Abstract: An electric device includes: an electric circuit; a power supply circuit configured to feed electric power to the electric circuit and stop the feed; and a housing containing the electric circuit and the power supply circuit. The power supply circuit is configured to, in response to a first operation performed from outside the housing while the power supply circuit is in an OFF state, the OFF state being a state in which the battery feeds no electric power to the electric circuit, transition to an ON state, the ON state being a state in which the battery continuously feeds electric power to the electric circuit even after an end of the first operation, and in response to a second operation performed while the power supply circuit is in the ON state, transition to the OFF state.

Abstract: The present invention relates to a method for manufacturing a modified whey composition, the method having a liquid preparation step of preparing a raw material whey liquid using a whey composition containing whey protein, and a heating step of subjecting the raw material whey liquid to a heat treatment, wherein the liquid preparation step includes a treatment of adding an alkali to the whey composition, the pH of the raw material whey liquid is from 6.8 to 8.0 and the protein concentration in the liquid is not more than 1.3% by mass, the calcium content of the raw material whey liquid that is subjected to the heat treatment is from 400 to 700 mg/100 g of solids, and the heat treatment is performed under conditions of 80 to 150° C. for a period of 30 minutes to 1 second.

Abstract: The present invention relates to a method for manufacturing a modified whey composition, the method having a liquid preparation step of preparing a raw material whey liquid using a whey composition containing whey protein, and a heating step of subjecting the raw material whey liquid to a heat treatment, wherein the liquid preparation step includes a treatment of adding an alkali to the whey composition, the pH of the raw material whey liquid is from 6.8 to 8.0 and the protein concentration in the liquid is not more than 1.3% by mass, the calcium content of the raw material whey liquid that is subjected to the heat treatment is from 400 to 700 mg/100 g of solids, and the heat treatment is performed under conditions of 80 to 150° C. for a period of 30 minutes to 1 second.

Abstract: A method of preserving food in a supercooled state, wherein food is packed inside a container with no head space, and then converted to a supercooled state by a cooling step in which the food is cooled from a temperature higher than the freezing point to a temperature below the freezing point at a cooling rate exceeding ?0.5° C./h but no more than ?5.0° C./h.

Abstract: A cheese production process of the present invention includes stretching cheese curds in hot water and contacting the cheese curds and a texture modifier capable of binding or adsorbing calcium either before or simultaneously with the stretching so as to enable the obtaining of cheese having a preferable rice cake-like elastic texture by improving the gum-like adhesive texture, hard rubber-like chewiness, and residual particles in the mouth when eating after baking, of cheese that is produced by going through a step of stretching cheese curds in hot water.

Abstract: A method of preserving food in a supercooled state, wherein food is packed inside a container with no head space, and then converted to a supercooled state by a cooling step in which the food is cooled from a temperature higher than the freezing point to a temperature below the freezing point at a cooling rate exceeding ?0.5° C./h but no more than ?5.0° C./h.

Abstract: A tongue includes a tongue base which can project therefrom. A solenoid at the forward end of a buckle attracts a tongue face plate. After the tongue base is inserted into the buckle, the tongue base is drawn deep into the buckle by the pawl portion of a hook. A latch plate is engaged with a hole at the forward end of the tongue plate, and a lock plate slides under pegs of a base, thereby latching the tongue base. The lock plate and the hook are advanced and withdrawn by a pinion which is rotated by a stepper motor, and when the pinion is reversely rotated, the tongue base is released from the latched state, and the tongue base is pushed out of the buckle by an ejector, thereby separating the tongue from the buckle.

Abstract: An automatic buckling device comprising a tongue attached to a seat belt and a buckle for latching the tongue. The tongue includes a cover case, a tongue plate which can project from the forward end of the cover case, a spring for urging the tongue plate in the direction in which the tongue plate is withdrawn into the cover case, and a recessed portion provided on the surface of the tongue plate at the forward end thereof so as to engage a ball.

Abstract: An acceleration sensor is formed of a magnet having a magnetizing pattern in which N and S poles are alternately arrayed in one direction, a housing for slidingly holding the magnet in one direction, and a magneto-electric converting element provided within the housing facing the magnet. The acceleration sensor detects a change in speed applied to the acceleration sensor from the output of the magneto-electric converting element.

Abstract: An acceleration sensor is formed of a coil and a magnet which is capable of moving forward and back relative to the coil in the axial direction thereof. A change in speed applied to the acceleration sensor is detected through a magnitude of voltage generated in the coil due to the movement of the magnet.

Abstract: A tongue includes a tongue base which can project therefrom and a tongue face plate at the forward end thereof. A buckle includes a solenoid provided at the forward end so as to attract the tongue face plate. After the tongue base is inserted into the buckle, the tongue base is drawn deep into the buckle by the pawl portion of a long hook, rocking arms are engaged with the notched portions of the tounge base, and a latch plate comes into close contact with the claw portions of the rocking arms at the back sides of the claw portions, thereby latching the tongue base. The latch plate and the long hook are advanced and withdrawn by a pinion which is rotated by a stepper motor. When the pinion is reversely rotated, the tongue base is released from the latched state, and the tongue base is pushed out of the buckle by an ejector, thereby separating the tongue from the buckle.