Abstract: Provided is a slide bearing with which friction-reducing effects are obtained and the total volume of effluent oil is limited. In a slide bearing an end of the narrow groove on a downstream side of the rotation direction is disposed at the position which is adjacent to a mating surface on the downstream side of the rotation direction and not communicated with the mating surface on the downstream side of the rotation direction and an end of the narrow groove on an upstream side of the rotation direction is disposed at the position which is the upstream side from the end on the downstream side of the rotation direction and is rotated by an angle no more than 90 degrees from the mating surface on the downstream side of the rotation direction.

Abstract: Provided is a slide bearing with which friction can be reduced and the total amount of effluent oil can be reduced. In the slide bearing in which the halved members made by dividing the cylinder in two in the direction parallel to the axial direction are disposed vertically, the narrow grooves are provided at an end of the lower halved member in the circumferential direction from a mating surface on a downstream side of a rotation direction to a predetermined bearing angle and peripheral edge parts are provided outside the narrow grooves in an axial direction.

Abstract: Provided is a slide bearing with which friction-reducing effects can be obtained and the total volume of effluent oil can be limited. A slide bearing in which halved members made by dividing a cylinder in two in a direction parallel to the axial are disposed vertically, wherein narrow grooves are provided at the ends of the slide bearing in the axial direction, the narrow grooves extending in the circumferential direction from the mating surface on the downstream side of the rotation direction to a specified bearing angle is an angle rotated in the range of ?0 degree to ?90 degrees from the mating surface on the downstream side in the rotation direction (bearing angle of 180 degrees) towards the upstream side in the rotation direction. In other words, the bearing angle is the range of 180 degrees to 270 degrees.

Abstract: The present invention is directed towards improving blood glucose levels, visceral fat levels, blood cholesterol levels, neutral fat levels, etc. by oral administration of enzyme synthesized glycogen (ESG). The invention is further directed towards the intake of food by a subject that comprises ESG as a carbohydrate to improve blood glucose levels, visceral fat levels, blood cholesterol levels, neutral fat levels and the like.

Abstract: An automatic transmission control unit cooling apparatus includes a control unit having an electronic component, installed on a substrate, for controlling the automatic transmission; a holder accommodating the substrate and within a case of the automatic transmission disposed at a position that is higher than the oil surface in the automatic transmission when the transmission is installed in a vehicle and on a side face of a valve body in the transmission case. The apparatus further includes a radiator that contacts the electronic component or the substrate in order to conduct heat generated by the electronic component. At least a part of the radiator is immersed in the oil when the transmission is installed in the vehicle.

Abstract: An automatic transmission control unit cooling apparatus includes a control unit having an electronic component, installed on a substrate, for controlling the automatic transmission; a holder accommodating the substrate and within a case of the automatic transmission disposed at a position that is higher than the oil surface in the automatic transmission when the transmission is installed in a vehicle and on a side face of a valve body in the transmission case. The apparatus further includes a radiator that contacts the electronic component or the substrate in order to conduct heat generated by the electronic component. At least a part of the radiator is immersed in the oil when the transmission is installed in the vehicle.

Abstract: A sucrose phosphorylase (SP) having improved thermostability obtained by modifying a natural SP and a method for producing the SP having improved thermostability is provided. This SP having improved thermostability has an amino acid residue which is different from that of the natural sucrose phosphorylase, in at least one position selected from the group consisting of a position corresponding to position 14, a position corresponding to position 29 and a position corresponding to position 44 in motif sequence 1; a position corresponding to position 7, a position corresponding to position 19, a position corresponding to position 23 and a position corresponding to position 34 in motif sequence 2; and a position corresponding to position 19 in motif sequence 3, and wherein the enzyme activity of the SP having improved thermostability at 37° C., after heating the SP having improved thermostability in 20 mM Tris buffer (pH 7.0) at 55° C.

Abstract: An ?-glucan phosphorylase having improved thermostability, which obtained by modifying natural ?-glucan phosphorylase, and a method for producing this ?-glucan phosphorylase having improved thermostability are provided. The natural ?-glucan phosphorylase is derived from a plant, this ?-glucan phosphorylase having improved thermostability has an amino acid residue which is different from that of the natural ?-glucan phosphorylase in at least one position selected from the group consisting of a position corresponding to position 4 in a motif sequence 1L or 1H, a position corresponding to position 4 in a motif sequence 2, and a position corresponding to position 7 in a motif sequence 3L or 3H, and wherein the enzyme activity of ?-glucan phosphorylase having improved thermostability at 37° C., after heating in a 20 mM citrate buffer (pH 6.7) at 60° C. for 10 minutes, is 20% or more of the enzyme activity of the ?-glucan phosphorylase having improved thermostability at 37° C., before heating.

