Abstract: A single-chamber-type temperature-sensor-provided crystal unit includes: a single chamber; and a quartz-crystal vibrating piece and a temperature sensor, provided in the single chamber. The quartz-crystal vibrating piece has a square planar shape. The quartz-crystal vibrating piece is secured in the single chamber at two securing portions via conductive members. The two securing portions are in proximities of both ends of a first side of the quartz-crystal vibrating piece. The temperature sensor has a rectangular parallelepiped shape. The temperature sensor is disposed such that a longitudinal surface of the temperature sensor is parallel to a line segment Y and the temperature sensor is close to a side of the two securing portions within the single chamber, when a line segment connecting the two securing portions is defined as the line segment Y.

Abstract: A single-chamber-type temperature-sensor-provided crystal unit includes: a single chamber; and a quartz-crystal vibrating piece and a temperature sensor, provided in the single chamber. The quartz-crystal vibrating piece has a square planar shape. The quartz-crystal vibrating piece is secured in the single chamber at two securing portions via conductive members. The two securing portions are in proximities of both ends of a first side of the quartz-crystal vibrating piece. The temperature sensor has a rectangular parallelepiped shape. The temperature sensor is disposed such that a longitudinal surface of the temperature sensor is parallel to a line segment Y and the temperature sensor is close to a side of the two securing portions within the single chamber, when a line segment connecting the two securing portions is defined as the line segment Y.

Abstract: The invention relates to a method of judging the thermostability of a protein, comprising the steps of calculating an analytical value specific to a test protein by a principal component analysis based on the amino acid composition of the protein calculated from the data of the amino acid sequence of the protein or the nucleotide sequence of the gene and comparing the analytical value with an analytical value of a protein which is retained by a thermostable organism and corresponds to the test protein, and further relates to a program for allowing a computer to execute processing for judging the thermostability of a protein by the method, and a computer readable recording medium having recorded the program thereon.

Abstract: The invention relates to a method of judging the thermostability of a protein, comprising the steps of calculating an analytical value specific to a test protein by a principal component analysis based on the amino acid composition of the protein calculated from the data of the amino acid sequence of the protein or the nucleotide sequence of the gene and comparing the analytical value with an analytical value of a protein which is retained by a thermostable organism and corresponds to the test protein, and further relates to a program for allowing a computer to execute processing for judging the thermostability of a protein by the method, and a computer readable recording medium having recorded the program thereon.