著者

長尾 博

出版者

活水女子大学

雑誌

活水論文集. 音楽学部・共通教養・一般教育編 (ISSN:13426923)

巻号頁・発行日

vol.38, pp.49-57, 1995-03

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本研究の結果は、以下のとおりに要約される。(1) 危機状態尺度の信頼性について、再検査法からこの尺度の安定性が、折半法からこの尺度の内的一貫性が、また項目分析の結果から「親からの独立と依存のアンビバレンス」下位項目尺度を除く下位項目尺度の識別性が明らかにされた。(2) 社会的望ましさ尺度の結果から、高校生の場合の危機状態尺度に対する社会的規範の反映が、また虚構尺度の結果から、中学男子の場合の危機状態尺度に対する歪められた回答傾向がとらえられた。(3) 危機状態尺度総得点の得点分布は、正規性はないものの、A水準得点(問題内省水準得点)とB水準得点(問題自覚水準得点)とでそれぞれ正規性の得点分布が示された。(4) 危機状態についての自己評価と他者評価の比較に関して、A水準尺度のほうがB水準尺度よりも自己評価と他者評価の一致度が高く、生徒の状態を評価する教師側の要因が評価に大きく影響していることや「精神衰弱」下位項目尺度以外の各下位項目尺度は自己評価と他者評価の一致度が低いことが明らかにされた。

著者

寺田 貴子

出版者

活水女子大学

雑誌

活水論文集. 健康生活学部・生活学科編 (ISSN:13482572)

巻号頁・発行日

vol.48, pp.51-62, 2005-03-31

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The purple dye from shellfish, also variously known as Tyrian purple, purple of the Ancient, and Royal purple, was produced from the mucus of the hypobranchial gland of various species of marine mollusks. It is the oldest known pigment, the longest lasting, the subject of the first chemical industry, the most expensive and the best known since pre-Roman times in the Mediterranean region. In 1991, for the first time in Japan, shellfish purple was detected on fragments of ancient silk excavated from the Yoshinogari site, a village in Saga prefecture which dates to the Yayoi period (300 B.C.E.-A.D. 300). Since that time 1 have researched the dyeing properties and the history of shellfish purple, both in Japan and abroad. In this paper, the background to this study, the number of species that can be used for producing shellfish purple, the use of shellfish dye and archaeological evidence of shellfish purple are described.

著者

久木野 睦子

出版者

活水女子大学

雑誌

活水論文集. 健康生活学部・生活学科編 (ISSN:13482572)

巻号頁・発行日

vol.46, pp.61-70, 2003-03-31

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Using 2 types of commercial magnetic water manufacturing equipment, the effect of the magnetic water on the rice cooking was examined. The osmotic pressure of the magnetic water tended to be lower than that of tap water a little, though pH of the magnetic water was a value equal to pH of the tap water. In the measurement of water absorption rate of the rice, the difference between magnetic water and tap water could not be observed. In the physical property measurement of the cooked rice, the breaking energy of the rice cooked in the magnetic water was lower than that of the rice hooked in tap water to some extent, and seemed to be the soft rice. The tissue structure of the cooked rice observed by optical microscope, the cell of the rice cooked in the magnetic water was clearly, and it was guessed with the infiltration of the water to the rice inside. However, further examination will be necessary for clarifying the reason why the rice cooked in the magnetic water was soft.