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Volume 36 (2009)
- Issue 5 Pages 243-
- Issue 4 Pages 187-
- Issue 3 Pages 129-
- Issue 2 Pages 71-
- Issue 1 Pages 1-
Volume 36, Issue 1
Displaying 1-8 of 8 articles from this issue
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Preface
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Akira Inaba2009 Volume 36 Issue 1 Pages 1
Published: January 25, 2009
Released on J-STAGE: November 20, 2022
JOURNAL FREE ACCESSDownload PDF (350K)
Review
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Masaharu Oguni2009 Volume 36 Issue 1 Pages 2-9
Published: January 25, 2009
Released on J-STAGE: November 20, 2022
JOURNAL FREE ACCESSWe proposed a conceptual model of the basic structure and the rearrangement of molecules in liquids and glasses; 1) a liquid/glass is an aggregate of the regions within each of which the molecular arrangement possesses some short/medium-range order due to the mutual interaction of molecules, 2) both the α and β processes are the rearrangement motions of a molecule (or of part of the molecule) and the construction of the rearrangement units is essentially independent of temperature, 3) the α process is the rearrangement of a molecule present inside the regions, and the β one in between the regions, and 4) the non-Arrhenius property of the α-relaxation times is due to the development of the ordering inside the regions, namely to the increase in the activation energy for the rearrangement of the molecule, with decreasing the temperature. Based on this model, a) the enthalpy-relaxation functions were characterized in terms of the non-Arrhenius property of and the presence of the distribution in the relaxation times, b) a homogeneous-nucleation-based crystal growth process was discovered, c) the generation/extinction of crystal embryos/nuclei at much lower temperatures than the glass-transition temperature was detected, and d) presence of plural phases in a liquid was pursued.View full abstractDownload PDF (4974K) -
Kazuaki Yasunaga2009 Volume 36 Issue 1 Pages 10-17
Published: January 25, 2009
Released on J-STAGE: November 20, 2022
JOURNAL FREE ACCESSIn the tropics, convection outflow is commonly observed around the height of 14 km and 5 km. This fact implies that the mid (5 km)-level and high (14 km)-level outflows are both important to the atmospheric circulation. On the other hand, the outflow around the 5 km level has been recently recognized, and the process responsible for the mid-level outflow is still unclear. The present paper introduces two candidate processes (inhibition of the convection development by stable layer and melting cooling), and concludes that the melting cooling plays a critical role in the mid-level outflow. A few of the essential thermodynamical aspects of individual cumulus clouds are also reviewed briefly.View full abstractDownload PDF (49772K) -
Manami Sato2009 Volume 36 Issue 1 Pages 18-24
Published: January 25, 2009
Released on J-STAGE: November 20, 2022
JOURNAL FREE ACCESSIn this paper, I note the relation between architectural environmental engineering and calorimetry & thermal analysis with some results of my research. There are many moisture damages (mold growth in room, moisture condensation on finishing materials or windows etc.) in a dwelling house that has low adiabatic performance. It has recognized that ventilation is fundamental method to avoid moisture damage. Recently, the degree of adiabatic performance of a dwelling house has been improved. Consequently, there is few difference of temperature among the rooms. And moisture damage occurred in a dwelling house has been decreased. However, the important problem for relative humidity of indoor air has been recognized. The low relative humidity of indoor air exceeds the comfort limit for person. In this paper, I show distribution of moisture ratio in a real LDK (living dining room connects kitchen) when steam arise from a pan during 50 minutes. And I show control procedure of relative humidity in a room heated by air conditioner to utilize desorption of finishing materials.View full abstractDownload PDF (3061K) -
Koji Hoshi2009 Volume 36 Issue 1 Pages 25-30
Published: January 25, 2009
Released on J-STAGE: November 20, 2022
JOURNAL FREE ACCESSThe development of ceramic ware in Japan and the history of firing temperature measurement are explained. Ceramic ware has been developed by improving kilns and discovering high quality raw materials. Until the Edo period, temperature measurement had been judged by the color of the flame, the smoke from the kiln and the samples taken out from it. Since the Meiji era, temperature measuring methods such as Seger cone and thermocouple have been introduced. The thermal analyses such as DTA, TG and dilatometry, which are used for the identification of clay minerals and so on are also described in this article.View full abstractDownload PDF (4674K) -
Akiyo Sakamiya, Akiyoshi Tanaka2009 Volume 36 Issue 1 Pages 31-37
Published: January 25, 2009
Released on J-STAGE: November 20, 2022
JOURNAL FREE ACCESSThis article outlines the procedure of microbial calorimetry and its application to food microbiology and soil microbiology. The process of putrefaction of food, which can be regarded as the growth of microbes in food, and the process of carbon-source assimilation by soil microbes can be observed by a calorimetric method. From the time course of the calorimetric signal, we can obtain several values, such as the time T1/2, at which half of the total heat evolution is completed, and the time M, at which the heat-evolution rate reaches its maximum value. By analyzing the dependencies of these parameters on a chemical concentration such as sodium chloride, several repressive parameters of the chemical can be evaluated: the concentration Ki, at which the specific putrefactive or assimilative activity is half repressed; the repressive cooperativity m; and the minimum inhibition concentration MIC. This calorimetric method has the advantages that it does not require highly specialized knowledge or skills in either food or soil microbiology and that it can detect the putrefactive and assimilative activities of both “viable but non-culturable” and culturable microbes.View full abstractDownload PDF (1315K) -
Kazutaka Yamamoto, Kiyoshi Kawai, Ken Fukami2009 Volume 36 Issue 1 Pages 38-45
Published: January 25, 2009
Released on J-STAGE: November 20, 2022
JOURNAL FREE ACCESSStarch granule is partially crystalline. The crystalline parts can be melted upon heating in the presence of excess water, accompaning swelling and disintegration of the granule. This phenomenon is termed heat gelatinization, or simply, gelatinization. Starch can be gelatinized in the presence of water also by high hydrostatic pressure (HHP) treatment, and the phenomenon is referred to as pressure gelatinization. Pressure gelatinization as well as heat gelatinization can be analyzed by diffrential scanning calorimetry (DSC). Enthalpy change upon gelatinization (ΔHgel) of the amount of ungelatinized part is used to evaluate pressure and heat gelatinizations in DSC analysis. Retrogradation (formation of new crystals from gelatinized starch) can be observed immediately after HHP treatment of starch. This phenomeon is specifically referred to as rapid retrogradation. Rapid retrogradation can be evaluated by enthalpy change upon melting of retrograded starch crystals (ΔHretro). Despite intensive studies on HHP treatment of starch, condtions to achieve pressure gelatinization and rapid retrogradation have not been understood sufficiently, due to limited experimental data in terms of starch content, treatment pressure, and so forth. In this manuscript, based on our results. by DSC in wide ranges of starch content and treatment pressure, thermal properties of HHP-treated potato starch will be reviewed.View full abstractDownload PDF (2769K)
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2009 Volume 36 Issue 1 Pages 46-48
Published: January 25, 2009
Released on J-STAGE: November 20, 2022
JOURNAL FREE ACCESSDownload PDF (249K)
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