{"created":"2023-05-15T14:40:40.365759+00:00","id":2210,"links":{},"metadata":{"_buckets":{"deposit":"5d1bf0d4-475d-43b1-80db-6eff486329a4"},"_deposit":{"created_by":3,"id":"2210","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"2210"},"status":"published"},"_oai":{"id":"oai:suzuka.repo.nii.ac.jp:00002210","sets":["1:8:195"]},"author_link":["6185","6182","6184","6187","6186","6183"],"item_2_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1994-02-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"51","bibliographicPageStart":"45","bibliographicVolumeNumber":"14","bibliographic_titles":[{"bibliographic_title":"鈴鹿短期大学紀要"},{"bibliographic_title":"Journal of Suzuka Junior College","bibliographic_titleLang":"en"}]}]},"item_2_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"廃水処理にActivated Sludge Processを採用している食品工場の余剰スラッジが,主に生物体から成ることに着目し,その利用価値をみ出すため,余剰スラツジの一般分析および成分の季節的変動などを調べた。1)一般分析の結果,乾物中にタンパク質は29～61%,リン酸2～9%,灰分7～26%(しょうゆ工場のスラッジは47%),粗脂肪1%前後が含まれていた。2)余剰スラッジ成分の季節的変動を調べたが変動はほとんどみられなかった。3)余剰スラッジの成分を,肥料として用いられる魚粉や大豆のそれと比較した結果,それらの窒素,リン酸含量と同程度あるいはそれ以上の含量を示す余剰スラッジのあることがわかった。4)廃水中のC/N比は,工場の種類によって大きな差があるにもかかわらず,余剰スラッジの成分組成にはそれほど差異はなかった。本研究の一部は日本農芸化学会中部支部第72回例会において発表した。","subitem_description_type":"Other"}]},"item_2_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"9","subitem_description_type":"Other"}]},"item_2_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00005174987","subitem_description_type":"Other"}]},"item_2_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00122901","subitem_source_identifier_type":"NCID"}]},"item_2_source_id_20":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"09158421","subitem_source_identifier_type":"ISSN"}]},"item_2_text_6":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"鈴鹿短期大学"},{"subitem_text_value":"三重大学"},{"subitem_text_value":"中埜酢店"}]},"item_2_text_7":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"RESERCH COMMITTEE OF SUZUKA JUNIOR COLLEGE"},{"subitem_text_language":"en","subitem_text_value":"/"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"赤木, 盛郎"},{"creatorName":"アカキ, モリオ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"6182","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"山田, 哲也"},{"creatorName":"ヤマダ, テツヤ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"6183","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"谷田, 孝雄"},{"creatorName":"タニダ, タカオ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"6184","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"AKAKI, Morio","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"6185","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"YAMADA, Tetsuya","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"6186","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"TANIDA, Takao","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"6187","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-12-26"}],"displaytype":"detail","filename":"KJ00005174987.pdf","filesize":[{"value":"425.2 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00005174987.pdf","url":"https://suzuka.repo.nii.ac.jp/record/2210/files/KJ00005174987.pdf"},"version_id":"2d9979bc-56b1-475b-b26b-bdbcd0349a84"}]},"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":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"食品工場廃液の処理と利用に関する研究 : 余剰活性汚泥について(自然科学)","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"食品工場廃液の処理と利用に関する研究 : 余剰活性汚泥について(自然科学)"},{"subitem_title":"Treatment and Utilization of Waste Liquor Produced in Food Plants : On the Activated Sludge","subitem_title_language":"en"}]},"item_type_id":"2","owner":"3","path":["195"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-12-26"},"publish_date":"2016-12-26","publish_status":"0","recid":"2210","relation_version_is_last":true,"title":["食品工場廃液の処理と利用に関する研究 : 余剰活性汚泥について(自然科学)"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-05-15T15:09:02.362288+00:00"}