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  1. B300 農学部/生命農学研究科
  2. B300f 教材
  3. オープンコースウェア

生命農学基礎講義

http://hdl.handle.net/2237/19113
http://hdl.handle.net/2237/19113
7c92fbd9-1e3e-48d0-9431-5fcdc87889d0
名前 / ファイル ライセンス アクション
chap1.pdf chap1.pdf Chapter 1. Basics On Lipid Chemistry (150.7 kB)
chap2.pdf chap2.pdf Chapter 2. Production Of Lipids From Natural Sources (327.9 kB)
chap3.pdf chap3.pdf Chapter 3. Chemical Modification Of Oils And Fats (92.6 kB)
chap4.pdf chap4.pdf Chapter 4. Enzymatic Modification Of Oils And Fats (I), (II) (151.3 kB)
chap5.pdf chap5.pdf Chapter 5. Enzymatic Modification Of Oils And Fats (III), (IV) (116.8 kB)
chap6.pdf chap6.pdf Chapter 6. Biocatalytic Conversion Of Other Lipids (185.8 kB)
chap7.pdf chap7.pdf Chapter 7. Use Of Lipases For Organic Syntheses (1.3 MB)
test_chap1.pdf test_chap1.pdf TEST for CHAPTER 1 (64.2 kB)
test_chap2.pdf test_chap2.pdf TEST for CHAPTER 2 (42.0 kB)
test_chap3.pdf test_chap3.pdf TEST for CHAPTER 3 (48.8 kB)
test_chap4.pdf test_chap4.pdf TEST for CHAPTER 4 (62.3 kB)
test_chap5.pdf test_chap5.pdf TEST for CHAPTER 5 (95.2 kB)
test_chap6.pdf test_chap6.pdf TEST for CHAPTER 6 (77.2 kB)
test_chap7.pdf test_chap7.pdf TEST for CHAPTER 7 (60.4 kB)
Item type 教材 / Learning Material(1)
公開日 2014-01-10
タイトル
タイトル 生命農学基礎講義
言語 ja
著者 岩崎, 雄吾

× 岩崎, 雄吾

WEKO 50464

ja 岩崎, 雄吾

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アクセス権
アクセス権 open access
アクセス権URI http://purl.org/coar/access_right/c_abf2
権利
言語 ja
権利情報 本資料は、名古屋大学の教員岩崎雄吾によって作成され、名大の授業Webサイトに掲載された「生命農学基礎講義」(2005)から講義資料のみを登録したものです。 Copyright(C)2005 岩崎雄吾
抄録
内容記述 Although lipids are used by humans since ancient times, they were studied only through the nineteenth century by scientists, probably because they are difficult to separate and identify. Lipids are one of the three main classes of food, along with carbohydrates and proteins, and are responsible for storing energy that animals do not immediately need. This course is focused on oil chemistry with respect to the utilization of natural resources. Students will learn; Basics of lipid chemistry including nomenclature, chemical structure etc. Production of lipids from natural products including plants, animal, fish and microorganisms. Modification of oils and fats for commercial product by chemical means. Modification of oils and fats for commercial product by biocatalysts such as lipases. Application of lipid-modifying enzymes for non-lipid compounds.
言語 en
内容記述タイプ Abstract
出版者
言語 ja
出版者 名古屋大学オープンコースウェア委員会
言語
言語 eng
資源タイプ
資源 http://purl.org/coar/resource_type/c_e059
タイプ learning object
関連情報
関連タイプ isVersionOf
識別子タイプ URI
関連識別子 https://ocw.ilas.nagoya-u.ac.jp/index.php?lang=ja&mode=c&id=1&page_type=index
書誌情報
発行日 2006-11-25
著者版フラグ
値 publisher
URI
識別子 http://hdl.handle.net/2237/19113
識別子タイプ HDL
URI
識別子 https://ocw.ilas.nagoya-u.ac.jp/index.php?lang=ja&mode=c&id=1&page_type=index
識別子タイプ URI
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