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研 究 報 告 2007

Contents

1. 49 3
2. 4 OTe 2
3. 5 Dill 123 14 2007 2
4. GA VOC 5 p403 Vol 31 No3 p105 1996 1 42 1995 2 ee 3 BETH Vol 24 No3 p101 1989 4 No4 p112 1995
5. 2 2 1 A 18 97 IT 314 2 2
6. 10 7 pH 40000
7. Do V2 V1 X r2 R2 X 100 3 3 3 1 1 14 2007
8. 2 2 0 24 0 005mm 1 Dia 2pp 2yd 2gp 1 Dia mm pp yd DFE gp 1 o PP PP 1
9. 2 2 1 0 24mm 0 24 0 005mm 2 4mm LT REO mE amp L D 10 83
10. do X 1 1 2006 2 LAREME 1991 4 3 4 5 K
11. 2004 PE 2005 2 2 1 3 38 42 44 LL WR ELUTE 1 38 27 lt x 42 x 44 x x
12. Developing an Apple Pie with Nanbukomugi Wheat Flour SHIMAZU Hiroko TOYAMA Ryo Applying Manbukomugi one of the major wheat breeds in Iwate Prefecture to make bread was examined in fiscal 2002 2005 Combination of ingredients which improves bread making and process of bread making were found and a variety of bread which takes advantages of the flavor of Nanbukomug wheat and the touch of Yukichikara were developed and proposed This year in order to expand the use of Iwate wheat applying Wanbukomug to make pie was examined Pie is generally made by blending strong flour and weak flour of foreign wheat Comparing with these flour Nanbukomug has as good aptitude for pie as foreign flour has Furthermore development of apple pie with Wanbukomugi and Iwate apples was started and combination of ingredients and its design were examined This result is proposed to enterprises in Iwate key words Nanbukomug
13. 1 KA Wo EF 13 70 2006 RE RS ee Influence of the Foliar Spray of Urea Solution to the Amount of Nitrogen in an Apple Juice and the Fermentation of Apple Wine YONEKURA Yuichi YAMAGUCHI Yuko NAKAYAMA Shigeki and SAKURAI Hiroshi Influence of the fertilization to the nitrogen content and the fermentation of the apple juice were studied The amount of nitrogen was increased and the fermentation was helped by the foliar spray of Urea solution ke
14. 3 1 0 1 lt 0 1 lt 0 1 mg 1 Ce say WHA C 4 600pg TEQ g 3 3
15. 5 2 tofu hardness measurement 44 2 2 1
16. BRAD 7 20 oo VF Rae YT TAY OE OSE Ore eS 1 eX ARB VERA BURA BR DHU
17. SAICAS Coating Preprocessing and Coating Film Properties of Waterborne Paint in the Industrial Coating ANAZAWA Yasushi SATOH Takahiro For the purpose of attempting Chromium free and lowering VOC from the iron sheet and the aluminum die casting coating products the examinations were done about non chromatic treatment and the waterborne paint from coating film properties As a result neither the adhesive property nor the anti corrosion property obtained with the solvent type coatings were obtained and it was able to be confirmed that there were a lot of problems about use as the substitution coatings of the solvent type coatings though a different property depending on the kind of coatings was shown key words 1 2006 4
18. 8 BRA AEB Cb SIT REO RM SIZE A CMB ENDO a 9 ers wou Cx 67 14 2007 tree DO 3mmmsR CILLA EEDD TERI EAGER C F UV IRB SG tL MARREK CF VBA O48 DnD oh BRR ENGR CO Ei 9
19. Dill 1 110 wood chip moisture characteristic crushing 2 2 1 OR E ef i e Cg et
20. RAAF BI 1 3 2 2 2 E A Cardoen 1706 610 ae AAU 2 3
21. 3 3 ENEE WAR KERL 400 500 320C BRM 230 260C
22. DW y CC 1 2 fot 1 2 mm _ 3 2 3 2 1 30 3
23. 1 21 61 64 1987 2 22 110 112 1988 3 23 72 75 1989 4 11 49 52 2004 5 XA PU BH 12 55 57 2005 6 13 67 69 2006 7 1993 M TE DR ZJE E 3 38 42 44 2006
24. 2 qe 36
25. 2 3 A 1 2 2Z 1m X 1 JIS B 7440 2 GPS CMM 2 2003 yi WL mIRC AAKER THERA OF 7H ASR TO BA Z HIZ BREA AICP I ERESSE TOORME
26. ADC12 OF 1 0 X100 3 3 1 K 81 14 2007 3 100m 300 m AC7A K EAN HSER Z LEER TB EK EK ED 7 Fe ADC12 A B 100 pm
27. E ike LTAHODNIRREFE RIYA RREY I Y PV ERMELCT lt lt THEW DH ED YU 7 RRL LTAZ A ARERUE HUER EHER IC YR eM EER EAREM ACH 6 RC 24 MENT RAPT ARAM 7 BI UT MUERTE SE 6 IC FLATT AERO RA pH ERTICRLE KEF RIFA REH I Y Alt SOKO BIRT EDM 2 4 8 9
28. CE COMA EF ILE LTT AL SARA BEE LVF PTA foe 68 Co base alloy thermal spraying plasma transferred arc welding COM cc PTA
29. ASHE TER THE RED ER HOLY 1 2 3 4 1
30. L 2 2 3 1 AEP ORV BIE CE RV A A CHARA AED 1 5
31. Dili 1 9 CIR 270C
32. NMIJ AIST 13 2 2 93 2 NMIJ AIST
33. 1 malt 3 5 C min WER 2 Ne 3 Ne 105 Na O oa o O 0 250 500 750 rpm 5 1 95 gcm 100
34. 3 50mm EAE 50mm 1sec FH BAR 30mm H 1 5 4 10 4 1 1 5
35. R 5 160X250mm NY25 CP70 H 2 160X220mm PET12 A19 CP70 2 1 2 Zee 2 2 2 2 2 1
36. GABA 3 GABA 12 13 mg D W 10g 2 4 1 FFA CH k MiP 2 ld ARVO PF 1 PX
37. 2 3 1 18 3 HERS ara Re 7 98 1 45 8 39 1 52 WOFI 7 84 1 46 7 45 1 47 Ot OIFH 8 54 1 57 O KAN 8 74 1 60 mer 2 HER 8 23 1 54 8 26 1 70 8 36 1 51 BURL 8 94 1 56 DOTI gy 8 27 1 57 8 16 1 62 9 03 163 BIL 9 37 173 mk 2 8 64 1 63 8 99 1 83 HRV PF 2 0 4 FARAH 5 Be AD H15
38. MEDRET MARO ZAA CEI L L 24 6 50 55 659 60 24 60 609 ah
39. 4 4 3
40. 20 5 2 3 as i A 34 7 2 2 2 21 9 0 14 2007 2 3 5
41. JST 7 76 SIO O SBL EIRE X SFA PORR 1 8iOs FeO 4 0mass SiO AlzOs 2 4 0 C 1 0 Si 1 0 Mn Fe
42. 45 14 2007 45mm FP OOLICEYD BAR 30m 2 4 1 2 4 OE 43 6g 66 8g 2 2 2 1 3 0 0 039 0 056 n 5 50 0
43. 4 z SiOs SiO2 0 8mass 8iOs 78 SiOs Si0O 1 6mass SiO s 5 Si Mn SiOs AlzOs SiOs 0 4mass Mn 8SiOs Si FeO SiOs SiOs AlsOs AlsO AlsOs
44. mm mm tooth N mm 2 1 25X25X100mm 40 V83A 10 1 wt Mo 6 bal 1100 2 F 8 9257B AT RX808WB T
45. 1 2 2 2C1B MG AW MB AW 2 3 2 3 1 JIS K 5400 1990 8 4 2 3 2 JIS K 5400 1990 8 3 2 6 35 0 03m 500 1g 2 3 3 JIS K 5600 1999 5 6 0 3 115 14 2007 120 C X 20 120 C X 20 2 ORL Lo DAN
46. ay ai M 1 REW 1 2 2 3 2 12 26 2005 4 2 za LEHR 13 2006 5 2005 10 85 2003 11 27 2004 at LEHR at CB TEP OLOOARB Rab I K OK HALL T x EU R X K 1 5x 10 N m Development of Boiled Fish Products as a Preventive Food of Nursing Care TAKEYAMA Shinichi
47. 30 14 2007 4 1 HI5 17 2 30 1 8
48. JIS A 5005 TR A0016 3 3 1 2 62 2 il BHE cme pa yee jess Ng NN OH wa 400 1509 me S A He amaa 2 2 Nl ERLA ares a 6 gt Je CO 382 sio MgO 0 34 2 17 14 07 eon e fist 00 ime vise oe oe cae oor 0 00 acon 0 29 AEA 0 94 2 42 1 K
49. Tes X D 13 21 2006 2 ww BR eee SZ B au 40 99 2007 3 EUR 46 155 1999 4 ABE p 51 p 88 92 1995 E fto ERKE 1 5 7 DHAGE MREGA OT ACHET n 19 O Vo1 40 No 2 99 103 2007
50. 2 1 8 Sl 4 24 7 2 2 1 2 1 1 OA ees C IQF
51. CoCrMo JIS Ni 10 Ni 845C CoCrMo 1 5 2 1 2 2 2 2 CoCrMo On 5 Hmax Fn Ft Hmax 2 1 H max Sz x
52. 140 C 3 2 4 250 6 9N mm 200 6 7 N mm 5 10 300C 300 5 5 N mm 80 350 3 8 N m 55 400C 2N mmn 29 200 250 300 8 7 6 5 4
53. 8 3 7 0 6 19 2 4 4 My Boy System 1 Immx 20mm 2 2 1 Distance 15mm Bite speed mm sec 2 Clearance 0 05mm Loadcell 10 kg Thickness1 4mm Plunger area cm 2 1 000 Thickness2 7mm Selector 99 Repeat time Mode check 2 Static time 0 sec Deformation 95 3 3 1 3 1 1 H15 HI17 DRO
54. 2 L 52 3 THRA CHILO PFRIL THR ITH SOE DS RAED 150kg CARL 2 39 1 5m1 2 Oppm IH 31 40 3 0m Y 15 32 WBE HR Dok FR MESSED 0 Iml 4 7 kg IF 2 C 41 L 13 L 52
55. 20
56. 5 E1951 D1 0 874mm 121 7 0 041mm min E855 D2 0 664mm 14 1 0 016mm min D2 D1 D2 D1 0 146mm D2 To 0 120mm 0 24mm D1 0 094mm D1 0 046mm D2 0 020mm 0 026mm RU CARER ROE HEATED LR LM OMS
57. 6mm 5 1 6mm HDSL LL ARAOS 5 2 3mm 10 3 6mm
58. PTA ee DMC HC X EPMA JXA 8900M 15kV 5X10 A 100 m 120 mX90m 120 gmX90 gm 5 X Eagle X Rh 30kV 90x A 10Pa 300m 0 6
59. 6mm II Sc 1 13 1500C 1400 8 fF DILI ASR JT Z AEAEE L Et AERA PRE AM 10 C 0020 40 D gt a OLW DO2OU 9 0220 0240 O00 0420 8 1
60. SOR 13 3 3 1 1 2 HyperQV404 PRO 1 HyperQV UltraQV 2 1 14 2007 1 X 400 Y 400 Z 250 0 02 um DC EIX rae yg eee 1 2 pila CCD
61. 2 9 55 N mm 759 60 60 18 6 N mm 16 7 N mm 759 a E 60 a e i LH E 6096 0 10 20 e 4 122 9 55N mm2C18 6N mm 4 4 4 4 1
62. CRU 3 2 4
63. 2 2 environment materials wood chip porous concrete 2 3 JIS A1106 2 4 3 3 1 N VP30 4mm OF DME LK M1 1 lt 4 ADM 1 106
64. 2 2 1 OE KE 10 BA 16 HS 10 0 3mm 2 2 105C 6 25 550 HIM Japanese barnyard millet noodles steam mixing 47 joule heating millet 2 3 BERLE O ALE AT LA 500 HORI BA 2 4 BEER ID OS Fic eC 40 g 450 g
65. 12 42 3 5 ARME 50 AK N Co 7 112 N 4 7 55 7 2
66. 3 3 3 4 2 1 2 3 3
67. 60 20 5 5 ENa 4 4 2 18N mm2 9 2 27 9N mm 35 1N mm
68. 1 2 3 4 5 46 x OR 12 13 1990 33 58 1993 16 2004 37 293 297 1990 28 36 40 1981 8 ZHU E TERK D TIE ClLHERL DO Fe D HATA BEC dh Te Tl CARAFE TIRER O A Be JOB E LA Processing M
69. xt 120 molten slag a market a root hardening block 2 3 3 1 AEDE 50kg 100kg
70. AlsO s Si0s Mn 8iOs FeO Mn S10s FeO Si0s 2 2 SiOs 0 4 mass 1500C Si Mn
71. 20 AEC A Rod ce 3 5 4 6 56 82 56 8 14
72. 110 vE WEE NE 114 ae 51k lt lt lt lt lt lt lt 120 Journal of Local Independent Administrative Agency Iwate Industrial Research Institute 2007 June Vol 14 Contents Food Processing amp Brewing it 10 l1 Evaluation of New Rice Bred in Iwate Prefecture for Sake Brewing VII TAKAHASHI Tohru NAKAYAMA Shigeki and SAKURAI Hiroshi I Sake Brewing from Low Glutelin Rice NAKAYAMA Shigeki TAKAHASHI Tohru and SAKURAI Hiroshi 10 Application of Furuishita mai Rice Powder for Reimen Production TAKEYAMA Shinichi TOYAMA Ryo ce ee cece ee eee eee eee eee 13 Application of None Standard Furuishita mai for Germinated Rice Production TAKEYAMA Shinichi TOYAMA Ryo SAITO Hiroyuki 000 Lf Developing an Apple Pie with Nanbukomugi Wheat Flour SHIMAZU Hiroko TOYAMA R GO Ain Ce 22 Development of Boi
73. 3 1 mm Hmax 3 3 Fh FvFz 3 Fh EY Ft Fn 1 Fn Fv xcos Fh xsin Ft Fv xsin Fh x cos 1 D 2 4 Fn J Et Fz HRA Ft 3 Fz 40
74. Se BR MB tt tt tt a a 83 CoCrMo KA BY BE Se RS a 2 WR OE ee lo Ta cs ee ee a ie ec SR a SQ 2 KA BY BE mE 93 1 CO 18 A BR Fy MWA ANEJ 100 II BSL AR RA RA 106
75. ADC12 AC4C AC7A 1 ADC12 6 AC4C 1 ACTA NaC1 KC1 NaF 2 2 ADC12 AC4C Rl ADC12 Al1 Si C A in
76. C 55 100g 500 104 7g 0 901 0 0086 100 99 2g 2 3 2 2 AE 30 45mm
77. 9 Ereg EX 1mm 0 05mm tooth 7 0 05mm tooth 0 1mm tooth ww mm mm 0 04 0 06 mm 0 08 0 1 0 0 02 004 0 06 mm 8 0 08 0 1 91 14 2007 0 12 0 1 yg 0 08 ore me 0 06 4 0 04 n 0 02 0 O 2 40 60 80 1000 100 200 300 400 500 N N 9 10 4 1 CoCrMo
78. 5 1 13 107 2006 Fu RIRA EN H Co Cr Mo We az Fit Fs ya Tee ZUS Die WRZ bb 2 HVORA FD ASR Z7 RAAR AT PTA Co Cr Mo Co Cr Mo ELKEN HMDA FERTIL AFV ZATIAL l SSM EAA LL 7c HVOF 450HV PTA CoFe Fe Co Cr Mo 520HV Co Development of Composite Materials from Co Cr Mo alloy by Thermal Spraying and Plasma Transferred Arc Welding ONO Tsukasa KUWASHIMA Takayuki SAITO Takashi IIMURA Takashi CHIBA Akihiko Composite materials from Co Cr Mo alloy and steel were prepared by flame spraying HVOF spraying plasma spraying and plasma transferred arc welding PTA The
79. CESR 2 LE 3 BEARS 4 100 na IK aape CaCO3 65 25 10 B 10 96 4 C A FRILLS AVE RU CYS aR Le CaCO CaMg CO gt 76 13 11 S VSR KAT HD Te A
80. Ht CE AE 78S 20 2 14 3 3 759 60
81. 6 0 1mm 7 8 D1 0 0186mm D2 Z 0 4mm Z 0 5mm 0 0065mm D1 D2 D2 9 D1 0 005mm D2 0 0075mm 0 1 ob 0 1 6 tf
82. Vol 16 No 6 492 500 2005 eo HEIL FEAA AARRE PRS U 16 639 641 2005 VOL13 152 155 2006 4 EHAA WHS KERB RAD OR E 17 641 643 2006 5 JIS A5308 2004 4 1 TH 2 3 19 6 14 Journal of Local Independent Administrative Agency Iwate Industrial Research Institute 2007 June Vol 14 7 19 6 7 ISSN 1348 7779 020 0852 3 35 2 TEL 019 635 1115 FAX 019 635 0311 URL
