The Effect of Altruism on Consumer Behavior in Japan: an Analysis on Rice Consumption using Scanner Data

Consumer/Household Economics, Food Consumption/Nutrition/Food Safety,

The effects of Information and Country of Origin on Japanese Olive Oil Consumer Selection

Consumer/Household Economics, Food Consumption/Nutrition/Food Safety,

Anisotropic Properties of Mesogenic Surfactants with Ionic Liquid Core

Ionic mesogens (HI-n), constructed from imidazolium-functionalized azobenzenes with differential flexible spacers and a nitro polar terminal group, were synthesized. Their potential thermotropic liquid crystal properties were investigated by polarizing optical microscopy (POM), differential scanning calorimetry (DSC) and temperature variable X-ray diffraction measurements. HI-n exhibited a smectic A fluid (SmA) phase by anisotropy through interactions between azobenzene units and ionic interactions. This SmA formation was observed by POM and DSC. In the SmA phase, focal conic fan textures were observed by POM under the crossed-Nicols. The perpendicular structure (homeotropic alignment) formed spontaneously in the SmA phase through physical adsorption of imidazolium ionic units upon a glass plate. In the SmA phase, HI-n exhibited the X-ray diffraction patterns consisting of sharp inner reflections, corresponding to the layer distance, and a broad outer reflection exhibiting a short range order within the smectic layer. It is expected that the SmA layer consists of the hydrophilic and hydrophobic sublayers. The hydrophilic sublayer was formed by an ionic aggregation of imidazolium and iodide ions. On the other hand, the hydrophobic sublayer was obtained by segregation from the hydrophilic sublayer.It can be considered that HI-n are an anisotropic ionic liquid because the SmA state has a fluidity such as an ionic liquid. The ionic material shows the strong temperature dependence of an ionic interaction. The ionic interactions in the liquid crystal phase became weak gradually with increasing temperature, and the fluidity of the liquid crystal phase increase. HI-n dissolved in water. The HI-n water solution revealed a lyotropic smectic A anisotropic fluid

Hydrous oceanic crust hosts megathrust creep at low shear stresses

The rheology of the metamorphosed oceanic crust may be a critical control on megathrust strength and deformation style. However, little is known about the strength and deformation style of metamorphosed basalt. Exhumed megathrust shear zones exposed on Kyushu, SW Japan, contain hydrous metabasalts deformed at temperatures between ~300° and ~500°C, spanning the inferred temperature-controlled seismic-aseismic transition. Field and microstructural observations of these shear zones, combined with quartz grain-size piezometry, indicate that metabasalts creep at shear stresses <100 MPa at ~370°C and at shear stresses <30 MPa at ~500°C. These values are much lower than those suggested by viscous flow laws for basalt. The implication is that relatively weak, hydrous, metamorphosed oceanic crust can creep at low viscosities over a wide shear zone and have a critical influence on plate interface strength and deformation style around the seismic-aseismic transition

Standardized evaluation of chemical compositions of LiTaO3 single crystals for SAW devices using the LFB ultrasonic material characterization system

科研費報告書収録論文(課題番号:12450119・基盤研究(B)(2) ・H12～H14/研究代表者:櫛引, 淳一/UMS技術を用いた超高周波SAWデバイス用単結晶基板表面の評価技術の開発