{"created":"2023-06-19T10:34:41.478143+00:00","id":545,"links":{},"metadata":{"_buckets":{"deposit":"a026ee8d-a635-4a44-bd24-7af2e5050c63"},"_deposit":{"created_by":14,"id":"545","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"545"},"status":"published"},"_oai":{"id":"oai:ous.repo.nii.ac.jp:00000545","sets":["296:297:310"]},"author_link":["17817"],"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1978-03-05","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"117","bibliographicPageStart":"109","bibliographicVolumeNumber":"13","bibliographic_titles":[{"bibliographic_title":"岡山理科大学紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"The Bulletin of the Okayama University of Science,","bibliographic_titleLang":"en"}]}]},"item_1_creator_6":{"attribute_name":"著者名","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"石井, 猛","creatorNameLang":"ja"},{"creatorName":"イシイ, タケシ","creatorNameLang":"ja-Kana"},{"creatorName":"Ishii, Takeshi","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_1_description_1":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_description":"P(論文)","subitem_description_type":"Other"}]},"item_1_description_11":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"スズは, 金属元素_<50>Snチュートンの呼名があり, 古代ローマ人がイギリスの鉱山のスズを確保していたので化学記号は, 初期ローマの名称Stannumに由来するもので, 土壌中や多くの天然物中に微量ながら含まれている.例えば, クラゲ32ppm, 小麦0.3～2.5ppm(平均0.9ppm), 小麦粉0.6～1.8ppm(平均1.2ppm), 牛乳0.1～0.2ppmなどである.また, 日常食品の中でかん詰食品にはスズが多く検出される.これは, かん材がスズメッキによること, そして, 亜硫酸, 亜硫酸ガス, 硝酸塩, アントシアンなどの要素によりスズが溶出する.このスズ溶出による害に関するデータは多少あるが, スズ攝取が人間にどれほどの影響を持つかは顕著ではない.また, 動物実験によるデータも一定の確実なものを見い出していない.ここでは, かん詰食品中のスズの定量法として操作が容易で, しかも極めて再現性に富み, 通常かん詰食品中に含まれている各種の塩類の影響も実用上ほとんど認められないうえ, 十分満足しうる検出値を示すSATP(サリチリデンアミノ-2-チオフェノール)を用いる比色法で実験を行なった.その結果, 許容量の250ppm以上のものが見い出された.","subitem_description_language":"ja","subitem_description_type":"Other"}]},"item_1_description_12":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"This report has been described the determination of tin in various canned foods by colorimetric method using Salicylideneamino-2-thiophenol (SATP) as organic reagent. Put 1 ml of test solution into the test tube shared stopper, add to 1N-hydrochloric acid, make 10 ml in all. Next time, add to two drops of 20% lactic acid solution, 10% sodium hydroxide till neutralization, distilled water till 20 ml level. Add to 2 ml of 20% lactic acid solution, and after 1 ml of 1% sodium thiosulfate solution. 5 ml of SATP solution. Shake well, mix them, put for 20 minutes, and add to 10 ml of xylene, shake, extract. Put the layer of xylene into another test tube, determine the optical density by colorimeter, calculate tin volume, mulutiply diluted magnification. The permission value is 250 ppm, but in data, more than 250 ppm was found.","subitem_description_language":"en","subitem_description_type":"Other"}]},"item_1_source_id_13":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00033233","subitem_source_identifier_type":"NCID"}]},"item_1_text_10":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Department of Applied Chemistry, Okayama College of Science"}]},"item_1_text_9":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_language":"ja","subitem_text_value":"岡山理科大学応用化学科"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"1978-03-05"}],"displaytype":"detail","filename":"KJ00000062961.pdf","filesize":[{"value":"491.0 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"url":"https://ous.repo.nii.ac.jp/record/545/files/KJ00000062961.pdf"},"version_id":"685d4900-b99f-4c52-94bf-560870af8d34"}]},"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":"かん詰中のスズの定量","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"かん詰中のスズの定量","subitem_title_language":"ja"},{"subitem_title":"The Determination of Tin in Canned Foods","subitem_title_language":"en"},{"subitem_title":"カンヅメチュウ ノ スズ ノ テイリョウ","subitem_title_language":"ja-Kana"}]},"item_type_id":"1","owner":"14","path":["310"],"pubdate":{"attribute_name":"PubDate","attribute_value":"1978-03-05"},"publish_date":"1978-03-05","publish_status":"0","recid":"545","relation_version_is_last":true,"title":["かん詰中のスズの定量"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2023-10-03T07:58:30.398664+00:00"}