83. No 5 100kg 30g amp DO CRM Le BIL APSR 25 2 6C 11 0C 4 3 ERE Le Hr HEWLETT PACKARD 5890 SERIES 2 18 16 2 AUS R 4 8 9 6 15 6 30 0 PRK 3 1 C7 13 2 24 0 JAK bT 1 9 yee 6 0 30 1 10 0 kg 2 Se CLS 3 3 3 1 40 E 17 1976 1993
84. 2 3 2 38 May 09 Jun 27 Oct 12 42 May 13 Jun 29 Oct 12 44 5 May 13 Jun 29 Oct 12 May 12 Jun 29 Oct 12 3 kg g RME g 38 31 3 219 8 1 8 42 14 1 210 2 2 3 E 4 5 44 9 225 8 2 0 47 6 316 0 2 1 3 2 RR AE HER OL 4 E 44 20 EL RIMES AL RR EOS 38 42 Cb AEWA OE 42 1 38 44 0 7 38 ETNE EA 2004 2005 4
85. 3 HYP 1 1 HI5 H17 H15 HI5 DW H15 H17 H15 H17 GE FLERE 1 1 H17 2
86. X RINT 2200 X RINT 2550V X X Cu 40kV 30mA X Cr 40kV 200mnA 100 um Te 70 MVK H100A2 2 0 2 9N 200 300g 15sec 10 3 3 1 4 HVOF RUN UKE 77 AYE Lik SMR Z ELT HVOF
87. 2 10 1 25m My Boy dee a 2mm ON mm 25 mm x 100 3 3 1 1 1 2 EEJ X 32 9 HRT U TOE B 33 9 HERAT T KE 10 BS 3 7 FAYE SG 16 2 2 ee A ee 100pm 2 39 056
88. Ar Ha 5 10 mn HVOF 10 wm 10pm 2 10 25m HVOF 10 10m
89. ee ames Zee BUCCE A LY mO PALO pt 7e 72 FAIR BAEC SAAS L Msn 2 2 1 H15 HI17 3 1 9mm E miO AVY FAZKO 9 b 1 9 1 8m fio F1 AE 8mm 2 1 H15 1 8
90. REC Trans SM Vol 127 No 3 2007 American Institute of Physics Applied Physics Letter Appl Phys Lett 90_121906 1 ZnO 1C zinc oxide single crystal Schottky photodiode ultraviolet sensor ultraviolet 1 UV 2 3 EEJ at 3 UV
91. RI A B 3 4 WR BRUT RR CBR ABV C 2 4 D 3 0 MEIKE HEREDO HER 4 79 80 20 1 2 3 80 90
92. 4 5 2 3 A B A 9 7 10 3 9 9 ty A bets A 22 fe 4 1 3 6 1 24 O 1 50 50 2 70 30 3 3 3 3 3 4 6 7 9 7 10 1 2
93. A 0 33 4 3 Bt B 1 95 g cm 5 30 5 3
94. 1 MUJER Ail 1 9mm 1 9 18mm OFI 1 8mm 2 1 85 1 75mm th fl RLT 1 2 2 2 2 1 BR EA35HH 90 HS 10 WAW 80 0 3
95. 90 6 D 3 4 4 ARE Cla TE D 90 C B 6 A B C D 19 14 15 20 A 5 _ ARRIA 7 9 9 4 8 9 8 9 Or 2 MK 4 209 184 fr 0 _ My te AN MAG 68 5 50 0 58 8 55 7 yE EF a EB A4 17 4 16 4 14 5 ae 2 4 2 7 2 4 0 8 0 7 0 6 0 5 E md 1 5 5 2 I
96. 2 Selection of Good Sake Yeast TAKAHASHI Tohru YAMAGUCHI Yuko HATAKEYAMA Makoto YONEKURA Yuichi NAKAYAMA Shigeki and SAKURAI Hiroshi We extracted the single colony of the Iwate Ginjou No 2 and tried acquisition of low acid productivity or high fragrance productivity yeast First we isolated 214 strains of yeast from Moromi etc We conducted componential analysis about 214 strains of liquid culture liquid and selected 27 good strains Furthermore the brewing examination were done from 100g of the total rice and five strains L 13 L 52 C 41 H 31 and Y 15 were obtained as a hopeful stock Although L 13 L 52 and C 41 were done the brewing examination of 7kg of the total rice H 31 was inferior to Jwate Ginjou No 2 When H 31 and Y 15 were done the brewing examination from 150kg of the total rice they were inferior to contrast clearly On the other hand although Y 15 had excellent fermentation activity and a fragrance component compared with contrast it was inferior to contrast in acidity and sensory evaluation and was considered that the merit of practical use is low low Acidity high fragrance ingredient key words wate Ginjo No 2 sake yeast 1
97. 20 5 5 7 9 9 4 4 3 40 4 3 854 855 852 20 18 98 852 853 20 2
98. ee AC4C Al Si Mg gt eee PE DS EZ 6 HEZE gt ACA ATMe 2m a y ee a 2 1 K 1 5 6 80 1 3 15 F K
99. 75 1 30 95 1 SC CHIE 2 10 95 3 95 30 1 5 4 30 6 2 5 25 1 HEER 10 45 2 Ae ITE 2 6 CA 1
100. H16 2 GABA 1 kg 1 CAL 1 9 1 8 mm GABA 13 mg Chil LCM GABA PRK 21 PF well R 14 17
101. 1 A B4t C D P 59 8 43 6 52 6 66 8 46 7 57 0 2 4 2 4 2 1 2 6 2 9 2 6 3 0 0 041 0 056 0 039 0 043 0 044 0 055 0 053 n 5 50 10 20 10 10 10 g aE i Ze Nn 3 B Ne KS 4 E
102. 2 3 4 X D NC EX CoCrMo KA BE Ae E CoCrMo CoCrMo S45C CoCrMo Study on Milling Characteristic of CoCrMo Alloy OISHI Atsuhiko WAGO Takeshi This experiment was performed in order to accumulate for manufacturing technology of a total hip prosthesis and performed cut resistance evaluation at the time of end mill side processing in a CoCrMo alloy As a result a CoCrMo alloy relatively understood that cut resistance was big than S45C A big difference was seen in particular in a normal component force and an axial direction
103. 2 a 5 5 1 2 3 4 5 18 H HH 3 3 1 4 79 80 1 79 90 2 36 9 38 4 4 C A 16 60 24 7 37 6 xT AR 16 60 25 6 38 4 40 16 60 25 8 38 0 D 16 120 26 2 36 9 90 3 2
104. 3 0 40 40 0 E 0 fR mF CA Ro ZR AR Al DOK amp Rol HS TE m 4 REM gt amine gt gt 3 4 70 5 30
105. 57 11 II 3 kN N mm 2 4 See a ta meee 3 PH NN NMR II Ge i i E N 15 AR BR AER OUR UL RU 12 18 8 13 18 8 14 3 18 11 A
106. E H16 2 GABA 1 VP 1 1 4 5 g 2 ffiv FAO GABA eld HAD 32C 18 24 14 15 mg 3 12 18 GABA 4 oT 1 GABA 13mg 5i ECO GABA amp Al
107. E1952 Al 0 032mm min E855 B2 0 0066mm min 4 8 5 3 0 1mm 5 1 3 0 1mm 0 05mm Cu 2 D1 D2 D1 ES 7 AS E1951 D2 E855 E855 Micro SF ON OFF EE Low ON SKH51 HRC60 Z 0 8mm 2 2 5
108. 2 2 1 R 4 UK ae 1 1 RRD 22072 WRD eth 2 2 B 2 20L 1 30 10L RE10 35 V500 1831mmHg 60C 1 45
109. 3 3 8 72 100 100 e 600 an 5 6 e gt Ea ee x a Ne 400 7 Y gt Meri oo on RE i 72 48 h 8 3 4 0 3 1
110. LL ANZAK 1 a a E 10 inet s 8mm ARF ODOBA 6mm ARA IZE 10 4 6mm AER B k O3mm 2 AGRIC GIRA EOR EE EROTI ARN ERT OO EAR EEL 6mm FARA ODA who 5 EIECTUS HV 3mm FARA ORATI UKL LICT A AED HS S lZ6mm E ARA TCI E amp ehh L 0 1mm as eee 1 Sc gt 1 Partie a
111. 4 N AA 4 16 12 pte T HAD HS 30 HK CE 30 3 0 6 5 2 7 2 4 5
112. FRE 1 FHE 1 1 4 5g 0 5 0 6 0 05 0 06 H 15 H16 H15 7 73 1 8 50 fv F2 T836 H 16 0 65 0 41 0 23 2 five FAOMSa fiv FRILEO MBIT
113. 4 1 0 0 4 1 0 Dill manganese removal cast Iron Slag iron oxide steel scrap Fe 8i JIS FCD450 100kg
114. Examination of Purity Standard of Aluminum Casting IWASHIMIZU Koji IKE Hiroyuki and TAKAGAWA Takahito Purity of molten aluminum was investigated for aluminum alloy casting company of Iwate and planning of evaluation standard of molten aluminum was attempted As a result the purity of molten aluminum was able to be checked but evaluation standard was not able to be made To plan evaluation standard of purity of molten aluminum it is necessary to accumulate the data of every aluminum alloy made by varying melt conditions and treatment conditions of molten aluminum key words aluminum alloy casting 1 MgAl 0B A1 0 Mg0 Dill 2
115. S0 150 ISLO 5 CASS wi i als mm 4 SPCC ADC12 1 B H VRE CO 2 3 119 14 2007 4 0 93 1 48kN m 1 5 1 8kN m SO0 150 5 CASS
116. 1 000mmX1 000mmX200mm 2 BEE 21 25 6 10 2 1 0N mm 25 F lt 200 x 300 x 10 gt 7 9 10 2 3 11 860mm Ate 3
117. Al 1 I 115 2 2 1 RERE UT 1X70X 150mm SPCC 5X70 x 75mm ADC12 M53 EFEMERE N144 8 1 2 2 5mm 60C 5 500C 1 0 6mm
118. 17 B C A D 18 A 16 BB 4096 n C 14 n D 90 mg of 12 10 8 k g 5 29 V FN AS AS WV 1 3 4 K 6 40 B 20 0 C B
119. 1 1 IBA F 71S 2 1 1300 1400 a eee 1700 1800 121 14 2007 Db fala dit a EE FE 1 15 6096 2 4 2 2 100mmX 200mm 1 20mm uae teats A ees ee 0 10 20 L
120. HOR 1 85 1 75 mm P five FAD PR OLD 2 1 EF 30 2 RS 2000 ARAVA RBA 6 3 1 kg Na 600 30 HE 2L 32C 320 ims 24 1
121. 855 854 853 5 852 855 os e DWR TUBES K BaD 852 853 854 855 Evaluation of New Rice Bred in Iwate Prefecture for Sake Brewing VII TAKAHASHI Tohru NAKAYAMA Shigeki and SAKURAI Hiroshi The brewing aptitude of the four varieties of sake rice that were newly bred in Iwate prefecture was evaluated As a result of the analysis of the raw material rice it was found that Jwasake 854 and Iwasake 855 fit the standard values of rice suitable for sake brewing That the polishing properties of these three varieties were in order of merit Iwasake 855 Iwasake 854 Iiwasake 853 Iwasake 852 and Iwasake 855 were inferior to the control Yamadanishiki because of the tasting of the sake produced key words brewing aptitude 1 amp 2 2 50 IAR
122. 3 5 26 5 4 EN W 3 a m 2 1 W lt r gS Qe Qe 1 ID ee Y ae oo ea N oO NN 1325 11 O 10 cm 26 g 4 2 8 12 amp 12 3 3 4 9 9
123. 87 6 m _ 3 PRES 2 2 1 62 B
124. 12 1 2 2 2 3 100ppm L 2323 0 4g L 22 1 4 MLF 0 01g L 100ppm 10ppm 10ppm 100ppm 4C 14 3 40
125. A A B FE 1 9Sg cm 4 1 C C 103 100 A A S 80 60 i 40 o 20 Fa 0 Q 0 15 0 3 0 6 1 2 2 5 5 10 mm 1 C 425 H 2 KAO OT Pan ee ly 2 YS C C Fv ROSH UCT IGE CH
126. UV 1 x Javre yl 60 3 E XA BRE JIS B 7440 2 A CMM CMM CMM Development of High Accuracy Measurement Method for 3 Dimension Feature by Non contact Prove WAGO Takeshi and YONEKURA Isao The artifact which used on interim checking according to JIS B 7440 2 appendix A was designed for measurement elements applied to Non contact probe CMM and was verified As a results artifact could be made to form original d
127. H 16 102 H 16 0 a Iwate Industrial Research Institute S 020 0852 3 35 2 TEL 019 635 1115 FAX 019 635 0311 y y amino butyric acid GABA kg D 1 H 16 3 1 9 mm 1 9 1 8 mm fF 1 1 8 mm 2 1 kg
128. JIS K5600 1999 8 3 4 a 2 3 1 2 3 SU 150 3 4 SAICAS 4 5 ADC12 MG AW 1 32kN m MB AW 1 16kN m T 115 0 97kN m S0 150 1 48kN m SPCC MG AW 1 05kN m MB AW 0 93KN m I 115 1 10kN m 116 S0 150 1 26kN m ADC12 SPCC SO 150 MB AW MG AW ADC12 1 5 1 8kN m CER
129. 2 3 250C 200 ELE 5 Xx H 1 Bal WA 37 34 1998 2 38 82 1999 Vol 28 No
130. 6 8SiOs AlzOs 0 8 mass Mn Si 5 SiO Si SiO Mn O ALO Si _ ALO Mn Si Mn 0 0 0 4 0 8 1 2 1 6 2 0 SiO ALO mass 5 Si Mn SiO gt AlsOs FeO 4 0mass FeO SiOs 1 6mass AlzOs 1 0mass 1 0mass
131. CM Cr Co Cr 0 Ke 13 000cps HVOF 2 000cps 4 000cps HVOF HVOF 5 aa a a i H 71 z A tn J RTA 5 14 2007 3 3 X EPMA
132. CMM CMM 3 3 2 4 A 4 1 2 3 4 x 61 14 2007
133. AVI Ge 1 2 2 852 181 3 40 4 855 2 1 855 3 20 120 ZK HE HEBA Brix g 9 9 C mg Li H St HHE Yi ie 28 2 30 1 36 3 10 3 0 7 4 5 525 17 0 852 26 0 24 5 27 6 33 6 10 0 0 7 5 1 353 4 9 853 28 3 24 4 29 8 36 2 11 1 0 8 5 2 7 1 9 3 854
134. H 2H 1 115 SO 150 2 ee ee Le a a 3 2 50cm 3 1 X pIE GR ae ARBE CULL OD AUTRE 9 ARREDO tH DBE L FRO TVS JIS
135. 42 MLF pH 38 44 2004 3 38 38 2006 44 42 ITO Tee 38 44 Cont BFRB gt Ay XE 13 2006 Bes 5
136. 7 3 5 5 BBR NEL 2 4 14 2007 N 5 4 3 2 1 5 ie 3 3 1 5 1 5 17 C 300BU 4 9 9 10 19 1 ERA A 14 1 0 44 9
137. CCM FAE o KA Cr Mo FAH CHS X g CCWM o 1 um 10m 7 COMP T ea Eo a HATE ij xi EE Co Cr Co Cr Mo 6 7 A Cr 0 VW Co 0 amp CoCr 04 5 E is 700 SE x 600 wy 500 EH lt 400 R 300 D U 200 th oo 40 60 100 120 140
138. 42 0 1 Cpe 38 44 44 SIL 38 42 2005 2006 6 38 1 92 2 00 3 00 6 92 42 1 35 1 50 2 46 5 31 44 1 92 1 92 3 15 7 00 gt gt 1 85 1 69 2 69 6 23 4 g 2006 2004 2005 2005 38 44 42 38 44 MLF MLF
139. CoCrMo Ni CoCrMo 1 0 3D CAD CAM CoCrMo X Bik 1 1988 92 2 E XE ISO10360 7 13 2 1 4 5 1 2 0 14um 2
140. 24 7 IRER KAR me me 1 9 1 0 32 4 49 6 2 2 1 4 27 7 66 6 1 9 1 0 32 7 54 6 4 4 854 eri 855 852 20 853 20 40 855 852 855 852 855
141. 4 3 9 95 4 5 4 8 7 R 1 1 1 2 3 4 5 0 14gm 0 14gm 0 07 gm 0 07 um 0 09um 1 4 4 1 3mm 0 95mm 1 3 Imm X 2 3mm 1 0 45 Y Vig
142. E R OA a 5 Dili 719 13 2006 1 SiOs 1 6mass 2 SiOs Mn S SiOs 3 AlsOs 1 0mass 4 AlzOs 0 8mass Mn Si SiOs AlzOs AlsOs
143. 2 14 20 46 Lp 2 11 13 1 8 42 ge Q08 KAR 4 39
144. T EPMA Co Cr Mo 0 Co Cr Mo Co Cr 6 Co Mo FF Co Cr OK HVOF CCM Mo Cr
145. Brix 9 50ppm GQA 100 500 x FERRY FCRLAY DCN OAc BA 36 Se kkk Meee ohh 1 Kg g POR 3 47 122 28 4 1 044 3 41 126 27 1 1 043 m 5 13 152 33 8 1 042 4 99 150 33 3 1 042 2 1 2 1 2 3 1 2 3 4 5 6
