8 0 0 0 OA 校内の屋外岩石を使用した風化作用の教材化:小学校での授業実践と教育効果の検証
- 著者
- 角野 真由 星 博幸
- 出版者
- 愛知教育大学
- 雑誌
- 愛知教育大学研究報告. 自然科学編 (ISSN:18845169)
- 巻号頁・発行日
- vol.71, pp.59-66, 2022-03-01
7 0 0 0 OA 日本の哺乳類の動物地理 -イギリス諸島との比較から動物相の特徴や成り立ちを考える-
- 著者
- 河村 愛 河村 善也
- 出版者
- 愛知教育大学
- 雑誌
- 愛知教育大学研究報告. 自然科学編 (ISSN:18845169)
- 巻号頁・発行日
- vol.69, pp.63-71, 2020-03-01
3 0 0 0 OA 各種飲料からのアルギン酸ナトリウム溶液及びビーズ(人工イクラ)調製に関する調査
- 著者
- 戸谷 義明
- 出版者
- 愛知教育大学
- 雑誌
- 愛知教育大学研究報告. 自然科学編 (ISSN:18845169)
- 巻号頁・発行日
- pp.37-45, 2018-03-01
For delivery lectures of the chemical experiment related to foods, the procedure of making confectioneries were investigated. Since 2006, “Making Sweet Alginate Beads (Artificial Salmon Roe)” was chosen as a theme and the preparation methods were developed chemically. After the first report of the method and practice in 2006, three practices in 2010, 2012, and 2013 by using further developed methods were performed. The procedures and the result of the practices were detailed in this report.
2 0 0 0 OA 確実に成功する「カルメ焼きづくり」実験法の開発と実践
- 著者
- 戸谷 義明
- 出版者
- 愛知教育大学
- 雑誌
- 愛知教育大学研究報告. 自然科学編 (ISSN:18845169)
- 巻号頁・発行日
- vol.63, pp.41-51, 2014-03-01
Confections are remarkably familiar and attractive not only for the preschool or primary school children, but also for adults. Karumeyaki (foam candy made from heated sugar syrup) is known as one of confections adopted from Portugal during the Azuchi-Momoyama period and since Japanized. In order to be realized the importance and usefulness of the subject “science” by the people, a reliable experimental method for “Making Karumeyaki” with high success probability was developed. A practice by using the method was performed in a cooking room at Nagoya-Nishi Life Learning Center. The procedures and the result of the practice were detailed in this report.
2 0 0 0 IR 京都で学ぶ地学と世界遺産 ― 教員養成大学・学部における地学野外実習改善の試み ―
- 著者
- 河村 愛 河村 善也
- 出版者
- 愛知教育大学
- 雑誌
- 愛知教育大学研究報告. 自然科学編 (ISSN:18845169)
- 巻号頁・発行日
- vol.65, pp.29-36, 2016-03-01
1 0 0 0 OA Raspberry Piを用いたプログラミング教育用教材の開発
- 著者
- 福井 真二 藤澤 悠貴
- 出版者
- 愛知教育大学
- 雑誌
- 愛知教育大学研究報告. 自然科学編 (ISSN:18845169)
- 巻号頁・発行日
- vol.69, pp.23-27, 2020-03-01
1 0 0 0 OA 第四紀の環境変動と環境教育 ― 地球史からの視点 ―
- 著者
- 河村 愛 河村 善也
- 出版者
- 愛知教育大学
- 雑誌
- 愛知教育大学研究報告. 自然科学編 (ISSN:18845169)
- 巻号頁・発行日
- pp.23-30, 2018-03-01
The Quaternary is the latest period of the Earth’s history ranging from about 2.6 million years ago to the present day. Based on the results of recent researches on the Quaternary, this paper briefly outlines environmental changes during the period, which are important for understanding the present-day environment in historical context, for anticipating the environment in near future, and for seeking to learn about the significance of environmental protection. In Japan, however, the importance of the Quaternary environmental changes seems not to be adequately understood in the field of environmental education. This paper, therefore, emphasizes the importance, and presents a course for learning the environmental changes and for considering their significance to human life. We believe that the course adds new topics to classes of environmental education mainly in Japanese schools.
1 0 0 0 OA 実験教室で実施可能な柑橘類の薄皮剥き実験の開発と実践
- 著者
- 戸谷 義明
- 出版者
- 愛知教育大学
- 雑誌
- 愛知教育大学研究報告. 自然科学編 (ISSN:18845169)
- 巻号頁・発行日
- vol.66, pp.35-44, 2017-03-01
In order to be realized the importance and usefulness of the subject “science” by the people, chemical experimental methods for delivery lectures related to foods were investigated, developed and practiced. The previously published experiments “Making Karumeyaki”, “ Making Starch Syrup” were followed by the experiment “ Making Bottled Citrus Fruits”. A practice by using the method was performed in a laboratory at Nagoya City Science Museum on Sat., July 9, 2016. The procedures and the result of the practice were detailed in this report.
1 0 0 0 OA 奈良で学ぶ地学と世界遺産 ― 教員養成大学・学部における地学野外実習改善の試み ―
- 著者
- 河村 愛 河村 善也
- 出版者
- 愛知教育大学
- 雑誌
- 愛知教育大学研究報告. 自然科学編 (ISSN:18845169)
- 巻号頁・発行日
- vol.66, pp.25-33, 2017-03-01