LAB LOGA page on LabLog, a review site (not the lab's official page)
食品化学（水産食品科学講座）
Showing the original Japanese · View translation
北海道の海藻に眠る未知の成分を探し出す研究室。
AboutAbout the lab
北海道の海藻から、未知の成分を探す。
栗原研究室は、
北海道は
人の
あわせて、
Key terms
- 酵素
- 体の
中の 化学反応を 進める タンパク質。 働きを 抑える 物質は 薬や 食品の 成分の 候補に なる - クロマトグラフィー
- 混ざった
物質を、 性質の 違いを 使って 成分ごとに 分ける 方法 - フコイダン
- コンブや
ワカメなどの 褐藻に 含まれる、 ねばねば した 多糖類の 一つ
ResearchResearch themes
世界でも
*Illustrative image海藻から酵素を抑える成分を探す
北海道各地で
*Illustrative imageフコイダンの量を測る方法
コンブや
MembersFaculty
- Professor栗原 秀幸
VoicesStudent voices
Ratings and reviews reflect the experiences of individual current or former students, not the lab's official views. Whether a lab has reviews, or how many, says nothing about the lab itself.
Students who take part in an interview may receive a thank-you gift worth ¥1,000, regardless of what they say.
Student ratings (0 students)
--
--
--
--
--
--
Student voices answer questions like these
- What's great about this lab?
- What did you learn after joining?
- What's the vibe, and what is the professor like?
- Who is this lab for?
- Where do graduates go?
Your experience can help younger students choose their lab. Your name won't be shown.
Write a lab reviewAnonymous · Your draft is saved if you stopRelatedLabs similar to 食品化学（水産食品科学講座）
食品機能化学
食品工学
食品衛生学
機能性分子化学研究室The information on this page is compiled by the LabLog team from the lab's public information and interviews. For corrections or removal requests, please contact LabLog, not the lab.
Report an errorAbout the images
The top and research theme images are illustrative and were not taken at the lab. They are cropped from Wikimedia Commons images. Cropped CC BY-SA images are provided under the same CC BY-SA license as the original (version shown on each line).
- Top image: “Japan, Hokkaido, drying kelp 1” Marie-Sophie Mejan / CC BY 4.0 (cropped)
- 海藻から
酵素を 抑える 成分を 探す: “Rhodomela confervoides Helgoland” Gabriele Kothe-Heinrich / CC BY-SA 3.0 (cropped) - フコイダンの
量を 測る 方法: “Precipitacija na polisaharid fukoidan od morska alga Laminaria” Biochymialab / CC BY 4.0 (cropped) - Related lab (食品機能化学
（水産食品科学講座） ): “Japanese breakfast dsc04763” David Monniaux / CC BY-SA 3.0 (cropped) - Related lab (食品工学
（水産資源開発工学講座） ): “Palmeria palmata” Cwmhiraeth / CC BY-SA 3.0 (cropped) - Related lab (食品衛生学
（水産食品科学講座） ): “CSIRO ScienceImage 3619 Examining an agar dish for bacterial colonies as part of the bioremediation project” David McClenaghan, CSIRO / CC BY 3.0 (cropped) - Related lab (機能性分子化学研究室
（生物資源化学講座） ): “Omega 3 Fish oil softgel capsules” Gpkp / CC BY-SA 4.0 (cropped)
About LabLog
LabLog is a lab review app for students only. Student members at each university interview students in labs and publish what they say. Student voices can only be read by students who sign up with a university email address. Operated by bestiee Inc.
Learn more about LabLog ↗Search engines and AI may reference the basic lab info and rating summaries on this page and the description of LabLog. Student voices are for student members only. Automated collection by programs (scraping, or input to or training of AI) is prohibited under Article 8 of the Terms of Service. If you need data for research or analysis, please contact us.