{"created":"2023-07-27T06:57:59.489362+00:00","id":55537,"links":{},"metadata":{"_buckets":{"deposit":"8a3e5a1e-1e0c-47d9-afb4-ae741a647662"},"_deposit":{"created_by":18,"id":"55537","owners":[18],"pid":{"revision_id":0,"type":"depid","value":"55537"},"status":"published"},"_oai":{"id":"oai:kanazawa-u.repo.nii.ac.jp:00055537","sets":["2812:2813:2826"]},"author_link":["79108","97531"],"item_9_biblio_info_8":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2010-02-03","bibliographicIssueDateType":"Issued"},"bibliographicPageStart":"1p.","bibliographicVolumeNumber":"2006 – 2007","bibliographic_titles":[{"bibliographic_title":"平成19(2007)年度 科学研究費補助金 基盤研究(C) 研究成果報告書概要"},{"bibliographic_title":"2007 Fiscal Year Final Research Report Summary","bibliographic_titleLang":"en"}]}]},"item_9_creator_33":{"attribute_name":"著者別表示","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{}],"nameIdentifiers":[{},{},{},{}]}]},"item_9_description_21":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"マイクロ波を照射しながら,ナノ秒の時間分解能で蛍光寿命を測定できる装置を組上げた。この装置を用いて,双極子モーメントの異なる蛍光プローブ分子の蛍光寿命の変化に及ぼすマイクロ波の影響を測定した。溶媒にはグリセロールを用いた。マイクロ波が作る電場により,溶媒分子や蛍光プローブ分子の運動に変化が現れるか検討した。マイクロ波の出力は,20Wから100Wの範囲で行なった。マイクロ波照射により,蛍光寿命は短くなった。このことは,マイクロ波の電場により溶媒分子や蛍光プローブ分子の回転運動が加速されたことを意味すると解釈できる。\nまた,安息香酸のエステル化反応の反応速度の温度依存性について,マイクロ波過熱と通常過熱で実験を行なった。得られた結果を遷移状態モデルにより解析した。その結果,活性化自由エネルギーはマイクロ波過熱と通常過熱で違いはなかった。しかし,活性化エントロピーが異なった。","subitem_description_type":"Abstract"},{"subitem_description":"An experimental apparatus for measurements of transient absorption and fluorescence under microwave irradiation has been built up. Effect of microwave irradiation on fluorescence lifetime of molecules with different dipole moment has been examined. It can be expected that electric filed produced by microwave could change the molecular motion of the probe molecules. The output power of microwave was in a range from 20 to 100 W It is found that the fluorescence lifetime became shorter by the microwave irradiation, suggesting that the rotational motions of solvent molecules and probe molecules may be accelerated by the microwave irradiation.\nEffect of microwave heating on esterification of benzoic acid was also examined. Reaction rates as a function of temperature were studied for both conventional and microwave heating. The reaction rates were analysis based on the transition theory. There was no difference in the activation free energy between the conventional and microwave heating. However, it is found that the activation entropy for the microwave heating is higher than that for the conventional heating.","subitem_description_type":"Abstract"}]},"item_9_description_22":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"研究課題/領域番号:18560732, 研究期間(年度):2006 – 2007","subitem_description_type":"Other"},{"subitem_description":"出典：「時間分解分光法を用いたマイクロ波加熱による反応促進機構の解明」研究成果報告書　課題番号18560732\n（KAKEN：科学研究費助成事業データベース（国立情報学研究所））\n（https://kaken.nii.ac.jp/ja/report/KAKENHI-PROJECT-18560732/185607322007kenkyu_seika_hokoku_gaiyo/)を加工して作成","subitem_description_type":"Other"}]},"item_9_description_5":{"attribute_name":"提供者所属","attribute_value_mlt":[{"subitem_description":"金沢大学理工研究域","subitem_description_type":"Other"}]},"item_9_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24517/00061812","subitem_identifier_reg_type":"JaLC"}]},"item_9_relation_28":{"attribute_name":"関連URI","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"https://kaken.nii.ac.jp/ja/search/?kw=00216714"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://kaken.nii.ac.jp/ja/search/?kw=00216714","subitem_relation_type_select":"URI"}},{"subitem_relation_name":[{"subitem_relation_name_text":"https://kaken.nii.ac.jp/ja/grant/KAKENHI-PROJECT-18560732/"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://kaken.nii.ac.jp/ja/grant/KAKENHI-PROJECT-18560732/","subitem_relation_type_select":"URI"}},{"subitem_relation_name":[{"subitem_relation_name_text":"https://kaken.nii.ac.jp/ja/report/KAKENHI-PROJECT-18560732/185607322007kenkyu_seika_hokoku_gaiyo/"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://kaken.nii.ac.jp/ja/report/KAKENHI-PROJECT-18560732/185607322007kenkyu_seika_hokoku_gaiyo/","subitem_relation_type_select":"URI"}}]},"item_9_version_type_25":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_ab4af688f83e57aa","subitem_version_type":"AM"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2021-05-17"}],"displaytype":"detail","filename":"SC-PR-TAKAHASHI-K-kaken 2010-1p.pdf","filesize":[{"value":"125.8 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"SC-PR-TAKAHASHI-K-kaken 2010-1p.pdf","url":"https://kanazawa-u.repo.nii.ac.jp/record/55537/files/SC-PR-TAKAHASHI-K-kaken 2010-1p.pdf"},"version_id":"0524137e-4e87-4058-899d-dbb209464e85"}]},"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":"research report","resourceuri":"http://purl.org/coar/resource_type/c_18ws"}]},"item_title":"時間分解分光法を用いたマイクロ波加熱による反応促進機構の解明","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"時間分解分光法を用いたマイクロ波加熱による反応促進機構の解明"},{"subitem_title":"Study on reaction rate enhancement with microwave heating by time resolved spectroscopy method","subitem_title_language":"en"}]},"item_type_id":"9","owner":"18","path":["2826"],"pubdate":{"attribute_name":"公開日","attribute_value":"2021-05-17"},"publish_date":"2021-05-17","publish_status":"0","recid":"55537","relation_version_is_last":true,"title":["時間分解分光法を用いたマイクロ波加熱による反応促進機構の解明"],"weko_creator_id":"18","weko_shared_id":-1},"updated":"2023-07-27T14:22:37.086738+00:00"}