The Nisshin Oil Mills, Ltd.

E.i. Dupont De Nemours and Company

Sony Corporation

The United States of America As Represented by the Secretary of

Hiroshi Kanda

Yasuo Mikami

Akio Uno

John James Felten

Carl Baasun Wang

Jerome David Smith

Terry Roland Suess

Motohiko Tsuchiya

Moritaka Takada

Takashi Murata

Tateo Murui

Yasuaki Tomiyama

Masanao Ohzeki

Hwa L Wang

Shinji Ohyama

Clifford W Hesseltine

Yuko Hanai

The present invention relates to a condenser microphone whose body can be miniaturized while keeping a property and a sound quality comparable to those of a conventional condenser microphone. The condenser microphone includes a cylindrical body, a plurality of vibration plates which are formed into the shapes of squares and placed in parallel to a body axis line within the body, acoustic holes formed on a body side wall in a direction vertical to the vibration plates and back pole plates which are placed on a side opposite to the acoustic holes with the vibration plate between and face on the respective vibration plates at an interval of a micro gap. A potential of the back pole plate is varied according to a vibration of the vibration plate.

Condenser microphone

The present invention is directed to a PDP device fabricated by using photosensitive thick film conductor compositions wherein a black electrode is present between the substrate and a conductor arrangement electrode. Also, the invention is directed to methods for fabricating the PDP device.

Plasma display panel device and method of fabricating the same

A coatable insulator composition for use in the formation of a green tape comprising fine inorganic micropowders composed of amorphous glass and a refractory oxide in a volatile organic solvent solution of a binder composed of a polymer substance and a plasticizer(s). A green tape obtained by coating said composition over a flexible substrate, and heating and drying this product to remove the organic solvent; and a method for forming a barrier-rib for a plasma display apparatus by sandblast etching using said green tape as an insulator layer for the barrier-rib formation. A use of a pre-formed green tape of uniform thickness in the formation of the barrier-rib of a plasma display apparatus allows the thickness uniformity of the barrier-rib to be improved and the work rationalized, which means that the plasma display apparatus can be made larger and finer, and mass production throughput will be enhanced.

Insulator composition, green tape, and method for forming plasma display

Plasma display panel device fabrication utilizing black electrode

A new food by lactic fermentation which has a good shape-maintaining property when squeezed from a squeezing tube at normal and lower temperatures is prepared by emulsifying an aqueous solution of non-fat milk solids and/or soybean proteins and fats to form an O/W type emulsion and subjecting said emulsion to lactic fermentation, the protein content of said O/W type emulsion is between 2 and 10% by weight, the fat content is between 20 and 40% by weight and the solid fat index of said fat is characterized as follows: 6.about.30 at 5.degree. C., 3.about.20 at 15.degree. C., 1.about.10 at 25.degree. C. and difference between 5.degree. and 15.degree.0 C. being not more than 10, and difference between 15.degree. and 25.degree. C. being not more than 10.

Process for preparing foods by lactic fermentation

A whipping cream is obtained using a partially enzymolyzed soybean protein, with which an aerosol container is filled up and CO.sub.2 gas as a propellant is charged under pressure into the container. When the partially enzymolyzed soybean protein is used in amounts of 1-6% by weight based on the cream, the whipping cream exhibits good emulsification state and has moderate overrun and a shape-maintaining property when extruded with CO.sub.2 gas.

Process for the preparation of an aerosol type whipping cream

A stable semisolid egg yolk-free dressing is obtained by emulsifying an edible oil with an aqueous neutral solution of soybean protein, and lastly mixing vinegar therein.

Process for preparing semisolid dressing

Soybean proteins are manufactured from soybean protein concentrates. The soybean protein concentrates may be prepared by washing defatted soybean with an alcoholic aqueous solution. The soybean protein concentrates are dispersed in water and then adjusted to a neutral to slightly alkaline pH range or dispersed in an aqueous solution which was previously adjusted with ammonia to be in an alkaline pH range, thus providing a neutral to slightly alkaline aqueous dispersion. The afore-mentioned soybean proteins in this aqueous dispersion are solubilized by the action of a neutral protease. The insolubles in the aqueous dispersion thus prepared are then removed to produce an aqueous solution containing solubilized proteins from which solid proteins are recovered.

Process for manufacturing soybean proteins

Refined soybean proteins are prepared by solubilizing an alcohol-denatured soybean protein with protease and separating insoluble materials. The refined soybean protein thus obtained is used as an emulsifier instead of eggs in mayonnaise-like foods. The squeezing property of the mayonnaise-like food upon extruding from a plastic tubular container is improved by effecting a partial hydrolysis of the protein till a specific degree and limiting the content of the refined soybean protein to a specific range.

Process for preparing mayonnaise-like foods

Mayonnaise-like foods not containing eggs are obtained by solubilizing an alcohol-denatured soybean protein with protease, separating insoluble materials to refine the soybean protein and emulsifying the refined soybean protein together with edible oils, vinegars, seasonings and others.

A soybean whey liquid is obtained by extracting water soluble constituents from defatted soybeans with water, precipitating proteins at the isoelectric point with acids and neutralizing the resulting supernatent liquid with an alkali. This soybean whey liquid contains a very small amount of vitamins and unknown growth factors as well as sucrose, stachyose, water-soluble proteins and minerals. When a culture medium of the soybean whey liquid having sugars added therein is used for the culture of the bacterium Xanthomonas campestris, Xanthomonas polysaccharide is obtained with good yield.

Process for producing xanthomonas polysaccharide on a soybean whey medium

An improved soybean milk yoghurt is prepared by first extracting a milk from soybeans. The milk is mixed with milk whey solids and sucrose and then sterilized. The hot milk is mixed with a dilute aqueous gelatin solution and rapidly cooled. A mixture, in approximately equal proportions, of two strains of L. acidophilus, namely, NRRL B-1910 and B-2092, is added to the milk, which is subsequently fermented to produce a yoghurt.

Growing community of inventors

Kanagawa, Japan

Hiroshi Kanda