Antibacterial properties of leaves～persimmon, bamboo grass and Kashiwa～
2-2

Abstract

S.Kawashima M.Shinohara A.Takeuchi,

Japanese dishes are often used leaves but we do not know their antibacterial properties.
So we decided to research the effect. We did two experiments.

１Introduction

Experiment② Kashiwa leaves had the least bacteria.

Leaves are often used for Japanese dishes. One reason isthat they have antibacterial properties.
We became interested in which leaves have the strongest
antibacterial property most.
We set up a hypothesis: bamboo leaves have the strongest
antibacterial property.
Reason: They are used for many dishes. Besides they preserve
for a long time even at normal (room) temperature.

2 Methods and ResearchExperiment①Leaves(a four-centimeter square) sterilized inboiling water put

on culture agar. Then they put into an

4 Discussion
According to Experiment ①, bamboo leaves had the least bacteria
so we think they have the strongest antibacterial property.

incubator and leave them for one week later.

According to Experiment ②, Kashiwa leaves had the least bacteria(Checked the change of bacteria visually.)

so we thought the antibacterial property of Kashiwa leaves is strong
but we had flaw when we was doing the experiment. We didn`t unify

Experiment②Wrapped rice balls in leaves, put them into the
incubator and keep the inside temperature 20 degree
Celsius for 6 days.

the standard about how to wrap rice balls in leaves. The number oftimes of experiments were few.
Therefore we think bamboo leaves`antibacterial properties isstronger because of incompletion of the Experiment②. However, weneed more experiments to see the actual effect.

５Reference
３Result
Experiment① bamboo leaves had the least bacteria.

Cookpadhttps://cookpad.com/

葉の抗菌作用https://www.naganoc.ed.jp/seiho/intro/risuka/kadaikenq/paper/2015/20152%20hanokoukinsayou.pdf

Member・2-2 No.6 Shimizu Risa, Ohno Yuine

・Abstract

・Result

Extreme dietary restriction and the lifestyle without

1. What is better meal for diet?

enough sleep have a bad influence on our body.

We searched batter meal for diet. The list of the

The food of low glucose and enough sleep help thefollowing show some food lumber of low glucose.

appropriate diet.

Meal is almost better for diet because it is included

・Introduction

the protein.

Everyone knows there are many people who getsick by wrong diet. So, we’d like to recommend
correct diet.
We thought how ways of diet will bad for our body.

2, The relationship between sleeping hours anddiet.
The best sleeping time is 7.7 hours discovered byresearchers.

~ Extreme dietary restriction ~The lack of sleep especially REM sleep effectWe thought extreme dietary restriction will haveappetite for unhealthy dish contain sucrose andour body bad effects.

lipid.

For example, unbalanced diet cause malnutrition

Furthermore, too much sleep is gain weight.

and a short of musculaine cause metabolic disorder.
~The diet without enough sleep~We thought the diet without enough sleep will haveour body bad effects.
For example, Lack of sleep cause excessive stressand excessive eating and drinking.

・conclusion
・The food of low glucose help the appropriate diet.
・Excessive sleep and the lack of sleep have a bad influence on our body.
・The 7.7 hours sleep time is appropriate for diet.
・Reference
https://toyokeizai.net/articles/amp/177098?page=3
https://wpi-iiis.tsukuba.ac.jp/uploads/sites/2/2018/01/20170110_LazPR.pdf
https://www.lacabostyle.jp/carb

A relationship between the gaze of the color and temperature.
2-2 Ueki Ayana Goto Yu
It measures body temperature every 2 minutes andAbstractgazes for 10 minutes. And we take (figure1) out of

It is said that you should use the curtain using the cold

subjects and take temperature 2 minutes later. ※Thecolor to soften the summer heat. It wanted to know

subject listen to music during an experiment all thewhether it was true. So gazed at red or blue paper totime.

examine changes in human body temperature. As aresult, it turns out that there is no relationship between
color gaze and changes in body temperature.

3, Result
Red

Blue

before1, Introduction
As there was a relationship between color in the view
and perceived temperature and was interested, we
wanted to research the influence that the gaze of thecolor gave for a change of the temperature. So an

Research1

after

before

after

36.0

36.1

+0.1

36.8

36.9

+0.1

36.3

36.5

+0.2

35.9

36.6

+0.7

36.8

36.8

+0.0

36.3

36.3

+0.0

36.3

36.5

+0.2

36.4

36.6

+0.2

36.6

36.8

+0.2

36.1

36.3

+0.2

36.7

36.8

+0.1

36.9

36.9

+0.0

36.3

36.1

-0.2

℃

experiment was conducted with the theme of “How the
body temperature changes when watching warm colorand cold color?”（１） Purpose
To utilize the influence that a color gives fortemperature for selection of color of daily necessities.

（２）Hypothesis

4, Discussion

Body temperature rises by gazing at warm colors andIn research1, enough data as a result of our research

falls by gazing at cold colors.

was not gotten because the environment was not equal.

2, Methods

In research2, which was conducted after modifying the

Research1: Red and blue paper was selected for

was not suitable for judge that gazing color is related toresearch. Subjects were measured their temperaturechanging body temperature.

before and after they gazed at the paper for 5 minutes.

Therefore, the hypothesis is judged to be wrong.

conditions, more accurate data was gotten. However, it

On the other hand, some people said they felt cool
while watching blue, so it is thought that watching color
does not change the body temperature, but only affects
the sensible temperature.
（figure1）

5, Reference

Research2: At first, subjects were measured their「 Homepage color scheme that can be understoodtemperature and waited 2 minutes. Temperature isfrom the basics」(webcolordesign.net)

taken again and we set (figure1) and gaze the color.

Does the higher the heart rate, the better the concentration?
2-2

Igusa Rena

Kasahara Airi

Kabasawa Shiori

Abstract
In order to improve learning efficiency in the future, research on the relationship between heart rate andconcentration was considered useful.
1 Introduction

3 Result⑴ Purpose~Experiment1~<Calculation>

When studying for a long time, if you can improvenormal time

your concentration while switching your mood by
exercising, it will be two birds with one stone.
⑵Hypothesis
The higher the heart rate, the better the ability toafter exercise

pulse

time

mistakes

pulse

time

mistakes

A

80

1:42

1

128

1:33

1

B

80

2:54

0

160

1:47

0

C

72

3:11

0

108

1:36

0

D

84

1:19

0

148

1:16

0

<Memorization test>

concentrate.
⑶Reason for the hypothesis
First, it makes it easier for oxygen to reach the brain.
Second, dopamine and adrenaline come out.
~Experiment2~<Calculation>
２ Methods~Experiment1~①Take the pulse of 7 people.
②Divide into groups of 4 and 3.
③ Have three people remember the contents of acertain material.
④Have four people multiplied by 100 squares.

4 Consideration⑤Have the people who did ③ and ④ exercise for

What can be said from Experiment1

less than 2 minutes on another day.

・ There is relationship between heart rate and⑥Then, conduct the same experiments as in ①.

concentration.→The test results were better when

⑦To compare the score or time of the first and second

the heart rate was high than when the heart rate

rounds.

was low.

⑧Ask collaborators to answer the questionnaire.

What can be said from Experiment2
・There is no relationship between heart rate and~Experiment2~

concentration.→There were many opinions that it① Take the pules of 4 people.

was easier to calculate the heart rate in normal② Have four people do complicated calculations.

times. There was no difference in the test results③ The following is the same as the contents of thewhether the heart rate was high or low.

experiment 1.

From the results of Experiment1 and Experiment2,
it is considered that there is no relationshipbetween heart rate and concentration.

Measure to reduce women being molested
2-2 Group12 Yui Matsushima Natsuko Yoshida

Abstract
Researching the differences on how we notice signs coming from other directions while using smartphones andearphones causing increased insensitivity to the environment around us.

1. Introduction
Purpose: To confirm

themeasures

which

are

introduced around the world, to see if these measuresare effective.

３．Result
・Using earphones

Hypothesis: The places which are prone to harm have

It was impossible to hear ambient sounds even at

something in common.

the lowest volume.

2. Methods

・Walking normally average ２．８４ｍ①Leave 5 meters between personA・Using smartphone average ２．０４ｍ

and personB in front of A.

B②Start walking at the same time,and A tries to catch up with B.

m5m③On feeling A coming too close, B

5

raises her hand. At that time,4

both of them stop walking.

3④Measure the distance between A

A

and B.
⑤Repeat three conditions.
1)Walking normally2)Using a smartphone3)Using earphones➊From Gaccom 安全ナビ, pick out two places which
are prone to harm.
➋ Using “Google Map”, examine road width, street
lights and the look of the place.