146. 2 7 530nm 68 0 9 32 1 8 23 23 38 1 14 3 2 Brix 1 Brix 119 28 13 12 8 acs 3 3 5 10 38 14 2007 H 7 420nm 530nm P mg l x5 x5 3 07 1 81 T3 0 163 0 368 3 14 1 76 146 0 111 0 184 3 22 1 52 199 0 122 0 029 3 25 1 49 296 0 099 0 021 18 16 R 14 oO HX 12 A 10 8 0 10 20 30
147. RCS 40RTGN 98 5 115C 1 5kg cm 30 60 120 C 1 8kg cm 15 30 60 75 125 C 2 1kg cm 30 60 2 3 2 3 1 6 RE 33005 3mm 10mm sec 30 N m 20 2C 1 1 m RE 2kgf 10mm sec 1 NGO 4
148. UDF UDEF 1 UDF 1 HITAM lt UDF 1 3 2 HIT ORE 3 2 1 120 15 30 60 75
149. 0 1 N HCL JLC 300 4 6 1 g g L 7 08 1 31 22 9 0 13 873 iv 1 8 09 1 45 I3 1 36 843 2 8 59 1 63 14 1 12 32 784 fiv E 7 67 1 42 pA Was 0 13 873 fii PF 1 8 63 1 57 17 2 0 15 847 2 9 09 1 7 13 8 2 09 812 13 8 2 AAR favs F 1 43 4 36 8 12 0 6 0 0 7 I2 2 17 5 44 0 10 7 2 4 2l 0 3 Fl 58 1 30 5 8 1 2 0 0 4 0 9 Give F 2 24 3 BS 10 1 12 1 2 0 0 2 Vol 40 No 2 2007 3 3 7 22 Or ae 1 1
150. 10 45 um PTA 125 250 um SEM 1 840m 54 SUS304 120mm 20mm PTA S20C 200mm X200mm 15mm 14 2007 2 2 5PI HVOF f DJC F4 MB 1 470mm s 6 1500mm min Lk 100 250 300gum
151. 17g 5 A co 2 1 H Ww Sy _ FF Kp ee Ps se wy om wy G 234 8 3 5 2 7cm 7cm 6 JES 3mm 9cm 7cm 30g 1 3m m 54g 6 7cm 24 9 oR
152. 2 1 2 1 2 2 ES N m mm 4 95E 05 20 1 2 44E 05 18 3 4 36E 05 17 4 420E 05 227 _ 4 37E 05 20 4 5 83E 05 16 9 6 MERMO 1 1 2 lt 23 4 8 4 8 EE LE 3 1 2 1 7 0E 05 6 0E 05 5 0E 05 4 0E 05 3 0E 05 N m7 2 0E 05 1 0E 05 0 0E 00
153. 3 3 1 SiOs Si0s SiOs 0 0 4 0 8 1 6mass 4 1 SiOs FeO MnO TFeO 4 0mass Si0s SiOzs SiO 2 0 8mass 50mass SiOs 1 6mass Si0s 0 8mass 1 6mass 2 S8i02s 0 8mass SiOs 1 6 mass b SiOs 1 6mass 2 SiO FeO 4mass
154. 5 PK 1 rf Oy pa 17 Xx 1 H 16 12 1 2 FRR ZE 2003 RALLY 2001 2006 GABA 13 21 25 5 p 113 1995 6 KARM KERA 2003 FEX LIEF REL 50 316 318 3 4 18 8 11 19 1 31
155. 1 9mm 1 85mm fiVs FORIZ EHEIM RK E BV NTZ Hiv FKOBIL 6 H16 FE 1 7 1 9 mm 4 H15 GABA
156. 1 See F 13 49 2006 2 4 NE NM 3 fa JMG Ze HEH 101 1996 4 8 84 2004 A ea x gt AW aI R 30 KER ROMS ARIE CLARO MMIII RO MME Re Application of Furuishita mai Rice Powder for Reimen Production TAKEYAMA Shinichi TOYAMA Ryo Cooked Furuishita mai has the characteristics of a little glutinous and crumbling We took not
157. 2 LAL WEE OM 2 2 2 1 2 REP TED 32 2 2 Brix 20 30C 1 Brix 10 15C
158. ey Am Preparation of Making to Market of Molten Slag Product Needs Investigation SUGAWARA Ryukou As a result of having performed product needs investigation to plan a market of molten slag a thing very likely to be application to a root hardening block shared it as a new use Therefore I could get enough strength when it carried out basics examination and it shared it that application to a root hardening block was promising key words 1
159. 1 dn 1400 1450C Pe IMO ae VV Oy hs oF ice or a 1 6mm ie Smm AGRA IL DRTC E TrA 1 e fs mm e s jor m 3 2 6mm ARA OIA 2 BLES Lome RE CIE GEO ARAL Zl ARA CENIR ENAZ ANDO DARA ZAI 3 ane M 4 Bera Aea A E ER RLE INAV PORRER OPAN DASH PICh EAU RADAR LY FUMES HER 5 6mm JB ABR IT 78 nie 65 14 2007 2 6mm 3 5 10 1 EN 20 fice mH Ort Cee oy WE DF a s 4 emm n ii A r w r i 2 J oe acl IF J J ELA Ce Pet oh hh 5 6mm
160. pH pH 24 pH pH 6 4 30000 le ee ee RE 00 9 20000 ll 0 2 11 4 2 5 2 5 gw 96 10000 O A 10 6 11 7 24 50 55 60 65 ea 10 8 ae Sse e pe 62 62 2 24 6 2 6 sm 2 4 11 1 eee 1400 1 Na 1200 _ 1000 Bes 40000 E 24 EX 600 72 gt 30000 sz 50 E 400 ie ta 20000 4 1 0 FX 10000 7 0 0 5 1 Na Na 0 5 1 8 6 AHER C EEE CC BU BU BU 24 eat soe 473 im 9 ee 9 XBRREILTATIN E 24 72 51
161. EP OPE O RIE RAR IST CURL ERD h i 3 3 2 2005 2 15 2006 7 7 3 3 4 RS 12 Lik 0 5 10 3 0 5C 20 1 3
162. TOTO T oos oo Cy RC 1609 0 24 1 ease a 9 115 190 115 190 735 64 290 3 5 4 3 5
163. hg a 1 11 2004 132 2 12 2005 87 AC
164. 4 E a 52 14 2007 1 AUF AR well 13 58 2007 2 13 3 4 53 026176 E 5 Biosci Biotech
165. B 3 C 2 1 61 24 VF RICK Oi X Y Z B C BDG T 2 1 12 1 1 VWF H H 1 5 A emen oem iy amon 2 PIE 2 XYZ Ay 2 CMM 1
166. 5 1 A B C JIS TR 4 PP F 5 SEA EL 1 120 83 A lt 01 lt 0 7 lt 0 1 lt 0 2 lt 0 1 6 9 1400 350 mg kg 350 770 4000 4 590 BERIK pg TEQ g lt 1000 5 ee 7 A5005 A0016 cm 900 aes Ie gcm 22 5 2
167. 2 1 JMX 0 2mm Cu E1952 Al Z 2 0mm A2 Z 4 0mm A3 Z 20 0mm Al 100 9 A2 73 4 A3 202 5 87 0 2mm Cu E855 3 BI B3 B1 0 2146mm B2 0 2210mm B3 0 2223mm 0 24mm Cu 0 1mm 2 D1 1951 D2 855 D1 0 374mm 0 041mm min D2 0 664mm 0 016mm min 0 1
168. FE oH kg C 38 14 8 11 9 18 8 0 75 3 40 42 17 3 82 1 17 5 1 79 3 11 44 5 16 4 76 0 22 3 0 64 3 40 14 0 73 6 20 1 1 52 3 13 3 3 2 25 C C 26 4 24 4 5 MLF hab M REA pH Eal z gang a g 4 430nm 530nm me70 me70 38 10 9 0 994 0 59 2 39 2 60 3 72 0 245 0 429 8 0 22 4 42 10 6 0 998 1 33 3 33 2 46 3 29 0 255 0 372 9 6 25 6 44 10 8 0 995 0 57 2 62 4 78 3 83 0 351 0 623 16 0 20 8 10 1 0 997 1 16 2 92 2 46 3 40 0 537 0 832 6 4 19 2 5 S tr N Z Hg m y xw 4 Q 112 112 150 15 JYT 0 12 0 15 0 11 0 18 trace 0 67 0 03 0 44 am m 7 mg 0 0 21 1 137 0 12 869 0 21 1 920 0 31 1 237 42 Brix n
169. 2 2 2Dtex 5mm 2 1 3 175C PY 50E 5 300 mm X 300 mm X EX 10mm 4 1 FE BE g cm 0 6 A 20 4mm FAK 4 3 2 5 107 14 2007
170. 99 250 D 25 C 75 RH ORAKAT 24 D Ox 20 20 3 0N mm BARR 1 e E 6 7N mm 4 250 6 SEM 250C 5 6 4 1 250C
171. oy ae 2 3 4 30 45 10 1 2 3 3 9 3 3 1 Rm B 2 3 TK
172. Study of Micro EDM Processing using Electrode Tool Formed by EDM WAGO Takeshi IMURA Takashi ZHENG Gang and FUJIMURA Kazuhiko Micro hole processing by electrical discharge machining principle was studied by Iwate prefecture group in order to manufacture die of plastic gear and this study was positioned in IMY cooperation meeting Development of ultra precision machining technology for automobile manufacturing Deep holes were processed using pipe electrode tool to set nominal value as 2405 u m depth to 2 4mm As a results it was found that deep hole processing could be performed practically on both conditions Two conditions was showed below so common setting was pipe electrode tool of Cu 0 1mm difference settings were D1 electrical pack as E1951 and D2 electrical pack as E855 key words EDM deep hole processing pipe electrode tool die of plastic gear 1 amp IMY
173. Vol 40 No 2 99 103 2007 EE Application of Non standard Furuishita mai for Germinated Rice Production Bt Rez Shinichi Takeyama Ryo Toyama Hiroyuki Saito Feasibility was examined of using Furuishita mai non standard rice with a grain thickness of less than 1 9 mm for the germinated rice production We investigated two kinds of Furuishita mai that had been harvested as normal crops in 2004 in respect of their quality compositional characteristics and amount of y amino butyric ac ids GABA during germination and evaluated trial products with these germinated rice samples at the 1 kg scale The germinated rice made in the trial with normal grains of Furuishita mai having a grain thickness of 1 8 1 9mm had 13 mg 100 g dry weight of GABA This amount was equal to the GABA content of the control samples with a grain thickness of more than 1 9 mm and a sensory test on this Furuishita mai sample gave an in termediate score The sensory test score for Chuu mai which is non standard rice on the open market was lower than that for the normal 1 8 1 9 mm grains of Furuishita mai but it is considered that Chuu mai would be desir able for producing germinated rice in consideration of its cost fifvY FH Furuishita mai the germinated rice
174. H16 1 2 E H15 KP H 16 RRM BAM REM H 15 2 GABA 1 fii FAO SSF HKAKCEBOMVE HVE 1 RUS 2 4 five F 1 5 Hiv FR 90 2 iv FAO GABA amp GABA BERG TOROF 1 GABA 7 GABA
175. i e T DRN IE ZIRT L See ae ee ee 20C WAS caddis a See a 60 65 70
176. LED 3 x1 x2 x6 U 0 8 2L 1000 u m Z 3 2L 1000 um U XY 1 4 3L 1000 um 30Kg 20 C 2 3 2 4 2 5 gt 5x og rss lo94 los1 loga lo47 lo a 040 1 00 0 50 0 07 3 C Ave Max Min RangelTime hm 4h39m 1h32m 0 15m 45 15m 5 2D NPL Front X 2 6 X2 5 X 2 4 1 2 _ a b c d etek aes 1 1 3 4 2 H Be he 52 FE I
177. 2 2 3 5 PLO TIRE Bee Ove NIZ 1 2 2 98 14 2007 3 ATF 2 3 SEM HARF ORRIA EIEE TAW E Y ERA 8800FE 2000 5000 3 3 1
178. E855 Micro SF Low B1 41 18 4 0 9 u m min 0 037mm 15 1 B2 OFF 6 6mm min 68 7 B3 ON 3 6 6mm min 185 5 B1 0 2146mm B2 0 2210mm B3 0 2223mm 0 24mm B3 0 0177m B1 0 015mm B2 0 021mm B3 0 022mm E1952 Al 0 040mm E855
179. 2 60 1006 Ve 7h ALL 60 0 4 3 1 2 0 10 20 4 27 9N mm
180. FA p 124 2002 p 154 2001 p 78 1999 p 198 2006 H18 7 IA fae ke KERA SA Y 2 214 27 100g L 13 IL 52 C 41 H 31 Y 15 5 7kg L 13 L 52 C 41 150kg H 31 Y 15
181. 2 Sumth4 CHS Z LEBID CRE 2 3 t HVOF 4 2 anpe ese 7 100 f 1 7 2 25 1 s Ar r al 3 gt v PES C a ar a a 3 2 EPMA PT ORND HS
182. B 1 45 m 2 66m 3 0 a 2 9 E Each set 2 0 E Internal of set 2 15 1 0 0 0 a gt N amp F x a wN linch sphere 1 2inch sphere A Characteristics 3 3 0 2 5 D Each set E Internal of set Variation um ke N O NN gt O v 3 mi TT X axis Y axis Z axis Diameter 1inch sphere X axis l 1 2inch PE Characteristics Y axis Z axis Diameter 4 50 40 EA 3j 30 C TiS RN g 70 10 Pia l s Pee Fa 10 8 8 8 8 gt N E Bw N E 20 A A linch sphere 1 2inch sphere Characteristics 5 CMM 63 4 t E JIS B 7440 2 A CMM
183. 100 1 3 5 ORR A 189 2 2 2 Z5 1 5 3 5 1 50 50 2 70 30 3 25 1 1 1 50 50 O 258 38 70 30 B3FY FILS 2 2 3 3 3
184. Evaluation of Performance on Video Measuring Machine by 2 Dimension Pattern Gauge WAGO Takeshi and YONEKURA Isao Round robin test on an evaluation of performance of Video Measuring Machine were experimented using 2 dimension pattern gauge by 13 institutions belong to feature measurement study group in measurement division this experiment was performed in order to verify evaluation of performance method on Video Measuring Machine proposed by ISO 10360 7 standard As a result maximum standard deviation of measurement was 0 14 u m in case of target feature as circle and square and 5 repeat times therefore it was proved that Video Measuring Machine had capable high measuring performance key words Video Measuring Machine 2 dimension pattern gauge evaluation of performance 1 4
185. 2 oe 1 1 PTA SEM HVOF MPa L min 7 0 1 34 0 2 35 VV aS eS a ooo eS AERE om 0 5 48 7 HE 0 7 40 1 0 44 7 0 5 55 0 3 9 5 10 75 600 a CC m s 2 69 1 0 13 200 BK LOTT AT EMA A BRAT IT ES Co Cr Mo 2 3 PTA SWPS 1 PTA 6 9mm 60mm min 1 0Hz 12mm Ar 1 5 L min Ar 20L min Ar 1 0L min 15g min 65 87 103 115 130 A 5 PTA 3 3 PIA 2 4
186. 180 140 ss 100 60 1 2 4 Ab B Aen it ae 2 nN 5 3 FAs KE 5 10 Cone Ao 3 13 2007 2 8 3 3 1 2 H PRESHI 2006 2006 26 2006 1 41 13 5 2006 aa a 4 10 1589 5 1 C 106 30 22 859mm 89 A FERFI 880 6 105 2006 1
187. 3 3 5 19 1 19 ACB SM ea FRO VARE 3 5 3 eo AS 27 14 2007 4 DRA Bee RU OC Cais
188. 2 2 MJP 3 0 05 MELE pire 2 CR 50 Tks A CD 206 R 2 B 40 3 10 79 LR TEAK 30kg 80 90 16C 8C 13C 2 3
189. A co J J V Qir yo Il o ee RA l we gt N 24 9 7cm 3 3 3 7 8 10 12 250 60 g HAF 7 A co Eoo amp ee a s 3 V gt Wy S gt 17 10 1 5 g
190. ARA POR TCI RORA 66 A 7 8mm MIRA ORBRRO MME AR
191. 0 04 E 6N oe 6R 0 00 L2 9 1 2 1 2 3 4 1 2 10 4 96 3 1mmx2 3mm 0 10 0 08 0 06 0 04 um 0 02 0 00 1 2 1 2 1 1 5 5 1 4 5 1 2 0 14 m WE X 1 NMIJ AIST 2 Draft A 2006 2 1984 200C 400C 250 6 9N mm
