{"created":"2023-07-25T10:30:59.172987+00:00","id":3375,"links":{},"metadata":{"_buckets":{"deposit":"09ceffcc-cc4c-49c5-abc0-fe2bd7b98dcc"},"_deposit":{"created_by":4,"id":"3375","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"3375"},"status":"published"},"_oai":{"id":"oai:hbg.repo.nii.ac.jp:00003375","sets":["267:572:672"]},"author_link":["13922","13923"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1974-08-20","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"74","bibliographicPageStart":"63","bibliographicVolumeNumber":"7","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":"　Green vegetables are often blanched in the course of being dried, frozen, canned, or cooked at home.  The blanching affects the products a great deal according to the pH of the solution, heating temperature, heating time, and the kind of the solution.  Tanaka examined the safe limit of the pH and heating temperature in view of the survived quantity of chlorophyll in spinach.  The results were as follows: (Boiling water was used in every case.) 1. pH 4~7 solution: The chlorophyll decreases in proportion to the duration of the heating.  2. pH 8~9 solution: The chlorophyll does not decrease even though it is heated for 15 minutes.  3. Sodium Bicarbonate 0.3% solution (pH 8.6): In this case one minute is the limit; therefore this is not suitable as the solution for blanching.  4. Salt 2% solution (pH 8.8), Salt 1% solution (pH 8.7): In these cases the chlorophyll does not decrease until heating 15 minutes.  5. The water served by the city (pH 7.3): The chlorophyll will be safely preserved until heating 5 minutes.  6. Soy 5% (pH 5.7), Soy bean paste solution 10% (pH 6.2): The chlorophyll will be safely preserved until heating 10 minutes.  After all, chlorophyll is easily resolved in acid or by long heating but it is not easily resolved in alkali. The result differs to some extent in accord with the kind of solute or solvent even though pH is the same.","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.60171/00003368","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":"田中, 祐彦","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"13922","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Tanaka, Sukehiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"13923","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":"7-5.pdf","filesize":[{"value":"3.3 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"7-5.pdf","objectType":"fulltext","url":"https://hbg.repo.nii.ac.jp/record/3375/files/7-5.pdf"},"version_id":"32fc5282-5216-4e15-aa58-d1bcee1055d7"}]},"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":"( 研究ノート) ほうれん草のプランチングによる葉緑素の残存量について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"( 研究ノート) ほうれん草のプランチングによる葉緑素の残存量について","subitem_title_language":"ja"},{"subitem_title":"(Note) The Survived Quantity of Chlorophyll in Spinach after Blanching","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"4","path":["672"],"pubdate":{"attribute_name":"公開日","attribute_value":"2023-03-15"},"publish_date":"2023-03-15","publish_status":"0","recid":"3375","relation_version_is_last":true,"title":["( 研究ノート) ほうれん草のプランチングによる葉緑素の残存量について"],"weko_creator_id":"4","weko_shared_id":-1},"updated":"2023-09-13T00:58:53.555866+00:00"}