A physiological information processing device includes one or more processors, and one or more memories for storing computer-readable commands. When the computer-readable commands are executed by the processors, the physiological information processing device executes processing of acquiring attribute information associated with an attribution of an infant, acquiring state information related to a state of the infant before a start of a pain event that causes pain in the infant, acquiring physiological information data of the infant, acquiring facial expression information associated with infant's facial expression after the start of the pain event, calculating a pain assessment index for assessing the pain of the infant in the pain event based on the attribute information, the state information, the physiological information data, and the facial expression information, and outputting the calculated pain assessment index.
A61B 5/00 - Measuring for diagnostic purposes Identification of persons
A61B 5/0205 - Simultaneously evaluating both cardiovascular conditions and different types of body conditions, e.g. heart and respiratory condition
A61B 5/145 - Measuring characteristics of blood in vivo, e.g. gas concentration or pH-value
G16H 50/30 - ICT specially adapted for medical diagnosis, medical simulation or medical data miningICT specially adapted for detecting, monitoring or modelling epidemics or pandemics for calculating health indicesICT specially adapted for medical diagnosis, medical simulation or medical data miningICT specially adapted for detecting, monitoring or modelling epidemics or pandemics for individual health risk assessment
[Problem] To provide a method whereby the amount of a substance introduced to a foodstuff and/or the depth to which the substance is introduced can be controlled by a simple method. [Solution} This method for introducing substances into foodstuff: generates an introduction-driving force by using the change in volume of gas inside the foodstuff caused by increasing/decreasing the temperature of the foodstuff; and introduces the substance into the foodstuff which retains a visually recognizable shape. This method is characterized by adjusting the introduction-driving force and controlling the amount of substance introduced to the foodstuff and/or the introduction depth, said introductory drive force being generated by: increasing the temperature of the foodstuff; vaporizing dissolved gas in the foodstuff; vaporizing moisture contained in the foodstuff; causing expansion in the volume of the gases in the foodstuff including these; then reducing the temperature by causing the foodstuff to be in contact with the substance being introduced, under normal pressure; and causing water vapor in the foodstuff to condense and gas in the foodstuff to shrink in volume.
An aluminum alloy bolt having a central axis C and comprising: a head portion; an underneck portion extending downward from the head portion; an underneck radiused portion formed between the head portion and the underneck portion, the underneck portion having a threaded portion. In the aluminum alloy bolt, a curvature region is defined which is enclosed by: a lower surface expanding inward and curving in the direction of the head portion from a surface of the underneck portion a certain distance L underneath an R-end on the surface of the aluminum alloy bolt which is the boundary between the underneck portion and the underneck radiused portion; an upper surface provided on the head portion side of the lower surface at a certain distance T from the lower surface; and the surface of the aluminum alloy bolt. An average crystal grain size of first crystal grains of the aluminum alloy of which the curvature region is composed is greater than an average crystal grain size of second crystal grains of the aluminum alloy of which the interior of the underneck portion inward of a threaded portion adjacent region adjacent to the threaded portion is composed.
C22F 1/00 - Changing the physical structure of non-ferrous metals or alloys by heat treatment or by hot or cold working
C22F 1/05 - Changing the physical structure of non-ferrous metals or alloys by heat treatment or by hot or cold working of aluminium or alloys based thereon of alloys of the Al-Si-Mg type, i.e. containing silicon and magnesium in approximately equal proportions
C22F 1/053 - Changing the physical structure of non-ferrous metals or alloys by heat treatment or by hot or cold working of aluminium or alloys based thereon of alloys with zinc as the next major constituent
4.
ASBESTOS DETECTING AGENT, ASBESTOS DETECTING KIT, AND ASBESTOS DETECTING METHOD
The present invention realizes a simple asbestos detecting method in which the coloration of asbestos is used as an index. The asbestos detecting agent according to the present invention includes at least one color forming agent selected from the group comprising salts of compounds represented by formula (I).
G01N 31/00 - Investigating or analysing non-biological materials by the use of the chemical methods specified in the subgroupsApparatus specially adapted for such methods
G01N 31/22 - Investigating or analysing non-biological materials by the use of the chemical methods specified in the subgroupsApparatus specially adapted for such methods using chemical indicators
G01N 21/77 - Systems in which material is subjected to a chemical reaction, the progress or the result of the reaction being investigated by observing the effect on a chemical indicator
5.