192. 115 125C 30 60 2 4 120 15 F 5 0 7 0 30 F 19 0 22 7 60 75 115 30 F 4 6 5 3 120 30 F 30 N m 7 1 0E 06 8 0E 05 6 0E 05 4 0E 05 2 0E 05 120 Gi54 8307 60 075 0 0E 00 2 1 0E 06 8 0E 05 6 0E 05 4 0E 05 N m 2 0E 05 0 0E 00 11 C 304 W604 3 1 0E 06 8 0E 05 6 0E 05 4 0E 05 N m 2 0E 05 0 0E 00 12 C
193. FeO MnO FeO BAH TFeO 4 0mass AlsOs AlzOs Alz0s AlzOs 1 6mass AlzOs 80mass AlsOs 0 4mass 0 8mass 1 6mass 4 AlsOs 0 4mass AlsOs 0 8mass AlzOs 1 0mass TOA ZZ I AlzOs 1 6mass
194. VOC VOC 2010 2000 30 VOC RACOT VO Dill x FERRY FCRLAY DCN Otc BA 36 St Se KKK 114 waterborne paint non chromatic treatment SAICAS method RoHS 2006 7 4 5 SPCC ADC12 ii VOC
195. hi Mae CM CCM ae HVOF AW FO AVIEBW L 3 PTA PTA CCM 2 2 1 PTA Tum Co Cr Mo Co 29wt Cr 6wt Mo
196. 79 ROARED FAK ARET 0 A 20 Aa 19 80 18 i a chia a 2 HE 79 90 17 80 2 20 KARE 90 re a 3 kg 1 5 1 5 EEK kg 5 5 5 5 2 KQ a8 5 8 9 1 2 1 701 79 809 209 A Bo ee ae 40 B ne ae eee TEN kg 2 8 2 8 F 5 90 D K 3 5 5 6 9 1 Ae aes ARK B C RIED TS 7 REEL RARO ARED
197. Lum B 1 2 Z 1 138 um 1m CMM B 0 60 60 30 34 15 12 SK 3 5 CMM XYZ CMM A 5 1 1 2 XYZ 1 33 7 m 3 92 um 1 AV FERROA CHIR V 6 62 um Si 2 76 um CMM
198. 0 1mm tooth 0 2mm 1 mm 1 mm 7 0 2mm 1mm 0 1mm tooth 8 0 05 0 1mm tooth 1 mm
199. 22 18 2 2 1 135 1 550 BARRA 5 7 2 2 4C te 400g Ht 8g 300g 150ml 1kg 400m1 50ml 22 5g 150g 500g 2 3
200. 38 44 2006 Brewing Test of Red Wine Grape Vines YAMAGUCHI Yuko YONEKURA Yuichi ONO Hiroshi TAMURA Hiroaki and SAKURAI Hiroshi The wine was made from 3 new types of red grapes especially suited to cold climates Kai noir was used for reference In 2006 growth of these grapes delayed a little because of the low temperature at the early spring From September to October the temperature was higher than that of previous years and there was a lot of sunshine Therefore this year s grape crop was good The wine produced by Yamanashi 38 and Yamanashi 44 were evaluated highly by a sensory test and it is suggested that these families of grapes are suitable for wine brewing in Iwate prefecture Key words 2005 year cultivation and brewing test wine grape vine 1 amp S 9110 2 2
201. QO O 9 OSI FARRIS xX GEILE FORE 40 500 Ffo aro 60 gt Al O3 mass 3 Alz0s FeO 4 0mass FeO 10 71 THEA D DRA V RECT UY YY ADT OBA a AlzOs 0 4mass b AlsOs 0 8mass c AlsOs 1 0mass 4 Al20s FeO 4 0mass ian 3 2 AlzOs AlzsOs AlzOs 0 1 0 3 0 4 0 8 1 0 1 6mass 6 3 SiOs FeO AlzOs FeO MnO SiOs AlsOs 4
202. gy 80 O 10 20 um laS i ae 6 20 30um 40 30 51 Um 20 a A ET t F T F F Y J D 2 3 3 Pa ve 3
203. 12 18 five GABA 18 24 GABA 14 15mg D W 24 36 1 amp Biv GABA MoT 20 GABA 2 H15 GABA H16 GABA 12 GABA Sait 4 GABA 1 GABA 2 12 18 GABA Vol 40 No 2 2007 GABA mg 100g D W GABA mg 100g D W 24 30 36 hr H 16 GABA A B Mok fof 2 1 GABA mg 100g D W 30 36 hr
204. 82 1g 121 6g E 292 7g 10 5 17 0 E 0 117 0 147 E n 5 60 20 g
205. 40 1 LL BOARDS 3 5 1 0 6mm 1 10 6 6mm RA ORR BEARD fl 14 3 5 230 tae 10 dN 7 3mm NN 5 1 5 ee ae 6 4 5 400 Lik M6
206. C A B C 1400C CHARLL XX 3 3 min 3 min 3 min X SC min 10 C min C
207. we AME Breakdown Setback 71 2 498 175 457 79 2 425 121 423 2 PAC BASE i BE D W BLY 1 9mm 93 18 1 1 1 8 1 9mm 91 17 2 2 1 8mm 78 17 6 H17 BLY 1 9mm 92 16 8 1 1 8 1 9mm 90 16 2 2 1 8mm 85 16 3 sia 1 75 1 85mm 93 16 1 1 75 1 85mm 92 16 3 1 1 8 1 9mm 93 18 4 2 1 8mm 85 18 9 1 8 1 16 pre 1 1 8 1 9mm 93 6 2 2 1 8mm 88 16 9 C BU BU BU 66 9 586 200 467 75 7 482 157 467 68 9 596 200 496 72 1 545 172 491 73 6 509 163 523 71 5 421 118 419 78 3 406 92 444 81 6 398 95 450 83 0 362 66 414 81 1 368 68 417 3 2 2 1 30 30
208. 2 7 150mm 1 5mm 1 H 1 7 1 8mm 10 8m 2 8 19 2 28 3 2 9 500g 2 5 g 20 C 10 9 10 95 C
209. H15 H16 H1I7 H18 H 17 A 2 3 A B C
210. 2 K 3 eewer No A O Aj oy cn o o oo Lai EA 3 2 0 3cc 100g 0 15cc 100g 2 3 ADC12 5 7 0 3cc 100g AC4C AC7A cic 40 60 80 E om 3 4 5 6 7
211. 855 8 6 6 3 Brix 852 855 5 852 F 855 6 852 3 8 855 8 6 852 855 2 4 EO HHI 47
212. ADC12 SPCC CASS CASS MG AW MB AW 1 115 S0 150 6 CASS 48 ADC12 MG AW MB AW 2mm 1 115 SO0 150 Imm MG AW MB AW T 115 SO0 150 118 SPCC MG AW MB AW 2mm 1 115 1mm S0 150 0 5mm MG AW MB AW S0 150
213. CoFe X 4 u 30 40 50 60 70 80 90 100 110 20 Cu K g 13 X 4 COM HVOF CCM PTA CM Fe 500HV y CoFe 7 Xo 1 F R Morral Cobalt alloys as implants in humans J Materials 4 384 421 1968 2 15 57 61 2005 3 S H Lee E Takahashi Materials Transactions 46 T Ono 46 N Nomura A Chiba 1790 1793 2005 M Hotta A Chiba 1578 1587 2005 4 K kumagai N Nomura Materials Transactions 75 14 2007 5 ARES 70 142 145 2006 6 A Chiba N Nomura Y Ono Acta Mater 55 2119 2128 2007 7 FERHET
214. 2 3 80 90 Sake Brewing from Low Glutelin Rice NAKAYAMA Shigeki TAKAHASHI Tohru and SAKURAT Hiroshi Sake brewing from low glutelin rice iwatesake 79 was examined They were made by the method of using more koji of using ordinary rice for koji and of using 90 polished rice As a result we could brewe sake of evaluation better than contrast using rice except for low glutelin rice However it has not been improved by the lowness of the degree of amino acid It seemed that there are many people who get interested in the taste of sake featured by the acidity and expect to low glutelin rice key words low polished rice junmai shu low glutelin rice 1 1 17
215. 30 N 3 30 1 2 KOKAJ amp HOME A HOMER EL COBRA fi EK CHRD 15 PX 30 62 OL 3
216. 3 2 1 0 200 250 300 350 C 4 3 3 5 250 400 SEM 250C 400 400 250 C 400C 5 3 4 2 2 2 2
217. B BRED C 4 aKa es eM eee ce 2 3 46 19 12 4
218. 2 AOE K S n K 1 S n 7 n F 1 K 2 2 SH HAICH 50cc 720mmHg Oi F Cw SA 2 1 lt 7 th 2 600 HER 2 3
219. 1 3 I IUDF 4 FE Ah Rin UDE 1 2 UDF 1 2 3 3 UDF 1 2 N m UDF
220. 3 5 1 5cm SG ZN CA 5 3 3 4mm 6cm 5cm 19 g 3mm 36 g CHS 920 8 25 19 g
221. 2007 19 6 14 Journal of Local Independent Administrative Agency Iwate Industrial Research Institute 2007 June Vol 14 CD ROM 1 CD 2 PDF Adobe Acrobat Reader 5 0 Adobe Acrobat 5 0 PDF1 4 Acrobat Reader Adobe Adobe htp wwwadobe cojp MENDRE ERRE 19 6 14
222. 300 Strength of Lacquer in Iwate Prefecture by Baking Finish KOBAYSHI Masanobu On the process of metallic shoehorn development the optimum painting condition of lacquer in Iwate Prefecture was examined The adhesion tests were examined for make strong film of lacquer by baking finish The conditions of baking temperature for tests were within the range of from 200 to 400 degrees As a result maximum adhesion strength was 6 9N mm at 250 degrees and over 300 degrees reduced strength The strength of film that hardened with humidity and post heat treatment at 250 degrees was same as strength of baking finish key words Lacquer Baking Finish Adhesion Test 1 18 MNI 1
223. FGC 0 2B 1 200g 0 1g 92 70 2 10 20mm 1 FGS 50L 1 20 1 10 CED Ca Og 2 2
224. 2 3 3 3kg 2 1 5kg 2 13 1 2mm 1 4 2007 1 12 BKS 50mm 2 4 2 4 1 Auto Analyzer 3 ae 2 4 2 WS P1100 Calle Vie 2 40g 450g 30 1 5 93 C 10 1 5 C 30C 6 2 4 3
225. 13 394mm a 5 ies a a t X 100 5 a mm t mm Al 100 9 A2 73 4 A3 202 5 3 L D A2 2 312 0 246 9 4 30 u m min AIL A3 lt lt Wie 1 1 A3 E E1952 mm Cu 0 2 mm 20 him s 3h24 44
226. 52 40 42 14 3 4 79 2 ella 2 3 3 1 4 B 14 C 15 A 19 14 2007 4 W 4 a e e Fe u g u g u g 79 5 80 943 142 9 284 20 6 80 3 1 184 200 5 991 me 79 90 4 1 048 132 9 900 18 8 1 ACP 2 A B 40 3 C 4 D90 HA PERE DIS 20 HERZELE B C
227. B 30 D 60 4 125 30 F 71 7 86 5 120 3 2 2 120C 75 0 5 9
228. a 6 5 A 8 7 A CO 0O O O O A wt co RO 70 80 90 100 A 10 110 120 130 140 73 14 2007 3 6 AEM R o T PTA 65 87 103 115 130 A 10 87A PTA Co 29wt Cr 6wt Mo 103A Fe 50wt Co 30wt 11 65 87A 400HV L Fe 300HV 130A 500HV
229. 202 5 mm 6 614 mm 13 394 mm min 0 032 mm mm 16 mm 0 08 nm mi ma a p 006 Ns E 10 0 05 Y 8 0 04 y W 6 0 0349 4 E 0 02 H 2 0 01 0 0 A1 A2 A3 3 Cu 0 2 E1952 2 2 B3 Micro SF ON OFF OFF 1 ON Low ON OFF OFF E855 E855 E855 mm Cu 0 2 Cu 0 2 Cu 0 2 nm 2 him s 4118 1h43 52 1h6 43 135 5 mm 0 037 0 687 0 442 mm 0 005 0 472 0 599 m min 0 0009 0 0066 0 0066 mm 0 2146 0 2210 0 2223 mm 0 015 0 021 0 022 0 8 0 007 0 7 0 006 _ 06 0 005 Eo 0 004 E wf W 03 0003 g 02 F mm 0 002 H 01 _ mm 0 001 00 U m min 0 000 B1 B2 B3 4 Cu 0 2 E855 4 2 0 2mm E855 4 1
230. 27 100g L 13 IL 52 0 41 IH 31 Y 15 5 L 13 L 52 TC 41 7kg 2 H 31 Y 15 150kg H 31 Y 15 2 2 Y 15 GAC Dili 1 4 993 sal
231. 3 3 3 4 ADC12 1 0 ACTA AC4C K K K B 1 0
232. ar i Evaluation of the distilled beer or Happoshu YONEKURA Yuichi YAMAGUCHI Yuko and SAKURAT Hiroshi Beer or Happoshu kinds were distilled and their values were evaluated The liquor under atmospheric pressure distillation had their individuality better than the one under decompressed distillation key words beer distillation 1
233. fils F 2 a fiive 2 GABA H15 GABA 19 4 FFE mok five F 1 five F 2 99 94 92 97 96 92 5 VF 1 AR MBM FEA 95 95 98 93 98 93 96 91 6 GABA mg D W 53 9 9 ative F 1 8 3 fl miv F 2 13 2 Tii 7 five F 1 oR eR AG GABA mg D W 8 5 fiz 13 6 12 4 6 4 5 8 1 9 9 H 16 GABA Bld MoT 1 1 5 1 9 2 1 8 GABA BAN H 15 FEO FAO GABA GABA GABA H16 3 GABA 32C GABA 1
234. 3 5 CASS 4 48H CASS 5 mm 6 MG AW MB AW 115 S0 150 0 0 5 1 5 2 kN m 4 ADC12 MG AW MB AW 115 S0 150 0 5 1 1 5 kN m NS 5 SPCC 14 2007 J1 x50 2 x50 an MG AW MB AW 115 _ S0 150 a E 3 117
235. CCM 1000 1000 fec FA e hep X 7 X y A O amp lt 4H WE Cr AF Co HVOF Cr 0 CoCr 0 EPMA 3 4 CCM 8 450HV HRC 45 46HRC CCM 100 HWOR
236. UDF 1 2 1 8 31 145 2007 2 3 4 5 6 7 8 9 X R PZ PT VF p 145 2005 2004 2 44 2004 6 2 23 15 1994
237. 0 200 100 3 2 3 48 14 2007 Wu EERO 1 le le le lelm la le le le 1400 120 1200 1000 29 T 800 60 BX G00 tg ee mg 400 200 1 2 HBOR IE C BU BU BU pe 747 923 es 323 847 10um 100
238. 115A 130A BEPMA 12 87A Cr Mo co FA GEA i Co Cr Mo Cr 0 Cr 115A Cr go 130A 2 1m co kis 4 8 7 A
239. 4 1 50 g 100 g 12 5 7K 12 5 APT 75 TCAD IT EG IVI ay CR 1 4 2 4 2 1 75 609 1 2
240. 150mm NMR 2 1 2 a Cy 1 OI AS aS Cee ae ete 2 2 JTS Z 2101 W1 24 W2 r1 r1 W2 W1 W1 X100
241. A B K 5 WX JE We K K BES cs 5 4 ose 5 fma o2 fe 7 roe re facac oojaa i vm 4 Dill 82 AJE 2 IMY BB 240 5Sum 2 4mm 0 1mm Cu 7 2 D1 E1951 D2 E855
242. 2 0 2mm 0 1mm 0 08mm Diai 0 007mm Dia 6 0 2 2 X 0 1 2 X 0 05 2 x 0 007 0 314mm lt Diamin Dia 0 1 2 X 0 05 2 x 0 02542 x 0 007 2 0 164mm lt Diamin 3 Dia 6 0 08 2 X 0 04 2 x 0 02 2 x 0 007 0 127mm lt Diamin 4 0 24 0 005mm les 2 3 DSCAN8E 2 RCH 03LA b REE ZS 0 0 5mm 100mm
243. 20 C Cr K g WO CCM M17 X 8 72 3 5 9 65A PTA 87A PTA ARIE 10mm Imm CHA 103A 12mm 2mm COO
244. 200 C 250 C 300 C 350 C 400C 5 MERA ORRIA S10C 30 mm 90 mm 3mm 2005 2005 2 1 2 2 24 2 70C 50 RH 4 106 3 3 1 ILS 75 3 14 5 8 0 60 4 27 6 10 3 1 7 2 5 1
245. Zn0 E BRE Ke BRE BR 14 jae ET ES 300 CK Wey peed et ce Fee oh he ro ae e lon n ar on eer er es 60 2 3 E XKE BHE se ee ee ee we wee ee ee we we 61 3 BRRR RR m z VTE FV GARR ERN NEDO YZ Bt ee ew ww ee 64 4 WKB LOFT AV EAA BAB IC ES Co Cr Mo FEO HAL Be BRN Se TERA 68 5 JST EC W EL AK R WI AM Oe 76 e BI 80
246. 2 84 14 2007 3 1 0 2mm E1952 3 1 ME 0 2mm Cu 3 SKH51 HRC60 E E1952 E1952 Cu 0 2mm A1 A2 A3 A1 CZ 2 0mm A2 CZ 4 0mm A3 Z 20 0mm 2Z 0 CUl 3 2 1 Al Z 2 0 1 000mm A2 Z 4 0 2 312mm A3 Z 20 0
247. 2 8 2007 2 8 3 3 1 1 2 2 530nm 70
248. 55 60 40 4 2 2 1 4 1 852 853 855 EEE OS MEL he pire brewer s rice wasake 852 Ilwasake 853 Ilwasake 854 Ilwas
