Abstract: The hydrogen-producing method of the an aspect of the present invention is a method for producing hydrogen in which hydrogen is produced from an organic matter using a microorganism, characterized by using pellets on which hydrogen-producing acid-resistant bacteria are entrapped and immobilized, producing hydrogen by bringing the pellets into contact and react with the organic matter in an environment of a pH of 4 to 6. The inventors of the present invention have obtained a finding that a hydrogen-producing bacteria are entrapped and immobilized, so that the optimum pH of the hydrogen-producing bacterium shifts to low range. The present invention is made based on the above finding and uses pellets on which the hydrogen-producing bacteria are entrapped and immobilized, so that the hydrogen-producing bacterium is activated at a low pH range of 4 to 6 to produce hydrogen. Therefore, the effects of contaminated bacteria that consume hydrogen are less, and the yield of hydrogen can be improved.

Abstract: The hydrogen-producing method of the an aspect of the present invention is a method for producing hydrogen in which hydrogen is produced from an organic matter using a microorganism, characterized by using pellets on which hydrogen-producing acid-resistant bacteria are entrapped and immobilized, producing hydrogen by bringing the pellets into contact and react with the organic matter in an environment of a pH of 4 to 6. The inventors of the present invention have obtained a finding that a hydrogen-producing bacteria are entrapped and immobilized, so that the optimum pH of the hydrogen-producing bacterium shifts to low range. The present invention is made based on the above finding and uses pellets on which the hydrogen-producing bacteria are entrapped and immobilized, so that the hydrogen-producing bacterium is activated at a low pH range of 4 to 6 to produce hydrogen. Therefore, the effects of contaminated bacteria that consume hydrogen are less, and the yield of hydrogen can be improved.

Abstract: An object of the present invention is to provide a method for evaluating the physical strength of husks of a barley ingredient for malt manufacture. Barley kernels with husks are disposed in a sulfuric acid solution with a concentration of approximately 40% to 60%, and are agitated for a prescribed time (e.g. approximately 1 hour) using a stirrer bar or the like. After agitation, the barley kernels are treated with a mixed liquid of Methylene Blue and Eosin, and the degree of peeled husk (remaining degree) is examined by referring to the degree of dyed barley kernels, to thereby evaluate the physical strength of the husks of the barley kernels.

Abstract: An object of the present invention is to provide a method for evaluating the physical strength of husks of a barley ingredient for malt manufacture. Barley kernels with husks are disposed in a sulfuric acid solution with a concentration of approximately 40% to 60%, and are agitated for a prescribed time (e.g. approximately 1 hour) using a stirrer bar or the like. After agitation, the barley kernels are treated with a mixed liquid of Methylene Blue and Eosin, and the degree of peeled husk (remaining degree) is examined by referring to the degree of dyed barley kernels, to thereby evaluate the physical strength of the husks of the barley kernels.

Abstract: An object of the present invention is to provide a method for evaluating the physical strength of husks of a barley ingredient for malt manufacture. Barley kernels with husks are disposed in a sulfuric acid solution with a concentration of approximately 40% to 60%, and are agitated for a prescribed time (e.g. approximately 1 hour) using a stirrer bar or the like. After agitation, the barley kernels are treated with a mixed liquid of Methylene Blue and Eosin, and the degree of peeled husk (remaining degree) is examined by referring to the degree of dyed barley kernels, to thereby evaluate the physical strength of the husks of the barley kernels.

Abstract: The present invention relates to a method of controlling the absolute humidity of blown air in a roasting-and-drying process and a roasting-and-drying apparatus. The method makes humidity control for air blown through malt to be proper and makes the variation in the degree of drying to be decreased in the roasting-and-drying process for producing malt. In the process for roasting and drying a malt raw material, outside air introduced toward a malt layer 10 provided by heaping the malt raw material is heated and is fed to the malt raw material as the blown air. A portion of air passing through the malt raw material as circulated air is mixed with the outside air and is fed to the malt raw material as the blown air again. The absolute humidity of the blown air fed to the malt raw material is measured using a sensor 20, and the mixing ratio of the introduced outside air and the circulated air is controlled so that the measured absolute humidity is kept at a predetermined value.

Abstract: An object of the present invention is to provide a method for evaluating the physical strength of husks of a barley ingredient for malt manufacture. Barley kernels with husks are disposed in a sulfuric acid solution with a concentration of approximately 40% to 60%, and are agitated for a prescribed time (e.g. approximately 1 hour) using a stirrer bar or the like. After agitation, the barley kernels are treated with a mixed liquid of Methylene Blue and Eosin, and the degree of peeled husk (remaining degree) is examined by referring to the degree of dyed barley kernels, to thereby evaluate the physical strength of the husks of the barley kernels.

