Proteolytic bacteria isolated from freshwater lakes in Antarctica

第6回極域科学シンポジウム[OB] 極域生物圏11月16日（月）　国立極地研究所１階交流アトリウ

Natural capitals for nature’s contributions to people: the case of Japan

Recently, natural capital has gained the attention of researchers and policymakers to promote sustainability. Previous studies have investigated the value of ecosystem services with respect to specific areas or species. Other studies have investigated the value of various types of ecosystem services and natural capital by integrating a number of findings using meta-analyses at the global level. Although these studies have provided information on either the global value of natural capital or the local value of specific subjects, there is little evidence on the country-specific values of natural capital in Japan, which will provide useful information for national environmental policies. We investigated the perceived values of terrestrial and marine natural capital in Japan using internet surveys and payment card methods. Data on various natural forms of capital were collected in a unified format and comparable manner. We found that some explanatory variables, such as perceived importance and visit frequency, as well as sociodemographic characteristics, are significant drivers of the willingness to pay (WTP), which maintains each aspect of natural capital. In addition, we conducted future predictions of terrestrial and marine natural capital using a scenario developed in a previous study. Our results indicate that Japan should follow a population dispersed scenario for the sustainable management of natural capital up to 2050

「農業体験学習事業」 農業体験を通した地域連携による家政学群学生の学び 平成23（2011）～ 25（2013）年度和洋女子大学教育振興支援助成成果報告

平成23年度から同25年度に和洋女子大学教育振興支援助成を受け、農業体験を通して家政学群学生の学びを促進した。体験実習にあたり、学外の農業従事者、自治体（長野県立科町、千葉県市川市、千葉県神崎町）の農業担当職員や農業委員、JA職員、農業に関するNPO法人スタッフ、静岡大学、千葉大学の関係者など、様々な地域の方々と交流し、指導されて実践した農業体験により、学生はコミュニケーション能力や連携力を身につけた。また、農作物や花を育てる方法を学び、食べ物や花を育てることは生きている植物を自然と共生しながら育てることであることを認識し、農業の大変さと喜びも体験した。学内では農業ファッション制作の活動も行い、農業する女性のための作業服づくりを初めて体験し、専門技術の修得にも繋げた。また、収穫物から加工食品を開発、販売する活動も行い、地域の人たちから高い評価を受けた。現場での作業体験は学生同士や教員と学生間の協力や協調の体験となり、同時に様々な活動体験から実践力、判断力などの育成に繋がった。これらの農業体験を通して実施した実践的学習は、家政学を学ぶ学生に大きな刺激と成長をもたらしたと考える。本稿では本取り組みにおける家政学群学生の学びの内容と学生の様子について報告した

Time-Course Changes of Chemical and Physical Properties in Sugi (Cryptomeria Japonica D. Don) Logs During Smoke Heating

Kiln-drying of sugi (Japanese cedar, Cryptomeria japonica D. Don) wood is a very difficult process. This is because the moisture content (MC) of the green log is very high and varies considerably between heartwood and sapwood. To investigate the time-course changes of chemical and physical properties during smoke heating, sugi green logs were smoke-heated with different treatment times at a temperature inside the log of 80°C using a modified food smoker. After smoke heating, the amounts of chemical components and some physical properties, such as MC, relative degree of crystallinity (RDC), equilibrium moisture content (EMC), and bending strength, were examined. The distribution of MC within the log became uniform after smoke heating for 60 h. Almost no differences in the amounts of chemical components were recognized between the control and smoke-heated woods. The relative degree of crystallinity increased with smoke heating for 40 h, corresponding to the decrease in EMC. The modulus of elasticity (MOE) in static bending increased with smoke heating, whereas the modulus of rupture and the absorbed energy in impact bending did not change significantly. The increase in MOE was considered to be due to the increase in RDC. The results obtained here indicated that no significant thermal degradation of wood occurred by smoke heating for 60 h at a temperature inside the log of 80°C. However, smoke heating affected the physical properties, such as RDC, EMC, and MOE