Abstract: In an electrical contact in which aggregation phases including Cu are dispersed in a matrix phase including Mo, Cr, and Cu, a maximum grain size of the aggregation phases falls in a range of 4 to 20 ?m and, when the total Cu content in the electrical contact is denoted by Wt, the Cu content in the matrix phase is expressed by C×Wt, where C ranges from 0.54 to 0.81. A process for producing an electrical contact including Mo, Cr, and Cu includes a step of compacting mixed Mo and Cr powders, thus forming a powder-compression compact and a step of making the powder-compression compact infiltrated with molten Cu.

Abstract: An electrode for a vacuum circuit breaker comprises a cylindrical conducting body, a contact electrode as a combination electrode, and a plurality of slits provided on a surface area of the cylindrical conducting body, the slits being inclined with respect to an axial direction of the cylindrical conducting body, wherein an angle between the slits and the axial direction of the cylindrical conducting body is smaller as the slit becomes farther away from the contact electrode.

Abstract: An electrode for a vacuum circuit breaker comprises a cylindrical conducting body, a contact electrode as a combination electrode, and a plurality of slits provided on a surface area of the cylindrical conducting body, the slits being inclined with respect to an axial direction of the cylindrical conducting body, wherein an angle between the slits and the axial direction of the cylindrical conducting body is smaller as the slit becomes farther away from the contact electrode.

Abstract: The present invention relates to a method of production of frozen surimi not containing polyphosphate additives, in which carbonates and/or bicarbonates in combination with an organic acid salt are added to dehydrated minced fish meat to adjust the pH value to less than 7.5. The obtained surimi and surimi based products have an excellent whiteness and good elasticity (ashi).

Abstract: The present invention relates to a method of producing frozen surimi that does not contain a substantial amount of phosphate additives. According to the disclosed method, carbonates and/or bicarbonates in combination with an organic alkaline salt are added to dehydrated minced fish meat to adjust the pH value of the meat to less than 7.5, and the obtained surimi and surimi based products have an excellent whiteness and good elasticity.

Abstract: The present invention provides a method of frozen surimi, surimi based products and additives for dehydrated minced fish meat, in which reduced hydrolyzed starch is mixed with fish meat and the mixture frozen, and whereby said starch prevents the frozen surimi from freezing denaturation.

Abstract: The present invention provides an additive for frozen surimi containing branched dextrins and a surface active agent for food; the frozen surimi into which the additives for surimi of the present invention are added does not give off a fish smell or a bad smell after thawed, and the fish meat product such as kamaboko, chikuwa and the like which is produced from the frozen surimi has a bad smell.

Abstract: The present invention provides a dehydrating reagent which, in the production of frozen ground fish meat, enables the dehydration of fish meat after washing with water and improves the quality of frozen ground fish meat obtained. Such effects are achieved by the combination of magnesium and/or calcium ions and sodium ions.

Abstract: A process for producing a refrigerated minced flesh of fish, which comprises adding (a) a sugar and/or a sugar alcohol and (b) lactalbumin and/or blood plasma to a dehydrated fish flesh, mincing the mixture and then refrigerating the minced product.

Abstract: A process for producing meat cured products having antibotulinal activity, which comprises separately adding to meat ascorbic acid or its salt and/or erythorbic acid or its salt in the form of a powder or aqueous solution and (B) a nitrite salt in the form of a powder or aqueous solution.

Abstract: An improved method for producing refrigerated flesh of fish, which comprises mixing ground fish flesh with (1) a powdery or granular solid colloid composed of 70 to 99% by weight of a crystallized and stabilized solid sugar alcohol such as sorbitol and 30 to 1% by weight of fine particles of an oil or fat such as colza oil dispersed in the sugar alcohol and (2) a powdery or granular polyphosphate, and refrigerating the mixture. The amounts of additives (1) and (2) are 1 to 10%, and 0.1 to 0.5%, respectively, based on the weight of the ground flesh. Pastes (such as "kamaboko") of seafood prepared from the refrigerated fish have better whiteness and elasticity than conventional products.

Abstract: A process for the preparation of botulinal-resistant meat products, which comprises adding to the starting meat sorbic acid or potassium sorbate, glycerol monoester of C.sub.10 - or C.sub.12 -fatty acid, and the minimum amount necessary, for the product's color development, of a nitrous acid compound; or a process for the preparation of botulinal-resistant meat products, which comprises adding to the starting meat sorbic acid or potassium sorbate, glycerol monoester of C.sub.10 - or C.sub.12 - fatty acid and sodium hexametaphosphate; or a process for the preparation of botulinal-resistant meat products, which comprises adding to the starting meat sorbic acid or potassium sorbate, glycerol monoester of C.sub.10 - or C.sub.12 -fatty acid, sodium hexametaphosphate and the minimum necessary amount, for the product's color development, of a nitrous acid compound.