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Articoli di riviste sul tema "Kokuhō"

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Autore: Grafiati
Pubblicato: 26 luglio 2024

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1

Guth, Christine M. E. "Kokuhō: From Dynastic to Artistic Treasure". Cahiers d'Extrême-Asie 9, n. 1 (1996): 313–22. http://dx.doi.org/10.3406/asie.1996.1122.

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2

Bretel, Ronan. "National treasures (国宝, kokuhō) in Japanese law: From Zen Buddhism to Living National Treasures". Gdańskie Studia Azji Wschodniej, n. 25 (29 giugno 2024): 44–59. http://dx.doi.org/10.4467/23538724gs.24.003.19864.

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Abstract (sommario):
Pojęcie „skarbu narodowego” (國寶, kokuhō) pojawiło się w japońskim prawie w 1897 r. Jednak dopiero w ustawie z 30 maja 1950 r. zostało wsparte przez ujęcie go w prawdziwym systemie prawnym. Ta transliteracja jest zmodernizowaną wersją 國寶, wywodzącą się z chińskiego buddyzmu, w której tradycja Sōtō mówi o 重國寶, Jūkokuhō, „ważnym skarbie kraju”. Związek między ruchomym dziedzictwem kultury a narodową historią Japonii obraca się również wokół centralnej roli odgrywanej przez „trzy święte skarby Japonii” (三種の神器). Od 1950 r. koncepcja ta, która jest obojętna na opozycje między dziedzictwem ruchomym i nieruchomym, materialnym i niematerialnym, została opracowana w świetle nowych kategorii dziedzictwa. Wyrażenie to opuściło nawet ścisłe granice prawa i weszło do języka potocznego, w którym odnosi się ono do „konserwatorów ważnych niematerialnych dóbr kultury” (重要無形文化財保持者), powszechnie znanych jako „żywe skarby narodowe”. The concept of ‘national treasure’(國寶, kokuhō) appeared in Japanese law in 1897. But it was not until the Law of 30 May 1950 that it was backed by a real legal regime. This transliteration is the modernised version of 國寶, originating in Chinese Buddhism, in which the Sōtō tradition speaks of 重國寶, Jūkokuhō, ‘important treasure of the country.’ The link between movable cultural heritage and Japan’s national history also revolves around the central role played by the ‘three sacred treasures of Japan’ (三種の神器). Since 1950, the concept, which is indifferent to the oppositions between movable and immovable, tangible and intangible, has been developed in the light of the new categories of heritage that have emerged. The expression has even left the strict confines of the law and entered everyday language to designate ‘conservators of important intangible cultural property’ (重要無形文化財保持者), commonly known as ‘Living National Treasures.’
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3

Kim, DoHyung. "“Kokuhō-hanron” and perception of representative system in Meiji Japan : Focusing on Kato Hiroyuki’s acceptance and translation of Bluntschli". Japanese Cultural Studies 82 (30 aprile 2022): 27–55. http://dx.doi.org/10.18075/jcs..82.202204.027.

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Kim, DoHyung. "“Kokuhō-hanron” and perception of representative system in Meiji Japan : Focusing on Kato Hiroyuki’s acceptance and translation of Bluntschli". Japanese Cultural Studies 82 (30 aprile 2022): 27–55. http://dx.doi.org/10.18075/jcs..82.202204.027.

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Ürkmez, Hülya. "Koku hafızası bağlamında “Sümbül Kokusu” ve Odun Kokusu adlı eserler üzerine bir inceleme". RumeliDE Dil ve Edebiyat Araştırmaları Dergisi, n. 30 (21 ottobre 2022): 581–96. http://dx.doi.org/10.29000/rumelide.1192651.

