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    专

    测量大气相干长度的分波面正交偏振干涉系统及其方法

    KR93008689B1
    发明人
    梅海平, 李艳玲, 任益充, 黄印博
    受让人
    HEFEI INST PHYSICAL SCI CAS
    申请人
    王默文
    申请号
    12152531
    申请日
    2020-01-13
    公开(公告)号
    KR93008689B1
    公开(公告)日
    1991-12-11
    IPC分类号
    A43B001/14A43B023/26A43B007/06A43B023/02A43B023/07A43B005/00A43B007/08B29D035/00
    CPC分类号
    -
    优先权号
    269464P
    076898
    优先权日
    2001-02-15
    2002-02-13
    摘要

    NOVELTY - Granulation of liquid phase involves generating polydispersed flow of droplets of liquid phase with descending motion in contact with solidification air along vertical granulation path, solidifying polydispersed flow, small-sized droplets, producing solid particles, and growing solid particles by collision with other droplets of liquid.

    USE - Granulation of liquid phase (claimed) .

    ADVANTAGE - The granulation of liquid phase is efficiently performed, by a simple process.

    DETAILED DESCRIPTION - An INDEPENDENT CLAIM is included for apparatus for granulation of liquid phase.

    权利要求
    1. A shortening composition comprising an emulsifier composition and an oil, wherein: the emulsifier composition is present in an amount of 3 to 7% w/w based on the total weight of the shortening composition and comprises: (a) mono- and/or di-glycerides of fatty acids present in an amount of between 10 and 70% w/w based on the total weight of the emulsifier composition, (b) an alpha tending emulsifier present in an amount of between 20 and 70% w/w based on the total weight of the emulsifier composition, wherein the alpha tending emulsifier comprises a propylene glycol ester, lactic acid ester, acetic acid ester, propylene glycol monoester of fatty acids, or a combination thereof, and (c) an ionic co-emulsifier comprising sodium stearoyl lactylate present in an amount of less than 15% w/w based on the total weight of the emulsifier composition; and the oil is non-hydrogenated and highly unsaturated vegetable oil present in an amount of more than about 92% w/w based on the total weight of the shortening composition.
    2. A shortening composition according to claim 1 , wherein component a) has a minimum monoglyceride content of 45% w/w or a minimum monoglyceride content of 80% w/w based on the total weight of the emulsifier composition.
    3. A shortening composition according to claim 1 , wherein the vegetable oil is sunflower oil, rice bran oil, soybean oil, corn oil, cottonseed oil, safflower oil, canola oil, olive oil, or a blend thereof.
    4. A shortening composition according to claim 1 comprising one or more additional ingredient or ingredients that are typically employed in shortening compositions.
    5. A shortening composition according to claim 4 comprising an antioxidant and/or metal scavenger.
    6. A shortening composition according to claim 5 wherein the oil and the emulsifier composition are matched to one another.
    7. A shortening composition according to claim 5 , wherein the antioxidant is tocopherol, TBHQ, BHT, propyl gallate, or a combination thereof.
    8. A shortening composition according to claim 5 , wherein the metal scavenger is citric acid, phosphoric acid, EDTA or a combination thereof.
    9. A shortening composition according to claim 1 which is a liquid.
    10. A shortening composition according to claim 1 which is in the form of a spray, an aerosol, or atomized form.
    11. A process for the preparation of the shortening composition according to claim 1 , wherein the oil and the emulsifier composition are physically blended or admixed.
    12. A process according to claim 11 wherein the emulsifier composition is heated to a temperature sufficient to provide liquidity, and then added directly into the oil.
    13. A process according to claim 11 comprising rapidly cooling the shortening composition to a temperature of 18 to 32° C. prior to use.
    14. A method of using the shortening composition according to claim 1 as a delivery system for an emulsifier comprising adding to a mixture in need thereof a shortening composition according to claim 1 .
    15. A shortening composition comprising an emulsifier composition and an oil, wherein: the emulsifier composition is present in an amount of 3 to 7% w/w based on the total weight of the shortening composition and comprises: (a) mono- and/or di-glycerides of fatty acids present in an amount of between 10 and 70% w/w based on the total weight of the emulsifier composition; (b) an alpha tending emulsifier present in an amount of between 20 and 70% w/w based on the total weight of the emulsifier composition, wherein the alpha tending emulsifier comprises a propylene glycol ester, lactic acid ester, acetic acid ester, propylene glycol monoester of fatty acids, or a combination thereof; and (c) an ionic co-emulsifier comprising one or more of diacetyl tartaric acid esters of monoglycerides present in a maximum amount of 10% w/w based on the total weight of the emulsifier composition; and the oil is non-hydrogenated and highly unsaturated vegetable oil present in an amount of more than about 92% w/w based on the total weight of the shortening composition.
