Abstract: The invention relates to: a photosensitive resin composition containing: (A) a photopolymerizable compound having an ethylenically unsaturated group and an acidic substituent, (B) an epoxy resin, and (C) an active ester compound, and a method for producing it, a photosensitive resin film using the photosensitive resin composition, a multilayer printed wiring board and a method for producing it, and a semiconductor package.

Abstract: A resin composition comprising (a) an acrylic polymer, (b) a compound having at least one (meth)acryloyl group and (c) a polymerization initiator, in which the absolute value of refractive index difference between the component (a) an acrylic polymer and the component (b) having at least one (meth)acryloyl group at 100° C. is 0.031 or less.

Abstract: A resin composition comprising (a) an acrylic polymer, (b) a compound having at least one (meth)acryloyl group and (c) a polymerization initiator, in which the absolute value of refractive index difference between the component (a) an acrylic polymer and the component (b) having at least one (meth)acryloyl group at 100° C. is 0.031 or less.

Abstract: A resin composition comprising (a) an acrylic polymer, (b) a compound having at least one (meth)acryloyl group and (c) a polymerization initiator, in which the absolute value of refractive index difference between the component (a) an acrylic polymer and the component (b) having at least one (meth)acryloyl group at 100° C. is 0.031 or less.

Abstract: A resin composition comprising (a) an acrylic polymer, (b) a compound having at least one (meth)acryloyl group and (c) a polymerization initiator, in which the absolute value of refractive index difference between the component (a) an acrylic polymer and the component (b) having at least one (meth)acryloyl group at 100° C. is 0.031 or less.

Abstract: The present invention provides a technique for producing a tea wherein water-insoluble components of tea leaves have been made soluble in water and the natural umami components inherent to tea leaves have been increased. It also provides a technique for manufacturing a tea-based alcoholic drink which has “tea leaf-origin aroma”, “umami and body” and “mild alcoholic aftertaste” in a good balance. Tea leaves are processed with an extruder at a temperature of 80 to 150° C. and under a pressure of 0.2 to 30 MPa for 5 to 600 sec while supplying 1 to 100 parts by weight, per 100 parts by weight of the tea leaves, of water or an aqueous sugar solution, Thus, a processed tea leaf product is stably produced while avoiding blowout from the outlet. A tea extracted from this processed tea leaf product shows a significantly improved taste.

Abstract: A sheet processing apparatus and a sheet take-out apparatus that prevents a sheet conveyed by a take-out portion from hanging-down and falling, when the take-out portion is stopped due to an emergency. If a take-out emergency process state occurs during the take-out of sheets, the sheet take-out apparatus stops upward movement of a backup plate, moves down feed stoppers, and presses a sheet bundle from above to prevent the sheet on the uppermost surface from being taken out. The sheet take-out apparatus also keeps a rotor air valve on and takes out the sheet caught in a sheet take-in port. When residual sheets on the backup plate are later detected, the sheet take-out apparatus moves down the position of the backup plate, turns off air valves for the rotor, fixed absorbing unit, and handling, and loads a hanging-down sheet on the backup plate, to prevent the sheet from scattering.

Abstract: A sheet processing apparatus and a sheet take-out apparatus that prevents a sheet conveyed by a take-out portion from hanging-down and falling, when the take-out portion is stopped due to an emergency. If a take-out emergency process state occurs during the take-out of sheets, the sheet take-out apparatus stops upward movement of a backup plate, moves down feed stoppers, and presses a sheet bundle from above to prevent the sheet on the uppermost surface from being taken out. The sheet take-out apparatus also keeps a rotor air valve on and takes out the sheet caught in a sheet take-in port. When residual sheets on the backup plate are later detected, the sheet take-out apparatus moves down the position of the backup plate, turns off air valves for the rotor, fixed absorbing unit, and handling, and loads a hanging-down sheet on the backup plate, to prevent the sheet from scattering.

Abstract: A sheet processing apparatus and a sheet take-out apparatus that prevents a sheet conveyed by a take-out portion from hanging-down and falling, when the take-out portion is stopped due to an emergency. If a take-out emergency process state occurs during the take-out of sheets, the sheet take-out apparatus stops upward movement of a backup plate, moves down feed stoppers, and presses a sheet bundle from above to prevent the sheet on the uppermost surface from being taken out. The sheet take-out apparatus also keeps a rotor air valve on and takes out the sheet caught in a sheet take-in port. When residual sheets on the backup plate are later detected, the sheet take-out apparatus moves down the position of the backup plate, turns off air valves for the rotor, fixed absorbing unit, and handling, and loads a hanging-down sheet on the backup plate, to prevent the sheet from scattering.

Abstract: To provide a sheet processing apparatus and a sheet take-out apparatus, when a take-out portion is stopped, for conveying a sheet hanging down in the take-out portion, thereby preventing the hanging-down sheet from falling. If a take-out emergency process state occurs during take-out of sheets, the sheet take-out apparatus stops upward movement of a backup plate, moves down feed stoppers, presses a sheet bundle from above, and prevents the sheet on the uppermost surface from being taken out. At this time, the sheet take-out apparatus keeps a rotor air valve on and takes out the sheet caught in a sheet take-in port.

Abstract: The present invention provides a technique for producing a tea wherein water-insoluble components of tea leaves have been made soluble in water and the natural umami components inherent to tea leaves have been increased. It also provides a technique for manufacturing a tea-based alcoholic drink which has “tea leaf-origin aroma”, “umami and body” and “mild alcoholic aftertaste” in a good balance. Tea leaves are processed with an extruder at a temperature of 80 to 150° C. and under a pressure of 0.2 to 30 MPa for 5 to 600 sec while supplying 1 to 100 parts by weight, per 100 parts by weight of the tea leaves, of water or an aqueous sugar solution. Thus, a processed tea leaf product is stably produced while avoiding blowout from the outlet. A tea extracted from this processed tea leaf product shows a significantly improved taste compared with one extracted from unprocessed tea leaves.

Abstract: An absorbent sheet 10 of the invention is a thin sheet having a first surface 10A and a second surface 10B and containing a fibrous material 11 and superabsorbent polymer particles 12. The polymer particles 12 are dispersed in the thickness direction of the absorbent sheet 10 in a state of being held by the fibrous material 11. When the portion in the thickness direction of the absorbent sheet 10 where the polymer particles 12 are dispersed is divided into regions by at least one plane perpendicular to the thickness direction of the sheet 10, the average particle size of the superabsorbent polymer particles 12 dispersed in each region decreases from the region that is the nearest to the first surface 10A to the region that is the nearest to the second surface 10B of the absorbent sheet.