Abstract: A bio-electrode composition contains (A) an ionic polymer material. The component (A) is a polymer compound containing: a repeating unit-a having a structure selected from the group consisting of salts of ammonium, sodium, potassium, and silver formed with any of fluorosulfonic acid, fluorosulfonimide, and N-carbonyl-fluorosulfonamide; and a repeating unit-b having a side chain with a radical-polymerizable double bond in a structure selected from the group consisting of (meth)acrylate, vinyl ether, and styrene. Thus, the present invention provides: a bio-electrode composition capable of forming a living body contact layer for a bio-electrode to enable signal collection immediately after attachment to skin and prevention of residue on the skin after peeling from the skin; a bio-electrode including a living body contact layer formed of the bio-electrode composition; and a method for manufacturing the bio-electrode.

Abstract: The present invention provides a method for suppressing coloring of an oil/fat composition for frying by covering a food material to be fried with a starch composition. Specifically, the present invention is the method for suppressing the coloring of the oil/fat composition for frying during the frying of the food material, the method being characterized by applying, to the food material, a coating treatment for covering the food material with a coating material containing a starch composition. The present invention can suppress the coloring of the oil/fat composition for frying and can extend the use life of the oil/fat composition for frying.

Abstract: Provided is a method for producing a food including: a step of mixing a component (A) below, which is one or two selected from the group consisting of a component (A1) and a component (A2), with a food material to obtain a mixture for an outer layer; a step of mixing a food material to obtain a mixture for an inner layer; and a step of wrapping the mixture for an inner layer with the mixture for an outer layer to obtain a food composition. The component (A1) is a starch composition satisfying conditions of (1) to (3): (1) a starch content is equal to or more than 75% by mass; (2) molecular weight-reduced starch of starch having an amylose content of equal to or more than 5% by mass is contained in an amount of equal to or more than 3% by mass and equal to or less than 45% by mass, and a peak molecular weight of the molecular weight-reduced starch is equal to or more than 3×103 and equal to or less than 5×104; and (3) a degree of swelling in cold water at 25° C.

Abstract: A seal on a door for a microwave oven. The seal is a resonant cavity extending along the flange of the oven. The resonant cavity has an offset inlet facing the flange with a dimension less than 2/3 of the distance to the center of the cavity. The cavity is further interrupted at intervals less than 1/2 of the microwave wavelength. A dielectric cover fills the inlet and has projections into the cavity on either side of the inlet.

Abstract: Disclosed is a microwave heating apparatus which comprises a turntable for reducing the irregularity of heat with the rotation movement of a subject to be heated within a heat chamber, a bread casing used for automatically performing an entire process of kneading raw ingredients, fermentation, gas escape, baking and the like, a first driving shaft made of a metal pipe and provided to drive a kneading blade mounted within the bread casing, and a second driving shaft made of a microwave-permeable dielectric substance provided to drive the turntable, the second shaft being arranged to pierce a hollow portion of the first driving shaft. According to the aforementioned construction, the turntable and the kneading blade can be effectively driven by the respective optimum motors. A choke cavity and a disk shaped conductive plate prevent microwave energy from leaking out of the heat chamber along the respective driving shafts.

Abstract: A microwave heating apparatus having a door equipped with a microwave attenuating cavity constituted by a fundamental wave choke channel and a second higher harmonic choke channel opposing thereto back to back. A wall surface defining the second higher harmonic choke channel has a periodic structure provided with a plurality of trapezoidal metal pieces a tip of each of which is bent inwards. The periodic structure efficiently guides leakage microwave energy into the microwave attenuating cavity and promotes microwave energy leakage preventive effect. The door is suitable for reduction in size and thickness and permits a microwave heating apparatus of improved space factor to be provided.