{"created":"2023-05-15T12:09:13.053547+00:00","id":966,"links":{},"metadata":{"_buckets":{"deposit":"64578bb6-d05a-4228-b239-996d2c2c0467"},"_deposit":{"created_by":16,"id":"966","owners":[16],"pid":{"revision_id":0,"type":"depid","value":"966"},"status":"published"},"_oai":{"id":"oai:suica.repo.nii.ac.jp:00000966","sets":["16:134"]},"author_link":["250","249"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2002-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"159","bibliographicPageStart":"151","bibliographicVolumeNumber":"47","bibliographic_titles":[{"bibliographic_title":"神戸女子短期大学論攷"},{"bibliographic_title":"The Ronko","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　紅茶の浸出液色（水色）に影響およぼすと考えられる，水質のpH，硬度および有機酸添加による影響について，それぞれの水色を色差計と分光光度計で測色しその要因を検討した。\n・pH3.0付近が水色の影響が強く460nm，530nmいずれも吸光度が最もよく低下していた。\n・有機酸による影響では他の有機酸に比べ対照との色差はアスコルビン酸が最も顕著であった。\n・紅茶浸出水の硬度による水色の影響は，水道水より高い硬水では赤みを増す傾向であった。\n・金属塩添加による影響ではナトリウムは水色の変化が認められず，カルシウムとマグネシウムの色調は有意に差が認められ，カルシウムのほうが顕著であった。\n　紅茶にレモンを添加すると黄色みをおびてくるのは，pHがレモン添加により3.0付近になり，またレモンに含まれるアスコルビン酸の影響によるものと考えられる。また紅茶水色に影響をおよぼす硬水では硬度に関係するカルシウムに大きな要因があると考えられた。","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"神戸女子短期大学学会"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10471612","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"09193650","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"森内, 安子"},{"creatorName":"モリウチ, ヤスコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Moriuchi, Yasuko","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_login","displaytype":"detail","filename":"47_15_ノート_神戸女子短期大学紀要論攷.pdf","filesize":[{"value":"340.3 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"【現在非公開です】47_15_ノート_神戸女子短期大学紀要論攷","url":"https://suica.repo.nii.ac.jp/record/966/files/47_15_ノート_神戸女子短期大学紀要論攷.pdf"},"version_id":"be6b5d6e-9e69-46dc-8161-469efe25c810"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"紅茶浸出液","subitem_subject_scheme":"Other"},{"subitem_subject":"有機酸","subitem_subject_scheme":"Other"},{"subitem_subject":"アスコルビン酸","subitem_subject_scheme":"Other"},{"subitem_subject":"カルシウム","subitem_subject_scheme":"Other"},{"subitem_subject":"硬度","subitem_subject_scheme":"Other"},{"subitem_subject":"black tea infusion","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"organic acids","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"ascorbic acid","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"calcium","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"hardness","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"紅茶水色に影響をおよぼす因子","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"紅茶水色に影響をおよぼす因子"},{"subitem_title":"Effects of Factors on the Color of Black Tea Infusion","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"16","path":["134"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-01-10"},"publish_date":"2020-01-10","publish_status":"0","recid":"966","relation_version_is_last":true,"title":["紅茶水色に影響をおよぼす因子"],"weko_creator_id":"16","weko_shared_id":-1},"updated":"2023-05-15T13:10:22.758901+00:00"}