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Abstract (sommario):
İnsanlar görme, işitme, koklama, dokunma ve tatma olmak üzere beş temel duyu sayesinde yaşadıkları ortamı algılarlar. Bu duyuların verdiği bilgiler sayesinde hayata tutunurlar. Her duyunun etkisi eşit ağırlıkta değildir. Günlük hayatta görme ve işitme duyuları ön plana çıkmış olsa da koklama, insanda gelişen ilk duyu olması ve doğrudan beyinde yer etmesi gibi ayrıcalıklara sahiptir. Doğduğu andan itibaren birçok kokuyla karşılaşan insan, bunları beynindeki koku hafızasında saklar. Hafızada yer eden bir koku duyulduğunda o kokuyla ilgili hatıraların canlanması “Proust Fenomeni” olarak adlandırılır. Günlük hayatta iyi ve kötü birçok kokuya maruz kalan insanların bunlar karşısında hissettikleri ve verdiği tepkiler birbirinden farklıdır. Bu çalışmada, Ahmet Hikmet Müftüoğlu’nun “Sümbül Kokusu” (1918) adlı hikâyesiyle Aka Gündüz’ün Odun Kokusu (1928) adlı romanı koku hafızası bağlamında ele alınıp incelenmeye çalışılmıştır. Güzel sanatlar söz konusu olduğunda görme ve işitme duyularının ön plana çıktığı, bunlar üzerine daha çok çalışıldığı görülmüştür. Bu çalışma ile koklama duyusu üzerine kurulan eserlerin incelenmesine bir parça katkı sağlayabilmek amaçlanmıştır. Türk edebiyatından bu iki eserin seçilme nedeni koku vasıtasıyla canlanan olumlu ve olumsuz hatıralara birer örnek teşkil etmeleridir. “Sümbül Kokusu” hikâyesinde koku olumlu hatıraları çağrıştırarak kahramanın manevi yönden uyanışına vesile olur. Odun Kokusu romanında koku olumsuz hatıraları canlandırsa da kadın kahramanın iç muhasebesi yaparak kendi hikâyesini anlatmasına imkân tanır.
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Conlan, Thomas D. "Kokuhō Jingoji Sanzō to wa Nani ka 国宝神護寺三像とは何か. By Kuroda Hideo 黒田 日出男. Tokyo: Kadokawa sensho 角川選書, 2012. Pp. 360. ISBN 10: 4047035092; ISBN 13: 978-4047035096." International Journal of Asian Studies 13, n. 2 (luglio 2016): 267–70. http://dx.doi.org/10.1017/s1479591416000085.

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7

de Caux, Basil Cahusac. "Reviewing reform". Language Problems and Language Planning 43, n. 1 (22 marzo 2019): 55–73. http://dx.doi.org/10.1075/lplp.00032.dec.

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Abstract The transformation of the contemporary Japanese writing system stemmed from the simultaneous political and cultural problematizing of so-called kokugo (national language) and kokuji (national script). Debates surrounding the structure and function of the written form of Japanese played an ongoing role in Japanese language reform proposals and policy planning initiated between the mid-1860s and early 1990s. Despite the long history of the debates and the large body of literature treating them, a comprehensive review of the scholarship dealing with the various dimensions of Japanese script reform is currently unavailable. This article provides a detailed overview and analysis of studies of the Japanese script reform debates that utilise contemporary works describing the origins and development of language problems and language rights issues. The article subsequently considers the possibilities for future inquiries involving transnational and post-national aspects of script reform, whilst reflecting on the conspicuously gendered and ethnic dimensions of contemporary Japanese language policy-formulation itself.
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Jones, Carly, Renée Monchalin, Cheryllee Bourgeois e Janet Smylie. "Kokums to the Iskwêsisisak". Girlhood Studies 13, n. 3 (1 dicembre 2020): 116–32. http://dx.doi.org/10.3167/ghs.2020.130309.

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The national COVID-19 pandemic response presents a sharp contrast to the matrilineal social kinship and knowledge exchange systems that Métis women and girls rely on for safety, security, and wellbeing. In this article, we demonstrate that while Métis women and girls have been left out of the national pandemic response, they continue to carry intergenerational healing knowledges that have been passed down from the kokums (grandmas) to the iskwêsisisak (girls). We show how urban Métis girls and women are both managing and tackling COVID-19 through innovative and community-based initiatives like Well Living House and the Call Auntie Hotline.
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9

Büyük, Yalçın, Hızır Aslıyüksek, Murat Eke, Ragıp Erkut Bulut e Süleyman Serhat Gürpınar. "Boğucu Gaz Soluma Yoluyla İntihar Olgu Sunumu". Bulletin of Legal Medicine 10, n. 3 (1 dicembre 2005): 100–104. http://dx.doi.org/10.17986/blm.2005103595.

