{"created":"2023-07-25T10:25:21.217836+00:00","id":5628,"links":{},"metadata":{"_buckets":{"deposit":"193ea629-10d7-452e-a334-5b9d078d038d"},"_deposit":{"created_by":3,"id":"5628","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"5628"},"status":"published"},"_oai":{"id":"oai:air.repo.nii.ac.jp:00005628","sets":["605:606:607:1478"]},"author_link":["15893","15894"],"item_10002_alternative_title_34":{"attribute_name":"別タイトル","attribute_value_mlt":[{"subitem_alternative_title":"Report on practice of junior high school class of dissection using dried small fishes under Covid-19 pandemic"}]},"item_10002_biblio_info_36":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2022-03-31","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"44","bibliographicPageEnd":"50","bibliographicPageStart":"43","bibliographic_titles":[{"bibliographic_title":"秋田大学教育文化学部教育実践研究紀要"}]}]},"item_10002_description_29":{"attribute_name":"内容記述（抄録）","attribute_value_mlt":[{"subitem_description":"中学校第一学年の生徒に，乾燥した煮干しを用いた解剖の授業を実践したので報告する． 授業に用いた煮干しは，市販のマアジ煮干しとカタクチイワシ煮干しであり，どちらも煮 戻すことをしないで乾燥のまま用いた．乾燥したままの煮干しは壊れやすいという弱点が あるものの，授業準備が容易なのと，実験中のにおいが少ない，という利点がある．壊れ やすい煮干しを解剖するために，今回の実践ではミクロスパーテルを使ってうまく実践で きた．実践後のアンケート調査の結果から，食材である煮干しを用いたことで生徒の解剖 への抵抗感は少なかった．また，乾燥したままの煮干しを用いたので，においを気にする 生徒は少なかった．さらに，煮干しを用いた解剖授業の効果についても明らかになったの で報告する．\nJunior high school science classes of dissection were carried out using dried horse mackerels and sardines, under Covid-19 pandemic. It is important to study dissection in junior high school, however, it is difficult to carry out that class because of a lot of preparation and students’ feeling of resistance to dissection. In this report, more easily methods are shown, in which, students dissected intact dried horse mackerels and sardines with spatulas and observed body plan of fishes each. 　By using easily methods of dissection class, students understood of body structure and preciousness of life successfully. In this report, effect of dissection classes is mentioned.","subitem_description_type":"Other"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.20569/00005941","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_30":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"秋田大学教育文化学部附属教職高度化センター"}]},"item_10002_source_id_27":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2432-8871","subitem_source_identifier_type":"ISSN"}]},"item_10002_source_id_35":{"attribute_name":"NCID","attribute_value_mlt":[{"subitem_source_identifier":"AA12777702","subitem_source_identifier_type":"NCID"}]},"item_10002_version_type_37":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"石井, 照久"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"ISHII, Teruhisa","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2022-04-26"}],"displaytype":"detail","filename":"jis44(43).pdf","filesize":[{"value":"1.4 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"jis44(43).pdf","url":"https://air.repo.nii.ac.jp/record/5628/files/jis44(43).pdf"},"version_id":"98e6ed80-a81b-47da-94d2-27a3b6b7c369"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"解剖","subitem_subject_scheme":"Other"},{"subitem_subject":"乾燥した煮干し","subitem_subject_scheme":"Other"},{"subitem_subject":"中学校","subitem_subject_scheme":"Other"},{"subitem_subject":"理科教育","subitem_subject_scheme":"Other"},{"subitem_subject":"コロナ禍","subitem_subject_scheme":"Other"},{"subitem_subject":"dissection","subitem_subject_scheme":"Other"},{"subitem_subject":" dried small fish","subitem_subject_scheme":"Other"},{"subitem_subject":" junior highschool","subitem_subject_scheme":"Other"},{"subitem_subject":" science education","subitem_subject_scheme":"Other"},{"subitem_subject":" Covid-19pandemic","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"コロナ禍での乾燥した煮干しをそのまま用いた中学校での解剖授業の実践報告","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"コロナ禍での乾燥した煮干しをそのまま用いた中学校での解剖授業の実践報告"}]},"item_type_id":"10002","owner":"3","path":["1478"],"pubdate":{"attribute_name":"公開日","attribute_value":"2022-04-26"},"publish_date":"2022-04-26","publish_status":"0","recid":"5628","relation_version_is_last":true,"title":["コロナ禍での乾燥した煮干しをそのまま用いた中学校での解剖授業の実践報告"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-07-25T10:44:37.373426+00:00"}