Abstract: A delivery server includes a processor including hardware, the processor being configured to: transmit arrival information of a product to a user terminal carried by a user who has ordered the product; transmit, in a case where unattended delivery is instructed by the user terminal, unattended delivery information to a home delivery terminal of a delivery person who delivers the product, and request a signature of the user; transmit the signature information to the home delivery terminal in response to receiving signature information regarding the signature of the user from the user terminal; and transmit delivery completion information of the product to the user terminal.

Abstract: Provided is a method for manufacturing a titanium dioxide semiconductor. The method does not require a complicated pretreatment and makes it possible to easily manufacture a titanium dioxide semiconductor with general-purpose devices. The method for manufacturing a titanium dioxide semiconductor includes: a first immersion step of immersing a substrate containing titanium in hydrogen peroxide water at 70° C. or higher and 90° C. or lower for 1 hour or more and 28 hours or less, and a second immersion step. The second immersion step includes a normal temperature water immersion step of immersing the substrate subjected to the first immersion step in normal temperature water at 10° C. or higher and 30° C. or lower for 24 hours or more and 48 hours or less, and a hot water immersion step of immersing the substrate subjected to the normal temperature water immersion step in hot water at 70° C. or higher and 90° C. or lower for 24 hours or more and 96 hours or less.

Abstract: A food/beverage article, comprising: one or more compounds represented by formula (I): wherein, R1 and R3 each independently represent a hydrogen atom or a C2-6 alkenyl group, R2 and R4 each independently represent a hydrogen atom or a C1-4 alkyl group, R5 and R7 each independently represent a hydrogen atom or a hydroxyl group, R6 represents a hydrogen atom or a C2-6 alkenyl group, X represents a direct bond, —CH2—, —CH?, or —C(?O)—, and Y represents —CH2—, —CH?, or —C(?O)—, wherein the total of the concentrations of the compounds is 1 ppm or more.

Abstract: A bubble separator used in a fluid circuit for an automobile and that separates bubbles in a refrigerant may include a swirl flow formation part extending in a substantially horizontal direction, and including an internal space having a columnar shape. The bubble separator may also include a flow inlet disposed at one end of the swirl flow formation part, and being open so as to cause the refrigerant to flow in the flow inlet in a tangential direction of an inner peripheral surface of the swirl flow formation part and so as to form a swirl flow on the inner peripheral surface. The bubble separator may also include a flow outlet disposed at another end of the swirl flow formation part, and being open so as to cause the refrigerant to flow out of the flow outlet in a tangential direction from the inner peripheral surface.

Abstract: Provided is a taste-improving agent that suppresses the unpleasant taste of potassium, such as harshness, irritativeness, and bitterness without reducing the salty taste of a potassium-containing food or drink. The taste-improving agent for a potassium-containing food or drink comprises a lactic acid-fermented yeast extract that is obtainable by fermenting a yeast extract with a lactic acid bacterium and contains 7.5 (w/w) % or more of lactic acid relative to the solid content of the yeast extract.

Abstract: An aliphatic polyester film is obtained by melt-extruding an aliphatic polyester as a film, controlling the entrained air stream between a casting drum and the film while inhibiting the variations of the film edge portion landing points on the casting drum, and subsequently bringing the film into contact with the casting drum over the entire width of the film.

Abstract: The present invention provides a soy sauce powder having a favorable flavor and containing 2-phenyl ethanol and succinic acid at high concentrations. The low common salt soy sauce of the present invention is obtained by a method for producing a low common salt soy sauce, which includes adding a carbohydrate raw material to moromi in which the viable soy sauce yeast cell count per 1 g of moromi is 1×107 cells or more, adjusting the common salt concentration of the moromi in a manner such that the common salt concentration in moromi juice after maturation is 4.0 to 12.0 w/v %, and carrying out fermentation and maturation of the moromi. The pH of the obtained low common salt soy sauce is 4.7 to 6.0.

Abstract: The present invention provides soy sauce that comprises significant amounts of peptides, and, in particular, hypotensive peptide Gly-Tyr and hypotensive peptide Ser-Tyr, exhibiting a high degree of angiotensin-I-converting enzyme-inhibitory activity and has hypotensive effects while containing no hypotensive agent. Target soy sauce is obtained by mixing soy sauce koji having protease activity of 20 to 300 U/g koji with an aqueous common salt solution and subjecting the mixture to heated digestion, followed by compression filtration. Target soy sauce with a good flavor is obtained by adding soy sauce lactic acid bacteria and soy sauce yeast cells to the moromi mash after heated digestion, and subjecting the resultant to fermentation and maturation, followed by compression filtration.

Abstract: Provided is a taste-improving agent that suppresses the unpleasant taste of potassium, such as harshness, irritativeness, and bitterness without reducing the salty taste of a potassium-containing food or drink. The taste-improving agent for a potassium-containing food or drink comprises a lactic acid-fermented yeast extract that is obtainable by fermenting a yeast extract with a lactic acid bacterium and contains 7.5 (w/w) % or more of lactic acid relative to the solid content of the yeast extract.

Abstract: A fermented seasoning which does not have the bitterness specific to peptides and can be easily ingested orally, in spite of containing large amount of peptides is provided. Namely, a fermented seasoning obtained by adding salt water to an Aspergillus culture or a mixture of the Aspergillus culture with a plant-derived protein material and by controlling the leucine aminopeptidase-I activity in the moromi to be 1.0 U/ml or less, and also controlling the leucine aminopeptidase-II activity in the moromi to be 0.5 U/ml or less, within 10 days after the preparation.

