Abstract: A semiconductor device (1) according to the present disclosure includes a semiconductor chip (2), an interposer substrate (3), and a die-bonding material (4) formed in a partially opened annular shape in a plan view. The semiconductor chip (2) includes a region in which an integration density of an electronic circuit is high (23, 24, and 25) and a region in which the integration density is low (22). The semiconductor chip (2) is implemented on the interposer substrate (3). The die-bonding material (4) formed in a partially opened annular shape in a plan view is provided between the region in which the integration density is high (23, 24, and 25) in the semiconductor chip (2) and the interposer substrate (3).

Abstract: The present invention is characterized by comprising: an acid leaching step for obtaining a leach liquid by causing leaching of, by means of an acid, a metal mixture at least containing vanadium and at least one type of a divalent or trivalent metal selected from nickel, cobalt, manganese, palladium, platinum, copper, and zinc; a complex generation step for adding an ammoniacal alkaline aqueous solution to the leach liquid for adjusting the pH to 10-12 and generating, in the alkaline aqueous solution, an ammine complex of a divalent or trivalent metal ion and an anion complex of a tetravalent and/or pentavalent vanadium ion; a divalent or trivalent metal recovery step for adding a carrier having a carboxyl group to the alkaline aqueous solution in which the ammine complex and the anion complex are generated, causing the divalent or trivalent metal ion in the ammine complex to be selectively adsorbed onto the carrier, and recovering the divalent or trivalent metal ion; and a vanadium recovery step for recoveri

Abstract: The present invention is characterized by comprising: an acid leaching step for obtaining a leach liquid by causing leaching of, by means of an acid, a metal mixture at least containing vanadium and at least one type of a divalent or trivalent metal selected from nickel, cobalt, manganese, palladium, platinum, copper, and zinc; a complex generation step for adding an ammoniacal alkaline aqueous solution to the leach liquid for adjusting the pH to 10-12 and generating, in the alkaline aqueous solution, an ammine complex of a divalent or trivalent metal ion and an anion complex of a tetravalent and/or pentavalent vanadium ion; a divalent or trivalent metal recovery step for adding a carrier having a carboxyl group to the alkaline aqueous solution in which the ammine complex and the anion complex are generated, causing the divalent or trivalent metal ion in the ammine complex to be selectively adsorbed onto the carrier, and recovering the divalent or trivalent metal ion; and a vanadium recovery step for recoveri

Abstract: A solid-state imaging device and a camera system capable of preventing the occurrence of invalid frames if a shutter and a gain are simultaneously set. The solid-state imaging device has a picture element array block on which a plurality of picture element circuits having features for converting an optical signal into an electrical signal and accumulating the electrical signal in accordance with an exposure time are arranged in a matrix manner, a picture element drive block drivable so as to execute a shutter operation of said picture element block and a read operation in accordance with setting data, and an interface section including functions of holding shutter setting data and gain setting data supplied from the outside and controlling a timing for reflecting shutter setting and gain setting onto at least said picture element drive block.

Abstract: Provided is an oil or fat composition of high diacylglycerol content. Even when used in cooking, the cooked food has a good external appearance without darkening, and retains its inherent flavor. Even when used in cooking after storage under light-exposed conditions, the cooked food is provided with a good external appearance and flavor. The oil or fat composition is obtained by combining, at specific contents, (A) an oil or fat of high diacylglycerol content, said oil or fat having a particular composition, (B) a plant sterol and (C) a plant sterol fatty acid ester.

Abstract: A solid-state imaging device includes a reflection timing control signal output unit, a data holding unit, and a collective-reflection processing unit. The reflection timing control signal output unit outputs a reflection timing control signal for controlling a timing of outputting operation setting data. The data holding unit latches the operation setting data inputted from outside and outputs the operation setting data. The collective-reflection processing unit collectively latches the operation setting data in synchronism with the reflection timing control signal, and outputs the latched operation setting data to a driving section.

