{"created":"2023-05-15T11:33:54.833808+00:00","id":178,"links":{},"metadata":{"_buckets":{"deposit":"7ad3cdec-0dd9-4c60-9445-2e87134f8dd5"},"_deposit":{"created_by":2,"id":"178","owners":[2],"pid":{"revision_id":0,"type":"depid","value":"178"},"status":"published"},"_oai":{"id":"oai:cur-ren.repo.nii.ac.jp:00000178","sets":["2:6:13"]},"author_link":["7529","7528"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2012","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"16","bibliographicPageStart":"13","bibliographicVolumeNumber":"11","bibliographic_titles":[{"bibliographic_title":"Chugokugakuen journal"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"The levels of oxalic acid in commercially obtainable drinks were estimated using ion chromatography. Variability of oxalic acid contents in many drinks was observed. Large amounts of oxalic acid were contained in Maccha. That amount was about 6 times that in green tea. The difference of oxalic acid contents in tea by infusion time was examined. The maximum concentration of oxalic acid in distilled water was reached in 4 minutes. Oxalic acid concentration by water used for infusion, distilled water and tap water, were compared. The difference in the two results can be regarded as significant. There was a significant difference in the oxalic acid concentration in distilled water and in tap water (p＜0.05).","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"中国学園大学/中国短期大学"}]},"item_10002_relation_16":{"attribute_name":"情報源","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"1. Wandzilak TR, D Andre SD, Davis PA, Williams HE: Effect of high dose C on urinary oxalate levels. J Urol (1994) 151, 834-837.\n"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"2. Robertson WG, Hughes H: Importance of mild hyperoxaluria in the pathogenesis of urolithiasis. Scanning Microsc (1993) 7, 391-402.\n"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"3. Williams HE, Smith LH: Primary hyperoxaluria; in The Metabolic Basis of Inherited Disease, Mcgraw-Hill, New York, USA (1983) pp.201-208.\n"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"4. Hodgkinson A: Evidence of increased oxalate absorption in patients with calcium-containing renal stones. Clin Sci Mol Med (1978) 54, 291-294.\n"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"5. Weaver CM, Martin BR, Ebner JS, Krueger CA : Oxalic acid decreases calcium absorption in rats. J Nutr (1987) 117, 1903-1906.\n"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"6. Liebman M, Doane L : Calcium and zinc balances during consumption of high and low oxalate-containing vegetables. Nutr Res (1989) 9, 947-955.\n"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"7. Kawazu Y, Okimura M, Ishii T,Yui S : Varietal and seasonal differences in oxalate content of Spinach. Sci Horticulture (2003) 97, 203-210."}]}]},"item_10002_rights_15":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"中国学園大学/中国短期大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11806612","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1348-1452","subitem_source_identifier_type":"ISSN"}]},"item_10002_subject_21":{"attribute_name":"日本十進分類法","attribute_value_mlt":[{"subitem_subject":"490","subitem_subject_scheme":"NDC"}]},"item_10002_text_24":{"attribute_name":"出版者（英）","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Chugokugakuen University / Chugoku Junior Cllege"}]},"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":"嶋田, 義弘"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Shimada, Yoshihiro","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":"2018-10-04"}],"displaytype":"detail","filename":"11_013_016.pdf","filesize":[{"value":"379.1 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"11_013_016.pdf","url":"https://cur-ren.repo.nii.ac.jp/record/178/files/11_013_016.pdf"},"version_id":"8eaf1f18-d102-4904-aefb-292694cbac9d"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"oxalic acid","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"ion chromatography","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"distilled water","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"tap water","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"green tea","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"black tea","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"oxalic acid","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"ion chromatography","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"distilled water","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"tap water","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"green tea","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"black tea","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"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":"Estimation of Oxalic Acid in Drinks","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Estimation of Oxalic Acid in Drinks","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"2","path":["13"],"pubdate":{"attribute_name":"公開日","attribute_value":"2018-10-04"},"publish_date":"2018-10-04","publish_status":"0","recid":"178","relation_version_is_last":true,"title":["Estimation of Oxalic Acid in Drinks"],"weko_creator_id":"2","weko_shared_id":-1},"updated":"2023-05-15T11:52:57.142416+00:00"}