    16. A shortening composition according to claim 15 , wherein component a) has a minimum monoglyceride content of 45% w/w or a minimum monoglyceride content of 80% w/w based on the total weight of the emulsifier composition.
    17. A shortening composition according to claim 15 , wherein the vegetable oil is sunflower oil, rice bran oil, soybean oil, corn oil, cottonseed oil, safflower oil, canola oil, olive oil or a blend thereof.
    18. A shortening composition according to claim 15 , wherein the oil and the emulsifier composition are matched to one another.
    19. A shortening composition according to claim 15 , comprising one or more additional ingredient or ingredients that are typically employed in shortening compositions.
    20. A shortening composition according to claim 19 , comprising an antioxidant and/or metal scavenger.
    21. A shortening composition according to claim 20 , wherein the antioxidant is tocopherol, TBHQ, BHT, propyl gallate, or a combination thereof.
    22. A shortening composition according to claim 20 , wherein the metal scavenger is citric acid, phosphoric acid, EDTA or a combination thereof.
    23. A shortening composition according to claim 15 , which is a liquid.
    24. A shortening composition according to claim 15 , which is in the form of a spray, an aerosol, or atomized form.
    25. A process for the preparation of the shortening composition according to claim 15 , wherein the vegetable oil and the emulsifier composition are physically blended or admixed.
    26. A process according to claim 25 , wherein the emulsifier composition is heated to a temperature sufficient to provide liquidity, and then added directly into the oil.
    27. A process according to claim 25 , comprising rapidly cooling the shortening composition to a temperature of 18 to 32° C. prior to use.
    28. A method of using a shortening composition according to claim 15 as a delivery system for an emulsifier, comprising adding to a mixture in need thereof a shortening composition according to claim 15 .
    29. A shortening composition consisting essentially of an emulsifier composition and an oil, wherein: the emulsifier composition is present in an amount of 3 to 7% w/w based on the total weight of the shortening composition and consists essentially of: (a) mono- and/or di-glycerides of fatty acids present in an amount of between 10 and 70% w/w based on the total weight of the emulsifier composition, (b) an alpha tending emulsifier present in an amount of between 20 and 70% w/w based on the total weight of the emulsifier composition, wherein the alpha tending emulsifier consists essentially of a propylene glycol ester, lactic acid ester, acetic acid ester, propylene glycol monoester of fatty acids, or a combination thereof, and (c) an ionic co-emulsifier consisting essentially of sodium stearoyl lactylate present in an amount of less than 15% w/w based on the total weight of the emulsifier composition; and the oil is non-hydrogenated and highly unsaturated vegetable oil present in an amount of more than about 92% w/w based on the total weight of the shortening composition.
    30. A shortening composition consisting essentially of an emulsifier composition and an oil, wherein: the emulsifier composition is present in an amount of 3 to 7% w/w based on the total weight of the shortening composition and consists essentially of: (a) mono- and/or di-glycerides of fatty acids present in an amount of between 10 and 70% w/w based on the total weight of the emulsifier composition; (b) an alpha tending emulsifier present in an amount of between 20 and 70% w/w based on the total weight of the emulsifier composition, wherein the alpha tending emulsifier consists essentially of a propylene glycol ester, lactic acid ester, acetic acid ester, propylene glycol monoester of fatty acids, or a combination thereof; and (c) an ionic co-emulsifier comprising one or more of diacetyl tartaric acid esters of monoglycerides present in a maximum amount of 10% w/w based on the total weight of the emulsifier composition; and the oil is non-hydrogenated and highly unsaturated vegetable oil present in an amount of more than about 92% w/w based on the total weight of the shortening composition.
