{"created":"2023-06-20T13:09:26.918190+00:00","id":1148,"links":{},"metadata":{"_buckets":{"deposit":"7c73f603-4099-4339-a2ca-8838d2a06510"},"_deposit":{"created_by":11,"id":"1148","owners":[11],"pid":{"revision_id":0,"type":"depid","value":"1148"},"status":"published"},"_oai":{"id":"oai:kinjo.repo.nii.ac.jp:00001148","sets":["113:217:222"]},"author_link":["1800"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2018-03-31","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"6","bibliographicPageStart":"1","bibliographicVolumeNumber":"22","bibliographic_titles":[{"bibliographic_title":"金城学院大学消費生活科学研究所紀要"},{"bibliographic_title":"Insutitute of Life and Counsumer Sciences, Kinjo Gakuin University","bibliographic_titleLang":"en"}]}]},"item_10002_creator_3":{"attribute_name":"著者別名","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"KISHI, Kazuhiro"}],"nameIdentifiers":[{"nameIdentifier":"1800","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000014277740","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000014277740"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"共軸二重円筒形回転粘度計を用いて半固形化栄養剤の粘度特性を検討した。試料温度を室温（25℃）もしくは体温付近（37℃）の2 条件として、市販半固形化栄養剤2 種の粘度を測定したところ、スピンドル回転数の上昇に伴って粘度は低下した。本研究で設定した胃内ずり速度の範囲内におけるいずれのスピンドル回転数においても、37℃における粘度の数値は25℃における粘度の数値に比べて有意に低下した。また、これらの結果を粘度とずり速度を軸とした両軸対数グラフに描画すると右肩下がりの直線状となり、本研究に用いた2 種の半固形化栄養剤は非ニュートン流体の物性を持つことが示された。\n共軸二重円筒形回転粘度計は単一円筒形回転粘度計（以下、B型粘度計）に共軸回転部を装着した粘度計であるが、ずり速度を得ることができ、なおかつ粘度測定部の高精度な温調が可能となる。本研究から、共軸二重円筒形回転粘度計を用いることにより、半固形化栄養剤の温度が室温から体温付近に上昇することによって起こる粘度低下を評価できることが明らかとなった。","subitem_description_type":"Abstract"},{"subitem_description":"Objective: The aim of this study was to clarify whether temperature is involved in the physical properties of semisolid enteral supplements.\nMaterials and Methods: Two types of commercially available semisolid enteral nutrition supplements were used in this study. The viscosity of these supplements was measured with a coaxial double cylindrical rotary viscometer. The sample temperature was adjusted to 25℃（room temperature）or 37 ℃（body temperature）.\nResults: The viscosity of the semisolid enteral nutrition supplement changed with changes in the temperature conditions. As the temperature decreased from 25 ℃ to 37 ℃, the viscosity also decreased significantly. Furthermore, drawing this result on a log-log graph with viscosity（mPa · s）and shear rate（1/S）as the axis, the two types of semisolid enteral supplements used in this study were properties of non-Newtonian fluid.\nConclusion: It was suggested that the coaxial double cylindrical rotary viscometer was able to measure the viscosity of semisolid enteral supplements while keeping temperature.","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"金城学院大学消費生活科学研究所"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13434020","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"岸, 和廣"}],"nameIdentifiers":[{"nameIdentifier":"1800","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000014277740","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000014277740"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2020-11-30"}],"displaytype":"detail","filename":"01_kishi.pdf","filesize":[{"value":"533.5 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"本文","url":"https://kinjo.repo.nii.ac.jp/record/1148/files/01_kishi.pdf"},"version_id":"327b9084-c8d2-49fc-9754-a00aef494c5e"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"半固形化栄養剤","subitem_subject_scheme":"Other"},{"subitem_subject":"粘度","subitem_subject_scheme":"Other"},{"subitem_subject":"ずり速度","subitem_subject_scheme":"Other"},{"subitem_subject":"semisolid nutrition supplement","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"viscosity","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"shear rate","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"半固形化栄養剤の粘度特性に及ぼす温度の影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"半固形化栄養剤の粘度特性に及ぼす温度の影響"},{"subitem_title":"The Viscosity Properties of Semisolid Enteral Supplements are Influenced by Temperature","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"11","path":["222"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-11-30"},"publish_date":"2020-11-30","publish_status":"0","recid":"1148","relation_version_is_last":true,"title":["半固形化栄養剤の粘度特性に及ぼす温度の影響"],"weko_creator_id":"11","weko_shared_id":-1},"updated":"2023-06-20T13:18:50.659589+00:00"}