Abstract: A method for producing a lubricating oil composition of the present embodiment includes an irradiation step of irradiating a fullerene solution in which fullerenes are dissolved in a base oil with radiation, in which the above-described radiation is ultraviolet light or ionizing radiation.

Abstract: A method for manufacturing a carbon nanotube-blended aggregate of the present invention includes the steps of: (1) providing an aqueous solution of a water-soluble polymer having a concentration of 0.005 to 3.0% by mass; (2) impregnating carbon nanotubes with the aqueous solution of the water-soluble polymer in a proportion of 400 to 1,000 parts by mass relative to 100 parts by mass of the carbon nanotubes to prepare a wet aggregate; (3) shear-crushing the wet aggregate to obtain an aggregate of crushed products and (4) drying the aggregate of the crushed products to obtain a carbon nanotube-blended aggregate containing the water-soluble polymer.

Abstract: A method for producing a lubricating oil composition includes: a step of mixing a base oil and fullerene, dissolving a soluble component of the fullerene in the base oil, and obtaining a mixture of the base oil and fullerene; a step of removing an insoluble component included in the mixture and obtaining a fullerene solution; and a step of heat-treating the fullerene solution.

Abstract: [Problem] To suppress the oxidized odor of an oil-and-fat, enhance and sustain the flavor and taste of a raw material oil-and-fat, provide or enhance the oil-and-fat flavor of meat, or provide an oil-and-fat imparted or enhanced with the oil-and-fat flavor of meat. [Solution] The present invention provides a flavor oil-and-fat obtained by adding a yeast digest to an edible oil-and-fat and heating the resulting mixture, wherein the yeast digest is a yeast autolysate or a yeast enzyme digest, contains a water-soluble component derived from yeast, an insoluble component derived from yeast, a lipid derived from yeast, at least 4 wt % of RNA, and at least 15 wt % of peptide, and contains 65% or more of water-soluble components after solubilization of the yeast.

Abstract: This method for producing a fullerene derivative is a method for producing a fullerene derivative having a partial structure shown by formula (1) by reacting a predetermined halogenated compound and two carbon atoms adjacent to each other for forming a fullerene skeleton in a mixed solvent of an aromatic solvent and an aprotic polar solvent having a C?O or S?O bond in the presence of at least one metal selected from the group comprising manganese, iron, and zinc; (in formula (1), C* are each carbon atoms adjacent to each other for forming a fullerene skeleton, A is a linking group having 1-4 carbon atoms for forming a ring structure with two C*, in which a portion thereof may be a substituted or condensed group).

Abstract: A product return/replacement device performs return/replacement of products, the device having a computer and a printer. The computer is equipped with: a read unit that reads a return/replacement reception code that indicates that the consumer has made a return/replacement reservation; a communication unit that transmits the return/replacement code read by the read unit to an external return/replacement server, and receives from the return/replacement server a delivery code for managing the delivery status of the product; and a processor for causing the printer to print a label displaying the delivery code transmitted from the return/replacement serve. The consumer can affix the printed label to the product for return/replacement, and when the read unit has read the delivery code displayed on the label affixed to the product, the communication unit transmits the delivery code read by the read unit to the external return/replacement server.

Abstract: The present invention addresses enhancing a taste of common processed food and drink without imparting a foreign taste and without increasing calories or sodium content. In such a case, a substance added to the common processed food and drink is preferably a common foodstuff, and preferably has a high degree of safety. A yeast extract having a peptide content of 5 wt % or more, an RNA content of 5 wt % or more, a free amino acid content of 4 wt % or less, and more preferably having a dietary fiber content of 15 wt % or more is added in an appropriate amount to the common processed food and drink.

Abstract: A method for manufacturing a bread dough that includes preparing a bread dough using modified gluten obtained by heating a solution containing gluten and an organic acid having two or more carbonyl groups in the same molecule at 1 part by weight or more per 100 parts by weight of the gluten at 70° C. or higher for 30 minutes or longer.

Abstract: [Problem] To obtain ?-NMN from a yeast having been used in foods, and to obtain a ?-NMN composition from a composition containing NAD. [Solution] The present inventor found out that ?-NMN is produced by reacting a metabolic composition, said metabolic composition being prepared by adding a crude enzyme prepared from a microorganism belonging to the genus Aspergillus to, for example, a composition containing NAD such as a yeast extract, under specific conditions. Namely, ?-NMN is produced by the crude enzyme, etc. prepared from a microorganism belonging to the genus Aspergillus with the use of NAD that is contained in the yeast extract as a substrate.

Abstract: An object of the present invention is to provide, when preparing food products for dysphagia patients, a food product for dysphagia patients having useful functions of probiotics and capable of delivering probiotics administered to a dysphagia patient to the intestines as viable cells by imparting functions of probiotics to such food products, and a thickening composition therefor. For achieving these objects, the present invention provides a thickening composition for dysphagia patients prepared as a powder mixture by mixing dried probiotic cells or a dried probiotic cell preparation and one or more polysaccharides selected from the group consisting of polysaccharides consisting of xanthan gum or guar gum and hydrolysates of these polysaccharides, wherein in the powder mixture, the probiotics and the polysaccharides are allowed to coexist in a contact state.

Abstract: [Problem] The present invention addresses the problem of providing a method for manufacturing a variety of seasoning ingredient liquids having a high extract solids content, the method making it possible to prevent a decrease in collection rate due to burning and quality degradation due to microbial contamination while improving productivity through a continuous heating process performed for a short period of time, and to impart superior flavors and impart flavors in a more versatile manner while inhibiting the destruction of taste-contributing components. [Solution] As a result of thoroughgoing investigations into solving the above problem, the inventors of the present invention perfected the present invention upon discovering a method for manufacturing a seasoning in which a direct steam-heating cooker is used, whereby a desired flavor is imparted in a mild manner within 60 seconds while a continuous heating treatment at 130° C.