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LPG (sıvılaştırılmış petrol gazı) petrol rafinerisinin bir yan ürünü olup, hafif bir kokuya sahip, renksiz bir gazdır. Ticari olarak sunumdan önce ethanethiol gibi kötü koku verici ilaveler yapılmaktadır. LPG oldukça yanıcı ve patlayıcı özelliğe sahiptir. Ticari olarak propan, bütan ya da propan-bütan karışımı şeklinde dolumlarla pazarlanmaktadır. Propan, kokusuz, renksiz, yanıcı bir gazdır. Bütan ise renksiz, yanıcı bir gaz olup doğal gaz gibi bir kokusu vardır. Havagazı geçmişte evlerde yaygın olarak kullanılmasından dolayı ulaşılmasının kolay olması nedeni ile intihar aracı olarak sıklıkla kullanılmış ve entoksikasyon için kapı ve pencerelerin kapatılarak vanaların açılması entoksikasyon için yeterli olmuştur. Havagazı kullanımının azalması ile birlikte bu türden ölümlere artık rastlanmaz iken kaza ya da intihar olarak insanlarda LPG ile temas sonrası birkaç ölüm olgusu yayınlanmıştır. Yatağın hemen yanında, açık mutfak tüpünün hortumu ağız burun çevresine gelecek şekilde yerleştirilmiş vaziyette yatağında ölü bulunan 65 yaşındaki erkek olgu hakkında düzenlenmiş olay yeri inceleme verileri, otopsi ve toksikolojik bulgular sonucunda boğucu gaz soluma yoluyla ölüm kararma varılmıştır. Nadir görülen bu olguya ait veriler ışığında LPG kaynaklı ölüm olgularına adli-tıbbi yaklaşım tartışılmaya çalışılmıştn.Anahtar kelimeler: LPG, bütan, propan, suisid, otopsi
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10

SÖKÜCÜ, Oral, Hakan ÖZDEMİR, Ruhi NALÇACI, İsmail MARAKOĞLU e Hasan BABACAN. "Debondingin Ağız Kokusu Üzerine Etkisi". Turkish Journal of Orthodontics 22, n. 2 (agosto 2009): 147–54. http://dx.doi.org/10.13076/1300-3550-22-2-147.

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11

Joshua, Stanislaus, e Melinda Dirgandini. "Semiotic Analysis of Kokuji Formation". JLA (Jurnal Lingua Applicata) 6, n. 1 (30 settembre 2022): 23. http://dx.doi.org/10.22146/jla.74676.

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Han characters (kanji) used in written Japanese come from China, but there are characters created separately in Japan called kokuji. This research aims to investigate the formation of kokuji according to Peirce’s semiotics and rikusho (traditional classification of Chinese characters) by Xu Shen, and one additional proposed Chinese character category—namely, the kaii-keisei class. The method used in this study is library research. Of the 87 data samples taken from Reiman (1983), shoukei characters made 0% of the total amount, shiji 2.3%, kaii 71.3%, kaii-keisei 4.6%, keisei 19.5%, kasha 2.3%, and tenchuu characters 1%. Analysis results show that the formation of kokuji follows the principles of rikusho. From a semiotic point of view, objects represented by kokuji determine their sign-vehicles. Sign-vehicles are kanji or its components with perceived relations to the object. Sign-vehicles are chosen to form a kokuji based on their ability to represent the object.
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12

MIYAMURA, Naohiro. "KOKUMI in Food and The Use". JOURNAL OF THE BREWING SOCIETY OF JAPAN 102, n. 7 (2007): 520–26. http://dx.doi.org/10.6013/jbrewsocjapan1988.102.520.

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13

YAMAMURA, Aki. "The Spatial Structure of Medieval Kokufu". Japanese Journal of Human Geography 52, n. 3 (2000): 217–37. http://dx.doi.org/10.4200/jjhg1948.52.217.

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14

SATO, Nobuyuki. "Enjoy Japanese Kokushu Project". JOURNAL OF THE BREWING SOCIETY OF JAPAN 108, n. 10 (2013): 700–706. http://dx.doi.org/10.6013/jbrewsocjapan.108.700.

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15

Tai, E. "Kokugo and Colonial Education in Taiwan". positions: east asia cultures critique 7, n. 2 (1 settembre 1999): 503–40. http://dx.doi.org/10.1215/10679847-7-2-503.

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16

Lu, Jiachun, Yanyan Cao, Yani Pan, Sifan Mei, Gang Zhang, Qiang Chu e Ping Chen. "Sensory-Guided Identification and Characterization of Kokumi-Tasting Compounds in Green Tea (Camellia sinensis L.)". Molecules 27, n. 17 (2 settembre 2022): 5677. http://dx.doi.org/10.3390/molecules27175677.

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Abstract (sommario):
The chemical substances responsible for the kokumi taste of green tea infusion are still unclear. Here, we isolated the kokumi compound-containing fractions from green tea infusion through ultrafiltration, and the major kokumi compounds were characterized as γ-Glu-Gln and γ-Glu-Cys-Gly (GSH) through ultra-high-performance liquid chromatography-tandem mass spectrometry (UHPLC-MS). The results indicated that peptides and amino acids were essential compounds in the kokumi-enriched fractions for conducting the sense of kokumi. L-theanine had an enhancing effect on the kokumi taste of green tea infusion, which was confirmed in the sensory reconstitution study. Thus, peptides, especially γ-Glu-Gln and GSH, are the major kokumi compounds in green tea infusion, which has the potential of improving the flavor of tea beverages.
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17

Ishikawa, Toshiyuki. "Doitsugo-ken Koho-gakusha Profil – Kokuho-Gakusha-Kyokai no 1003-nin. (Philip Kunig)". Verfassung in Recht und Übersee 45, n. 4 (2012): 467–69. http://dx.doi.org/10.5771/0506-7286-2012-4-467.

