Abstract: A stabilizer for a rigid chlorinated resin comprising a hydrotalcite compound and an inorganic copper compound and a stabilized rigid chlorinated resin composition obtained by adding said stabilizer to a chlorinated resin.

Abstract: The chewing gum of the present invention contains a coated material prepared by coating Curculigo latifolia fruits, processed Curculigo latifolia fruits or a component containing curculin obtained therefrom with a coating agent.

Abstract: The crystalline synthetic resin composition of the present invention comprises 100 parts by weight of a crystalline synthetic resin compounded with (a) 0.01 to 5 parts by weight of at least one of alkali-metal carboxylates, alkali metal .beta.-diketonates and alkali metal salts of .beta.-ketoacetic esters and (b) 0.01 to 5 parts by weight of at least one of basic polyvalent metal salts of cyclic organophosphoric esters of the following general formula (I): ##STR1## wherein R.sub.1 represents a hydrogen atom or an alkyl group having 1 to 4 carbon atoms, R.sub.2 and R.sub.3 each represent a hydrogen atom or an alkyl group having 1 to 12 carbon atoms, M represents a group III or IV metal atom of the periodic table, and X represents HO--when M represents a group III metal atom of the periodic table and X represents 0.dbd. or (HO).sub.2 --when M represents a group IV metal atom of the periodic table. The compositions can be used for packaging materials, and coated molded articles.

Abstract: A nematic liquid crystal composition comprising at least one member selected from 4-alkyl- or 4-alkoxy-benzoic acids represented by the following general formula (I) , particularly a nematic liquid crystal composition comprising a carboxylic acid mixture composed of at least one member selected from 4-alkyl- or 4-alkoxy-benzoic acids represented by the following general formula (I) and at least one member selected from 4-alkylcyclohexanecarboxylic acids represented by the following general formula (IV): ##STR1## wherein R.sub.1 stands for an alkyl or alkoxy group having 1 to 12 carbon atoms and R.sub.4 stands for an alkyl group having 1 to 12 carbon atoms.

Abstract: A photopolymerizable composition comprising: (a) 100 parts by weight of a compound having at least one ethylenically unsaturated group, (b) 0 to 400 parts by weight of a thermoplastic organic polymer and (c) 0.01 to 20 parts by weight of a photoinitiator, characterized in that an acridine compound of the following general formula (I) is used as the photoinitiator: ##STR1## wherein R represents an alkylene, oxadialkylene or thiodialkylene group having 2 to 20 carbon atoms,and a photopolymerizable element comprising a layer of the photopolymerizable composition formed on a support.

Abstract: A chocolate composition comprising from 5 to 70% by weight, based on the total fats of the chocolate, of a triglyceride (SLS) having saturated fatty acid residues at the .alpha.-positions and a linoleic acid residue at the .beta.-position.

Abstract: Apparatus for manufacturing a spindle-shaped wrapped food (10) by squeezing both end portions of a cylindrical wrapped food (10A) having an extra portion at each end of a membraneous food (12) with a filling member (11) enwrapped therein using an apparatus including an endless conveyor device (20) having a mechanism for pushing up an endless belt (21) with both edges thereof inclined, a stationary resistance plate (23) juxtaposed along and above the endless belt (21) of the endless conveyor device (20) and having a downwardly inclined portion (25) at each edge thereof, and a pair of auxiliary resistance portions (26) directed toward gaps S formed between both side edges of the stationary resistance plate (23) and both side edges of the endless belt (21) respectively, a space formed between the endless belt (21) and the stationary resistance plate (23) being of a generally spindle shape in section.

Abstract: A method for stabilizing a taste-modifier comprising fresh Curculigo latifolia fruits, dried fruits thereof or a curuculin-containing material obtained therefrom which comprises heating said taste-modifier to 50.degree. to 90.degree. C.; or subjecting said taste-modifier to ultrahigh-temperature short-time pasteurization at 110.degree. to 150.degree. C. for two seconds to two minutes; is disclosed. Either of these methods enables the stable preservation of said taste-modifier, which is in the form of a crude product or an aqueous solution, for prolonged period of time.

Abstract: A protein curuculin obtained by extracting from fresh Curculigo latifolia fruits or dried fruits thereof with an aqueous solution of a salt of a concentration of at least 0.01M; a taste-modifier for a sour material comprising fresh Curculigo latifolia fruits, dried fruits thereof or a curuculin-containing material obtained therefrom; a chewing gum composition comprising fresh Curculigo latifolia fruits, dried fruits thereof or a curuculin-containing material obtained therefrom; and a mouth-wash composition comprising fresh Curculigo latifolia fruits, dried fruits thereof or curuculin-containing material obtained therefrom are disclosed.

