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水産化学研究室
Showing the original Japanese · View translation
水の生き物のしくみを解き明かし、食品や養殖にとことん生かす研究室。
AboutAbout the lab
水生生物をとことんまで利用する。
水産化学研究室は、
生化学や
研究対象は
魚介類の
Key terms
- ハイドロゲル
- 網目状に
つながった 大きな 分子が 水を たっぷり 抱えこんで 固まった もの。 ゼリーのような 状態 - 浸透圧調節
- まわりの
水と 体の 中の 塩分の 差に 合わせて、 体内の 水分や 塩分を 一定に 保つは たらき - キチン
- エビや
カニの 殻などを つくる 多糖の なかま
ResearchResearch themes
水の
*Illustrative image水産加工品の品質を高める
か
*Illustrative image養殖を高度にする研究
魚の
*Illustrative image褐藻類を持続的に生かす
コンブなどの
MembersFaculty
水産化学研究室の
- Professor潮 秀樹Publications ↗
- Associate Professor渡邊 壮一Publications ↗
- Assistant Professor小南 友里Publications ↗
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RelatedLabs similar to 水産化学研究室
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: “Fish on ice. ( )” Bernard Spragg. NZ from Christchurch, New Zealand / CC0 (cropped)
- 水産加工品の
品質を 高める : “Kamaboko Ibarakiya” Kykk wiki / CC0 (cropped) - 養殖を
高度に する 研究: “ニホンウナギ （屋久島） Ffish.asia / CC BY 4.0 (cropped)” - 褐藻類を
持続的に 生かす: “Hidaka Mitsuishi Kombu drying at coast, around former Mitsuishi-chō, Hidaka district (1992-10 by sodai-gomi)” sodai gomi / CC BY 2.0 (cropped) - Related lab (資源生態分野): “Golden Cuttlefish (Sepia esculenta) ( )” Rickard Zerpe / CC BY 2.0 (cropped)
- Related lab (分子海洋生物学分野(分子海洋生物学グループ)
（井上 広滋研究室） ): “Colonie de modioles (Bathymodiolus azoricus) sur une cheminée hydrothermale (Ifremer )” Ifremer / CC BY 4.0 (cropped) - Related lab (水圏生物環境学研究室): “Marine plankton - Dinoflagellat (Neoceratium horridum), diatom (Coscinodiscus radiatus) - 160x ( )” Picturepest / CC BY 2.0 (cropped)
- Related lab (水族生理学研究室): “Nihon Medaka in Medaka World of Higashiyama Zoo - 2” KKPCW / CC BY-SA 4.0 (cropped)
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