Abstract: An object of the present invention is to provide a method for evaluating the physical strength of husks of a barley ingredient for malt manufacture. Barley kernels with husks are disposed in a sulfuric acid solution with a concentration of approximately 40% to 60%, and are agitated for a prescribed time (e.g. approximately 1 hour) using a stirrer bar or the like. After agitation, the barley kernels are treated with a mixed liquid of Methylene Blue and Eosin, and the degree of peeled husk (remaining degree) is examined by referring to the degree of dyed barley kernels, to thereby evaluate the physical strength of the husks of the barley kernels.

Abstract: An isolated and purified nucleic acid comprising a gene specifically expressed in hop lupulin glands. Hops are dioecious, and only female plants bear cones, the lupulin glands of which contain secondary metabolic products which provide bitterness and flavor to beer. These secondary metabolic products contain some pharmacologically effective compounds. In order to breed a more useful cultivar of hops by manipulating the constituent of such useful secondary metabolic products relying on genetic engineering techniques, this invention provides an isolated and purified nucleic acid comprising a gene specifically expressed in hop lupulin glands. By using this nucleic acid, it is possible to develop a novel method for breeding hops with transformation techniques and molecular selection techniques. Furthermore, the present invention also provides a nucleic acid comprising the regulatory region for specifically expressing genes in lupulin glands. This nucleic acid can be used also for hop breeding.

Abstract: A method is provided in which a correlation is made between a parameter indicating modification of a sampled malt in a germination process in which barley is germinated, and an ESR signal intensity of the sampled malt. The parameter is determined, in advance, by general analytical methods including chemical analytical methods. The ESR signal intensity is determined by measuring a peak height of spectrum of the sampled malt at a g value at which an unpaired electron derived from a carbon radical is resonant. The ESR signal intensity is a ratio of the measured peak height of spectrum to a peak height of spectrum of a reference, per a unit weight of the sampled malt. The modification state of the sampled malt can be evaluated based on the ESR signal intensity determined by electron spin resonance spectrometry. Kohlbach index, Hartong index at 45° C., diastatic power, ?-glucan content, viscosity, and friability may be used as the parameter.

Abstract: The present invention continuously monitors the amount of oxygen dissolved in a beverage in a beverage storage tank in a beverage filler. Gas is continuously sampled via the vent holes 28 and the vent pipe 29 from the space part inside the beverage storage tank 1 of the beverage filler and is supplied to the oxygen measuring apparatus 40. The oxygen measuring apparatus 40 includes the oxygen measuring device 45 and measures the concentration of oxygen gas of the delivered gas. Based on the concentration of oxygen gas, it is monitored whether or not the amount of oxygen dissolved in the beer inside the storage tank is at or below a predetermined level. Further, the beverage is sampled from a supply channel supplying the beverage to the beverage storage tank so that the concentration of oxygen in the beverage is measured and monitored.

Abstract: The present invention continuously monitors the amount of oxygen dissolved in a beverage in a beverage storage tank in a beverage filler. Gas is continuously sampled via the vent holes 28 and the vent pipe 29 from the space part inside the beverage storage tank 1 of the beverage filler and is supplied to the oxygen measuring apparatus 40. The oxygen measuring apparatus 40 includes the oxygen measuring device 45 and measures the concentration of oxygen gas of the delivered gas. Based on the concentration of oxygen gas, it is monitored whether or not the amount of oxygen dissolved in the beer inside the storage tank is at or below a predetermined level. Further, the beverage is sampled from a supply channel supplying the beverage to the beverage storage tank so that the concentration of oxygen in the beverage is measured and monitored.

Abstract: A method for evaluating the period of beer foam stability of sample of equal foam layer thicknesses comprising the steps of obtaining a sample by pouring a fixed amount of prescribed beer into a standard glass from a pouring height calculated to approximate a standard preset thickness, measuring the foam layer thickness and the period of foam stability of the sample, comparing the measured values with the standard foam layer thickness value, adjusting the beer pouring height to approximate the standard foam thickness more closely, pouring the fixed amount of the prescribed beer into a standard glass to obtain another sample, and measuring and storing the foam thickness value and period of foam stability of the sample, and reading the period of foam stability value corresponding to the standard foam layer thickness from a graph obtained by plotting the foam layer thickness data against the period of foam stability data for a plurality of samples obtained by repeating the above steps a number of times.

