Abstract:
A clutch cover for use in a clutch assembly wherein a plurality of balance adjusting portions are provided at a periphery of a flange, and the balance adjusting portions are press-formed as bosses or connected to the main body of the clutch cover with deep grooves so that an imbalance of the clutch can be easily corrected or reduced on production line of clutch by removing certain balance adjusting portions.
Abstract:
A magnetic oxide obtained by mixing a given amount ranging from 0.20 to 76.0% by weight of at least one member selected from among Ca, Ti, Sn, Si and Mg magnetization control (regulation) materials with hematite, a mixture of hematite and magnetite, or magnetite as a starting material to obtain a mixed powder, adding 0.1 to 4.0% by weight of a liquid or powder substance having a carbon-to-carbon single or double bond to the mixed powder, stirring the mixture to obtain a substantially homogeneous mixture and sintering the obtained mixture in an inert gas at 550.degree. to 1500.degree. C., and a process for producing the same.
Abstract:
Hematite powder is mixed with a substance having a carbon-to-carbon single or double bond, and sintered in an inert gas to form magnetite powder. The magnetite powder can be provided with a desired electric resistance while retaining the properties characteristic of the magnetite powder by effecting a heating in an oxygenic atmosphere after the formation of the magnetite powder (or during a cooling subsequent to the sintering in the inert gas).
Abstract:
This invention is related to fibrous fish or shellfish neriseihin product comprising a plurality of fibrous fish or shellfish filaments, each of which includes protein linearly aligned and coupled together over the entire length of said product and a thin surface layer having a smooth tactile impression covering said filaments, and a method of manufacturing the fibrous fish or shellfish neriseihin product using a twin screw extruder with at least one elongated cooling zone and a feed pump provided between the extruder and the cooling zone.
Abstract:
An apparatus for manufacturing a fibrous fish or shellfish neriseihin product comprised mainly of a bundle of fibrous filaments, each of which includes protein or the like being linearly aligned and a thin surface layer covering over the bundle of the filaments. The apparatus includes a twin screw extruder including two screws rotated in the same direction for kneading, pressurizing and thermally fusing a fish and shellfish material as it is forcibly fed by the screws and for extruding the thermally fused material from an outlet of the extruder. The apparatus further includes a plurality of branch tubes having inlets respectively connected to the outlet of the extruder for tentatively collecting and retaining the thermally fused material for a moment, feed pumps having inlets respectively connected to the outlet of each of the branch tubes for feeding at a constant rate the material from the extruder and a cooling zone having inlets respectively connected to the outlet of each of the feed pumps for gradually cooling the material continuously fed from each of the feed pumps.
Abstract:
A union joint assembly comprising a union fitted around and end of one pipe, a nut fitted around an end of the other pipe and adapted to be screwed to the union for joining the ends of pipes, and a retaining means for retaining the union on said one pipe against axial displacement with respect to the one pipe. The retaining means comprises an annular recess opening to an axial central through-hole and an annular ridge projecing radially outwardly from the outer periphery of said one pipe and fitted in the recess.
Abstract:
An H-type ceramic resonator having two resonating leaves, a connecting leaf for bridging the two resonating leaves to form an H-shape, and electrodes disposed on at least both surfaces of the resonating leaves. The resonator has a dimensional relationship which falls within the following equities:B.sub.2 /B.sub.3 =4 to 6,B.sub.1 /B.sub.3 =2 to 4, andL/B.sub.1 =5 to 6wherein L is a length of each of the resonating leaves, B.sub.1 is a width of each of the resonating leaves, B.sub.2 is a distance between the two resonating leaves, and B.sub.3 is a width of the connecting leaf.
Abstract:
Water-reducing additives for ceramic material, and especially for cement paste, mortar or concrete, which comprise a phenolic compound having a sulfo radical or a sulfomethyl radical, wherein the hydrogen atoms of acidic radicals in part of said phenolic compound molecules are substituted by atoms of sodium, potassium or calcium.
Abstract:
Fibrous simulated sea foods packaged in hermetically sealed containers are produced by kneading a minced fish meat to which sodium chloride has been added, molding the kneaded meat into the form of noodle-like strips, preparing fibrous fish meat by forming cuttings like the teeth of a comb on the noodle-like strips or cutting the noodle-like strips into the form of noodle-like filaments, sheafing and binding the fibrous fish meat by the use of a binder containing kneaded krill meat, and, after coloring a part of the surface of the bound product according to necessity, heating under pressurization the bound product packaged in a heat-resistant container.
Abstract:
It is intended to provide a frozen product of a cooked food and a refrigerated product of a cooked food, wherein multiple kinds of cooked food materials to be re-heated under different conditions, which have been stored over a long time within a freezing temperature range or a refrigerating temperature range, can be heated, re-cooked and cold-sterilized by procedures appropriate for the moisture content required by the food even by simultaneously re-heating and keeping in an atmosphere at the same temperature; a storage method and a storage apparatus. A base is prepared by adding an inflating agent to a dough, bubbling air into the dough or fermenting the dough by adding a yeast and then baking. Next, topping(s) are provided on the base or fillings are enclosed in the dough followed by baking to give a cooked food. The cooked food is then refrigerated or frozen while or after spraying water thereto, or it is frozen and then water is sprayed thereto. Subsequently, the refrigerated or frozen cooked food is packaged airtightly or substantially airtightly.