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2 0 0 0 食べ物のおいしさに対する各感覚特性の貢献度

著者: 柳本正勝
出版者: 日本調理科学会
雑誌: 日本調理科学会誌 = Journal of cookery science of Japan (ISSN:13411535)
巻号頁・発行日: vol.35, no.1, pp.32-36, 2002-02-20
参考文献数: 28
被引用文献数: 4

食べ物のおいしさは一般に,感覚特性で決まるとされている。ところが,それぞれの重要性の差についてはあまり取り組まれてこなかった。そこで,著者が行ってきた10品目の「食べ物のおいしさとは」を考察した表を用いて,感覚特性の食べ物のおいしさに対する貢献度を比較した。6つの感覚特性,味,匂い,テクスチャー,外観,品温,音のうち,テクスチャーと味が2大特性であった。テクスチャーと味を比べれば明確な差はないが,テクスチャーの方が貢献度の高い項目が多いことが指摘できた。また,液状食品と固形食品に分けると,液状食品は味が,固形食品はテクスチャーの貢献度が高い結果を得た。外観と匂いがこれに次いで高かったが,外観のこの評価は他の調査結果と比べると低い。音は最も低かったが,これは常識的な結果と考える。

2021-10-01 17:05:14
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https://ci.nii.ac.jp/naid/110001169647

2 0 0 0 IR 漢字に関するCan-do Statements調査から見えてくるもの : 漢字の知識と運用力についての学習者意識

著者: 加納千恵子
出版者: 筑波大学留学生センター
雑誌: 筑波大学留学生センター日本語教育論集 (ISSN:13481363)
巻号頁・発行日: no.29, pp.71-92, 2014-02

2021-10-01 16:33:56
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https://ci.nii.ac.jp/naid/120005399285

2 0 0 0 OA Crystal Growth Experiments of Ice in Kibo of ISS

著者: Yoshinori FURUKAWA Etsuro YOKOYAMA Izumi YOSHIZAK Haruka TAMARU Taro SHIMAOKA Takehiko SONE
出版者: The Japan Society of Microgravity Application
雑誌: International Journal of Microgravity Science and Application (ISSN:21889783)
巻号頁・発行日: vol.31, no.3, pp.93, 2014-07-31 (Released:2020-05-14)
参考文献数: 23
被引用文献数: 1

Microgravity experiments for ice crystal growth were conducted twice in the Japan Experiment Module “Kibo” of the International Space Station. Experimental cartridges newly developed for each experiment were transported to the space station and installed in the SCOF facility. All of the experiments were possibly could be performed by using a tele-control system on the ground. Crystal patterns during free growth of ice crystals in supercooled water were observed by using specially designed interference microscopes. Experiments were carried out for ice crystal growth in supercooled pure water (D2O) and in a supercooled solution (H2O) of antifreeze glycoprotein. Based on analysis of moving images, the pattern formation mechanism of ice dendrites in pure water and the fluctuation mechanism of growth rates in protein solution are discussed.

2021-10-01 15:23:36
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2 0 0 0 OA 図書館だよりNo.189

著者: 近畿大学中央図書館
雑誌: 図書館だより = Tosyokan Dayori
巻号頁・発行日: no.189, pp.1-4, 2021-10-01

2021-10-01 15:02:26
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http://id.nii.ac.jp/1391/00022018/

2 0 0 0 OA 象徴としての竜 : 東洋と西洋との場合

著者: ブルコルターマックス Max Burkolter-Trachsel
出版者: 基督教研究会
雑誌: 基督教研究 = Kirisutokyo Kenkyu (Studies in Christianity) (ISSN:03873080)
巻号頁・発行日: vol.47, no.2, pp.250-279, 1986-03-31

論文

2021-10-01 14:08:37
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2 0 0 0 途上国産一次産品のアンフェア・トレードの分析枠組:タンザニア産コーヒーのフードシステムとフェア・トレード

著者: 辻村英之
出版者: 地域農林経済学会
雑誌: 農林業問題研究 (ISSN:03888525)
巻号頁・発行日: vol.39, no.3, pp.241-251, 2003
被引用文献数: 1

Based on the recognition that the current dominant trade never alleviates the poverty of small producers in developing countries, fair trade (FT) which intends to support producers has been developed.Though some recent studies have gone into a discussion of methods to evaluate FT by the absolute criteria of 'fairness', this study attempts to relatively evaluate whether or not FT can improve 'unfairness' of the current dominant trade, which will be clarified by this paper.As far as primary commodities are concerned, theoretical studies on the 'unfairness' of the trade date from the theory of the North-South problem in the 1960s. This paper is written with the aim of advancing a framework for analysis of unfair trade of primary commodities produced in developing countries by adoption of various theories such as the North-South problem, the World-System, the Food-System and the pricing mechanism for agricultural products. What is more, a part of results of the case study (Tanzanian coffee) from within the framework and an evaluation example of FT will be shown.