Miyama Co.

Miyama, Japan

Miyama Co.

Miyama, Japan

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Patent
Miyama Inc. | Date: 2017-01-25

A multipoint spark plug for igniting an air-fuel mixture in a combustion chamber of an engine includes a main body portion that is formed in a flattened shape and inserted into an insertion hole of the engine such that a tip end portion thereof opposes the combustion chamber, a pair of side electrodes provided via a gap in a lengthwise direction of the tip end portion, and at least one intermediate electrode provided in the gap between the pair of side electrodes such that a plurality of ignition gaps are formed in the lengthwise direction of the tip end portion.


A multipoint spark plug includes side electrodes provided in a pair so as to extend in a lengthwise direction of a tip end portion via a gap, and an intermediate electrode provided in the gap between the pair of side electrodes such that a plurality of ignition gaps are formed in the lengthwise direction of the tip end portion. An electrode holding portion is formed from separate parts that hold the side electrodes and the intermediate electrode, respectively, so as to insulate the side electrodes and the intermediate electrode from the main body portion, and the respective parts thereof project into the combustion chamber from the tip end portion.


Yanagisawa Y.,Miyama Co. | Yamamoto T.,TTC Co. | Fukagawa M.,Kita Shinyokohama Orthopaedic Surgery | Tomonaga A.,Tana Orthopaedic Surgery
Japanese Pharmacology and Therapeutics | Year: 2014

Objective: The aim of this study was to evaluate the intake of lactic bacteria (Lactobacillus brevis) on skin conditions in women who had mild dry skin conditions.Methods: Ten female subjects (average of 35.1 ± 8.6 years old) who had mild dry skin conditions received lactic bacteria (4 g; ∼4×10l0 cells) daily for 8 weeks, and skin conditions including skin hydration state, transepidermal water loss (TEWL), and skin viscoelasticity were evaluated.Results: The intake of lactic bacteria for 8 weeks significantly improved TEWL in the left forearm (from 7.35 ±1.61 to 6.83 ± 1.27 g/m2 h; P<0.05 by paired Student's f-test). Regarding the skin viscoelasticity, the parameters R5 (net elasticity) and R7 (the ratio of elastic recovery to the total deformation) significantly increased after 8 weeks of the intake of lactic bacteria (from 0.403±0.055 to 0.433±0.034Ur/Ue and from 0.268±0.045 to 0.289± 0.032Ur/Uf, respectively; P<0.05 by paired Student's r-test). A questionnaire revealed that subjective skin conditions significantly improved after the intake of lactic bacteria for 8 weeks.Conclusions: The intake of lactic bacteria is suggested to improve both objective and subjective quality of skin conditions.


Harada K.,Miyama Co. | Yanagisawa Y.,Miyama Co. | Saito J.,Medical Station Clinic | Iizuka M.,TTC Co.
Japanese Pharmacology and Therapeutics | Year: 2013

Objective: The aim of this study was to evaluate the effectiveness of lactic bacteria-containing kimchi on the blood cholesterol level, defecation status, and skin conditions. Methods: Thirteen subjects (6 males and 7 females) who had relatively higher serum total cholesterol level (229±17mg/dL) were enrolled in an open-labeled study, in which self-assessed skin conditions and defecation status as well as blood biochemistry were evaluated following intake of lactic bacteria-containing kimchi for 8 weeks at a daily dose of 50 g. Results: The consumption of test food for 8 weeks resulted in a slight reduction of total cholesterol levels with respect to all the subjects (by 2.8±13.4 mg/dL), while, in 5 subjects who had both total cholesterol and LDL-cholesterol levels higher than the guideline levels, the reduction was 11.4±9.9 mg/dL (P=0.062 by Student's paired f-test). The skin conditions were significantly improved with respect to total satisfaction (at the 4th week), moist feeling (at the 4th week), and texture (at the 4th and 8th weeks) (P<0.05 for all the parameters by Wilcoxon signed-rank test). Significant improvements were also observed with defecation status with respect stool frequency and strain at stool (P<0.05 for both parameters by Wilcoxon signed-rank test). Conclusions: The consumption of lactic bacteria-containing kimchi is suggested to improve subjective quality of defecation and skin condition.


