{"_buckets": {"deposit": "c9656c5e-7f54-4bb3-bb0d-53c794bee231"}, "_deposit": {"created_by": 14, "id": "333", "owners": [14], "pid": {"revision_id": 0, "type": "depid", "value": "333"}, "status": "published"}, "_oai": {"id": "oai:kuins.repo.nii.ac.jp:00000333", "sets": ["30"]}, "author_link": ["895", "894", "896"], "item_1_biblio_info_14": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "2011-03-31", "bibliographicIssueDateType": "Issued"}, "bibliographicPageEnd": "159", "bibliographicPageStart": "153", "bibliographicVolumeNumber": "12", "bibliographic_titles": [{"bibliographic_title": "研究紀要"}]}]}, "item_1_creator_6": {"attribute_name": "著者名(日)", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "堀尾 , 強"}], "nameIdentifiers": [{"nameIdentifier": "894", "nameIdentifierScheme": "WEKO"}, {"nameIdentifier": "9000018329032 ", "nameIdentifierScheme": "CiNii ID", "nameIdentifierURI": "http://ci.nii.ac.jp/nrid/9000018329032 "}, {"nameIdentifier": "1000090190248", "nameIdentifierScheme": "NRID", "nameIdentifierURI": " "}, {"nameIdentifier": "90190248", "nameIdentifierScheme": "e-Rad", "nameIdentifierURI": "https://kaken.nii.ac.jp/ja/search/?qm=90190248"}]}]}, "item_1_creator_7": {"attribute_name": "著者名よみ", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "ホリオ , ツヨシ"}], "nameIdentifiers": [{"nameIdentifier": "895", "nameIdentifierScheme": "WEKO"}]}]}, "item_1_creator_8": {"attribute_name": "著者名(英)", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "Horio, Tsuyoshi ", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "896", "nameIdentifierScheme": "WEKO"}]}]}, "item_1_description_1": {"attribute_name": "ページ属性", "attribute_value_mlt": [{"subitem_description": "P(論文)", "subitem_description_type": "Other"}]}, "item_1_description_11": {"attribute_name": "抄録(日)", "attribute_value_mlt": [{"subitem_description": "暗示が味覚にどのような影響を及ぼすのか調べた。試料は,ショ糖,塩化ナトリウム,精製水を用いた。味の強さの評価について,暗示に従うタイプを従順タイプ,暗示に逆らう人を天邪鬼タイプ,暗示とは関係なく客観的に判断する人を冷静タイプ,およびその他のタイプとした。その結果,従順タイプはショ糖14.0%,塩化ナトリウム18.6%,精製水9.3%,天邪鬼タイプはショ糖11.7%,塩化ナトリウム9.8%,精製水2.4%であった。 以上のように,暗示により味の感じ方に影響を受ける人が20 ～ 30%いることが示唆された。", "subitem_description_type": "Other"}]}, "item_1_description_12": {"attribute_name": "抄録(英)", "attribute_value_mlt": [{"subitem_description": "The present study investigated whether suggestions affected taste intensity or not on the forty-three subjects. The tested taste solutions were ucrose(sweet), sodium chloride(NaCl, salty) and water. The four types of the responses were classified: obedient type, disobedient one, cool one and the other one. The obedient type was 14.0% for sucrose solution, 18.6% for NaCl solution, and 9.3% for water. The disobedient type was 11.7% for sucrosesolution, 9.8% for NaCl solution and 2.4% for water. These results suggested that there were about 20 ～ 30% subjects who were influenced by uggestions on the taste intensity. ", "subitem_description_type": "Other"}]}, "item_1_source_id_13": {"attribute_name": "雑誌書誌ID", "attribute_value_mlt": [{"subitem_source_identifier": "AA11544811", "subitem_source_identifier_type": "NCID"}]}, "item_1_text_9": {"attribute_name": "著者所属(日)", "attribute_value_mlt": [{"subitem_text_value": "関西国際大学人間科学部"}]}, "item_files": {"attribute_name": "ファイル情報", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_date", "date": [{"dateType": "Available", "dateValue": "2011-03-31"}], "displaytype": "detail", "download_preview_message": "", "file_order": 0, "filename": "KJ00007154499.pdf", "filesize": [{"value": "327.0 kB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 327000.0, "url": {"label": "KJ00007154499", "url": "https://kuins.repo.nii.ac.jp/record/333/files/KJ00007154499.pdf"}, "version_id": "c83a8f9c-d2fc-4200-a1d9-b89ebe658980"}]}, "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": "暗示が味覚に及ぼす影響 -味の強さについて-", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "暗示が味覚に及ぼす影響 -味の強さについて-"}, {"subitem_title": "Influence of Suggestion on Taste Intensity", "subitem_title_language": "en"}]}, "item_type_id": "1", "owner": "14", "path": ["30"], "permalink_uri": "https://kuins.repo.nii.ac.jp/records/333", "pubdate": {"attribute_name": "公開日", "attribute_value": "2011-03-31"}, "publish_date": "2011-03-31", "publish_status": "0", "recid": "333", "relation": {}, "relation_version_is_last": true, "title": ["暗示が味覚に及ぼす影響 -味の強さについて-"], "weko_shared_id": -1}