Abstract: A puncture assistance system provides information on a collapse state of a blood vessel to be punctured, caused by pressing action of an ultrasonic probe, when ultrasonic images of the blood vessel are acquired. A puncture assistance system 10 includes: vascular diameter detecting means 18 for detecting a vascular diameter during acquisition of the ultrasonic images from an ultrasonic diagnostic device 11; puncture assistance information generating means 12 for generating puncture assistance information for determination of whether or not puncture is allowed to be performed based on a collapse state of a blood vessel B caused by pressing action of an ultrasonic probe 15 against skin S by comparing a current vascular diameter detected by the vascular diameter detecting means 18 with a standard vascular diameter stored in advance; and a monitor 19 that presents the puncture assistance information.

Abstract: A puncture assistance system provides information on a collapse state of a blood vessel to be punctured, caused by pressing action of an ultrasonic probe, when ultrasonic images of the blood vessel are acquired. A puncture assistance system 10 includes: vascular diameter detecting means 18 for detecting a vascular diameter during acquisition of the ultrasonic images from an ultrasonic diagnostic device 11; puncture assistance information generating means 12 for generating puncture assistance information for determination of whether or not puncture is allowed to be performed based on a collapse state of a blood vessel B caused by pressing action of an ultrasonic probe 15 against skin S by comparing a current vascular diameter detected by the vascular diameter detecting means 18 with a standard vascular diameter stored in advance; and a monitor 19 that presents the puncture assistance information.

Abstract: An object of the invention is to provide a lactic acid bacteria fermentation product, which has been obtained by culturing lactic acid bacteria on a medium containing an extract of at least one food material selected from the group consisting of rice bran, persimmon leaves, perilla, Houttuynia cordata Thunb, Eucommia ulmoides Oliv., turmeric, clove, cinnamon and Rubus suavissimus S. Lee (Rosaceae). By adding and mixing the extract used for the preparation of the fermentation product to a medium, it is possible to increase simply the viable cell count of lactic acid bacteria, without affecting the flavor of the product. It is possible, by using the extract, to obtain a lactic acid bacteria fermentation product which contains many viable lactic acid bacteria with their activities highly maintained, and further to provide beverages or foods using the product.

Abstract: Provided is a fermented food containing an extract of at least one plant material selected from the group consisting of turmeric, Houttuynia cordata Thunb., Eucommia ulmoides Oliv., rice bran, persimmon leaves, perilla, clove, cinnamon and Rubus suavissimus S. Lee (Rosaceae) and bacteria of the genus Bifidobacterium. The fermented food contains an excellent and novel material with which the viability of the bacteria of the genus Bifidobacterium can be improved in storage of the product, and even when used in products such as beverages or foods, does not deteriorate the flavor of the product, thereby the bacteria of the genus Bifidobacterium can be contained at high concentration which provides various physiological effects.

Abstract: A fat or oil composition comprising a polyvalent unsaturated fatty acid component and an emulsifying agent having an HLB of 4 or less, wherein the amount of the emulsifying agent having an HLB of 4 or less is from 25 to 300 parts by weight, based on 100 parts by weight of the polyvalent unsaturated fatty acid component. The fat or oil composition can be used as an oil-in-water droplet emulsion composition. The fat or oil composition and the oil-in-water droplet emulsion composition can be used for foodstuff and the like.

Abstract: Provided is a fermented food containing an extract of at least one plant material selected from the group consisting of turmeric, Houttuynia cordata Thunb., Eucommia ulmoides Oliv., rice bran, persimmon leaves, perilla, clove, cinnamon and Rubus suavissimus S. Lee (Rosaceae) and bacteria of the genus Bifidobacterium. The fermented food contains an excellent and novel material with which the viability of the bacteria of the genus Bifidobacterium can be improved in storage of the product, and even when used in products such as beverages or foods, does not deteriorate the flavor of the product, thereby the bacteria of the genus Bifidobacterium can be contained at high concentration which provides various physiological effects.

Abstract: An object of the invention is to provide a lactic acid bacteria fermentation product, which has been obtained by culturing lactic acid bacteria on a medium containing an extract of at least one food material selected from the group consisting of rice bran, persimmon leaves, perilla, Houttuynia cordata Thunb, Eucommia ulmoides Oliv., turmeric, clove, cinnamon and Rubus suavissimus S. Lee (Rosaceae). By adding and mixing the extract used for the preparation of the fermentation product to a medium, it is possible to increase simply the viable cell count of lactic acid bacteria, without affecting the flavor of the product. It is possible, by using the extract, to obtain a lactic acid bacteria fermentation product which contains many viable lactic acid bacteria with their activities highly maintained, and further to provide beverages or foods using the product.

Abstract: An object is to prevent deterioration in both exhaust emission and fuel efficiency by suitably combining OTP boosting with power boosting. An electronic control unit (ECU) 30 of the present invention is arranged to control a fuel injection amount of an injector 7 to an engine 1 according to an operating condition of the engine 1, and perform OTP boosting of the fuel injection amount to prevent overheating of a discharge passage 3 and a catalyst converter 11 when the engine 1 comes into a high load and high rotation operating condition and perform power boosting that increases the fuel injection amount to enrich an air-fuel ratio to an output air-fuel ratio when the engine 1 comes into a high load operating condition. The ECU 30 executes the power boosting when the engine 1 comes into the high load and high rotation operating condition and executes the OTP boosting later from the start of the power boosting, delayed by a period attributable to at least an increased amount of fuel by the power boosting.

Abstract: Stable acidic milk drinks characterized by composed of an acidic milk drink base together with collagen peptides obtained by hydrolyzing collagen and stabilizers. Thus, it becomes possible to add a collagen substance to the existing drinks containing various stabilizers without worsening the stability of the drinks achieved by the stabilizer.

Abstract: An object is to prevent deterioration in both exhaust emission and fuel efficiency by suitably combining OTP boosting with power boosting. An electronic control unit (ECU) 30 of the present invention is arranged to control a fuel injection amount of an injector 7 to an engine 1 according to an operating condition of the engine 1, and perform OTP boosting of the fuel injection amount to prevent overheating of a discharge passage 3 and a catalyst converter 11 when the engine 1 comes into a high load and high rotation operating condition and perform power boosting that increases the fuel injection amount to enrich an air-fuel ratio to an output air-fuel ratio when the engine 1 comes into a high load operating condition. The ECU 30 executes the power boosting when the engine 1 comes into the high load and high rotation operating condition and executes the OTP boosting later from the start of the power boosting, delayed by a period attributable to at least the power boosting.

Abstract: A fat or oil composition comprising a polyvalent unsaturated fatty acid component and an emulsifying agent having an HLB of 4 or less, wherein the amount of the emulsifying agent having an HLB of 4 or less is from 25 to 300 parts by weight, based on 100 parts by weight of the polyvalent unsaturated fatty acid component. The fat or oil composition can be used as an oil-in-water droplet emulsion composition. The fat or oil composition and the oil-in-water droplet emulsion composition can be used for foodstuff and the like.

Abstract: The invention is directed to a method for producing acidic milk beverages, characterized by homogenizing fermented milk, then adding water-soluble hemicellulose thereto for mixing, followed by an additional step of homogenization. The method provides stable acidic milk beverages which undergo less sedimentation or separation of whey during product storage, and which have favorable flavor.

Abstract: Stable acidic milk drinks characterized by composed of an acidic milk drink base together with collagen peptides obtained by hydrolyzing collagen and stabilizers. Thus, it becomes possible to add a collagen substance to the existing drinks containing various stabilizers without worsening the stability of the drinks achieved by the stabilizer.