{"created":"2023-05-15T11:31:11.622026+00:00","id":7220,"links":{},"metadata":{"_buckets":{"deposit":"3689e4d9-e685-464a-a1ef-7edb166783a9"},"_deposit":{"created_by":17,"id":"7220","owners":[17],"pid":{"revision_id":0,"type":"depid","value":"7220"},"status":"published"},"_oai":{"id":"oai:hsuh.repo.nii.ac.jp:00007220","sets":["89:537"]},"author_link":["21859","34988","34989","34990","34991"],"item_1693191265938":{"attribute_name":"出版タイプ","attribute_value_mlt":[{"subitem_version_type":"VoR"}]},"item_2_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1985-12-31","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"95","bibliographicPageStart":"87","bibliographicVolumeNumber":"4","bibliographic_titles":[{"bibliographic_title":"東日本歯学雑誌","bibliographic_titleLang":"ja"}]}]},"item_2_creator_6":{"attribute_name":"著者名(日)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"岩瀬, 恭子","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"21859","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"猪股, 孝四郎","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"34988","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"倉橋, 昌司","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"34989","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"高桑, 光代","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"34990","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"吉田, 昌江","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"34991","nameIdentifierScheme":"WEKO"}]}]},"item_2_description_1":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_description":"P(論文)","subitem_description_language":"ja","subitem_description_type":"Other"}]},"item_2_description_12":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"Henning (1916) classified the tastes of chemical substances into four primary groups, namely, salty, sweet, sour and bitter. After that, this classification has been generally used for physiological taste analysis of chemical substances. Hahn (1936) and Shimizu et al. (1959) reported the relation between specific threshold of four primary tastes and the temperature of solutions. However, the results of these two reports are diversified. Also, a large part of the result obtained here do not coincide with these two reports. Moreover, we attempted to determine a rule regarding the seasonal variations in specific taste thresholds of the solutions at various temperatures. However, no rules were found.","subitem_description_language":"en","subitem_description_type":"Other"}]},"item_2_source_id_13":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN0008135X","subitem_source_identifier_type":"NCID"}]},"item_2_text_10":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Department of Oral Physiology, School of Dentistry, HIGASHI-NIPPON-GAKUEN UNIVERSITY"},{"subitem_text_language":"en"}]},"item_2_text_9":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_language":"ja","subitem_text_value":"東日本学園大学歯学部口腔生理学講座"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"1985-12-31"}],"displaytype":"detail","filename":"KJ00000094487.pdf","filesize":[{"value":"633.1 kB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"label":"<原著>種々の溶液温度における味閾値およびその四季変動についての長期観察","objectType":"fulltext","url":"https://hsuh.repo.nii.ac.jp/record/7220/files/KJ00000094487.pdf"},"version_id":"91a1387b-6a32-4e25-b4ad-094e8981a3d3"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Four primary tastes","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"specific taste threshold","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":"<原著>種々の溶液温度における味閾値およびその四季変動についての長期観察","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"<原著>種々の溶液温度における味閾値およびその四季変動についての長期観察","subitem_title_language":"ja"},{"subitem_title":"<ORIGINAL ARTICLE>A Long-Term Study on the Specific Taste Threshold at Various Temperatures and its Seasonal Variation","subitem_title_language":"en"}]},"item_type_id":"2","owner":"17","path":["537"],"pubdate":{"attribute_name":"PubDate","attribute_value":"1985-12-31"},"publish_date":"1985-12-31","publish_status":"0","recid":"7220","relation_version_is_last":true,"title":["<原著>種々の溶液温度における味閾値およびその四季変動についての長期観察"],"weko_creator_id":"17","weko_shared_id":-1},"updated":"2023-12-26T02:59:22.690149+00:00"}