Abstract: Association identifiers for identifying, as the flow of a series of services, screen information are imparted to respective screen informations in a tree structure constituting a web service provided by the contents server. The association identifiers are constituted respectively by an identifier “start” representing a start screen of a series of service elements, an identifier “continue” representing a screen located along the way to contemplated information, and an identifier “end” representing a screen of the final contemplated information. When a congested state has occurred in the GW server during operation, the GW server judges the association identifier contained in screen information to be relayed.

Abstract: To receive content services from a content server accepted in an Internet via a GW (GateWay) unit by a mobile user terminal connected to a mobile communication network, a plurality of GW units are located in respective predetermined areas. A part of radio communication base stations to be the mobile communication network connects an access request to the content server accepted in the Internet with a predetermined GW unit. When the mobile user terminal moves from a first area to a second area, roaming service is executed among the radio communication base stations in the mobile communication network, the mobile user terminal is connected to a second GW unit, an inquiry is issued to another GW unit, roaming service is executed among GW units, and thereby content services are continued for the moving mobile user terminal.

Abstract: In order for the temperature dependence of the strip out field of a magnetic garnet crystal film (54) to match the temperature dependence of the residual magnetization of a permanent magnet (56) for applying a bias magnetic field in a magnetic bubble memory chip (2) after conductor paterns are formed thereon, it is necessary that the temperature coefficient of the collapse field of the magnetic garnet crystal film (51) be from 0.01 to 0.04%/.degree.C., in terms of an absolute value, greater than the temperature coefficient of the above-mentioned residual magnetization (56). The present invention achieves this by increasing the degree of substitution of Lu ions for Fe ions in the octahedral sites constituting the unit lattice of the magnetic garnet crystal. As a result, an operating temperature range about twice as wide as the conventional operating temperature range is ensured.

Abstract: In a tilting health table apparatus, a pair of first handles are horizontally set on both sides of the upper end portion of a leg assembly. A table is swingably fitted to the leg assembly to securely hold the user and the table is securely set in a prescribed position by means of first, second and third stopper mechanisms. A foot board is mounted on one end portion of the table, and a pair of second handles are fitted to both sides of the foot board.

Abstract: Apparatus for chiropractic therapy and massage having a housing on which the user lies, pressure means including a number of pressure rollers disposed in the housing which rolls to apply pressure on the user lying on the housing, a support frame provided in the housing and supporting the pressure roller, a pair of pulleys provided in the housing, and a wire stretched between the pulleys to reciprocate the support frame. The apparatus further comprises a spring coupled to both ends of the wire for absorbing the elongation and contraction of the wire; and first and second interlocking members coupled to both ends of the wire and to the support frame for transmitting the driving force of the wire directly to the support frame without transmitting the driving force to the spring.

Abstract: A cooking apparatus comprises an apparatus housing divided by a partition plate into upper and lower chambers. An oven chamber is defined in the lower chamber and has a baking heater therein. A vessel having a kneading blade is disposed on the upper chamber. The upper chamber includes a drive mechanism for rotating the blade. A fermenting heater is provided below the bottom of the vessel to heat the interior of the vessel to a fermenting temperature. Dough is kneaded and fermented in the vessel and baked in the oven chamber. Another fermenting heater is disposed in the oven chamber to preheat the interior of the oven chamber for baking, while the dough is being kneaded and fermented in the vessel.