{"created":"2023-07-25T08:06:08.650279+00:00","id":4818,"links":{},"metadata":{"_buckets":{"deposit":"7a614d1e-67f9-4c4a-babe-a4cd83e909da"},"_deposit":{"created_by":3,"id":"4818","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"4818"},"status":"published"},"_oai":{"id":"oai:ir.kagoshima-u.ac.jp:00004818","sets":["228:262:5792"]},"author_link":["102444","143797","102442"],"item_7_alternative_title_18":{"attribute_name":"別言語のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Studies on the γ-Radiolysis of Glutamic and Asparartic Acids"}]},"item_7_alternative_title_19":{"attribute_name":"タイトルよみ","attribute_value_mlt":[{"subitem_alternative_title":"グルタミンサン オヨビ アスパラギンサン ノ ガンマ ホウシャセン ブンカイ ニ カンスル ケンキュウ"}]},"item_7_biblio_info_5":{"attribute_name":"収録雑誌名","attribute_value_mlt":[{"bibliographicIssueNumber":"2","bibliographicPageEnd":"68","bibliographicPageStart":"1","bibliographicVolumeNumber":"21","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":"1973-03-15"}]},"item_7_description_4":{"attribute_name":"要約(Abstract)","attribute_value_mlt":[{"subitem_description":"Recent studies on the utilization of radiation as one of the effective methods of food preservation has been conducted. By these investigations, it has been clarified that the budding of potatoes has been controlled, and this method has been applied to practical use. The method of preserving food by irradiation of γ-rays on food has many advantages: There is no need to heat food and no need to add antibiotics to food, but there are a few disadvantages, for example, decomposition of the constituents of food, and the formation of “off-flavor” or discoloration. This investigation was undertaken to clarify the mechanism of radiolysis of the constituents of the food in order to improve the preservation method of food by applying it to practical use. This thesis is mainly concerned with the mechanism of radiolysis of glutamic and aspartic acids, when the crystalline samples and the aqueous solutions of these compounds were irradiated by γ-rays under vacuum. Glutamic and aspartic acids are the major components of fisheries food and they are monoamino-dicarboxylic acids, therefore, interesting to note that they have quite a different mechanism of radiolysis from other simple amino acids. \nThe radiation sources of γ-rays used was Co-60, 3,000 ci, and the dosage was 20-180 Mrads for crystal samples, and 1.8-40 Mrads for aqueous solutions. The components of the decomposed compounds by radiolysis were separated by ion exchange column chromatography, thus purified, each amino acids was assayed by the ninhydrine coloration method. Fatty acids were submitted to silica gel column chromatography, and thus purified, each fatty acids was derived to p-bromophenacyl-esters and measured their melting points or paper partition chromatography or gas liquid chromatography. Ammonia was assayed by the micro diffusion method and indophenols coloring method. The amounts of carbon dioxide were measured by micro diffusion method. In order to detect the changes of the configurations of the amino acids, the irradiated samples were submitted to infra-red spectrophotometer and X-rays diffraction analysis.  [The rest is omitted.]","subitem_description_type":"Other"}]},"item_7_full_name_2":{"attribute_name":"著者よみ","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"サメシマ, ムネオ"}]}]},"item_7_full_name_3":{"attribute_name":"別言語の著者","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"SAMESHIMA, Muneo"}]}]},"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_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":"北海道大学審査学位論文（Thesis submitted for the degree of Doctor of Fishery Science at the University of Hokkaido, June, 1972.）"}]},"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":"鮫島, 宗雄"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-10-28"}],"displaytype":"detail","filename":"AN00040498_v21-2_p1-68.pdf","filesize":[{"value":"6.5 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"AN00040498_v21-2_p1-68.pdf","url":"https://ir.kagoshima-u.ac.jp/record/4818/files/AN00040498_v21-2_p1-68.pdf"},"version_id":"cecb8f74-957f-4653-b49a-aefe6c37a3b1"}]},"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":"グルタミン酸およびアスパラギン酸のガンマ放射線分解に関する研究","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"グルタミン酸およびアスパラギン酸のガンマ放射線分解に関する研究"}]},"item_type_id":"7","owner":"3","path":["40","5792"],"pubdate":{"attribute_name":"公開日","attribute_value":"2015-06-18"},"publish_date":"2015-06-18","publish_status":"0","recid":"4818","relation_version_is_last":true,"title":["グルタミン酸およびアスパラギン酸のガンマ放射線分解に関する研究"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2024-01-30T05:48:20.914057+00:00"}