    31. A foodstuff comprising a shortening composition, wherein: the shortening composition comprises: an emulsifier composition and an oil, wherein: the emulsifier composition is present in the shortening composition in an amount of 3 to 7% w/w based on the total weight of the shortening composition, and the emulsifier composition comprises: (a) mono- and/or di-glycerides of fatty acids present in the emulsifier composition in an amount of between 10 and 70% w/w based on the total weight of the emulsifier composition, (b) an alpha tending emulsifier present in the emulsifier composition in an amount of between 20 and 70% w/w based on the total weight of the emulsifier composition, wherein the alpha tending emulsifier comprises a propylene glycol ester, lactic acid ester, acetic acid ester, propylene glycol monoester of fatty acids, or a combination thereof, and (c) an ionic co-emulsifier comprising sodium stearoyl lactylate present in the emulsifier composition in an amount of less than 15% w/w based on the total weight of the emulsifier composition; and the oil is non-hydrogenated and highly unsaturated vegetable oil present in the shortening composition an amount of more than about 92% w/w based on the total weight of the shortening composition.
    32. A foodstuff according to claim 31 , wherein component a) has a minimum monoglyceride content of 45% w/w or a minimum monoglyceride content of 80% w/w based on the total weight of the emulsifier composition.
    33. A foodstuff according to claim 31 , wherein the vegetable oil is sunflower oil, rice bran oil, soybean oil, corn oil, cottonseed oil, safflower oil, canola oil, olive oil, or a blend thereof.
    34. A foodstuff according to claim 31 , wherein the oil and the emulsifier composition are matched to one another.
    35. A foodstuff according to claim 31 , wherein the shortening composition comprises one or more additional ingredient or ingredients that are typically employed in shortening compositions.
    36. A foodstuff according to claim 35 , comprising an antioxidant and/or metal scavenger.
    37. A foodstuff according to claim 36 , wherein the antioxidant is tocopherol, TBHQ, BHT, propyl gallate, or a combination thereof.
    38. A foodstuff according to claim 36 , wherein the metal scavenger is citric acid, phosphoric acid, EDTA or a combination thereof.
    39. A foodstuff according to claim 31 , wherein the foodstuff is cookies, crackers, tortilla, or baked goods which are sheeted, extruded, and/or laminated.
    40. A foodstuff according to claim 31 wherein the shortening composition is prepared by a process comprising physically blending or admixing the oil and the emulsifier composition.
    41. A foodstuff according to claim 40 wherein the emulsifier composition is heated to a temperature sufficient to provide liquidity, and then added directly into the oil.
    42. A foodstuff according to claim 40 comprising rapidly cooling the shortening composition to a temperature of 18 to 32° C. prior to use.
    43. A foodstuff according to claim 31 having a fat profile comprising a trans fat level below 0.5 grams/serving.
    44. A method for preparing a foodstuff having a fat profile comprising a trans fat level below 0.5 grams/serving, said method comprising including in the foodstuff, or substituting for partially hydrogenated fat or oil in the foodstuff, an amount of a shortening composition to obtain the trans fat level below 0.5 grams/serving, wherein: the shortening composition comprises: an emulsifier composition and an oil, wherein: the emulsifier composition is present in the shortening composition in an amount of 3 to 7% w/w based on the total weight of the shortening composition, and the emulsifier composition comprises: (a) mono- and/or di-glycerides of fatty acids present in the emulsifier composition in an amount of between 10 and 70% w/w based on the total weight of the emulsifier composition, (b) an alpha tending emulsifier present in the emulsifier composition in an amount of between 20 and 70% w/w based on the total weight of the emulsifier composition, wherein the alpha tending emulsifier comprises a propylene glycol ester, lactic acid ester, acetic acid ester, propylene glycol monoester of fatty acids, or a combination thereof, and (c) an ionic co-emulsifier comprising sodium stearoyl lactylate present in the emulsifier composition in an amount of less than 15% w/w based on the total weight of the emulsifier composition; and the oil is non-hydrogenated and highly unsaturated vegetable oil present in the shortening composition an amount of more than about 92% w/w based on the total weight of the shortening composition.
    45. A method according to claim 44 , wherein component a) has a minimum monoglyceride content of 45% w/w or a minimum monoglyceride content of 80% w/w based on the total weight of the emulsifier composition.
    46. A method according to claim 44 , wherein the vegetable oil is sunflower oil, rice bran oil, soybean oil, corn oil, cottonseed oil, safflower oil, canola oil, olive oil, or a blend thereof.
    47. A method according to claim 44 , wherein the oil and the emulsifier composition are matched to one another.
    48. A method according to claim 44 , wherein the shortening composition comprises one or more additional ingredient or ingredients that are typically employed in shortening compositions.
