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    • 21. 发明授权
    • Process for production of joined ceramic body
    • 接合陶瓷体的生产工艺
    • US5529651A
    • 1996-06-25
    • US341074
    • 1994-11-17
    • Toshihiro YoshidaKeiichiro Watanabe
    • Toshihiro YoshidaKeiichiro Watanabe
    • C04B35/64C04B37/00
    • C04B35/64C04B37/001C04B2235/6567C04B2235/658C04B2237/365C04B2237/368C04B2237/62C04B2237/704C04B2237/765C04B2237/80C04B2237/84
    • A process for producing a joined ceramic component having a plurality of parallel ceramic tubes and two perforated ceramic plates joined to the both ends of said ceramic tubes, which process comprises: arranging two unsintered ceramic plates each having a plurality of holes, in parallel to each other and also to the floor surface with a given distance provided between the upper plate and the lower plate; inserting a plurality of sintered ceramic tubes into the holes of the upper and lower plates so that the tubes are arranged vertically to the floor surface and in parallel to each other; and sintering the resulting material to join the tubes and the plates into one piece by utilizing the difference in sintering shrinkage factor between them, in which process the sintering is conducted in a state that each tube is hanged from the upper plate and that the lower end of each tube is in one hole of the lower plate placed on or above a setter, with a certain distance provided between the lower end of each tube and the setter so that they do not come in contact with each other during the sintering.
    • 一种用于生产具有多个平行陶瓷管和两个穿孔陶瓷板的接合陶瓷部件的方法,所述多个陶瓷管连接到所述陶瓷管的两端,所述方法包括:将每个具有多个孔的两个未烧结陶瓷板排列成平行于每个 另一个并且还具有设置在上板和下板之间的给定距离的地板表面; 将多个烧结陶瓷管插入上板和下板的孔中,使得管垂直于地板表面布置并且彼此平行; 并且通过利用它们之间的烧结收缩率的差异来烧结所得材料以将管和板连接成一体,其中在每个管从上板悬挂的状态下进行烧结,并且下端 每个管的下部板在位于设置器上或上方的下板的一个孔中,在每个管的下端和固定器之间设置一定距离,使得它们在烧结期间彼此不接触。
    • 27. 发明授权
    • Continuous alcohol manufacturing process using yeast
    • 连续酒精制造工艺使用酵母
    • US4562154A
    • 1985-12-31
    • US522545
    • 1983-08-11
    • Keiichiro WatanabeTomiaki YamadaTsuneo SazanamiEiko Asahara
    • Keiichiro WatanabeTomiaki YamadaTsuneo SazanamiEiko Asahara
    • C12P7/06C12R1/85C12R1/86C12R1/865C12P7/14
    • C12P7/06Y02E50/17Y10S435/813Y10S435/911Y10S435/942
    • A continuous alcohol manufacturing process using yeast comprising a zone where a conventional yeast (Yeast B) which has an alcohol producing activity is mainly present (zone of Yeast B); a zone disposed in the fore part of said zone of Yeast B where a yeast (Yeast A) which has an alcohol producing activity and is superior in sugar resistance as compared with Yeast B is mainly present (zone of Yeast A); and a zone disposed in the rear part of said zone of Yeast B where a yeast (Yeast C) which has an alcohol has an alcohol producing activity and is superior in alcohol resistance as compared with Yeast B is mainly present (zone of Yeast C), wherein a substrate solution is supplied to said zone of Yeast A thereby to effect alcohol fermentation; the resulting fermentation liquid is introduced in said zone of Yeast B thereby to effect alcohol fermentation; the resulting fermentation liquid is further introduced in said zone of Yeast C thereby to effect alcohol fermentation; and then a product alcohol broth is obtained from said zone of Yeast C.
    • 使用酵母的连续酒精制造方法,其中主要存在具有醇生产活性的常规酵母(酵母B)的区域(酵母B的区域); 主要存在酵母B的酵母(酵母A),酵母(酵母A)与酵母B相比具有醇生成活性,耐糖性优异的区域;酵母菌A的区域。 和设置在酵母B的所述区域的后部的区域,其中具有醇的酵母(酵母C)具有醇生成活性并且与酵母B相比具有优异的耐酒精性的区域主要存在(酵母C区域) 其中将底物溶液供应到酵母A的所述区域,从而进行酒精发酵; 将所得发酵液引入酵母B的所述区域,从而进行酒精发酵; 将所得发酵液进一步引入酵母C的所述区域,从而进行酒精发酵; 然后从酵母C的所述区域获得产品酒精肉汤。