Abstract: A food container for microwave heating or cooking has: a bottom portion having an area which is covered with a microwave non-transmittable material and which is located between the center and the periphery of the bottom portion; a side wall having an area covered with a microwave non-transmittable material; and a leg structure provided under the bottom portion. The temperature rises in the center portion and near the circumferential side portion is facilitated, thereby effectively and easily achieving uniform heating of a food such as a frozen food.

Abstract: An asphalt emulsion comprising water, asphalt, (A) an emulsifier selected from the group consisting of specific aliphatic amines, aminated lignins, imidazolines having a hydrocarbon group having 7 or more carbon atoms, and amidobetaines having a hydrocarbon group having 7 or more carbon atoms, (B) a polyphenolic compound, and (C) at least one member selected from the group consisting of anionic polumeric dispersants, hydroxycarboxylic acids and/or (D) at least one member selected from the group consisting of saccharides, sugar alcohols and polyhydric alcohols, which is excellent in storage stanility, mixability with aggregate and low foaming properties of the emulsion itself, in adherence of the products of breaking thereof to aggregate, and in stripping resistance of the construction executed by the use of the emulsion.

Abstract: Disclosed is an asphalt composition to which a water soluble prepolymer which is resinified while the reaction proceeds gradually in the aqueous solution is added, wherein the strength of the asphalt composition is notably improved. Further, the resinification speed can freely be controlled by the action of a resinification accelerator. Accordingly, the additive for the emulsified asphalt and the asphalt composition for blending at cold temperatures can be applied effectively to various applications such as road pavement, railroad, waterproof agents, and adhesives.

Abstract: A method for improving the qualities of meat which comprises treating a meat piece with an ester represented by the following formula (1): ##STR1## wherein one of R.sup.1 and R.sup.2 represents a saturated or unsaturated monocarboxylic acid residue having 2 to 24 carbon atoms while the other represents a dicarboxylic acid residue;a meat piece which has been treated by this method, and a composition comprising the ester and a protease are disclosed. By treating a meat (for example, cattle meat, fowl meat) in accordance with the method of the present invention, a meat piece having a tender texture and a high juiciness can be obtained, in particular, in the case of a meat piece of a certain size or larger or minced meat.

Abstract: Here is disclosed a needle detacher for syringe adapted to detach a needle after use for injection or blood-collecting from the associated syringe cylinder for easy and safe disposal, comprising a container main body, a lid assemble consisting of inner and outer lids, a needle chute opening formed through the outer lid, and a needle trap opening defined by the inner and outer lids so that a syringe cylinder or the outer lid may be forcibly rotated with the needle neck being held in the needle trap opening to detach the needle from the syringe cylinder and then the needle may be received through the needle chute opening into the container main body, wherein the needle chute opening is adapted to be closed by the inner lid which is slidable with respect to the outer lid so that the needle neck can be held by the inner lid cooperating with the outer lid.