Walking normally

6

Smartphone

2
1
0
0

10

20

30

40

50

Road width, street lights and the look of the place
could not be strong evidence.

４. Discussion
・Using earphones prevents us from hearing ambient
sounds completely regardless of the volume.
・When we walk while using the smartphone, we end
up concentrating on the smartphone and become
insensitive to ambient sounds or signs.
・We have to look out even though the road is notnarrow and dark because there are not very
differences between the places which are prone toharm and not.

５．ReferanceResearch to dry hair quickly
2-2 group15

Machi Yonekura Shio Kasukawa Moeka Baba

Abstract
It is waste of time to dry your hair for a long time. It can be described that how to get rid of wasted time in aneasy way that anyone can. To address these problems, we researched how to dry hair quickly of four ways, andevaluated, it finds broking of three parts of the best way to dry hair quickly.

Introduction

Results<The wig usedin the experiment>

ⅰ.Backgroundaverage time

We felt that there are a lot of Maejo students

Standard

12:22

who think it was a waste of time to even dry

Blocking 2parts

9:43

their hair. Then, we want to study how to

Blocking 3parts

7:40

Blocking 4parts

10:36

Combing

8:03

reduce the drying time. In the paper, we willstate it.
ⅱ.Hypothesis

Figure1: Average time to dry four methods five times.

① The more hair you divide, the shorter time
will take to dry.

Difference② The time to dry hair using comb is shorter
than not using it.
The reason of hypothesis is that we thoughtmuch wind through the hair by combing andFrom Figure1 and figure2,

Blocking 2parts-2:35

blocking the three parts

Blocking 3parts-4:38

make a difference of up to

Blocking 4parts-1:36

Combing-4:19

parting it.

4 minutes and 38 seconds
from the standard. Also,
the comb drying way the

Figure2: Difference from the standard.

Methods<Premise>second quickly.

Discussion

The standard weight was determined from the ① As a result, blocking three parts took time shorter four
experimental results obtained in the preliminary

minutes thirty eighth second to dry wig than the way took

experiment. Common to experiment ① and ②,

time the longest. Blocking three parts is the best way to

wig soaking with standard water was weighted. It

dry it quickly. Considering this result, blocking two parts

was dried until the standard mass. Also, indoor

prevented the wig from passing enough wind becausetemperature and humidity were not thought for thisamount of parting hair is little. Moisture of tip of hair fell

experiment.

by blocking four parts, because amount of parting hair is① It is given a trial the way of blocking which parttoo much. After all, the wig kept state wet.

it two stages, three stages and four stages each ② Drying with hair combed is second the best way to dry
five times. It was timed average times which

wig quickly. The result was thought the wind passed all

taken it dried.

parts like ① experiment.

② It was dried with drier, combed it. It was timed
average times which taken it dried like ①.

*Blocking ⋯Part the hair, small pieces.

2-4 Yuna Iizuka

higher in A than B cactus synthesizing in the sunshin
CAM type of photosynthesis is Cactus’characteristics
different from other plants.Endurance for dryness ofExperiment 1

cactuses might be connected with this photosynthesis.

beforeahter

beforeahter

On CAM type of photosynthesis, cactuses open its
stomas to get CO₂ at night. They convent CO₂ into
malic acid. In the daytime, cactus synthesizes sugar
taking CO₂ out malic acid it stored. We examined thisphotosynthesis attracting relation with CO₂,
breathing ,transpiration.

a ba b

Most Cactuses originally come from Americas, so wea b; Dolichothele surculosa ab; Echinopsis calochlora

used two kinds of cactuses ,one is Dolichothele

the concentrate of carbon dioxide rised inA-a, didn’t

surculosa ,the other is Echinopsis calochlora.Wechange in B-a.

prepared circumstances [A and B],and bags [a and b] .

Experiment2 change of weight (g)123average

1

2

A-a

-0.91

-0.28

-0.3

-0.4967-0.82-0.66 -0.69-0.7233

B:out the sunlight / colder than circumstance A

A-b

-0.16

-1.26

-0.68

-0.7

-1.63

-0.66 -0.55-0.9467

a:bag of air

B-a

-0.04

0.05

0.15

0.0533-0.16-0.64 -0.04

-0.28

B-b

0.04 0.15 0.18 0.1233
Dolichothele surculosa

A: in the sunshine

b:bag of exhaled breathe

Experiment 1;put cactus into bag a or b. gauge the3average-0.2 -0.05
0 -0.0833
Echinopsis calochlora

concentrate of CO₂ with gas detector tube after 8 hour.

Weight decrease in both A-a and A-b.Dolichothele

Experiment 2;prepare a bottle for cactus has small

surculosa’s weight increase in B-b.

opening,make nail polish forming on the surface ofExperiment 3

water to prevent water from evaporating .weigh cactus
and bottle together before putting into plastic bag .

phDolichothele A
surculosa

B

6.23

brix

ph

2.3 Echinopsis

5.18

2

calochlora

brix

5.3

1.4

5.18

1.1

Experiment 3;cut cactus into pieces ,squash the

Acidity is strongr in B than A .percentage of brix is

cactus ,examine cactus’s sap using ph meter and sugar

higher in A than B .

content meter

Hypothesis

Released CO₂ seems to be more than absorbed CO₂ in

Experiment 1;concentration of CO₂ decline muchthe sun, be as much as absorbed CO₂ at night,

on B than A because cactuses open its stomas at night.

Dolichothele surculosa ‘ ｓ

In bagｂ,cactus try to get CO₂concentration of CO₂

considered to be caused by function of spine collecting

declines.

morning water. Spine’s difference between Echinopsis

experiment2;amount of decrease is much in B thancalochlora and Dolichothele surculosa seems to bring

A ,and in b than a because cactuses open its stomas at

result of experient2. Acidity in B seem to be from malicnight.

acid. Higher brix percent considered to be a solid

Experiment3;ph of cactus of B is smaller than it of A

created by photosynthesis

by malic acidbrix percent measured by sugar content meter isweight increasing is{Horibe’slabolatory}https://www3.chub
u.ac.jp/faculty/horibe_takanori/himitu/

How to remove more E. coli than alcohol disinfection
with a single hand wash？

～Focus on the difference in time～
2－7group2 Arai Chiharu

Araki Miyu Kanuma Rikako

Abstract
As a result of examining the amount of E. coli on the hands using an agar medium, The amount when washinghands for 45 seconds was closest to the effect of using alcohol
1.Introduction

The 1 ㎠ grid on the back of the hand petri dish wasused to measure E. coli.

(1)Purpose Though there is no alcohol,

we want tosubstitute by hand washing

Relationship between time to wash hands and amountof E. coli remaining
6㎠(2)Hypothesis It would take 30 minutes. It is

5
5

4.7

because it often said that 30 minutes is necessary to

impossible in less than 30 seconds from thepreliminary experiment.

2.Methods/Research

4amount of E.coil

wash our hands thoroughly. It was found that it was

3.2
3

2

1

0

<Used Products>

３０

４５

６０

time

70vol%alcohol 3.1ml, hand soap(kireikirei), agar

The result when using alcohol was 1.0 ㎠.

water 300ml(to rinse away after washing hands)

45 seconds was the closest to the result of alcohol.

<How agar works>ｓ

4.Discussion

Agar contains substances that E.coli likes. When E.coli
adheres to agar, E.coli grows.
<Experimental method>① 3 people wash 3 times each in 30, 45 and 60
seconds .
② After washing their hands, press their hands

1.It is considered that 30 seconds is not enough time
because the most bacteria remained at 30 seconds.
2. It is probable that the reason why the bacteria
remained at 60 seconds than at 45 seconds was that thesoap had dried up while washing the hands.

against the agar.
③ Observe after leaving at 37 degrees for 24 hours.

5.Referance
厚生労働省―手洗い https://www.mhlw.go.jp
インフル対策に手ピカジェル／健栄製薬（公式）www.influ-enza.jp

3.Result

Grow your Original Succulents～How to make it your favorite color～２-7 3Osawa Nonoka Kubo Hinano

decreased from day to day.

Abstract
In order to grow succulents to the desired color,
we investigated the relationship between theautumn leaves and the temperature of succulents.

１． Introduction(1) Purpose
Make succulents the color you want.
(2) Hypothesis
Succulents turn red when there in a temperature

1day

different.

14day

Ground：In the preliminary study, the temperature

From the 14day, the stem part turned slightly red.

was kept at 10℃.

