Tokyo Seiei College Repositories / 東京聖栄大学 リポジトリ
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Effect of acetyl content on the sorption isotherm of water by cellulose acetate : comparison with the thermal analysis results
Get PDFP(論文)In this study, the sorption isotherms of water vapor by cellulose acetate for various acetvl contents were measured. The BET adsorption theory was modified for the system which has two different kinds of energy levels in the water adsorption sites, i.e. a hydroxyl group and an acetoxyl group, and applied it to the experimental results in order to examine the effect of acctyl content on the sorption isotherm of water using the parameters which represented the total number of adsorption sites, V_m, the interaction energy between water and the adsorption sites, K, and the number of adsorbed layers, n. V_m and K decreased with an increase in acetyl content and n remained constant. The apparent activation energies of the water desoption were also determined usina differential thermal analysis. They are nearly constant with an increase in the acetyl content.departmental bulletin pape
Effect of polymer chain end on sorption isotherm of water by chitosan
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Relationship between Bowel Habits and Eating Behaviours in Female Students
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N-Terminal Amino Acid Sequence of Trypsin Inhibitor from Rape Seeds (Brassica campestris)
Get PDFP(論文)N-Terminal amino acid sequence of trypsin inhibitor I (TI-I) from rape seeds was analysed. TI-I was estimated to be hetero-oligomer because the presence of a few N-terminal amino acids were obtained by the analysis of Edman degradation. After the reduction followed by the alkylation, TI-I was detected to be composed of more than two polypeptides. One was suggested to be real trypsin inhibitor whose N-terminal amino acid sequence was identified as follows; XRKGGTRTGKADDEEEGGEMDDPPTXI…. N-Terminal amino acid sequence of the other was identified to be homologous with that of ubiquitin.departmental bulletin pape
Effect of Egg White Peptide Substitution on Breadmaking
Get PDFP(論文)Physical properties of wheat flour replaced with 0.5 to 1.5% of egg white peptide (WFRE) and baking properties of it were estimated. Water absorption capacity of WFRE incresed slightly as egg white peptide level increased. Emulsifying properties and foaming properties of water soluble fraction prepared from WFRE decreased gradually as egg white peptide level increased. Among the bread made from WFRE, the bread made from wheat flour replaced with 0.5% of egg white peptide showed better inner structure.departmental bulletin pape
A Pilot Study of the Effect of Structured Group Encounter-Oriented Teaching Method on the Human Relations Among Classmates and Their Self-Awareness
Get PDFP(論文)This study aims to verify that it is possible to make human relationship and to foster self-awareness by Structured Group Encounter oriented teaching method in Junior College. A class with most enrollement of students was chosen as a sample for this study. The scores of WAl were compared to those of the contrast group of Makita, and There were found differences of WAl scores between the experimental group (Okada's group) and contrast group (Makita's group).departmental bulletin pape