Abstract: An information processing apparatus (10) includes a time and space information acquisition unit (110) that acquires high-risk time and space information indicating a spatial region with an increased possibility of an accident occurring or of a crime being committed and a corresponding time slot, a possible surveillance target acquisition unit (120) that identifies a video to be analyzed from among a plurality of videos generated by capturing an image of each of a plurality of places, on the basis of the high-risk time and space information, and analyzes the identified video to acquire information of a possible surveillance target, and a target time and space identification unit (130) that identifies at least one of a spatial region where surveillance is to be conducted which is at least a portion of the spatial region or a time slot when surveillance is to be conducted, from among the spatial region and the time slot indicated by the high-risk time and space information, on the basis of the information of the

Abstract: An information processing apparatus (10) includes a time and space information acquisition unit (110) that acquires high-risk time and space information indicating a spatial region with an increased possibility of an accident occurring or of a crime being committed and a corresponding time slot, a possible surveillance target acquisition unit (120) that identifies a video to be analyzed from among a plurality of videos generated by capturing an image of each of a plurality of places, on the basis of the high-risk time and space information, and analyzes the identified video to acquire information of a possible surveillance target, and a target time and space identification unit (130) that identifies at least one of a spatial region where surveillance is to be conducted which is at least a portion of the spatial region or a time slot when surveillance is to be conducted, from among the spatial region and the time slot indicated by the high-risk time and space information, on the basis of the information of the

Abstract: The treatment of spirulina by a process which includes placing spirulina that has not been previously heat-sterilized, lactic acid bacteria and sugar in water, then culturing the lactic acid bacteria provides treated spirulina in which the distinctive taste and odor of spirulina are minimized, in which active ingredients such as phycocyanin remain intact, and which contains a reduced level of bacteria other than lactic acid bacteria.

Abstract: The treatment of spirulina by a process which includes placing spirulina that has not been previously heat-sterilized, lactic acid bacteria and sugar in water, then culturing the lactic acid bacteria provides treated spirulina in which the distinctive taste and odor of spirulina are minimized, in which active ingredients such as phycocyanin remain intact, and which contains a reduced level of bacteria other than lactic acid bacteria.