{"created":"2023-07-25T08:04:06.123147+00:00","id":2206,"links":{},"metadata":{"_buckets":{"deposit":"fdbcead6-de69-4207-b5d3-4ef602d767f7"},"_deposit":{"created_by":18,"id":"2206","owners":[18],"pid":{"revision_id":0,"type":"depid","value":"2206"},"status":"published"},"_oai":{"id":"oai:ir.kagoshima-u.ac.jp:00002206","sets":["228:273:5357","35:36"]},"author_link":[],"item_7_biblio_info_5":{"attribute_name":"収録雑誌名","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1995-09","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"33","bibliographicPageStart":"27","bibliographicVolumeNumber":"37","bibliographic_titles":[{"bibliographic_title":"鹿児島大学工学部研究報告","bibliographic_titleLang":"ja"},{"bibliographic_title":"The research reports of the Faculty of Engineering, Kagoshima University","bibliographic_titleLang":"en"}]}]},"item_7_date_6":{"attribute_name":"作成日","attribute_value_mlt":[{"subitem_date_issued_datetime":"1995-09","subitem_date_issued_type":"Issued"}]},"item_7_description_4":{"attribute_name":"要約(Abstract)","attribute_value_mlt":[{"subitem_description":"Lipid and ion exchange cellulose were examined for transducer materials of a taste sensor. A biomembrane is a receptor of taste stimuli. The membrane was composed of lipid, protein and glycocalyx, so that lipid and cellulose materials were adopted in the present study. Present transducers can detect four out of five basic tastes,\nexcept for sweet substances. It is noticable that ethanol can be detected with the lipid / cellulose membrane. Furthermore, transient responses of membrane potential can be easily measured in the cellulose contained membranes because of the hydrophilic surface of the membrane. With this membrane, the degree of saltiness can be quantified through waveform analyses of the responses.","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":"0451212X","subitem_source_identifier_type":"PISSN"}]},"item_7_source_id_9":{"attribute_name":"NII書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00040363","subitem_source_identifier_type":"NCID"}]},"item_7_subject_15":{"attribute_name":"NDC","attribute_value_mlt":[{"subitem_subject":"464","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":"林, 健司","creatorNameLang":"ja"},{"creatorName":"HAYASHI, Kenshi","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"脇田, 靖浩","creatorNameLang":"ja"},{"creatorName":"WAKITA, Yasuhiro","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"森山, 和明","creatorNameLang":"ja"},{"creatorName":"MORIYAMA, Kazuaki","creatorNameLang":"en"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-10-27"}],"displaytype":"detail","filename":"AN00040363_v37_p27-33.pdf","filesize":[{"value":"854.7 kB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"label":"AN00040363_v37_p27-33.pdf","objectType":"fulltext","url":"https://ir.kagoshima-u.ac.jp/record/2206/files/AN00040363_v37_p27-33.pdf"},"version_id":"4324d164-b7ba-4dd1-b800-51b5d3dc487b"}]},"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":"脂質・セルロース膜の味物質応答","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"脂質・セルロース膜の味物質応答","subitem_title_language":"ja"},{"subitem_title":"Responses to Taste Substances of Lipid and Cellulose Membranes","subitem_title_language":"en"}]},"item_type_id":"7","owner":"18","path":["36","5357"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2015-04-30"},"publish_date":"2015-04-30","publish_status":"0","recid":"2206","relation_version_is_last":true,"title":["脂質・セルロース膜の味物質応答"],"weko_creator_id":"18","weko_shared_id":-1},"updated":"2024-02-20T04:56:16.609581+00:00"}