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河川の特徴、災害と自然の恵み\u003c数学・自然科学\u003e"], "weko_shared_id": 3}
科学力育成のための地学オンライン実験 : 河川の特徴、災害と自然の恵み<数学・自然科学>
https://doi.org/10.24561/00019230
https://doi.org/10.24561/0001923022f30a60-456b-4e3a-8522-8e2ec4fde4e1
名前 / ファイル | ライセンス | アクション |
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KY-AA12318206-7001-14.pdf (840.8 kB)
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2021-06-22 | |||||
タイトル | ||||||
タイトル | 科学力育成のための地学オンライン実験 : 河川の特徴、災害と自然の恵み<数学・自然科学> | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 小・中理科学習指導要領 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 固体地球 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 河川の系統学習 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 地理院地図 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 防災学習 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 自然の恵み | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 河川水の硬度 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 和食の特徴 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | science course of study in primary and secondary schools | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | solid earth | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | systematic study of rivers | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | GSI Maps | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | disaster prevention learning | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | blessing of nature | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | hardness of mineral water from Japanese rivers | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | characteristics of Japanese cuisine (washoku) | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | departmental bulletin paper | |||||
ID登録 | ||||||
ID登録 | 10.24561/00019230 | |||||
ID登録タイプ | JaLC | |||||
タイトル(別言語) | ||||||
その他のタイトル | Online Experimental Class in Geoscience for Development of Scientific Ability : River Characteristics, Flood Disasters, and Blessings from Nature | |||||
著者 |
三上, 裕香
× 三上, 裕香× 大塚, 裕加里× エレデネ・, オチル・アリウンボヤン× 岡本, 和明 |
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著者 ローマ字 | ||||||
MIKAMI, Yuka | ||||||
著者 ローマ字 | ||||||
OTSUKA, Yukari | ||||||
著者 ローマ字 | ||||||
ERDENE, Ochir Ariunbuyan | ||||||
著者 ローマ字 | ||||||
OKAMOTO, Kazuaki | ||||||
著者 所属 | ||||||
埼玉大学教育学研究科 | ||||||
著者 所属 | ||||||
埼玉大学教育学研究科 | ||||||
著者 所属 | ||||||
埼玉大学教育学研究科 | ||||||
著者 所属 | ||||||
埼玉大学教育学部自然科学講座 | ||||||
書誌情報 |
埼玉大学紀要. 教育学部 en : Journal of Saitama University. Faculty of Education 巻 70, 号 1, p. 187-199, 発行日 2021 |
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年月次 | ||||||
2021 | ||||||
出版者名 | ||||||
出版者 | 埼玉大学教育学部 | |||||
出版者名(別言語) | ||||||
出版者 | Faculty of Education, Saitama University | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 18815146 | |||||
概要 | ||||||
内容記述タイプ | Other | |||||
内容記述 | This paper reports how to educate river characteristics, flood disasters and blessings from nature in online-geoscience-class. Japanese Islands are characterized by rivers which flows from high mountains to the river-mouth with steep streams, and suffers floods caused by heavy rains. Therefore, river educations are important in science class at school. It is required to learn water flow and river from 4th to 6th grades in Japanese primary school. However, field observation of rivers is limited in nearby area from school. It is necessary to observe from head stream in steep mountain, to river mouth in bay area. Online experimental class is quite useful and powerful tool to teach the essence of river to school children. Based on courses of study (determined by Ministry of Education, Culture, Sports, Science and Technology, Japan), we propose online experimental classes for river as follows. 1)birds-eye-view observation using satellite image in google earth, and video learning program(NHK for school, rika) 2)updated geo-hazard map (geographic information system map- natural disasters caused by rivers) 3)demonstrating simple boiling experiments using hard water and soft water how to make tasty Japanese and European dashi (soup stock). In the 3), we used kelp and pork with the mineral water (hard water and soft water). The soft water is dominant as Japanese mineral water, especially in Kansai region. Because the soft water does not contain enough calcium to rid soup of the harshness caused by animal meat, dashi (e.g. kelp stock) plays significant role in washoku (Japanese cuisine). Besides, the soft water extracts umami whereas certain amount of minerals in the hard water seal the surface the umami gradients. On the other hand, strong smell of meat and poultry can be removed as scum when boiled in the hard water. Therefore, pork soup stock is better for the hard water. Thus, the dashi (kelp stock) is blessing from Japanese soft water from rivers. |
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版 | ||||||
[出版社版] | ||||||
著者版フラグ | ||||||
出版タイプ | VoR | |||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
資源タイプ | ||||||
内容記述タイプ | Other | |||||
内容記述 | text | |||||
フォーマット | ||||||
内容記述タイプ | Other | |||||
内容記述 | application/pdf | |||||
作成日 | ||||||
日付 | 2021-06-20 | |||||
日付タイプ | Created | |||||
アイテムID | ||||||
KY-AA12318206-7001-14 |