Abstract: [Problem] To provide an agent suppressing an increase in blood sugar level, said agent being capable of controlling blood sugar level even in a patient having normal blood sugar level or a patient corresponding to pre-diabetes, showing little side effects and being derived from a safe food. Also, the present invention addresses the problem of providing foods and drinks, i.e., foods including health foods, functional foods, health supplements, etc. as well as drinks, each comprising the aforesaid composition. [Solution] An extract of yeast to be used as an active ingredient. As the extract of yeast, it was found that a yeast extract, which can be obtained by a simple procedure comprising treating a yeast with hot water, an acid or an alkali, and/or an enzyme, has an improved effect of suppressing an increase in blood sugar level.

Abstract: [Problem] To produce a frozen bread dough improver that has an effect of improving rising of frozen bread dough, is highly safe, and tasteless, using a method that is low-cost and low in environmental impact. Also, to effectively use yeast cell body residue produced as a byproduct of yeast extract. [Means for Solving the Problem] Yeast cell body residue remaining after extracting useful extract from yeast is suspended in water and heated, after which the suspension is subjected to centrifugal separation and a supernatant is obtained. This fraction contains, per solid content, at least 45 wt % RNA, at least 5 wt % dietary fiber, and at least 10 wt % protein, and mannan content in the dietary fiber is at least 60 wt %. This can be used to improve rising of frozen bread dough.

Abstract: To suppress the oxidized odor of an oil-and-fat, enhance and sustain the flavor and taste of a raw material oil-and-fat, provide or enhance the oil-and-fat flavor of meat, or provide an oil-and-fat imparted or enhanced with the oil-and-fat flavor of meat. [Solution] The present invention provides a flavor oil-and-fat obtained by adding a yeast digest to an edible oil-and-fat and heating the resulting mixture, wherein the yeast digest is a yeast autolysate or a yeast enzyme digest, contains a water-soluble component derived from yeast, an insoluble component derived from yeast, a lipid derived from yeast, at least 4 wt % of RNA, and at least 15 wt % of peptide, and contains 65% or more of water-soluble components after solubilization of the yeast.

Abstract: This method for producing a fullerene derivative is a method for producing a fullerene derivative having a partial structure shown by formula (1) by reacting a predetermined halogenated compound and two carbon atoms adjacent to each other for forming a fullerene skeleton in a mixed solvent of an aromatic solvent and an aprotic polar solvent having a C?O or S?O bond in the presence of at least one metal selected from the group comprising manganese, iron, and zinc; (in formula (1), C* are each carbon atoms adjacent to each other for forming a fullerene skeleton, A is a linking group having 1-4 carbon atoms for forming a ring structure with two C*, in which a portion thereof may be a substituted or condensed group).

Abstract: A fullerene derivative of the present invention has a fullerene skeleton and a plurality of perfluoropolyether chains in a molecule, wherein the perfluoropolyether chains are bonded to the fullerene skeleton via methano groups, and a lubricant and fluororesin composition of the present invention contain the derivative.

Abstract: According to one embodiment, a variable resistance element includes first and conductive layers and first and second layers. The first conductive layer includes a first element including at least one selected from the group consisting of silver, copper, aluminum, nickel, and titanium. The second conductive layer includes at least one selected from the group consisting of platinum, gold, iridium, tungsten, palladium, rhodium, titanium nitride, and silicon. A first layer contacts the first conductive layer, and is provided between the first and second conductive layers. The first layer includes a first material. The first material is insulative. The second layer includes a second element and a second material and is provided between the first layer and the second conductive layer. The second element includes at least one selected from the group consisting of silver, copper, aluminum, nickel, and titanium. The second material is different from the first material.

Abstract: A heat exchanger includes fins that are arranged in a direction orthogonal to a direction in which air flows and a heat transfer pipe that extends through the fins and that is bonded and fixed to the fins when the heat transfer pipe is radially expanded by a pipe-expanding method. Tall projections and short projections are provided on an inner surface of the heat transfer pipe. The tall projections are arranged in a circumferential direction and extend in an axial direction of the heat transfer pipe. The short projections are arranged between the tall projections and extend in the axial direction. Opposing side surfaces of the tall and short projections after the expansion of the heat transfer pipe are so inclined that when extensions are drawn from the side surfaces, the extensions cross each other in an inner region of the heat transfer pipe.

Abstract: A drive device driving a power converter that includes a switching element formed from a wide bandgap semiconductor, includes a PWM-signal output unit that generates a drive signal that drives the switching element with PWM; an on-speed reducing unit that, when the switching element is changed from off to on, reduces a change rate of the drive signal; and an off-speed improving unit that, when the switching element is changed from on to off, draws charge from the switching element at a high speed and with a charge drawing performance higher than that at a time when the switching element is changed from off to on.

Abstract: Battery information output equipment allows a driver of an electric vehicle 10 of an electricity consumer 2, now parked, to input what battery capacity is required at two or more points of time on or before the time at which the electric vehicle is scheduled to come into use, considering an operation schedule for the vehicle, and transmits the usable capacity at each point of the times, i.e., maximum capacity minus capacity required at each point of the times, to a power supply/demand management center 3, so that charge and discharge of a battery 17 is controlled by a charge/discharge command from the power supply/demand management center 3 such that use of battery capacity for power supply and demand leveling is kept within the usable capacity at any point of the times.