DISTINGUISHING DEVICE, INFORMATION PROCESSING DEVICE, PROGRAM, TEACHER DATA, AND DISTINGUISHING METHOD
The present invention makes it possible to distinguish double-flowered stocks based on the condition of the seeds for various stock varieties. A distinguishing device (10) comprises: an image analysis unit (11) that acquires color tone information indicating a color tone value for a prescribed color component included in the color of at least the seed for each seed of a plurality of stock, based on light information about the light reflected from the seeds of the plurality of stocks; and a determination unit (12) that assesses whether the rank of the color tone value of the prescribed color component is included within a first range, and thereby determines whether the seed of a specific stock is a double-flowered seed.
In order to provide a device for thawing preserved vitrified germ cells and a thawing method that simultaneously realize a high conception rate and facilitate transplantation work, the device for thawing (1) is equipped with a mounting device (8), a tube (5), and a cold reserving device (6); (i) a germ cell housing region (10) housing the mounting device (8) and covered by the cold reserving device (6), and (ii) a thawing solution housing region (11) housing a thawing solution are provided inside the tube (5); and the mounting device (8) contacts the thawed thawing solution.
NATIONAL AGRICULTURE AND FOOD RESEARCH ORGANIZATION (Japan)
KANAGAWA PREFECTURE (Japan)
HIROSHIMA PREFECTURE (Japan)
MEIJI SEIKA PHARMA CO., LTD. (Japan)
ZEON CORPORATION (Japan)
Inventor
Abe, Hiroshi
Sakurai, Tamito
Tomitaka, Yasuhiro
Tsuda, Shinya
Oya, Takeshi
Kaminishi, Aiko
Kawada, Yusuke
Miyohashi, Fumika
Uekusa, Hidetoshi
Matsuura, Shohei
Mitomi, Masaaki
Koshiyama, Masami
Abstract
The agent for controlling thrips according to the present invention: is used for plants belonging to the family Cruciferae, the family Solanaceae, the family Rosaceae, the family Cucurbitaceae, the family Leguminosae, or the family Acetereceae; comprises prohydrojasmon as an active ingredient; and inhibits the negative impact of thrips on plant growth.
A01N 37/42 - Biocides, pest repellants or attractants, or plant growth regulators containing organic compounds containing a carbon atom having three bonds to hetero atoms with at the most two bonds to halogen, e.g. carboxylic acids containing within the same carbon skeleton a carboxylic group or a thio-analogue, or a derivative thereof, and a carbon atom having only two bonds to hetero atoms with at the most one bond to halogen, e.g. keto-carboxylic acids
A01N 25/02 - Biocides, pest repellants or attractants, or plant growth regulators, characterised by their forms, or by their non-active ingredients or by their methods of applicationSubstances for reducing the noxious effect of the active ingredients to organisms other than pests containing liquids as carriers, diluents or solvents
[Problem] To provide a novel method whereby a large amount of a substance can be impregnated into a food material within a short period of time. [Solution] A method for impregnating a substance into a food material, wherein an impregnation driving force is generated by taking advantage of a phase transition phenomenon of water in the food material under reduced pressure and thus the substance is impregnated into the food material while maintaining the shape thereof so as to make the food material recognizable from the appearance, said method being characterized by comprising: subjecting the food material to a decompression treatment, thus boiling water in the food material under reduced pressure and inducing vaporization of water and volume expansion of steam in the food material so as to increase the volume thereof; then subjecting the food material, which is in contact with the impregnation substance, to a boosting treatment, thus inducing steam volume shrinkage and condensation of steam in the food material so as to decrease the volume thereof, and then generating an impregnation driving force, thereby impregnating the substance into the food material.
The present invention determines the presence or absence of degeneration of agricultural products or of indicators of the degeneration with high accuracy. An image analysis device (5) is provided with a hue/saturation value calculation unit (52) that calculates a hue value and saturation value for each pixel in a fluorescent image capturing the agricultural products irradiated with ultraviolet light and a determination unit (53) that determines the presence or absence of degeneration of the agricultural products or of indicators of the degeneration on the basis of the calculated hue value and saturation value for each pixel in the fluorescent image.
The present invention imparts a high insect-repelling effect while simultaneously suppressing power consumption and reducing effects on humans who use the present invention. In this insect-repelling method for suppressing, by means of flashing lighting, the intrusion of harmful insects into an insect-repelling area (outdoor asparagus field 200) or the activity of harmful insects in the insect-repelling area (outdoor asparagus field 200), the flashing lighting is implemented using one or a plurality of light sources (LED lamps 10), the main direction of which is toward the outside of the insect-repelling area (outdoor asparagus field 200).
