著者

菅 宏

出版者

日本熱測定学会

雑誌

熱測定 (ISSN:03862615)

巻号頁・発行日

vol.11, no.4, pp.211-217, 1984-10-10 (Released:2009-09-07)

参考文献数

7

著者

小林 研介

出版者

日本熱測定学会

雑誌

熱測定 (ISSN:03862615)

巻号頁・発行日

vol.45, no.1, pp.16-22, 2018-01-25 (Released:2022-11-20)

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In this review, we describe what we can learn from noise in mesoscopic systems. We first introduce noise in electric circuits. Historical importance of noise (or equivalently fluctuation) is stressed especially in terms of the study on the Brownian motion and the fluctuation-dissipation relations. Second we introduce mesoscopic systems, which are very small, typically micrometer- or nanometer- sized, electric circuits made of metals or semiconductors by using nanofabrication technique. The biggest advantage of studying them lies in the fact that we can conduct precise experiments in a scale where quantum physics plays a key role. Finally, we discuss two examples of our noise research in mesoscopic systems, namely the experimental test of the fluctuation theorem and the shot noise in a strongly-correlated system. Our attempts will shed new light on the research field of mesoscopic quantum statistical physics and non-equilibrium quantum many-body physics.

著者

広瀬 茂久

出版者

日本熱測定学会

雑誌

熱測定 (ISSN:03862615)

巻号頁・発行日

vol.41, no.3, pp.99-103, 2014-07-25 (Released:2022-11-20)

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The challenge of determining the last two digits of absolute zero temperature attracted several groups of researchers around the world in the first half of the 20th century. It is little known that Japanese researchers, Jiro Oishi and Masao Kinoshita, were the ones who successfully settled the dispute over these two digits. Their work played a key role in defining the zero point on the thermodynamic temperature scale, and thus later in defining the unit of thermodynamic temperature, the kelvin, in terms of the absolute zero and the triple point of water. This current definition of kelvin is scheduled to be redefined based on the Boltzman constant. On the occasion of this turning point of the definition of the kelvin, it may be timely to reflect on the historic milestone work of Oishi and Kinoshita. The background and current status for changing the definition are also described.

著者

坂宮 章世 田中 晶善

出版者

日本熱測定学会

雑誌

熱測定 (ISSN:03862615)

巻号頁・発行日

vol.36, no.1, pp.31-37, 2009-01-25 (Released:2022-11-20)

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This article outlines the procedure of microbial calorimetry and its application to food microbiology and soil microbiology. The process of putrefaction of food, which can be regarded as the growth of microbes in food, and the process of carbon-source assimilation by soil microbes can be observed by a calorimetric method. From the time course of the calorimetric signal, we can obtain several values, such as the time T1/2, at which half of the total heat evolution is completed, and the time M, at which the heat-evolution rate reaches its maximum value. By analyzing the dependencies of these parameters on a chemical concentration such as sodium chloride, several repressive parameters of the chemical can be evaluated: the concentration Ki, at which the specific putrefactive or assimilative activity is half repressed; the repressive cooperativity m; and the minimum inhibition concentration MIC. This calorimetric method has the advantages that it does not require highly specialized knowledge or skills in either food or soil microbiology and that it can detect the putrefactive and assimilative activities of both “viable but non-culturable” and culturable microbes.

著者

伊佐 公男 野川 正弘

出版者

日本熱測定学会

雑誌

熱測定 (ISSN:03862615)

巻号頁・発行日

vol.10, no.1, pp.2-7, 1983

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Thermal decomposition of magnesium sulfate heptahydrate was studied by TG-DTG-DTA under various sealed atmospheres (open, quasi-sealed, and completely sealed). In the case of open system, stable hexahydrate was obtained, and in the case of quasi-sealed system (29.8μm∅ and 130μm∅ tungsten wires), stable tri-, di-, and mono-hydrate were obtained. However in the case of completely sealed system, mono-hydrate was only obtained. Concerning the condition of completely sealed system, there is some relation between the results of MgSO₄·7H₂O and CaSO₄·2H₂O. In the case of CaSO₄·2H₂O, the hemihydrate was obtained under completely sealed system. The results explain directly that self-generated atmosphere plays an important role of dehydration reaction. The intermediate stages of dehydration were easily obtained by this method.

出版者

日本熱測定学会

雑誌

熱測定 (ISSN:03862615)

巻号頁・発行日

vol.34, no.4, pp.182-184, 2007-08-31 (Released:2009-09-07)

著者

小沢 丈夫

出版者

日本熱測定学会

雑誌

熱測定 (ISSN:03862615)

巻号頁・発行日

vol.16, no.2, pp.77-80, 1989-04-30 (Released:2009-09-07)

参考文献数

11

著者

中村 成芳 城所 俊一

出版者

日本熱測定学会

雑誌

熱測定

巻号頁・発行日

vol.34, no.3, pp.113-119, 2007

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天然(N)状態,変性(D)状態と構造的に区別される状態であるモルテングロビュール(MG)状態はいくつかの蛋白質の変性の平衡論的な中間状態として発見された。MG状態は,N状態と同程度の2次構造を持ったコンパクトな球状であるが3次構造は大きく揺らいでいる。最近,我々は等温滴定熱量計を用いて,蛋白質のpH転移に伴うエンタルピー変化を評価する手法として等温酸滴定熱量測定法(IATC)を開発した。本法を用いて,シトクロム<i>c</i>のN状態からMG状態へのpH転移を直接熱量計で観測し,N状態からMG状態への転移は小さいエンタルピー変化を伴う2状態転移であることを確認した。またシトクロム<i>c</i>のN状態からD状態への熱転移を高精度DSCで解析することで,転移の際にMG状態が観測されることを示した。

著者

前園明一

出版者

日本熱測定学会

雑誌

熱測定

巻号頁・発行日

vol.27, no.1, 2000-01-15