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Complementary and alternative medicine for allergic rhinitis in Japan
No full textBackground: Complementary and alternative medicine (CAM) is extensively used in patients with allergic diseases worldwide. The purpose of this study was to investigate the actual situation of CAM practice in the treatment of allergic rhinitis. Methods: We distributed questionnaires to otolaryngologists at 114 facilities in Japan. The subjects who participated in this study included children <16 years of age and adults 16 years of age diagnosed with allergic rhinitis by otolaryngologists. The survey was performed in the period from September 2007 to August 2009. Furthermor
Consideration of the Validity to the Educational Assessment to the Practice befor a Chinical training of a Text Mining
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Tanigawa Ken'ichi Über das Jenseits : Wohin die Seele der Japaner strebt
No full text福井大学教育地域科学部紀要（人文科学 外国語・外国文学編） , 6, 201
常時微動測定と時刻歴応答解析に基づく学校体育館在来天井の応答性能評価法の提案
No full text学校体育館や展示ホール等にみられる空間構造では、音響効果の確保や暖房費削減のため天井がしばしば用いられている。一方、過去の地震被害において、空間構造に有する在来天井の大規模な崩落も少なからず起きていることが報告されている。本研究では、既存学校体育館の鋼製下地在来工法天井を対象とし、本体育館の常時微動測定及び時刻歴応答解析に基づき、振動特性の把握及び本天井における応答性能評価法を提案するとともに例題解析によりその精度等について分析・検討する
Effect of cooking systems on odor of foods － (Conpararion of ) In-cart cooking system and cook serve system －
No full textOdors of meat and potate stew cooked by the In-Cart cooking system were determined using
the GC-MS system and compared with those from commonly used cook-serve systems.
The sensory evaluation of these odors was carried out by 40 students. Odors of ingredients of the stew such as potato, carrot and onion were measured with GC-MS to determine the origin of the odors of the stew. Although GS-MS measurements showed that the odors of the stew from the cook-serve system was stronger than those from the In-Cart cooking system, the results of the sensory evaluation indicated that the odors of the In-Cart cooking system were stronger than those from the cook-serve system. The result was explainable by the fact that compounds with strong odors such as concentrations of sulfur-containing compounds and aldehydes were high with the In-Cart cooking system
