Abstract: A personalization network service enables developers to develop recommenders that can be made available to content site operators for providing recommendations to end users. The personalization network service may also be capable of optimizing the use and selection of the recommenders for different end users, groups or segments of end users, content sites, and the like.

Abstract: A process of producing a highly stable liquid crystal emulsion composition with improved qualities, in which a conventional complicated and costly process that requires specific equipment is streamlined into a simple and less costly process. A method of producing a liquid crystal emulsion composition having liquid crystal structure, comprising the steps of admixing 3 to 8 parts by weight of a hydrophilic surfactant which is a polyoxyethylene polyoxypropylene alkyl ether having an HLB of 10 to 20 with 2 to 6 parts by weight of a lipophilic surfactant; admixing 5 to 10 parts by weight of the resulting admixture with 5 to 30 parts by weight of an oil component; admixing the obtained admixture with a mixture of 40 to 80 parts by weight of a water-soluble polyvalent alcohol and 8 to 40 parts by weight of water; and heating, homogeneously mixing and then cooling the thus obtained admixture.

Abstract: Several embodiments of crankcase compression supercharged four-cycle internal combustion engines. Supercharger pressure is controlled by bypassing pressurized gases from the crankcase back to the crankcase downstream of a check valve that permits flow into the crankcase so as to avoid the escape of pressurized gases to the atmosphere and to reduce pumping losses and improve performance. Various positioning of the components is illustrated. Also, an improved and simplified internal EGR system is employed.

Abstract: An edible oil or fat improved in oxidative stability and suppressed in the development of off flavor is obtained without impairment of high physiological functions inherent to highly-unsaturated fatty acids. To obtain the edible oil or fat, a specific polyunsaturated fatty acid-base oil or a particular fat and saturated fatty acid-base oil or fat are mixed and subjected to an interesterification reaction so that fatty acids are caused to bond at random on glycerol skeletons of the oil or fat to achieve the following properties:(a) the content of polyunsaturated fatty acids of at least three unsaturated bonds per molecule in fatty acid residual groups: 5 to 30%,(b) the content of saturated fatty acids free of any unsaturated bond: 50 to 80%,(c) iodine value: at least 35, and(d) melting point: 35.degree. C. or higher.