{"created":"2023-06-21T07:29:45.598031+00:00","id":1175,"links":{},"metadata":{"_buckets":{"deposit":"76573735-fc5c-43d1-80b4-772898e86dd1"},"_deposit":{"created_by":3,"id":"1175","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"1175"},"status":"published"},"_oai":{"id":"oai:k-kentan.repo.nii.ac.jp:00001175","sets":["12:120:128"]},"author_link":["1474","1473","1471","1472"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1978-02-28","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"9","bibliographicPageStart":"1","bibliographicVolumeNumber":"28","bibliographic_titles":[{}]}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"There are several methods for amylase assay, for example, iodometric titration method, colorimetric method, measurement of reducing power and so on. Dinitrosalicylic acid method is one of those. So, examinations on this method were carried out in order to apply it to the digestion test of some foods. Amounts of substrate and enzyme, time for enzymatic reaction, stability of coloring, relation between the freshness of substrate and blank value etc. on this method were discussed.","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"3","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00000066097","subitem_description_type":"Other"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00039943","subitem_source_identifier_type":"NCID"}]},"item_3_title_3":{"attribute_name":"論文名よみ","attribute_value_mlt":[{"subitem_title":"〓"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"大山, 重信"},{"creatorName":"オオヤマ, シゲノブ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"1471","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"潮崎, 三代子"},{"creatorName":"シオザキ, ミヨコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"1472","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"OOYAMA, Shigenobu","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1473","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"SHIOZAKI, Miyoko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1474","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":"2016-07-25"}],"displaytype":"detail","filename":"KJ00000066097.pdf","filesize":[{"value":"266.1 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00000066097.pdf","url":"https://k-kentan.repo.nii.ac.jp/record/1175/files/KJ00000066097.pdf"},"version_id":"89660c64-c182-4991-a60a-cd32cb476f38"}]},"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":"ジニトロサリチル酸法によるアミラーゼ作用の測定に関する検討","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ジニトロサリチル酸法によるアミラーゼ作用の測定に関する検討"},{"subitem_title":"Examination on Dinitrosalicylic Acid Method for Amylase Assay","subitem_title_language":"en"}]},"item_type_id":"3","owner":"3","path":["128"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-07-25"},"publish_date":"2016-07-25","publish_status":"0","recid":"1175","relation_version_is_last":true,"title":["ジニトロサリチル酸法によるアミラーゼ作用の測定に関する検討"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-21T08:08:40.253004+00:00"}