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Development of culturing base for wall greening of skyscraper by polymer gel with layer stack structures

Research Project

Project/Area Number 23651062
Research Category

Grant-in-Aid for Challenging Exploratory Research

Allocation TypeMulti-year Fund
Research Field Environmental technology/Environmental materials
Research InstitutionChiba University

Principal Investigator

OGAWA Yukiharu  千葉大学, 園芸学研究科, 准教授 (00373126)

Project Period (FY) 2011 – 2013
Project Status Completed (Fiscal Year 2013)
Budget Amount *help
¥3,900,000 (Direct Cost: ¥3,000,000、Indirect Cost: ¥900,000)
Fiscal Year 2013: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2012: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2011: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000)
Keywords環境技術 / 環境対応 / 人間生活環境 / 建築物緑化 / 高分子構造・物性
Research Abstract

To develop culturing base for wall greening of skyscraper by polymer gel with layer stack structures, the mechanical properties and elution characteristics of agarose-base gelatinous material were examined. Hardness and cohesiveness of the agarose-base gel product were varied with addition of high viscosity and soluble fibrous materials. Such fibrous materials were also related to the elution characteristics and elution rate from the gelatinous material. The microstructures of gelatinous material were changed by addition of fibrous additives. As a result, it was thought that the mechanical and elution characteristics of agarose-base gelatinous material would be controlled by the viscosity of additives for the gel.

Report

(4 results)
  • 2013 Annual Research Report   Final Research Report ( PDF )
  • 2012 Research-status Report
  • 2011 Research-status Report
  • Research Products

    (34 results)

All 2013 2012 2011

All Journal Article (6 results) (of which Peer Reviewed: 6 results) Presentation (27 results) Patent(Industrial Property Rights) (1 results)

  • [Journal Article] 搗精度の異なる米飯粒の組織構造と人工消化試験系における消化性の関係2013

    • Author(s)
      田村匡嗣, 熊谷千敏, 小川幸春
    • Journal Title

      美味技術学会誌

      Volume: 12(2) Pages: 30-36

    • NAID

      40019958769

    • Related Report
      2013 Annual Research Report 2013 Final Research Report
    • Peer Reviewed
  • [Journal Article] 食味に関わるコメの特性と炊飯液粘度の関係2013

    • Author(s)
      長井拓生, 田村正嗣, 日高靖之, 野田崇啓, 横江未央, 小川幸春
    • Journal Title

      美味技術学会誌

      Volume: 12(1) Pages: 4-9

    • Related Report
      2013 Annual Research Report 2013 Final Research Report
    • Peer Reviewed
  • [Journal Article] 炊飯過程における米粒含有成分・含有量の変化2012

    • Author(s)
      大島誉章, 田村匡嗣, 伊坂亜友美, 小川幸春
    • Journal Title

      美味技術学会誌

      Volume: 11(2) Pages: 22-28

    • Related Report
      2013 Final Research Report 2012 Research-status Report
    • Peer Reviewed
  • [Journal Article] Visualization of the coated layer at the surface of rice grain cooked with varying amounts of cooking water2012

    • Author(s)
      Masatsugu Tamura and Yukiharu Ogawa
    • Journal Title

      Journal of Cereal Science

      Volume: 56(2) Pages: 404-409

    • Related Report
      2013 Final Research Report 2012 Research-status Report
    • Peer Reviewed
  • [Journal Article] 異なる加水量で炊飯された米飯粒の力学的性質と組織構造2012

    • Author(s)
      小川幸春, 米岡孝輔, 田村匡嗣, 山本奈美
    • Journal Title

      美味技術学会誌

      Volume: 11(1) Pages: 44-50

    • NAID

      40019810037

    • Related Report
      2013 Final Research Report 2012 Research-status Report
    • Peer Reviewed
  • [Journal Article] Uniaxial compression and structural deformation of fermented soybean seed2011

    • Author(s)
      Yukiharu Ogawa, Satoshi Taguchi and Nami Yamamoto
    • Journal Title

      Journal of Texture Studies

      Volume: 42 Pages: 435-440

    • Related Report
      2013 Final Research Report 2011 Research-status Report
    • Peer Reviewed
  • [Presentation] 米粒浸漬液の粘度と米飯の理化学特性の関係2013

    • Author(s)
      長井拓生, 田村匡嗣, 大島誉章, 小川幸春
    • Organizer
      美味技術学会第13回例会資料集
    • Place of Presentation
      筑波
    • Related Report
      2013 Final Research Report
  • [Presentation] 食物繊維の添加が寒天ゲルの特性に及ぼす影響2013

