{"created":"2023-06-20T15:05:57.196514+00:00","id":35327,"links":{},"metadata":{"_buckets":{"deposit":"9e122ec3-df05-4ea5-b7cc-d861aad3eb4e"},"_deposit":{"created_by":1,"id":"35327","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"35327"},"status":"published"},"_oai":{"id":"oai:jaxa.repo.nii.ac.jp:00035327","sets":["1887:1890","1896:1898:1899:1993"]},"author_link":["421680"],"item_9_biblio_info_10":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1930-05","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"61","bibliographicPageEnd":"229","bibliographicPageStart":"195","bibliographicVolumeNumber":"5","bibliographic_titles":[{"bibliographic_title":"東京帝國大學航空研究所報告"},{"bibliographic_title":"Report of Aeronautical Research Institute, Tokyo Imperial University","bibliographic_titleLang":"en"}]}]},"item_9_description_17":{"attribute_name":"抄録（英）","attribute_value_mlt":[{"subitem_description":"This paper describes the results of the investigations on the effects of unsymmetrical diphenylhydrazine and α-naphtylamine on the oxidation of unsaturated fatty oils such as olive oil and castor oil at 100℃. The rate of oxidation has been determined by the measurement of the decrease in iodine value resulting from the oxidation. The oxidation does not apparently start at once, i. e., oil remains seemingly unchanged during a period of incubation. Diphenylhydrazine acts as a strong inhibitor, prolonging the incubation period in a remarkable degree. The oxidation, when once started, always proceeds at the same rate whether or not the reaction has been delayed by the antioxydant. α-naphtylamine does not inhibit so completely the oxidation for a certain length of time as diphenylhydrazine does, and therefore the incubation period is not prolonged by α-naphtylamine, although the initial rate of the oxidation is much lowered by it. Theoretical considerations on the mechanism of the inhibitory action have been made. It has been shown that the actual rate of the inhibited oxidation can be expressed exactly by the equation which has been established on the basis of Christiansen's theory of the chain mechanism. The results of this investigation seem to furnish a new proof of the existence of thermal chain reactions.","subitem_description_type":"Other"}]},"item_9_description_32":{"attribute_name":"資料番号","attribute_value_mlt":[{"subitem_description":"資料番号: SA4146502000","subitem_description_type":"Other"}]},"item_9_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"東京帝國大學航空研究所"}]},"item_9_publisher_9":{"attribute_name":"出版者（英）","attribute_value_mlt":[{"subitem_publisher":"Aeronautical Research Institute, Tokyo Imperial University"}]},"item_9_source_id_24":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA00387631","subitem_source_identifier_type":"NCID"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"YAMAGUCHI, Bunnosuke","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2020-01-24"}],"displaytype":"detail","filename":"SA4146502.pdf","filesize":[{"value":"1.4 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"SA4146502.pdf","url":"https://jaxa.repo.nii.ac.jp/record/35327/files/SA4146502.pdf"},"version_id":"e678bf0e-a132-4779-bf3b-ff8c55bf730e"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"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":"Action of Antioxydants in Oxidation of Unsaturated Fatty Oils. : I. Mechanism of Inhibitory Action of Diphenylhydrazine and α-naphtylamine.","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Action of Antioxydants in Oxidation of Unsaturated Fatty Oils. : I. Mechanism of Inhibitory Action of Diphenylhydrazine and α-naphtylamine.","subitem_title_language":"en"}]},"item_type_id":"9","owner":"1","path":["1890","1993"],"pubdate":{"attribute_name":"公開日","attribute_value":"2015-03-26"},"publish_date":"2015-03-26","publish_status":"0","recid":"35327","relation_version_is_last":true,"title":["Action of Antioxydants in Oxidation of Unsaturated Fatty Oils. : I. Mechanism of Inhibitory Action of Diphenylhydrazine and α-naphtylamine."],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2023-06-20T23:21:56.035420+00:00"}