摘要:
When chat is performed with remote persons by using a personal computer communication service, even if the conversation data is displayed in a disordered chat style, a display having good visible readability can be performed such that conversation data of the persons who participate the chat are independently displayed in specific styles. For example, when the contents of the communication buffer in which all of the conversational data are stored are transferred to the storage device as a file, it is determined whether the data is transmission data or reception data. If the data is reception data, predetermined modification information, such as an inverted display, is added and the data is then stored in the file. When the contents of the file are output, the reception data is modified according to the modification information and then output.
摘要:
An image processing apparatus connectable to a terminal through a network, includes a receiver configured to receive original image data uploaded from the terminal, an image processor configured to change a tone of the original image data, a transmitter which transmits tone-changed image data output from the image processor to the terminal, and a face detector configured to detect a face region in the original image data received by the receiver, wherein the image processor is configured to perform a first tone-change for image data of the face region in the original image data, and perform a second tone-change for image data of another region in the original image data.
摘要:
The process for increasing the bulk of a food having a decreased bulk in the present invention comprises applying a means of internal vibration heating such as a microwave oven to a food having a decreased bulk, which has been prepared by subjecting a porous food comprising a cereal flour and water, such as breads, to a treatment such as compression, and has maintained the thus decreased bulk. The food of which the bulk has been increased by such a way has a bulk comparable to the one immediately after baking and exhibits excellent taste and feelings during eating.
摘要:
A dynamic pressure type floating head system comprising a floating magnetic head, a magnetic recording medium which stores information to be recorded and a resilient member for supporting the magnetic head. The floating head comprises a first flat surface portion of a sliding surface and a second flat surface portion having embedded therein a plurality of projections on the same plane. The attractive force caused by the viscous flow generated between the first surfaces by the relative movement of the surface to be recorded is combined with the holding force caused by the slip flow generated between the second surfaces so that the floating gaps are narrowed. The relative speed between the floating head and the surface to be recorded, the relationships between gaps, and operations of the approaching stroke to a floating position and of the separating stroke from the floating position exhibit a hysteresis characteristic, so that the magnetic recording and reproducing device requires no protective device for protecting contact between the floating head and the magnetic surface to be recorded.
摘要:
A process for preparing a phosphoric ester having reduced odor, comprising contacting a phosphoric ester with at least one of an inert gas and steam at 100° to 160° C. in a packed tower; a process for preparing a phosphoric ester having reduced odor, comprising repeating a set of processes comprising (A) heating a phosphoric ester, and contacting the heated phosphoric ester with at least one of an inert gas and steam; and (B) cooling the phosphoric ester obtained in the step (A); a process for preparing a phosphoric ester having reduced odor, comprising adding water to a phosphoric ester, and distilling water from the phosphoric ester under reduced pressure; and a process for preparing a phosphoric ester having reduced odor, comprising reacting an organic hydroxy compound with a phosphorylation agent, while introducing an inert gas into the mixture of the organic hydroxy compound and the phosphorylation agent. The phosphoric ester is useful for, for instance, a shampoo, a cleaning agent, a facial cleansing agent, an emulsifier, and the like.
摘要:
A process for preparing glucose-1-phosphate from an .alpha.-glucan and orthophosphate using a phosphorylase immobilized onto an anion-exchange resin is disclosed. The anion-exchange resin used is a synthetic polymer resin into which an anion exchange group; a primary to quarternary ammonium group, a phosphonium group, or a sulfonium group, is introduced. This type of immobilized phosphorylase ensures (i) an effective utilization of phosphorylase, (ii) a higher reactivity of a higher absorbance of the phosphorylase to the resin, (iii) an excellent phosphorylase activity retention performance, and (iv) a higher physical strength of the resin.
摘要:
There is provided an apparatus for measuring a longitudinal modulus of elasticity of a fiber used for composite material, including a holder for supporting a single fiber at its one end in a cantilever fashion, a heater for heating the single fiber, a measurement device for measuring deflection of the single fiber, and a calculator for calculating a longitudinal modulus of elasticity of the single fiber in accordance with a deflection measured by the measurement device, provided that the single fiber is equivalent to a beam receiving uniformly distributed load thereon based on a dead weight thereof. For instance, the heater includes a closed container having a transparent window through which the deflection of the single fiber is measured The measurement device is a laser displacement gauge or an optical displacement gauge. The apparatus makes it possible to readily and rapidly measure a longitudinal modulus of elasticity of a single fiber in various temperatures including room temperature by using only a single fiber.
摘要:
Fat or oil is hydrolyzed with water and lipase effectively by supplying the fat or oil and water continuously each at a constant rate or semicontinuously in portions and simultaneously withdrawing a solution containing fatty acid(s) and an aqueous solution containing glycerol formed by the enzymatic reaction from the reaction system continuously at the same rates as those of the supplied fat or oil and water respectively or semicontinuously in portions to thereby maintain the glycerol concentration in the aqueous phase of the reaction system constant within a range of 10 to 40% by weight.