Item type |
[ELS]紀要論文 / Departmental Bulletin Paper(1) |
公開日 |
2016-07-25 |
タイトル |
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タイトル |
かるかん製造法の検討-I : 表面の割れを防止したかるかんの物性について |
タイトル |
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タイトル |
A Study of "Karukan" Making-I : Prevention of Crack Formation in Surface Layer of "Karukan", and Properties of "Karukan" |
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言語 |
en |
言語 |
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言語 |
jpn |
キーワード |
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主題Scheme |
Other |
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主題 |
かるかん |
キーワード |
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主題Scheme |
Other |
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主題 |
ひび割れ防止 |
キーワード |
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主題Scheme |
Other |
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主題 |
物性 |
キーワード |
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言語 |
en |
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主題Scheme |
Other |
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主題 |
karukan |
キーワード |
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言語 |
en |
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主題Scheme |
Other |
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主題 |
prevention of crack formation |
キーワード |
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言語 |
en |
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主題Scheme |
Other |
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主題 |
properties |
資源タイプ |
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資源タイプ識別子 |
http://purl.org/coar/resource_type/c_6501 |
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資源タイプ |
departmental bulletin paper |
雑誌書誌ID |
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収録物識別子タイプ |
NCID |
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収録物識別子 |
AN00039943 |
論文名よみ |
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タイトル |
〓 |
著者 |
大山, 重信
立山, 冬子
OOYAMA, Shigenobu
TACHIYAMA, Fuyuko
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抄録(英) |
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内容記述タイプ |
Other |
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内容記述 |
Many methods to prevent the surface layer of "karukan" from crack formation were tried, and it was found out that the elongation of time of its ingredients mixing was effective to prevent the crack formation. View of external appearance and cross section of "karukan" made by the methods A and B (Table 1) is shown in Fig. 6・1 and 6・2. Crack can be seen in the surface layer of product A, but there is no crack formation in the case of product B. Properties of A and B are shown in Table 2~4. These data show B is softer than A in its properties. Distribution of particle size and viscosity of "karukan-ko" used in this experiment were examined by the same method tried in a previous paper", and obtained values were compared with the average values of six "karukan-ko" samples in the previous paper" . Order of dominant particle size range was the same, but the distribution pattern was somewhat different with each other (Table 5) . Generally, viscosity of the sample used in this experiment was lower than that of the six samples (Table 6) |
書誌情報 |
巻 45,
p. 15-24,
発行日 1994-12-15
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表示順 |
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内容記述タイプ |
Other |
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内容記述 |
4 |
アクセション番号 |
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内容記述タイプ |
Other |
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内容記述 |
KJ00000066275 |