4.Discussion

２． Methods

On the 14th, succulents began to show signs ofPlace the succulents near a window in the sun atturning red, while the temperature difference was

8am and place them in a cool incubator set at 5℃

small and scattered, contrary hypothesis.

after school. Then, the temperature difference

From this result, it is conceivable that thefrom the maximum temperature of the day isdifference in temperature has nothing to do withcalculated and recorded.

the autumn leaves of succulents. Alternatively,

３.Research results

questions arise as to whether there was a problem
with the method of the experiment or the method（℃）

Temperature differenceof obtaining the results.
If there is a problem with the method, it could

20

be due to the fact that only two strains of

18
16

succulents could be used for money and time, the14

short duration of experimentation, and the method

12

of

10

measuringandcalculating

temperature

difference.

8
6

Therefore, I order to confirm the authenticity

4of the first hypothesis, it is necessary to first2

review the experimental method and consider which0
1 2 3 4 5 6 7 8 9 10 11 12 13 14（day）

one was wrong, the temporary method or theexperimental method.

５．Reference
The temperature difference was about 7.9 to 17.8

前橋の過去の天気

degrees Celsius, and there was not much change,

Weather.goo.ne.jp

and the temperature difference increased orResearch to visualize smartphone dirt
2-7-6 Uchida Chisato/ Wasada Ayano
1 Abstract
Now that infectious diseases have become a problem, we have been interested in and researched the germs that stuck to smartphonecases. When a control experiment was conducted under 3 conditions, it was found that smartphone cases have a lot of germs, and that
there was no significant difference in the effectiveness of the three disinfection methods.

2 Introduction

4 Result

The COVID-19 epidemic has made people more sensitive to the

Figure 1. Wipe with tissue

germs than ever before. One research showed that more than 5①Spots were reduced from 8.75 squares tomillion germs per square centimeter were stuck to our hands. If

0.35 squares. 96% of E-coli was disinfected.

so, there may be a lot of germs on the smartphone cases. By
visualizing the germs, you can feel the existence. Also, finding a

Figure 2. Wipe with alcohol disinfectant

simple and effective disinfection method will help to prevent②Spots were reduced from 19 points to 1

having illness.

point. 95% of E-coli was disinfected.

➡Hypothesis(1) There are germs on the entire surface of the smartphone

Figure 3. Wipe with disinfectant sheetcases, because in the study, a lot of germs were detected by③Spots were reduced from 29 points to 0.5

MC-Media Pad, which can visualize germs.

points. 98% of E-coli was disinfected.

(2) The disinfection sheet can reduce E.coli the most because a①Wipe with tissue (Before and after)

disinfectant sheet is available for smartphone cases.

3 Method(1) A controled experiment is conducted under the following 3
conditions. ( ① wipe with tissue ② wipe with alcohol
disinfectant ③ wipe with disinfectant sheet)(2) Using agar that propagates E.coli, compare changes before
and after treatment.

5 Conclusion(1) We did not know how dirty the smartphone was because the[3 way of processing]usage time and usage were not decided, but in any case, we①Tissue: blow smartphone cases and wipe it with tissue 6 times.

found that E.coli was stuck to entire back of the smartphone② Alcohol disinfectant: add 1 ml of alcohol disinfectant toin daily life.

Kimwipe and wipe the smartphone cases with it 6 times.

(2) Contrary to hypothesis, all process we did disinfect 95%③Disinfectant sheet: non-alcoholic, available with smartphone

germs or more. Considering the ease of use, it was foundcases, wipe them with the disinfectant sheet 6 times.

that even tissue can sufficiently reduce the amount of germs[How to compare]

without alcohol, and all our disinfect methods were simple

Divide the petri dish (8cm・14cm) into 27 squares and countand effected, so it will be easy to take these actions into

the amount of spots.

everyday lives.

*The same person wipes all smartphone cases.

It is better to choose how to clean your smartphone cases.

*The smartphone case used in the experiment is plastic andpurchased at DAISO.

6 Reference*the disinfectant sheet used in the experiment is `Kao Quickle

手洗いの科学

Joan Jokin Sheet Keitaiyo.

https://pro.saraya.com/pro-tearai/science/index.html

Extermination of ants
without using commercial ant repellent
2-7-7 Mayu Kikuchi Noyuki Cho

Abstract
We did the experiment to learn how to exterminate ants without insecticide. We prepared some familiar
substances and searched for the one that ants most avoid.

Introduction

ResultWe wanted to get rid of without using commerciallyavailable, ant repellents, so we focused on pheromone,and made this plan. But pheromone has not yet been
elucidated, and we have decided that it is difficult for
us to deal with it. So we looked for ways to get rid of
ants

with

nearbysubstances

without

three times

average

soap

once
24.5

twice
26.9

18.5

23.3

ground coffee powder

33.0

21.8

12.1

22.3

coffee liquid

56.3

37.3

204.0

99.2

mint

28.5

39.8

16.8

28.4

cltric acid

39.3

267.0

354.8

221.0

water

21.3

48.5

52.0

40.6

using

commercially available ant repellents. Experiments

Units: The time it takes for ants to escape from thewere conducted using lauric acid, which is believed tosquare frame (Seconds)

have antibacterial activity, citric acid and mint with an

Discussion

ant-hating odor, and strong-smelling coffee.

Because the number of experiments was low due toMethodant deaths, statistical analysis showed no meaningful① Mix 1.00g of a substance*

difference. But the substances that are considered towith 1.00g of water in abe effective as ant repellents are actually compounded

beaker. Prepare this as muchwith the ingredients of the substances, which areas the of different types ofeffective in various ways. We thought cosmetics worldsubstances.

replace ant repellents. If we increase the number of② Mark a copier paper with a square by fiveexperiments or the number of other candidates, we

centimeters with a bite. Paint each candidate

might get the results new wanted.

substance with a glass bar on a drawn mark.

Referance③ Place an ant inside a squre and time it takes for her
to escape.

「アリ類の化学的行動制御機構の研究と害虫管理への利用」
http://jppa.or.jp/archive/pdf/64_09_26.pdf「P-52 トビイロケアリ(Lasius japonics)のフェロモン
類の解明：⾧鎖アルキルケトン類の道しるべフェロモンとしての可能性(ポスター発表の部)」

Substances used *Insect repellent…soap containing lauric acid
Smell…ground coffee powder, coffee liquid, cltric acidhttps://www.jstage.jst.go.jp/article/tennenyuki/54/0/
54_609/_article/-char/ja/

Kinds and Condition of Algae Occurring in the Aquarium of Killfish~Paying attention to light color,water quality and pH~
2-7-11 Machida Ayaka Kobayashi Moeka Seki Sakurako
Abstract
We wanted to know what algae are produced by the conditions of※ in the experiment,the conditions did not match and the correct

light color,water quality and pH,so we created various coditions andresearch results were not obtanained.Therefore,it was decided to

conducted our research. As aresult,we ware not able to obtain

examine by referring to the Internet,picturebooks and litereature.

common conditions that are likely to cause algaes from theexperiment. However,we were able to summarize the conditions byreferring to various materials.

Consideration

Hypothesis

・Blue algae.....Containing a blue pigment called chlorophyll andMainly, green algae, diatoms, blue green algae, red algae occur,

phycocyanin. Occur in a place where the current of water does not

besides that dinophyceae, crypto, algae, euglena algae andhit much.

glaucophyte occur.

・ Eddy flagellates.....There are many varieties,not particular,butthey still tend to prefer light. There are many reports abroad that

The Contents of a Study

raising the water temperature to 28 degrees Celsius temporarily➀ Prepare 15 killfish and put them in a 5L aquarium. Putt thecalmed down Dinos’ power.

water in the tank after 7 days in 10mL beakers,and prepare 6

・Led algae.....Occur only inrunning water environments

beakers each whose pH is adjusted to acidity,neutral and mild

Eutrophication of aquariums is another cause.

alikaline.Mild acidity,neutral, and alkaline werw added to

Diatomaceous substance.....Excessive nutrition and lock of lightanartificial meteorological instrument set at25 degrees Celsius, andcause.When the water quality stabilizes, if disappears naturally.

the light color was red,green,and white (80 light quantity) and left

・Filiform algae.....Often seen when overnourished or lit. It often

unattended for 10 days.10 days later,I took out the beaker andgrows where water flows easily.

checked if the algae were growing and examined them under amicroscope.Put the killfish in the aquarium and put the water fromthe aquarium in a

beaker for 17 days and experimented andSummary・Irradiation of blue

observed the same as the previous experiment.

andyellow wavelengths for a➁ When we first observed the clean water quality,we found that

relatively long

red algae were found in acidic beakers and green algae were foundtime results in weakening ofin other beakers.

thegrass and growth of algae.

③ Put killfish in the aquarium and putthe water from the・ Inaquarium 17 days old in abeaker to conduct the same experimentis easily transmitted. Therefore, algae have an accessory pigment:

as the one on the 10th day.

chlorophyll b, c,carotenoid, phycobilin, auxiliary chlirophyll thatclear water such as an aquarium, blue light around 480nm

easily absorbs such blue and yellow lights.