249. Cr Mo Fe Fe y Co 100at 50C at y e FAB KO co 115A Fe CCM Fe y 400HV 270HV 130A Fe CCM 520HV HRC 50 51HRC oe Fe Fe C y CoFe Fe Co CoFe Fie
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252. 100g Tkg 150kg 100g 1 2 T 70 20g 40 80g 140 15 C 8C 1 1 10C 14 2007 7kg 150kg 7 12C 4 50 1 2 16 C 2 4 1 7kg HEWLETT ye y A A RUS R 5890 SERIES 2
253. CMMI__ _ a ee Ag CMM Plane space axis No 1 No 2 2pints rotation axis XY ZD X Y Z D Zero points X Y Z sphericity sphericity 2 1 ge f 1 SN A Le aa 2 BDG T 3 3 PGI1240 1 Ra0 004m Ra0 071zm Ra0 310 gp m Rad 353 um OMG RL Feo 61 24 Rad 021 um RAV BS Rad 023 um AXIRA Ra0 299 u m Ra0 309 u m 3 4 A 4 1 2 3 4 Each set B HH Internal of set C 3 4 C 1
254. FCD400 WIRA 50 mm T EAA 6mm 3mm 2 6mm ORRA ChE RMOMVF VERB DDE Ld LRH OR 8mm ORRAT 10 The chill specimen made by using molten metal of spheroidal graphite cast iron IKE Hiroyuki For developing the detection device of chill in the cast iron TAKAGAWA Takahito and IWASHIMIZU Kouji making the cast iron specimens with only chill but without other defect was examined JIS FCD400 of spheroidal graphite cast iron was used The thickness of the specimens were changed to 6mm and 8mm with diameter of 50mm As a result in case of the test pieces of 6mm in the thickness the chill specimen not defective was able to be made However a part of pearlite was generated on the surface of the test piece Moreover 3mm And when the volume of the down sprue was increase by a factor of 10 a lot of chill was generated in each material at the test piece of it has been understood that shrinkage cavity in the material disappears
255. 1 Brix 10 Brix 8 3 RI 4 1 11 1 5 0 9 3 5 0 9 6 6 3 7 4 4 4 i F fe F 20 2 1 26 6 7 1 7 16 25 5 8 w
256. 30ppm 2 3 pH JLC 300 2 4 Brix 17 2 1L ZC 2 1 1118 0 4g L 18C CH 2006
257. 0 707mm 3 2 S X 4 Y 8 5 a b 1 X 2 Y 1 3 2 Z 17m 4 1 2 Y 33um 2 1 2 Y 21m 2 5 4 5 1 2 Y 33um CHS 45 1 4 X 88 um 2 6
258. 3 1 E1952 E RAVE E1952 1 A1 0 040mm A2 0 046mm A1 0 246mm A2 0 240mm 0 24mm B1 B2 B3 3 Cu 0 2mm SKH51 HRC60 85 Z 2Z 2 0mm 2 Micro SF Low 3 EE 3 E855 4 2 RE E855 IP OA
259. 1 2 A a 7 0 H o A s i 8 kaa 5 3 1 9 3 0 4 9 9 8 5 _30 1 5 kg 3 3 3 1 50 2 150k SPON _ ve ida s AE LER IT IAB D 50 114 214 AUS PA N i 26 49 75 150 Like 3K 18 39 63 120 Cab OBER 2 B ASEH Brix 10 CHEE LI FAK 8 10 12 20 AK 33 84 113 217 27 30 1 55 0 1kg kg 3 BA 3 0 1kg No po eo oe a ml ml Acetate Acetate Alcohol Caproate H6 10 175 26 23 19 46 36 140 37 IFD sz 8 ie s 4 rw ss CARE t3 1 186 28 20 09 65 58 14 58 L 22 65 186 29 21 14 86 75 143 56 t 24 7 197 29 20 06 5
260. 11 p137 140 2004 3 12 p133 136 2005 4 JIS A5908 2003 5 2001 6 2002 IIA POT 2 yr X X o Riley 2 3 Evaluation of the water absorbability and Development of materials made from unused lumber SHIRAFUJI Yasuhisa NAMIZAKI Yasuji and ENDO Yasuhito We evaluated the change of the water absorbability that by crushing the wood chip etc twice As for the crushing method we used
261. 2005 9 3 38 44 2 2004 2005 38 X RA 1 KE ARAR 10 976 17 1983 2 12 58 60 2005 3 IW fof 13 73 75 2006 43 R x a Easy Measurement Method of Tofu Hardness ITO Yoshihito Hardness is one of important parameters to determine the quality of tofu gel Usually measurements of the hardness were carrie
262. GABA mg 100g D W 24 30 36 hr 2 file F 1 GABA A B RAHM Mie L LAY F 2 GABA GABA 3 1 OE MOIENOFV Eb AV l EAA 2 20 a lt m lt fal 1 2 3 GABA gt na a P 5 fER Bis 4 n 22 mok eS Cae MoT A a pk 7 0 PR lkr it
263. LoCeBRED SMES 160 Dill MOK 1 2000 2 2000 3 WHat hk 1976 113 14 2007 L OK OK VOC
264. 26 33 34 36 2 3 3 2 96 16 9 17 0 17 1 17 5 ml 1 8 2 2 2 2 2 2 ml 1 2 1 1 1 7 ioe ppm 3 2 2 0 2 0 1 7 ppm 0 4 0 5 0 5 em 103 109 111 111 3 0 3 8 3 9 3 0 5 150kg IF 2 H 31 Y 15 A 39 40 32 2 5 1 5 3 17 0 17 0 17 1 ml 1 6 1 8 1 7 ml 1 5 2 0 1 4 ppm 2 0 2 4 2 1 ppm 0 3 0 7 0 6 _ ppm 109 27 IT 3 0 4 4 3 4 34 0 1m1 H 15 F 15 4 EFSER 2 214
265. 3 5 C min 4 2 A TR A 0016 A 1 BHO 0 2 A 0 2 OVS RULE Cli gt 104 1 4 Ose _ 1 2 A 10S 1 0 x 0 8 z W Og z aX Ff 0 4 R
266. Bote M 1 F E 6 81 1999 SKA 52 9 10 1999 3 H 7 RF im H 1999 Zg 52 7 8 1999 4 Bu F Z ET 53 3 4 2000 5 1996 6 4 1993 7 BO BE 90 387 1995 8 91 123 1996 9 91 737 1996 2 NY NY NY NY ie a a cn ae EREN 79 1
267. R6 160x250 mm 120 g 121C 5 4 JAG A 100 777 KER T 240g 2 2 0 five F 1 2 1 9 1 8 3 1 135C 2 2020 TECATOR 1035 TECATOR IK 550C 2 3 BV FLAS 100 32C 20 3 GABA ZAR OBE O 72H OIE 6 12 24 36 GABA
268. S45C 1 5 2 1 2 2 2 2 2 CoCrMo JIS Ni 10 Ni RE REAR 8 4 0 2mm 5 6 3 5
269. SDheroidal graphite cast iron 64 down sprue 3mm ARR CI SDZ DERYA KH Am L LALAR E 2 7 RT ERAT 2 1 3 5 1 0 lt 3570mm3 3 10710mm3 5 18322mm3 10 Ci fFRLERBA 36644mm3 1 6mm AVEO A AM 2 E 3mm
270. T E B H E fs 44 e 4 2t A A A 0 0 02 04 06 08 1 12 0 02 04 06 08 1 1 2 0 02 04 06 08 1 1 2 mm m mm 500 SB CCM_NI E CCM_ NI E CCM_NI 450 CCM _JIS CCM JIS CCM JIS 400 A S45C AS45C A S45C A zZ 350 i 300 R 250 2 R A a 200 SE BK 150 100 50 0 0 02 04 06 08 1 12 0 02 04 06 08 1 1 2 0 0 2 04 06 08 1 1 2 mm mm mm 400 CCM NI CCM NI E CCM_NI 350 CCM JIS le CCM JIS F CCM_JIS A S45C AS45C 300 AS45C Ss N w 250 R R 200 JT T 150 8 H 8 100 A eG A A 0 0 02 04 06 08 1 12 0 02 04 06 08 1 12 0 02 04 06 08 1 1 2 mm mm mm E gt NG L M4 CoCrMo_Ni 100 0 05mm tooth m 0 1mm tooth a 5 i AE 0 15m tooth 1mm 1mm aa 9 0 2mm 9 0 2mm Z a l R s Ti 1 0 05mm tooth x KS m 0 1mm tooth w a 0 15mm tooth H 0 L L L L 0 0 1 02 03 0 4 0 5 0 0 1 0 2 0 3 04 05 Hmax mm Hmax mm 0 0 05 0 1 0 15 0 0 05 0 1 0
271. 1 pp107 112 2006 BP RE Bae 3 FERE BE 1 27 m
272. 115A 1 3 0 A COMP IHATE 15 8RU B 12 3 8 X 1304 87A 115A 130A X 13 87A Ly FAD E 7 OF e 115A Tit y A 130A y CoFe A 87A CCM US y 115A y 130A y CoFe 74 18m al oog Co 420 Co y
273. 2 3 2 3 1 60 40 50 1 2 6 4 30 2 3 2 1lkg 2 5 2 5 180rpm 1 118rpm 1 2 30
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275. 45 m 5 t34 7 196 27 21 o 67 55 147 49 isa SS a ine Fa ee es ee Cs ea ee C 33 8 172 28 24 15 52 42 126 51 ea rme 2 2 om sm ie ess 3 leo 26 a ie o ss ue 40 C 57 13 174 30 23 19 39 34 n0 60 ym ime 2 2 is e sw jw sm IY 21 6 184 25 22 17 63 61 153 55 yai n 176 23 22 20 58 6o 150 44 ye ss rme 2 26 ie sw iw 5 va te w 1sm ts yao 45 219 26 22 16 63 63 156 60 ym 25 191 24 23 14 60 150 53 ya 5 188 27 23 16 65 63 148 58 yo iz 5 5 te sw 1s asf a T ET 150kg 7kg 33 E BAVA RE p3 3 2 0 1kg 3 5 H 31 IY 15 150kg L 13 IL 52 C 41 7kg 8 MOK Tks 4 3 2
276. HE 0 2 g 0 0 0 2 4 6 8 10 C min 3 100 ss 80 13 60 HR 40 77 2 20 0 0 2 4 6 8 10 hr 4 x s an ih a A gt pe F k te a EN ee vw pie a i ka N P p Pa ME 4 a 1 A 10wt 2g 1400C 4 A BEDS A
277. ak Ke Be eH 8 KE HO Ha He HE erator Date dex Nek tee este Gites ee cae ek a a o te 9 E BJ 10 M OYE PAN E 40 ll FR BRE 8 ee we we ww ww ee we we we es AA 12 E et ew ww ew ee ww ee ee 47 13 The Formation Mechanism by Yeast of 4 Hydroxy 2 or5 ethyl 5 or2 methy1 3 2H furanone in Miso OHATA Motoko KOHAMA Keiko MORIMITSU Yasujiro KUBOTA Kikue and SE ES 2 he SORE ww ie ci 2 ea Se Mk 53 1
278. 103A 600 500 YU ty X 400 R H 300 200 60 70 80 90 100 110 120 130 140 A 11 Co Cr Mo 87A CCM CCM 50 103A Fe Fe CCM Fe Ss 3 87A 400HV 115A 270HV 130A 520HV FEPMA 12 87A
279. 15 0 2 500 0 1mm tooth PU mm tooth mm tooth A 0 15mm tooth A 80 1 5mn tooth 0 05mm tooth Z _ 0 05mm tooth 6 1K Ez CoCrMo Z A A KR H gt A y M gt N g p NA H gt gt pal e 2 0 1 0 2 0 3 Hmax mm 0 4 0 5 0 0 1 0 2 0 3 0 4 0 5 Hmax mm 5 CoCrMo 845C CoCrMo nh gt ke 0 2mm S45C 90 3 2 CoCrMo 6
280. 2 0 1mm 0 05mm mm 3 3 D1 D2 E E1951 E855 mm Cu 0 1 Cu 0 1 mm 0 8 08 h m s 4111 121 78 14 06 mm 0 374 0 664 mm 0 455 0 212 mm min 0 041 0 016 mm 0 146 0 120 mm 0 046 0 020 0 7 0 05 oan 0 04 0 5 04 0 03 eet 4 0 02 0 2 mm o1 e mm 0 01 00 mm min 000 D1 D2 5 Cu 0 1 0 150 D1 D2 0 140 0 130 Ta XH gt 0 120 0 110 0 100 0 0 1 0 2 0 3 0 4 0 5 0 6 mm 6 Cu 0 1 mm min 86 14 2007 He EE i 0 5mm div 0 008 mm O O O O 0 004 0 002 0 000 af BQ Cu 0 1
281. 3 28 AS 3 0 S10 lt 7 kg l 1 47 150 164 1 68 53 56 61 58 26 40 bone _ 1 95 g cem oof se oofl CaO LT 28 20 30 92 28 61 S45 Shi SELT SO fe NaCl LT 0 30 0 20 0 20 s 2 0 0 30 s0 5 0 32 0 32 0 59 10 299 0 04 Mees 10 52 0 C A B C D 0 01
282. C atoms is also indicated by fragments CH3 CHoCO M CHaCOCHO and M COCH3 at m z 59 73 and 101 respectively Fragments CH3CO at m z 43 and M CO CH gt CH3 at m z 85 were the same as those obtained using common glucose In addition the daughter ions at m z 128 M PCH3 t and m z 114 M CH3 3CH gt showed the presence of two C atoms in the ethyl group of the side chain _ These results suggest that the C2 precursor in which all carbons were labeled was initially generated from U C glucose by metabolism of yeast This Cz pre cursor and the Cs precursor from ribose then combined before cyclization of the compound of 7 carbons was obtained resulting in HEMF finally being formed To investigate the formation pathway of the ethyl group from glucose a similar incubation was conducted using 6 C glucose instead of U C glucose The MS data for the HEMF obtained are shown in Fig 2B The intensity of the parent molecular ions at m z 142 410 40 50 60 70 80 Fig 1 Corresponding Unlabeled Compound in the Basic Medium A normal glucose B U C ribose C U C glycine BC atom and 143 was about one to one indicating that mono labeled HEMF and unlabeled HEMF formed in approx imately a ratio of one to one The daughter ions at m z 58 72 and 100 respectively produced fragments at m z 57 71 and 99 by the fragmentation of monolabeled and unlabeled HEMF These i
283. Co Cr Mo granulated powder were used as materials and stainless steel round bars and carbon steel plates were used as substrates Spray coatings by HVOF spraying and plasma spraying shows very close structures and it exhibits a hardness of about 450 HV Fe Co Cr Mo alloy including fine CoFe compound is formed in clad layer by PTA The alloy shows a hardness of about 520 HV therefore it is expected to be a wide range of industrial applications key words 1 amp Co 1930 ASTM F75 F90 F562 Co Ni 1 9 37 EU 1994 Ni EC pene Ni RY SO SE 2000 Ni Co Cr Mo CCM
284. Manganese Removal Slag to Easily Remove from Molten Cast Iron TAKAGAWA Takahito IKE Hiroyuki IWASHIMIZU Kouji and SEGAWA kouji In the manganese removal from molten cast iron by means of FeO addition the effect of SiO and Al O addition on the easiness of removal of slag was examined The following results have been obtained 1 The slag was formed like the dumpling by addition of SiO of 1 6mass and the slag was removed by an iron bar 2 In addition of SiO the concentration of SiO in slag did not readily increase by decrease of silicon and manganese oxidation 3 The viscosity of slag was raised by addition of Al O of 1 0mass and the slag was removed key words 1 FeO 15 5kg