Nishikiori H.,Shinshu University | Takei M.,Shinshu University | Oki K.,Miyama Co. | Takano S.,Shinshu University | And 2 more authors.
Applied Catalysis B: Environmental | Year: 2012

Anatase-type nanocrystalline titania layers were prepared by oxidizing the crystalline titanium nitride and carbon-doped titanium nitride phases prepared on a titanium plate surface. Identification of the crystalline phase was confirmed by the XRD patterns and Raman spectra of these plates. The photocatalytic activity of the plates was evaluated by observing the photocalytic degradation process of acetaldehyde gas during UV irradiation by gas chromatography. A relatively larger amount of the anatase phase was formed on the very thin surface layer by heating the carbon-doped titanium nitride phase at 500. °C, and it exhibited a higher photocatalytic activity for the acetaldehyde degradation. The activity was determined not only by the amount of the anatase phase, but also by the crystallite size depending on the surface area and charge transfer efficiency. The photocatalytic activity is suggested to be due to the anatase phase existing on the thin surface layer accessible to the reactants. © 2012 Elsevier B.V.


Nishikiori H.,Shinshu University | Sato Y.,Shinshu University | Oki K.,Miyama Co. | Fujii T.,Nagano Prefectural Institute of Technology
Research on Chemical Intermediates | Year: 2015

The photocatalytic degradation of chlorinated propenes using TiO2 was investigated by FTIR spectroscopy. The chlorinated propenes were degraded to HCl, CO2, CO, H2O, and HCOOH during UV irradiation. During the degradation of 3-chloro-1-propene, the concentrations of CO2, CO, and HCOOH increased just after starting the irradiation. The onset of the HCl formation was delayed. On the other hand, the onset of the HCOOH formation was delayed during the degradation of 1-chloro-1-propene. During the degradation of 2-chloro-1-propene, the rate of the HCOOH production was slower than that during the degradation of 3-chloro-1-propene although the HCl production was not delayed. These results indicated that HCOOH was produced by the degradation of the double-bonded carbon bonding to two H atoms during the initial stage. The chlorinated compounds were preferentially produced from the double-bonded carbon bonding to the Cl atom and rapidly degraded to HCl, CO2, and CO during the initial stage. The residual part was degraded in the latter steps. Furthermore, it is suggested that the Cl atom on one of the double-bonded C atoms of the propenes was transferred to the other C atom before the degradation. Consequently, the double-bonded carbon bonding to two H atoms in 2-chloro-1-propene was chlorinated, then degraded to HCl, CO2, and CO during the initial stage. © 2014 Springer Science+Business Media Dordrecht.


Wakishima H.,CTI Engineering Co | Matsui R.,CTI Engineering Co | Takeuchi M.,Miyama Inc. | Kanazawa F.,Japan National Institute for Land and Infrastructure Management
20th ITS World Congress Tokyo 2013 | Year: 2013

The weights of the vehicles are measured indirectly with utilized data can be collected from onboard CAN by using the digital tachograph developed for the purpose of support for eco-driving of commercial vehicles, in addition, the above results are compared with the results measured under quiescent conditions, also mentioned is its applicability for safe driving, eco-driving, and the control of moving states of the vehicles using ITS.


Yanagisawa Y.,Miyama Co. | Yamamoto T.,TTC Co. | Saito J.,Medical Station Clinic
Japanese Pharmacology and Therapeutics | Year: 2014

Objective: The aim of this study was to evaluate the intake of lactic bacteria (Lactobacillus brevis Miyavis LB) on immune function in healthy adult volunteers with slightly reduced salivary secretory immunoglobulin A (slgA). Methods: Eleven subjects (average of 41.0± 10.1 years old) who had slightly reduced salivary slgA received lactic bacteria (4 g; ∼4 X 1010 cells) daily for 8 weeks, and their immune functions, including salivary slgA level, natural killer (NK) cell activity, and lymphocyte blastoid transformation, were evaluated. Results: The intake of lactic bacteria for 8 weeks significantly increased NK cell activity (from 22.41 ±9.06% to 41.32± 14.21 %), concanavalin A-stimulated lymphocyte blastoid transformation (from 31463.8±4146.3 cpm to47744.0±4790.9cpm; P<0.05). The level of salivary slgA, however, was not significantly changed in this study. Conclusions: The intake of lactic bacteria is suggested to enhance immune function in adult humans.


