Abstract: A heel pad for a floor mat of a motor vehicle may comprise a first section, a second section, and an engagement structure. The first section includes a first material. The second section includes a second material and may be disposed along a periphery of the first section. The engagement structure is below at least one of the first section and the second section. A method of protecting a floor mat of a motor vehicle may comprise attaching the heel pad to a portion of the floor mat below a pedal of the motor vehicle so as to be situated between a heel of a driver of the motor vehicle and the floor mat.

Abstract: A method for treating a sugar-containing natural consumable product for lowering its sugar content includes passing a stream of a sugar-containing natural consumable product into contact with a bed of ionic adsorbent material capable of chromatographically separating sugar from the natural consumable product; and chromatographically separating a sugar-diminished natural consumable product from the adsorbent bed. A high intensity natural and/or artificial sweetener can be added to the sugar-diminished beverage to produce a beverage product having similar flavor and nutritional content as the original beverage, but containing a lower amount of calories. The sugar-reduced beverage also can be used as a flavoring for the beverage and food industry; or as an ingredient component for reduced and full calorie foods (e.g., jellies, candies, etc.). The sugar-reduced beverage can be concentrated to a higher level using less energy as compared to standard juices.

Abstract: System and method for emanating fragrance vapor into a region. Fragrance liquid within a receptacle exhibits a liquid phase-vapor phase interface surface when in a quiescent state. Utilizing sub-pressure generators such as fan driven systems, the pressure above the interface is lowered to promote the escape of vapor molecules for dissemination into the atmosphere. The surface area of the fragrance fluid may be increased through the use of a bubbling technique to derive an effective area permitting a larger vapor molecule escape.

Abstract: A method for treating a sugar-containing (e.g., sucrose, fructose, glucose) beverage (e,g., fruit juice, vegetable juice) includes passing a stream of a beverage into contact with a packed bed capable of selectively removing sugar from the beverage and separating a sugar-diminished beverage from the packed bed. A high intensity natural and/or artificial sweetener can be added to the sugar-diminished beverage to produce a beverage product having similar flavor and nutritional content as the original beverage, but containing a lower amount of calories. The sugar-reduced beverage also can be used as a flavoring for the beverage and food industry; or as an ingredient component for reduced and full calorie foods (e.g., jellies, candies, etc.). The sugar-reduced beverage can be concentrated to a higher level using less energy as compared to standard juices. The resulting concentrate also realizes significant frozen storage and shipping costs compared to standard juice concentrates.