Abstract: A solid-state imaging device and a camera system are provided that are capable of preventing the occurrence of invalid frames if a shutter and a gain are simultaneously set. The solid-state imaging device has a picture element array block 110 on which a plurality of picture element circuits having features for converting an optical signal into an electrical signal and accumulating the electrical signal in accordance with an exposure time are arranged in a matrix manner, a picture element drive block 120 drivable so as to execute a shutter operation of said picture element block and a read operation in accordance with setting data, and an interface section 170 including functions of holding shutter setting data and gain setting data supplied from the outside and controlling a timing for reflecting shutter setting and gain setting onto at least said picture element drive block. The interface section 170 includes a function of reflecting a gain on a frame next to one frame after setting.

Abstract: Oil or fat compositions contain the following ingredients: (A) an oil or fat containing from 60 to 100% by weight of diglyceride, by 100 parts by weight of the oil or fat composition, the diglyceride further comprising fatty acids, wherein the amount of fatty acids that are unsaturated is from 80 to 100 wt. %, by 100 parts by weight of the diglyceride; (B) from 0.001 to 1% by weight of ingredient (A) of a carboxylic acid selected from C2-8 hydroxycarboxylic acids, dicarboxylic acids and tricarboxylic acids, and salts derivatives thereof, and mixtures thereof; (C) from 0.001 to 5% by weight of ingredient (A) of an antioxidant; and (D) from 0.05 to 4.7% by weight of ingredient (A) of a plant sterol. Each of these preferred oil or fat compositions has a high diglyceride content having excellent health-promoting functions, and even in cold temperature areas or high-humidity areas, has improved external appearance, is good in work efficiency during cooking and also in the flavor and texture of cooked foods.

Abstract: A solid-state imaging device includes a reflection timing control signal output unit, a data holding unit, and a collective-reflection processing unit. The reflection timing control signal output unit outputs a reflection timing control signal for controlling a timing of outputting operation setting data. The data holding unit latches the operation setting data inputted from outside and outputs the operation setting data. The collective-reflection processing unit collectively latches the operation setting data in synchronism with the reflection timing control signal, and outputs the latched operation setting data to a driving section.

Abstract: Provided is a fat or oil composition containing the following components (A), (B) and (C): (A) 100 parts by weight of a fat or oil containing from 0.1 to 10 wt. % of a monoglycerol monofatty acid ester, from 1 to 64.9 wt. % of a monoglycerol trifatty acid ester, and from 35 to 98.9 wt. % of a monoglycerol difatty acid ester having an unsaturated fatty acid content, in fatty acid components, of from 80 to 100 wt. %; (B) from 0.1 to 3.0 parts by weight of a diglycerol fatty acid ester containing from 40 to 100% of a difatty acid ester having an unsaturated fatty acid content, in the fatty acid components, of from 70 to 100 wt. %; and (C) from 0.01 to 2 parts by weight of an antioxidant.

Abstract: Provided is an oil or fat composition of high diacylglycerol content. Even when used in cooking, the cooked food has a good external appearance without darkening, and retains its inherent flavor. Even when used in cooking after storage under light-exposed conditions, the cooked food is provided with a good external appearance and flavor. The oil or fat composition is obtained by combining, at specific contents, (A) an oil or fat of high diacylglycerol content, said oil or fat having a particular composition, (B) a plant sterol and (C) a plant sterol fatty acid ester.

Abstract: Oil or fat compositions contain the following ingredients: (A) an oil or fat containing from 60 to 100% by weight of diglyceride, by 100 parts by weight of the oil or fat composition, the diglyceride further comprising fatty acids, wherein the amount of fatty acids that are unsaturated is from 80 to 100 wt. %, by 100 parts by weight of the diglyceride; (B) from 0.001 to 1% by weight of ingredient (A) of a carboxylic acid selected from C2-8 hydroxycarboxylic acids, dicarboxylic acids and tricarboxylic acids, and salts derivatives thereof, and mixtures thereof; (C) from 0.001 to 5% by weight of ingredient (A) of an antioxidant; and (D) from 0.05 to 4.7% by weight of ingredient (A) of a plant sterol. Each of these preferred oil or fat compositions has a high diglyceride content having excellent health-promoting functions, and even in cold temperature areas or high-humidity areas, has improved external appearance, is good in work efficiency during cooking and also in the flavor and texture of cooked foods.

