Abstract: An elevator rope monitoring device, provided with: line sensor cameras 1a, 1b for imaging the entire circumference of the traveling elevator rope 5; a speed/position detecting device 4 for detecting the traveling speed and traveling position of the elevator rope 5; an image recording part 3a for inputting the image acquired by the line sensor cameras 1a, 1b in association with the traveling position of the elevator rope 5 detected by the speed/position detecting means 4; an image creating part 3b for creating an entire circumferential image of the elevator rope 5 from the image imaged by the line sensor cameras 1a, 1b; and an image processing part 3c for detecting an abnormality in the elevator rope 5 by analyzing the entire circumferential image.

Abstract: Provided is a curable composition for inkjet and air cavity formation, the curable composition capable of forming a cured product layer having a high aspect ratio and capable of enhancing adhesiveness and sealability. A curable composition for inkjet and air cavity formation according to the present invention contains a photocurable compound having a (meth)acryloyl group or a vinyl group and having no cyclic ether group, and a thermosetting compound having no (meth)acryloyl group and having a cyclic ether group, in which a content of the thermosetting compound in 100 wt % of the curable composition for inkjet and air cavity formation is 5 wt % or more, and when a B-staged product is obtained by irradiating the curable composition for inkjet and air cavity formation with light having a wavelength of 365 nm at an illuminance of 2000 mW/cm2, a viscosity at 40° C. of the B-staged product is 2.5×102 Pa·s or more and 3.0×10? Pa·s or less.

Abstract: A nonvolatile semiconductor memory device that have a new structure are provided, in which memory cells are laminated in a three dimensional state so that the chip area may be reduced. The nonvolatile semiconductor memory device of the present invention is a nonvolatile semiconductor memory device that has a plurality of the memory strings, in which a plurality of electrically programmable memory cells is connected in series. The memory strings comprise a pillar shaped semiconductor; a first insulation film formed around the pillar shaped semiconductor; a charge storage layer formed around the first insulation film; the second insulation film formed around the charge storage layer; and first or nth electrodes formed around the second insulation film (n is natural number more than 1). The first or nth electrodes of the memory strings and the other first or nth electrodes of the memory strings are respectively the first or nth conductor layers that are spread in a two dimensional state.

Abstract: Provided is an ink-jet adhesive that can suppress adhesion of an adhesive component to an unintended region of a transparent member when the transparent member is used as a member to be bonded. The ink-jet adhesive according to the present invention contains a photocurable compound having a (meth) acryloyl group or a vinyl group and having no cyclic ether group, and a photopolymerization initiator, contains or does not contain a thermosetting compound having no (meth) acryloyl group and having a cyclic ether group, and a content of the thermosetting compound is 5 wt % or less when the ink-jet adhesive contains the thermosetting compound.

Abstract: A resin-molded article is configured so that a body having a design surface and a clip attachment member which is formed on a back surface of the design surface of the body and to which a clip is attachable, the body and the clip attachment member being integrally formed. The clip attachment member includes an attachment wall raised from the back surface, and a rib extending from the attachment wall to the back surface and reinforcing the attachment wall. A through-hole penetrating through the attachment wall is formed at a position adjacent to the rib of the attachment wall.

Abstract: By irradiating target liquid L containing fine bubbles with ultrasonic waves from an ultrasonic irradiation device 102, the fine bubbles in the target liquid L is reduced. By irradiating the target liquid L with ultrasonic waves, fine bubbles in the target liquid L can be reduced effectively. By using ultrasonic waves, bubbles with small diameters, particularly fine bubbles, can be effectively reduced, so that fine bubbles in the target liquid L can be efficiently reduced.

Abstract: A fixed-bed multi-tubular reactor for producing an alkenyl acetate by a gas phase catalytic oxidation reaction of a lower olefin, acetic acid and oxygen including a plurality of reaction tubes, a thermometer protection tube inserted into at least one of the plurality of reaction tubes, a thermometer inserted into the thermometer protection tube, and a shield disposed above the reaction tube into which the thermometer protection tube is inserted and attached to the thermometer protection tube, wherein an effective projection region of the shield entirely covers the inlet opening of the reaction tube into which the thermometer protection tube is inserted.

