Jissen Women's University institutional repository / 実践女子大学学術機関リポジトリ

    倉橋惣三の幼稚園教育の理念

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    It is said that the kindergarten education theory of Sozo Kurahashi had a great influence onthe infant educational fronts of Japan from the Taisho era period to World War II. His idea ofhis kindergarten education criticized the doctrinairism of Froebelian in the nurture world ofJapan at that time and the immobilization of the usage of Gabe. While he was working in thekindergarten of Tokyo Women\u27s Normal School, which was established in 1876(Meiji 9) as thefirst Japanese kindergarten, he advocated the new kindergarten education based on thought of"the new education" that was the trend of educational thought of then Europe and America.His basic education philosophy was "educationalization of the child\u27s life", and he avoidedthe word of education in the kindergarten. It was based on life and it incorporated theeducation in to the life style of child. He gave an element of the freedom as possible to theform of the kindergarten and avoided any unnatural point for movement of the life of the childas much as possible. In other words, he insisted on "derivative nurture plan" to derive the lifeof the child that was not partial.He took good care of to enable chidren to play freely, and rather did not increase aninstructional element called the education, but primarily put rising play in the feeling freely.According to him, the nurture itself denies from essentially free play, and so nurture andfreedom of play should not be distinguished.In this way, the characteristic of Kurahashi is criticizing the kindergarten education ofFroebel\u27 principle in Japan during early period of Meiji, and he took the situation of theprinciple of nurture mainly on the life and gave a great influence on the infant educational frontof new Japan. As a result, it may be said that a continuity between kindergarten and primaryschool, and the need of "the connection of kindergarten and a primary school" are needed inJapanese elementary school education

    欄外注意喚起表記されている市販加工食品中特定原材料タンパク質の含有量調査

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    Food containing allergen proteins such as egg, wheat, milk, peanut, buckwheat, shrimp andcrab at greater than 10mg/kg must be mandatorily labeled on food products in Japan since 2002and/or 2008. To protect the health and safety of food-allergic people, a marginal labelingsystem is recommended for labeling them voluntarily on food products when minute amountsunintentionally contaminated the final product during manufacturing process without using anyallergen proteins as raw materials. In this survey from this point, the content of seven foodallergenic proteins in 76 food products was investigated using immunochromatography assayand ELISA. Positive results were obtained from 10 food samples (13%) by usingimmunochromatography, and wheat proteins were most frequently detected from 6 samples(60%). Allergen proteins of 1.2ppm~48.5ppm were detected from 5 samples (7%) usingELISA, all of which showed positive results by immunochromatography. When 15 samplescontaining <1 ppm of any kinds of allergen proteins were included, 21 from 76 samples (27%)were detected. Our results showed that in spite of low detection rate of about thirty % in foodproducts labeled with any allergen proteins voluntary, several food products contained morethan 10ppm of egg, crustacean or wheat proteins. It was found that the alert system was usefulfor allergenic subjects

    市販塩麹製品と自家製塩麹中の酵素活性比較

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    Many kinds of salted-koji( rice-koji soaked in salted water) for pickle preparation have cometo be sold in market recently. We assayed salt and alcohol concentrations of five commercialsalted-koji. Salt concentrations were 10.2% to 13.2% and alcohol concentrations distributedfrom 2.2% to 5.7%.In addition we assayed germination ability of koji-mold (Aspergillus oryzae) and enzymeactivities remaining in five commercial salted-koji and homemade salted-koji. Homemadesalted-koji maintained the germination ability, but no commercial salted-koji showed thegermination ability.Most of the saccharifying enzyme activities of commercial salted-koji were lower than theactivities of homemade salted-koji. On the other hand, commercial salted-koji E and D had thehighest acid protease and neutral protease activities respectively in all samples. We examinedthe effect of pasteurization and ethanol on enzyme activities by using homemade salted-koji.Many kinds of salted-koji( rice-koji soaked in salted water) for pickle preparation have cometo be sold in market recently. We assayed salt and alcohol concentrations of five commercialsalted-koji. Salt concentrations were 10.2% to 13.2% and alcohol concentrations distributedfrom 2.2% to 5.7%.In addition we assayed germination ability of koji-mold (Aspergillus oryzae) and enzymeactivities remaining in five commercial salted-koji and homemade salted-koji. Homemadesalted-koji maintained the germination ability, but no commercial salted-koji showed thegermination ability.Most of the saccharifying enzyme activities of commercial salted-koji were lower than theactivities of homemade salted-koji. On the other hand, commercial salted-koji E and D had thehighest acid protease and neutral protease activities respectively in all samples. We examinedthe effect of pasteurization and ethanol on enzyme activities by using homemade salted-koji

    冷感敷きパッドの快適性評価

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     The comfortableness of each sheet was investigated by measuring five physical properties of the sheets; heat retention (L), q max (H), water vapor permeability (H), water absorbency (H), and water loss rate (H). The parenthesized symbols, (H) and (L) denote higher or lower values for better feelings regarding the sheet, respectively. Sample No. 1 exhibited high water vapor permeability and high water absorbency with low q max; No. 2, high water vapor permeability and high q max; No. 3, high q max, high water vapor permeability and high water absorbency with moderately high heat retention; No. 4, low water vapor permeability and low heat retention, which lead to a sense of humidity; and No. 5, high water vapor permeability and low heat retention, and a high water loss rate. The best cool feeling among these sheets was found to be No.3 and No.2, the sheets with high q max. No. 1 and No.5 were found to exhibit high water vapor permeability, high water absorbency and a high water loss rate

    中小企業における創造的自律型組織の必要性に関する一考察

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     現代企業においては、ビジネス環境の変化にスピーディーに対応し、新たな商品、サービスを創出していくという企業行動が要求されている。企業はそのための一策として「創造的自律型組織」を編成し、運用していくことでその課題に対応している。大企業がそれらに対応していくことは、経営資源にある程度余裕があり可能である。しかし、中小企業においてのそれは困難な課題といえる。本稿は、まず中小企業の現状を把握し、その組織において創造的自律型組織を設置する場合の課題点を明らかにしたものである。 In modern enterprises, dynamic corporate action is essential, both to respond quickly to changes in the business environment and to create new products and services. Companies are beginning to use “creative autonomous organization” methodologies to achieve that goal. Large companies with a certain level of management resources have less difficulty coping with the requirements of such methods. For small- to medium-sized enterprises(SMEs), however, this is not an easy hurdle to overcome. This paper seeks to first elucidate the current state of SMEs and then clarify the barriers to setting up creative autonomous organization systems within such organizations

    Pynchon Notes についての覚書

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    金栗四三著作目録

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     金栗四三は,戦前にはマラソン選手としてオリンピックに出場するほどの活躍を遂げ,その後は箱根駅伝を発案するなど,日本における陸上競技の普及に大きく貢献した。その業績から日本の「マラソンの父」とも呼ばれ,2019 年のNHK 大河ドラマの主人公として取り上げられるなど注目されているが,金栗についての体系的な研究はまだ少ない。今後の金栗研究の発展に寄与すべく,本稿では金栗の著作を中心に文献目録を作成した。 KANAKURI Shiso, who played an active part in the Olympics as a marathoner prior to World War II, was also the creator of the Hakone long distance relay race. Contributing significantly to the promotion of athletic sports in Japan, he was called the “Father of Marathons” in Japan for his accomplishments. Today, he is attracting increased attention thanks to him being featured in NHK’s year-long historical drama in 2019. However, there is very little structured research on KANAKURI. This paper presents a bibliography focused on KANAKURI’s writing with the goal of contributing to future advances in research on him
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