    49. A method according to claim 48 , wherein the shortening composition comprises an antioxidant and/or metal scavenger.
    50. A method according to claim 49 , wherein the antioxidant is tocopherol, TBHQ, BHT, propyl gallate, or a combination thereof.
    51. A method according to claim 49 , wherein the metal scavenger is citric acid, phosphoric acid, EDTA or a combination thereof.
    52. A method according to claim 44 , wherein the foodstuff is cookies, crackers, tortilla, or baked goods which are sheeted, extruded, and/or laminated.
    53. A method according to claim 44 wherein the shortening composition is prepared by a process comprising physically blending or admixing the oil and the emulsifier composition.
    54. A method according to claim 53 wherein the emulsifier composition is heated to a temperature sufficient to provide liquidity, and then added directly into the oil.
    55. A method according to claim 53 comprising rapidly cooling the shortening composition to a temperature of 18 to 32° C. prior to use.
    56. A foodstuff comprising a shortening composition, wherein: the shortening composition comprises: an emulsifier composition and an oil, wherein: the emulsifier composition is present in the shortening composition in an amount of 3 to 7% w/w based on the total weight of the shortening composition, and the emulsifier composition comprises: (a) mono- and/or di-glycerides of fatty acids present in the emulsifier composition in an amount of between 10 and 70% w/w based on the total weight of the emulsifier composition, (b) an alpha tending emulsifier present in the emulsifier composition in an amount of between 20 and 70% w/w based on the total weight of the emulsifier composition, wherein the alpha tending emulsifier comprises a propylene glycol ester, lactic acid ester, acetic acid ester, propylene glycol monoester of fatty acids, or a combination thereof, and (c) an ionic co-emulsifier comprising one or more of diacetyl tartaric acid esters of monoglycerides present in the emulsifier composition in a maximum amount of 10% w/w based on the total weight of the emulsifier composition; and the oil is non-hydrogenated and highly unsaturated vegetable oil present in the shortening composition an amount of more than about 92% w/w based on the total weight of the shortening composition.
    57. A foodstuff according to claim 56 , wherein component a) has a minimum monoglyceride content of 45% w/w or a minimum monoglyceride content of 80% w/w based on the total weight of the emulsifier composition.
    58. A foodstuff according to claim 56 , wherein the vegetable oil is sunflower oil, rice bran oil, soybean oil, corn oil, cottonseed oil, safflower oil, canola oil, olive oil or a blend thereof.
    59. A foodstuff according to claim 56 , wherein the oil and the emulsifier composition are matched to one another.
    60. A foodstuff according to claim 56 , wherein the shortening composition comprises one or more additional ingredient or ingredients that are typically employed in shortening compositions.
    61. A foodstuff according to claim 60 , wherein the shortening composition comprises an antioxidant and/or metal scavenger.
    62. A foodstuff according to claim 61 , wherein the antioxidant is tocopherol, TBHQ, BHT, propyl gallate, or a combination thereof.
    63. A foodstuff according to claim 61 , wherein the metal scavenger is citric acid, phosphoric acid, EDTA or a combination thereof.
    64. A foodstuff according to claim 56 , wherein the foodstuff is cookies, crackers, tortilla, or baked foods, which are sheeted, extruded, and/or laminated.
    65. A foodstuff according to claim 56 , wherein the shortening composition is prepared by a process comprising physically blending or admixing the vegetable oil and the emulsifier composition.
    66. A foodstuff according to claim 65 , wherein the emulsifier composition is heated to a temperature sufficient to provide liquidity, and then added directly into the oil.
    67. A foodstuff according to claim 65 , comprising rapidly cooling the shortening composition to a temperature of 18 to 32° C. prior to use.
