{"created":"2023-07-25T09:50:41.551622+00:00","id":429,"links":{},"metadata":{"_buckets":{"deposit":"78bb3bb4-d3fb-4839-8366-db93efe50087"},"_deposit":{"created_by":4,"id":"429","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"429"},"status":"published"},"_oai":{"id":"oai:tiu-tijc.repo.nii.ac.jp:00000429","sets":["642:644"]},"author_link":["1200","1199","1196","1201","1202","1198","1197","1194","1195","1203"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2004-08-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"135","bibliographicPageStart":"125","bibliographicVolumeNumber":"32","bibliographic_titles":[{"bibliographic_title":"紀要"},{"bibliographic_title":"Bulletin : Tsukuba International Junior College","bibliographic_titleLang":"en"}]}]},"item_3_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"本学学生と,文化祭に来学した一般の方を対象に,味覚感度検査(五味識別検査,閾値検査),異なるだしで作成したみそ汁の識別,嗜好検査を行った結果,以下のことが明らかとなった。1.五味識別検査の正解数は,学生,一般人ともに3.5前後であり,有意差はなかった。性別と学生と比較すると,学生がわずかに高かったが,有意差は認められなかった。2.五味を味別(甘味,塩味,酸味,苦味,旨味)で正解率を比較すると,甘味,塩味の正解率は高く,酸味の正解率が有意に低かった。3.塩味,甘味の識別閾値は学生が有意に低く,感度が良いことがわかったが,塩味の認識閾値は1年生が有意に高く,甘味の認識閾値は,すべての群で高値であった。4.3種のだしで作成したみそ汁の識別については,学生は半数以上が識別できた。5.3種のだしで作成みそ汁の嗜好は,1年生,2年生,10才代では,ほんだしでのみそ汁が好まれ,他の2種のみそ汁と0.01%の危険率で有意差が認められた。","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"13","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00003959918","subitem_description_type":"Other"}]},"item_3_description_2":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_description":"P","subitem_description_type":"Other"}]},"item_3_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.20843/00000423","subitem_identifier_reg_type":"JaLC"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AA11269885","subitem_source_identifier_type":"NCID"}]},"item_3_source_id_19":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1343-3842","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"吉田, 恵子"},{"creatorName":"ヨシダ, ケイコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"柳生, 純代"},{"creatorName":"ヤギュウ, スミヨ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"江面, 恵子"},{"creatorName":"エズラ, ケイコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"小松, 明美"},{"creatorName":"コマツ, アケミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"石黒, 敬子"},{"creatorName":"イシグロ, ケイコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"YOSHIDA, Keiko","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"YAGYUU, Sumiyo","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"EZURA, Keiko","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"KOMATSU, Akemi","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"ISHIGURO, Keiko","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-09-07"}],"displaytype":"detail","filename":"KJ00003959918.pdf","filesize":[{"value":"647.2 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00003959918.pdf","url":"https://tiu-tijc.repo.nii.ac.jp/record/429/files/KJ00003959918.pdf"},"version_id":"3f8d2676-f433-4964-87ec-b1e2c7817dbc"}]},"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":"味覚感度に関する研究(第2報) : 短大生と一般人の味覚感度の比較","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"味覚感度に関する研究(第2報) : 短大生と一般人の味覚感度の比較"},{"subitem_title":"Study of Taste Sensitivity (Report No. 2) : The Comparison in Taste Sensitivity Between Junior College Students and General People","subitem_title_language":"en"}]},"item_type_id":"3","owner":"4","path":["644"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-09-07"},"publish_date":"2017-09-07","publish_status":"0","recid":"429","relation_version_is_last":true,"title":["味覚感度に関する研究(第2報) : 短大生と一般人の味覚感度の比較"],"weko_creator_id":"4","weko_shared_id":-1},"updated":"2023-07-25T09:54:41.961894+00:00"}