File:NDL1080931 釀造試驗所報告 第60號.pdf

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釀造試驗所報告   (Wikidata search (Cirrus search) Wikidata query (SPARQL)  Create new Wikidata item based on this file)
Title
釀造試驗所報告
image of artwork listed in title parameter on this page
Volume 第60號
Publisher
釀造試驗所
Language jpn
Publication date

1915

大正4
Place of publication JP
Source

doi:10.11501/1080931

institution QS:P195,Q477675
Creator
InfoField
釀造試驗所 著
Publication Place
InfoField
東京
Subject: NDC
InfoField
588
Extent
InfoField
合本1冊 ; 23cm
Material Type
InfoField
Book
Source Identifier: JPNO
InfoField
21313645
Date Digitized: W3CDTF
InfoField
2010-03-31
Audience
InfoField
一般
Title Transcription
InfoField
ジョウゾウ シケンジョ ホウコク
Volume Transcription
InfoField
00010
Source Identifier: NDLBibID
InfoField
000009153509
Call Number
InfoField
14.2イ-126
Type: summaryPartition
InfoField
1
Contents
InfoField
標題

目次

報告

麹菌ノ窒素養源トシテ「アミノ」酸ヲ供給スル場合ト「ペプトン」ヲ供給スル場合トニ於ケル「アムモニヤ」生成状態/1

加熱浸出ノ時間ヲ異ニセル大豆浸出液ニ於ケル麹菌ノ發育及一、二成分量ノ關係/6

炒熬程度ヲ異ニセル小麥ノ使用ト麹ノ品質/10

麹ノ外觀的及物理的調査/13

碾碎粉化度ノ異ナレル炒熬小麥ノ使用ト製麹及醤麹ノ概性/14

製麹期間ニ於ケル品温昇降状態ノ概測/18

製麹經過中ニ於ケル製麹資料重量ノ變化/21

醤麹製麹中ノ手入ト麹菌々糸ノ匐生幇助/23

蒸熟豆ヲ養基トセル場合ト炒熬碾碎小麥ヲ養基トセル場合ニ於ケル製麹中ノ品温昇降/28

盛形式ト麹ノ品質/31

異式「盛リ方」各部位ノ製麹經過各期ニ於ケル温度昇降状態/42

盛形式配合試驗/52

醤麹製造中資料ニ對スル手入ノ過不及カ麹ノ品質ニ及ホス影響/56

手入時資料混拌ノ程度ト麹外觀品質ノ關係/61

製麹中手入前資料各部ノ温度ト手入後ノ平均温度トノ關係/64

學術的手段ニ依リテ製麹セラレタル醤麹ト工業的方法ニ依レル夫レトノ間ニ於ケル性質ノ差ニ就テノ注意/72

高度ノ酒精内ニ於ケル麹ノ初期ニ於ケル糖化進陟ノ状態ヨリ將來ノ又ハ終末ノ糖化ヲ推定シ得ルヤ否ヤ(續)/74

記事

本所研修員の異動/78

本所補修員の異動/78

大正三年度本所事業報告/79

本所第十一囘講習者修業證書授與式/80

釀造協會第八囘酒造講習開始/81

Licensing

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Public domain
According to Japanese Copyright Law (June 1, 2018 grant) the copyright on this work has expired and is as such public domain. According to articles 51, 52, 53 and 57 of the copyright laws of Japan, under the jurisdiction of the Government of Japan works enter the public domain 50 years after the death of the creator (there being multiple creators, the creator who dies last) or 50 years after publication for anonymous or pseudonymous authors or for works whose copyright holder is an organization.

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