Abstract: The frozen food of the present invention is produced by adding a gelling agent comprising gelatin to a dough mainly consisting of wheat flour, fat and egg. The process for producing the frozen food of the present invention comprises adding a gelling agent comprising gelatin to dough materials mainly consisting of wheat flour, fat and egg to thereby give a dough and then molding and freezing said dough.

Abstract: An optically active compound of the formula (I): ##STR1## R is a halogen atom, a cyano group, an alkyl group having 1 to 18 carbon atoms, an alkoxy group having 1 to 18 carbon atoms --R' or --O--R' group; R' is a ##STR2## group, wherein Y is a halogen atom, a hydroxyl group, an alkoxy group having 1 to 18 carbon atoms or an acyloxy group having 1 to 18 carbon atoms; X is a direct bond or a ##STR3## group; m, n and p each are each 0 or 1, provided that at least one of m, n and p is 1; and * represents an asymetric carbon atom. The optically active compound can impart a desired helical pitch to a liquid crystal composition.

Abstract: A washer system comprising: an annular washer having a central opening and an annular packing member which is coaxially arranged with the annular washer, at least a portion of the annular packing member being arranged within the central opening of the annular washer; at least a portion of the outer surface of the annular washer being rust-proofed treated. A substantial portion of a contacting surface between the annular washer and the annular packing member is not rust-proofed treated. The annular packing member is made of an elastic water-swellable rubber. The annular packing member has a portion which extends radially outwardly from a portion of the annular washer defining the central opening, and contacts a portion of a lower substantially flat surface of the annular washer radially outwardly of the annular opening. The annular packing member has a portion extending below a lower substantially flat surface of the annular washer.

Abstract: A process for treating paper to prevent discoloration when exposed to light which comprises adding 1% to 10% by weight of hypophosphorous acid or its salt based on the paper at any stage during or after paper making and maintaining said hypophosphorous acid or its salt therein. The invention also provides paper which contains hypophosphorous acid or its salt to prevent discoloration when exposed to light.

Abstract: A composite laminated dough is prepared by superposing at least two different laminated doughs upon each other, each obtained by wrapping a fat in a dough mainly comprising wheat flour and by performing rolling and folding procedures.

Abstract: A process for producing a bakery product having a layered structure, wherein a roll-in fat which has a good spreadability at a temperature of 10.degree. C. or above and rapidly hardens at a temperature lower than 10.degree. C. in used and the rolling-in operation is effected at a temperature of the fat of 10.degree. C. or above while the final sheeting is effected at a dough temperature lower than 10.degree. C.

Abstract: A method for processing a taste-modifier which comprises formulating a taste-modifier comprising fresh Curculigo latifolia fruits, dried fruits thereof or a curuculin-containing material obtained therefrom into granules or a film, thus stabilizing said taste-modifier and effectively utilizing the taste-modification effect of the same.

Abstract: A method for stabilizing a taste-modifier comprising fresh Curculigo latifolia fruits, dried fruits thereof or a curuculin-containing material obtained therefrom which comprises heating said taste-modifier to 50.degree. to 90.degree. C.; or subjecting said taste-modifier to ultrahigh-temperature short-time pasteurization at 110.degree. to 150.degree. C. for two seconds to two minutes; is disclosed. Curuculin is a coined name for protein extracted from C. latifolia. Either of these methods enables the stable preservation of said taste-modifier, which is in the form of a crude product or an aqueous solution, for prolonged period of time.

Abstract: The water-in-oil emulsion composition for bakery of the present invention comprises from 30 to 70% by weight of an oil and fat phase containing a fat showing a SFC of 30 or above, 20 or above and 10 or above, respectively, at 10.degree. C., 20.degree. C. and 30.degree. C. and from 70 to 30% by weight of an aqueous phase containing a hydrated emulsifier and contains a monoglyceride containing from 5 to 100% by mole of transmonoenoic acid(s) in the constituting fatty acids and a sizing agent.

Abstract: A reinforcer for a taste-modifier comprising fresh Curuculigo latifolia fruits, dried fruits thereof or a curuculin-containing material obtained therefrom, which comprises a material capable of lowering the concentration of divalent metal ions in the mouth and reinforces the taste-modification effect of said taste-modifier.

Abstract: A heat-sensitive recording material which comprises a color-forming layer containing a coupling substance which is usually colorless or light-colored and a developer which gives rise to color in the coupling substance upon heating, wherein the color-forming layer contains an organic phosphate, its metal salt or its basic salt of the following general formula (I): ##STR1## wherein R.sub.1 represents a hydrogen atom or an alkyl group having 1 to 4 carbon atoms, R.sub.2 and R.sub.3 each represent a hydrogen atom or an alkyl group having 1 to 9 carbon atoms, M represents a hydrogen atom or a metal atom having a valence of 1 to 4, L represents 0 or 1, m, represents a number of 0 to 1, n represents 1 or 2, and m+n represents the valence of the metal M.