{"created":"2023-07-25T08:10:57.580375+00:00","id":11024,"links":{},"metadata":{"_buckets":{"deposit":"62acdeb0-fae6-4168-b6f9-fc10138e0b60"},"_deposit":{"created_by":18,"id":"11024","owners":[18],"pid":{"revision_id":0,"type":"depid","value":"11024"},"status":"published"},"_oai":{"id":"oai:ir.kagoshima-u.ac.jp:00011024","sets":["228:262:4844","39:40"]},"author_link":["105308","105309"],"item_7_biblio_info_5":{"attribute_name":"収録雑誌名","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1964-12-10","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"44","bibliographicPageStart":"38","bibliographicVolumeNumber":"13","bibliographic_titles":[{"bibliographic_title":"鹿児島大学水産学部紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"Memoirs of Faculty of Fisheries Kagoshima University","bibliographic_titleLang":"en"}]}]},"item_7_date_6":{"attribute_name":"作成日","attribute_value_mlt":[{"subitem_date_issued_datetime":"1964-12-10","subitem_date_issued_type":"Issued"}]},"item_7_description_4":{"attribute_name":"要約(Abstract)","attribute_value_mlt":[{"subitem_description":"The utility, as agar source, of three species of red algae collected from the southern sea\nof Kyushu, Gracilaria verrucosa (HUDS.) PAPENFUSS, Hypea charoides LAMOUROUX and Grateloupia okamurai YAMADA, was investigated with the application of alkali-treatment method.\nFrom Gracilaria and Hypea pre-heated with alkali, agars having a considerably high gel-strength were prepared in ordinary yields.\nThe frond of Grateloupia disintegrated almost completely during pre-heating, the resultant solutions having only weak gelling capacity (Table\n1). When Grateloupia was pressure-cooked with alkali under certain conditions, agar-product\ncould be prepared from its extract (Figs. 1 and 2).\nSulfate content of agar from the alkali-cooked Grateloupia was slightly less than that of\ndried material (Table 3). This suggests that the effect of alkali-cooking might be brought\nabout by some other factors besides the decrease of sulfate content.\nGelation of the Grateloupia extract was enhanced by the presence of some salts (Fig.3).\nAdmixture of Grateloupia to Gelidium reduced the gel-strength of agar, leading to an increase\nof its yield (Table 2).","subitem_description_language":"en","subitem_description_type":"Other"}]},"item_7_publisher_23":{"attribute_name":"公開者・出版者","attribute_value_mlt":[{"subitem_publisher":"鹿児島大学","subitem_publisher_language":"ja"},{"subitem_publisher":"Kagoshima University","subitem_publisher_language":"en"}]},"item_7_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0453087X","subitem_source_identifier_type":"PISSN"}]},"item_7_source_id_9":{"attribute_name":"NII書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00040498","subitem_source_identifier_type":"NCID"}]},"item_7_subject_15":{"attribute_name":"NDC","attribute_value_mlt":[{"subitem_subject":"668","subitem_subject_scheme":"NDC"}]},"item_7_version_type_14":{"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":"太田, 冬雄","creatorNameLang":"ja"},{"creatorName":"OHTA, Fuyuo","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"105308","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"田中, 剛","creatorNameLang":"ja"},{"creatorName":"TANAKA, Takeshi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"105309","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":"2016-10-31"}],"displaytype":"detail","filename":"AN00040498_v13_p38-44.pdf","filesize":[{"value":"1.8 MB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"label":"AN00040498_v13_p38-44.pdf","objectType":"fulltext","url":"https://ir.kagoshima-u.ac.jp/record/11024/files/AN00040498_v13_p38-44.pdf"},"version_id":"a6dd4656-f1b9-4d67-9980-74088d3855d3"}]},"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":"南九州産二三紅藻類の寒天原藻としての利用","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"南九州産二三紅藻類の寒天原藻としての利用","subitem_title_language":"ja"},{"subitem_title":"On the Utility of Some Red Algae as Agar Source in the Southern Sea of Kyushu","subitem_title_language":"en"}]},"item_type_id":"7","owner":"18","path":["40","4844"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2015-06-24"},"publish_date":"2015-06-24","publish_status":"0","recid":"11024","relation_version_is_last":true,"title":["南九州産二三紅藻類の寒天原藻としての利用"],"weko_creator_id":"18","weko_shared_id":-1},"updated":"2024-07-30T01:11:11.548979+00:00"}