    • Author(s)
      大島誉章, 田村匡嗣, 長井拓生, 小川幸春
    • Organizer
      美味技術学会第13回例会資料集
    • Place of Presentation
      筑波
    • Related Report
      2013 Final Research Report
  • [Presentation] 米粒浸漬液の粘度と食味に関わる理化学特性との関係2013

    • Author(s)
      長井拓生, 小川幸春
    • Organizer
      日本食品工学会第14回年次大会講演要旨集
    • Place of Presentation
      京都
    • Related Report
      2013 Final Research Report
  • [Presentation] 食物繊維の添加が高分子ゲルの力学的特性に及ぼす影響2013

    • Author(s)
      大島誉章, 小川幸春
    • Organizer
      日本食品工学会第14回年次大会講演要旨集
    • Place of Presentation
      京都
    • Related Report
      2013 Final Research Report
  • [Presentation] 食物繊維の添加が高分子ゲルの力学的特性に及ぼす影響2013

    • Author(s)
      大島誉章,小川幸春
    • Organizer
      日本食品工学会第14回年次大会
    • Place of Presentation
      京都テルサ
    • Related Report
      2013 Annual Research Report
  • [Presentation] 食物繊維の添加が寒天ゲルの特性に及ぼす影響2013

    • Author(s)
      大島誉章,田村匡嗣,長井拓生,小川幸春
    • Organizer
      美味技術学会第13回例会
    • Place of Presentation
      筑波,食と農の科学館
    • Related Report
      2013 Annual Research Report
  • [Presentation] 米粒浸漬液の粘度と食味に関わる理化学特性との関係2013

    • Author(s)
      長井拓生,小川幸春
    • Organizer
      日本食品工学会第14回年次大会
    • Place of Presentation
      京都テルサ
    • Related Report
      2013 Annual Research Report
  • [Presentation] 米粒浸漬液の粘度と米飯の理化学特性の関係2013

    • Author(s)
      長井拓生,田村匡嗣,大島誉章,小川幸春
    • Organizer
      美味技術学会第13回例会
    • Place of Presentation
      筑波,食と農の科学館
    • Related Report
      2013 Annual Research Report
  • [Presentation] 炊飯過程における米粒の組織構造変化と硬さの関係2012

    • Author(s)
      田村匡嗣, 田川彰男, 小川幸春
    • Organizer
      農業環境工学関連学会2012年合同大会講演要旨集
    • Place of Presentation
      宇都宮
    • Related Report
      2013 Final Research Report
  • [Presentation] コメの品種と炊飯液粘度の関係2012

    • Author(s)
      長井拓生, 田川彰男, 小川幸春
    • Organizer
      日本食品工学会第13回年次大会講演要旨集
    • Place of Presentation
      札幌
    • Related Report
      2013 Final Research Report
  • [Presentation] 炊飯過程における米粒の成分含有量変化2012

    • Author(s)
      大島誉章, 田川彰男, 小川幸春
    • Organizer
      日本食品工学会第13回年次大会講演要旨集
    • Place of Presentation
      札幌
    • Related Report
      2013 Final Research Report
  • [Presentation] Deposition of extracted solubles on surface of cooked rice increases with amount of cooking water2012

    • Author(s)
      Tamura, M., T. Nagai, Y. Hidaka, T. Noda, M. Yokoe, Y. Ogawa
    • Organizer
      Cereal Foods World
    • Place of Presentation
      Florida
    • Related Report
      2013 Final Research Report
  • [Presentation] Relationships between variety of rice and apparent viscosity of cooking water2012

    • Author(s)
      Nagai, T., M. Tamura, Y. Hidaka, T. Noda, M. Yokoe, Y. Ogawa
    • Organizer
      Cereal Foods World
    • Place of Presentation
      Florida
    • Related Report
      2013 Final Research Report
  • [Presentation] Relationships between variety of rice and apparent viscosity of cooking water2012

    • Author(s)
      Nagai, T., M. Tamura, Y. Hidaka, T. Noda, M. Yokoe, Y. Ogawa
    • Organizer
      AACC International 2013 Annual Meeting
    • Place of Presentation
      Hollywood, Florida, USA
    • Related Report
      2012 Research-status Report
  • [Presentation] Deposition of extracted solubles on surface of cooked rice increases with amount of cooking water2012

    • Author(s)
      Tamura, M., T. Nagai, Y. Hidaka, T. Noda, M. Yokoe, Y. Ogawa
    • Organizer
      AACC International 2013 Annual Meeting
    • Place of Presentation
      Hollywood, Florida, USA
    • Related Report
      2012 Research-status Report
  • [Presentation] 炊飯過程における米粒の成分含有量変化2012

