{"created":"2021-03-01T06:07:44.563257+00:00","id":3962,"links":{},"metadata":{"_buckets":{"deposit":"3ea6af8e-4434-469a-bb3c-77aa4dacad5a"},"_deposit":{"id":"3962","owners":[],"pid":{"revision_id":0,"type":"depid","value":"3962"},"status":"published"},"_oai":{"id":"oai:niigata-u.repo.nii.ac.jp:00003962","sets":["453:454","468:469:470"]},"item_5_alternative_title_1":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"STUDY ON THE PASSIVE SMOKING IN THE RESTAURANT"}]},"item_5_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2009-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"635","bibliographicPageEnd":"45","bibliographicPageStart":"39","bibliographicVolumeNumber":"75","bibliographic_titles":[{"bibliographic_title":"日本建築学会環境系論文集"},{"bibliographic_title":"日本建築学会環境系論文集","bibliographic_titleLang":"en"}]}]},"item_5_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"This paper described the distribution of contaminants (fine particle and bad smell from tobacco smoking) in the restaurant where the smoking seat and the non-smoking seat are arranged in the same space. The results are as follows; (1) When the smoking seats are in close formation near the exhaust outlet, the fine particle concentration from tobacco smoking is the lowest. (2) It is very difficult to reduce bat smell intensity to the comfortable level, where smoking seats and non-smoking seats are arranged in the same space.","subitem_description_type":"Abstract"}]},"item_5_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"46348","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Sakaguchi, Jun"}]},{"nameIdentifiers":[{"nameIdentifier":"46349","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Akabayashi, Shin-ichi"}]},{"nameIdentifiers":[{"nameIdentifier":"46350","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Kaji, Hiroko"}]},{"nameIdentifiers":[{"nameIdentifier":"46351","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Tomaru, Eri"}]}]},"item_5_publisher_7":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"日本建築学会"}]},"item_5_rights_15":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"社団法人日本建築学会"}]},"item_5_select_19":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_select_item":"publisher"}]},"item_5_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11830377","subitem_source_identifier_type":"NCID"}]},"item_5_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13480685","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"坂口, 淳"}],"nameIdentifiers":[{"nameIdentifier":"46344","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"赤林, 伸一"}],"nameIdentifiers":[{"nameIdentifier":"46345","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"鍛冶, 紘子"}],"nameIdentifiers":[{"nameIdentifier":"46346","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"都丸, 恵理"}],"nameIdentifiers":[{"nameIdentifier":"46347","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-07-30"}],"displaytype":"detail","filename":"ZF_635_39-45.pdf","filesize":[{"value":"2.4 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"ZF_635_39-45.pdf","url":"https://niigata-u.repo.nii.ac.jp/record/3962/files/ZF_635_39-45.pdf"},"version_id":"b417f0d2-f70a-41c8-826b-f5e385bc90ca"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Passive Smoking","subitem_subject_scheme":"Other"},{"subitem_subject":"Environmental Tobacco Smoke","subitem_subject_scheme":"Other"},{"subitem_subject":"Restaurant","subitem_subject_scheme":"Other"},{"subitem_subject":"Drust Concentration","subitem_subject_scheme":"Other"},{"subitem_subject":"Oder","subitem_subject_scheme":"Other"},{"subitem_subject":"受動喫煙","subitem_subject_scheme":"Other"},{"subitem_subject":"環境たばこ煙","subitem_subject_scheme":"Other"},{"subitem_subject":"レストラン","subitem_subject_scheme":"Other"},{"subitem_subject":"粉塵濃度","subitem_subject_scheme":"Other"},{"subitem_subject":"臭気","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"レストランにおける受動喫煙に関する基礎的研究","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"レストランにおける受動喫煙に関する基礎的研究"},{"subitem_title":"レストランにおける受動喫煙に関する基礎的研究","subitem_title_language":"en"}]},"item_type_id":"5","owner":"1","path":["454","470"],"pubdate":{"attribute_name":"公開日","attribute_value":"2012-06-05"},"publish_date":"2012-06-05","publish_status":"0","recid":"3962","relation_version_is_last":true,"title":["レストランにおける受動喫煙に関する基礎的研究"],"weko_creator_id":"1","weko_shared_id":null},"updated":"2022-12-15T03:36:57.362676+00:00"}