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1 0 0 0 広葉樹のさし木について(第V報)

著者: 杉浦孝蔵
出版者: 一般社団法人日本森林学会
雑誌: 日本林學會誌 (ISSN:0021485X)
巻号頁・発行日: vol.43, no.3, pp.106-109, 1961

1)本実験に用いた広葉樹については,樹種によつてさし木の発根,萌芽状態に著しい違いはあるが,概して広葉樹のさし木には春さしが適する5)6)7)9)。<br> 2)各季節を通して発根した樹種は,ノイバラ,コゴメウツギ,ウツギ,アオキ,ガママズミの5種である。このうちアオキ以外は一般に発根,崩芽の数量はほかの樹種に比較して優れている。<br> 3)発根の認められなかつた樹種のうち,コウヤボウキ,ヤマツツジ,ニガイチゴ,キブシ,アブラチヤン,ウコンバナ,ヤマコウバシの7種はそれぞれさし穂に着葉するものがあつた。

2021-12-01 23:00:34
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https://ci.nii.ac.jp/naid/110002831863

1 0 0 0 OA 小豆の煮熟時間の違いによる餡のレジスタントスターチ量について

著者: 亀井文渥美令菜
出版者: 宮城教育大学
雑誌: 宮城教育大学紀要 = Bulletin of Miyagi University of Education
巻号頁・発行日: vol.52, pp.211-217, 2018-01-31

Background and objectives:Traditional Japanese sweets are very popular and are often eaten in middleage and elderly people. A lot of traditional Japanese sweets are made from adzuki bean paste, which is called “An”. Adzuki beans are a good source of carbohydrate as well as of protein, because they are starchy pulse. Resistant starch(RS)escapes digestion until reaching colon and acts like dietary fiber. Recently, many researchers suggest taking this new type of dietary fiber for our health benefits. The purpose of this study was to investigate that the effect of different cooking times on RS contents and particle morphology of adzuki bean paste “An”.Methods:Adzuki beans were boiled 50, 70, 90 minutes with five times volume of water. After grinding, the mixture was strained through a sieve in order to remove husk and put into cheesecloth. Then, 6kg of stone was placed on the cheesecloth for 1 hour to dehydrate “An”. Each treatment of “An” was analyzed RS contents and observed “An” particles by optical microscope.Results:RS contents of “An” of 50, 70, 90 minutes cooking time were 6.4%, 5.0%, 4.4%, respectively. These results showed that the longer adzuki beans were cooked, the less amounts of RS were formed. Optical microscope observation showed that longer cooking time increased damaged or ruptured “An” particles.Conclusions:These results indicated that damaged “An” particles had more digestible than intact “An”particles. It might be possible that intact “An” particles resist digestive enzymes. Furthermore, starch inside ‘An’ particles might be altered their structure during cooking. These change would be affected RS contents of adzuki bean paste “An”.

2021-12-01 22:58:14
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http://id.nii.ac.jp/1138/00000657/

1 0 0 0 OA 関節筋および二関節筋を含む筋座標系による脚の機能別実効筋力評価出力分布からの機能別実効筋の推定

著者: 大島徹藤川智彦熊本水頼
出版者: 公益社団法人精密工学会
雑誌: 精密工学会誌 (ISSN:09120289)
巻号頁・発行日: vol.67, no.11, pp.1824-1828, 2001-11-05 (Released:2009-04-10)
参考文献数: 8
被引用文献数: 6 6

It has been reported that, in the two joint motor link system of the human arm, complicate muscular alignments were simplified into three antagonistic pairs of six muscles including mono- and bi-articular muscles and these six muscle strengths were defined as functionally effective muscular strengths (FEMS), and the output force distribution exerted at the endpoint of the two-joint link system comes hexagonal shape, and further the six FEMS could be estimated based on the hexagonal characteristics of the output force distribution. In this study, it has been revealed that the same relationship between the output force distribution and the FEMS could be seen in the human leg as seen in the human arm, and the leg FEMS could be estimated with the ratio between the physiological cross sectional arias (PCSA) of the antagonistic biarticular leg muscles, because of its very little variation among the previous reports.