Dwarf Novae in the Shortest Orbital Period Regime: I. A New Short Period Dwarf Nova, OT J055717+683226

We report the observation of a new dwarf nova, OT J055717+683226, during its first-ever recorded superoutburst in December 2006. Our observation shows that this object is an SU UMa-type dwarf nova having a very short superhump period of 76.67+/- 0.03 min (0.05324+/-0.00002 d). The next superoutburst was observed in March 2008. The recurrence time of superoutbursts (supercycle) is, hence, estimated to be ~480 d. The supercycle is much shorter than those of WZ Sge-type dwarf novae having supercycles of >~ 10 yr, which are a major population of dwarf novae in the shortest orbital period regime (<~85 min). Using a hierarchical cluster analysis, we identified seven groups of dwarf novae in the shortest orbital period regime. We identified a small group of objects that have short supercycles, small outburst amplitudes, and large superhump period excesses, compared with those of WZ Sge stars. OT J055717+683226 probably belongs to this group.Comment: 14 pages, 11 figures, accepted for publication in PAS

ガッコウ キュウショク ニオケル アエモノヨウ ショクザイ ノ カネツゴ レイキャク ニ トモナウ モンダイ カイケツ ノタメノ ケンキュウ

　学校給食における食中毒事故発生の原因食品には和え物やサラダが多い1）。これらの食品の生産工程には食材加熱後の冷却作業が含まれるが、水道水放出下で食品を直に曝す冷却法が慣習化している2）。しかし水道水温度は季節によって変わるため、HACCP 管理の重要管理点として食品温度と冷却時間の基準を定めることが難しく、管理対象とみなしにくい。いったん食中毒事故が発生すると、和え物を禁止して炒め物などで代替させ、また給食を外部委託に切り替えるなどの措置が取られることがある。しかし和え物料理は加工の度合いが低く、健康的な日本の食文化を象徴する一品でもあることから、子どもたちの給食からこれを外すことは得策ではない。そこで本研究では、和え物用食材の処理をHACCP 管理できる工程とするために、これまで病院や老人福祉施設における料理の作りおき手段として研究してきたパックチル® システム3）を活用し、適切な冷却法を明らかにすることとした。和え物料理約3,000 人分の食材として、ほうれん草、白菜、ブロッコリー、パプリカ、調味量を冷却機の容量に対応させて4 つの生産単位（バッチ）に分け、加熱後に袋詰めした。その後、水温1℃前後の冷却機の中に投入して、各バッチ補助的に10 ～ 20kg の氷を加え、2.0 － 3.4 時間冷却を行なった。その結果、冷却終了時の野菜および調味料の温度は、最初のバッチが5.0 ± 2.1℃（平均値±標準偏差、以下同様）、バッチ2 では1.0 ± 1.2℃、バッチ3 では3.6 ± 1.7℃、バッチ4 では2.2 ± 1.3℃であった。氷使用量はバッチ1 のみ20kg、続く3 つのバッチでは各10kg で冷却機の水温1℃前後が維持できた。冷却後は1℃に設定したチルド庫に保管し、8 日目に和え物料理に使用した。ほうれん草、白菜、パプリカについては、袋詰重量が最大であったものを区別して8 日目に汚染指標菌として大腸菌群、一般生菌、および低温細菌の試験を行なった。結果は、いずれの野菜も大腸菌群は陰性、一般生菌、低温細菌については300 以下であったため、当該処理法の安全性が確認された。したがって、学校給食においてもHACCP 管理が容易な冷却工程の導入が勧められる。　Cooling after cooking to prepare “aemono”(Japanese salad) dishes has been implicated a number of times in the occurrence of food poisoning in school foodservice settings. In many cases vegetables are cooked and then placed under the running tap water for unknown time frame before moving to the next preparation step. Considering that tap water temperature are often recorded above 20 degrees Celsius for many days of the year, cooling in such manner may not be safe.We examined by using Packchill system if cooked“aemono”ingredients can be cooled to less than 6 degrees Celsius within 3 hours, a standard set for this experiment which is within thetime and temperature frame of the known safe cooling. The total of 140 kilograms of ingredients including fresh spinach, fresh hakusai(Chinese cabbage), fresh paprika, frozen broccoli, and two different kinds of dressing was used in the experiment. All the items were first cooked then immediately mannually or through packaging device placed into the triple-nylon bags and sealed. No more than 5 minutes were elapsed before they were moved into the cooling water tank of the Packchill®machine. Chip ice was added in 10 to 20 kilograms to expedite the cooling process. The total of 4 different cooling batches was necessary to complete the process. After 2.0 to 3.4 hours all the food bags were taken out of the tank and the temperature of 3 different points of selected bags were measured and recorded. The average temperature was 5 degrees Celcius or less, which indicated the cooling was carried out safely

