文献一覧: 農業計算学研究 (雑誌)

3 0 0 0 IR 「なめこ」の生産・流通に関する一考察

著者: 桂利夫
出版者: 京都大学農学部農業簿記研究施設
雑誌: 農業計算学研究 (ISSN:02859637)
巻号頁・発行日: no.15, pp.p59-70, 1982-10

2012-07-05 09:08:19
3 + 0 Twitter

https://ci.nii.ac.jp/naid/120000894583

2 0 0 0 OA 地球温暖化と稲作からのメタン発生量 : その国際的動向と予測

著者: 加賀爪優
出版者: 京都大学農学部農業簿記研究施設
雑誌: 農業計算学研究 (ISSN:02859637)
巻号頁・発行日: vol.24, pp.133-142, 1992-03-10

The purpose of this paper is to build the econometric model which can be used for predicting the future quantity of the methane CH4 emitted from the world rice growing and to investigate the preventing measures for the global warming. The carbon dioxide is the major green house effect gas in terms of the density in the air but it is said that the potential of the methane to cause the global warming is much larger than the carbon dioxide. In the case of carbon dioxide, the quantity of CO2 absorbed in the process of photosynthesys of the plants is almost offset by the quantity emitted through their burning. In this regards, the agricultural activities have more to do with the emission of the methane. In this paper, the aspects of the methane emission through the rice growing in the world are focussed on. The result of the econometric analysis on the global warming through the agricultural activities shows that the quantity of the methane CH4 emitted from the rice growing will be 0.12 billion tons in 1995 and 0.17 billion tons in 2080. This would be 20%-36% of the total quantity of the methane emitted by all sources in the earth. It is pointed out that the southeast asia emits the most methane and the second largest area is the centrally planned Asia. The increase rate of the methane quantity emitted in Africa is the largest in the world although the quantity of methane emitted is still very low at the moment.

2020-01-22 11:47:27
1 知恵袋
1 + 4 Wikipedia

http://hdl.handle.net/2433/54567

2 0 0 0 OA タイのコメ生産費調査と生産費およびコメ生産費のタイ・日比較

著者: 辻井博
出版者: 京都大学農学部農業簿記研究施設
雑誌: 農業計算学研究 (ISSN:02859637)
巻号頁・発行日: vol.21, pp.35-42, 1989-03-20

2008-07-06 08:29:26
1 教えて！goo
1 OKWave

http://hdl.handle.net/2433/54530

1 0 0 0 OA 農家経済経営の経営部門組織

著者: 頼平
出版者: 京都大学農学部農業簿記研究施設
雑誌: 農業計算学研究 (ISSN:02859637)
巻号頁・発行日: vol.2, pp.41-50, 1968-03-30

2020-06-17 15:58:09
1 + 2 Wikipedia

http://hdl.handle.net/2433/54366

1 0 0 0 OA 牛肉の生産・消費の国際比較 : 欧米とわが国との比較

著者: 吉田忠
出版者: 京都大学農学部農業簿記研究施設
雑誌: 農業計算学研究 (ISSN:02859637)
巻号頁・発行日: vol.18, pp.62-74, 1986-03-10

Production systems as well as consumption types of beef seem to have a wide variation among the developed countries. In France and West Germany, beef comes from dairy cows and young dairy bulls which are fattened with whole-corn-silage for short term, therefore it is very lean. In the U.S., crossbred steers and heifers of beef breed are fed with corn for short term, but in Japan, heifers and steers of beef breed and steers of dairy breed are fed with concentrate feed for long term to obtain marbled beef. This wide variation of beef production systems have a close relationship with beef consumption types in each country. In West Germany and France, traditional cooking method of beef has been boiling, shimmering or stewing, and with this method lean meat tastes very well. In the United States, people enjoy beef moslty as beef steak. And grain-fed beef with rich flavor, juiciness and tenderness is good for beef steak. Traditionally, Japanese people have taken beef as Sukiyaki, in which beef is cooked with wet heat, i. e. vegetables and high quality beef are boiled for short time with soysauce In this case beef is necessary to be marbled in order to reserve flavor and juice in beef during it is cooked. After the World War II, beef consumption types have changed significantly in most countries. In France, people began taking beef as beef steak and now most of young bull beef are exported. In the U.S. and West Germany, lean beef began to be preferred, because of people's increasing interest in health problems. In Japan, beef cooking method began showing a wide diversification, including the methods with dry heat. In most countries, beef production systems are changing to adjust themselves with the changing consumption types, except in Japan. This is a fundamental problem of Japan's beef production system.