Microsoft Word - 高橋_国試講習会2006m.doc

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1

2 [] % 2006/ A a b c d 11 e B a b c d C a b c D a b E a b c d 2

3 A B C D E a 40 C 50 b 35 c 1 d 60 1a b 2a c 3a d 4b c 5c d (4) a 40 C 50 C C (1)23 (2) (3) (4) (5) (5) 3

4 (1) (2) (3) (4) (1) (2) A 2005 (3) D IU (4) (5)3.5kcalg (2) (1) (2)2005 (3) D (4) 6 (5)7.1kcal

5 a b c d (1)a b (2)a c (3)a d (4)b c (5)c d (2) b d (1) (2) 2530 (3) (4) (5) (2) (1) (2)6010 (3) (4) (5) 1) 5

6 1,7001,900 1, ) 3) 6

7 kHz (induction heating) () a. b. c. d. (1)a (2)a d (3)b c (4)b d (5)c d a 5 b,c d 7

8 a. 10 b. 50 c. d. 70 (1)a b (2)a d (3)b c (4)b d (5)c d 1 c (1) (2) (3) (4) (5) (1) (2) (3) (5) / (1) (2) (3) (4) (5) (4) [W(mK)]401237(18-8) Cr () 1) 8

9 1997 () 9

10 a b c d (1)a b (2)a c (3)b c (4) (5) a b c d (1) (2) (3) (4) (5) (3) (1) (2) 2,45050MHz (3) (4) (5) 10

11 (1) (2) (3) (4)400 (5) (2) (3) (4)200 (5) a 2,0003,000 a c 1,700 () 2) 70 3) 4) 5) 6) 7)

12 ( ) () ()

13 () / 3040% 80% (1)(2)(3)(5) (4) () 8) / 13

14 (1) 5 (2) 1% (3) 20% (4) 15% (5) (1) (1) (2) (3) (4) 710 (5) )

15 2). 2NaHCO3 2!!"#$%&'(!!!!! " Na2CO3 H2OCO!!"#$%&'(!!!!! " CO Saccharomyces cerevisiae ) ()

16 4) () /31/4 0.2 CO (1) 50 (2) (3) (4) (5) 16

17 90 () 9) /) a. 50 b. c. d. (1)a b (2)a c (3)a d (4)b c (5)c d (1) a b c d

18 () 0.5 Al / (1) (2) (3) (4) (5) (1) 1020 (2) (3) (4) (5) 18

19 / (1) (2) (3) (4) (5) 5 12 () 10) 11) 19

20 9095 (1) (2) (3) ph Mg Na Fe ph AlFe 20

21 / a b c d (1) a b (2)a c (3) a d (4) b c (5) b d a () 12) 13) 14) C 15) C 16) ) 3 C 50 18) 21

22 ph

23 Ca Mg Ca Ca (1) (2) 4045 (3) (4) (5) (1) (2) (3) () 19) 20) 2 23

24 (1) (2) (3) (4) 6070 (5) (1) (2) (3) ph4 (4) 6060 (5) >

25 ph ph ph ph ph ph (1) (2) ph (3) ph (4) (5) ph5 25

26 (1) (2) (3) ph (4) (5) (1) (2) (3) ph (4) () 21) () 22) 60 EPAIPA DHA ATP

27 / (1) (2) (3) (4) 12 (5) (1) (2) (3) (5) (1) (2) (3) (4) (5) () 23) 24) ) 26) 27) 23cm 27

28 28) (1) (2) () (3) 20( 80)

29 (1) (2) (3) (4) (5) (1) (2) (3) (5) () 29) 30) 11 (1) (2) (3) 3545 (4)

30 / (1) (2) (3) (4) WO (5) 3 (1) (2) (4) OW 2 (5) ( ) (1) (2) (3) (4) (5)

31 1) (1) (2) 4 (3) (4) (5) (4) (1)+ (2) 15 6 () (3) (4) (5) 2) 1) 31

32 2) (1) (2) (3) (4) (5) 106 (4) (1) (2) (3) (5) () 31) 32

33 3) 14.5g/100g 16.0g/100g 9.0g /100g 4) (1) (2) (3) (4) (5) ph ph (2) 33

34 () MSG+IMP ()

35 (1) (2) 5 (3) (4) N + C (5) (1) (2) 5 (3) (5) a. b. 2 c. d. e. (1) a b (2) a e (3) b c (4) c d (5) d e a e (1) (2) (3) (4) (5) (1) () (2) () (4) (5) (10)15 35

36 / (1)2 (2) (3)15 (4)2 (5)0.5 (4) (1)() (2) (3) (5)23 36

37 / (1) (2) (3) (4) (5) (4) (1) (2) (3) 80 (4) 1 (5) / a b c d (1)a b (2)a c (3)b c (4)b d (5)c d (5) a b / (1) (2) (3) 0.7 (4) (5) 37

38 al/gK / a 56 b 15% c d 78 (1)a b (2)a d (3)b c (4)b d (5)c d 5 a. b. 810 d. () 32) 33) 34) 35) )

39 g g 100g (g) 550 g 2.54 FAOWHO g kcal kcalkcal kcal kj ( 1 kcal=4.184 kj ) 39

40 1/12 A A E m E m (1) (2) (3) (4)- (5) (5) (1) (5)100g g() 40

41 (1) (2) (3) 100 (4) (5) 600/100 (3) (1) 1 1 (2) (4) (5) 600/ a b 0kcal/g c kcal kj d kcal kj 1kcal=8.348kJ (1)a b (2)a c (3)a d (4)b c (5)c d (2) b 7.1kcal/g 3.5kcal/g d kcal kj 1kcal=4.184kJ () 37) 1,878 38) 100g 39) E mg 40) g 41

42 41) gg+1/6 g 42) mgmg +/60mg 43) ) 45) 46) 100g 100g 7.1 kcal /g 3.5 kcal /g /2 1/

43

44

45

46 ()

1 2 3 4 5 68g 9g 2g 0.2mg 0.8mg 316kcal 316cal 326kcal 326cal 6 010 3035 15 5355 30 120 20 7 8 9 10 11 () () () 12 1 3 1 5 1 80kcal 20 30 20 30 1 9 7.5 13 7.58.5 910.5 1213.5 11.512.5 14 15 79 23 1520

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