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18

Mukai, Bungo, e Seiji Kubo. "Lighting facilities of Kokura Station pedestrian deck". JOURNAL OF THE ILLUMINATING ENGINEERING INSTITUTE OF JAPAN 84, Appendix (2000): 180. http://dx.doi.org/10.2150/jieij1980.84.appendix_180.

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19

Özen, Murat Eren, e Murat Aydin. "Süregen ağız kokusu: Olfaktör Referans Sendrom olgusu". Journal of Clinical Psychiatry 19, n. 3 (2016): 149–51. http://dx.doi.org/10.5505/kpd.2016.36844.

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Yordam, Selda, e Ebru Düşmezkalender. "Toplum Temelli Turizm: Lavanta Kokulu Köy Örneği". Turk Turizm Arastirmalari Dergisi 3, n. 4 (10 ottobre 2019): 1211–27. http://dx.doi.org/10.26677/tr1010.2019.237.

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Gerbert, Elaine. "Lessons from the "Kokugo" (National Language) Readers". Comparative Education Review 37, n. 2 (maggio 1993): 152–80. http://dx.doi.org/10.1086/447180.

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22

Mun, Hea-Jin. "A Study On Kokuhei-Shosha in Japanese Occupation of Korea - Focused on the Role and Rituals of Kokuhei-Shosha -". JOURNAL OF LOCALITOLOGY 15 (30 aprile 2016): 159. http://dx.doi.org/10.15299/tjl.2016.4.15.159.

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23

Wongkar, Keyrie, Bode Lumanauw e Raymond Ch Kawet. "PENGARUH VIRAL MARKETING, FOOD QUALITY DAN BRAND IMAGE TERHADAP KEPUTUSAN PEMBELIAN PRODUK KOKUMI MANADO". Jurnal EMBA : Jurnal Riset Ekonomi, Manajemen, Bisnis dan Akuntansi 11, n. 3 (21 luglio 2023): 431–41. http://dx.doi.org/10.35794/emba.v11i3.49014.

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Abstract (sommario):
Perkembangan usaha saat ini internet merupakan hal yang sangat penting. Semakin maraknya masyarakat yang mengunakan social media memiliki pengaruh besar dalam dunia bisnis. Setiap outlet minuman sebaiknya melihat dari sudut pandang viral marketing, food quality dan brand image yang menjadi pengukur tingkat pembelian pada outlet minuman. Tujuan penelitian ini untuk mengetahui pengaruh viral marketing, food quality dan brand image secara parsial dan simultan terhadap keputusan pembelian produk Kokumi Manado. Populasi dari penelitian ini adalah konsumen Kokumi, berjumlah 77,4 ribu orang, diambil dari Followers akun Instagram Kokumi pada tanggal 22 Maret 2021. Teknik pengambilan sampel menggunakan Rumus Slovin dengan pendekatan accidential dengan jumlah sampel dalam penelitian ini sebanyak 100 orang responden. Teknik analisis data menggunakan analisis regresi linier berganda. Hasil penelitian ini menunjukkan bahwa secara parsial maupun simultan viral marketing, food quality dan brand image memiliki pengaruh signifikan dan positif terhadap keputusan pembelian produk Kokumi Manado. Pihak manajemen Kokumi Manado sebaiknya memfokuskan pada variabel-variabel yang berpengaruh terhadap keputusan pembelian produk Kokumi Manado antara lain viral marketing, food quality dan brand image. Kata Kunci: viral marketing, food quality, brand image, keputusan pembelian Abstract: Today's business the internet is very important. The increasing number of people who use social media has a big influence in the business. Every restaurant should look at it from point of view viral marketing, food quality and brand image which are used to measure the level of purchases at restaurants. The purpose of this study was to determine the effect of viral marketing, food quality and brand image partially and simultaneously on purchasing decisions for Kokumi Manado products. The population of this study were Kokumi consumers, totaling 77.4 thousand people, taken from Kokumi's Instagram account followers on March 22 2021. The sampling technique used the Slovin Formula with an accidental approach with a total sample in this study of 100 respondents. Data analysis technique using multiple linear regression analysis. The results of this study indicate that partially or simultaneously viral marketing, food quality and brand image have a significant and positive influence on purchasing decisions for Kokumi Manado products. The management of Kokumi Manado should focus on the variables that influence purchasing decisions for Kokumi Manado products, including viral marketing, food quality and brand image. Keywords: viral marketing, food quality, brand image, purchase decision
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KAPLAN, Tuba. "SEVİM AK'IN "VANİLYA KOKULU MEKTUPLAR" ADLI KİTABININ DEĞERLER". Journal of Academic Social Sciences 74, n. 74 (1 gennaio 2018): 595–604. http://dx.doi.org/10.16992/asos.13757.

