{"published":"2011-12-28 00:00:06","provider_url":"https://hatena.blog","width":"100%","categories":["\u8ad6\u6587"],"author_name":"uneyama","title":"EurekAlert\uff08http://www.eurekalert.org\uff09\u3088\u308a","version":"1.0","height":"190","url":"https://uneyama.hatenadiary.jp/entry/20111228/p7","type":"rich","blog_title":"\u98df\u54c1\u5b89\u5168\u60c5\u5831blog\u904e\u53bb\u8a18\u4e8b","blog_url":"https://uneyama.hatenadiary.jp/","author_url":"https://blog.hatena.ne.jp/uneyama/","image_url":null,"description":"\u30b7\u30e3\u30f3\u30d1\u30f3\u306e\u5316\u5b66\u306b\u4e7e\u676f\uff1aACS\u304b\u3089\u306e\u5927\u6666\u65e5\u30d3\u30c7\u30aa Toasting the chemistry of champagne: New Year's Eve video from the American Chemical Society 27-Dec-2011 http://www.eurekalert.org/pub_releases/2011-12/acs-ttc122711.php \u56fd\u969b\u5316\u5b66\u5e74\u3092\u7d42\u3048\u308b\u5927\u6666\u65e5\u306b\u3001\u4e16\u754c\u6700\u5927\u306e\u5b66\u4f1a\u304c\u30b7\u30e3\u30f3\u30d1\u30f3\u306e\u5316\u5b66\u306b\u3064\u3044\u3066\u306e\u30d3\u30c7\u30aa\u3092\u63d0\u4f9b\u3059\u308b\u3002 \u30b7\u30e3\u30f3\u30d1\u30f3\u306f\u30dc\u30c8\u30eb\u306e\u4e2d\u3067\u4e8c\u9178\u5316\u70ad\u7d20\u30ac\u30b9\u3092\u9589\u3058\u3053\u3081\u308b\u305f\u3081\u306b\u4e8c\u56de\u76ee\u306e\u767a\u9175\u3092\u3059\u308b\u3002\u305d\u306e\u30ac\u30b9\u306e\u4e2d\u306b\u306f600\u4ee5\u4e0a\u306e\u5316\u5408\u7269\u304c\u542b\u307e\u308c\u3001\u2026","provider_name":"Hatena Blog","html":"<iframe src=\"https://hatenablog-parts.com/embed?url=https%3A%2F%2Funeyama.hatenadiary.jp%2Fentry%2F20111228%2Fp7\" title=\"EurekAlert\uff08http://www.eurekalert.org\uff09\u3088\u308a - \u98df\u54c1\u5b89\u5168\u60c5\u5831blog\u904e\u53bb\u8a18\u4e8b\" class=\"embed-card embed-blogcard\" scrolling=\"no\" frameborder=\"0\" style=\"display: block; width: 100%; height: 190px; max-width: 500px; margin: 10px 0px;\"></iframe>"}