Abstract: A method for manufacturing a semiconductor device, includes the steps of: forming a resin layer on an upper surface of a substrate including a photodiode such that the resin layer does not cover a light receiving region of the photodiode; forming at least one groove in the resin layer so as to surround the light receiving region; and subsequently mold-sealing the photodiode by loading the substrate into a mold and filling the mold with a molding resin.

Abstract: Provided is a cooked rice mold apparatus that can easily adjust the supply amount of sushi rice. The roller spacing of a top rolling roller pair 31 arranged on the exit side of a hopper 2 of a rolling section 4 is variable.

Abstract: Provided is a cooked rice mold apparatus that can easily adjust the supply amount of sushi rice. The roller spacing of a top rolling roller pair 31 arranged on the exit side of a hopper 2 of a rolling section 4 is variable.

Abstract: Provided is a cooked rice mold apparatus that can mold rolled sushi having a stable shape and has good maintainability. Cam members 56, 57 provided on a rear surface of a rolling-up bamboo plate and lift plates 61, 62 that act on the cam members are connected by magnetically attaching means composed of a magnetic body and a magnet.

Abstract: A platen has an impact surface positioned to oppose a printhead so that a part of a printhead strikes paper loaded on the impact surface. The platen includes a first impact surface having a curved surface, a second impact surface having a curved surface, and an opening formed between the first and second impact surfaces. The platen is rotatable about an axis such that the first and second impact surfaces are selectively positioned to oppose the printhead. Paper advances into the platen and passes through the opening from an inside of the platen to outside of the platen so that the paper extends to cover the first impact surface, and another paper advances to the second impact surface. The impact surfaces may have different curvatures with respect to the axis. A projection may be formed on the impact surface and extends transversely of the paper advancement. The projection is substantially configured to the flection of the paper.

Abstract: A platen has an impact surface positioned to oppose a printhead so that a part of a printhead strikes paper loaded on the impact surface. The platen includes a first impact surface having a curved surface, a second impact surface having a curved surface, and an opening formed between the first and second impact surfaces. The platen is rotatable about an axis such that the first and second impact surfaces are selectively positioned to oppose the printhead. Paper advances into the platen and passes through the opening from an inside of the platen to outside of the platen so that the paper extends to cover the first impact surface, and another paper advances to the second impact surface. The impact surfaces may have different curvatures with respect to the axis. A projection may be formed on the impact surface and extends transversely of the paper advancement. The projection is substantially configured to the flection of the paper.

Abstract: A control board includes a plate 7 for the control board including a first printed board for mounting a control section 56 and a first connecter 9; and a removable terminal stand plate 1 including a second printed board for mounting a terminal stand 3, input circuit section 4 and output circuit section 5, and a second connector. The first and second connectors are connected to each other.

Abstract: A bacteria-free foamable oil-in-water emulsion including chocolate is prepared by forming an emulsion containing (1) 5-35 wt % of oil, (2) 3-30 wt % of chocolate component, (3) 10-30 wt % of sugar component, (4) 0.5-4 wt % of sodium caseinate, (5) 0.02-0.1 wt % of phosphoric acid salt, (6) 0.05-3 wt % of stabilizer, (7) 2-6 wt % of defatted milk solid, (8) 3-10 wt % of emulsifier based on the oil and (9) 40-60 wt % of all solid components in the emulsion and by sterilizing the said emulsion by heating at ultra high temperature. The bacteria-free foamable oil-in-water emulsion including chocolate has long time stability and high foamability, and it meets the current demand for baking or confectionary products having softness and wetness.