Abstract: An electronic component cooling apparatus comprises a so-called water-cooled heat sink, a radiator to be cooled by a motor-driven fan, first and second coolant paths for circulating a coolant between the heat sink and the radiator, and a motor-driven pump for giving a moving energy to the coolant. A plurality of engaging pieces of the motor-driven fan and a plurality of engaged portion of the radiator are engaged to connect the motor-driven fan and the radiator.

Abstract: A small water-cooling type electronic component cooling apparatus is provided. The electronic component cooling apparatus comprises a so-called water-cooling heat sink 3, a radiator 7 cooled by an electric fan 5, first and second coolant paths 9, 11 for circulating a coolant between the heat sink 3 and the radiator 7, and an electric pump 13 to supply a moving energy to the coolant. The electric pump 13 is arranged at a position facing the heat-radiating portion of the radiator 7.

Abstract: An electronic component, cooling apparatus comprises a so-called water-cooled heat sink, a radiator to be cooled by a motor-driven fan, first and second coolant paths for circulating a coolant between the heat sink and the radiator, and a motor-driven pump for giving a moving energy to the coolant. A plurality of engaging pieces of the motor-driven fan and a plurality of engaged portion of the radiator are engaged to connect the motor-driven fan and the radiator.

Abstract: A process for recovering a high-purity L-amino acid from a fermentation liquor obtained by fermentation or an enzymic method, which comprises removing the impurities contained in said fermentation liquor by passing said fermentation liquor through an ultrafilter membrane and then through an ion-exchange or adsorbent resin; concentrating or cooling the effluent thus obtained to result in crystallization of said L-amino acid, and isolating said crystalline L-amino acid from said fermentation liquor.

Abstract: A process for recovering a high-purity L-amino acid from a fermentation liquor obtained by fermentation or an enzymic method, which comprises removing the impurities contained in said fermentation liquor by passing said fermentation liquor through an ultrafilter membrane and then through an ion-exchange or adsorbent resin; concentrating or cooling the effluent thus obtained to result in crystallization of said L-amino acid, and isolation said crystalline L-amino acid from said fermentation liquor.

Abstract: L-glutamine is purified by concentrating a fermentation liquor containing at least 40 g/l or more of L-glutamine, or a solution obtained therefrom by filtering off microbial cells, at pH 5.6.+-.0.5, or by cooling the fermentation liquor or the solution after concentration or without concentration at a temperature in the range of 2.degree. to 30.degree. C., thereby giving a slurry of L-glutamine crystals of 70 g/l or higher concentration; (2) separating the crystals from the mother liquor and then dissolving the separated crystals in a water; and (3) bringing the solution thus obtained into contact with an OH-type anion-exchange resin, thereby removing impurities through adsorption.

Abstract: A novel crystalline form of anhydrous L-lysine monohydrochloride has been found. The novel crystals do not become agglomerated or hardened when packaged. The crystals are formed when the corresponding dihydrate crystals having a sodium content equal to or less than 4 ppm* are dried in a chamber maintained at a temperature equal to or greater than 115.degree. C.*Na/L-Lys.