    68. A foodstuff according to claim 56 having a fat profile comprising a trans fat level below 0.5 grams/serving.
    69. A method for preparing a foodstuff having a fat profile comprising a trans fat level below 0.5 grams/serving, said method comprising including in the foodstuff, or substituting for partially hydrogenated fat or oil in the foodstuff, an amount of a shortening composition to obtain the trans fat level below 0.5 grams/serving, wherein: the shortening composition comprises: an emulsifier composition and an oil, wherein: the emulsifier composition is present in the shortening composition in an amount of 3 to 7% w/w based on the total weight of the shortening composition, and the emulsifier composition comprises: (a) mono- and/or di-glycerides of fatty acids present in the emulsifier composition in an amount of between 10 and 70% w/w based on the total weight of the emulsifier composition, (b) an alpha tending emulsifier present in the emulsifier composition in an amount of between 20 and 70% w/w based on the total weight of the emulsifier composition, wherein the alpha tending emulsifier comprises a propylene glycol ester, lactic acid ester, acetic acid ester, propylene glycol monoester of fatty acids, or a combination thereof, and (c) an ionic co-emulsifier comprising one or more of diacetyl tartaric acid esters of monoglycerides present in the emulsifier composition in a maximum amount of 10% w/w based on the total weight of the emulsifier composition; and the oil is non-hydrogenated and highly unsaturated vegetable oil present in the shortening composition an amount of more than about 92% w/w based on the total weight of the shortening composition.
    70. A method according to claim 69 , wherein component a) has a minimum monoglyceride content of 45% w/w or a minimum monoglyceride content of 80% w/w based on the total weight of the emulsifier composition.
    71. A method according to claim 69 , wherein the vegetable oil is sunflower oil, rice bran oil, soybean oil, corn oil, cottonseed oil, safflower oil, canola oil, olive oil or a blend thereof.
    72. A method according to claim 69 , wherein the oil and the emulsifier composition are matched to one another.
    73. A method according to claim 69 , wherein the shortening composition comprises one or more additional ingredient or ingredients that are typically employed in shortening compositions.
    74. A method according to claim 73 , comprising an antioxidant and/or metal scavenger.
    75. A method according to claim 74 , wherein the metal scavenger is citric acid, phosphoric acid, EDTA or a combination thereof.
    76. A method according to claim 73 , wherein the antioxidant is tocopherol, TBHQ, BHT, propyl gallate, or a combination thereof.
    77. A method according to claim 69 , wherein the foodstuff is cookies, crackers, tortilla, or baked foods, which are sheeted, extruded, and/or laminated.
    78. A method according to claim 69 , wherein the shortening composition is prepared by a process comprising physically blending or admixing the vegetable oil and the emulsifier composition.
    79. A method according to claim 78 , wherein the emulsifier composition is heated to a temperature sufficient to provide liquidity, and then added directly into the oil.
    80. A method according to claim 78 , comprising rapidly cooling the shortening composition to a temperature of 18 to 32° C. prior to use.
    81. A foodstuff comprising a shortening composition, wherein: the shortening composition consists essentially of: an emulsifier composition and an oil, wherein: the emulsifier composition is present in the shortening composition in an amount of 3 to 7% w/w based on the total weight of the shortening composition and consists essentially of: (a) mono- and/or di-glycerides of fatty acids present in the emulsifier composition in an amount of between 10 and 70% w/w based on the total weight of the emulsifier composition, (b) an alpha tending emulsifier present in the emulsifier composition in an amount of between 20 and 70% w/w based on the total weight of the emulsifier composition, wherein the alpha tending emulsifier consists essentially of a propylene glycol ester, lactic acid ester, acetic acid ester, propylene glycol monoester of fatty acids, or a combination thereof, and (c) an ionic co-emulsifier consisting essentially of sodium stearoyl lactylate present in the emulsifier composition in an amount of less than 15% w/w based on the total weight of the emulsifier composition; and the oil is non-hydrogenated and highly unsaturated vegetable oil present in the shortening composition in an amount of more than about 92% w/w based on the total weight of the shortening composition.
    82. A foodstuff according to claim 81 having a fat profile comprising a trans fat level below 0.5 grams/serving.
    83. A foodstuff comprising a shortening composition, wherein: the shortening composition consists essentially of: an emulsifier composition and an oil, wherein: the emulsifier composition is present in the shortening composition in an amount of 3 to 7% w/w based on the total weight of the shortening composition and consists essentially of: (a) mono- and/or di-glycerides of fatty acids present in the emulsifier composition in an amount of between 10 and 70% w/w based on the total weight of the emulsifier composition; (b) an alpha tending emulsifier present in the emulsifier composition in an amount of between 20 and 70% w/w based on the total weight of the emulsifier composition, wherein the alpha tending emulsifier consists essentially of a propylene glycol ester, lactic acid ester, acetic acid ester, propylene glycol monoester of fatty acids, or a combination thereof; and (c) an ionic co-emulsifier comprising one or more of diacetyl tartaric acid esters of monoglycerides present in the emulsifier composition in a maximum amount of 10% w/w based on the total weight of the emulsifier composition; and the oil is non-hydrogenated and highly unsaturated vegetable oil present in the shortening composition in an amount of more than about 92% w/w based on the total weight of the shortening composition.