Abstract: Oil or fat compositions contain the following ingredients: (A) an oil or fat containing from 60 to 100% by weight of diglyceride, by 100 parts by weight of the oil or fat composition, the diglyceride further comprising fatty acids, wherein the amount of fatty acids that are unsaturated is from 80 to 100 wt. %, by 100 parts by weight of the diglyceride; (B) from 0.001 to 1 % by weight of ingredient (A) of a carboxylic acid selected from C2-8 hydroxycarboxylic acids, dicarboxylic acids and tricarboxylic acids, and salts derivatives thereof, and mixtures thereof; (C) from 0.001 to 5 % by weight of ingredient (A) of an antioxidant; and (D) from 0.05 to 4.7 % by weight of ingredient (A) of a plant sterol.

Abstract: Disclosed herein is an oil composition comprising the following components (A) and (B):(A) 15 to 70% by weight of diglycerides in which less than 15% by weight of the constitutive fatty acids are (3 type unsaturated fatty acids; and (B) 30 to 85% by weight of a triglyceride in which at least 15% by weight of the constitutive fatty acids are (3 type unsaturated fatty acids. The oil composition is good in flavor, hard to be colored, excellent in hydrolytic stability and resistance to oxidation, good in emulsion stability and excellent in intake balance among fatty acids even under severe conditions that heating is performed at a high temperature for a long period of time, can be widely developed to medicinal preparations and foods and moreover exhibit an excellent inhibitory effect on accumulation of body fat by ingestion of a small amount of diglycerides.

Abstract: Provided is a fat or oil composition containing the following components (A), (B) and (C): (A) 100 parts by weight of a fat or oil containing from 0.1 to 10 wt. % of a monoglycerol monofatty acid ester, from 1 to 64.9 wt. % of a monoglycerol trifatty acid ester, and from 35 to 98.9 wt. % of a monoglycerol difatty acid ester having an unsaturated fatty acid content, in fatty acid components, of from 80 to 100 wt. %; (B) from 0.1 to 3.0 parts by weight of a diglycerol fatty acid ester containing from 40 to 100% of a difatty acid ester having an unsaturated fatty acid content, in the fatty acid components, of from 70 to 100 wt. %; and (C) from 0.01 to 2 parts by weight of an antioxidant.

Abstract: Disclosed herein is an oil composition comprising the following components (A) and (B):(A) 15 to 70% by weight of diglycerides in which less than 15% by weight of the constitutive fatty acids are (3 type unsaturated fatty acids; and (B) 30 to 85% by weight of a triglyceride in which at least 15% by weight of the constitutive fatty acids are (3 type unsaturated fatty acids. The oil composition is good in flavor, hard to be colored, excellent in hydrolytic stability and resistance to oxidation, good in emulsion stability and excellent in intake balance among fatty acids even under severe conditions that heating is performed at a high temperature for a long period of time, can be widely developed to medicinal preparations and foods and moreover exhibit an excellent inhibitory effect on accumulation of body fat by ingestion of a small amount of diglycerides.

Abstract: Oil or fat compositions contain the following ingredients:

Abstract: Disclosed herein are an edible oil containing at least 15% by weight of diacylglycerol and 2 to 10% by weight of phytosterol and being a transparent liquid at normal temperature, wherein the content of hydrocarbons having 29 to 31 carbon atoms in the oil and fat is at most 1 part by weight per 100 parts by weight of the phytosterol. The edible oil dissolve phytosterol at a high concentration therein and cause no turbidity at a low temperature.

Abstract: Disclosed herein are an edible oil containing at least 15% by weight of diacylglycerol and 2 to 10% by weight of phytosterol and being a transparent liquid at normal temperature, wherein the content of hydrocarbons having 29 to 31 carbon atoms in the oil and fat is at most 1 part by weight per 100 parts by weight of the phytosterol. The edible oil dissolve phytosterol at a high concentration therein and cause no turbidity at a low temperature.

Abstract: An oil or fat composition comprising an oil or fat comprising 15 wt. % or more of a diacylglycerol and 1.2 to 20 wt. % of phytosterol, dissolved or dispersed in the fat and oil is provided here, which can be used in the same way as usual oil and fat in daily life to reduce a hemal cholesterol value of a person having a high value of cholesterol and to raise no problem in appearance, taste, heating cooking and the like in comparison with usual edible oil and fat.