Abstract: The object is to improve a blood glucose level, a visceral fat level, a blood cholesterol level, a neutral fat level and the like. Disclosed is a food containing glycogen as a carbohydrate. The food can be ingested to improve a blood glucose level, a visceral fat level, a blood cholesterol level, a neutral fat level and the like comprehensively.

Abstract: A method of producing glycogen comprising a step of: allowing a branching enzyme having the ability to synthesize glycogen to act on a substrate in a solution to produce a glycogen, wherein the substrate is an ?-glucan being linked mainly with ?-1,4-glucosidic bonds and having a degree of polymerization of 4 or more, and the number-average molecular weight of saccharides in the solution before initiation of the reaction is more than 180 but not more than 150,000. (The branching enzyme activity of the branching enzyme)/(the molecular-weight-decreasing activity of the branching enzyme) can be 500 or less. The branching enzyme can be a thermostable branching enzyme.

Abstract: An ?-glucan phosphorylase having improved thermostability, which obtained by modifying natural ?-glucan phosphorylase, and a method for producing this ?-glucan phosphorylase having improved thermostability are provided. The natural ?-glucan phosphorylase is derived from a plant, this ?-glucan phosphorylase having improved thermostability has an amino acid residue which is different from that of the natural ?-glucan phosphorylase in at least one position selected from the group consisting of a position corresponding to position 4 in a motif sequence 1L or 1H, a position corresponding to position 4 in a motif sequence 2, and a position corresponding to position 7 in a motif sequence 3L or 3H, and wherein the enzyme activity of ?-glucan phosphorylase having improved thermostability at 37° C., after heating in a 20 mM citrate buffer (pH 6.7) at 60° C. for 10 minutes, is 20% or more of the enzyme activity of the ?-glucan phosphorylase having improved thermostability at 37° C., before heating.

Abstract: An ?-glucan phosphorylase having improved thermostability, which obtained by modifying natural ?-glucan phosphorylase, and a method for producing this ?-glucan phosphorylase having improved thermostability are provided. The natural ?-glucan phosphorylase is derived from a plant, this ?-glucan phosphorylase having improved thermostability has an amino acid residue which is different from that of the natural ?-glucan phosphorylase in at least one position selected from the group consisting of a position corresponding to position 4 in a motif sequence 1L or 1H, a position corresponding to position 4 in a motif sequence 2, and a position corresponding to position 7 in a motif sequence 3L or 3H, and wherein the enzyme activity of ?-glucan phosphorylase having improved thermostability at 37° C., after heating in a 20 mM citrate buffer (pH 6.7) at 60° C. for 10 minutes, is 20% or more of the enzyme activity of the ?-glucan phosphorylase having improved thermostability at 37° C., before heating.

Abstract: A sucrose phosphorylase (SP) having improved thermostability obtained by modifying a natural SP and a method for producing the SP having improved thermostability is provided. This SP having improved thermostability has an amino acid residue which is different from that of the natural sucrose phosphorylase, in at least one position selected from the group consisting of a position corresponding to position 14, a position corresponding to position 29 and a position corresponding to position 44 in motif sequence 1; a position corresponding to position 7, a position corresponding to position 19, a position corresponding to position 23 and a position corresponding to position 34 in motif sequence 2; and a position corresponding to position 19 in motif sequence 3, and wherein the enzyme activity of the SP having improved thermostability at 37° C., after heating the SP having improved thermostability in 20 mM Tris buffer (pH 7.0) at 55° C.

Abstract: A method of producing glycogen comprising a step of: allowing a branching enzyme having the ability to synthesize glycogen to act on a substrate in a solution to produce a glycogen, wherein the substrate is an ?-glucan being linked mainly with ?-1,4-glucosidic bonds and having a degree of polymerization of 4 or more, and the number-average molecular weight of saccharides in the solution before initiation of the reaction is more than 180 but not more than 150,000. (The branching enzyme activity of the branching enzyme)/(the molecular-weight-decreasing activity of the branching enzyme) can be 500 or less. The branching enzyme can be a thermostable branching enzyme.