    84. A foodstuff according to claim 83 having a fat profile comprising a trans fat level below 0.5 grams/serving.
    85. A method for preparing a foodstuff having a fat profile comprising a trans fat level below 0.5 grams/serving, said method comprising including in the foodstuff, or substituting for partially hydrogenated fat or oil in the foodstuff, an amount of a shortening composition to obtain the trans fat level below 0.5 grams/serving, wherein: the shortening composition consists essentially of: an emulsifier composition and an oil, wherein: the emulsifier composition is present in the shortening composition in an amount of 3 to 7% w/w based on the total weight of the shortening composition and consists essentially of: (a) mono- and/or di-glycerides of fatty acids present in the emulsifier composition in an amount of between 10 and 70% w/w based on the total weight of the emulsifier composition, (b) an alpha tending emulsifier present in the emulsifier composition in an amount of between 20 and 70% w/w based on the total weight of the emulsifier composition, wherein the alpha tending emulsifier consists essentially of a propylene glycol ester, lactic acid ester, acetic acid ester, propylene glycol monoester of fatty acids, or a combination thereof, and (c) an ionic co-emulsifier consisting essentially of sodium stearoyl lactylate present in the emulsifier composition in an amount of less than 15% w/w based on the total weight of the emulsifier composition; and the oil is non-hydrogenated and highly unsaturated vegetable oil present in the shortening composition in an amount of more than about 92% w/w based on the total weight of the shortening composition.
    86. A method for preparing a foodstuff having a fat profile comprising a trans fat level below 0.5 grams/serving, said method comprising including in the foodstuff, or substituting for partially hydrogenated fat or oil in the foodstuff, an amount of a shortening composition to obtain the trans fat level below 0.5 grams/serving, wherein: the shortening composition consists essentially of: an emulsifier composition and an oil, wherein: the emulsifier composition is present in the shortening composition in an amount of 3 to 7% w/w based on the total weight of the shortening composition and consists essentially of: (a) mono- and/or di-glycerides of fatty acids present in the emulsifier composition in an amount of between 10 and 70% w/w based on the total weight of the emulsifier composition; (b) an alpha tending emulsifier present in the emulsifier composition in an amount of between 20 and 70% w/w based on the total weight of the emulsifier composition, wherein the alpha tending emulsifier consists essentially of a propylene glycol ester, lactic acid ester, acetic acid ester, propylene glycol monoester of fatty acids, or a combination thereof; and (c) an ionic co-emulsifier comprising one or more of diacetyl tartaric acid esters of monoglycerides present in the emulsifier composition in a maximum amount of 10% w/w based on the total weight of the emulsifier composition; and the oil is non-hydrogenated and highly unsaturated vegetable oil present in the shortening composition in an amount of more than about 92% w/w based on the total weight of the shortening composition.
    说明书
    [0001]BACKGROUND OF THE INVENTION
    [0002]1. Field of the Invention
    [0003]The present invention relates to a contact terminal, and more particularly to a contact terminal for test socket in which the contact terminal is configured with upper and lower contact pins biased from each other with a coil spring arranged therebetween. The lower contact pin is featured with a pair of offset arms slidably moves along opposite surfaces of the upper contact pin.
    [0004]2. Description of Related Art
    [0005]A contact terminal for test socket disclosed in U.S. Pat. No. 7,025,602 issued to Hwang on Apr. 11, 2006 includes an upper and a lower contact pins having same structure and electrically connecting with each other, and a spring arranged between the upper and the lower contact pins and providing a repellent force for two contact pins to move away from each other along a vertical direction. The upper and lower contact pins both comprise a base portion, a pair of elastic arms extending downwardly from bottom sides of the base portion, two hooks with inclined guiding surfaces and respectively disposed at a free end of each elastic arm, and two openings defined on two opposite sides of the base portion. The upper and the lower contact pins are assembled together through the hooks of the upper contact pin matching with the openings of the lower contact pin and the hooks of the lower contact pin matching with the openings of the upper contact pin.
