ひよこ豆の地中海地方の歴史的記述とトルコ・ベルガマ市におけるひよこ豆の料理

　The history of “Chick pea”, the earliest records indicate that “Chick pea” was first cultivated in Turkey, Hacilar district of Kayseri 7500 years ago. “Chick pea” spread from Hacilar to Mediterranean region in 4000 BC, and then to India in 2000 BC. Even in ancient Rome it was a popular food to be eaten by all classes. We report that there is a transition on cooking methods from ancient Rome, Byzantine Empire to Ottoman Empire then Turkey

飛込ジュニア選手の為の手関節保護リストラップの改良

飛込競技においては2006年のルール改正により12～13才の高飛込の高さ制限は5メートルから7.5メートルに、14～15才の高飛込が7.5メートルの制限が10メートルになった。このことは成長期の骨に大きな衝撃を与えることが予想される。特に障害の多い手関節は、水に垂直に手の平を当てるために、手関節に疲労骨折、捻挫をおこす。衝撃に耐えるための鍛錬や十分な休養をとることに加え、第三の方法として用具の改良が考えられる。このための要件として①衝撃吸収性能をもっている②手関節を過伸展させない③柔らかく曲がる形と材質④演技の妨げにならない形、大きさ、硬さ②水中で変形や剥離などがない、という要件を満たす要件からリストラップの改良を行ったところ、衝撃吸収素材を用いることがよいことがわかった

水中及び陸上カメラと録画遅延再生機による動作確認手法を用いたシンクロナイズドスイミング動作の向上

It is recognized that making observation to one's sporting motion by oneself is so hard work for swimming sports. Since development of electronic instruments has been progressed, the observation has been possible. As popularization of hard disk recorders(HDD),we are able to observe one's recorded pictures just after finishing one's movement by using HDD. Also by development of water proof CCD camera, taking aqua-photographs for many kind of water sport has been available. We developed a system combining the two functions above mentioned, and studied on exercise of the figure, co-operating with 12 & under age group synchronized swimmers of a synchronized swimming club team in Gunma prefecture. It was found that a remarkable progress in all kind of figures even if they are rookies, and improvement for angle against water surface in thrust. It was recognized that this exercise supporting system by using the instruments was useful for swimming exercise

液肥濃度と無機養分がキクの黄斑発生に及ぼす影響

　Yellow-leaf-spot, a physiological abnormality occurring in leaves of several chrysanthemum (Chrysanthemum ×morifolium) cultivars harvested from September to October, is a very serious problem in Japan, of which causes have not been well established. Water stress, high temperature, high irradiation or nutrient stresses are possible physiological factors which may lead to yellow-leaf-spot. In the present study, effects of nutrient levels and mineral composition on the occurrence of yellow-leaf-spot were investigated. ‘Seikou-no-makoto’ and ‘Seikou-no-masaru’ plants were grown in 5 nutrient solutions (N 0, 60, 120, 180, 240 ppm based on Enshi-shoho). In ‘Seikou-no-masaru’ no yellow-leaf-spot occurred. However, in ‘Seikou-no-makoto’, the nodal position with spotted leaves and rate of yellow-leaf-spot increased as nutrient levels increased. ‘Seikou-no-makoto’ plants were supplied with 6 different nutrient solutions containing 3 times N, P, K, Ca, Mg or Fe in 1/3 concentration of Enshi-shoho solution for 3 or 14 days. The nodal position with spotted leaves and rate of yellow-leaf-spot was not affected by mineral composition. The nodal position with spotted leaves and rate of yellow-leaf-spot increased with increasing days of application. Both cultivare were supplied with 7 different nutrient solutions with lacked N, P, K, Ca, Mg, Fe or only microelement (no mineral) in 1/2 Enshi-shoho solution for 10 days. In ‘Seikou-no-masaru’, no yellow-leaf-spot occurred. It occurred only in ‘Seikou-nomakoto’. yellow-leaf-spot occurred in control, P, K, Ca, Mg, Fe deficiency and no mineral, but only slightly in all cases. These results suggest that the occurrence of yellow-leaf-spot was dependent on genotype, and that excessive or deficiency specific elemental mineral stress had no significant effect.９月から10月収穫の作型のキク（Chrysanthemum×morifolium）の葉身で発生する黄斑は水ストレス，高温，強日射，養分ストレスが発生要因として考えられている．本実験では無機養分の濃度，バランスが黄斑の発生に及ぼす影響を調査した．'精興の誠'を５種類の濃度の液肥（園試処方Ｎ０，60，120，180，240，300 ppm）で栽培した場合，液肥濃度が高くなるにつれ，黄斑が発生する範囲，程度共に増大する傾向が見られた．'精興の誠'と'精興の勝'に園試処方１/３濃度を基準とし，Ｎ，Ｐ，Ｋ，Ca，Mg，Fe それぞれを基準の３倍になるように作成した液肥を３または14日間与えた場合，'精興の勝'では黄斑発生は見られなかった．'精興の誠'では黄斑発生は見られたが，発生範囲，発生度ともに処理の影響は見られなかった．また，それぞれの無機養分を欠如させた液肥を作成し10日間与えた場合も黄斑発生に影響は見られなかった．これらの結果から，黄斑発生には遺伝的要因が関与しており，特定の無機養分の過不足により引き起こされるものではないと考えられた

