第2回長春国際分析化学会議と吉林大学<forum in FORUM>

textapplication/pdfdepartmental bulletin pape

患児とその家族に対する看護婦の関わり

Article信州大学医学部附属病院看護研究集録 1994: 71-77(1994)departmental bulletin pape

表紙、中表紙、目次、奥付

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Observation of B+→pΛ̅γ

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タイ近代における小農創出的土地政策への道(下）

2002-12-25departmental bulletin pape

使いやすい福祉用具開発を目的としたユニバーサルデザインの概念の数理モデル化

application/pdf本課題では，工学系・医学系研究者が相互に連携することにより，工学・医学的なアプローチから，ユニバーサルデザインの基本コンセプトを数理的なモデルとして記述することについて研究した．ここでは，印象材が塗布された把持体を握ることにより得られた把持形状を，三次元計測によりポリゴンデータ化した．得られたポリゴンデータから把持に対するユニバーサルデザイン（握りやすさ）を記述する数理モデルを構築するため，(1)ポリゴンデータからの把持特徴量の抽出法，(2)抽出された特徴量の傾向分析とその可視化，(3)研究成果を活用した把持体をデザインするための方法について検討し，試作品製作のためのシステム開発を行った．Recently, many methodologies for industrial designing considering usability have been widely studied. For example, Banzai Factory Inc. has developed a tailor-made cup with curves just fitted to each person's grip form. This cup is called Wag a-Hai. In the manufacturing process of Wag a-Hai, the person's grip form is converted to 3D polygon data. We believe that these data have some important information to make mathematical models for determining a comfortable grip form. In this research project, we discussed feature extraction methods from the 3D polygon data and tendency analysis and visualization methods using them. By using the proposed method, positions/ directions of fingers and relationships among them could be extracted from the 3D polygon data and visualized to design the cup considering a comfortable grip form. This project also developed the designing system to manufacture cups considering research outcome.2011年度～2013年度科学研究費補助金(挑戦的萌芽研究)研究成果報告書23650351research repor

加熱調理方法とTrp-P-1,Trp-P-2生成量の関係

application/pdfTrp-P-1and Trp-P-2 are known mutagenic compounds existed in scorch of foods such as fish and meat. To research the dependence of cooking temperature, time and instruments for the product amounts of Trp-P-1 and Trp-P-2, fish, meat and cake were cooked under various conditions. Cooked samples（2g) were soaked in acetone （10ml） more than 24 hours. Extract solutions were cleaned using Sep-Pac Florisil Cartridgees with acetone and aqueous solution of NaOH. After clean-up the extracts were condensed and analyzed by a Liquid Chromatography under the following operating conditions. LC: Shimadzu LC-6A, Column: ODS120A, 4.6mmφ×15cm, Mobile Phase: 20mM H3PO4, acetonitrile, 7:3, Flow rate : 0. 8ml/min, Sample: 20μl, Detector: Fluoresence, EX 266nm, EM397nm. The lower detection limits of Trp-P-1and Trp-P-2 by this method were about 0.1ng/g. The levels of Trp-P-1 in the cooked fish were 0.28-10.2ng/g, 0.1-2．81ng/g in the cooked meat and tr-2．18ng/g in the cooked cake. The levels of Trp-P-2 in the cooked fish were 0.25-6.2ng/g, 0.20-1.97ng/g in the cooked meat and tr-4.64ng/g in the cooked cake. These results showed products amounts of Trp-P-1 and Trp-P-2 depended on the cooking temperature and time. Assuming the first order reaction, the activation energy of Trp-P-1 and Trp-P-2 were obtained from each Arrhenius plot.departmental bulletin pape