Experimental Result

References

DAY 7

DAY17

Comparison of the antiseptic effect of hand soap
used at schools or home
2－２ Kana Akutsu Kinuka Iizuka

Abstract

The importance of washing our hands was increasing now. It can be described that hand soaps that have high antiseptic
effect are needed; however, it can be difficult to know which the most effective hand soap to choose at supermarkets.
To address these problems, we researched the antiseptic effect of hand soaps by using culture mediums for Escherichia
coli, and “kirei kirei” was turned out to be the most effective hand soap.

3. Result

1. Introduction
A purpose is to known the imminent hand soap that can

Kirei kirei

reduce bacteria of the hand most. Hand soap that canmake a fine bubble is good for wash stains out of hands.
Bubble is finer then surface area of stick to bubble inhands is large and it is easy to wash away stain and germ

Syabonetto

because high-density bubble makes suction power due
to a physical shape.
①

②
Arbos

③
I

① Kirei kirei
Counterpart② Syabonetto pink
③ Arbos

2. Methods & Research

4. Discussion

A culture medium for Escherichia coli was used. Hands

・In order of the culture medium with the lowest number

which have washed by four kinds of hand soap andof Escherichia coli propagated were “Kirei kirei”,

which have not done so were touched it. Hand soap used

“Syabonetto pink” and “Arbos medicated soap”.

in an experiment are “Kirei Kirei”,which is spread through・There is not a connection between the size of bubble

household,”Arbos medicated soap “ and “Syabonetto

and quantity of E.coli.

Pink”, which are used at school. They were kept in an
incubator for 24 hours. Moreover, they were taken

5. Reference

pictures and be observed. Two hands were used for each

Junko Sonoda,Takuya Sakai,Yukio Inomata.（2014）.

experiment. A way of washing hands and the time to do

Liquid Oil that Flows in Spaces of Aqueous Foam without

it was decided. The quantity of hand soap was unified by

Defoaming.

using same bottles.

Recycle Chalk
2-2-5 Ota Shione Tosaka Hana Suzuki Asae

Abstract It is wasteful to throw away a lot of chalk dust. To address this problem, chalk dust need to be new
chalk which is equal strength to off-the-shelf-products. For that, we searched the best percentage of water which ismixed with chalk dust. And we compared the strength of chalk we made with off-the-shelf-products by dropping
chalk. As a result, we discovered that the best proportion of water is 30%.

1 Introduction

4 Result

We want to reuse chalk dust someway because it iswaste that a large amount of chalk dust is thrown away
every day. For that, chalk dust need to be chalk whichis strong and can be written on blackboard.
(“Strength” means not to be broken easily when it isdropped.)

２Hypothesis
When the amount of water is 25% of the chalk dust, thechalk has the same strength as the off-the-shelf-(1) Chalk with 30% water to chalk dust was stronger

product.

than chalk with 25% water to chalk dust. Chalk with

Reason: According to the preceding experiment, we

30% water to chalk dust was nearer strength off-

found that chalk dust can be hardened by only adding

the-shelf-products.

water. In a preliminary experiment to confirm that,
25% was the easiest to make and the result was good.

(2) When chalk were dropped from any height, there
were no chalk which did not chip.
(3) Off-the-shelf-products was insoluble, while the

３ Methods

chalk we made was soluble.

① 20 grams of chalk dust is mixed with water.
② The mixture is put in the mold and is pushed withanother chalk.(Picture1)(4) Chalk with 25% water was easiest to make. Chalkwith under 25% water was difficult to put in themold. Chalk with over 30% water was difficult to③ It is dried for two days.

put out of the mold.

④ It is dropped while changing the height, andstrength is measured.(Picture2)

5 Discussion
From(1)and(4), chalk with 30% water was best.
From(3), our chalk need coating to prevent it frombeing soluble in water.

6 Reference
ダストレスチョークの工場紹介／日本理化学工業株式会社
https://www.rikagaku.co.jp/eco/monodane.php(Picture1)(Picture2)

25%→

30%→

2-2

group8

Saito Wakana

Takamatsu Rika Nagahama Taki

◎ABSTRUCT
A dirt playground after the rain often becomes muddy. It can be described that the drainage isbad, however it can be difficult to know what to do to make the current faster. To address the problem,
we paid attention to a layer of soil, and evaluated the order of soil to make water flow faster.
1. INTRODUCTION（１）Triger
After the rain, there was a puddle in theschoolyard or a park. When I saw it, I wished the

３．RESULT

water would flow out soon.
(2)Hypothesis
From the top, the order with the small, medium
and large particles is the largest.
2. METHODS/RESEARCH①Put soil in layers in a plastic bottle.
②Wrap clothes(10×10) around the mask of a
PET bottle.
↓Figure1↑Figure３③Fasten a public bottle to a beaker④Put 300ml of water in and measure the waterlevel for 60 seconds every 5 seconds. ↓Figure2↑Figure4
For example, S-M-B shows that from the top, theorder is the small, medium and large.
４．DISCUSSION（１）From preliminary experiment
As the size of the grain increases, the speed at which water passes is faster.
（２）From main experiment
When layers are formed according to the size of the grain, the flow of water becomes fast.
５．CONCLUSION
Our experiments are useful in the formation of soil in the park.

CONDITIONS FOR TOWELS TO DRY QUICKLY
2-3 (7)<Focus on color and placement> Katano Aya/Takahashi Satsuki
Abstract

Method(＊)

We searched for a way to dry the towels faster by using

Using white and black towels in a dark room that is

the thermoregulatory function of the zebra. We devised

not affected by sunlight or wind, I changed thethe arrangement of white and black towels andarrangement of white and black and dried the towels.

compared the difference in the amount of water before

Towels were dehydrated in a washing machine so thatand after drying. It was found that a mixture of white

there was no difference in the amount of waterand black dried faster than the same color. However,contained in the towels.

there was no change in the dryness of what was
sandwiched between white and black.

ResultThe

Introduction

Averagenumberwith black in the（ｇ）

of data

The reason I set the theme was because I learned in a

The arrangement
middle

was

○●○●

10

white stripes of zebras create airflow and lower body

○●●○

10

2.491 easiest to dry.
3.1

temperature.

●○○●

10

2.721

First of all, tentative study was conducted using 3
towels in the arrangement of ○○○, ●●●, ●○●and ○●○.
( ○ represents a white towel, ● represents a black
towel.) This experiment was performed 3 times.(The
Method is＊.)[Reduced water content]○●○・・・5.7g

Reduced water content（ｇ）

communication English text book that the black and

4.0
3.5
3.0
2.5
2.0
1.5
1.0
0.5
0.0
○●○●

○●●○

●○○●

●○●・・・5.6g○○○・・・3.0g●●●・・・2.8g

Discussion・We discovered a mixture of white

It seems that towels placed white and black alternately

and black dried faster than the same color was dried

dried quickly.

continuously.
・There was no change in the dryness of what was
sandwiched between white and black.

Reference
Genius English Communication Ⅱ(Taisyukan Publication)theEnvironmental safety in Maebashi Girls High School
2-3Group15 Momoko Arai

Naoko Soma

MO
Abstract

These trend：The place closest to the outside & where people

In order to inspect the safety of food in Maebashi Girls High School,

touched more is high adhesion rate.

we researched common bacteria and colon bacillus’s figure by

Theory1：Icreasing the rate of bacterial adhesion is affected by

Stamp method Bacterial test, and we inspect whether there’s colony

increasing the number of contacts and the area of contact of anumber.

mediating person.

Introduction

Theory2：E.coli living in soil adhers to the sole of outdoor

Purpose: Investigating where and how bacteria to harm

shoes, bacteria attachment rate to the floor increases throughhumans.

indoor shoes.

<Used Instrument>

EX.2
Place

・MC-Media Pad[Standard agar medium & E.coli agar medium]
・Incubator

Average(E.coli) SD(E.coli)

Outer shoes

195 74.3404331

Indoor shoes

41.5 47.1937496

Entrance carpet

355 535.166796<Experimental method>

Audio-visual classroom

10 5.14781507

A strap on train

26

17.39253

1:Dropping refine water on MC-Media Pad.

Escalator

95.612486

Scrouge

002:Sticking MC-Media Pad to spot for 10 seconds.
①⋆the data are applied to the “ Ten Cate’s evaluation method” .

⇔the fungi in the soil or mud sticked on the outdoor shoes

Results & Discussion

propagate and spread on the entrance carpet which then carried by“Ten Cate’s evaluation method”
Number of colonies Degree of contamination
0

Clean liness<10

A little mild

10~30

Mild

30~100A little severe>100

Indoor shoes＜Outdoor shoes…4.7 time difference

the indoor shoes causing the fungi to spread on the entire school
floors.
➁Audio-visual classroom＜Entrance carpet…35 times
difference

Severe>Theory2 is right.

