Abstract: According to one embodiment, a sensor includes a detection device and a circuit portion. The detection device includes a first detection portion and a second detection portion. The first detection portion includes a first detection element. The first detection element includes a first conductive member and a first detection member. The second detection portion includes a second detection element. The second detection element includes a second conductive member and a second detection member. The circuit portion is configured to execute a first detection portion operation for outputting a first detection result corresponding to a first detection value based on the first detection member when a first current is supplied to the first conductive member. In a case where a first evaluation value is not within a first range, the circuit portion is configured to execute a second detection portion operation by the second detection portion.

Abstract: According to one embodiment, a sensor includes a detection device, a switch circuit, and a detection circuit. The detection device includes a first detection section and a second detection section. The first detection section includes a first detection element. The first detection element includes a first conductive member and a first resistance member. The second detection section includes a second detection element. The second detection element includes a second conductive member and a second resistance member. In a first operation, the switch circuit is configured to supply a first current to the first conductive member and not to supply the first current to the second conductive member, and the detection circuit is configured to output a first signal corresponding to a difference between a first electrical resistance of the first resistance member and a second electrical resistance of the second resistance member.

Abstract: Provided is an edible straw that can have an improved durability in use and during transportation. A method for manufacturing an edible straw S includes: applying an edible adhesive F on at least one surface of an edible item sheet 100 shaped into a sheet and made, as an edible item, of cereals such as rice and wheat or other starch materials; forming the edible item sheet 100 on which the adhesive F is applied into a tubular shape with a space through which beverages and the like are to be passed, and heating and baking the tubular body from at least one of an inner wall side and an outer wall side of the tubular body.

Abstract: A method to improve shelf life of a baked edible product includes baking dough in a sealable container that is provide with a lining of flexible material, thereby converting the dough into a baked edible product. Thereafter, a top surface of the baked edible product is covered using the flexible material and placed against a surface at baking temperature. The container may be inverted. Thereafter, the container and baked edible product is cooled in a dry and sterile atmosphere.

Abstract: A method of preparing a soy based bread dough includes whipping a quantity of egg whites until frothy, and then slowly adding small quantities of sugar, while continuing the whipping, until reaching a specific gravity of not more than 0.5 in creating a meringue having bubbles. The method further includes, combining quantities of whole eggs, cooking oil, and milk, to create liquid ingredients mixture and sifting quantities of baking powder with soy flour, to create a dry ingredient mixture. Adding an appropriate quantity of the dry ingredient mixture to the liquid ingredient mixture to produce a preliminary dough having a light consistency, and then folding an appropriate quantity of the meringue into the preliminary dough, while preserving the bubbles that have formed in the meringue, to produce a ready to bake dough having an average specific gravity below 0.65.

Abstract: A canning method for bread, includes a stepwise procedure for producing a dough and baking a finished bread within a standard food can while enabling the bread to be stored for very long periods without spoiling or becoming inedible. The method includes sterilizing steps and means for easy removal of the bread from the can. A paper wrapper enables the bread to be maintained uniformly moist.