285. Measurement Method for 3 Dimension Feature by Non contact Prove VAGO Takeshi and XONERKURA Sa ei 3 The chill specimen made by using molten metal of spheroidal graphite cast iron IKE Hiroyuki TAKAGAWA Takahito and IWASHIMIZU Kouji 4 Development of Composite Materials from Co Cr Mo alloy by Thermal Spraying and Plasma Transferred Arc Welding ONO Tsukasa KUWASHIMA Takayuki SAITO Takashi TIMURA Takashi and CHIBA Akihiko 645 660 eet che Raha aua deh die Seniesa ah eee 5 Development of the Manganese Removal Slag to Easily Remove from Molten Cast Iron TAKAGAWA Takahito IKE Hiroyuki IWASHIMIZU Kouji and SEGAWA kouji 6 Examination of Purity Standard of Aluminum Casting IWASHIMIZU Koji IKE Hiroyuki and TAKAGAWA Takahito 7 Study of Micro EDM Processing using Electrode Tool Formed by EDM WAGO Takeshi IIMURA Takashi ZHENG Gang and FUJIMURA Kazuhiko 8 Study on Milling Characteristic of CoCrMo Alloy OTISHI Atsuhi key WAGO Takeshi EER Ei I ene eke 9 Evaluation of Performance on Video Measuring Machine by 2 Dimension Pattern Gauge VAGO Takesi VONERURA gt VSAO sc Ce ots grasa a cantare aoa oi Environment amp Design 1 Strength of Lacquer in Iwate Prefecture by Baking Finish KOBAY SHEL MAS anO Us CN Ni Bohidehivly deeded aliens ductal Mie a a Rodi beeidedtes 97 2 A Characteristic as Aggregate of the Slag Which Melted Illegally Dumped Wastes in the Area Bordering Iwate and Aomori Prefectures SASAKI Hid
286. Mn 3kg 1450C FeO 4 0mass Si02 Alz0s 15mm 9 X 3 13 2006 X
287. Tm 70 281 286 2006 8 46 194 197 2007 9 E ZN et AFE 70 275 280 2006 10 Si FHM 70 260 264 2006 11 23 107 113 2005 12 C T Sims Superalloys II ACA a LA AAK BRO BUI Se 1 Si0 1 6mass Se DCA es 2 Si0 Mn 8i Si0 3 A1 0 2 1 0mass SS Development of the
288. chill nondestructive examination key words shrinkage cavity 1 4 C 8 50 6mm C S NEDO 17
289. group of the side chain of HEMF were formed from the chemical compound of 5 carbons generated by the amino carbonyl reaction of ribose and glycine the Cs precursor and that the ethyl group of the side chain of HEMF was formed from the chemical compound of 2 carbons generated by the glucose metabolism of yeast the C2 precursor Acetaldehyde appears to have been effective as the C2 precursor and the Cs and C2 precursors were probably enzymatically combined by yeast Consequently the formation mech anism of HEMF in Fig 4 was inferred from the results obtained in this study In miso and soy sauce HEMF was probably formed by the combination of the compound of 5 carbons generated by the amino carbon yl reaction under mild conditions of fermentation and the 2 carbon compound of the glucose metabolite formed by yeast enzymatically Acknowledgments The authors thank Dr Y Sakurai for much useful advice we i Glycine amino acid Amino carbonyl reaction products OH oO oa O Cs 1 Deoxydiketose the Cs precursor PA s U the Cy precursor OH HEMF Fig 4 Hypothetical Formation Pathway of HEMF by Yeast or E C atom 58 The Formation Mechanism by Yeast of the Aroma Component Specific to Miso References 1 2 3 4 5 6 Honma N Aroma and the aroma components of miso 1 Nippon Jyozo Kyokaishi in Japanese 82 480 487 1987 Honma N Aroma an
290. http www pref iwate jp kiri E mail CD0002 pref iwate jp ISSN 1348 7779
291. 0 1 No 200 pp 59 67 1999 4 Vol 12 No 2 pp 117 124 2001 3 15 pp 1516 1518 2004 11 15 pp 1522 1524 2004 11 2 3 4 5 Yu Ming Kuo Ta Chang lin Pergy jy Tsai Metal behavior during vitrification
292. 0 01sec 3mm 70 3 3 1 KARMOD SAE 3 1 1 29 1 4 2007 10mm 1
293. 0 8 ppm after 48h and 29 4 ppm after 72h as shown in Fig 3 HEMF was not detected when no yeast was added to the both medium The concentration of HEMF in medium A I containing no glucose or acetaldehyde was below the detection limit of GC analysis during the period of incubation while the concentration of HEMF in medium A II containing 57 acetaldehyde but no glucose was 6 2 ppm after 6h and 16 5 ppm after 24h These results show the effectiveness of acetaldehyde as a C2 precursor But the amounts of HEMF formed declined with incubation at more than 30h because HEMF is an unstable compound It was concluded that the amount of decomposed HEMF was greater than the amount of formed HEMF Moreover as shown in Fig 3 acetaldehyde was almost absent in medium A II at 30h because this compound was used for the formation of HEMF and or vaporized Therefore HEMF was thought to be formed by the addition of acetaldehyde in the medium intermittently In this study the concentration of acetaldehyde generated by the glucose metabolism of yeast was not determined in the basic medium The concentration of acetaldehyde in the basic medium must be determined Combination of the Cs precursor with the C gt precursor through the action of yeast Yeast was probably involved in the combination of the Cs precursor and acetaldehyde although the combi nation of these compounds was not confirmed to be due to the enzymatic reaction caused by yeast T
294. 1 JIS Z 7302 9 HLT PRE d1 r 2 AW UVic r2 Fixd1 2 R1 R2 1 2 2 3 2 4 V1 V2 2 2 ed a Lunia tee 4 Te 2 2
295. 1 6609 E mail etsukos iwate u ac jp Abbreviations HEMF 4 hydroxy 2 or 5 ethyl 5 or 2 methyl 3 2H furanone GC gas chromatography GC MS gas chromatography mass spectrometry FID flame ionization detector 408 and acetaldehyde generated by the Strecker degradation of alanine and Cs 1 deoxydiketose from pentose has been shown to lead to HEMF by Blank and Fay We also investigated whether the Cs precursor and acetal dehyde would be combined by an enzymatic reaction using a cell free extract prepared from yeast in order to clarify the role of yeast in HEMF formation besides providing the C2 precursor Materials and Methods Reagents D glucose sodium chloride glycine acet aldehyde potassium dihydrogenphosphate magnesium sulfate heptahydrate anhydrous sodium sulfate glycer ol dithiothreitol diethyl ether and hydrochloric acid were obtained from Kanto Chemical Company Tokyo D ribose was obtained from Nacalai Tesque Kyoto and the yeast extract was obtained from Becton Dickinson New Jersey Kiage soy sauce was purchased from a local market in Morioka Japan and tris hydroxymeth yl aminomethane and dichloromethane were purchased from Aldrich Tokyo 6 C Glucose U C glu cose and U C ribose were obtained from Cambridge Isotope Laboratories MA and U C glycine was obtained from Isotec Tokyo The standard for HEMF was obtained from Tokyo Kasei Kogyo Tokyo Microorganisms The yeast s
296. 14 2007 3 4 9 32 8 5 3 6 D
297. 7 FB lod 0 51 10 3 PF TN 12 9 0 47 9 9 Fe ae D 15 2 0 47 9 7 13 4 0 47 10 1 3 2 A 25 20 3 1 3 3 4 FIs OVS FIA 23 BU 272 87 9 297 85 4 729 92 5 366 90 1 305 1A 4
298. EAC R DADiSP ee 3 3 1 20Gm 2 88 2 CoCrMo JIS CoCrMo Ni S45C 4 TAIN 27 427 45 mm 35 0 2 0 5 1 ar mm aa mm 1 Sz mm tooth V 50 m min 3 mm 3 1 S208 1 o MFNS 3 YUY RYE Sin 89 14 2007
299. EES OREMESIUCERE X2 ISO 540 101 40 3 2 3 BERK CIE
300. GA100 SL 3 2 4 14 2007 2 a 7 Ma L L L HAL 78 3 EPI MIT 00 De 55 0 58 4 RI TvI 7ra L HAL L HAL 3 2 7 3 0 23 0 50 43 0 0 22 92 0 6 5 5 9 0 38 0 71 44 8 0 32 82 9 RE a 8 0 4 7 0 37 0 71 45 2 0 32 85 4 7 9 4 6 0 36 0 54 45 3 0 24 67 4 BY kt A a 92005 2005 Kit IS 7 ais a ir 2 44 1 44 2 33 2 11 Co 3 1 78 1 78 1 78 1 89 1 56 a ar Ava FRR HER a RR ARIRE JIM F4 VY AB B TAU RR HDTV Av eV
301. Media Used in HEMF Production Basic Medium Medium Medium Medium medium A I A II B I B II Glucose g 7 5 Ribose g 2S 2 5 2 5 2 5 23 Glycine g 1 0 1 0 1 0 1 0 1 0 NaCl g 10 0 10 0 10 0 KH2PO g 1 0 1 0 1 0 1 0 1 0 MgS0Ox4 7H20 g 0 5 0 5 0 5 0 5 0 5 Yeast extract g 0 5 0 5 0 5 0 5 0 5 Acetaldehyde g 0 05 0 05 Water ml 100 0 100 0 100 0 100 0 100 0 Acetaldehyde was added after sterilization No addition sodium chloride but with 0 05 g of acetaldehyde The total volume of the experimental media with the stable isotope was 3 0 ml of the basic medium Each medium was sterilized after preparation Cultivation A loopful of Z rouxii 061 from a slant culture was incubated in the medium for the starter culture 50 ml at 27 C for 2d before the medium was centrifuged 7 000 rpm for 10 min at 4 C and the yeast cells were collected The collected cells were washed with a washing buffer containing 10ml of 1M Tris hydrochloric acid pH 7 4 2 48 g of sodium chloride and 0 123g of magnesium sulfate heptahydrate dis solved in distilled water and this solution was made up to 500ml with distilled water and sterilized The supernatant was separated by centrifuging it twice under the same conditions to obtain intact cells The intact cells were added to each experimental medium and the final concentration was adjusted to 10 cells ml before the medium was incubated at 27 C Acetaldeh
302. NHS 3 2 X 3 ae ee A 7 0 51 Xx 5 5 10 K 100mmX100mmX1 5mm We Leeman hae eel 5 2 2 4 a b c d SEI BT TENA 1 1 is 2 2 3 2 ees ea al 1 4 5 5 94 2 6 3 s b c d 1 2 A 3 anne 7 4 as b c 9d 1 imm 2
303. PRV BB FCO JE 120 C X 20 120 C X 20 80 C X 30 1mm 2 3 4 SAICAS AN 240 u m min PEIS 0 35kg 25C 2 3 5 CASS JIS H 8502 1988 7 3 3 1 4 2 MG AW MB AW B T 115 H S0 150 F
304. TOYAMA Ryo and ONO Akio For the development of preventive food of nursing care we have been trying to make the boiled fish products which keep original shape of fish whereas which has soft texture The hardness of the boiled fish products in present mostly satisfied the standard value of universal design food UDF classification 1 under 5x105N m2 We studied correlation between retort cooking condition and the hardness of the boiled fishes and found that the excessive retort cooking condition had not the effect of tenderer the boiled fishes How it could be improved water retentivity of the boiled fishes became the problem to be solved key words Preventive food of nursing care Boiled fish products Retort cooking 1 Clk
305. ake 855 Z SRR ICID ERK 18 FRERE 2 2 Me 1 852 853 181 5 854 181 855 181 2 3 40 HS 4 100g 1 500rpm 40 2 4 40 2 30kg 2 CHRO UAR t IPRC S AKT 40 40 14 2007 MJP 2 OH ROBART amp BO 60 10
306. ard in a porous concrete block We confirmed that the composite materials was effective in growth of a plant Key words 1 A 2 2 1
307. ation of HEMF by yeast in the model medium although it has not been clarified how each compound transformed into the structure of HEMF A control experiment indicated that HEMF was effectively formed when yeast was incu bated using normal glucose normal ribose and normal glycine in the basic medium The structure was confirmed by GC MS The mass spectrum is shown in Fig 1A The main fragment ions of HEMF were assigned as follows m z 142 M 127 M CH3 114 M CH3CH2 99 M COCH3 85 M COCH gt CH3 71 M CH3 COCHO t 57 CH3 CH2CO and 43 CH3CO U C ribose instead of normal ribose was then incubated in the same medium The MS data for the HEMF obtained are shown in Fig 1B A fragment of the molecular ion was found at m z 147 indicating that the HEMF formed contained five PC atoms These C atoms were not present in the ethyl group of the side chain because they were found in the fragments M CH3 at m z 132 59 409 and M CH3CH3 at m z 119 The MS result that all carbons included in the fragments of CH3 CO at m z 45 and M COCH CH 3 at m z 89 were C atoms confirmed that all carbons of the five ring and the methyl group of the side chain were PC atoms In further experiment U C glycine was added to the medium instead of normal glycine and the same incubation was conducted The MS data for the HEMF obtained are shown in Fig 1C In this case the MS data