ホイクジョ ニ オケル ショク ニ カンスル ゲンジョウ ト エイヨウシ エノ ヨウボウ ニ ツイテ ノ ケンキュウ

　保育所における子どもの健康支援，子育て支援の推進，さらに食育の推進が組み込まれる状況のなか，保育環境での栄養士の役割を検討することを目的に保育士へのアンケートを実施した．対象は乳児保育担当保育士等研修会に参加した北海道内の保育士165 名である．研修時に配布，研修終了日に回収した．148 名から回答が得られ，回収率は89.6％であった．調査内容は，①勤務先保育園の場所，②保育園の経営形態，③勤続年数，④保育園における管理栄養士または栄養士の配置状況と必要性，⑤保育園での食教育の取り組み内容，⑥管理栄養士・栄養士への要望または意見についてなどの項目からなる．結果は，管理栄養士・栄養士の配置がある園での食に関する教育の取り組みが多かった．経営形態別による取り組みの違いには大きな差が見られなかった．保育士の経験年数による要望の差では，5年以下の保育士は「給食・献立の充実」と「子どもや保護者との関わり」を望み，勤続年数が長くなるにつれ，「他職種との連携」を望むものが多くなっている．これらの結果から，栄養士に対する要望と評価，給食に対する要望と評価を考察し，保育園における栄養士の役割を検討した．　We conducted a questionnaire survey of nursery teachers in order to investigate the roles thatdieticians should play in nursery school settings under the current circumstances in which child health and parenting support, as well as food and nutrition education, at nursery schools are being promoted. We distributed the questionnaire to 165 nursery teachers in Hokkaido who attended a training session for nursery teachers in charge of infants during the session and collected responses from 148 (89.6%) teachers on the last day of the session. The question items were about:i) the location of the nursery school they work for;ii) the form of management of the nursery school;iii) their years of service;iv) the presence of, and need for, a dietician or a registered dietician at the nursery school;v) what food and nutrition education is provided at the nursery school;vi) requests to, or opinions about, dieticians or registered dieticians.The results showed that, for all nine items relating to food and nutrition education, a higher percentage of nursery schools with a dietician or a registered dietician conducted them than nursery schools without a dietician. The form of management did not make a significant difference. Many nursery teachers with five or less years of service were found to expect dieticians to “improve the quality and menu of school lunch” and “be involved with children and parents”, while the longer their years of service were, the more nursery teachers were foundto expect dieticians to “collaborate with other professionals”. Based on these results, we discussed requests for, and the evaluation of, dieticians and school lunch, and examined the roles that dieticians should play at nursery schools

