{"created":"2023-07-27T06:57:56.651192+00:00","id":55420,"links":{},"metadata":{"_buckets":{"deposit":"ec08dded-aa42-4cd9-9e8c-040e0281653a"},"_deposit":{"created_by":18,"id":"55420","owners":[18],"pid":{"revision_id":0,"type":"depid","value":"55420"},"status":"published"},"_oai":{"id":"oai:kanazawa-u.repo.nii.ac.jp:00055420","sets":["934:935:937"]},"author_link":["164","97158","100008","15698"],"item_4_biblio_info_8":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2000-09-25","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"5","bibliographicPageEnd":"297","bibliographicPageStart":"287","bibliographicVolumeNumber":"54","bibliographic_titles":[{"bibliographic_title":"地球科学"},{"bibliographic_title":"Earth Science","bibliographic_titleLang":"en"}]}]},"item_4_creator_33":{"attribute_name":"著者別表示","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Tazaki, Kazue"}],"nameIdentifiers":[{"nameIdentifier":"15698","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"80211358","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=80211358"}]},{"creatorNames":[{"creatorName":"Kurashige, Kazuya"}],"nameIdentifiers":[{"nameIdentifier":"100008","nameIdentifierScheme":"WEKO"}]}]},"item_4_description_21":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"北陸地方では泥漬け,つまり野菜を泥でつける食文化が伝承されている.本研究では,泥漬けで用いられる泥\"赤ベト\"の特性および漬け込むだナスの表皮が染色するメカニズムを明らかにした.数日間,赤ベトに漬けたナスの表皮は鮮やかなコバルトブルーになる.一般に,赤褐色の泥の化学的特性は豊富な鉄によると認識されてきた.赤ベトには,粘土鉱物の他に,石英や長石などのケイ酸塩鉱物,鉄ミョウバン,そして水酸化鉄が含まれていた.これらの鉱物の含有量は各地域の泥により変化した.蒸留水,塩酸水溶液および溶液の水質(pH, Eh,EC,そしてDO)の変化を9日間測定したところ,酸性条件下で加水分解により鉄イオンが溶出することが示された.以上の結果から,加水分解によりナスの表皮がコバルトブルーに変色する現象は,ナスの主要な色素であるanthocyanやhyacinに関係していることが示唆される.","subitem_description_type":"Abstract"},{"subitem_description":"Abstract\n\"Mud-Pickles\" soaking vegetables has been handed down in Hokuriku District from generation to generation. The characteristics of the mud for soaking, and the mechanisms of dyeing eggplants in \"Aka-beto\" were revealed in this study. The eggplant kept in \"Aka-beto\" for few days exhibits brilliant cobalt blue. Chemical characteristics of the reddish brown-colored mud were commonly acknowledged as abundant Fe. \"Aka-beto\" contains silicate minerals such as quartz, feldspars, jarosite, and hydrated iron oxides, in addition to clay minerals. The content of these minerals was varied, depending on the local mud. Values of pH, Eh, EC and DO of the mud which added to distilled water, HCl and NaCl, were measured for 9 days respectively. The results indicated that ion leaching of Fe, occurred in acidic condition, due to hydrolysis. Accordingly, it is suggested that such a hydrolysis change of the color of eggplants into cobalt blue, in association with anthocyan and hyacin, major pigments of eggplant.","subitem_description_type":"Abstract"}]},"item_4_description_5":{"attribute_name":"提供者所属","attribute_value_mlt":[{"subitem_description":"金沢大学理工研究域地球社会基盤学系","subitem_description_type":"Other"}]},"item_4_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24517/00061695","subitem_identifier_reg_type":"JaLC"}]},"item_4_publisher_17":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"地学団体研究会 The Association for the Geological Collaboration in Japan"}]},"item_4_relation_12":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"10.15080/agcjchikyukagaku.54.5_287","subitem_relation_type_select":"DOI"}}]},"item_4_relation_28":{"attribute_name":"関連URI","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"https://www.jstage.jst.go.jp/browse/agcjchikyukagaku/-char/ja"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://www.jstage.jst.go.jp/browse/agcjchikyukagaku/-char/ja","subitem_relation_type_select":"URI"}},{"subitem_relation_name":[{"subitem_relation_name_text":"http://www.chidanken.jp/"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"http://www.chidanken.jp/","subitem_relation_type_select":"URI"}},{"subitem_relation_name":[{"subitem_relation_name_text":"https://www.chidanken.jp/08_1.html"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://www.chidanken.jp/08_1.html","subitem_relation_type_select":"URI"}}]},"item_4_rights_23":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"Copyright © 地学団体研究会 The Association for the Geological Collaboration in Japan"}]},"item_4_source_id_11":{"attribute_name":"NCID","attribute_value_mlt":[{"subitem_source_identifier":"AN00141269","subitem_source_identifier_type":"NCID"}]},"item_4_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0366-6611","subitem_source_identifier_type":"ISSN"},{"subitem_source_identifier":"2189-7212","subitem_source_identifier_type":"ISSN"}]},"item_4_version_type_25":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"田崎, 和江"}],"nameIdentifiers":[{"nameIdentifier":"164","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"80211358","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=80211358"},{"nameIdentifier":"80211358","nameIdentifierScheme":"研究者番号","nameIdentifierURI":"https://nrid.nii.ac.jp/nrid/1000080211358"}]},{"creatorNames":[{"creatorName":"倉繁, 和也"}],"nameIdentifiers":[{"nameIdentifier":"97158","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":"2021-07-26"}],"displaytype":"detail","filename":"SC-PR-TAZAKI-K-287.pdf","filesize":[{"value":"2.1 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"SC-PR-TAZAKI-K-287.pdf","url":"https://kanazawa-u.repo.nii.ac.jp/record/55420/files/SC-PR-TAZAKI-K-287.pdf"},"version_id":"4dae0b70-0813-460f-8f50-8e6f2d2b0792"}]},"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":"北陸地方に伝わる泥漬けに使用される\"赤ベト\"の特性","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"北陸地方に伝わる泥漬けに使用される\"赤ベト\"の特性"},{"subitem_title":"Characteristics of clays \"Aka-beto\" for making mud-pickles with traditional way","subitem_title_language":"en"}]},"item_type_id":"4","owner":"18","path":["937"],"pubdate":{"attribute_name":"公開日","attribute_value":"2021-07-26"},"publish_date":"2021-07-26","publish_status":"0","recid":"55420","relation_version_is_last":true,"title":["北陸地方に伝わる泥漬けに使用される\"赤ベト\"の特性"],"weko_creator_id":"18","weko_shared_id":-1},"updated":"2024-06-20T06:05:36.825395+00:00"}