Abstract: A high-strength and high-toughness aluminum-based alloy having a composition represented by the general formula: Al.sub.a Ni.sub.b X.sub.c M.sub.d Q.sub.e, wherein X is at least one element selected from the group consisting of La, Ce, Mm, Ti and Zr; M is at least one element selected from the group consisting of V, Cr, Mn, Fe, Co, Y, Nb, Mo, Hf, Ta and W; Q is at least one element selected from the group consisting of Mg, Si, Cu and Zn; and a, b, c, d and e are, in atomic percentage, 83.ltoreq.a.ltoreq.94,3, 5.ltoreq.b.ltoreq.10, 0.5.ltoreq.c.ltoreq.3, 0.1.ltoreq.d.ltoreq.2, and 0.1.ltoreq.e.ltoreq.2. The aluminum-based alloy has a high strength and an excellent toughness and can maintain the excellent characteristics provided by a quench solidification process even when subjected to thermal influence at the time of working. In addition, it can provide an alloy material having a high specific strength by virtue of minimized amounts of elements having a high specific gravity to be added to the alloy.

Abstract: A compacted and consolidated material of an aluminum-based alloy obtained by compacting and consolidating a rapidly solidified material having a composition represented by the general formula: Al.sub.a Ni.sub.b X.sub.c M.sub.d, Al.sub.a Ni.sub.b X.sub.c Q.sub.e or Al.sub.a 'Ni.sub.b X.sub.c M.sub.d Q.sub.e, wherein X represents at least one element selected from the group consisting of La, Ce, Mm (misch metal), Ti and Zr; M represents at least one element selected from the group consisting of V, Cr, Mn, Fe, Co, Y, Nb, Mo, Hf, Ta and W; Q represents at least one element selected from the group consisting of Mg, Si, Cu and Zn; and a, a', b, c, d and e are, in atomic percentages, 85.ltoreq.a.ltoreq.94.4, 83.ltoreq.a.ltoreq.94.3, 5.ltoreq.b.ltoreq.10, 0.5.ltoreq.c.ltoreq.3, 0.1.ltoreq.d.ltoreq.2 and 0.1.ltoreq.e.ltoreq.2.

Abstract: A method for the production of a low-caloric noodle containing agar and starch as the main ingredients and the low-caloric food produced by the method, which method comprises the steps of preparing a sol mixture consisting of 100 parts by weight of water, 0.7 to 3.5 parts by weight of agar and 10 to 40 parts by weight of starch and possessed of a viscosity of 100 to 6500 cp at 55.degree. C. and subsequently shaping the sol mixture by extrusion through an orifice.

Abstract: A method of texturizing protein in granular or fibrous form comprises injecting the protein into a hydrostatic aqueous liquid under acid and heated conditions at a temperature of 110.degree. C. and above, and permitting the protein to float up in the hydrostatic liquid while it becomes denatured.

Abstract: A method for the production of a milk-containing acid syrup which has a stable dispersion of protein and which syrup is consumed by diluting with water or carbonated water for drinking is disclosed. The milk-containing acid syrup is produced by causing an added sugar to be contained in the amount of from 20 to 52 w/w% in an acidified milk which satisfies the conditions 0.85.ltoreq..times..ltoreq.2.55, y.ltoreq.-0.27x+4.15 (x denotes the casein content in the acidified milk and y the pH value of the acidified milk) and heating the resultant mixture (sugar-added acidified milk) at 100.degree. to 160.degree. C.