Abstract: A discharge valve apparatus for a compressor includes a valve plate with a port opened, a lead valve fixed on the valve plate, adapted for swingably opening and closing the port elastically, and including a substantially disk-shaped head portion and a neck portion constricted continuously from the head portion, and a retainer fixed on the valve plate, and including an inclining surface adapted for regulating the opening degree of the lead valve, the inclining surface having an inclination varying around an area where the retainer is brought into contact with the head portion of the lead valve when the lead valve fully opens the port. With the discharge valve apparatus, the lead valve can be inhibited from adhering on the retainer through the lubricant contained in the refrigerant, and accordingly the volumetric efficiency deterioration, resulting from the retardation of the lead valve in the returning, can be inhibited.

Abstract: A method for producing an emulsion by dispersing a liquid to form a dispersed phase into a liquid to form a continuous phase through a microporous membrane, in which:(a) a W/O type emulsion is produced by dispersing an aqueous phase at low pressure into a fatty phase through a hydrophilic microporous membrane previously treated with the fatty phase;(b) an 01/W/02 type emulsion is produced by dispersing an O/W type emulsion at low pressure into the fatty phase (02) through the same microporous membrane as (a) above;(c) an O/W type emulsion is produced by dispersing a fatty phase containing a hydrophobic emulsifying agent into an aqueous phase through a hydrophilic microporous membrane.

Abstract: A method of manufacturing a packaged soybean curd with a long shelf life without the inclusion of any artificial additives such as coagulating agents, germicides and the like; wherein soybean juice is subjected to lactic acid fermentation until its pH is reached to a value equal to or less than a value which is determined from the percentage of the solids content (5-16 wt. %) of soybean juice and then is subjected to heating (60.degree.-95.degree. C., 10-100 minutes) to adjust the curd tension to above 20 g.