{"created":"2023-05-15T13:38:55.907605+00:00","id":2977,"links":{},"metadata":{"_buckets":{"deposit":"e6b5f025-86b7-4e93-ba4a-f8105c100d4f"},"_deposit":{"created_by":12,"id":"2977","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"2977"},"status":"published"},"_oai":{"id":"oai:repository.naro.go.jp:00002977","sets":["87:627:628:388:397"]},"author_link":["6726"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2010-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"36","bibliographicPageStart":"29","bibliographicVolumeNumber":"74","bibliographic_titles":[{"bibliographic_title":"食品総合研究所研究報告"},{"bibliographic_title":"Report of National Food Research Institute","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Nitrogen content in rice was determined by the Dumas combustion method in cooperation with 22 laboratories. Proficiency test by the Kjeldahl methods using same sample was performed with 12 laboratories. HorRat values and RSD_R of 7 samples for the Dumas Combustion method were 0.51 to 0.70, 1.97 to 2.81 % and 0.48 to 0.77 %, respectively, showed that the measuring results of this collaborative trial were satisfying, and this method have a good performance and reproducibility to determine total nitrogen in rice. The value of z−score obtained from the result of proficiency test to determine nitrogen content in rice by the Kjeldahl method performed with various measuring condition, were −0.72 to 0.95, and half of them were −0.2 to 0.2, showed that the Kjeldahl method have a good performance and robustness to determine total nitrogen in rice.","subitem_description_type":"Abstract"},{"subitem_description":"コメ中の全窒素を測定する燃焼法の妥当性試験を22試験室の参加により行い, ケルダール法についても同じ試料を用い2試験室で技能試験を行った.今回の試験の7試料の燃焼法のHorRat 値は0.5～0.70の間であり, 満足の行く結果であった.また, RSD_Rは.97～2.8%であり, 本測定法がコメ中の全窒素の定量法としてパフォーマンスが高い妥当な分析法であることが示された.また, ケルダール法の技能試験のz-score は－0.72～0.95の範囲に収まり約半数が±0.2以下となり, 種々の測定条件下での測定値もよく一致することから, ケルダール法が優秀な測定法であること並びにその頑健性 (robustness) を示していた.","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24514/00002858","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"農業・食品産業技術総合研究機構"}]},"item_10002_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"10.24514/00002858","subitem_relation_type_select":"DOI"}}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0301-9780","subitem_source_identifier_type":"ISSN"}]},"item_10002_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"堀田, 博"},{"creatorName":"ホリタ, ヒロシ","creatorNameLang":"ja-Kana"},{"creatorName":"HORITA, Hiroshi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"6726","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000000083192","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000000083192"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-10-07"}],"displaytype":"detail","filename":"nfri_report_No74p29-36p.pdf","filesize":[{"value":"71.3 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"nfri_report_No74p29-36p.pdf","url":"https://repository.naro.go.jp/record/2977/files/nfri_report_No74p29-36p.pdf"},"version_id":"c41c95cc-ba30-4a5c-b733-1c6949e3d872"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"窒素含量","subitem_subject_scheme":"Other"},{"subitem_subject":"燃焼 (改良デュマ) 法","subitem_subject_scheme":"Other"},{"subitem_subject":"Kjeldahl法","subitem_subject_scheme":"Other"},{"subitem_subject":"コメ","subitem_subject_scheme":"Other"},{"subitem_subject":"nitrogen content","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"the Dumas combustion method","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"the Kjeldahl method","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"rice","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":"燃焼法によるコメ中の全窒素測定の試験室間共同試験－第3報","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"燃焼法によるコメ中の全窒素測定の試験室間共同試験－第3報"},{"subitem_title":"Determination of Total Nitrogen in Rice with the Dumas Combustion Method; Collaborative Study","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"12","path":["397"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-12-20"},"publish_date":"2019-12-20","publish_status":"0","recid":"2977","relation_version_is_last":true,"title":["燃焼法によるコメ中の全窒素測定の試験室間共同試験－第3報"],"weko_creator_id":"12","weko_shared_id":12},"updated":"2023-05-15T16:29:25.040694+00:00"}