Abstract: Embodiments of the present invention help to suppress performance degradation in an actuator of a disk drive device when attaching a damping member to a single surface of an arm. According to one embodiment, in a HDD a damping member is attached to a single surface of an arm. A shape of an inner arm is asymmetric with the center position between disks. Specifically, the thickness from a center position between the disks to the damping material attaching surface is thinner than the thickness from a center position between the disks to an opposite surface of the damping member attaching surface. This suppresses deformation of the vibration mode in the case that the damping member is attached to the single surface of the arm.

Abstract: Embodiments of the present invention help to suppress performance degradation in an actuator of a disk drive device when attaching a damping member to a single surface of an arm. According to one embodiment, in a HDD a damping member is attached to a single surface of an arm. A shape of an inner arm is asymmetric with the center position between disks. Specifically, the thickness from a center position between the disks to the damping material attaching surface is thinner than the thickness from a center position between the disks to an opposite surface of the damping member attaching surface. This suppresses deformation of the vibration mode in the case that the damping member is attached to the single surface of the arm.

Abstract: A method for producing a seasoning from whey is disclosed wherein lactic acid bacteria are inoculated into whey and cultured at a temperature of 30.degree.-50.degree. C. while adjusting the pH to from 6-7. The fermented solution is centrifuged to produce a precipitate phase which contains proteins and a supernatant phase which contains alkali salts of lactic acid. The proteins are decomposed with a mineral acid or a proteolytic enzyme to produce a Seasoning Liquid A. The supernatant phase is neutralized and concentrated to produce a Seasoning Liquid B, and admixed with Seasoning Liquid A.

Abstract: A crab meat flavored seasoning composition, comprising:(a) not less than 50% by wt. of amino acids,(b) not less than 2% by wt. of 5'-nucleotides,(c) not less than 30% by wt. of inorganic salts,(d) not less than 1% by wt. of glucides and(e) a substantial amount of crab shell extract or synthetic crab aromatics; said amino acids comprising not less than 40% by wt. of glycine, not less than 40% by wt. of arginine and glutamic acid and not less than 10% by wt. of alanine, said 5'-nucleotides comprising not less than 50% by wt. of GMP and said inorganic salts comprising not less than 20% by wt. of potassium ion, not less than 40% by wt. of phosphate ion and not more than 40% by wt. of sodium and chlorine ions.

Abstract: A mixed seasoning, comprising 100 parts by wt. monosodium glutamate; 0.05 to 25 parts by wt. of a flavor inducing 5'-nucleotide; 5.0 to 38.0 parts by wt. table salt; 0.1 to 0.87 parts by wt. succinic acid and/or sodium succinate; and 0.5 to 10.0 parts by wt. of at least one alkali salt of an organic acid selected from the group conisting of sodium fumarate, sodium citrate, sodium or calcium lactate, sodium maleate, sodium tartrate, sodium ascorbate and sodium aspartate.

Abstract: Seasoning compositions, and processes for their production, which have an improved and enhanced meat-like flavor, and comprise mixtures containing extracts of yeast autolysates, 5'-nucleotides, sodium chloride and potassium salts; the potassium ion concentration being more than 0.5 times the sodium ion concentration.