    [0006]The contact terminal described above has following disadvantages. Firstly, the upper and the lower contact pins each has a complex structure, and are not easy to be manufactured. Secondly, the contact terminal has an unstable contacting between the upper and the lower contact pins because contacting surfaces between the upper and the lower contact pins are the inclined guiding surfaces of the hooks which are rough and the surfaces of the openings which are rough, so as to effect electrical connection of an electrical connector.
    [0007]Hence, it is desirable to provide an improved contact terminal to overcome the aforementioned disadvantages.
    [0008]SUMMARY OF THE INVENTION
    [0009]Accordingly, an object of the present invention is to provide a contact terminal having reliable contacting between upper and lower contact pins thereof.
    [0010]According to one aspect of the present invention, a contact terminal comprises an upper and a lower contact pins and a spring device disposed between the upper and lower contact pins. The lower contact pin configured from a sheet metal includes a main body with a pair of elastic arms extending upwardly and offset from a central plane of the main body so as to define a receiving space therebetween. The upper contact pin is configured to electrically couple with the lower contact pin and electrically received within the receiving space defined between the elastic arms contacting with the upper contact pin.
    [0011]Other objects, advantages and novel features of the invention will become more apparent from the following detailed description when taken in conjunction with the accompanying drawings, in which:
    [0012]BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a perspective view of a contact terminal in accordance with a preferred embodiment of the present invention; FIG. 2 is an exploded, perspective view of the contact terminal shown in FIG. 1 ; FIG. 3 is a perspective view of upper and lower contact pins of the contact terminal matching with each other and being located in an initial state shown in FIG. 1 ; FIG. 4 is a front elevation view of the lower contact pin of the contact terminal shown in FIG. 3 ; and FIG. 5 is a left side elevation view of the lower contact pin of the contact terminal shown in FIG. 3 .
    [0013]DETAILED DESCRIPTION OF THE INVENTION
    [0014]Reference will now be made to the drawings to describe the present invention in detail.
    [0015]FIGS. 1-5 illustrate a contact terminal 1 in accordance to a preferred embodiment of the present invention, which is generally assembled in a test socket for connecting an IC (not shown) to a PCB (not shown). The contact terminal 1 includes an upper and a lower contact pins 2 , 3 and a spring device 4 located between the upper and lower contact pins 2 , 3 to provide a repellent force for the upper and lower contact pins 2 , 3 to move away from each other.
    [0016]Referring to FIGS. 2 and 3 , the upper contact pin 2 has a first contacting portion 20 being of a V-type configuration for connecting with the IC (not shown). A pair of first shoulders 21 project from two sides of the first contacting portion 20 and are perpendicular to the first contacting portion 20 . A plate-like main portion 22 extends downwardly from a bottom of the first contacting portion 20 and is perpendicular to the first shoulders 21 . The first shoulders 21 , the first contacting portion 20 and the main portion 22 are located in a same plane. The main portion 22 has a thickness smaller than that of the first contacting portion 20 , and a step 23 is formed at a jointing portion of the contacting portion 20 and the main portion 22 . Two pair of stopping portions 24 respectively project from one side of the main portion 22 and each has an arch guiding surface 241 . The upper contact pin 2 also comprises two guiding slots 25 each formed between two stopping portions 24 located at a same side of the main portion 22 . The stopping portions 24 are perpendicular to the main portion 22 .
    [0017]The lower contact pin 3 has a second contacting portion 30 being of a sword-shaped configuration for connecting with the PCB (not shown). The first and second contacting portions 20 , 30 are parallel to each other and located in a same plane when the upper and lower contact pins 2 , 3 are assembled together. A pair of second shoulders 31 extend outwardly from top sides of the second contacting portion 30 and are perpendicular to the second contacting portion 30 . The second contacting portion 30 and the second shoulders 31 are also set in a same plane and comprised in a main body being parallel to the main portion 22 of the upper contact pin 2 . A pair of elastic arms 32 respectively received in the guiding slots 25 of the upper contact pin 2 extend upwardly and obliquely from a top of the second contacting portion 30 and can move upwardly and downwardly along the main portion 22 . The elastic arms 32 are opposite to each other and located at two sides of the second contacting portion 30 . The elastic arms 32 are offset from a central plane of the main body and define a receiving space 36 therebetween for receiving the main portion 22 of the upper contact pin 2 .
