Abstract: There are disclosed a controlling agent and an antifouling composition against harmful aquatic organisms, which include a particular N-phenylbenzoisothiazolone derivative of the formula: ##STR1## wherein R's are the same or different and are independently halogen, alkyl or alkoxy; n is an integer of 0 to 5; X's are the same or different and are independently halogen, nitro, alkyl or alkoxy; and m is an integer of 0 to 4; with the proviso that when the R's are all alkyl or all alkoxy, n is an integer of 1 to 3, and when all of the R's are different, n is an integer of 2 or 3. Also disclosed is a method for preventing or inhibiting the adhesion of harmful aquatic organisms to water-exposed articles, which includes applying the antifouling composition to the water-exposed articles.

Abstract: A heating control apparatus in microwave ovens controls heating of food by detecting water vapor generated by heating a food to sense a varying relative humidity by a humidity sensor and determining a critical point of the heating condition of the food by detecting a time point when the relative humidity rises from a minimum value beyond a predetermined threshold value thereby to determine a proper total heating time of the food. To allow accurate humidity sensing, a cleaning device is provided in proximity to the humidity sensor such that the cleaning device is actuated for an appropriate time period at a proper timing to insure proper performance of the humidity sensor.

Abstract: Apparatus for controlling heating time for food placed in a cooking apparatus such as a microwave oven in which heating time required for the humidity of the food which varies with the heating of the food to reach a representative humidity value after abrupt change with a positive gradient is measured, and the product of the measured heating time multiplied by a predetermined heating time coefficient which is inherent in the particular food is added to the measured heating time so that the sum represents the total required heating time for the food.

Abstract: Apparatus for controlling heating time for food placed in a cooking apparatus such as a microwave oven in which heating time required for the humidity of the food which varies with the heating of the food to reach a representative humidity value after abrupt change with a positive gradient is measured, and the product of the measured heating time multiplied by a predetermined heating time coefficient which is inherent in the particular food is added to the measured heating time so that the sum represents the total required heating time for the food.