{"created":"2023-06-20T15:24:25.931922+00:00","id":794,"links":{},"metadata":{"_buckets":{"deposit":"3a20dfe1-2ec9-4d95-b6b8-2f88449289fd"},"_deposit":{"created_by":4,"id":"794","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"794"},"status":"published"},"_oai":{"id":"oai:nagoya-wu.repo.nii.ac.jp:00000794","sets":["70:80"]},"author_link":["4894","4893","4895","4896","4898","4897"],"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1973-03-15","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"68","bibliographicPageStart":"65","bibliographicVolumeNumber":"19","bibliographic_titles":[{"bibliographic_title":"名古屋女子大学紀要"},{"bibliographic_title":"Journal of the Nagoya Women's College","bibliographic_titleLang":"en"}]}]},"item_1_creator_6":{"attribute_name":"著者名(日)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"谷, 由美子"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"宮川, 幸子"}],"nameIdentifiers":[{}]}]},"item_1_creator_7":{"attribute_name":"著者名よみ","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"タニ, ユミコ"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"ミヤガワ, ユキコ"}],"nameIdentifiers":[{}]}]},"item_1_creator_8":{"attribute_name":"著者名(英)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{}],"nameIdentifiers":[{}]},{"creatorNames":[{}],"nameIdentifiers":[{}]}]},"item_1_description_1":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_description":"P(論文)","subitem_description_type":"Other"}]},"item_1_description_11":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"\"1.葉菜類の蓚酸含有量は風乾物100g中コンフリー葉に5.28g,つるな葉に18.08g,ほうれん草葉に12.85g,レタスに4.48gでコンフリーに最も少くしかも遊離型蓚酸が少い.2.葉菜類のCa定量をポーラログラフ法,過マンガン酸カリ滴定法,炎光分析法の三方法で行ないその結果を比較したところ,炎光分析法によるCa量が他の二方法より低い値となったが,いずれにしてもコンフリー葉の方がほうれん草葉よりはるかにCa量が多い.3.葉菜類の蓚酸およびCaの測定位より有効性Caを算出したところ,コンフリー葉のみ正で他は有効性Caが負となった.特につるな葉,ほうれん草葉は有効性Caの負の値が大きかった. 最後に本研究に際し御指導頂いた青木みか教授に深謝します.\"","subitem_description_type":"Other"}]},"item_1_source_id_13":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00179986","subitem_source_identifier_type":"NCID"}]},"item_1_text_10":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"NAGOYA WOMEN'S COLLEGE"},{"subitem_text_language":"en","subitem_text_value":"NAGOYA WOMEN'S COLLEGE"}]},"item_1_text_2":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_text_value":"論文"}]},"item_1_text_9":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"名古屋女子大学"},{"subitem_text_value":"名古屋女子大学"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"1973-03-15"}],"displaytype":"detail","filename":"KJ00000727083.pdf","filesize":[{"value":"260.3 kB"}],"format":"application/pdf","license_note":"BY-NC-ND","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00000727083","url":"https://nagoya-wu.repo.nii.ac.jp/record/794/files/KJ00000727083.pdf"},"version_id":"ed70ed6c-a80a-4954-a18e-6b5bb79b505d"}]},"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":"葉菜類の蓚酸及びカルシウムの定量","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"葉菜類の蓚酸及びカルシウムの定量"},{"subitem_title":"Determination of Oxalic acid and Calcium in the Green Vegetables","subitem_title_language":"en"}]},"item_type_id":"1","owner":"4","path":["80"],"pubdate":{"attribute_name":"公開日","attribute_value":"1973-03-15"},"publish_date":"1973-03-15","publish_status":"0","recid":"794","relation_version_is_last":true,"title":["葉菜類の蓚酸及びカルシウムの定量"],"weko_creator_id":"4","weko_shared_id":4},"updated":"2023-06-20T16:17:35.210267+00:00"}