A01M 29/10 - Scaring or repelling devices, e.g. bird-scaring apparatus using visual means, e.g. scarecrows, moving elements, specific shapes, patterns or the like using light sources, e.g. lasers or flashing lights
11.
DRY ANIMAL FOOD PRODUCT AND METHOD FOR MANUFACTURING SAME
[Problem] To provide a dry animal food product to be reconstituted with water before eating, wherein said dry animal food product can be manufactured by an inexpensive evaporation-drying method, has a favorable size and appearance, can be reconstituted by soaking in water, and has an appropriate chewing texture and elasticity as well as characteristic meat taste after reconstitution with water. [Solution] The present invention provides a dry animal food product (excluding a dry animal food product prepared by introducing fat or oil into an animal food product before thermal denaturation), wherein said dry animal food product is manufactured by introducing a degrading enzyme into at least the inside of an animal food product, then thermally denaturing muscle tissues constituting the animal food product in a wet state, and evaporation-drying the animal food product to thereby bind the muscle tissues together, has a wet basis moisture content of 1-30 mass%, and can be reconstituted by soaking in water.
[Problem] To provide: a food packaged in a hard container for normal-temperature or chilled distribution use, which can be produced at low cost and by a simple procedure without requiring the use of any specialized apparatus, and in which a softened food material can be packaged while keeping the shape thereof; and a method for producing the food. [Solution] A food packaged in a hard container for normal-temperature or chilled distribution use can be developed by: a method in which a food material, a degrading enzyme and a seasoning solution are packaged in a hard container, the hard container is warmed in a hermetically sealed state to achieve an enzyme impregnation step and an enzymatic reaction step in the hard container, and then the hard container is heated without any modification to achieve the entire process of an enzyme deactivation step and a sterilization step in the hard container; or a method in which the degrading enzyme is introduced into the food material and then the enzymatic reaction step, the enzyme deactivation step and a part of the sterilization step are achieved in the hard container.
Provided is a die for resin molding, wherein a cavity surface can be quickly heated without forming a temperature distribution and an arbitrary region on the cavity surface can be controlled at a predetermined temperature. A die for resin molding (1) employing an electromagnetic induction heating system, which is provided with: a high hardness metal layer (2), the upper surface of which forms a cavity surface (10); a highly heat conductive metal layer (3) that is metallurgically bonded to the lower surface of the high hardness metal layer (2), said lower surface being on the reverse side of the cavity surface (10); a magnetic metal layer (4) that is metallurgically bonded to the lower surface of the highly heat conductive metal layer (3); and an inductor (6) that is arranged on the lower surface of the magnetic metal layer (4), said lower surface being on the reverse side of the highly heat conductive metal layer (3)-side surface. The thickness of the high hardness metal layer (2) and the thickness of the highly heat conductive metal layer (3) are changed within the die so as to suppress temperature unevenness in the cavity surface (10) during the heating of the die.
Disclosed is a method for achieving lamination of the near net shape of a molded article which has a high yield of material and is strong and rigid. The near net shape of the molded article is sewn using prepreg tapes (1) which are composite materials composed of reinforced fibers and thermoplastic resin. For the strength and rigidity as the molded article, the prepreg tapes (1) the directions of the fiber arrays of which are different are arranged within one layer in consideration of the directions of the fiber arrays and the direction of an external force. Moreover, performed is a stitching method wherein the stitching manner is varied while attaching the prepreg tapes (1), thereby sewing the near net shape of the molded article consisting of a multilayer structure.
The disclosed plant cultivation method and lighting device can repel insects while also controlling the flowering reaction or avoiding delaying the flowering of short-day plants such as chrysanthemums. Said method uses illumination from a plurality of light sources, each of which emits light having a peak wavelength in the red-to-green region. Each light source goes through a synchronized or independent flashing pattern in which the emission intensity changes cyclically, each cycle consisting of a bright period with a prescribed width and a dark period with a prescribed width, the dark period having a lower time-average brightness than the light period. The duty cycle of the flashing pattern, as defined by formula (1), is at most 50%. (1) Duty cycle = width of bright period / (width of bright period + width of dark period) × 100% In at least part of the region illuminated by a plurality of light sources, the combination of the illumination patterns from said plurality of light sources produces an insect-repelling effect.