モチ ガシ ブンカ ノ デンショウ ダイ2ホウ : エサシ カミノクニ マツマエ ノ ベコモチ

　木の葉形のベコモチは，北海道にのみ見られる端午の節句などに作られる餅である．青森県下北半島にも同じ名前の餅があるが形状が異なる．北海道の南西海岸，江差，上ノ国，松前にはベコモチと全く同じものがカタコモチと呼ばれていたり，青森県のクジラモチが共存している．ベコモチ，カタコモチ，クジラモチがともに作られたり食べられている地域は他にない．江差は鰊漁や北前船で栄え，松前は北海道唯一の城下町である．上ノ国はその間に位置する北海道で最も古く和人が移住した地として知られる．本稿は歴史のある3 つの町に伝わる三種類の餅菓子に着目し，そのルーツと伝承などについて検討する．Rice cake in the Shimokita Peninsula, Aomori Prefecture, Honsyu Island and that in Hokkaido Island have a common name "bekomochi", but there are many differences between them in spite of their common materials. Bekomochi with a leaf-like shape is exclusively found in all the area of Hokkaido, but the rice cake with the identical shape and taste to the bekomochi is also given a different name "katakomochi" in Esashi, in southwest part of the Oshima Peninsula, Hokkaido. These towns have long history in the developmental process of Hokkaido and are known as the earliest places that the Japanese migrated and settled. Esashi and Kaminokuni prospered well in Tokugawa Shogunate or Edo era as a center of herring fisheries and Kitamaebune (ship) tradingand Matumae was an only castle city governed by the lord in that era in Hokkaido. Based on our present results from field surveys on locality or family specific history, local industry, circulation of goods and transportation of human kinds in the southwest part of Oshima Peninsula, here we infer the origin of "bekomochi" and the routes of its spread to all over Hokkaido

モチガシ ブンカ ノ デンショウ : ホッカイドウ ニ オケル ベコモチ ノ レキシ ト チイキセイ

　青森県のごく一部の地域と北海道でのみ作られるべこもちは、同じ材料と形でも地域によって名称が異なったり、型で抜くものや手で成形するもの、立体造形的に花などを作るもの、黒砂糖色の一色、黒白の二色、多色づかいのものなど、実に多様である。そのルーツも、北前船ルートと津軽海峡ルートが主に考えられる。べこもちの地理的な分布と、ルーツを探り、北海道の開拓の歴史と食文化を考察する。　Bekomochi rice cake has a strong local speciality and is mainly served in Hokkaido and some parts of Aomori prefecture， Japan. There are various shapes， designs and colors in bekomochi， among different localities，although materials and basic appearance are almost the same. Shape of becomochi is formed by using wooden moulds in some area， but is finished by hands in other places. Color is also diversified from unicolor only with black sugar to multicolor. Some bekomochi are decorated by sculpture of flowers. The bekomochi is presumablyoriginated from other districts of Japan and was introduced in the past by two different routes: trading by Kitamae ship via the Sea of Japan and transfer through the straits of Tsugaru. Here， we show geographical distribution of various types of bekomochi and consider the origin from the viewpoints of developing history and food culture of Hokkaido

Platinum-based anticancer drugs-induced downregulation of myosin heavy chain isoforms in skeletal muscle of mouse

Cisplatin, a platinum-based anticancer drug used frequently in cancer treatment, causes skeletal muscle atrophy. It was predicted that the proteolytic pathway is enhanced as the mechanism of this atrophy. Therefore, we investigated whether a platinum-based anticancer drug affects the expression of the major proteins of skeletal muscle, myosin heavy chain (MyHC). Mice were injected with cisplatin or oxaliplatin for four consecutive days. C2C12 myotubes were treated using cisplatin and oxaliplatin. Administration of platinum-based anticancer drug reduced quadriceps mass and muscle strength compared to the control group. Protein levels of all MyHC isoforms were reduced in the platinum-based anticancer drug groups. However, only Myh2 (MyHC-IIa) gene expression in skeletal muscle of mice treated with platinum-based anticancer drugs was found to be reduced. Treatment of C2C12 myotubes with platinum-based anticancer drugs reduced the protein levels of all MyHCs, and treatment with the proteasome inhibitor MG-132 restored this reduction. The expression of Mef2c, which was predicted to act upstream of Myh2, was reduced in the skeletal muscle of mice treated systemically with platinum-based anticancer drug. Degradation of skeletal muscle MyHCs by proteasomes may be a factor that plays an important role in muscle mass loss in platinum-based anticancer drug-induced muscle atrophy