EX.1③Scrouge＜ A strap on the train>Theory1 proved to be true.

Conclusions
The floor and where people touched more are
dangerous because of its bacterial adresion rate.
Washing and sterilizing hands is very important forhygiene.
Place
Entrance carpet

Average(Common bacteria) SD(Common bacteria) Average(E.coli) SD(E.coli)
1145

666.8024445

355

535.1668

Floor in a classroom

119.2561.32992744

2

1.8547237

Flooring

110.5

38.62965182

5.75

4.6368092
0.4330127

Toilet Seat96

158.2891026

0.25

Floor in a self-studyroom

94.25

60.40436656

2.25

3.6

Doorknob in a classroom

57.25

53.45558904

0.75

0.4330127

Doorknob in a self-studyroom

47.25

66.43558911

0

0

42

47.8295585

00Gymnasium Aisle

41.75

54.48449321

0.75

0.4898979

Desk in a classroom

12.25

3.418698583

10.7483315

Scourge

11.25

10.59186008

00Shoebox

9.75

12.51559028

0.75

0.7071068

A window in a classroom

5.75

2.653299832

0.25

0.4330127

A window in a self-studyroom

3.25

0.433012702

2.5

2.4494897

Desk in a self-studyroom

References & Biography
・150147_008.PDF 浜田高校
https://www.jst.go.jp/cpse/jissen/pdf/houkoku/SG150147_008.pdf
・日水製薬コスモ会❘微生物検査の基礎知識
http://cosmokai.com/testingmanual/To reduce the amount of detergent used to wash
off the fat and protein stairs after grilling pork
2-4・2 Chinatsu Kishi Ryona Fueki

Abstract
It can be described that people use a large amount of detergent.
To address this problem, we did the experiments that we washed off stains by using something instead of detergent.
As a result, we were able to find a more environmentally friendly way to wash off stains.

Introduction(1) Reason
We were interested in our daily life.

Result
①

28℃

first

Hard

(2) Hypothesistowash off① We can reduce the amount of detergent by

68℃

Completely

Washed off

washeda little

off(withoutsoaking a pan of pork in hot water because thefat of pork melts at 28℃-48℃.

48℃

detergent)secondThe same

The same

Completely② We can reduce the amount of detergent byusing something other than detergent because

washed off
third

The same

The same

The same

we don’t have to use detergent to wash off
stains.

Methods/Research① 1,Bake the pork in a pan for 3 minutes.

②

flour

vinegarfirst

Hard to wash off

Easy to wash off

secondThe same

The same

third

The same

The same

2,Put 200ml of hot water at 28℃,48℃, and 68℃
in a pan and leave it for 5 minutes.

Conclusion

3,Wash it without detergent.

・It was effective to soak a pan in hot water at 48℃.

4,Wash it with detergent if the stains were washed・It was best to use vinegar instead of detergent.

off.
② 1,Bake the pork in a pan for 3 minutes.
2,Use flour and vinegar instead of detergent towash off stains.

・It seems that the combination of hot water at 48℃
and vinegar is the strongest.
・We wish our research could have a positive impact on
the environment.

・flour : water =10:100&10:50(ml)・vinegar = 20,30,40,50(g)References
https://kurashinista.jp/column/detail/4844
https://hama73.com/archives/3743
https://yourmystar.jp/relivers/pot-burnt-how-todrop/

To discover ways to stop the stream of the cigarette smoke from the smoking area at Maebashi station, theexperiment was to spread smoke of incense sticks as cigarette smoke into the model of smoking area. Building likethe eaves is the best way to avoid none smokers inhaling the cigarette smoke. Our hypothesis is right【Experiment3】【Purpose】

5

No windpaper eaves

The smoke of the cigarette sometimes makes us

5c〃Plastic eaves

uncomfortable. Smokers have the right to smoke but
also none smokers have the right not to smoke.
Reducing the smoke of cigarette without much money【Experiment1】

or big facilities is necessary. This time the smoking area

1,Spread on road

2＆3,Two partition was better

4,Leaked from under the eaves

5,Got up along the eaves

at Maebashi was used for the experiment.
【Hypothesis】
・Setting eaves from the bus terminal to the smoking
area.

Air flow along the slope. Ex) Cloud goesup along the slope of the mountain.
・Setting partition like these.

【Experiment2】
3＆3a＆3b,

5＆5a＆5b,

When wind was strong, smoke flow.

Only little smoke flowed【material】
・The model of smoke area from styrene board
・Incense sticks

・A fan to make wind・Anemometer

・Camera【Experiment3】
5＆5c,plastic eaves could not【Experiment1】
1

No【Experiment2】

stop smoke

Nothing3

No wind

Two partitions

Smoke of b was
too fast to be seen.

wind
2

〃

A partition

3a

1.0 m/s〃

3〃

Two partitions

3b2,0m/s

〃

4

〃

Eaves

5

No windEaves and twopartitions

5〃

Eaves and two

5a

1.0 m/s〃partitions
5b

2.0 m/s〃

Setting eaves and two partitions is the best way.



A wind speed is not affect the stream of the smoke.

The paper eaves is better than the plastic one.

A survey of geothermal power
generation in Gunma
２－5 Rinka Oya

Aina Ishida

Hinane Ogashiwa

Abstract

There are a lot of hot springs in Gunma. It can be described that Gunma has a potential that electricity can beproduced by geothermal power generation, one of the renewable energies.
Now that global warming is a problem, environmentally friendly power generation should be used efficiently. To
address these problems, we researched whether we can build a geothermal power station or not, in terms of themechanism of geothermal power generation and Gunma geography.
Methods/Research

We researched the following two things, using books
and Internet.
1 The mechanism of geothermal power generation
2 Geographical conditions of Gunma and geothermal
power generation
Note: We do not consider the effect on ecosystems.
ResultⅠ) The mechanism of geothermal power generation

Natural steam generated from the heat of to turn aturbine. There are two major systems：Flash method
and Binary method. The former uses hot water at
200℃ orabove, while thelatter uses at
80℃ or above.
We focused on
Binary method
because it issuitable for hot
spring area.

ⅰ) A construction project is being conducted in thesouth of Mt. Akagiyama.
The reasons as follows.
⓵There are caldera in common with existing
geothermal power station.
⓶There are changed strata which shows signs of
hot water.
⓷In the past, hot water at about 165℃ was found adepth of one thousand meters.
ⅱ）Other places where construction is possible.
thevolumeofaturecooling water［10［℃］thousand ㎥］

Distance*１<The necessary for Binary method>◦sufficient hot water (80℃ or above)◦cooling water (20～25℃,120t/hour)・There is ample land,12.2 million cooling water andenough hot water can be obtained around Lake.
Haruna(Figure1 and *1).
・The endowment of hydrothermal resource development
in Gunma Prefecture(53～120℃) is 200～250kW/㎢,
which is the third largest in Japan.

Discussion

Ⅱ）Geographical conditions of Gunma and geothermal
power generation

temperDistribution map(Figure1)

distance

altitude［㎞］

drop［ｍ］

Mt.Akagiyama

43,2

1320

0,90

144

Mt.Haruna

43,1

1220

6,0

444

From the result, it was found that ageothermal power station can be constructed in
Gunma Prefecture because it meets theconditions required for the construction of ageothermal station.

Reference「Newton」 August 15th,2012「デジタル朝日新聞」（www.ashahi.com）「地熱発電の仕組み」（geothermal.jogmee.go.jp）「地熱発電の仕組みとは？」（rakuene-shop.jp）「群馬県における再生可能エネルギーの現状と課題」（www.pref.gunma.jp）「第６章 地熱発電の賦存量および導入ポテンシャルー環境省」（www.env.go.jp）「Google マップ」

A New Approach to Reduction of Cigarette Smoke
2-5 12 Miyu Shimizu Akiho Ishii
Abstract
Cigarette smoke is harmful to the health. Generating air current by making gaps of temperature is suitable torealize the smoking area outside that takes non-smokers into consideration from the viewpoint of expenses to set
up it and prevention the spread of infection of COVID-19. From results of experiment, we can say that air
current can be generated by making gaps of temperature in corrugated box.

1. Introduction

2. Methods

We feel discomfort with the smell of cigarette smoke when

(1) Research of the range of rising temperature of material

we walk near the smoking area in front of Maebashi Station(2) Research whether air current is generated by making

and cigarette smoke is harmful to our health.

gaps of temperature in corrugated box

Air current

Up draftHot

1.

sunny place or shade2.

color of the bottom [white or black]3. material of bottom [artificial turf or soil]

Cool

To create the smoking area and the community that takes
everyone into consideration, including smokers, generating
air current by making gaps of temperature is useful.

