Family Lives of Children in Transitional Period from Preschool to Elementary School: Focusing on Changes in Children’s Routines Before and After Entering School

This study aimed to clarify the changes in children’s family lives during the transitional periods of entering nursery school, kindergarten, and elementary school. The focus is on changes in routine at home, such as the time of getting up, going to bed, sleeping, and morning and evening mealtimes of 5-year-old children either at kindergarten, nursery school, or a certified child center, and the first-grade students of elementary schools. Results indicated that the first-grade students at elementary schools showed earlier times of waking up and having breakfast than other preschool children, and their sleeping hours tended to be shorter. Furthermore, no difference was confirmed in the time of going to bed and having dinner between preschool children and first-graders at an elementary school. The above suggested that the children’s routines would change from family-oriented to schooloriented lifestyles after entering elementary school. The transition period from preschool education facilities to elementary schools appears to be a significant change in children’s lives, which is demonstrated by the abovementioned changes in their routines. Thus, it is essential to take their routines at school and at home into consideration

Tourist Attractions in North Tohoku Region of Japan: A Network Analysis

This paper discusses the characteristics of tourist attractions in the northern Tohoku region of Japan using network analysis. This study analyzes the characteristics of tourist attractions in three prefectures using network analysis. Data from the Kanko Shigen Daicho (the register of tourist attractions) published by the Japan Travel Bureau Foundation (JTBF) was utilized for the network analysis. These data are based on criteria established by JTBF to define tourist attractions and classify and rank them according to their features. The network analysis was carried out to show the relationship between tourist attractions and places. The results indicate that events and festivals are connected to several places, as well as the central city, in the network of Akita Prefecture. Meanwhile, both Aomori and Iwate prefectures show that several attractions are connected to the central urban area. These results reveal that in Aomori and Iwate, a large number of tourists visit the urban areas, but tourism in the countryside may not be as strong. Further, Akita has a lesser variety of tourist attractions. Based on the analysis, it is suggested that finding and developing new tourist attractions could help further develop the prefecture

肺癌におけるKi-67術中迅速免疫組織化学染色（電界撹拌法)の可能性について

博士（医学）秋田大

モザンビーク，Tete地域，MugomoおよびChifumbazi金鉱床の地質と地球化学的特徴 - 鉱床成因の制約条件

博士 （理学）秋田大

Effects of High School-University-Local Government Collaborative Workshop Aimed at Regional Revitalization

In Akita Prefecture, the populations are aging and decreasing. Therefore, it is necessary to maximize the use of local resources and maintain a vibrant city while responding to social changes. For that reason, Omagari High School, Akita University and Daisen City collaborated to hold a regional revitalization workshop. In this study, we describe the effects of holding workshops through High School-University-Local Government collaboration

Production of SHOTTSURU (Fish Sauce) by Short-Term Ripening Process and Changes in the Fatty Acid Composition.

SHOTTSURU is a traditional fish sauce produced using Japanese sandfish (Arctoscopus japonicus) in Akita prefecture. It is produced over a long ripening period of more than one year. During the aging, polyunsaturated fatty acids such as docosahexaenoic acid (DHA) and Eicosapentaenoic acid (EPA) are oxidatively decomposed. In this study, we prepared fish sauces using Japanese sandfish, cod and saury as raw materials by short-term ripening process (24 hours) at 55℃ under low salt concentration. Since fish sauces are composed of water-soluble ingredients, fat-soluble components are concentrated in the residue. Our results showed that the short-term ripening process suppressed the oxidative decomposition of polyunsaturated fatty acids and enabled to utilize the residue as health food ingredients. The compositions of DHA and EPA were constant during the process although their contents varied among fish species. The fish sauces produced by the shortterm ripening period had good taste and flavor, and their health benefits have been discussed