Direct Measurement of the Thermodynamic Parameters of Amyloid Formation by Isothermal Titration Calorimetry

This research was originally published in the Journal of Biological Chemistry. József Kardos, Kaori Yamamoto, Kazuhiro Hasegawa, Hironobu Naiki and Yuji Goto. Direct Measurement of the Thermodynamic Parameters of Amyloid Formation by Isothermal Titration Calorimetry. J. Biol. Chem. 2004; 279, 55308-55314. © the American Society for Biochemistry and Molecular Biolog

Activation of Satellite Glial Cells in Rat Trigeminal Ganglion after Upper Molar Extraction

The neurons in the trigeminal ganglion (TG) are surrounded by satellite glial cells (SGCs), which passively support the function of the neurons, but little is known about the interactions between SGCs and TG neurons after peripheral nerve injury. To examine the effect of nerve injury on SGCs, we investigated the activation of SGCs after neuronal damage due to the extraction of the upper molars in rats. Three, 7, and 10 days after extraction, animals were fixed and the TG was removed. Cryosections of the ganglia were immunostained with antibodies against glial fibrillary acidic protein (GFAP), a marker of activated SGCs, and ATF3, a marker of damaged neurons. After tooth extraction, the number of ATF3-immunoreactive (IR) neurons enclosed by GFAP-IR SGCs had increased in a time-dependent manner in the maxillary nerve region of the TG. Although ATF3-IR neurons were not detected in the mandibular nerve region, the number of GFAP-IR SGCs increased in both the maxillary and mandibular nerve regions. Our results suggest that peripheral nerve injury affects the activation of TG neurons and the SGCs around the injured neurons. Moreover, our data suggest the existence of a neuronal interaction between maxillary and mandibular neurons via SGC activation

Distributions of biogeochemical parameters in the pool and interstitial waters in sand bar system of the Kizu River

Distributions of biogeochemical parameters in temporary pools (TAMARI), riparian side arm of river (WANDO) and interstitial waters were investigated in the sand bars along the lower reaches of the Kizu River. Dissloved inorganic nitrogen (DIN) and phosphate (DIP) concentrations in TAMARI and WANDO waters varied greatly compared with those in river waters. Low concentrations of DIN and DIP were often observed simultaneously in TAMARI waters. The DIN concentrations of most intersitial waters were similar or high in comparison to those of river waters. Low concentrations of DIN and DIP were often observed separately in intersitial waters. Concentrations of biogeochemical constituents clearly varied greatly in the waters of sand bar systems, and the relationships between each biogeochemical constituents were different between surface water (TAMARI and WANDO) and subsurface (intersitial) waters of the Kizu River.Article信州大学山地水環境教育研究センター研究報告 2: 63-67(2004)departmental bulletin pape

トルコ・エーゲ地方のケキッキ

　In Turkey there are much herbs there is an herb called ”Kekik”, which is used for cooking, drunk as tea, or widely used as a preservative in every day. However, when we are looking for kekik, we find much kekik, there are many Latin names such as thyme and oregano and others. I tried to find out what calls Kekik in Aegean area. And I also report traditional usage and new research trends

Adsorption of Shiga Toxin to Poly-γ-Glutamate Precipitated

We screened foods containing indigestible ingredients in the ability to adsorb Shiga toxin (Stx). When 5 mg of foods and dietary fibers such as dry vegetables and inulin were mixed and incubated with 0.5 mL of Stx solution (100 ng/mL) containing 0.5% bovine serum albumin, both Stx1 and Stx2 seemed to be adsorbed by only a fermented food, natto (a traditional Japanese food prepared from steamed soybeans by the biological action of Bacillus subtilis). We purified the Stx-adsorbing substance from natto by extraction with H 2 O, acid treatment, Proteinase K treatment, and an ion exchange chromatography. The purified substance showed an average molecular mass of about 600 kDa. We identified it as poly-γ -glutamate (PGA) by amino acid analysis of its hydrolysate and peptide analysis after its treatment with Proteinase K. Purified PGA (MW: molecular weight = about 600 kDa) was considered to adsorb both Stx1 and Stx2 when we separated adsorbed and unadsorbed Stxs (MW = about 72 kDa) by an ultrafiltration method with a centrifugal filter unit (MWCO: molecular weight cut-off = 100 K). However, PGA with the ability to adsorb Stx was an insoluble form precipitated in the filter unit during centrifugation. PGA precipitated beyond the saturated density was also confirmed to well adsorb both Stx1 and Stx2 by an equilibrated dialysis method. To the best of our knowledge, this is the 1st report on food-adsorbing Stx