Yanagisawa Y.,Miyama Co. | Yamamoto T.,TTC Co. | Kondo S.,Medical Corporation Kenshokai
Japanese Pharmacology and Therapeutics | Year: 2014

Objective: The aim of this study was to evaluate the intake of lactic bacteria (Lactobacillus brevis Miyavis LB) on factors related to lifestyle disease in adult volunteers with mild symptoms of lifestyle disease. Methods: Sixteen subjects (average of 47.7 ±7.9 years old) who had mild symptoms of lifestyle disease received lactic bacteria (4 g; ∼4 X 1010 cells) daily for 8 weeks, and their levels of lifestyle disease-related factors were evaluated. Results: The intake of lactic bacteria for 8 weeks significantly reduced systolic and diastolic blood pressure (from 132± 14 to 122± 17 mmHg and 85 ± 10 to 78 ± 10 mmHg, respectively P <0.05). In addition, serum total and LDL-cholesteroI reduced after 4th weeks after the intake (from237±29to220±29mg/dLand 150±32to 137±29mg/dL, respectively; P<0.05). Conclusions The intake of lactic bacteria is suggested to improve lifestyle disease symptoms in adult humans.


TOKYO, Nov. 25, 2016 /PRNewswire/ -- HULS Inc., a company which specialises in the global business of Japanese craft industries based in Tokyo and Singapore, launches "Cloud" espresso cup and saucer on 15th December 2016 both in Singapore and in Japan. The product is a result of the collaboration between a Singaporean designer and a Japanese ceramic manufacturer in the Mino region. "Cloud" is a white porcelain espresso cup and saucer inspired by the closeness of the clouds and skies over Singapore. It is designed by a Singaporean designer, Casey Chen and manufactured by Miyama, a Japanese ceramic company located in Gifu prefecture which is renowned for their Mino ware and under the direction of HULS. Casey was inspired by dedication and attentiveness to details of the workers and the unique decoration technique of applying patterns on porcelain using Japanese paper which characterises Miyama's specialty in the field of Japanese ceramic tableware. The collaboration between Singapore and Japan, in the creative and craft industries had flourished in recent years. Singapore's unique cultural diversity and Japan's craft industries are both rooted in tradition and this combination became the source of the creation of the finished product. The blue detailing of the saucer symbolises both the sky as well as the Singapore Peranakan blue and the matte texture of bisque porcelain realises a quality feel of Miyama. With its egg-shaped base and cloud-shaped handle, "Cloud" exudes a fun coffee time with a free and relaxed mind. A cup holder for espresso machine is included in each package. This product will be released simultaneously in Singapore and Japan. The method of slip casting is used for the production of "Cloud". Slip casting is a type of ceramic molding technique which uses plaster molds instead of using the potter's wheel. By pouring slip into plaster molds and drying it until its hardened, this technique makes it possible to create thin and strong ceramic products. "Risen-yaki" is a decoration technique of applying patterns on porcelain using Japanese paper. Copper plates are used as original template for the paper. Japanese paper with patterns is first applied by the craftsperson by hand on the surface of white porcelain one by one and when the paper is removed the patterns will adhere to the porcelain creating beautiful patterns of lines and texture. The technique of "risen-yaki" adds a special touch to porcelain. In 1846, the technique of transfer printing by copper plates was used for the first time in Japan in Inazu-cho, Mizunami of Gifu prefecture where Miyama is located. To date, only a few potteries in this area are still using this technique to the present day. Casey Chen (b.1971) is a Singaporean designer/ artist who excels in a figurative approach to his work. He had gained international recognition by winning a design award in New York City. "Cloud" is his first collaboration with Japanese craft manufacturers. Miyama Co., Ltd. was established in 1977 in Mizunami area in Gifu prefecture where manufacturers of ceramic tableware for export are concentrated among production areas of Mino ware. The advanced technique that Miyama has developed over decades has enabled them to realized the complex form of "Cloud". The blue color used for the saucer of Cloud reflects a sense of Peranakan culture which is a part of Singapore's multi-cultural heritage. Peranakan design has influences of Chinese, Malay and European sensibilities and the uniqueness of Peranakan style can still be observed in the pastel colored buildings, textile and embroidery around Singapore. This product will be released on the same day both in Singapore and in Japan. Inspired by the 50th year anniversary of the diplomatic relations between the two countries, it will be made available for retail in places like lifestyle shops or museum shops and can be ordered at our website (http://cloudespresso.com/) exclusively for customers in Japan. We can offer image sources of the designer and manufacturer to the media or stores for their sales promotion. HULS is a creative company based in Tokyo and Singapore. Through global website productions, products planning or providing resources and information, we support and help in the overseas expansion of Japanese businesses. We are always on the look out for potential Japanese products/materials manufacturers/ industries for overseas expansion. We are focused on the development of the creative industries in Asia while being centered around Singapore. Under the concept of "Roots & Touch", we aim to establish a platform that will bridge across international borders strategically by connecting different cultures and businesses together. KOGEI STANDARD is a bilingual website for expanding Japanese crafts to overseas by introducing company, people and beautiful crafts. - For more information, please contact:

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