{"created":"2023-05-15T09:57:59.466584+00:00","id":1847,"links":{},"metadata":{"_buckets":{"deposit":"267fa85b-8a8f-4bb3-8d84-783c43c440b0"},"_deposit":{"created_by":5,"id":"1847","owner":"5","owners":[5],"pid":{"revision_id":0,"type":"depid","value":"1847"},"status":"published"},"_oai":{"id":"oai:miyazaki-u.repo.nii.ac.jp:00001847","sets":["71","71:25","71:25:90","71:25:90:93","71:25:90:93:164"]},"author_link":["27"],"item_10002_alternative_title_1":{"attribute_name":"その他（別言語等）のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"アカキャベツ チュウシュツエキ ノ センショクセイ","subitem_alternative_title_language":"ja-Kana"}]},"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2001-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"21","bibliographicPageStart":"15","bibliographicVolumeNumber":"4","bibliographic_titles":[{"bibliographic_title":"宮崎大学教育文化学部紀要. 芸術・保健体育・家政・技術","bibliographic_titleLang":"ja"},{"bibliographic_title":"Memoirs of the Faculty of Education and Culture, Miyazaki University. Art, health and physical education, home economics, and technics","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"The dyeing and fastness properties of the extract from red cabbage were \nstudied in the various fibrous materials using mordant, such as chromium, \naluminum, iron, tin, titanium and copper in combination with either microwave-\nor gas-heating. \nThe following results were obtained; 1) red cabbage extract is superior in the \ndye adsorption on cotton fabric to the other vegetable dyes, 2) iron is a more \nsuitable mordant than the other by means of both the fastness property and \nenvironmental assuming, 3) microwave-heating increases the dyeing property of red \ncabbage extract comparing with gas-heating.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"宮崎大学教育文化学部","subitem_publisher_language":"ja"},{"subitem_publisher":"The Faculty of Education and Culture, University of Miyazaki","subitem_publisher_language":"en"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11403467","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1345403X","subitem_source_identifier_type":"ISSN"}]},"item_10002_version_type_20":{"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":"岡村, 好美","creatorNameLang":"ja"},{"creatorName":"オカムラ, ヨシミ","creatorNameLang":"ja-Kana"},{"creatorName":"Okamura, Yoshimi","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2020-06-21"}],"displaytype":"detail","filename":"KJ00000228712.pdf","filesize":[{"value":"622.3 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00000228712.pdf","url":"https://miyazaki-u.repo.nii.ac.jp/record/1847/files/KJ00000228712.pdf"},"version_id":"de48b785-8e03-476d-bb77-2a28ab6aa173"}]},"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":"赤キャベツ抽出液の染色性","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"赤キャベツ抽出液の染色性","subitem_title_language":"ja"},{"subitem_title":"Dyeing Property of Red Cabbage Extract","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"5","path":["71","25","90","93","164"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2008-03-05"},"publish_date":"2008-03-05","publish_status":"0","recid":"1847","relation_version_is_last":true,"title":["赤キャベツ抽出液の染色性"],"weko_creator_id":"5","weko_shared_id":2},"updated":"2023-07-29T10:49:48.033816+00:00"}