{"created":"2023-05-15T09:05:03.834027+00:00","id":6269,"links":{},"metadata":{"_buckets":{"deposit":"817b0a1d-0ae8-4fd6-8d06-daeb6dd6ac90"},"_deposit":{"created_by":11,"id":"6269","owners":[11],"pid":{"revision_id":0,"type":"depid","value":"6269"},"status":"published"},"_oai":{"id":"oai:hirosaki.repo.nii.ac.jp:00006269","sets":["375:380:1013"]},"author_link":["21106","19576","19571","21105","19581","21107"],"item_5_alternative_title_21":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Quantitative Observation of Alcoholic Fermentation using a Refractometer (Brix-Meter): Using for Understanding Stoichiometric Coefficients"}]},"item_5_biblio_info_8":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2021-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"64","bibliographicPageStart":"57","bibliographicVolumeNumber":"125","bibliographic_titles":[{"bibliographic_title":"弘前大学教育学部紀要"}]}]},"item_5_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　本研究はアルコール発酵において消費されるグルコース量と生成するエタノール量を屈折糖度計により測定し、得られたデータを詳細に解析することにより、化学反応式で示される化学量論関係が反応の前後だけでなく反応中にも満たされていることが確認することができる実験を提案するものである。これまで、アルコール発酵の実験は生物系の授業において嫌気呼吸や微生物の働きを理解するために実施されることが多かった。しかし、アルコール発酵を化学反応としてとらえることで、化学反応式に現れる係数の実感を伴った理解、化学における粒子概念の獲得、物質量の理解など化学系の実験としての活用が期待できることを示す。","subitem_description_type":"Abstract"}]},"item_5_full_name_2":{"attribute_name":"著者(ヨミ)","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"19576","nameIdentifierScheme":"WEKO"}],"names":[{"name":"シマダ, トオル"}]},{"nameIdentifiers":[{"nameIdentifier":"21106","nameIdentifierScheme":"WEKO"}],"names":[{"name":"クラ, マナ"}]}]},"item_5_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"19581","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Shimada, Toru"}]},{"nameIdentifiers":[{"nameIdentifier":"21107","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Kura, Mana"}]}]},"item_5_publisher_35":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"弘前大学教育学部"}]},"item_5_radio_42":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"subitem_radio_item":"Article"}]},"item_5_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00211590","subitem_source_identifier_type":"NCID"}]},"item_5_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0439-1713","subitem_source_identifier_type":"ISSN"}]},"item_5_text_4":{"attribute_name":"著者所属","attribute_value_mlt":[{"subitem_text_value":"弘前大学教育学部理科教育講座"},{"subitem_text_value":"北海道足寄町立足寄中学校"}]},"item_5_version_type_18":{"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":"島田, 透"}],"nameIdentifiers":[{"nameIdentifier":"19571","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"100000537","nameIdentifierScheme":"研究者総覧","nameIdentifierURI":"http://hue2.jm.hirosaki-u.ac.jp/html/100000537_ja.html"}]},{"creatorNames":[{"creatorName":"藏, 真奈"}],"nameIdentifiers":[{"nameIdentifier":"21105","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":"2021-04-05"}],"displaytype":"detail","filename":"BFEduHirosaki_125_57.pdf","filesize":[{"value":"568.5 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"BFEduHirosaki_125_57","url":"https://hirosaki.repo.nii.ac.jp/record/6269/files/BFEduHirosaki_125_57.pdf"},"version_id":"e33cd2f2-e96b-430f-a863-3268f2a04945"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"アルコール発酵","subitem_subject_scheme":"Other"},{"subitem_subject":"屈折糖度計","subitem_subject_scheme":"Other"},{"subitem_subject":"化学反応式","subitem_subject_scheme":"Other"},{"subitem_subject":"化学量論係数","subitem_subject_scheme":"Other"},{"subitem_subject":"粒子概念（物質量）","subitem_subject_scheme":"Other"}]},"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":"屈折糖度計を用いたアルコール発酵の定量的な観察　―化学量論係数理解のための活用―","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"屈折糖度計を用いたアルコール発酵の定量的な観察　―化学量論係数理解のための活用―"}]},"item_type_id":"5","owner":"11","path":["1013"],"pubdate":{"attribute_name":"公開日","attribute_value":"2021-04-05"},"publish_date":"2021-04-05","publish_status":"0","recid":"6269","relation_version_is_last":true,"title":["屈折糖度計を用いたアルコール発酵の定量的な観察　―化学量論係数理解のための活用―"],"weko_creator_id":"11","weko_shared_id":-1},"updated":"2023-05-15T12:00:53.301804+00:00"}