Abstract: The present invention addresses the problem of obtaining a very low common salt soy sauce which contains flavor component favorable for a soy sauce at high concentrations and has a common salt concentration of 1.0 to 4.0% (w/v) and an ethanol concentration of 8.0 to 20% (v/v) without using any special means. According to the present invention, in a method for producing a soy sauce, a carbohydrate raw material and water or an aqueous common salt solution are added to a first moromi, in which the viable soy sauce yeast cell count per 1 g of moromi is 1×107 cells or more, followed by fermentation to prepare a second moromi having a common salt concentration of 4.0 to 12.0% (w/v) and an ethanol concentration of 4.0 to 12.0% (v/v), and then, a carbohydrate raw material and water or an aqueous common salt solution are added thereto to prepare a third moromi, in which the viable yeast cell count per 1 g of moromi is 2×106 cells or more, and which has an ethanol concentration of 2.

Abstract: The present invention provides soy sauce that comprises significant amounts of peptides, and, in particular, hypotensive peptide Gly-Tyr and hypotensive peptide Ser-Tyr, exhibiting a high degree of angiotensin-I-converting enzyme-inhibitory activity and has hypotensive effects while containing no hypotensive agent. Target soy sauce is obtained by mixing soy sauce koji having protease activity of 20 to 300 U/g koji with an aqueous common salt solution and subjecting the mixture to heated digestion, followed by compression filtration. Target soy sauce with a good flavor is obtained by adding soy sauce lactic acid bacteria and soy sauce yeast cells to the moromi mash after heated digestion, and subjecting the resultant to fermentation and maturation, followed by compression filtration.

Abstract: The present invention provides a soy sauce powder having a favorable flavor and containing 2-phenyl ethanol and succinic acid at high concentrations. The low common salt soy sauce of the present invention is obtained by a method for producing a low common salt soy sauce, which includes adding a carbohydrate raw material to moromi in which the viable soy sauce yeast cell count per 1 g of moromi is 1×107 cells or more, adjusting the common salt concentration of the moromi in a manner such that the common salt concentration in moromi juice after maturation is 4.0 to 12.0 w/v %, and carrying out fermentation and maturation of the moromi. The pH of the obtained low common salt soy sauce is 4.7 to 6.0.

Abstract: An aliphatic polyester film is obtained by melt-extruding an aliphatic polyester as a film, controlling the entrained air stream between a casting drum and the film while inhibiting the variations of the film edge portion landing points on the casting drum, and subsequently bringing the film into contact with the casting drum over the entire width of the film.

Abstract: A fermented seasoning which does not have the bitterness specific to peptides and can be easily ingested orally, in spite of containing large amount of peptides is provided. Namely, a fermented seasoning obtained by adding salt water to an Aspergillus culture or a mixture of the Aspergillus culture with a plant-derived protein material and by controlling the leucine aminopeptidase-I activity in the moromi to be 1.0 U/ml or less, and also controlling the leucine aminopeptidase-II activity to be 0.5 U/ml or less, within 10 days after the preparation.

Abstract: A bus arbitration system uses different arbitration rules at different times, by periodically changing the priority order of the bus masters; by masking further bus requests from a particular bus master for a certain interval each time that bus master is granted the use of the bus; by masking requests from bus masters other than a central processing unit for certain intervals while the central processing unit is processing an interrupt; by raising the priority of a particular bus master if a bus request from that bus master remains unacknowledged for a certain interval; or by ignoring bus requests from the central processing unit while another bus master is performing a certain process.

Abstract: A memory system includes a plurality of output buffers each of which outputs one of a plurality of one-bit signals forming data. The output buffers are put into a plurality of buffer groups. The memory system further includes a controller for feeding timing signals to the corresponding buffer groups via delay circuits having mutually different time constants, respectively. The timing signals include certain timing which causes the output buffers to output the corresponding one-bit signals. Since the foregoing certain timing is delayed depending on the time constants of the delay circuits, although the output buffers in the same buffer group output the corresponding one-bit signals simultaneously, the output buffers in the different buffer groups output the corresponding one-bit signals with mutually different timing.

Abstract: A data transfer controller transfers data in blocks having a restricted set of permitted sizes. Before transferring each block, the data transfer controller performs a segmented comparison on the current data address, at which the block starts, and a stopping address, at which the entire data transfer will end, and determines the block size from the result of the segmented comparison. In the segmented comparison, the data transfer controller compares a first part of the data address with a first part of the stopping address, then compares a second part of the data address with a second part of the stopping address. The comparison of second parts is made in different ways, depending on the result of the comparison of first parts.

Abstract: The present invention relates to a slurry thickening tank comprising a tank body disposed below the surface of a slurry within a slurry tank, a slurry inlet provided in the upper part of the tank body, a thickened slurry outlet provided in the lower part of the tank body, and supernatant liquid withdrawal means provided in the upper part of the tank body, whereby the slurry introduced into the tank body through the slurry inlet is thickened by sedimentation in the tank body and the resulting thickened slurry is discharged from the tank body through the slurry outlet, wherein the surface of the structural member of the tank body extending from the slurry inlet to the thickened slurry outlet has an angle of inclination greater than the angle of repose for the thickened slurry, and to an absorption tower for use in flue gas desulfurization systems which is equipped with such a slurry thickening tank.

Abstract: This invention is related to a slurry filtration device and the wet lime-gypsum flue-gas desulfurization system comprising a slurry filtration device for the separation (concentration) of gypsum. The slurry filtration device comprises tank that has a slurry supply pipe at its upper part and a filtrate-drain hole at its bottom, a layer of filter sand lying on its bottom, a slurry accumulator arranged on the layer of filter sand, and a vibrator set in said slurry accumulator for vibrating the slurry. The present invention not only improves the solid-liquid separability remarkably but also saves cost and space.