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NAKATA, Hisayasu, Masaru HOSAKA e Takashi SAKAI. "Characters of yeasts isolated from Kokuto-shochu mashes." JOURNAL OF THE SOCIETY OF BREWING,JAPAN 82, n. 3 (1987): 211–12. http://dx.doi.org/10.6013/jbrewsocjapan1915.82.211.

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SOĞUKÖMEROĞULLARI, Mehmet. "Socialist Realism in Ahmet Ümit's Kar Kokusu Novel". Journal of Turkish Studies Volume 5 Issue 1, n. 5 (2010): 1310–27. http://dx.doi.org/10.7827/turkishstudies.1292.

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Kuroda, Motonaka. "Perceptive mechanism and sensory characteristics of kokumi substances". Science Talks 2 (giugno 2022): 100011. http://dx.doi.org/10.1016/j.sctalk.2022.100011.

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Okabe, Takafumi, Takayoshi Toda, Masashi Inafuku, Koji Wada, Hironori Iwasaki e Hirosuke Oku. "Antiatherosclerotic Function of Kokuto, Okinawan Noncentrifugal Cane Sugar". Journal of Agricultural and Food Chemistry 57, n. 1 (14 gennaio 2009): 69–75. http://dx.doi.org/10.1021/jf802796m.

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Kamisawa, Terumi, Jae Bock Chung, Hiroyuki Irie, Tadayoshi Nishino, Toshiharu Ueki, Masaru Takase, Shigeyuki Kawa et al. "Japan-Korea Symposium on Autoimmune Pancreatitis (KOKURA 2007)". Pancreas 35, n. 3 (ottobre 2007): 281–84. http://dx.doi.org/10.1097/mpa.0b013e318145bd98.

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Boyde, Alan. "Response to Drs. Kitsugi, Kokubo, Yamamuro, and Nakamuro". Journal of Applied Biomaterials 4, n. 1 (1993): 114. http://dx.doi.org/10.1002/jab.770040118.

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Wolfe, Leonora. "Response to Drs. Kitsugi, Kokubo, Yamamuro, and Nakamura". Journal of Applied Biomaterials 4, n. 3 (1993): 277. http://dx.doi.org/10.1002/jab.770040312.

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Dönmez, İlhami Emrah. "Antalya’da Doğal Yayılış Gösteren Hoş Kokuya Sahip Bitkiler". International Conference on Applied Engineering and Natural Sciences 1, n. 1 (19 luglio 2023): 1–5. http://dx.doi.org/10.59287/icaens.949.

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Abstract (sommario):
İnsanoğlu çevresindeki olayları duyu organları ile algılayarak belleklerine anı olarak kodlamaktadır. Yapılan çalışmalar göstermiştir ki çevre algısında bilindiğinin aksine koku almanın önemi oldukça fazladır. İnsanlar hoş kokuların bulunduğu ortamlarda daha fazla vakit geçirmek isterken kötü kokuların bulunduğu ortamlardan uzaklaşma eğilimindedir. Hoş kokunun en önemli kaynağı bitkilerdir. Doğal kokulara sahip bitkilerden birçok endüstride faydalanılmaktadır. Bitkilerin sahip oldukları uçucu yağlar hem kokunun kaynağını oluşturmakta hem de birçok endüstri kolunda kullanılmaktadır. Bunun yanı sıra bitkisel tasarımlarda, terapi ve şifa bahçelerinde de bu bitkilerin kullanımı giderek yaygınlaşmaktadır. Bu çalışma kapsamında Antalya’da doğal yayılış gösteren bitki türleri ele alınmış, hoş kokuya sahip oldukları çalışmalarca belirtilen bitkilerin farklı endüstrilerde kullanımları ortaya konulmuştur. Ayrıca yapılan literatür çalışmasında bu bitkilerin sahip olduğu uçucu bileşiklerden en fazla oranda olanı da belirtilmiştir. Çalışma sonucunda 13 familyaya ait 37 tür tespit edilmiştir. Bu familyalardan en fazla türe sahip olan familya 21 bitki ile Lamiaceae familyasıdır. Ele alınan bitkilerden en fazla tıbbi bitki olarak kullanım potansiyeli 34 bitki ile ön plana çıkmıştır. Dominant bileşikler türlere ve familyalara göre değişiklik gösterse de 1,8-cineole, α-pinene, linalool vb. ön plana çıkan bileşenler olarak tespit edilmiştir.
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Rodríguez Valerón, Nabila, Tiffany Mak, Leonie J. Jahn, Juan Carlos Arboleya e Pia M. Sörensen. "Derivation of Kokumi γ-Glutamyl Peptides and Volatile Aroma Compounds from Fermented Cereal Processing By-Products for Reducing Bitterness of Plant-Based Ingredients". Foods 12, n. 23 (28 novembre 2023): 4297. http://dx.doi.org/10.3390/foods12234297.