Abstract: An isolated and purified nucleic acid comprising a gene specifically expressed in hop lupulin glands. Hops are dioecious, and only female plants bear cones, the lupulin glands of which contain secondary metabolic products which provide bitterness and flavor to beer. These secondary metabolic products contain some pharmacologically effective compounds. In order to breed a more useful cultivar of hops by manipulating the constituent of such useful secondary metabolic products relying on genetic engineering techniques, this invention provides an isolated and purified nucleic acid comprising a gene specifically expressed in hop lupulin glands. By using this nucleic acid, it is possible to develop a novel method for breeding hops with transformation techniques and molecular selection techniques. Furthermore, the present invention also provides a nucleic acid comprising the regulatory region for specifically expressing genes in lupulin glands. This nucleic acid can be used also for hop breeding.

Abstract: A method for identifying barley with good brewing properties using the thermostability of the barley &bgr;-amylase as an indicator. The thermostability of the barley &bgr;-amylase significantly affects the degree of the apparent attenuation limit. A method for determining the enzyme activity of a extract solution from one barley seed, an indirect method by an isoelectric point, and an indirect identifying method by DNA polymorphisms of the region containing the &bgr;-amylase structural gene have been developed as a method for determining the type of thermostability for a barley &bgr;-amylase. The selection method is not affected by environmental or climatic conditions.

Abstract: The present invention allows a rapid and easy transformation of coordinates for position designation between first and second observation apparatus having means for designating positions in a sample. The present invention includes the steps of setting at least three observation points in random positions in the sample, setting the sample marked for determining the relative positions of the sample and a sample base on the first and second observation apparatus so as to read the coordinates of the above-mentioned observation points, and determining coordinate transformation formulas by calculating a, b, c, and d of below-described formulas (1) by letting one of the above-mentioned three observation points serve as temporary origins, correcting the coordinates of the other two based on the above-mentioned temporary origins, and substituting the corrected coordinates into the formulas (1).

Abstract: A method for evaluating the period of beer foam stability of sample of equal foam layer thicknesses comprising the steps of obtaining a sample by pouring a fixed amount of prescribed beer into a standard glass from a pouring height calculated to approximate a standard preset thickness, measuring the foam layer thickness and the period of foam stability of the sample, comparing the measured values with the standard foam layer thickness value, adjusting the beer pouring height to approximate the standard foam thickness more closely, pouring the fixed amount of the prescribed beer into a standard glass to obtain another sample, and measuring and storing the foam thickness value and period of foam stability of the sample, and reading the period of foam stability value corresponding to the standard foam layer thickness from a graph obtained by plotting the foam layer thickness data against the period of foam stability data for a plurality of samples obtained by repeating the above steps a number of times.

Abstract: A filter on which living bacteria are captured is processed with an extraction reagent and a luminescence reagent. The state of luminescence of the filter is photographed by a television camera 1 including an optical system and an image acquisition means such as a charge coupled device. The number of luminous points is counted from data for the image of the luminous points of fluorescence originating in microbes through an image processing device 3 and a data-analyzing device 4. The result of the count is shown on a display 5. In the analysis of the data, when there exists a first luminous point adjacent to a second luminous point, the first and second luminous points are grouped and counted as one luminous point. A process for eliminating the effect of the diffusion of light from a luminous point of great luminance is performed.

Abstract: A leakage inspecting device for a sealing stopper in a mouth portion of a container, including a positioning member including an inner stand wall, the inner stand wall having a diameter larger than a boundary surface between the mouth portion and a brush attached to the mouth portion and configured to make watertight contact with the mouth portion, a first placing unit configured to place the positioning member on the mouth portion at an inspection spot and align axis centers of the positioning member and mouth portion, a second placing unit configured to place the inner stand wall onto an upper surface of the mouth portion and situate the inner stand wall on the mouth portion, an injection unit configured to inject water into the inner stand wall and mouth portion, and a measuring unit including a probe configured to measure electric conductivity of the water.

Abstract: An isolated and purified nucleic acid comprising a gene specifically expressed in hop lupulin glands. Hops are dioecious, and only female plants bear cones, the lupulin glands of which contain secondary metabolic products which provide bitterness and flavor to beer. These secondary metabolic products contain some pharmacologically effective compounds. In order to breed a more useful cultivar of hops by manipulating the constituent of such useful secondary metabolic products relying on genetic engineering techniques, this invention provides an isolated and purified nucleic acid comprising a gene specifically expressed in hop lupulin glands. By using this nucleic acid, it is possible to develop a novel method for breeding hops with transformation techniques and molecular selection techniques. Furthermore, the present invention also provides a nucleic acid comprising the regulatory region for specifically expressing genes in lupulin glands. This nucleic acid can be used also for hop breeding.