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    Process for the production of vinegar with high acetic acid concentration
    1.
    发明授权
    Process for the production of vinegar with high acetic acid concentration 失效
    醋酸浓度高的醋生产工艺

    公开(公告)号：US4378375A

    公开(公告)日：1983-03-29

    申请号：US196087

    申请日：1980-10-10

    申请人： Yoshio Kunimatsu ,  Shoji Ohmori ,  Hiroshi Masai ,  Koki Yamada ,  Mikio Yamada

    发明人： Yoshio Kunimatsu ,  Shoji Ohmori ,  Hiroshi Masai ,  Koki Yamada ,  Mikio Yamada

    IPC分类号： C12J1/04 ,  C12J1/00 ,  C12P7/54

    CPC分类号： C12J1/00

    摘要： Vinegar having an acetic acid concentration higher than 20 percent weight by volume is produced in a submerged fermentation by maintaining the temperature of a fermenting broth at 27.degree.-32.degree. C. until the acetic acid concentration of the fermenting broth (after the initiation of fermentation) reaches 12-15 percent weight by volume. Then the temperature of the fermenting broth is lowered by 0.5.degree. C. to 2.degree. C. Fermentation is continued at the lower temperature until the concentration of acetic acid increases by between 0.05 to 2 percent weight by volume. At this time, the temperature is again reduced by from 0.5.degree. C. to 2.degree. C. The fermentation is continued, with subsequent temperature reductions of from 0.5.degree. C. to 2.degree. C. each time that the concentration of acetic acid in the fermentation broth increases by 0.05 to 2 percent weight by volume over the highest concentration found in the course of the fermentation at the preceeding temperature stage, until the desired concentration of acetic acid is obtained. However, at no time is the temperature of the fermenting broth allowed to fall below 20.degree. C.

    摘要翻译： 醋酸浓度高于20体积重量的醋通过将发酵液的温度保持在27℃-32℃直到发酵液的乙酸浓度（发酵开始后）在浸没式发酵中产生 ）达到12-15重量％。 然后将发酵液的温度降低0.5℃至2℃。在较低温度下继续发酵，直到乙酸浓度增加0.05-2体积％。 此时，温度再次从0.5℃降低至2℃。继续发酵，随后的温度降低为0.5℃至2℃，每次将乙酸浓度 发酵液比在前一阶段发酵过程中发现的最高浓度增加0.05-2％，直到获得所需浓度的乙酸。 然而，发酵液的温度在任何时候都不能低于20℃。

    Process for the production of vinegar with high acetic acid concentration
    2.
    发明授权
    Process for the production of vinegar with high acetic acid concentration 失效
    醋酸浓度高的醋生产工艺

    公开(公告)号：US4364960A

    公开(公告)日：1982-12-21

    申请号：US192468

    申请日：1980-09-30

    申请人： Yoshio Kunimatsu ,  Hajime Okumura ,  Hiroshi Masai ,  Koki Yamada ,  Mikio Yamada

    发明人： Yoshio Kunimatsu ,  Hajime Okumura ,  Hiroshi Masai ,  Koki Yamada ,  Mikio Yamada

    IPC分类号： C12J1/04 ,  C12J1/00

    CPC分类号： C12J1/00

    摘要： A finished vinegar having an acetic acid concentration higher than 20 percent weight by volume is produced by repeating a fermentation cycle wherein a broth is fermented at 27.degree.-32.degree. C. in a 1st submerged fermentation tank by a continuous batch process, and, when the acetic acid concentration of the fermenting broth reaches 12-15 percent weight by volume, the large part of the fermenting broth in the 1st fermentation tank is withdrawn and charged in a 2nd submerged fermentation tank. The 1st fermentation tank is recharged with a mash and the fermentation of the fermenting broth in the 2nd tank is continued under aeration while lowering the temperature of the fermenting broth in such manner that the final fermentation temperature does not fall below 18.degree. C. and the lowering temperature does not become higher than the temperature once lowered.

    摘要翻译： 乙酸浓度高于20体积重量的成品醋通过重复发酵循环来制备，其中在第一浸没发酵罐中通过连续分批过程在27℃-32℃发酵肉汤，并且当 发酵液的乙酸浓度达到12-15重量％，第一发酵罐中大部分发酵液被取出并装入第二个浸没发酵罐中。 第一发酵罐用醪液补充，并且在通气的同时继续在第二罐中发酵发酵液，同时以最终发酵温度不低于18℃的方式降低发酵液的温度，并且 降低温度不会高于一旦降低的温度。

    Method for a measurement of alcohol concentration in acetic acid fermenting broth
    4.
    发明授权
    Method for a measurement of alcohol concentration in acetic acid fermenting broth 失效
    乙酸发酵液中酒精浓度测定方法

    公开(公告)号：US4656140A

    公开(公告)日：1987-04-07

    申请号：US669761

    申请日：1984-11-08

    申请人： Mikio Yamada ,  Masahiro Mizuno ,  Yoshinori Tsukamoto ,  Koki Yamada

    发明人： Mikio Yamada ,  Masahiro Mizuno ,  Yoshinori Tsukamoto ,  Koki Yamada

    IPC分类号： C12J1/04 ,  C12J1/10 ,  C12Q1/00 ,  G01N1/22 ,  G01N30/00 ,  G01N33/00 ,  G01N33/14 ,  B01D15/08 ,  C12P7/54 ,  G01N1/00

