| 高分子 Vol.67 No.10 |
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特集 感性に訴える高分子
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| 展望 COVER STORY: Highlight Reviews |
| レオロジーと感覚 Rheology in Daily Life |
増渕 雄一 Yuichi MASUBUCHI |
| ＜要旨＞ レオロジーは物質の流動／変形特性を評価する学問である。レオロジー評価は人間が物質を触ったり口に含んだりして評価することと本質的に同じである。したがって人間の感性を数値化する手段を与えるものと期待される。本稿ではレオロジーの基礎と、レオロジー量と人間の感性との関係について概説する。 Keywords: Rheology / Viscosity / Modulus / Shear Thinning / Yield Stress / Foods / Cosmetics / Sensory Tests |
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| 着心地の客観評価 Objective Evaluation of Wearing Comfort |
井上 真理 Mari INOUE |
| ＜要旨＞ 衣服の材料である布は、繊維の集合体であるがゆえにもたらされる、人の感性になじむ性質をもっている。快適な温熱特性をもたらす衣服内気候、動きやすさ、風合いの良さを布の材料特性から捉えることで、衣服の着心地の良さを定量的に評価する手法について概説する。 Keywords: Wearing Comfort / Objective Evaluation / Fabrics / Mechanical Properties / Clothing Climate / Clothing Pressure / Handle |
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| 3Dプリンタ技術を利用した触感研究の動向 Perspective on Haptics Research using 3D Printing Technologies |
仲谷 正史・田中 浩也 Masashi NAKATANI, Hiroya TANAKA |
| ＜要旨＞ 現在の3Dプリンタ技術は、高い空間解像度で任意形状の物体を成型可能にした。一方、物体がもたらす触感については研究フロンティアが残されている。その理由は、物体がもつ物理特性がヒトの体験する触感にどう貢献するかのサイエンスが明らかでないからである。本稿は3Dプリンタ技術と触感生成の関係について俯瞰し、両研究分野の展望を述べる。 Keywords: Haptics / 3D Printing / Softness / Roughness / Thermal Properties |
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| トピックス COVER STORY: Topics and Products |
| 口紅のうるおい感触を付与する法線応力ポリマー Polymer with Normal Force Providing Moisture Feel of Lipsticks |
田村 英子 Eiko TAMURA |
| ＜要旨＞ Sense feeling is an important element of performance in cosmetics. However, it is difficult to evaluate this property by physical properties. Since lips are structually easy to become dry and are sensitive to external influences, moisture performance is important in lipsticks. We focused on lip-specific behavior that many women feel the moisture component of a lipstick when rubbing their lips. We have also discovered an ultra high molecular weight polyether as a polymer that imparts such performance. However, this polymer was required to reduce its spinnability property in order to be used. Although various studies were conducted on this polyether, spinnability could not be reduced. Therefore, focusing on rheological properties, it became clear that there is a correlation between the moisture feel and the first normal force difference. When we searched for a polymer with both low spinnability and the normal force, we found an alkylated cellulose derivative. We applied this polymer to a new liquid rouge product, launched as a specialized product for a good moisture feeel, and received high marks in the market. Keywords: Lipsticks / Normal Force Difference / Spinnability / Rheology / Moisture Feel / Alkylated-Cellulose Derivative |
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| 人を科学した高触感自動車内装の開発 Good Touch Feel Automotive Interior |
橘 学 Manabu TACHIBANA |
| ＜要旨＞ Genuine leather and synthetic leather for automotive interior were developed with the same touch feel as in furniture and apparel and with a high durability for automotive interior by quantifying the touch feeling and making correlation between touch feel and design factor of the material. Keywords: Touch Feeling / Leather / Sensory Evaluation / Property of Finger / Automotive Interior |
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| 食品の食感とおいしさ Food Palatability and Food Texture |
中村 卓 Takashi NAKAMURA |
| ＜要旨＞ This report shows the importance of food texture in palatable food. Specifically, I focused on the classification of food texture, including the perceptual and cognitive representations. Perceptual food texture is composed of the mechanical and geometrical attributes. Cognitive food texture is “kansei”, which is similar to sensitivity, mostly represented by onomatopoeia. For example, the “Mochi-mochi” texture of a tapioca starch gel shows the typical cognitive representation. Cognitive food texture is represented by the combination of perceptual food texture during the mastication process. “Mochi-mochi” texture is soft in the first half and firm in the second half during the first bite, and this was maintained during repeated bites. Tapioca starch in the fracture process showed the extended structure and no cracked structure, when observed by an electron microscopy. In food development, an attractive and palatable food texture is desirable. I recommend that one approach to achieve palatable food texture is based on food structural engineering. Keywords: Food Texture / Food Structural Engineering / Perception / Cognition |
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| グローイングポリマー Polymer Science and I: A Personal Account |
| 傭兵研究者の心得 How to Survive as a Mercenary Researcher |
与那嶺 雄介 Yusuke YONAMINE |
| ＜要旨＞ Circumstance of a postdoctoral fellow has some analogy with that of “mercenary”. The researcher encounters tough situations to be handled cleverly. I would like to share with readers about lessons I have learned through four-time postdoctoral fellow experiences. |
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| 高分子科学最近の進歩 Front-Line Polymer Science |
| 高分子液晶研究の新展開～配向制御と応用～ New Development of Liquid Crystalline Polymer Research: Orientation Control and Application |
氏家 誠司・吉見 剛司・那谷 雅則 Seiji UJIIE,Takeshi YOSHIMI, Masanori NATA |
| ＜要旨＞ The new development of liquid crystalline polymer research is summarized. Furthermore, a chronicle of the liquid crystalline polymer research is touched on briefly. The synthesis and applications of liquid crystalline polymers and networks are described. The liquid crystalline polymers and networks were synthesized by bulk polymerization at liquid crystalline phases. Their photoresponse and thermal conductivity were focused. The control of the liquid crystalline orientations was important to realize high function and performance. The increase in an orientational order parameter led to enhanced thermal conductivity. Also, an infrared regulating system and a thermal energy storage system is introduced. Keywords: Liquid Crystalline Polymer / Liquid Crystalline Polymer Network / Liquid Crystalline Elastomer / Orientation Control / Photopolymerization / Photoresponse / Thermal Conductivity |
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