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Current food production methods and consumption behaviours are unsustainable and contribute to environmental harm. One example is food waste—around 38% of food produced is wasted each year. Here, we show that two common food waste products, wheat bran and brewer’s spent grain, can successfully be upcycled via miso fermentation. During the fermentation process, kokumi γ-glutamyl peptides, known to increase mouthfulness, are produced; these include γ-ECG (oxidized), γ-EVG, γ-EV, γ-EE, γ-EF, and γ-EL. The profiles of kokumi peptides and volatile aroma compounds are correlated with koji substrate, pH, and enzymatic activity, offering straightforward parameters that can be manipulated to increase the abundance of kokumi peptides during the fermentation process. Correlation analysis demonstrates that some volatile aroma compounds, such as fatty acid ethyl esters, are correlated with kokumi peptide abundance and may be responsible for fatty, greasy, and buttery aromas. Consumer sensory analysis conveys that the bitter taste of vegetables, such as that in endives, can be dampened when miso extract containing kokumi peptides is added. This suggests that kokumi peptides, along with aroma volatile compounds, can enhance the overall flavour of plant-based products. This study opens new opportunities for cereal processing by-product upcycling via fermentation, ultimately having the potential to promote a plant-based diet.
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Alfirano. "Wear Behavior of Biomedical Co-Cr-Mo F75 Alloys in Simulated Body Fluid". Materials Science Forum 864 (agosto 2016): 91–95. http://dx.doi.org/10.4028/www.scientific.net/msf.864.91.

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Pin-on-disk wear test using Co-Cr-Mo-C-N-Si-Mn cast alloy pins and alumina disks was conducted in Kokubo and 1mass% lactic acid solutions. The precipitates in the as-cast alloys were M23X6 type, π-phase and M2X type. After wear test, it was found that the ratio of the amount of eluted ions in 1mass% lactic acid solution corresponded to the chemical composition of alloys. The detached of M2X type precipitate was observed in as-cast alloy after wear test in 1mass% lactic acid solution. Meanwhile, the elution of metallic ions in Kokubo solution was much less that in 1mass% lactic acid solution. Concentration of Cr was extremely low in Kokubo solution. The formation of CrOOH during test in Kokubo solution might suppress the concentration of Cr.
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GALLY, Tom. "Kokugo Dictionaries as Tools for Learners: Problems and Potential". Acta Linguistica Asiatica 2, n. 2 (23 ottobre 2012): 9–20. http://dx.doi.org/10.4312/ala.2.2.9-20.

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For second-language learners, monolingual dictionaries can be useful tools because they often provide more detailed explanations of meanings and more extensive vocabulary coverage than bilingual dictionaries do. While learners of English have access to many monolingual dictionaries designed specifically to meet their needs, learners of Japanese must make do with Kokugo dictionaries, that is, monolingual dictionaries intended for native Japanese speakers. This paper, after briefly describing Kokugo dictionaries in general, analyzes a typical entry from such a dictionary to illustrate the advantages and challenges of the use of Kokugo dictionaries by learners of Japanese.
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Feng, Tao, Zhiwen Zhang, Haining Zhuang, Jinjie Zhou e Zhimin Xu. "Effect of Peptides on New Taste Sensation: Kokumi-Review". Mini-Reviews in Organic Chemistry 13, n. 4 (20 luglio 2016): 255–61. http://dx.doi.org/10.2174/1570193x13666160530144058.

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Rhyu, Mee-Ra, Ah-Young Song, Eun-Young Kim, Hee-Jin Son, Yiseul Kim, Shobha Mummalaneni, Jie Qian, John R. Grider e Vijay Lyall. "Kokumi Taste Active Peptides Modulate Salt and Umami Taste". Nutrients 12, n. 4 (24 aprile 2020): 1198. http://dx.doi.org/10.3390/nu12041198.

