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 - Mesure servant à établir un diagnostic Identification des individus
A61B 5/0205 - Évaluation simultanée de l'état cardio-vasculaire et de l'état d'autres parties du corps, p. ex. de l'état cardiaque et respiratoire
A61B 5/145 - Mesure des caractéristiques du sang in vivo, p. ex. de la concentration des gaz dans le sang ou de la valeur du pH du sang
G16H 50/30 - TIC spécialement adaptées au diagnostic médical, à la simulation médicale ou à l’extraction de données médicalesTIC spécialement adaptées à la détection, au suivi ou à la modélisation d’épidémies ou de pandémies pour le calcul des indices de santéTIC spécialement adaptées au diagnostic médical, à la simulation médicale ou à l’extraction de données médicalesTIC spécialement adaptées à la détection, au suivi ou à la modélisation d’épidémies ou de pandémies pour l’évaluation des risques pour la santé d’une personne
[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.
B21K 1/46 - Fabrication d'éléments de machines de boulons, goujons ou éléments similaires à têtes
F16B 35/00 - Boulons filetésBoulons d'ancrageGoujons filetésVisVis de pression
C22F 1/00 - Modification de la structure physique des métaux ou alliages non ferreux par traitement thermique ou par travail à chaud ou à froid
C22F 1/05 - Modification de la structure physique des métaux ou alliages non ferreux par traitement thermique ou par travail à chaud ou à froid de l'aluminium ou de ses alliages d'alliages de type Al-Si-Mg, c.-à-d. contenant du silicium et du magnésium en proportions sensiblement égales
C22F 1/053 - Modification de la structure physique des métaux ou alliages non ferreux par traitement thermique ou par travail à chaud ou à froid de l'aluminium ou de ses alliages d'alliages avec le zinc comme second constituant majeur
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 - Recherche ou analyse des matériaux non biologiques par l'emploi des procédés chimiques spécifiés dans les sous-groupesAppareils spécialement adaptés à de tels procédés
G01N 21/77 - Systèmes dans lesquels le matériau est soumis à une réaction chimique, le progrès ou le résultat de la réaction étant analysé en observant l'effet sur un réactif chimique
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.
A01C 1/00 - Appareils ou modes d'emploi des appareils pour éprouver ou traiter les graines, les racines ou analogues avant l'ensemencement ou la plantation
G06T 1/00 - Traitement de données d'image, d'application générale
G06T 7/90 - Détermination de caractéristiques de couleur
6.
DEVICE FOR THAWING PRESERVED VITRIFIED GERM CELLS AND THAWING METHOD
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 (Japon)
KANAGAWA PREFECTURE (Japon)
HIROSHIMA PREFECTURE (Japon)
MEIJI SEIKA PHARMA CO., LTD. (Japon)
ZEON CORPORATION (Japon)
Inventeur(s)
Abe, Hiroshi
Sakurai, Tamito
Tomitaka, Yasuhiro
Tsuda, Shinya
Oya, Takeshi
Kaminishi, Aiko
Kawada, Yusuke
Miyohashi, Fumika
Uekusa, Hidetoshi
Matsuura, Shohei
Mitomi, Masaaki
Koshiyama, Masami
Abrégé
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, produits repoussant ou attirant les animaux nuisibles, ou régulateurs de croissance des végétaux, contenant des composés organiques comportant un atome de carbone possédant trois liaisons à des hétéro-atomes, avec au plus deux liaisons à un halogène, p. ex. acides carboxyliques contenant dans le même squelette carboné un groupe carboxylique ou un thio-analogue, ou un de leurs dérivés, et un atome de carbone ne comportant que deux liaisons à des hétéro-atomes, avec au plus une liaison à un halogène, p. ex. acides cétocarboxyliques
A01N 25/02 - Biocides, produits repoussant ou attirant les animaux nuisibles, ou régulateurs de croissance des végétaux, caractérisés par leurs formes, ingrédients inactifs ou modes d'applicationSubstances réduisant les effets nocifs des ingrédients actifs vis-à-vis d'organismes autres que les animaux nuisibles contenant des liquides comme supports, diluants ou solvants
[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 - Épouvantails ou dispositifs répulsifs, p. ex. pour oiseaux utilisant des moyens visuels, p. ex. épouvantails, éléments en mouvement, formes spécifiques, motifs ou éléments similaires spécifiques utilisant des sources lumineuses, p. ex. des lasers ou des lumières clignotantes
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.
