Abstract: Provided is an igniter capable of reducing occurrence of malfunction due to noise. An igniter (100) includes a switch element (111) having a first end, a temperature sensor (112) including at least one diode and having a cathode end (112B), a switch element control device (12) configured to control the switch element, and a switch element electrode (Pe) connected to the first end of the switch element and to the cathode end, and the switch element control device has a ground electrode (Pgnd) electrically isolated from the cathode end.

Abstract: Provided are a beverage having an unprecedented preferred aroma, and a method of improving an aroma of a beverage. The beverage according to one embodiment of the present invention has: a geranic acid content of 40 ppb or more; and a ratio of the geranic acid content to a geraniol content of 1.8 or more and 150.0 or less. The method of improving an aroma of a beverage according to one embodiment of the present invention includes: adjusting a geranic acid content of a beverage to 40 ppb or more; and adjusting a ratio of the geranic acid content to a geraniol content of the beverage to 1.8 or more and 150.0 or less.

Abstract: Provided are a method of producing a beverage having an improved flavor and a method of improving a flavor of a beverage. The method of producing a beverage includes using a raw material containing hops harvested on a day 51 days or more from flowering. The method of improving a flavor of a beverage includes using, in production of a beverage using a raw material containing hops, as the hops, hops harvested on a day 51 days or more from flowering, to thereby improve a flavor of the beverage.

Abstract: Provided are a beverage having an unprecedented preferred aroma, and a method of improving an aroma of a beverage. The beverage according to one embodiment of the present invention has: a geranic acid content of 40 ppb or more; and a ratio of the geranic acid content to a geraniol content of 1.8 or more and 150.0 or less. The method of improving an aroma of a beverage according to one embodiment of the present invention includes: adjusting a geranic acid content of a beverage to 40 ppb or more; and adjusting a ratio of the geranic acid content to a geraniol content of the beverage to 1.8 or more and 150.0 or less.

Abstract: The present invention provides a process for production of an effervescent alcoholic beverage, the process comprising: a pH adjusting step in which the pH of a yeast-containing fermentate obtained by fermenting the raw material of an effervescent alcoholic beverage with the yeast is adjusted, and a storage step in which the fermentate is aged to yield an aged liquor. According to the present invention, it is possible to produce an effervescent alcoholic beverage which has a low hydrogen sulfide concentration and an excellent flavor without using gene recombination, while avoiding adverse effects on the main fermentation step.

Abstract: Distilling tube apparatus for converting salt water such as sea water into fresh water is provided. The apparatus includes a first tube through which a feed stream of heated salt water is caused to flow, the first tube being constructed of a porous material which is both water-vapor permeable and liquid water impermeable, which tube allows water vapor to permeate through its walls thereof when heated salt water flows therethrough, the vapor then condensing outside of the first tube upon cooling of the vapor thereat. This first tube is preferably constructed of porous, expanded polytetrafluoroethylene. A second tube oriented in generally parallel relationship and in close proximity to the first tube is provided through which cooling water is caused to flow. The cooling water is maintained at a temperature lower than that of the heated salt water, thereby resulting in a lowering of the temperature of the surroundings of the second tube and providing an enhanced driving force for distillation of the salt water.