{"created":"2023-07-25T10:30:53.256702+00:00","id":3282,"links":{},"metadata":{"_buckets":{"deposit":"722c855e-007f-486f-bd05-4709b3ad1a9e"},"_deposit":{"created_by":4,"id":"3282","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"3282"},"status":"published"},"_oai":{"id":"oai:hbg.repo.nii.ac.jp:00003282","sets":["267:572:657"]},"author_link":["13660","13661"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1989-07-10","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"43","bibliographicPageStart":"31","bibliographicVolumeNumber":"22","bibliographic_titles":[{"bibliographic_title":"広島文化女子短期大学紀要"}]}]},"item_10002_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　In the present experiment the effects of boiling and water absorption on soy beans, broad beans and mottled kidney beans were tested. In some cases histological observations were performed. Samples were stained with safranin and light green.  The results were as follows:  1) The swelling coefficients were largest in soy beans; they were 2.3 times as regards weight and volume comparing with 1.9-2.0 times in the other beans.  2) At 5°C, at which beans do not germinate, soy beans were saturated with water after 14 hours of dipping in water, and mottled kidney beans and broad beans were saturated with water after 20 and 54 hours respectively.  The absorption speed of water was larger in inverse proportion to thickness of cell wall.  3) Mottled kidney beans which had enlarged 1.5 times in water became soft by boiling for 75 minutes, and the beans were crushed at 3.3×10^4 dyns/?.","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.60171/00003275","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"広島文化女子短期大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00213869","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"09137068","subitem_source_identifier_type":"ISSN"}]},"item_10002_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"今中, 鏡子","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"13660","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Imanaka, Kyoko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"13661","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2023-05-29"}],"displaytype":"detail","filename":"22-5.pdf","filesize":[{"value":"2.4 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"22-5.pdf","objectType":"fulltext","url":"https://hbg.repo.nii.ac.jp/record/3282/files/22-5.pdf"},"version_id":"47bf75bc-93b1-48b3-ab55-85600eb03344"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"食品組織の基礎的研究 (Ⅱ) : 煮熟したマメ類について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"食品組織の基礎的研究 (Ⅱ) : 煮熟したマメ類について","subitem_title_language":"ja"},{"subitem_title":"A Fundamental Study on Food Histology (Ⅱ) : Boiled Bean Tissue","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"4","path":["657"],"pubdate":{"attribute_name":"公開日","attribute_value":"2023-03-15"},"publish_date":"2023-03-15","publish_status":"0","recid":"3282","relation_version_is_last":true,"title":["食品組織の基礎的研究 (Ⅱ) : 煮熟したマメ類について"],"weko_creator_id":"4","weko_shared_id":-1},"updated":"2023-09-13T01:39:13.494342+00:00"}