Abstract: Frying is performed in two stages so as to dip a retainer in frying oil at a prescribed dipping ratio and then to dip the whole of the retainer in the frying oil, and in addition, flow rates of the frying oil supplied from an upstream side and a downstream side of a frying oil tank and a surface level of the frying oil are controlled. Therefore, a noodle lump can be prevented from peeling off and floating from the bottom of the retainer before fixing the shape of the noodle lump due to a pressure applied by the frying oil so as not to impair the shape of the noodle lump, and as a result, frying efficiency or production efficiency can be improved. Besides, a noodle lump that has a very small number of coarse or dense portions in a distribution of noodle strings can be stably produced.

Abstract: The present invention provides a method for producing non-fried noodles having a reduced sodium content and excellent noodle making properties, texture, and flavor. Fresh noodles having excellent noodle making properties, texture, and flavor can be produced by adding 1 to 3% by weight of potassium lactate relative to a main raw material powder such as wheat flour even without adding salt. Further, non-fried noodles having a reduced sodium content and excellent texture and flavor can be produced by steaming the fresh noodles and then drying the noodles by hot air. Moreover, after drying, the non-fried noodles dried by hot air to have a moisture of 7 to 14% by weight is further subjected to a heating process with high-temperature hot air, a gas mixture of high-temperature hot air and water vapor, or superheated steam at 120 to 200° C. until the moisture of the non-fried noodles is reduced to 3 to 6% by weight, which can consequently reduce a harsh taste derived from potassium lactate.

Abstract: Frying is performed in two stages so as to dip a retainer in frying oil at a prescribed dipping ratio and then to dip the whole of the retainer in the frying oil, and in addition, flow rates of the frying oil supplied from an upstream side and a downstream side of a frying oil tank and a surface level of the frying oil are controlled. Therefore, a noodle lump can be prevented from peeling off and floating from the bottom of the retainer before fixing the shape of the noodle lump due to a pressure applied by the frying oil so as not to impair the shape of the noodle lump, and as a result, frying efficiency or production efficiency can be improved. Besides, a noodle lump that has a very small number of coarse or dense portions in a distribution of noodle strings can be stably produced.

Abstract: The present invention relates to a method for determining the origin of glutamic acid in a sample and, in a broader sense, relates to a method for determining the origin of an amino acid. The present invention makes it possible to measure the stable isotope ratio, with a considerably higher accuracy than that of conventional methods, by measuring the ?13C of glutamic acid (amino acid) by elemental analysis-stable isotope ratio mass spectrometry (EA-IRMS) and measuring the ?15N by gas chromatography-stable isotope ratio mass spectrometry (GC-IRMS). In addition, the present invention makes it possible to determine the origin of glutamic acid (amino acid) by comparing the stable isotope ratio of the glutamic acid (amino acid) whose origin is unclear with the stable isotope ratio of glutamic acid (amino acid) whose origin is clear.

Abstract: A fixed-bed multi-tubular reactor for producing an alkenyl acetate by a gas phase catalytic oxidation reaction of a lower olefin, acetic acid and oxygen including a plurality of reaction tubes, a thermometer protection tube inserted into at least one of the plurality of reaction tubes, a thermometer inserted into the thermometer protection tube, and a shield disposed above the reaction tube into which the thermometer protection tube is inserted and attached to the thermometer protection tube, wherein an effective projection region of the shield entirely covers the inlet opening of the reaction tube into which the thermometer protection tube is inserted.

Abstract: A method for producing instant fried noodles with which puffing of the noodles are prevented compared with ordinary fried noodles is provided. The instant fried noodles made by the method thus can have dense texture and high transparency. In the method, a noodle belt is prepared from noodle dough obtained by kneading a main raw material powder with 20 to 60 ml, more preferably 30-50 ml, of a liquid-form edible fat or oil added per kg of the main raw material powder; the noodle belt is rolled out into a determined noodle thickness by performing rolling operation three times or less, more preferably twice or less; the rolled noodle belt is cut into noodle strings using a cutting blade; and the noodle strings are steamed and fry drying.

