{"@context":{"@vocab":"https://cir.nii.ac.jp/schema/1.0/","rdfs":"http://www.w3.org/2000/01/rdf-schema#","dc":"http://purl.org/dc/elements/1.1/","dcterms":"http://purl.org/dc/terms/","foaf":"http://xmlns.com/foaf/0.1/","prism":"http://prismstandard.org/namespaces/basic/2.0/","cinii":"http://ci.nii.ac.jp/ns/1.0/","datacite":"https://schema.datacite.org/meta/kernel-4/","ndl":"http://ndl.go.jp/dcndl/terms/","jpcoar":"https://github.com/JPCOAR/schema/blob/master/2.0/"},"@id":"https://cir.nii.ac.jp/crid/1390282679511803136.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"DOI","@value":"10.1271/nogeikagaku1924.26.524"}},{"identifier":{"@type":"NAID","@value":"130001216814"}}],"dc:title":[{"@language":"en","@value":"Studies on the High Fatty Alcohols"},{"@value":"脂肪族高級アルコールに関する研究"}],"dcterms:alternative":[{"@language":"en","@value":"Part V. Alcohols from Sardine and Calamary Oils by Sodium Reduction and Preparation of Oleyl Alcoholy by Urea Complexes"},{"@value":"(第5報)鰯油及び鳥賊内臓油のBOUVEAULT-BLANC還元及び尿素法によるオレイルアルコールの製取に就て"}],"dc:language":"ja","description":[{"type":"abstract","notation":[{"@language":"en","@value":"(1) Unsaturated long-chain fatty alcohols were prepared in good yield by the reduction of sardine and calamary oils with sodium and ethylene glycol monoethyl ether (Cellosolve) in toluene or xylene.<br> (2) These alcohols were fractionated by vacuum distillation and the iodine values of the fractions were observed.<br> (3) A new method of fractionating long-chain fatty alcohols on the basis of their degree of unsaturation has been found iri extractive crystallization with urea. Separations of sardine oil alcohol and calamary oil alcohol are shown, and the preparation of oleyl alcohol by this method is outlined."}],"abstractLicenseFlag":"disallow"}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1410572171173556352","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000020878530"}],"foaf:name":[{"@language":"en","@value":"MASUYAMA Shinroku"},{"@language":"ja","@value":"益山 新六"}],"jpcoar:affiliationName":[{"@language":"en","@value":"The Osaka Municipal Technical Resarch Institute"},{"@language":"ja","@value":"大阪市立工業研究所"}]}],"publication":{"publicationIdentifier":[{"@type":"PISSN","@value":"00021407"},{"@type":"EISSN","@value":"18836844"}],"prism:publicationName":[{"@language":"en","@value":"Nippon Nōgeikagaku Kaishi"},{"@language":"ja","@value":"日本農芸化学会誌"},{"@language":"en","@value":"Journal of the agricultural chemical society of Japan"},{"@language":"ja","@value":"日本農芸化学会誌"}],"dc:publisher":[{"@language":"en","@value":"Japan Society for Bioscience, Biotechnology, and Agrochemistry"},{"@language":"ja","@value":"公益社団法人 日本農芸化学会"}],"prism:publicationDate":"1952","prism:volume":"26","prism:number":"10","prism:startingPage":"524","prism:endingPage":"527"},"reviewed":"false","availableAt":"1952","foaf:topic":[{"@id":"https://cir.nii.ac.jp/all?q=Medicine%20(miscellaneous)","dc:title":"Medicine (miscellaneous)"},{"@id":"https://cir.nii.ac.jp/all?q=Chemistry%20(miscellaneous)","dc:title":"Chemistry (miscellaneous)"},{"@id":"https://cir.nii.ac.jp/all?q=Food%20Science","dc:title":"Food Science"},{"@id":"https://cir.nii.ac.jp/all?q=Biotechnology","dc:title":"Biotechnology"}],"dataSourceIdentifier":[{"@type":"JALC","@value":"oai:japanlinkcenter.org:0037081340"},{"@type":"CROSSREF","@value":"10.1271/nogeikagaku1924.26.524"},{"@type":"CIA","@value":"130001216814"}]}