度について,一対比較法と順位を用いた予備測定を行った。その結果は次の通りである。1)刺激素材の表面形状の方向については,高明度の白以外で表面形状の方向に差が認められ,黒と赤ともに縦縮み方向に対する嗜好と評価が有意に低かった。2)刺激素材に用いる繊維の種類検査では,赤での評価にだけ有意性が認められ,綿ブロードの光沢の少ない色彩に対する評価が高かった。3)刺激に用いる素材のうち黒の明度差検査では,明度が最も低く光沢の少ない,黒らしい黒に対する嗜好と評価が顕著に高かった。4)前報の追試として行なった順位法による刺激試料間の比較では,前報と同様,黒のみで有意差が認められた。得点上位を実際の服地素材が占め,黒については,紙製より布製の刺激素材のほうが有効であることが示唆された。なお,本報告は,日本色彩学会関西支部九州色彩ネットワーク研究会in福岡2004(2004年12月)において口頭発表した内容に加筆したものである。