Abstract: An alarm monitoring device monitors, when a failure has occurred in a transmission device or a transmission line, an alarm transmitted from a transmission device that has detected the failure. The alarm monitoring device includes: an alarm database for recording therein information included in the alarm, the information being on a detected time, a generated location, an alarm importance, and an ID of a path having the generated location as a route; and a monitoring control unit configured to register information of a received alarm in the alarm database, extract one alarm from the alarm database for each path ID based on an alarm importance and a detected time, determine the detected time as an alarm generation time, associate a path ID of the extracted alarm with the alarm generation time and the alarm importance, and cause to display the path ID as an alarm-generating path list.

Abstract: The present invention provides a game system which utilizes player's experience efficiently in a competition game to make the competition game more entertaining. A category/style selecting unit 1606 of a terminal 1 enables a player to select one of categories and styles of quizzes selectable for the player who played an academy stage (#5), and sends the category and style of quiz and a difficulty-level of quiz selectable for the player to a center server 3 (#6). A battle stage quiz deciding unit 3616 of the center server 3 selects a predetermined number of quizzes which are in the category and style and the difficulty-level sent from the terminal 1 from a Q&A information storing unit 3625 and decides the quizzes to be set in a battle stage (#7).

Abstract: Disclosed herein is a method of suppressing and masking the grassy smell and acid taste characteristic of vegetables and fruits, thereby making food and drink more palatable, by adding erythritol to food and drink in their production from vegetables and fruits having a strong grassy smell and acid taste. The thus added erythritol also improves the taste of food and drink without adversely affecting the natural taste of vegetables and fruits and without increasing their sweetness. The method comprises adding to food and drink erythritol in an amount of 0.2 to 3.0 wt % of their weight.