Abstract: A system for calibrating a moisture sensor encompasses a processing unit (341). The processing unit (341) includes a reference data obtaining LCKT (345), a subject data obtaining LCKT (346) and a relationship calculating LCKT (347). The reference data obtaining LCKT (345) obtains reference data, after injecting water-vapor with known concentrations into an analyzer. The subject data obtaining LCKT (346) measures subject data indicating temporal variation of output-responses of a subject sensor element of the analyzer under test. The relationship calculating LCKT (347) compares the subject data with the reference data, and calculates relationships between the output-responses of the subject sensor element and the known concentrations.

Abstract: A vibration device includes a bimorph type piezoelectric element having a first main surface and a second main surface facing each other and a vibration member bonded to the second main surface of the piezoelectric element. The piezoelectric element has a first active region disposed closer to the first main surface between the first and second main surfaces and a second active region disposed closer to the second main surface than the first active region between the first and second main surfaces. When a force generated in the first active region is F1, a force generated in the second active region is F2, and a force by which the vibration member restrains the second active region is Fr, F2?F1?Fr is satisfied.

Abstract: A piezoelectric element includes a piezoelectric body, an electrode layer, and a reinforcing layer. The piezoelectric body has a first main surface, a second main surface, and a side surface. The first main surface and the second main surface oppose each other. The side surface extends in an opposing direction in which the first main surface and the second main surface oppose each other in such a way as to connect the first main surface and the second main surface. The electrode layer is provided in the piezoelectric body. The reinforcing layer is provided on the first main surface. The electrode layer is provided opposing the first main surface and apart from the side surface. When viewed from the opposing direction, the electrode layer has a corner. When viewed from the opposing direction, the reinforcing layer overlaps the corner.

Abstract: There is disclosed a novel cooking composition produced by the fermentation of a wort, which contains not only a high amount of ethanol, but also high amounts of flavor components. The cooking composition of the present invention is useful as a seasoning for providing excellent flavor and taste characteristic of a malt to a food. The cooking composition of the present invention can be produced by fermenting a wort with a yeast, while continuously or discontinuously adding a carbohydrate to the wort, and allowing the resultant fermented wort to stand to mature and stabilize the fermented wort.