    • Author(s)
      大島誉章,田川彰男,小川幸春
    • Organizer
      日本食品工学会第13回年次大会
    • Place of Presentation
      北海道大学
    • Related Report
      2012 Research-status Report
  • [Presentation] コメの品種と炊飯液粘度の関係2012

    • Author(s)
      長井拓生,田川彰男,小川幸春
    • Organizer
      日本食品工学会第13回年次大会
    • Place of Presentation
      北海道大学
    • Related Report
      2012 Research-status Report
  • [Presentation] 炊飯過程における米粒の組織構造変化と硬さの関係2012

    • Author(s)
      田村匡嗣,田川彰男,小川幸春
    • Organizer
      農業環境工学関連学会2012年合同大会
    • Place of Presentation
      宇都宮大学
    • Related Report
      2012 Research-status Report
  • [Presentation] 異なる加水量で炊飯された米飯粒の硬さおよび組織構造2011

    • Author(s)
      小川幸春, 田村匡嗣
    • Organizer
      美味技術研究会第11回例会資料集
    • Place of Presentation
      富山
    • Related Report
      2013 Final Research Report
  • [Presentation] 米飯粒の表面付着層可視化2011

    • Author(s)
      田村正嗣, 田川彰男, 小川幸春
    • Organizer
      2011年度農業施設学会大会講演要旨
    • Place of Presentation
      高松
    • Related Report
      2013 Final Research Report
  • [Presentation] 食品素材加工時の物理的特性変化とその活用2011

    • Author(s)
      小川幸春, 岩川雅昭, 高橋昌弘, 田村匡嗣, 宝楽日其其格, 鈴木悠介, 大島誉章, 田川彰男
    • Organizer
      FOOMA JAPAN 2011 アカデミックプラザ研究発表要旨集
    • Place of Presentation
      東京
    • Related Report
      2013 Final Research Report
  • [Presentation] Effect of salts and its concentration during soaking on firmness of steamed soybean2011

    • Author(s)
      Qiqige, B., A. Tagawa and Y. Ogawa
    • Organizer
      2011 IFT Annual Meeting & Food Expo
    • Place of Presentation
      New Orleans
    • Related Report
      2013 Final Research Report
  • [Presentation] Changes in compound content and physical properties of rice grain during cooking2011

    • Author(s)
      Tamura, M., A. Tagawa and Y. Ogawa
    • Organizer
      2011 IFT Annual Meeting & Food Expo
    • Place of Presentation
      New Orleans
    • Related Report
      2013 Final Research Report
  • [Presentation] Effect of salts and its concentration during soaking on firmness of steamed soybean2011

    • Author(s)
      Qiqige, B., A. Tagawa and Y. Ogawa
    • Organizer
      2011 IFT Annual Meeting & Food Expo
    • Place of Presentation
      アメリカ,ニューオーリンズ
    • Related Report
      2011 Research-status Report
  • [Presentation] Changes in compound content and physical properties of rice grain during cooking2011

    • Author(s)
      Tamura, M., A. Tagawa and Y. Ogawa
    • Organizer
      2011 IFT Annual Meeting & Food Expo
    • Place of Presentation
      アメリカ,ニューオーリンズ
    • Related Report
      2011 Research-status Report
  • [Presentation] 食品素材加工時の物理的特性変化とその活用2011

    • Author(s)
      小川幸春,岩川雅昭,高橋昌弘,田村匡嗣,宝楽日其其格,鈴木悠介,大島誉章,田川彰男
    • Organizer
      FOOMA JAPAN 2011アカデミックプラザ
    • Place of Presentation
      東京,ビッグサイト
    • Related Report
      2011 Research-status Report
  • [Presentation] 異なる加水量で炊飯された米飯粒の硬さおよび組織構造2011

    • Author(s)
      小川幸春,田村匡嗣
    • Organizer
      美味技術研究会第11回例会
    • Place of Presentation
      富山市
    • Related Report
      2011 Research-status Report
  • [Patent(Industrial Property Rights)] 植物栽培担体2011

    • Inventor(s)
      小川幸春
    • Industrial Property Rights Holder
      小川幸春
    • Industrial Property Rights Type
      特許
    • Industrial Property Number
      2011-117720
    • Filing Date
      2011-05-26
    • Related Report
      2013 Final Research Report 2011 Research-status Report

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Published: 2011-08-05   Modified: 2019-07-29  

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