Abstract: A first method for producing glucan comprises the step of allowing a reaction solution containing sucrose, a primer, inorganic phosphate or glucose-1-phosphate, sucrose phosphorylase, and glucan phosphorylase to react to produce glucans. The maximum value of the sucrose-phosphate ratio of the reaction solution from the start of the reaction to the end of the reaction is no more than about 17. A second method for producing glucan comprises the step of allowing a reaction solution containing sucrose, a primer, inorganic phosphate or glucose-1-phosphate, sucrose phosphorylase, and glucan phosphorylase to react to produce glucans. The reaction is conducted at a temperature of about 40 C to about 70 C.

Abstract: An ?-glucan phosphorylase having improved thermostability, which obtained by modifying natural ?-glucan phosphorylase, and a method for producing this ?-glucan phosphorylase having improved thermostability are provided. The natural ?-glucan phosphorylase is derived from a plant, this ?-glucan phosphorylase having improved thermostability has an amino acid residue which is different from that of the natural ?-glucan phosphorylase in at least one position selected from the group consisting of a position corresponding to position 4 in a motif sequence 1L or 1H, a position corresponding to position 4 in a motif sequence 2, and a position corresponding to position 7 in a motif sequence 3L or 3H, and wherein the enzyme activity of ?-glucan phosphorylase having improved thermostability at 37° C., after heating in a 20 mM citrate buffer (pH 6.7) at 60° C. for 10 minutes, is 20% or more of the enzyme activity of the ?-glucan phosphorylase having improved thermostability at 37° C., before heating.

Abstract: A first method for producing glucan comprises the step of allowing a reaction solution containing sucrose, a primer, inorganic phosphate or glucose-1-phosphate, sucrose phosphorylase, and glucan phosphorylase to react to produce glucans. The maximum value of the sucrose-phosphate ratio of the reaction solution from the start of the reaction to the end of the reaction is no more than about 17. A second method for producing glucan comprises the step of allowing a reaction solution containing sucrose, a primer, inorganic phosphate or glucose-1-phosphate, sucrose phosphorylase, and glucan phosphorylase to react to produce glucans. The reaction is conducted at a temperature of about 40 C to about 70 C.

Abstract: The present invention protects a thin wire connection from oscillation of a resin protecting an electronic circuit module from vibration, impact, and corrosion. An electronic control unit including an electronic circuit module in which a bare chip is mounted on a circuit board and a case for housing the module, is provided, wherein the case is filled with a potting gel to protect the module. The bare chip, including its wire connection to the circuit board, is sealed in advance with a gelatinous resin having thixotropy prior to hardening. The gelatinous substance cures to form a hardened inner layer which has a penetration that is lower than that of the filled potting gel after hardening, and functions to eliminate or substantially reduce the affect of viscoelastic oscillation of the outer layer on the bare chip and the wire connection.

Abstract: The present invention protects a thin wire connection from oscillation of a resin protecting an electronic circuit module from vibration, impact, and corrosion. An electronic control unit comprising an electronic circuit module in which a bare chip is mounted on a circuit board and a case for housing the module, is provided, wherein the case is filled with a potting gel to protect the module. The bare chip, including its wire connection to the circuit board, is sealed in advance with a gelatinous resin having thixotropy prior to hardening. The gelatinous substance cures to form a hardened inner layer which has a penetration that is lower than that of the filled potting gel after hardening, and functions to eliminate or substantially reduce the affect of viscoelastic oscillation of the outer layer on the bare chip and the wire connection.

Abstract: In order to precisely detect positions of respective lead portions of an electronic component and to reduce the cost of production of the electronic component, the electronic component has a resinous pad portion and a plurality of terminal units embedded in the pad portion. Each of the terminal units is provided with lead portions that are disposed parallel to one another with their terminal faces exposed, and junction portions for junction between bonding wires and the lead portions are formed on the terminal faces. Corner portions are formed at predetermined sections on the terminal faces. In this case, even if resin of the pad portion has adhered to the peripheries of the terminal faces and fouled the terminal faces, since the lead portions have the corner portions, images of the lead portions can be detected precisely. Accordingly, the operation of connecting the bonding wires to the terminal faces is performed more efficiently, whereby the cost of production of the electronic component can be reduced.