    CPC分类号： G01N33/146 ,  G01N1/2247 ,  G01N30/00 ,  G01N33/0014 ,  Y10S435/807 ,  Y10T436/203332 ,  Y10T436/204165 ,  Y10T436/25125 ,  Y10T436/255 ,  Y10T436/25875

    摘要： A method for measuring the alcohol concentration of an acetic acid fermentation broth which comprises (a) forming a sample gas containing volatile components present in the acetic acid fermentation broth, the volatile componentscomprising alcohol and acetic acid; (b) passing the sample gas through an absorption column packed with a material which binds acetic acid whereby the acetic acid is absorbed on the material; (c) passing the sample gas which has passed through the absorption column to a gas sensor for measuring the alcohol content of the gas by outputting an electrical signal which correlates to the alcohol content of the sample gas; and (d) determining the alcohol content of the sample gas in response to the electrical output signal from the gas sensor. The invention also provides a method of forming the sample gas by passing a sample of the fermentation broth through a water-repellent gas permeable tube mounted in a hollow cell and passing a carrier gas through the hollow cell whereby volatile components from the fermentation broth inside of the tube diffuse through the gas permeable tube wall and are intermixed with the carrier gas to form the sample gas containing the volatile components.

    摘要翻译： 一种乙酸发酵液的酒精浓度的测定方法，其特征在于，包括：（a）形成含有存在于乙酸发酵液中的挥发性成分的样品气体，含有挥发性成分的醇和乙酸; （b）使样品气体通过填充有结合乙酸的材料的吸收塔，由此乙酸被吸收在材料上; （c）将通过吸收塔的样品气体通过输出与样品气体的醇含量相关的电信号，将气体传感器通过气体传感器测量气体的醇含量; 和（d）响应于来自气体传感器的电输出信号确定样品气体的醇含量。 本发明还提供了一种通过将发酵液的样品通过安装在中空细胞中的防水透气管并使载气通过中空细胞而形成样品气体的方法，由此来自发酵液中的挥发性组分 管扩散通过透气管壁并与载气混合形成含有挥发性成分的样品气体。

    GOLF BALL
    7.
    发明申请
    GOLF BALL 有权
    高尔夫球

    公开(公告)号：US20100331118A1

    公开(公告)日：2010-12-30

    申请号：US12821770

    申请日：2010-06-23

    申请人： Mutsuhisa FURUKAWA ,  Ryo Mashita ,  Kazuyoshi Shiga ,  Takashi Sasaki ,  Mikio Yamada

    发明人： Mutsuhisa FURUKAWA ,  Ryo Mashita ,  Kazuyoshi Shiga ,  Takashi Sasaki ,  Mikio Yamada

    IPC分类号： A63B37/12

    CPC分类号： A63B37/12 ,  A63B37/0003 ,  A63B37/0024 ,  A63B37/0031 ,  A63B37/0033 ,  A63B37/0062

    摘要： An object of the present invention is to improve the abrasion resistance of a golf ball that uses a polyurethane as a resin component for a cover. Another object of the present invention is to improve the shot feeling of a golf ball that uses a polyurethane as a resin component for a cover. The present invention provides a golf ball comprising a core; and a cover covering the core, wherein the cover contains a polyurethane elastomer as a resin component, and the polyurethane elastomer contains a polyol component and a polyisocyanate component and does not contain a chain extender.

    摘要翻译： 本发明的目的是提高使用聚氨酯作为盖的树脂成分的高尔夫球的耐磨性。 本发明的另一个目的是提高使用聚氨酯作为盖的树脂成分的高尔夫球的射出感。 本发明提供一种包括芯的高尔夫球; 以及覆盖所述芯的盖，其中，所述盖包含作为树脂成分的聚氨酯弹性体，所述聚氨酯弹性体含有多元醇成分和多异氰酸酯成分，不含扩链剂。

    Golf ball
    8.
    发明授权
    Golf ball 失效
    高尔夫球

    公开(公告)号：US5733974A

    公开(公告)日：1998-03-31

    申请号：US516657

    申请日：1995-08-18

    申请人： Mikio Yamada ,  Keiji Moriyama

    发明人： Mikio Yamada ,  Keiji Moriyama

    IPC分类号： A63B37/00 ,  A63B37/12 ,  B29D99/00 ,  B29K21/00 ,  C08L9/00 ,  C08L23/08

    CPC分类号： C08L23/0876 ,  A63B37/0003 ,  A63B37/0033 ,  A63B37/0054 ,  A63B37/0074 ,  A63B37/0075 ,  C08L2205/02 ,  C08L23/0853 ,  C08L9/00

    摘要： The present invention provides a golf ball which exhibits a soft hit feeling and a high impact resilience. The golf ball comprises a core made of an elastomer and a cover covering said core wherein said cover is made of a thermoplastic material comprising a rubber powder and a thermoplastic elastomer, said rubber powder being present in an amount of 5 to 40 parts by weight based on 100 parts by weight of said thermoplastic elastomer.

    摘要翻译： 本发明提供了具有柔软的打击感和高抗冲击性的高尔夫球。 高尔夫球包括由弹性体制成的芯和覆盖所述芯的盖，其中所述盖由包含橡胶粉末和热塑性弹性体的热塑性材料制成，所述橡胶粉末以基于5至40重量份的量存在 在100重量份的所述热塑性弹性体上。