@article{oai:kobe-c.repo.nii.ac.jp:00001990,
 author = {椎葉, 昌美 and 土師,  麻里奈 and 久野, 香月 and 水野, 暢子 and 中川, 徹夫 and SHIIBA, Masami and HAZE, Marina and HISANO, Kaduki and MIZUNO, Nobuko and NAKAGAWA, Testuo},
 issue = {2},
 journal = {神戸女学院大学論集, KOBE COLLEGE STUDIES},
 month = {Dec},
 note = {P(論文), Various physicochemical properties of enzymes such as structures, reactions, thermodynamics, kinetics, and so forth appear in Japanese high school biology and chemistry textbooks. Glass petri dishes and pudding cups are usually used in traditional high school experiments concerning enzymes. However, the traditional methods need many reagents and extended experiment time. In this paper alternative microscale methods using 6-well plates are proposed, and the temperature effect and substrate specificity of proteases contained in Kiwifruits, which are mainly composed of actinidin, have been investigated. Both the amount of samples or reagents and the experiment time in our methods are drastically reduced in comparison with those in the traditional approaches. Moreover, our microscale methods enable each student to perform the experiments by him/herself. Therefore, it has been shown that they are very useful as teaching materials for high school biology and chemistry.},
 pages = {79--86},
 title = {マイクロスケール実験を用いたキウイに含まれるタンパク質分解酵素の教材開発},
 volume = {58},
 year = {2011},
 yomi = {シイバ, マサミ and ハゼ, マリナ and ヒサノ, カヅキ and ミズノ, ノブコ and ナカガワ, テツオ}
}