    [0018]Referring to FIGS. 2-5 , each elastic arm 32 has a clamping portion 33 at a free end thereof The clamping portions 33 can clamp two sides of the main portion 22 of the upper contact pin 2 to ensure good contacting between the upper contact pin 2 and the lower contact pin 3 . The clamping portions 33 have a width bigger than that of the elastic arms 32 , and two hooks 34 are formed at jointing portions of the elastic arms 32 and the clamping portions 33 . The hooks 34 located on an outside of the jointing portions can buckle to the stopping portions 24 of the upper contact pin 2 to prevent the lower contact pin 3 separating from the upper contact pin 2 during a process of moving up and down. The clamping portions 33 each has a palm portion 35 outspreading upwardly therefrom. The palms portions 35 can abut against the steps 23 of the upper contact pin 2 to prevent the lower contact pin 3 from clamping caused by excessive slide of the lower contact pin 3 .
    [0019]Two elastic arms 32 are directly made from lacerating and bending a metallic plate to make the clamping portions 33 be opposite to each other and clamp the main portion 22 of the upper contact pin 2 , so that contacting surfaces between the clamping portions 33 and the main portion 22 are smooth surfaces of the metallic plate used to manufacture the electrical connector contact 1 . Each elastic arm 32 has a smooth lacerate surface 323 located at an inside thereof The electrical connector contact 1 establishes a reliable contacting of the first and the lower contact pins 2 , 3 through the lacerate surfaces 323 of the elastic arms 32 contacting with inner surfaces of the guiding slot 25 and the smooth contacting surfaces between the clamping portions 33 and the main portion 22 . The first arm portions 321 are bifurcate from each other and the second arm portions 322 are parallel to each other.
    [0020]Each elastic arm 32 includes a first arm portion 321 extending upwardly and obliquely from the second contacting portion 30 and a second arm portion 322 extending upwardly and vertically from the first arm portion 321 . Each second arm portion 322 has a same width with the guiding slot 25 of the upper contact pin 2 . The first arm portions 321 extend from the second contacting portion 30 along opposite directions to make two elastic arms 32 located at two sides of the second contacting portion 30 .
    [0021]The spring device 4 is typically a spring and extends exteriorly around the main portion 22 of the upper contact pin 2 and the elastic arms 32 of the lower contact pin 3 . A top end and a bottom end of the spring device 4 can respectively abut against the first shoulders 21 of the upper contact pin 2 and the second shoulders 31 of the lower contact pin 3 to position the spring device 4 between the upper and lower contact pins 2 , 3 . The spring device 4 can be compressed and moves upwardly and downwardly to drive the upper and lower contact pins 2 , 3 moving relative to each other.
    [0022]When assembling, the spring device 4 is firstly fitted over the main portion 22 of the upper contact pin 2 , and then compressed such that making the elastic arms 32 of the lower contact pin 3 received in the guiding slots 25 of the upper contact pin 2 . At this time, the clamping portions 33 of the lower contact pin 3 clamp the main portion 22 of the upper contact pin 2 . Then, releasing the spring device 4 to force the elastic arms 32 of the lower contact pin 3 moving downwardly along the guiding slots 25 until the hooks 34 of the lower contact pin 3 abut against the stopping portions 24 of the upper contact pin 2 . So, the assembly of the contact terminal 1 is completed and the contact terminal 1 is in the initial state (referring to FIG. 3 ).
    [0023]The contact terminal 1 of the present invention has some advantages as follow. The elastic arms 32 of the lower contact pin 3 are made from directly lacerating and bending a metallic plate to make contacting surfaces between the main portion 22 of the upper contact pin 2 and the clamping portions 33 of the lower contact pin 3 smooth, so as to achieve a reliable contacting between the upper and lower contact pins 2 , 3 .
    [0024]In addition, the contact terminal 1 can prevent the first and the lower contact pins 2 , 3 from spacing from each other during moving upwardly and downwardly through the hooks 34 of the lower contact pin 3 abutting against the stopping portions 24 of the upper contact pin 2 , so as to reinforce a reliable contacting of the contact terminal 1 . Furthermore, the lower contact pin 3 can be prevented from excessive sliding through the palm portions 35 of the lower contact pin 3 abutting against the steps 23 of the upper contact pin 2 .
    [0025]While the preferred embodiments in accordance with the present invention has been shown and described, equivalent modifications and changes known to persons skilled in the art according to the spirit of the present invention are considered within the scope of the present invention as defined in the appended claims.
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