{"id":10826,"date":"2021-02-01T16:11:48","date_gmt":"2021-02-01T07:11:48","guid":{"rendered":"https:\/\/s-castle.com\/?post_type=castlegrant_list&p=10826"},"modified":"2023-03-26T17:06:24","modified_gmt":"2023-03-26T08:06:24","slug":"asahi2021","status":"publish","type":"castlegrant_list","link":"https:\/\/castle.lne.st\/en\/castlegrant_list\/asahi2021\/","title":{"rendered":"Asahi Soft Drinks Award 2021"},"content":{"rendered":"

Please click here to see the results of the Asahi Soft Drinks Award 2021.<\/strong><\/a><\/span><\/p>\n

Asahi Soft Drinks has made a promise to our customers that through our products and services, we will help them live their 100-year lives in good health, both physically and mentally.'The<\/b>100<\/b>Excitement and smiles for the year ahead.\"<\/b>This slogan is \"We are committed to the creation of new value for society. We have also identified \"health,\" \"environment,\" and \"community co-creation\" as three priority areas of social issues that we will address in the continuation of our business activities.<\/p>\n

Therefore, starting in 2019, we have established the Asahi Beverage Award to support young researchers who are taking on the challenge of research that will make their future full of smiles. Through this activity, we hope that junior high and high school students will enjoy the research itself, which involves tackling unknown phenomena. We look forward to meeting all of you who will create the future.<\/p>\n

The themes of the call for applications areResearch and development that creates excitement and smiles for the future, whether related to \"health,\" \"environment,\" or \"community co-creation.\"<\/strong>It is.<\/p>\n\n\n\n
\"\"<\/p>\n

Advise online<\/a>
\nKazumichi Sato, Asahi Soft Drinks Co.<\/a><\/td>\n

\"\"<\/p>\n

The research of the selected teams<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n

Examples of last year's research<\/span><\/strong><\/p>\n

Research on [Health]: Harmonization of bitter taste components of green pepper and its delicious taste<\/strong>
\n<\/span>This research scientifically proposes a cooking method for bell peppers, the number one vegetable disliked by children, that preserves the original nutrition of the ingredient and makes it tasty.<\/span><\/p>\n

Research on [Environment]: Production of biodegradable plastics by marine bacteria<\/strong>
\n<\/span>We screen for microorganisms that produce biodegradable plastics by isolating and investigating more than 50 microorganisms one by one from sun-dried salt from around the world.<\/p>\n

Research on [Regional Co-creation]: Exploration of Natural Yeast<\/strong>
\n<\/span>This research is to make bread using natural yeast taken from Someiyoshino cherry trees, which are associated with historians in Fukushima Prefecture, in order to dispel harmful rumors about Fukushima. We discovered that this natural yeast has the same ability to expand bread dough as baker's yeast.<\/span><\/p>\n

Comments from last year's participants
\n<\/span><\/strong>The series of research skills of making a hypothesis, proving it, and discussing it have been developed.
\nIt was good to be able to communicate with students from other prefectures with whom I do not usually have the opportunity to interact through research.
\nIt was good to learn about the research profession through my involvement with the research advisor at Asahi Soft Drinks.
\nWe were able to realize our own growth through repeated practice of our presentations.<\/span><\/p>\n

Past Adopters
\n<\/span><\/strong>\u25cfProduction of biodegradable plastics by marine bacteria (Ehime University Senior High School, 2020)
\n<\/span><\/span>\u25cfStudy on harmonization of bitter components of bell peppers and their delicious taste (Senzoku Gakuen Junior & Senior High School, 2020)
\nExploration of natural yeast (Fukushima Prefectural Azumi High School, 2020)
\nDevelopment and evaluation of straws using bacterial cellulose (Fukushima Prefectural Fukushima High School, 2020)
\nResearch on utilization of plant symbiotic microorganisms in buckwheat (Yamagata Prefectural Murayama Industrial High School, 2020)
\n\u25cfCesium recovery using radioresistant bacteria (Akita High School, Akita, Japan, 2019)
\n\u25cf Research for the development of air fresheners using marine lactic acid bacteria (Kesennuma High School, Miyagi, Japan, 2019)
\n\u25cf Explore plant-derived functional substances that promote the growth of lactic acid bacteria (Ichikawa Junior & Senior High School, 2019)
\n\u25cfThe relationship between anthocyanins and intestinal bacteria: toward the application to probiotics (Tokyo Gakugei University International Secondary School, 2019)
\n\u25cf Light on Yeast - Colorful Light and Fermentation (Yokohama Science Frontier High School, Yokohama, 2019)
\n\u25cfStudy on the degradation of shredder dust using microorganisms (Hiratsuka Enan High School, Kanagawa, Japan, 2019)
\n\u25cfStudy of the use of pine needle microorganisms in Miho no Matsubara (Shizuoka Agricultural High School, 2019)<\/span><\/span><\/p>","protected":false},"featured_media":0,"template":"","acf":[],"aioseo_notices":[],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/castle.lne.st\/en\/wp-json\/wp\/v2\/castlegrant_list\/10826"}],"collection":[{"href":"https:\/\/castle.lne.st\/en\/wp-json\/wp\/v2\/castlegrant_list"}],"about":[{"href":"https:\/\/castle.lne.st\/en\/wp-json\/wp\/v2\/types\/castlegrant_list"}],"wp:attachment":[{"href":"https:\/\/castle.lne.st\/en\/wp-json\/wp\/v2\/media?parent=10826"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}