Abstract: By using ion exchange column chromatography or calcium carbonate to an aqueous solution containing a compound A represented by the following formula and citric acid, citric acid in the aqueous solution is removed and a crystalline compound A is obtained by being thereafter subjected to several steps. Further a high-purity noncrystalline compound A is obtained by using calcium carbonate, sulfuric acid, an organic solvent and the like to the aqueous solution containing the compound A and citric acid to remove citric acid and the crystalline compound A in the solution. The configuration of the crystalline compound A is an SS isomer in the RS notation system. The configuration of the noncrystalline compound A is an SR isomer.

Abstract: By using ion exchange column chromatography or calcium carbonate to an aqueous solution containing a compound A represented by the following formula and citric acid, citric acid in the aqueous solution is removed and a crystalline compound A is obtained by being thereafter subjected to several steps. Further a high-purity noncrystalline compound A is obtained by using calcium carbonate, sulfuric acid, an organic solvent and the like to the aqueous solution containing the compound A and citric acid to remove citric acid and the crystalline compound A in the solution. The configuration of the crystalline compound A is an SS isomer in the RS notation system. The configuration of the noncrystalline compound A is an SR isomer.

Abstract: It is an object of the present invention to provide a nutritional composition for preventing diarrhea enabling ingestion or administration of nutritional ingredients while effectively preventing diarrhea, and is capable of stably keeping the viscosity when stored in a liquid form. A nutritional composition that is prepared by selecting a pectin having a degree of esterification of 10 to 30%, a degree of amidation of 0 to 25%, and a degree of free acids of 64% or more and less than 85% among pectins, and mixing the selected pectin with lipid, carbohydrate and protein, enables ingestion or administration of nutritional ingredients while effectively preventing diarrhea, and is capable of stably keeping the viscosity when stored in a liquid form.

Abstract: A piezoelectric thin film does not easily generate a heterogeneous phase and exhibits good piezoelectric characteristics. The piezoelectric thin film contains a composition represented by a general formula: (1-n) (K1-xNax)mNbO3-nCaTiO3, wherein m, n, and x in the general formula are within the ranges of 0.87?m?0.97, 0?n?0.065, and 0?x?1.

Abstract: It is an object of the present invention to provide a nutritional composition for preventing diarrhea enabling ingestion or administration of nutritional ingredients while effectively preventing diarrhea, and is capable of stably keeping the viscosity when stored in a liquid form. A nutritional composition that is prepared by selecting a pectin having a degree of esterification of 10 to 30%, a degree of amidation of 0 to 25%, and a degree of free acids of 64% or more and less than 85% among pectins, and mixing the selected pectin with lipid, carbohydrate and protein, enables ingestion or administration of nutritional ingredients while effectively preventing diarrhea, and is capable of stably keeping the viscosity when stored in a liquid form.

Abstract: A piezoelectric thin film contains potassium sodium niobate represented by general formula (K1-xNax)NbO3 and CaTiO3, wherein the lattice spacing calculated from the diffraction peak of the (001) plane in an X-ray diffraction profile of the piezoelectric thin film is 3.975 ? or less, and the ratio I101/I001 of the diffraction peak intensity I101 of the (101) plane to the diffraction peak intensity I001 of the (001) plane in the X-ray diffraction profile of the piezoelectric thin film 3 satisfies the relationship log10(I101/I001)??2.10.

Abstract: The purpose of the present invention is to provide an emulsified food product composition having good fluidity and emulsification stability, even when subjected to heat sterilization treatment, with which gastro-esophageal reflux can be prevented by gelling upon entering the stomach. By adding a gelling agent for gelling in the acidic region, at least one emulsion stabilizer selected from the group consisting of gum arabic and gum ghatti, and a divalent metal salt to the emulsified food product composition comprising a lipid, it is possible to realize the property of gelling upon entering the stomach and obtain good fluidity and emulsification stability, even if a heat sterilization treatment is used.

Abstract: A piezoelectric thin film contains potassium sodium niobate represented by general formula (K1-xNax)NbO3 and CaTiO3, wherein the lattice spacing calculated from the diffraction peak of the (001) plane in an X-ray diffraction profile of the piezoelectric thin film is 3.975 ? or less, and the ratio I101/I001 of the diffraction peak intensity I101 of the (101) plane to the diffraction peak intensity I001 of the (001) plane in the X-ray diffraction profile of the piezoelectric thin film 3 satisfies the relationship log10(I101/I001)??2.10.

Abstract: A piezoelectric thin film does not easily generate a heterogeneous phase and exhibits good piezoelectric characteristics. The piezoelectric thin film contains a composition represented by a general formula: (1-n) (K1-xNax)mNbO3-nCaTiO3, wherein m, n, and x in the general formula are within the ranges of 0.87?m?0.97, 0?n?0.065, and 0?x?1.

Abstract: A piezoelectric device that includes a piezoelectric film, which is formed by a sputtering method and which has a columnar structure, and electrodes disposed in contact with the piezoelectric film. The piezoelectric film has a composition containing an element which can substitute Nb and has an oxidation number of 2 or more and less than 5 when oxidized in a proportion of 3.3 mol or less relative to 100 mol of potassium sodium niobate represented by a general formula (K1-xNax)NbO3, where 0<x<1.

Abstract: The purpose of the present invention is to provide an emulsified food product composition having good fluidity and emulsification stability, even when subjected to heat sterilization treatment, with which gastro-esophageal reflux can be prevented by gelling upon entering the stomach. By adding a gelling agent for gelling in the acidic region, at least one emulsion stabilizer selected from the group consisting of gum arabic and gum ghatti, and a divalent metal salt to the emulsified food product composition comprising a lipid, it is possible to realize the property of gelling upon entering the stomach and obtain good fluidity and emulsification stability, even if a heat sterilization treatment is used.