308. component force In addition shape precision of processing side was influenced from force of tangent line component so it found out that to correlate between processing force and shape precision key words CoCrMo alloy endmill side processing 1 CoCrMo Ni CoCrMo Ni CoCrMo CoCrMo 1 Co Cr CoCrMo
309. d out using a costly machine Texturometer In this paper the author proposes an easy method using inexpensive push pull gauge key words 1 amp be a ES
310. d the aroma components of miso 2 Nippon Jyozo Kyokaishi in Japanese 82 548 553 1987 Huber U A Homofraneol a powerful tool to prepare and improve sophisticated high quality flavors Perfume Flavor 17 15 19 1992 Milo C and Reineccius G A Identification and quantification of potent odorants in regular fat and low fat mild cheddar cheese J Agric Food Chem 45 3590 3594 1997 Fritsch H T and Schieberle P Identification based on quantitative measurements and aroma recombination of the character impact odorants in a Bavarian pilsner type beer J Agric Food Chem 53 7544 7551 2005 Nunomura N Sasaki M Asano Y and Yokotsuka T Isolation and identification of 4 Hydroxy 2 or 5 ethyl S or 2 methyl 3 2 furanone as a flavor com ponent in shoyu soy sauce Agric Biol Chem 40 491 495 1976 59 7 8 9 10 11 12 413 Yokotsuka T Sasaki M Nunomura N and Asano Y The flavor of soy sauce 1 Nippon Jyozo Kyokaishi in Japanese 75 516 522 1980 Sasaki M and Mori S The flavor of soy sauce Nippon Jyozo Kyokaishi in Japanese 86 913 922 1991 Sugawara E Identification of 4 hydroxy 2 or 5 ethyl 3 or 2 methyl 3 2A furanone as flavor component in miso Nippon Shokuhin Kogyo Gakkaishi in Japanese 38 491 493 1991 Blank I and Fay L B Formation of 4 hydroxy 2 5 dimethy 3 24 furanone and 4 hydroxy 2 or 5 ethyl S
311. e hyde in the centrifuged supernatant was measured using the F KIT Roche Mannheim while the quantity of protein in the prepared cell free extract was measured according to the method of Bradford Determination of HEMF Aroma concentrates were prepared by the Tenax TA resin adsorption method from the supernatant that had been centrifuged to remove yeast cells These aroma concentrates were analyzed by gas chromatography GC and gas chroma tography mass spectrometry GC MS the experimen tal and analytical conditions were described in detail in previous reports except for the GC MS model The GC MS model used here was a Shimadzu QP 2010 gas chromatograph mass spectrometer GC part a Shimadzu GC 2010 gas chromatograph All data were processed according to Wiley database 338323 com pounds Experiments using stable isotopes were conducted by extracting the supernatant 3ml of the yeast cells removed by centrifugation after incubation with two successive additions of 3 ml of dichloromethane in a 20 ml vial under magnetic stirring 5 min each time The two organic phases were collected dried over anhydrous sodium sulfate and concentrated under nitrogen The aroma concentrate obtained was analyzed by GC MS under the analysis conditions already indicated Results and Discussion Contribution of ribose and glycine to HEMF structure We have explained that pentose amino acid and glucose have important roles in the form
312. esign and it found out that suitable surface modification method for measurement element spheres using non contact prove key words CMM artifact non contact attachment and detachment 1 CCD CMM CMM CMM CMM CMM YD SR JIS B 7440 2 A CMM 2 CMMW 2 2 Ba
313. ethod of Noodles from Japanese Barnyard Millet MAEDA Yutaka TOYAMA Ryo Processing of noodles only from millet was difficult in earlier methods In this study we studied the character of the dough and the procedure for noodle making only from millet as the raw materials The test of processing of noodles was done by using steam mixer fluoridation roller and joule heater We succeeded in processing of noodles only from Japanese barnyard millet key words 1
314. eyuki FUJIWARA Tadashi OYAMADA Tetsuya HIRANO Takahiro SUGAWARA Ryukou SHIRAFUJI Yasuhisa and YAEGASHI Takamune 100 3 Development of the Materials for Revegetation Made from Unused Lumber ARUGA Yasuhiro SHIRAFUJI Yasuhisa NAMIZAKI Yasuji and YAEGASHI Takamune 106 4 Evaluation of the water absorbability and Development of materials made from unused lumber SHIRAFUJI Yasuhisa NAMIZAKI Yasuji vor wore db koekus dnd Gea ea ded Seve a kids uw 110 5 Coating Preprocessing and Coating Film Properties of Waterborne Paint in the Industrial Coating ANAZAWA Yasushi SATOH Takahiro wigs xa deeb eared QawaPa wa Peek aad Ge wadeees 114 6 Preparation of Making to Market of Molten Slag Product Needs Investigation SUGAWARA INMUROUEN Cc e eS 120 VI FA PLURES Be ee MAAD 4 40 2 30kg 854 855
315. for HEMF were the same as those in the control experiment This result indicates that no carbons of glycine contributed to the structure of HEMF These results reveal that the five ring and the methyl group of the side chain of HEMF were formed from ribose and that the ethyl group of the side chain was not formed from glycine We assumed that the formation mecha nism of HEMF by yeast is based on the formation of the amino carbonyl products of ribose and glycine and that its subsequent decomposition the elimination of the moiety from glycine forms the Cs 1 deoxydiketose the Cs precursor reported to be formed from pentose by Blank and Fay Further enolization of this compound can lead to the intermediate which reacts with the C gt precursor formed by active metabolism of yeast Accordingly the carbons of glycine did not contribute to the structure of the Cs precursor and were not included in HEMF Contribution of glucose to the ethyl group of HEMF No HEMF was detected when the control experiment was done without glucose It appears that glucose had an important role in the formation of HEMF by yeast To determine the contribution of glucose U C glucose was added to the medium instead of common glucose The MS data for the HEMF obtained are shown in Fig 2A After incubation the fragment of the molecular ion at m z 144 indicates that two C atoms from glucose were incorporated into the structure of HEMF The incorporation of two
316. ggest that the role of yeast in HEMF formation is not only to provide the glucose metabolite but also in combining the amino carbonyl reactants with the glucose metabolite Key words 4 hydroxy 2 or 5 ethyl 5 or 2 methyl 3 2H furanone yeast miso More than 200 flavor components have been con firmed in miso 4 Hydroxy 2 or 5 ethyl 5 or 2 methyl 3 2H furanone HEMF has a strong sweet and caramel like aroma and is very important as the characteristic component of soy sauce and miso with a very low threshold value of less than 20 ppb in water Although a small amount of HEMF has been detected in cheese and beer in recent years it was first found in soy sauce and then in miso their contents of HEMF being much higher than in other fermented foods Blank and Fay have reported a formation mechanism for HEMF by the amino carbonyl reaction According to their report HEMF was formed by combining the Cs 1 deoxydiketose from pentose with acetaldehyde generated by the Strecker degradation of alanine when pentose and alanine were heated together but the amount of HEMF formed was very small and did not reach the content levels detected in miso or soy sauce Sugawara and Sakurai have reported on a formation mechanism by yeast for HEMF in miso whereby HEMF formation was promoted by cultivating yeast Zygosaccharomyces rouxii 061 in a heat sterilized medium that contained glucose ribose and an amino acid gluta
317. i He LS 3 KIZ MF 3 20 21C 9 38 44 0 4 42 0 3 ola 3 4 5 6 10 1 10 9 0 994 0 997 4 44 3g 1 44 BOWIE 4 5g1 M 38 42 44 0 05 0 449 42 0 67 38 44
318. ice of these properties of rice starch and investigated the properties of several kinds of rice powder and examined Furuishita mai rice powder to apply to ingredient of Reimen as a part of new usages development As a result we made 2 kinds of Reimen both of these mixed 30 Furuishita mai rice powder for trial purpose the one made by extrusion methd had soft texture and the other made by kneading with steam blowing method had nearly normal Reimen s texture key words Furuishita mai non standard rice Reimen Korean noodle 1 E 6 H16 H15 H16 H18 E GABA 2 SOW
319. led Fish Products as a Preventive Food of Nursing Care TAKEYAMA Shinichi TOYAMA Ryo and ONO Akio 28 Selection of Good Sake Yeast TAKAHASHI Tohru YAMAGUCHI Yuko HATAKEYAMA Makoto YONEKURA Yuichi NAKAYAMA Shigeki and SAKURAI Hiroshi sssenessensssenssseneseress 32 Evaluation of the Distilled Beer or Happoshu YONEKURA Yuichi YAMAGUCHI Yuko and SAKURAI Hiroshi 35 Influence of the Foliar Spray of Urea Solution to the Amount of Nitrogen in an Apple Juice and the Fermentation of Apple Wine YONEKURA Yuichi YAMAGUCHI Yuko NAKAYAMA Shigeki and SAKURAI Hiroshi 37 Brewing Test of Red Wine Grape Vines YAMAGUCHI Yuko YONEKURA Yuichi ONO Hiroshi TAMURA Hiroaki and SAKURAI Hiroshi LL 40 Easy Measurement Method of Tofu Hardness FO VSI TIA Die Oe RSS ch Goode Shes he rhs ee eas i i 44 12 Processing Method of Noodles from Japanese Barnyard Millet MAEDA Yutaka TOYAMA RVOscnuca 22o apace boca ER A G 13 The Formation Mechanism by Yeast of 4 Hydroxy 2 or5 ethyl 5 or2 methyl 3 2H furanone in Miso OHATA Motoko KOHAMA Keiko MORIMITSU Yasujiro KUBOTA Kikue and SUGAWARA Etsuko LL Material amp Electronics amp Mechanics 1 Study on ZnO Ultraviolet Sensor ENDO Haruyuki HASEGAWA Tatsuo YONEKURA Isao SUGIBUCHI Mayo TAKAHASHI Kohsuke GOTO Shunsuke and KASHIWABA Yasube 2 Development of High Accuracy
320. ll Dimension Gauge BDG 1 JIS G 4401 SK5 Hv490 Hs65 Hv620 Hs75 2 3 3 1 BOG CMM
321. m 15 19 3 4 AA ANA TRAST ORE 109 14 2007 fe CHA 4 X 1 13 p133 136 2006 2
322. mentation of the yeast In addition as described by Blank and Fay the Cz precursor was acetaldehyde generated by the degradation of alanine in the formative pathway of HEMF in the absence of yeast To investigate the contribution of acetaldehyde as the C2 precursor to HEMF formation the effects of medium A II with acetaldehyde instead of glucose and of medium A I without acetaldehyde or glucose were compared with that of the basic medium _ HEMF was generated in basic medium containing 7 5 glucose at a concentration of 5 8 ppm after 6h The Formation Mechanism by Yeast of the Aroma Component Specific to Miso 100 411 100 110 120 130 140 m z Fig 2 GC MS Data for HEMF Obtained by Incubation of Yeast with U C Glucose or 6 C Glucose Instead of the Corresponding Unlabeled Compound in the Basic Medium A U 3C glucose B 6 gt C glucose BC atom 0 06 0 05 0 04 0 03 g 100ml HEMF concentration ppm Acetaldehyde concentration Incubation time h Fig 3 Formation of HEMF by Yeast Using Acetaldehyde as the C gt Precursor and Concentration of Acetaldehyde in Medium A II S HEMF concentration in the basic medium containing glucose HEMF concentration in medium A I containing neither glucose nor acetaldehyde 4 HEMF concentration in medium A II containing acetaldehyde but no glucose A acetaldehyde concentration in medium A II 25 5 ppm after 24h 3
