{"created":"2023-07-25T08:05:54.953206+00:00","id":4506,"links":{},"metadata":{"_buckets":{"deposit":"86b57672-ab73-4d27-9e23-7674b661bff1"},"_deposit":{"created_by":3,"id":"4506","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"4506"},"status":"published"},"_oai":{"id":"oai:ir.kagoshima-u.ac.jp:00004506","sets":["228:262:5087"]},"author_link":["101784","101785","101787","21958","101788","101786"],"item_7_alternative_title_18":{"attribute_name":"別言語のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Chemical Studies on the Fixative Procedure of Fish Meat for the Various Estimation ... I : (1) On the Fixative Procedure for the Estimation of Volatile Basic Nitrogen : (a) Fixation by Using Protein Precipitant"}]},"item_7_biblio_info_5":{"attribute_name":"収録雑誌名","attribute_value_mlt":[{"bibliographicIssueNumber":"2","bibliographicPageEnd":"44","bibliographicPageStart":"38","bibliographicVolumeNumber":"3","bibliographic_titles":[{"bibliographic_title":"鹿児島大学水産学部紀要=Memoirs of Faculty of Fisheries Kagoshima University"}]}]},"item_7_date_6":{"attribute_name":"作成日","attribute_value_mlt":[{"subitem_date_issued_datetime":"1954-05-10"}]},"item_7_full_name_2":{"attribute_name":"著者よみ","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"オオシロ, ゼンタロウ"}]},{"nameIdentifiers":[{}],"names":[{"name":"ナガヨシ, ヒデオ"}]}]},"item_7_full_name_3":{"attribute_name":"別言語の著者","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"OOSHIRO, Zentaro"}]},{"nameIdentifiers":[{}],"names":[{"name":"NAGAYOSHI, Hideo"}]}]},"item_7_publisher_23":{"attribute_name":"公開者・出版者","attribute_value_mlt":[{"subitem_publisher":"鹿児島大学"}]},"item_7_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0453087X","subitem_source_identifier_type":"ISSN"}]},"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":"660","subitem_subject_scheme":"NDC"}]},"item_7_subject_20":{"attribute_name":"NIIsubject","attribute_value_mlt":[{"subitem_subject":"自然科学","subitem_subject_scheme":"Other"}]},"item_7_text_24":{"attribute_name":"公開者よみ","attribute_value_mlt":[{"subitem_text_value":"カゴシマ ダイガク"}]},"item_7_text_25":{"attribute_name":"公開者別名","attribute_value_mlt":[{"subitem_text_value":"Kagoshima University"}]},"item_7_text_44":{"attribute_name":"備考","attribute_value_mlt":[{"subitem_text_value":"In order to find out the fixative procedure of fish meat which is useful to measure the volatile basic nitrogen, some possible examinations were tried with the following results obtained. (1) When only the toluol and chloroform mixture for antiseptic agent were used, volatile basic nitrogen increased gradually in autolysing fish meat, but the amounts of volatile nitrogen were in inverse proportion to freshness, and so authors supposed this reason was due to bacterial enzymic action.  (2) At 5  0 or more concentration acidic protein precipitant such as  perchloric or trichloracetic acid showed a remarkable antiseptic effect to bacteria in fish meat. (3) When the fish meat was pickled in the acidic protein precipitant, the volatile basic nitrogen in meat was not increased by enzymic reaction, but at the same time secondary decomposing volatile nitrogen was increased for the use of this reagent. (4) When the neutral protein precipitant such as zinc hydroxide and anti- septics (toluol-chloroform) were added to the fish meat, No changes of volatile basic nitrogen occurred and the fish meat was completely fixed by these preci-pitant even at normal temperature."}]},"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":"大城, 善太郎"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"永吉, 秀夫"}],"nameIdentifiers":[{},{}]}]},"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":"無題8.pdf","filesize":[{"value":"433.5 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"無題8.pdf","url":"https://ir.kagoshima-u.ac.jp/record/4506/files/無題8.pdf"},"version_id":"ed76db2e-cc5b-4542-bbd2-b0836b64b7ec"}]},"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":"魚肉試料の固定に関する化学的研究 : 第１報 揮発性塩基定量を目的とする固定法 : その1 除タンパク剤による固定について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"魚肉試料の固定に関する化学的研究 : 第１報 揮発性塩基定量を目的とする固定法 : その1 除タンパク剤による固定について"}]},"item_type_id":"7","owner":"3","path":["40","5087"],"pubdate":{"attribute_name":"公開日","attribute_value":"2015-07-01"},"publish_date":"2015-07-01","publish_status":"0","recid":"4506","relation_version_is_last":true,"title":["魚肉試料の固定に関する化学的研究 : 第１報 揮発性塩基定量を目的とする固定法 : その1 除タンパク剤による固定について"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2024-01-30T05:48:23.719736+00:00"}