{"created":"2021-03-01T06:40:41.599610+00:00","id":22942,"links":{},"metadata":{"_buckets":{"deposit":"99889d0b-42e4-4634-8c1b-5aa9c4d62ff8"},"_deposit":{"id":"22942","owners":[],"pid":{"revision_id":0,"type":"depid","value":"22942"},"status":"published"},"_oai":{"id":"oai:repository.dl.itc.u-tokyo.ac.jp:00022942","sets":["171:1108:2048:2068","9:504:1111:2050:2069"]},"item_4_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1963-03-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"3","bibliographicPageEnd":"78","bibliographicPageStart":"71","bibliographicVolumeNumber":"15","bibliographic_titles":[{"bibliographic_title":"生産研究"}]}]},"item_4_description_13":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_4_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"日本においては,ヨードの唯一の工業的資源である天然鹹水を利用したヨードの製造法と,世界の各法について比較検討した.現在わが国で最も広く行なわれて.いる活性炭法によるヨードの製造についての合理化を目標に,硫酸消費,酸化析出,活性炭のヨード吸着ならびに脱着等について各工程を解析し,その基礎的研究の概要を述べ,これによってヨード製造についての一資料を提供する.","subitem_description_type":"Abstract"}]},"item_4_publisher_20":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"東京大学生産技術研究所"}]},"item_4_source_id_10":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00127075","subitem_source_identifier_type":"NCID"}]},"item_4_source_id_8":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0037105X","subitem_source_identifier_type":"ISSN"}]},"item_4_subject_15":{"attribute_name":"日本十進分類法","attribute_value_mlt":[{"subitem_subject":"500","subitem_subject_scheme":"NDC"}]},"item_4_text_21":{"attribute_name":"出版者別名","attribute_value_mlt":[{"subitem_text_value":"Institute of Industrial Science. University of Tokyo"}]},"item_4_text_4":{"attribute_name":"著者所属","attribute_value_mlt":[{"subitem_text_value":"東京大学生産技術研究所 応用電気化学・光化学"},{"subitem_text_value":"Institute of Industrial Science. University of Tokyo"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"藤代, 光雄"}],"nameIdentifiers":[{"nameIdentifier":"114994","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-06-26"}],"displaytype":"detail","filename":"sk015003004.pdf","filesize":[{"value":"908.0 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"sk015003004.pdf","url":"https://repository.dl.itc.u-tokyo.ac.jp/record/22942/files/sk015003004.pdf"},"version_id":"c68c23b0-e6d6-4e5f-842c-55dc447498ec"}]},"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":"天然鹹水よりヨード製造の研究","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"天然鹹水よりヨード製造の研究"}]},"item_type_id":"4","owner":"1","path":["2068","2069"],"pubdate":{"attribute_name":"公開日","attribute_value":"2009-12-24"},"publish_date":"2009-12-24","publish_status":"0","recid":"22942","relation_version_is_last":true,"title":["天然鹹水よりヨード製造の研究"],"weko_creator_id":"1","weko_shared_id":null},"updated":"2022-12-19T04:01:01.281924+00:00"}