Abstract: A method of mounting a surface mounting antenna on a mounting substrate, which can improve the gain. An electromotive type surface mounting antenna is mounted in the vicinity of one corner defined by the intersection of two sides of a mounting substrate. The surface mounting antenna is mounted on the mounting substrate so that an open end of a radiation electrode of the surface mounting antenna faces in a direction away from at least one side of the two sides.

Abstract: A current-inducing-type surface-mount-type antenna which is short in length and thin in thickness and which can be formed into a small size and communication equipment having the same mounted therein. A radiation electrode substantially in the shape of a letter L or a sideways U and a power supply electrode are formed on the surface of a base made of a dielectric or a magnetic substance with a gap therebetween. A short-circuit end of the radiation electrode and the power supply electrode are connected to a grounding terminal and a power supply terminal, respectively, which are formed on an end surface of the base.

Abstract: A surface-mount antenna includes a radiation electrode formed on one or more surfaces of a rectangular parallelopiped base member comprising a dielectric or a magnetic substance so as to have one end as an open end and another end as a first ground electrode, a feeding electrode formed on the surface or surfaces, and a second ground electrode formed in proximity to the open end of said radiation electrode.

Abstract: A surface mounting antenna in which easy formation of a radiation electrode can be achieved by forming it on the surface of a substrate, and also the antenna can be downsized by bending the radiation electrode. A communication apparatus using the above antenna is also disclosed. A ground terminal and a feeding terminal are separately disposed on one lateral surface. A loading capacitor electrode is formed on another lateral surface opposedly facing the surface on which the ground terminal and the feeding terminal are disposed. A stripline radiation electrode is further formed on the obverse surface of the substrate and is connected at the respective ends to the ground terminal and the loading capacitor electrode. A feeding electrode for connecting the matching portion of the radiation electrode and the feeding terminal is disposed on the obverse surface of the substrate.

Abstract: When a target generated output established for a generator by a target generated output setting unit depending on an operating condition of a hybrid vehicle varies, an intake air control valve control unit starts varying the opening of an intake air control valve of an engine in order to equalize the power output of the engine to a new varied target generated output. A delay time estimating unit estimates a delay time after the opening of the intake air control valve has started to vary until the engine eventually produces a power output corresponding to the new target generated output according to a preset correlation based on the present rotational speed of the engine. Upon elapse of the estimated delay time after the opening of the intake air control valve has started to vary, a generator controller increases or reduces the generated output of the generator into agreement with the target generated output.

Abstract: A sheet plasma CVD apparatus for forming a film by generating sheet plasma in parallel with a substrate comprising a gas supply nozzle in opposition to the substrate with the sheet plasma sandwiched therebetween. A source gas supply opening is formed in the center of the gas supply nozzle. A plurality of reaction gas supply openings are formed in the periphery of the source gas supply opening, the source jetted out from the source gas supply opening and the reaction jetted out from the reaction gas supply openings. The source and reaction gases intersect with each other in the sheet plasma.

Abstract: Non-fried, oil-free instant cooking dry noodles which, when immersed in hot water, are easily transformed to an edible cooked state during a short period of time and give good sense, feel and taste. The noodles have a water content of 13% or less by weight and consist essentially of at least one starch-containing component comprised mainly of wheat flour, wherein the starch in the starch-containing component has an .alpha.-conversion degree of at least about 85% as measured by diastase enzyme process. These noodles have a fine porous texture providing communication between the external surfaces and the internal portions thereof by a network of fine pores, and have smooth surfaces devoid of blister-like bubble formations or mutually sticking portions. Further, the noodles can be stored stably for at least one year without developing substantial change in quality.

Abstract: Instant-cooking dry macaroni-type food products are disclosed composed of wheat flour and substantially pre-cooked such that at least 85% of the starch contained in the product is converted to the .alpha.-phase, as measured by the diastase enzyme process. The products are characterized by numerous large diameter interconnected pores that provide communication between the external surfaces and the internal portions of the pieces and allow rapid hydration and conversion of the product from the dry to the cooked and edible state.

Abstract: Instant-cooking dry macaroni products are manufactured by preparing a raw macaroni or like macaroni type food material containing at least 25% by weight of water by mixing, with substantially no kneading, components consisting mainly of wheat flour and water or additives; then subjecting this mixture to a preliminary steaming at a gauge pressure of 0.5-1.5 kg/cm.sup.2 for 2-5 minutes till an .alpha.-conversion degree of from 60% to 80% is reached; then shaping the resulting material into individual molded pieces of a desired configuration; thereafter, with or without application of water to the surfaces of the molded pieces so that these surfaces carry water in an amount not exceeding 100% by weight relative to the weight of the molded pieces; then subjecting the molded pieces to a further steaming step at similar pressure and time till an .alpha.

Abstract: Non-fried oil free instant cooking dry noodles are manufactured by preparing a mixture of raw noodle material containing at least 25% by weight of water by mixing, with substantially no kneading, components consisting mainly of wheat flour and water or additives; then rolling the mixture into a web form; thereafter with or without external application of water onto the surfaces of the web, steaming the web at gauge pressure of 0.5-1.5 kg/cm.sup.2 for 2-5 minutes until the starch therein has an .alpha.-conversion degree of at least 98%; followed by preliminary heating preferably at 80.degree.-110.degree. C. for 2-5 minutes to adjust the water content to 15-35% by weight; then shaping the web into individual noodles; and then further drying these noddles at 55.degree.-145.degree. C. until the water content becomes 10% or smaller by weight.

Abstract: Non-fried dry instant cooking noodles capable of obtaining the cooked state within 3 minutes when immersed in hot water at 85.degree. C are produced by coating the surfaces of raw noodles consisting mainly of a starch component which mainly is wheat flour and containing 1-6% by weight, based on the absolute dry weight of the noodles, of sodium chloride, with an aqueous emulsion of an edible oil so that 0.2-5% by weight, based on the absolute dry weight of the noodles, of an edible oil and 0.01-5% by weight, based on the absolute dry weight of the noodles, of an emulsifier for said oil are applied on the noodle surfaces, heating such raw noodles with steam having a pressure of 0.5-1.5 kg/cm.sup.2 until the .alpha. conversion degree of the starch component measured by the enzyme process becomes at least 93%, drying the thus treated noodles at a temperature of not lower than 60.degree.