Importance of controlling temperature rise due to heat of hydration in massive concrete elements

conference pape

サービススケープ研究における物理的環境評価測定に関する提案──西口（2021）における空間評価測定に関する知見に基づいて──

論文departmental bulletin pape

7-Amino-4-methylcoumarin as a fluorescent substitute for Schiff's reagent: a new method that can be combined with hemalum and eosin staining on the same tissue section

名古屋市立大学博士 (医学)doctoral thesi

Serotonin Uptake and its Modulation in Rat Jejunal Enterocytes

浜松医科大学医学博士学位論文の内容の要旨及び論文審査の結果の要旨doctoral医学研究科thesi

Feeding Damage Caused by Deer and Slope Collapse on Kumagawa River Basin

application/pdf論文(Article)In the middle of the Kuma River, which runs through the southern part of Kumamoto Prefecture, deer damage has been notice- able in recent years. This time, among them, the Sakamoto district in Yatsushiro City (formerly Sakamoto Village) was damaged, to confirm the fact with visiting the same district. As a result, it is expected that sediment production will increase, so flood risk will increase in the near future. Immediately, it is necessary comprehensive measures including engineering are considered. First of all, it was concluded that a survey of deer dynamic and a food damage were necessary as basic data for next step.departmental bulletin pape

A Reading Circle at Ono Elementary School(Panel Discussion:The Fascination of Reading Circles)

othe

Studien zu den Entscheidungen des BGH in Strafsachen (Part 1) －Akzessorietät der Teilnabme－

departmental bulletin pape

アンカーテキストとハイパーリンクに基づくWeb 文書の階層的分類

This paper proposes a method for automatically constructing the hierarchical Web directories and categorizing Web documents into them. The method finds two Web pages, which are a super-sub relation each other, from the hyperlink structure, and describes the relation as a pair of the anchor texts referring their documents. After clustering the same relation, the method constructs the hierarchical directories by connecting the similar anchor texts, which are one of the pairs of the anchor texts. The Web pages are categorized into the directory which consists of the anchor texts referring their pages. As a result of the experiment, the hierarchical directories reflecting information on several sites were constructed.セッションID: 3C2-02journal articl

Cryopreservation of Porphyra laver

Porphyra farming is one of the most important aquaculture in Japan. Ten billion "Nori sheet" have been produced every year. However, almost harvested Porphyra have been processed to dried sheet only. It is very difficult to keep a good quality of fresh Porphyra for a long time, even if it was frozen. Because cells in Porphyra laver dead by freezing and successive cryopreservation. Dead laver lost a unique texture and flavor. Therefore, we search for the freezing and cryopreservation conditions to keep a living laver for several months. Two important facts were known to survive the laver cells under freezing and crypreservation process. Firstly, laver must be cooled below 1.0C per minute. Secondly, laver must be cryopreserved with cryoprotective additive such as a 20% D-glucose solution. Both this cooling rate and cryoprotectant were necessary for cryopreservation of living Porphyra laver. A life and death of laver was discriminate easily by the observation of the cells using a microscope. Plasmolysis was observed in the dead cells. Plasmolysis caused by freezing or cryopreservation did not recover after thawing and successive incubation.departmental bulletin pape

Antioxidant substances on "katsuobushi" medium fermented with several xerophilous fungi - 2

Antioxidant production was investigated on katsuobushi medium and an agar plate, which were cultured with five strains used in katsuobushi molding. Five fungus strains had the ability to produce the antioxidant in the katsuobushi medium. In the agar plate including different concentrations of glucose, the antioxidative fractions produced different results related to the extract weight, autooxidation test and thin layer chromatogram pattern. From these results, the effects of the katsuobushi constituents such as lipid content on the production of the antioxidant substances were discussed. A further discussion was made on the relationship between the antioxidant production and the katsuobushi quality.departmental bulletin pape