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Kokumi taste substances exemplified by γ-glutamyl peptides and Maillard Peptides modulate salt and umami tastes. However, the underlying mechanism for their action has not been delineated. Here, we investigated the effects of a kokumi taste active and inactive peptide fraction (500–10,000 Da) isolated from mature (FIIm) and immature (FIIim) Ganjang, a typical Korean soy sauce, on salt and umami taste responses in humans and rodents. Only FIIm (0.1–1.0%) produced a biphasic effect in rat chorda tympani (CT) taste nerve responses to lingual stimulation with 100 mM NaCl + 5 μM benzamil, a specific epithelial Na+ channel blocker. Both elevated temperature (42 °C) and FIIm produced synergistic effects on the NaCl + benzamil CT response. At 0.5% FIIm produced the maximum increase in rat CT response to NaCl + benzamil, and enhanced salt taste intensity in human subjects. At 2.5% FIIm enhanced rat CT response to glutamate that was equivalent to the enhancement observed with 1 mM IMP. In human subjects, 0.3% FIIm produced enhancement of umami taste. These results suggest that FIIm modulates amiloride-insensitive salt taste and umami taste at different concentration ranges in rats and humans.
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Tokasiki, Tadaaki, Kensaku Kinjyo, Kazumi Funane e Hiroshi Itou. "Cycloisomaltooligosaccharides Contained in the Kokuto Produced in Okinawa Prefecture". Journal of Applied Glycoscience 54, n. 1 (2007): 27–30. http://dx.doi.org/10.5458/jag.54.27.

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Nakasone, Yoko, Kensaku Takara, Kouji Wada, Junichi Tanaka, Seiichi Yogi e Nobuji Nakatani. "Antioxidative Compounds Isolated from Kokuto, Non-centrifugal Cane Sugar". Bioscience, Biotechnology, and Biochemistry 60, n. 10 (gennaio 1996): 1714–16. http://dx.doi.org/10.1271/bbb.60.1714.

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40

Hiwada, Kunio. "A Tribute to the Memory of Dr. Tatsuo Kokubu". Hypertension Research 18, n. 3 (1995): 169–70. http://dx.doi.org/10.1291/hypres.18.169.

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41

Günbey, Emre, Rıfat Karlı e Recep Ünal. "Impact of odor exposure time on olfactory parameters". ENT Updates 5, n. 2 (1 agosto 2015): 76–81. http://dx.doi.org/10.2399/jmu.2015002006.

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42

Toepper, Miriam, Olga Zlatkin-Troitschanskaia e Dominik Braunheim. "MAPPING COMPETENCY ACQUISITION IN HIGHER EDUCATION AND ITS INFLUENCES: A META-STUDY". Journal of Supranational Policies of Education (JoSPoE), n. 13 (16 luglio 2021): 37–61. http://dx.doi.org/10.15366/jospoe2021.13.002.

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In the 10-year research program "Modelling and Measuring Competencies in Higher Education (KoKoHs)" that ran from 2011 until 2020, more than 100 theoretically sound models and corresponding tests were developed to analyze the level and development of students’ competencies. Using these newly developed assessments, generic and domain-specific competencies of more than 75,000 students at more than 350 German universities in numerous disciplines (e.g., economics, teacher education) were measured in 39 interdisciplinary collaborative KoKoHs projects. Method: In these measurements, a nationally and internationally unique database was created that contains information on the level, acquisition, and development of competencies, as well as corresponding personal and contextual influences, among students at different stages throughout their studies. A comprehensive meta-analysis of the students’ competencies as well as of the central factors influencing the acquisition of competencies in higher education had not been conducted so far. The existing KoKoHs data had only been analyzed in isolation within the individual KoKoHs projects until then. Accordingly, the obtained results related only to the individual project level. To address this research deficit, the meta-study presented in this paper conducted a research synthesis, i.e., a systematic and structured meta-analysis of the KoKoHs database. Results: The meta-study describes the acquisition of competencies in higher education across domains and provides empirical evidence on generalizable versus specific influencing factors and, thus, evidence-based practical knowledge for higher education practice and policy.
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Zlatkin-Troitschanskaia, Olga, Hans Anand Pant, Miriam Toepper, Corinna Lautenbach e Dimitar Molerov. "Valid Competency Assessment in Higher Education". AERA Open 3, n. 1 (gennaio 2017): 233285841668673. http://dx.doi.org/10.1177/2332858416686739.