3. Result(1) Sunny place and Shade(2) White or Black

Sunny place

Shade

Beginning(℃)

19.6

19.6

10minitue later(℃)

54

time(no light)

0:41

Black

White

beginning(℃)

16.8

16.8

22.3

10minitue later(℃)

92.6

0:05

time(light)time(no light)

Table1 the change of temperature and time thatsmoke flows(3) Artificial turf or Soil
Artificial turf

Soil

Beginning(℃)

18.3

18

57.6

10minitue later(℃)

102.4

86.4

1:30

0:00

time(light)

1:08

0:34

0:49

0:34

time(no light)

0:31

0:51

Table2 the change of temperature and time thatsmoke flows

Graph1 the correlation between gaps of temperature and time (no light)

Table3 the change of temperature and time thatsmoke flows

Graph2 the correlation between gaps of temperature and time (light)

4. Discussion
From results that time that smoke flows towards side which the temperature is high is longer, it can besaid that air current can be generated by making gaps of temperature. The trend that the case of light isstronger than the case of no light. Difference of the case of no light is smaller than the case of light. It isbecause that the temperature of no light dropped more than that of light and gaps of temperature
become small.

Investigate changes in temperature and humidity
inside masks depending on the materials of the masks
2-6 (14) Kitazawa Miki, Ichikura Nao

Abstract We used three types of the mask and researched the temperature and humidity change to makeour mask life comfortable. Their change in this order. Cotton→Polyester→Non-woven

3.Result

1. Introduction

RH[％]

cottonWe think that we want to make our life

①

21.5

14.4

14.1

comfortable by putting on the masks suitable

②

23.2

16.6

11.6

for each seasons, preventing expansion of

TEMP[℃]

cotton

①

0.48

0.39

0.27

②

0.37

0.52

0.27

(1) backgroundthe infections disease.

(2) hypothesis
Cotton→Polyester→Non-woven⇒the temperature and humidity variation
inside the masks after putting on thempolyester non-woven

polyester non-woven(the amount of increase in temperature andhumidity inside the masks)

・Cotton→Polyester→Non-woven
The temperature and humidity change
in this order.

2.Methods

・condition ② is more variable than

(1)the used things
・three types of the masks ・timer
・thermo-hygrometercondition ①・the temperature change is different fromeach materials

4.Discussion
・looking at the whole, the temperature andhumidity change in next order

Cotton→Polyester→Non-woven
top : cotton(cotton100％,double gauze)・ it is easy to change the temperature andmiddle : non-woven

humidity when breathing by the nose

bottom : polyester(polyester95%

rather than reading aloud,polyurethane5%)(2)experimental procedures
1. put on the masks without breathing
2. carry out according to the conditions
3. stop breath and gauge the temperatureand humidity in 3second by entering
thermo-hygrometer from side of the masks

・the air in the masks is not muffled, because
the air escape easily with the momentum of
making a voice
Condition① read aloud in 1minute② breathe by the nose in 1minuteThe least amount of detergent that completely removes dirt
２－７－１３ M.ando N.nakajima

Abstract
An experiment was conducted with the desire to know the minimum amount of detergent that would remove stains toprevent overuse of detergent. The results showed that 460 microliters completely removed the dirt.

Introduction(１)Purpose
I wanted to find out the right amount of detergent tocompletely remove stains was determined in 15

use to prevent overuse of detergent and reduce the harm

seconds

to the environment.

detergent solution under the same condition asbyvarying

theconcentrationof①.

④The experiment was repeated 4 times for each(２)Hypothesis
The stains are completely removed when thesolution volume.

recommended amount(750µl/l)written on the detergent
bottle is used.

←０μl←200μl←400µl←440μl←460μl←600µlResearch(１)The time to completely remove dirt
was investigated when experimenting
with a guideline amount.

Method：①The dishes were lined with a 5 cm
line with a thick Mckee and patted with adetergent solution at a concentration of 750 µl/l
with as little pressure as possible with a sponge.

②The time to completely remove the stains
was visually examined.

time

Result

1st

2st

3st

4st

5st

16s

16s

15s

15s

15s

(２)As a result of the investigation in (１),The minimum amount of detergent that cancompletely remove stains was investigated in 15
seconds.

Method：③The minimum amount of solution that could

The result of (１)was calculated to be 15 seconds on
average. And the experiment of (２)was performed using
the result. In the experiment(２),as shown in the above
picture,

the

stain

was

completely

removedat

460µl/l,and the stain was visually confirmed at

440μl/l ,so the minimum amount of detergent that cancompletely remove the stain on the dish is 460μl/l.

Material that does not allow ultraviolet rays to pass through
２－７-14

Nao Takahashi

Chizuru Matsuura

Abstract
By using nature the color of banana changes when it gets tanned, we found out 4 kinds of materials that does notallow ultraviolet rays to pass through.

1 Introduction

3 Result（１）Purpose

1. polyester 2.nylon 3.cotton 4.linen

We often go out and active in the sun at clubactivity.

nylon

polyester

cottonlinen

So, the probility of getting skincancer is increase.
Therefore we wish if we could prevent ultraviolet rays
by founding material that does not allow ultraviolet rays
to pass though.
（２）Hypothesis
1 .polyester

2.nylon

3 .4. linen ,cotton

1 .polyester and nylon are made of synthetic fiders andare artificially made with on emphasis on functionality.
So we thought they are prevent ultraviolet rays thannatural fiber such as linen and cotton.
2.Polyester

fiber

have

naturewhich

prevent

picture２transparent of visible light .so, we thought polyester

4 Conclusion

is the most difficult to through ultraviolet rays.

Polyester has heat resistant properties and is resistantto sunlight.

2 Methods/Research

Heat resistant temperature of polyester fiberFirst,wrap two pieces of polyester,nylon,linen,andHeat resistant

Softtening point

230∼240℃

cotton cloth around one banana.

temperature

Melting point255~260℃

Next,place the banana in direct sunlight for 8hours a

Weatherability

Intensity hardly decreases evenday for 3days. The darker the banana color, the morewith long term exposure to theultraviolet rays pass through.

outside air.
From the above, polyester is the most effective
considering the surburn caused by ultraviolet rays andthe future impact of it.

But, the ease of passing

ultraviolet rays may have chanced depending on how
the clothes is folded. So we would like to make it anissue for the future.
Referenceswww.2009-2020 Toishi.info All rights reserved.
picture1

What condition to keep congelation of WATER TO GRAB
～Observe how to make～2―1 group6【Incentive】

Haruka KatoAi Suzuki【Method】

Now, the glove needs us to reduce plastics. Then,

１．Dissolve A/B in each water.

what should we do to reduce plastic bottles?
Therefore, in this study, we researched how to exploit

２．Heat up a mixture of water and B to 10/20/40
degree.

WATER TO GRAB.

３．Soak a solution of A to B for 10 minutes.
【Material and Introduction】
４．Close a lid and leave it in an area out of direct●What is WATER TO GRAB?

sunlight.

It was made for the purpose of using as an alternative

５．Weight it after 5min/1h/2h/5h/6h.(each 9 times)

to plastic bottles.
●Materials
A ; Sodium alginate(1.00g for 200ml of water)

B ; Calcium lactate(1.25g for 200ml of water)A【Result】

B

WATER TO GRAB

・Low ➔It is difficult to make shape.
・Usual ➔The film is easy to be claved.
・High ➔rate of decrease is the lowest of the three.

Usual(20℃)

Low(10℃)
120%

120%

100%

100%

80%

80%

80%

60%

60%

60%

40%

40%

40%

20%

20%

20%

120%
RESIDUAL RAITO

High(40℃)

100%

0%

0%
0.08
1
2
5
ELAPSED TIME(Ｈ)

6

0%
0.08

1

2

5

6 (H)

0.08

【conclusion】(％)

WATER TO GRAB made at high temperature is far tougher than others.

100
80
60
40
20
0

Thus, it made at high temperature leads to exploit something.
【References】
・https://selfshot-digi.com/?p=1767

1

2

6 (Ｈ)

5

Average

0.08
１0℃

1

2
２０℃

5

6 (h)
４０℃

２－１⑦ Moka Takahashi

Hisaki Murata

Abstract
Ooho is mass covered with film made by sodium alginate and calcium lactate. It is expected to help to solve problemof waste and global warming. So we conducted experiments with Ooho focusing the strength and practicality.

