Abstract: In finifsh-cogging a high-purity titanium material into a cylindrical form as the final shape, if cylindrical cogging is performed in all stages of warm forging or if cylindrical cogging is performed in the initial stage of the warm forging, there is no need of peripherally restricting the cylindrical cogging material, so that even if longitudinal upset-forging is effected with an upsetting ratio of 2, the condition that the major diameter/minor diameter ratio of the section after forging is not more than 1.01 can be satisfied, developing superior upset-forgeability. This makes it possible, in producing disk-like targets for sputtering, to minimize cutting loss produced during the rolling and machining and to maximize the yield of products; therefore, the material can be widely used as a semiconductor material for electrodes and the like using a high-purity titanium material.

Abstract: Method of breeding poultry for food wherein they are fed with specific feedstuff, particularly at their age of from 10 to 60 days, in order to improve the meat quality so that they have meager fat and much meat in the body; the feedstuff contains either protein which contains both iodide (i.e. sodium iodide) and iodate (i.e. sodium iodate) in combination, or protein with which iodine is combined; the ratio of the iodide-and-iodate-containing protein to the feedstuff is from 1 to 3500 ppm, and the ratio of iodine-combined protein to the feedstuff is from 1 to 350 ppm, respectively as iodine concentration.

Abstract: A low-fat food with decreased amounts of animal fat or other types of fat containing a hot-melt type gal dispersed in the food tissue, wherein the amount of the gel to the food tissue at temperature below the melting point of the gel is in the range of about 1 to about 25 weight percent. These low-fat foods with low caloric and cholesterol levels have a juicy and heterogeneous mouthfeel like that of high-fat foods because the gel contained melts during cooking, giving moderately thick texture and agreeable taste.

Abstract: A process for producing pasta sheets which comprises adding water to a starching flour comprising raw starch: .alpha.-starch in a weight ratio of about 95:5 to about 35:65, kneading the mixture and thereafter extending the mixture. Products having excellent transparency and machinability are obtained.