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化学工学研究室（水産資源開発工学講座）
Showing the original Japanese · View translation
水産の残りかすや未利用の資源を、化学工学で生かす研究室。
AboutAbout the lab
水産の残りかすを、役に立つ資源に。
化学工学研究室は、
液体と
水産加工では、
残渣を
Key terms
- 吸着
- 液体や気体に
含まれる 物質が、 固体や 泡などの 表面に くっついて 集まる 現象 - 凝集剤
- 水の
中に 浮かぶ 細かい 粒子どうしを つなげて 大きなかたまりにし、 沈みやすく する 薬剤 - プロタミン
- サケの
白子に 含まれる タンパク質。 中性に 近い水の 中では プラスの 電気を 帯びる
ResearchResearch themes
水産加工で
MembersFaculty
- Associate Professor丸山 英男
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機能生物学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: “Millions of scallop shells - geograph.org.uk - 1438086” John Allan / CC BY-SA 2.0 (cropped)
- 海の
素材で つくる 凝集剤: “Flocculation Test (IMG-9150-CC)” NOIRLab/NSF/AURA / CC BY 4.0 (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 (機能生物学
（水産資源開発工学講座） ): “Oncorhynchus masou masou-2” Apple2000 / CC BY 3.0 (cropped)
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