323. mic acid threonine serine or alanine It was also found that much more HEMF formed when yeast was cultivated in a model medium containing glycine instead of alanine or serine In addition the amount of HEMF formed by the yeast was influenced by the glucose content in the medium Sugawara E et al unpublished results We assumed that the precursor of HEMF containing 7 carbons is formed from the amino carbonyl reaction products of 5 carbons the Cs precursor formed by ribose and glycine and from the chemical compounds of 2 carbons the C2 precursor which perhaps form by active glucose metabolism of the yeast as in the case of acetaldehyde reported by Blank and Fay The main purpose of the present study was to clarify the hypothetical pathway of HEMF formation by yeast Stable isotopes were used to investigate how the sugar moiety and amino acid contribute to HEMF formation by yeast Yeast was incubated in a medium containing the stable isotopes U C ribose U C glycine U 3C glucose and 6 C glucose and the incorporation of VC atoms into the skeleton of HEMF was inves tigated to confirm the roles of ribose glycine and glucose which were in the medium It is also inves tigated whether the C2 precursor would be provided by yeast We considered acetaldehyde to be the C3 precursor because it is one of the glucose metabolites t To whom correspondence should be addressed Tel 81 19 621 6604 Fax 81 19 62
324. nol Biochem 71 2 407 413 2007 The Formation Mechanism by Yeast Biosci Biotechnol Biochem 71 2 407 413 2007 of 4 Hydroxy 2 or 5 ethyl 5 or 2 methyl 3 2H furanone in Miso Motoko Onata Keiko Konama Yasujiro MoRIMITSU Kikue Kusorta and Etsuko SUGAWARA Faculty of Education Iwate University 3 18 33 Ueda Morioka 020 8550 Japan Iwate Industrial Research Institute 3 35 2 Shinden lioka Morioka 020 0852 Japan gt Graduate School of Humanities and Laboratory of Food Chemistry Ochanomizu University 2 1 1 Otsuka Bunkyo ku Tokyo 112 8610 Japan Received August 25 2006 Accepted November 13 2006 Online Publication February 7 2007 doi 10 1271 bbb 60466 The mechanism of the formation of 4 hydroxy 2 or 5 ethyl 5 or 2 methyl 3 2H furanone HEMF with yeast under caltivation in a medium containing amino carbonyl reactants of ribose and glycine was investigat ed using stable isotopes of the corresponding com pounds It was confirmed that the skeleton of the five membered ring and the methyl group of the side chain of HEMF was formed from ribose and that the ethyl group was derived from the glucose metabolite by yeast The formation of HEMF was confirmed when acetalde hyde as the glucose metabolite and a cell free extract from yeast were added to the medium containing amino carbonyl reactants These results su
325. o inves tigate whether it involved the enzymatic reaction caused by yeast a cell free extract was obtained by disrupting the cells of Z rouxii 061 The quantity of protein in the cell free extract prepared in this study was 1 22 mg ml Medium B I not containing acetaldehyde as the C3 precursor and medium B II containing acetaldehyde were incubated with prepared cell free extract to inves tigate whether HEMF would form The HEMF concen trations after incubation are shown in Table 2 412 M OHATA et al Table 2 Formation of HEMF by Reaction with a Cell Free Extract of Z rouxii 061 Incubation time HEMF concentration ppm h B E B III 6 Ae 0 5 24 ap 3 8 Medium contained no acetaldehyde gt Medium contained acetaldehyde Not detected No HEME was detected in medium B I no acetalde hyde but a significant concentration of 0 5 ppm after 6h and 3 8 ppm after 24h formed in medium B II In addition no HEMF was detected in the case of an added cell free extract that had been inactivated by heating at 70 C for 10min or in the case of no cell free extract These results suggest that the Cs precursor and acetal dehyde were enzymatically combined by the Z rouxii 061 yeast The results of this study confirm that the five ring and OH OH aaa tial U C Ribose pentose sah OH OH OH ener ea OH OH iE C Glucose aR Yeast cell C 1 Deoxydiketose the C7 precursor the methyl
326. of incinerator ash in a coke bed fournace Journal of Hazardous Materials B109 pp79 84 Feb 2004 2 Sti Vol 89 No 5 pp56 62 2003 5 6 BAT BIR Bee Development of the Materials for Revegetation Made from Unused Lumber ARUGA Yasuhiro SHIRAFUJI Yasuhisa NAMIZAKI Yasuji and YAEGASHI Takamune We did the experimental production development of the board made from unused lumber in Iwate area The board adds the function to supply moisture to porous concrete block for river revetment It had an effect in the plants growth We made the boards as an experiment from the Japanese cedar to contain a lot of water And we developed the product which incorporated the bo
327. ons were of nearly equal intensity The fragments at m z 43 and m z 85 were the same as those of unlabeled HEMF while the daughter ions at m z 127 M CH3 and m z 114 M 5CH3CH gt 2 showed the presence of one C atom in the methyl moiety of the ethyl group These results indicate that the same amounts of the Cy precursors one of which was labeled and the other unlabeled were formed from one molecule of glucose and reacted equally with the Cs precursor Hence we were able to confirm that the C2 precursor was formed by the glucose metabolism of yeast and that this formed C2 precursor constituted the ethyl group of HEMF Effectiveness of acetaldehyde as the C2 precursor It was apparent that the Cz precursor was formed by 90 GC MS Data for HEMF Obtained by Incubation of Yeast with 06 M OHATA et al 100 110 120 130 140 m z Normal Glucose U C Ribose or U C Glycine Instead of the glucose metabolism of yeast although the chemical structure of this C2 precursor could not be determined Acetaldehyde was used as the C2 precursor in this experiment because it is the intermediate in the glucose metabolism of yeast In the glycolysis system glucose metabolism of yeast two molecules of pyruvic acid which is a very important intermediate in biosynthesis are generated by the anaerobic degradation of one molecule of glucose The pyruvic acid generated is degraded to acetaldehyde by alcoholic fer
328. or 2 methyl 3 2H furanone through Maillard reac tion based on pentose sugars J Agric Food Chem 44 531 536 1996 Sugawara E and Sakurai Y Effect of media constit uents on the formation by halophilic yeast of the 2 or 5 ethyl S or 2 methyl 4 hydroxy 3 2 7 furanone aroma component specific to miso Biosci Biotechnol Bio chem 63 749 752 1999 Bradford M M A rapid and sensitive method for quantification of microgram quantities of protein utiliz ing the principle of protein dye binding Anal Biochem 72 248 254 1976 Zn0 eRe JIS BRIER RHE KA BHE FXI ET FARE Zn0 Zn0 Zn0 Study on ZnO Ultraviolet Senso
329. pie apple pie 1 amp 14 14 15 16 100 17 5 5
330. r ENDO Haruyuki HASEGAWA Tatsuo YONEKURA Isao SUGIBUCHI Mayo TAKAHASHI Kohsuke GOTO Shunsuke and KASHIWABA Yasube Recently ultraviolet rays reaching the earth s surface have increased due to increasing ozone depletion and they may have adverse effects on the human body Therefore there is a need for a small and low cost ultraviolet sensor In this paper ultraviolet sensor of a Schottky barrier photodiode using a ZnO single crystal and ultraviolet sensor module are described key words sensor module COA ZnO UT ZnO ZnO Pt Al
331. sin 2 CoCrMo 845C YE CoCrMo 0 05mm tooth 0 1mm tooth 0 15mm tooth 200 B CCM_NI E CCM_NI CCM NI CCM_JIS CCM JIS CCM JIS AS45C AS45C AS45C 150 Z i L R 100 R
332. train used in this study was Zygosaccharomyces rouxii 061 a halophilic yeast commonly used in producing Sendai miso due to its ability to form a large amount of HEMF in miso This strain was provided by the Experimental Station of the Miyagi Miso Shoyu Industry Cooperative Miyagi Japan Medium for the starter culture The medium for the starter culture was prepared from 10 0 ml of Kiage soy sauce 5 0 g of D glucose and 10 0 g of sodium chloride dissolved in 100 ml of distilled water The medium was adjusted to pH 5 2 with sodium hydroxide and then sterilized by autoclaving 1kg cm at 121 C for 15 min The amino carbonyl reaction appeared to proceed during sterilization Experimental media Table 1 shows the compositions of the experimental media The basic medium used in the experiments was prepared from 7 5 g of D glucose 2 5g of p ribose 1 0g of glycine 10 0g of sodium chloride 1 0 g of potassium dihydrogenphosphate 0 5 g of magnesium sulfate heptahydrate and 0 5g of yeast extract dissolved in 100ml of distilled water The medium was adjusted to pH 5 2 with sodium hydroxide and then sterilized Four additional media were pre pared medium A I the basic medium without glucose medium A II the basic medium without glucose but with 0 05g of acetaldehyde medium B I the basic medium without glucose or sodium chloride and medium B II the basic medium without glucose or 54 M OHATA et al Table 1 Composition of
333. two easy methods which are introduced in the interior As a result of the examination water absorbability improved to about 2 or 3 times And we found it is effective in the differentiation of the existing various kinds materials made of wood chip Key words 1 BAERS EEO E05 8 AEE O IEE EROTS
334. y words fertilization nitrogen wine 1 if 4 3 2 2 2 RHG 16 2Y 9 100ppm M 60 JE 30Kgfcm2 100ppm GR
335. yde and the intact cells were added to the medium in the experiments with acetaldehyde Preparation of a cell free extract from Z rouxii 061 The starter culture incubated for 2d was centrifuged 7 000 rpm for 10 min at 4 C and the yeast cells were collected The collected cells were washed with the washing buffer and the supernatant was separated by centrifuging it twice under the same conditions to obtain washed cells Ten grams of sterilized glass beads and 10 ml of a breaking buffer containing 10 ml of 1 M Tris hydrochloric acid pH 8 0 20 g of glycerol and 1 5 mg of dithiothreitol dissolved in distilled water was made up to 500 ml with distilled water before it was sterilized The washed cells were added to the breaking buffer and then the buffer solution was frozen at 20 C for 1h The cells were then disrupted in a vortex mixer Vortex Genie 2 Scientific Industries Tokyo at 0 C for a total of 30min The solution of disrupted cells was centri fuged 7 000 rpm for 10 min at 4 C and the supernatant obtained was recentrifuged 12 000rpm for 10min at 4 C to obtain cell free extract The Formation Mechanism by Yeast of the Aroma Component Specific to Miso Application of cell free extract Ten ml of cell free extract was added to media B I and B II adjusted to pH 7 5 and the solution incubated at 27 C for 6 24h Measurement of quantities of acetaldehyde and protein After this incubation the quantity of acetald

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