１, Introduction

strength improve, but keeping it in for more than three

The hypothesis we set up is that the longer sodium

and a half hours causes the whole Ooho including thealginate aqueous solution was kept in calcium lactate

inside to the solid, which is not practical.

aqueous solution, the stronger the film become. This

In experiment2, we found when sodium alginate

is from mechanism.By soaking longer incalcium

aqueous solution was kept in calcium lactate aqueous

lactate aqueous solution, sodium alginate including

solution for 20minutes the condition of both the film

Ooho is connected with calcium lactate. Therefore,

and the inside was suitable for practical applications.

the film of Ooho becomes stronger because the film

Although there are some problems such as its hygiene

got thicker.

and long-term strong we should tackle.
①

２,Methods/Research<Method>
Step1:MakeA(=sodium alginate aqueous solution)
Pour 1.00g of sodium alginate into the 200ml of water

10m

3.5h

10m

15m

7.5h

State
of
Ooho

and mix them.
Step2:MakeB(=calcium lactate aqueous solution)
Pour 1.25g of calcium lactate into the 200ml of waterand mix them.
Step3:PourA into B

②

20m

State
of
Ooho

Step4:Observation(Experiment 1)
We observed the progress of the strength getting
higher, changing the time to keep it in: for 10minutes,
3.5hours,and 7.5hours.
Step5: Observation(Experiment2)
We observed the progress in the inside of the film,changing the time to keep it in: for 10 minutes,
15minutes and 20minutes.

4.Discussion
As a result of our study, it was found that soaking in
calcium lactate aqueous solution for 20minutes was thebest for practical use. However, Ooho has still mattersfrom viewpoint of preservation or sanitation to use ona daily basis. We would need to consider focusing onthese point next. We believe Ooho will be one of theeffective measures to reduce the use of single use of

3.Experimental result
In experiment1, we found that the longer the alginate
aqueous solution was kept in calcium lactate aqueous
solution, the thicker the film became and that when thiswas done for more than three and a half hours, thewater inside the film was solid. This means that keeping
it in for a certain period of time just helps the film

plastics, including plastic bottles.

Relationship between jam and sugar content
2-1-13 Fukamachi Wakako,Tsurugi Seika

Abstract
Now, most of jam contains a lot of sugar. But, sugar

3. Result《Comparision of sugar content of jam

is not good for health. So, we wanted to make use of

before and after heating》

fruits’s sweetness and make a jam by using banana,banana① banana② banana③ apple①

apple②

apple③

apple, orange, kiwi and lemon, vinegar, mirin.

before

4.4

9.6

8.8

8.9

10.8

10.4

after

5.7

10.1

10.5

9.6

11.3

10.5

１．Introduction

before

9.2

5.7

9.6

12.6

after

9.3

5.2

9.5

13.1

Fruits: banana, apple, orange, kiwi

＜Figure 1. Jam with water and fruit>

Seasoning: Lemon, vinegar, mirin

・ After heating, the sugar content of banana and……………………………………………………………

apple, which is high sugar content jam, increased.

orange① orange② kiwi①<Sugar content of fruits>

kiwi②

・On the other hand, the results of the sugar content
of orange and kiwi, which is low sugar content jam,

1. bananadiffered depending on the experiments.

2. apple……………………………………………………………

3. orangelemon apple

4. kiwi……………………………………………………………
・Lemon and vinegar contains acidity. They are usedkiwibananabefore

10.9

12.2

20.3

after

10.8

12.5

29

vinegar apple

orange① orange② kiwi

bananato add acidity.

before

10.5

8

8.6

8.5

15.3

・ Mirin contains 40% sugar. It is used to add

after

10.5

8.2

8.2

9.5

16.6

sweetness.

2. Methods/Researchmirin banana
before

21.5

after

20.6

❶

Put crushed fruit in the beaker＜Figure 2. Jam with water and fruits, seasonings>❷

Add up to 50ml of water・The sugar content of apple jam with seasonings did( add seasonings)

not change.

➌

Measure sugar content

・The sugar content of kiwi with seasoning increased.

❹

Heat the beaker 3 minutes and cool for 1 and a

4. Conclusion

half
Minutes・The higher sugar content of fruits is, the more the❺Measure sugar content

sugar content of jam increase.

❻

Compared the sugar content before and after・ Adding seasonings containing acidity dose notheating

always reduce the sugar content.
・We can not find the regularity for each seasoning
added.

Prevent discoloration of apples🍎
2-3 (12) Ayu Suzuki Hikari Matsumoto
Abstract
We observed the difference in discoloration due to the difference in solute, with the aim of finding a way to prevent
discoloration of the fruit. As a result, honey was the most effective.

Introduction

Result

The purpose of study is to help other fruits by knowing

Figure1,2 shows that the average value of discoloration of

the cause of discoloration and finding ways to prevent it.

apples and potatoes in yellow of CMYK.

Apples soaked in the water with lemon juice are the mosteffective in preventing discoloration.

Methods/Research
Water 200g , Two apples
Solute 0.5g
(salt, lemon juice ,honey ,water)
1. Put cut apples (2/6) in each aqueous solution and soakfor 5 minutes.
2. Remove the apples from the water and observe the・It was honey that had the largest decrease.
・It was lemon juice that had the largest increase.
・Salt and honey were smaller numbers than apples.

discoloration for 3 hours.
＊ Apples that are not soaked in the water are also
observed.
3. Find out how much the apples has discolored.
4. The potatoes are operated in the same way.

・It was water that had the largest decrease.

〈Reasons for choosing solute.〉
Lemon juice
Vitamin C contained in lemon reacts with oxidation
before apple polyphenol.
Salt
Sodium ions form a wall around polyphenols suppressing
the action of enzymes and preventing oxidation.
Honey
Keep the surface of the apple out of contact with the
enzyme.

・It was not soaked that had the largest increase.
・The other four were smaller numbers than apples.

Discussion
Unlike the hypothesis, the most effective is honey, notlemon juice. Therefore, in this experiment, it isconsidered that the high viscosity of honey is more usefulfor preventing discoloration than vitamin C in lemon juice.

Reference
味の農園 https://www.ajfarm.com/4188/
野菜と果物の変色は空気が原因?
https://www.olivehitomawashi.com/column/2018/09/p
ost-3052.html

2-4-4

Ayaka

Hosoi

HikariOno

４.Result

1.Abstract
It can be described that chemical
detergentsaren’tgoodfor
ourenvironment. To address these problems,
we tried to remove the stain of oil-based
pen with natural material like fruits andvegetables. We evaluated using raw lemon
peel is the best way.

A・B)Raw lemon removed about 91% of dirt,
the best. (Figure1)
C~F)Raw lemon was the best, and thelonger it was applied, the better it
removed the stain.
The effect of removing the stain of theheated lemon skin became less effective
over time. (Figure２)（％）

2. Introduction

100

First, we tried to remove the stain of oilbased pen with some kind of fruits andvegetables. And we found that a lemon isthe best for removing in the preliminary
experiment.

80
60
40
20
0
Water

Figure 1
Percentage of each substance removing
the stain

3.Methods

ⅰ．Write １㎠ squares on a clear file withan oil-based pen.(Picture1)
ⅱ．Scrape them and remove the stain by thefollowing ways.
A）The outside of lemon skin.(Picture2)
B ） The heated outside of lemon skin.
(Picure3)ⅲ ． Soak the clear files in three kinds oflemon and water.
C）Lemon JuiceD）The outside of lemon skin.
E）The heated outside of lemon skin.
F）Water

（％）

100
80
60
40
20
0
5minute10minute
Water
Lemon(heated)

Picture2

Picture3

15minute 20minuteLemon(raw)
Juice

Figure 2
Relationship between the rate at which each
substance removes dirt and the soaking time.

５.Discussion

Picture1

Lemon(raw) Lemon(heated)

Raw lemon peel is the most effective inremoving the stain of oil-based pen. Bysoaking, ingredients penetrate and makethem easier to remove the stain. Heatedlemon skin cannot clean as well as raw
lemon skin. It is considered that thecomponents were mutated by heating.

Changes in the sugar content of bananas due to preservation methods.
2-4 11

Miku Ishibashi Nanami Kouno

1,Abstract

4, Result

Ethylene gas is said to promote banana aging.
We investigated changes in banana sugar content
due to methods of preservation using ethylene gas.

As a result of the second experiment, the sugar
content of bananas in 3 and 4 did not changemuch, and the sugar content of 1 and 2 increased
by 1,2 degrees.

2,Introduction
We thought that knowing the best time to eat foodwould help me to taste the food and reduce foodloss.
We assumed that bananas preserved at room
temperature and put in paper bags with apples had
the highest sugar content. (apples emit a large
amount of ethylene gas.)

3,Methods/Research
The storage method was divided into the following
four parts.
(1)Bananas left unattended at room temperature(2)Bananas and an apple in a paper bag at room
temperature(3)Bananas left unattended in the refrigerator(4)Bananas and an apple in paper bag into
refrigerator
The sugar content was measured for four days
once a day for bananas preserved in the following
ways(1)∼(4).
Bananas were measured with a sugar meter aftercrushing the center.