A01M 29/10 - Scaring or repelling devices, e.g. bird-scaring apparatus using visual means, e.g. scarecrows, moving elements, specific shapes, patterns or the like using light sources, e.g. lasers or flashing lights
C23C 16/02 - Pretreatment of the material to be coated
B32B 27/06 - Layered products essentially comprising synthetic resin as the main or only constituent of a layer next to another layer of a specific substance
C23C 16/30 - Deposition of compounds, mixtures or solid solutions, e.g. borides, carbides, nitrides
C23C 16/505 - Chemical coating by decomposition of gaseous compounds, without leaving reaction products of surface material in the coating, i.e. chemical vapour deposition [CVD] processes characterised by the method of coating using electric discharges using radio frequency discharges
17.
PLANT ILLUMINATION AND CULTIVATION METHOD THAT PROVIDES INSECT-SCREENING EFFECTS AND ILLUMINATION DEVICE FOR PLANT CULTIVATION
Disclosed is a cultivation method for illuminating plants at night or in a lightless environment. For the illumination, the exit light has an emission peak wavelength in the green to red region and flashes with a flashing pattern of prescribed light period duration and dark period duration. For the flashing, the duty cycle given by formula (1) is 50% or less. Duty (%) = period duration/(light period duration + dark period duration) x 100 (1) Provided is a cultivation method that controls the blooming of short-day plants such as chrysanthemums while providing insect-screening effects such as mothproofing.
A01G 1/00 - Horticulture; Cultivation of vegetables (labels or name-plates G09F 3/00, G09F 7/00)
A01M 29/06 - Scaring or repelling devices, e.g. bird-scaring apparatus using visual means, e.g. scarecrows, moving elements, specific shapes, patterns or the like
A01M 29/10 - Scaring or repelling devices, e.g. bird-scaring apparatus using visual means, e.g. scarecrows, moving elements, specific shapes, patterns or the like using light sources, e.g. lasers or flashing lights
Disclosed is a resin molded body (M) wherein a wear-resistant surface layer (2) is arranged on the surface of a thermoplastic resin base (1) through an undercoat layer (3). The surface layer (2) is composed of silicon, oxygen, carbon and hydrogen, and has a thickness of not less than 0.02 &mgr;m but not more than 0.48 &mgr;m. The surface layer (2) has a density of more than 1.5 g/cm3 or a hardness of not less than 1.5 GPa.
B32B 27/06 - Layered products essentially comprising synthetic resin as the main or only constituent of a layer next to another layer of a specific substance
C23C 16/505 - Chemical coating by decomposition of gaseous compounds, without leaving reaction products of surface material in the coating, i.e. chemical vapour deposition [CVD] processes characterised by the method of coating using electric discharges using radio frequency discharges
It becomes possible to efficiently and easily produce a matured food having been softened while sustaining the inherent shape of the food material employed, which can be fully recognized as such and taken with satisfaction by those having difficulty in chewing and swallowing, within a short time. In particular, it becomes possible to produce a matured food by decomposing mainly proteins in binding tissues in an animal food material while regulating the extent of the decomposition so as to lower the elasticity and improve the taste. Namely, a method which comprises the decomposition enzyme-introducing step wherein a decomposing enzyme is brought into contact with the surface of a food material and homogeneously introduced into the food material under controlled pressure and the maturing step wherein a substrate of the enzyme contained in the food material is decomposed by the decomposing enzyme while sustaining the shape of the food material, wherein the decomposition enzyme-introducing step involves the swelling step wherein the food material is swollen while sustaining its shape under reduced pressure and a compressing step wherein the thus swollen food material is compressed into a volume smaller than the original volume of the food material before the treatment.
The invention relates to a non-destructive flaw detection technique for detecting a flaw of a structure by using a guide wave ultrasonic wave. A method for solving both the problem that the flaw detection waveform distorts and the spatial resolution significantly lowers because of the adverse influence of the velocity dispersibility of the velocity-dispersible guide wave ultrasonic wave the propagation velocity of which varies with the frequency and the problem that the S/N ratio on the flaw detection signal must be improved has been sought. A novel process algorithm adaptable to the velocity-dispersible guide wave ultrasonic wave has beendevised. From reception time wave information on the later received time wave, excitation time wave information, and guide wave ultrasonic wave velocity dispersion information, the spatial distribution of the flaws in the structure and the spatial wave pulse compression waveform corresponding to the convolution waveform with autocorrelation function of the excitation spatial wave which is the spatial distribution of the excitation spatial wave are computed by using a chirp signal with a wide band as the excitation time wave. With this, a flaw detection waveform having a high spatial resolution and a high S/N ratio is realized.
patents