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The aim of the 15 collaborative projects conducted during the new funding phase of the German research program Modeling and Measuring Competencies in Higher Education—Validation and Methodological Innovations (KoKoHs) is to make a significant contribution to advancing the field of modeling and valid measurement of competencies acquired in higher education. The KoKoHs research teams assess generic competencies and domain-specific competencies in teacher education, social and economic sciences, and medicine based on findings from and using competency models and assessment instruments developed during the first KoKoHs funding phase. Further, they enhance, validate, and test measurement approaches for use in higher education in Germany. Results and findings are transferred at various levels to national and international research, higher education practice, and education policy.
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Feng, Tao, Yang Wu, Zhiwen Zhang, Shiqing Song, Haining Zhuang, Zhimin Xu, Linyun Yao e Min Sun. "Purification, Identification, and Sensory Evaluation of Kokumi Peptides from Agaricus bisporus Mushroom". Foods 8, n. 2 (29 gennaio 2019): 43. http://dx.doi.org/10.3390/foods8020043.

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Agaricus bisporus can enhance the umami and salty taste in chicken soup, and also has a high protein content, which indicates that there might be some kokumi taste compounds in this mushroom. Therefore, through ultrafiltration, gel permeation chromatography (GPC), and reverse phase-high performance liquid chromatography (RP-HPLC), some peptides in fresh Agaricus bisporus mushroom were isolated. Then, these peptides were identified by sensory evaluation and ultra performance liquid chromatography (UPLC) coupled quadruple time of flight mass spectrometry (Q-TOF-MS). The sensory evaluation results showed that the addition of aqueous extract isolated from Agaricus bisporus to model chicken broth did enhance chicken broth’s complexity, mouthfulness, and palatability. UPLC-Q-TOF-MS analysis found that Gly-Leu-Pro-Asp (Mw = 399.99) and Gly-His-Gly-Asp (Mw = 383.99) might act as key molecules to cause kokumi taste. In order to verify the kokumi taste of the above two peptides, they were synthesized by solid-phase synthesis and the taste properties of these two peptides were further characterized by descriptive sensory evaluation and taste intensity tests. This work indicated that it was feasible to produce kokumi peptides from Agaricus bisporus.
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Nurfaizah, Fatima Carmitha. "IMPLEMENTASI STRATEGI ISLAMIC MARKETING MIX PADA KOKUMI TRANSMART RUNGKUT SURABAYA". Jurnal Ekonomika dan Bisnis Islam 4, n. 1 (30 aprile 2021): 172–85. http://dx.doi.org/10.26740/jekobi.v4n1.p172-185.

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Wide competition causes the need for a marketing strategy that can make its business grow, one of which is the 4P marketing mix (product, price, place, and promotion) as a marketing tool, which will then have an influence on the sales volume owned by the company. The focus of this research is the implementation of the 4P marketing mix strategy at Kokumi Transmart Surabaya which is associated with conformity based on sharia principles. This type of research uses field research, in which to obtain data using interviews, observation, and documentation. This understanding uses a qualitative approach. The conclusions in this study indicate that the implementation of the marketing mix carried out by Kokumi Transmart Rungkut is in accordance with Islamic principles and principles, as evidenced by the condition of the product which does not contain intoxicating elements for consumers and also does not contain pork, for pricing Kokumi provides competitive prices and adjusts From the quality level given, promotional activities are also carried out well, there is no act of cheating or even trying to overthrow other competitors, and in organizing the venue, Kokumi has provided a comfortable and safe place for its consumers.
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KITAJIMA, Seiji. "Molecular Mechanism and Sensory Characterization of “Kokumi” Substances". Oleoscience 21, n. 5 (2021): 173–77. http://dx.doi.org/10.5650/oleoscience.21.173.

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47

Markus, Andrew L. "Kimura Mokuro (1774-1856) and His Kokuji Shosetsu Tsu (1849)". Journal of Japanese Studies 26, n. 2 (2000): 341. http://dx.doi.org/10.2307/133272.

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48

Uzuner, Deniz, Emine Kaygısız, Levent Taner, Sema Yüksel, Yasemin Sezgin, Rana Çulhaoğlu e Can Ateş. "Sabit ortodontik tedavinin periodontal sağlık ve ağız kokusu üzerine etkisi". Acta Odontologica Turcica 31, n. 3 (1 agosto 2014): 121. http://dx.doi.org/10.17214/aot.45740.

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49

金水 敏. "Ecology of Language / Language of Ecology ---Kokugo, Dialect, and Globalization---". Journal of Japanese Language and Literature 78, n. 1 (agosto 2011): 3–11. http://dx.doi.org/10.17003/jllak.2011.78.1.3.

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50

Hansen, Annette Skovsted. "Practicing Kokugo: Teachers in Hokkaido and Okinawa Classrooms, 1895–1904". Journal of Japanese Studies 40, n. 2 (2014): 329–51. http://dx.doi.org/10.1353/jjs.2014.0082.

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