A23L 1/01 - Méthodes générales de cuisson des aliments, p.ex. par rôtissage ou friture (méthodes spécifiques à des aliments particuliers, voir les sous-groupes appropriés);
A23B 4/00 - Conservation de la viande, des saucisses, du poisson ou de produits à base de poisson
A23B 7/00 - Conservation des fruits ou des légumesMûrissement chimique des fruits ou des légumes
A23L 1/29 - Modification de la qualité nutritive des aliments; Produits diététiques ( A23L 1/09 a priorité;substituts diététiques du sel A23L 1/22)
A23L 1/30 - contenant des additifs (A23L 1/308 a priorité);;
A23L 3/00 - Conservation des aliments ou produits alimentaires, en général, p.ex. pasteurisation ou stérilisation, spécialement adaptée aux aliments ou produits alimentaires
13.
DIE FOR RESIN MOLDING, METHOD FOR PRODUCING DIE FOR RESIN MOLDING, AND METHOD FOR PRODUCING RESIN MOLDED ARTICLE
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 - Épouvantails ou dispositifs répulsifs, p. ex. pour oiseaux utilisant des moyens visuels, p. ex. épouvantails, éléments en mouvement, formes spécifiques, motifs ou éléments similaires spécifiques utilisant des sources lumineuses, p. ex. des lasers ou des lumières clignotantes
B32B 27/06 - Produits stratifiés composés essentiellement de résine synthétique comme seul composant ou composant principal d'une couche adjacente à une autre couche d'une substance spécifique
C23C 16/30 - Dépôt de composés, de mélanges ou de solutions solides, p. ex. borures, carbures, nitrures
C23C 16/505 - Revêtement chimique par décomposition de composés gazeux, ne laissant pas de produits de réaction du matériau de la surface dans le revêtement, c.-à-d. procédés de dépôt chimique en phase vapeur [CVD] caractérisé par le procédé de revêtement au moyen de décharges électriques utilisant des décharges à radiofréquence
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; Culture des légumes (étiquettes ou plaques d'identification G09F 3/00, G09F 7/00)
A01M 29/06 - Épouvantails ou dispositifs répulsifs, p. ex. pour oiseaux utilisant des moyens visuels, p. ex. épouvantails, éléments en mouvement, formes spécifiques, motifs ou éléments similaires spécifiques
A01M 29/10 - Épouvantails ou dispositifs répulsifs, p. ex. pour oiseaux utilisant des moyens visuels, p. ex. épouvantails, éléments en mouvement, formes spécifiques, motifs ou éléments similaires spécifiques utilisant des sources lumineuses, p. ex. des lasers ou des lumières clignotantes
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 - Produits stratifiés composés essentiellement de résine synthétique comme seul composant ou composant principal d'une couche adjacente à une autre couche d'une substance spécifique
C23C 16/505 - Revêtement chimique par décomposition de composés gazeux, ne laissant pas de produits de réaction du matériau de la surface dans le revêtement, c.-à-d. procédés de dépôt chimique en phase vapeur [CVD] caractérisé par le procédé de revêtement au moyen de décharges électriques utilisant des décharges à radiofréquence
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.
Provided is a birth symptom detecting system capable of the birth symptom of a domestic animal with a convenient constitution. A slave set (100) having a transmitter for transmitting electric waves continuously or intermittently is left in the birth canal of the domestic animal (500). A monitor device (600), as arranged outside, observes the electric waves transmitted from the slave (100), and detects it on the basis of the change in the received intensity whether or not the slave set has been extruded to the outside of the body.
It is intended to quickly, less wastefully, easily and economically produce a cooked food product which sustains the inherent shape, color, taste, smell and texture, prevents nutritional components from elution, makes it possible to easily control the hardness of the food to a desired level, keeps a soft texture without a need for paying attention to prevent deformation, can be easily handled throughout the production, transportation and distribution steps, enables the efficient preparation of a cooked food product using a number of food materials, can be stored while inhibiting microbial deterioration because of being hygienically-produced, exerts an aperitive effect on, in particular, malnourished aged persons, and can supply nutrients, if necessary. A process for producing a food which comprises bringing either or both of a thickener in a non-solvated state and a microorganism producing a viscous substance into contact with the surface of a food material and conducting pressurization so as to make the food material to uniformly contain either or both of the thickener in a non-solvated state and the microorganism producing a viscous substance therein while retaining the shape of the food material.
brevets
