小学生がうま味の相乗効果を学ぶための味覚授業の実施

The purpose of this study was to assess whether elementary school children were able to learn the synergistic effects of umami flavor through the implementation of a sense of taste class for them. The sense of taste class held for 182 elementary school children (aged, 10–11 years old in Kyoto city). The subjects assessed three types of broths: dried bonito (DB), kombu kelp (KK), and dried bonito-kombu kelp (DB-KK). The subject evaluated the broth for several factors: tastiness, umami flavor, aroma, fishy smell. In addition, children were asked to write their own comments about what they had learned or noticed. A total of 147 healthy subjects were analyzed.The results of the sensory evaluation showed that the children sensed umami flavor and tastiness more significantly in DB-KK broth than in KK broth. They also evaluated the DB broth and DB-KK broth to have a significantly better aroma than KK broth (both at p<0.05). The analysis of the comment showed that 11 children (7.5%) wrote about their understanding of the fundamental taste umami, and 31 children (21.1%) wrote about understanding the synergistic effect of umami flavor. These results suggest that the implementation of the sense of taste class is effective to learn the synergistic effects of umami flavor.論

小学生のかつおだしと煮干しだしの風味に対する評価：食育取り組み年数が異なる2 校の比較

We compared evaluations of the flavors of dried bonito and niboshi extract soup stock for 5- 6 grade elementary school children（121 children）at two different schools. The two different schools were an elementary school that had implemented shokuiku（food and nutrition education）-related activities for 4 years（4th year school）and an elementary school that had implemented shokuiku-related activities for the first time（1st year school）. The results from fifth graders in elementary school showed that the deliciousness, umami taste, and aroma of both soup stocks（dried bonito and niboshi extract）were rated significantly higher in the 4th year school than in the 1st year school. In the 4th year school, several years of shokuiku-related activities may have increased the taste sensitivity of children to soup stock flavors.原著論

学生の衛生管理習得度に及ぼすオリジナルビデオ教材と大量調理実習の実施回数の効果の検討

本研究では，管理栄養士専攻学生の大量調理実習において，クラウド型授業支援システム（manaba course）を活用してビデオ教材の動画を配信した受講生（ビデオ教材-manaba配信群）とビデオ教材を導入していない受講生（ビデオ教材なし群）の衛生管理習得度を比較した。大量調理7回目のビデオ教材-manaba配信群（81人）とビデオ教材なし群（97人）の習得度を比較したところ，ビデオ教材-manaba配信群がビデオ教材なし群よりも「指導できる」・「一人で実践できる」と回答した者の割合が高かった項目は「水質検査」のみであった。一方，ビデオ教材が実習に役立つと回答した者は98%であった。さらに，衛生管理習得度に対する大量調理の実施回数の効果を検討した。大量調理を伴う実習が0，2，4，7回目（大量調理0回，2回，4回，7回）の際に習得度を調査した。大量調理7回目で「指導できる」・「一人で実践できる」と回答した学生が過半数を超えたのは3項目であり，衛生管理習得度が高い項目は実習での作業経験者の割合も高かった。これらの結果より，大量調理実習における衛生管理習得度の向上には，学生が実際に衛生管理に関する作業を経験することが重要であると考えられた。また，ビデオ教材の活用は，学生自らの経験には及ばないが，衛生管理に関する知識を補い，実習の予習や復習に役立つ可能性が高いと考えられた。研究ノー

The Hyper Suprime-Cam SSP survey: Overview and survey design

Hyper Suprime-Cam (HSC) is a wide-field imaging camera on the prime focus of the 8.2-m Subaru telescope on the summit of Mauna Kea in Hawaii. A team of scientists from Japan, Taiwan, and Princeton University is using HSC to carry out a 300-night multi-band imaging survey of the high-latitude sky. The survey includes three layers: the Wide layer will cover 1400 deg2 in five broad bands (grizy), with a 5 σ point-source depth of r ≈ 26. The Deep layer covers a total of 26 deg2 in four fields, going roughly a magnitude fainter, while the UltraDeep layer goes almost a magnitude fainter still in two pointings of HSC (a total of 3.5 deg2). Here we describe the instrument, the science goals of the survey, and the survey strategy and data processing. This paper serves as an introduction to a special issue of the Publications of the Astronomical Society of Japan, which includes a large number of technical and scientific papers describing results from the early phases of this survey

Ephemerality of a Spring Ephemeral Gagea lutea (L.) is Attributable to Shoot Senescence Induced by Free Linolenic Acid

Abstract:Spring ephemerals are a group of herbaceous plants that fulfill their life cycle on the floor of deciduous forests in temperate and boreal regions during a short period of time between snowmelt and closure of the tree canopy. Near the closure, these plants’ shoots senesce rapidly and the plants disappear from the floor. Since the major role of the synchronous senescence is thought to be the recycling of nutrients from vegetative organs to seeds or storage organs, some endogenous compound that is capable of promoting senescence must be involved in the timely senescence. Strong senescence-promoting activity was found in extracts of shoots of a spring ephemeral, Gagea lutea (Liliaceae), and the activity in basal leaves reached a maximum just before the commencement of senescence. The active compound was identified as α-linolenic acid. The level, very low 1 week before flowering, increased rapidly with time and reached a maximum 1 week after flowering. Senescence was readily observed thereafter. The maximum amount of linolenic acid was >1 mmol kg FW–1 and could fully induce senescence of the leaves. The results suggest that the ephemerality of the plant or, in other words, short longevity of shoots, is brought about by the accumulation of linolenic acid. Programmed senescence, which can mitigate the cost of survival and reproduction, enables the plant to occupy a narrow niche on the forest floor

Relationship between the nanometer-scale structures of amylopectin molecules and temperature dependence of internal structures of starch granules in endosperm of starch branching enzyme 2b (be2b) allelic mutant lines from japonica rice

We analyzed the relationship between the nanometer-scale structure of amylopectin and physicochemical properties such as thermal properties of starch granules and higher-order internal structure of starch granules evaluated by using synchrotron radiation X-ray scattering and scanning electron microscopy. In this study, a line of allelic mutants of rice lacking in starch branching enzyme IIb (BEIIb) activity in their endosperm were used as starch sources. The crystal lattice changed from A-type to C- and B-type. The nanoscale cluster size, and higher-order structures of the starch granules varied among mutant lines. The thermal gelatinization properties of the rice-derived starch samples, as well as the dependence of this process on their crystal structure, were evaluated using differential scanning calorimetry and synchrotron X-ray scattering. After gelatinization, several nm-scaled density fluctuations owing to the formation of gel balls were observed. These fluctuations of all starch samples correlated with the cluster size decreased with the temperature