Brix

The rate of increase in sugar content

1.5
1
0.5
0
Day1

Day2

Day3

Day4

-0.5
-1
1

2

3

4

All experiments showed that storing bananas inpaper bags with apples increases the sugar
content the most.

5,Consideration
It is thought that the reason why the sugar
content of refrigerated bananas was difficult toincrease is because the temperature was low andaging was suppressed.
There are two possible reasons why there was nodifference between a banana in a paper bag with
an apple and a banana as it is. The first is thatthe amount of ethylene gas emitted from apples
was small. The second is that the paper bag is notcompletely sealed and the gas has gone out of it.
From now on, we would like to investigate changes
in banana sugar content caused by ethylene gas
using containers with higher sealability.

6,Referance「果物情報サイト 果物ナビ」
https://www.kudamononavi.com/columns/view/1

Conditions for tomatoes which feel sweet
2ー４Haruna Hagiwara

Masumi Takegoshi

Abstract
We examined conditions for tomatoes which feel sweet. By learning how to distinguish delicious tomatoes through thisstudy, we thought we could reduce food loss and make use of it in our future diet.

3.Result（We averaged these 2 experiments.)

1.Introduction
The purpose of this study is to find some tomatoes thatbright red

blush redsize(cm)

6.6

6.3

6.5

the sugar content(%)

5.9

6

4.9

taste sweet and some that taste sour even if we eat the samepack of tomatoes, and we wonder what they are.

deep red

pH

3.11

3.52

3.36

We predicted that redder, better-shaped, smaller tomatoes(%)/pH

1.9

1.7

1.46

taste sweet because we often feel so and found out these

taste

〇

△

△

elongatecrushedrounded

6.2

6.7

6.4

conditions by looking into it.

The result of ①

2.Methodssize(cm)

We examined pH and the sugar content of tomatoes under

the suger content (%)

5.6

7

7.8

pH

3.67

3.52

3.47

(%)/pH

1.53

1.99

2.25

taste

△

△

○

3 different conditions① To investigate the color of tomatoes

The result of ②

Prepare 3 different color tomatoes with similar shapes
and sizes (deep red, bright red, bluish red)

② To investigate the shape of tomatoes

A

B

C

size(cm)

6

6.5

7.3

the suger content (%)

5.8

4.7

6.7

pH

2.98

3.17

2.97

Prepare 3 different shape tomatoes with similar sizes(%)/pH

1.95

1.48

2.26

and color (elongate, crushed, rounded)

taste

△

△

◎

③ To investigate the sizes of tomatoes
Prepare 3 different sizes

tomatoes with similar colorand shapes.
We repeated each of these experiments twice.

The result of ③

４.Discussion
・①Deep red

②Rounded ③Biggest

are conditions for tomatoes which feel sweet.
・Sugar content is not the only thing that has to do with thepalate feeling.
・ We want to obtain more accurate experimental result byDifferent shapes

Different colors

examining with an acidity meter, not with a pH meter.
【Reference :上手な選び方（きよみ）

www.maff.go.jp】

How do the materials which have antibacterial
properties control multiplication of colon bacillus?
2-5 Group20

Mio Shibusawa , Haruna Uchida

Abstract
We examined about the materials which have antibacterial properties control multiplication of colon
bacillus. And we used vinegar, mustard and wasabi. We did our best. But our experiment went wrong.
So we want you to listen to on the assumption them.

Introduction
Background:
At present, antibacterial is attached importanceto in pandemic.
So we wanted to examine about antibacterial
properties with immediate foods.
Hypothesis/Prediction:
wasabi>vinegar>mustard(These show a large of antibacterial properties.)
Inspection plan:① Thirty agars were made. And for the purposeof making the basis colon bacillus, colon
bacillus which stuck to our fingers wereapplied to two agars.
② Colon bacillus was moved to the othertwenty-eight agars.
③ The *solution was applied. The solution wasmade by vinegar, mustard and wasabi toagars with encircling the center germs.
*solution
vinegar:refined water=1:1
mustard:refined water=1:1
wasabi:refined water=1:1/0.5ml at a time.
④ We observed how colon bacillus had grownin a device which was kept at 37.0℃. And we
took pictures it.
＊ Each lids which are written square arechanged each time.

Result
Day1

Day2

Day3

Day4

Vinegar× × ×Mustard× × ×Wasabi× × ×Nothing

× × ×

Day5

Day6

Day1:Saturday
Day2:Sunday
Day3:Monday(holiday)

Discussion
As a result, due to mold, our experiment endedin failure.

＜The reason why our experiment field＞
Because1:We did not observe second, third andfourth day.→We did not see when mold had
grown.
Because2:Mold had grown.→Dust in air enteredwhen we took pictures(?) And solutions in petri
dishes were put at the place of warm and wet.

<The application to real life>
We recommend to apply to tableware and so on
which cannot use ethanol to eat at the place ofcool and low humidity.

How to preserve mixed seasoning longer
２－６ [Group9]

Shino Matsushima

Ririka Yada

Abstract
We studied combination of seasoning which can be kept for a long time. We thought single seasoning could be kept for a long time andgo bad about 1 week once; they are exposed to the open air.

Seasoning were sprinkled on ager medium. 37℃, bacteria bred excepting

vinegar. At refrigerator temperature, bacteria did not increase with all seasoning. Therefore, seasoning do not affect bad influence bybacteria in case they are with vinegar or preserved in refrigerator.

Introduction[Purpose]We thought if we find mixed seasoning that can preserve for a longtime, cooking would become easier. In addition, we would enjoy it.

[Hypothesis]
・Seasoning would be gone bad for 1 week.
→Recipe books say that we should use it in 1 week.
・A single seasoning would be able to be kept for a long time.
→A lot of seasoning can save at normal temperature and their[Experiment 2]・Every seasoning had no change.

use-by date are very long.

Method
1. Each seasoning was weighed 50ml at a time.
2. These were made touch the air for 5minutes.
3. Ager medium was made, and various kinds of seasonings,
weighed 500μl or 1000μl, were spread.
＊1day, 3days, and 7days after placing them in the refrigerator,〈These are pictures of experiment using sake.〉they were placed on ager medium and kept for another week.
[Experiment 1]

Discussion

Ager medium with seasonings were kept 37℃ in the incubator.

・We should use for a week because seasonings will start rottingor oxidizing.

[Experiment 2]・Mixed seasonings with vinegar can be kept for a long time.

Ager medium with seasonings were kept 5℃ in the refrigerator.
〇bacterial breeding was observed.

Conclusions
Result[Experiment 1]

・Places with high temperature is easy for bacteria to propagate.
・There is nothing better than seasonings kept in a cool.
・Mixed seasonings with vinegar can be kept longer.

Bacteria propagated in sugar water, sweet sake for seasoning,
soy sauce, cooking alcohol, salad oil and sesame oil.
・Vinegar had no change.

References

・Mixed seasonings with vinegar had little change.

・食は健康の拠り所！伝・あわせ調味料基本のレシピ
・味つけの法則

Changes in drinks before and after the expiration date
2-7-17 Mina Yamada Mana Mizukoshi
Abstract：We thought that the sugar content of the drink would decrease when the expiration date expired , butthere was no changes. However, it was found that the acidity became stronger when the, drink wasstored at 20℃,which was the same as the storage method. It is important to store food properly.

1. Introduction

3. Result(1)Purpose：Know the change in taste of expired

There was no significant change in sugar content

drinks.

under any conditions. Therefore, the acidity of the(2)Hypothesis:①Since it is against the storage method,thevalue may drop significantly at

20℃.

lactic acid beverage 18 days after the expiration date
was measured with a pH meter. As a result, the pH of
only the lactic acid beverage stored at 20℃ changed②The value may drop significantly if

significantly to about 0.3.

the package is opened because itcomes into contact with the air.
③Since it contains lactic acid bacteria ,the number may drop significantly
for lactic acid bacteria beverages.

2. Method/Research
Conditions ① ： Change the temperature duringstorage.
↓
Store lactic acid drink at 5℃ and
20℃.

Lactic acid drinks : Best-by date Oct.23②：Unopened or opened.

Apple juice : Best-by date Oct.25↓
Store at 5℃③： lactic acid drink and apple juice↓
Store at 5℃ each.

Measure with a sugar content meter.
Apples:11 days before the expiration date to 37
days after it.
Lactic acid drink:9 days before theexpiration date to 40 days after it.

4. Discussion
Even if the expiration date expires the taste will notchange if it is stored properly, but if it is stored in a
warm place, the acidity will become stronger.