Abstract: At the positions of spots which are arranged on a substrate, image aligning is made difficult by the occurrence of a recognition error of the positions of spots, said spots being adjacent to each other in a patterned form, or a displacement caused by the expansion or deformation of the substrate due to device operation, temperature control, etc. The present invention provides: a substrate for nucleic acid analysis, on the surface of which a patterned spot area provided with spots to which a biopolymer is adhered and a randomly distributed spot area are formed; and an analysis method.

Abstract: Provided is a mass analysis method that prevents quantitative precision from decreasing. This mass analysis method uses an analysis system including a mass analysis device and a subdetector connected to each other, the subdetector displaying intensity and detection time relating to constituents of a sample at a preceding stage of the mass analysis device, the method comprising: (a) after injection of a sample, analyzing the sample with an analyzing apparatus including the subdetector, and after the sample has passed through the subdetector, injecting the sample into the mass analysis device; (b) acquiring data from both the subdetector and the mass analysis device; and (c) determining which of peaks that the subdetector and the mass analysis device have detected is to be analyzed, based on whether overlapping peaks are present and whether the same peak between data from the subdetector and the mass analysis device is present.

Abstract: An electronic manual search system is provided which can search topics in the manual in descending order of reference frequency of topic. The system stores reference numbers of the topics in the past for each topic, using the reference numbers, searches the topics in descending order of the reference number of topic and displays the search result in the order when search process is performed.

Abstract: This invention provides a process for preparing a textured soybean protein (TSP), the process having the steps of pressurizing and heating a raw material containing a soybean protein and water, quickly releasing the pressure to texturize the protein, bringing the obtained TSP into contact with steam while the TSP remains hot and is not completely dried. According to the process of this invention, a TSP having a good flavor can be produced in a simple and economical manner.