Abstract: [Problem to be Solved] There is provided a fried noodle lump which is prevented from being inverted in a cup by external shock in a state where the fried noodle lump is stored in a cup-shaped container. [Solution] The shape retention of a bottom end portion of the fried noodle lump is secured by storing a group of noodle strings after gelatinization in a retainer and frying the lower end portion of the group of noodle strings. Accordingly, the fried noodle lump can be prevented from being inverted in a cup by external shock in a state where the fried noodle lump is stored in a cup-shaped container. Further, it is preferred to include a step of immersing the whole of the group of noodles strings in a fry oil, after the step of securing the shape retention of the bottom end portion of the fried noodle lump.

Abstract: [Problem] It is intended to provide a formed article for food which has excellent antistatic properties and water repellency without impairing its original external appearance and mechanical properties thereof even in a deep-drawn part having a high drawing ratio at forming or even through high temperature forming. [Solution] A multi-layer sheet is prepared having a multi-layer configuration with two or more types of two or more layers, including a main layer which contains a thermoplastic resin, talc and white pigment, and a skin layer of an antistatic resin composition which contains at least one type of thermoplastic resin and an antistatic agent on an opposite side. By thermoforming the sheet including the resin composition, a formed article which has excellent antistatic properties and water repellency effective for preventing contamination and adhesion of soup powder can be obtained.

Abstract: A dispersible powder includes a powder treated with a surface treatment agent, and the surface treatment agent contains a (meth)acrylic polymer having a repeating unit with a phosphorylcholine group. Thus, provided are: a dispersible powder having excellent dispersibility in an aqueous medium and high dispersion stability; and a cosmetic blended with this powder, the cosmetic being capable of forming a uniform cosmetic film and having favorable spreadability upon application, stretchability, adhesiveness, and feeling on use as well as high stability.

Abstract: Provided is a fine bubble supply device and a fine bubble analyzing system capable of more stably supplying fine bubbles unstable in a liquid. A fine bubble generating device generates fine bubbles. A retention vessel stores a liquid therein, and an inlet pipe and an outlet pipe of the fine bubbles are connected to the retention vessel. The fine bubbles generated from the fine bubble generating device are introduced into the liquid in the retention vessel through the inlet pipe to be retained in the liquid. The fine bubbles retained in the liquid are led out to a supply destination (fine bubble characteristic evaluation device) through the outlet pipe.

Abstract: An object of the present invention is to provide a method for drying non-fried instant noodles for obtaining non-fried noodles that are easily loosened without sticking of noodle strings and excellent in restorability. The present invention includes, as a step of drying non-fried instant noodles, a step of putting gelatinized noodle strings into a drying retainer, and blowing a high-speed air flow from above the retainer toward a noodle mass of the noodle strings to perform drying. In the drying step, the retainer employed has a shape such that a transition portion from a bottom surface to a side surface (side wall portion) is formed to be a curved surface with a radius of curvature of 5 to 15 mm, and preferably the high-speed air flow is blown at a wind speed of 50 m/s or higher in terms of the speed to which the noodle strings are exposed.

Abstract: By irradiating target liquid L containing fine bubbles with ultrasonic waves from an ultrasonic irradiation device 102, the fine bubbles in the target liquid L is reduced. By irradiating the target liquid L with ultrasonic waves, fine bubbles in the target liquid L can be reduced effectively. By using ultrasonic waves, bubbles with small diameters, particularly fine bubbles, can be effectively reduced, so that fine bubbles in the target liquid L can be efficiently reduced.

Abstract: Disclosed herein are non-fried potato chips that are produced without frying in oil to reduce an oil content but have a crispy texture and good meltability in the mouth, which cannot be sufficiently achieved by conventional non-fried potato chips, and are therefore comparable to potato chips produced by frying in oil. The inside of the non-fried potato chips is sufficiently puffed, and the non-fried potato chips have a number of pores. More specifically, the non-fried potato chips have 10/mm2 or more holes with a short diameter of 20 ?m or more and a porosity of 35% to 65% when their vertical sections are observed.