Abstract: A surgical tool with a housing, and a cutter support shaft operably connected to a motor to effect rotation of the shaft with a drive transmission configured between the motor and the shaft to effect oscillating rotary movement of the shaft and cutter is disclosed.

Abstract: A surgical tool that has a pair of transmissions coupled to one another to effect driving of a cutting tool in both an oscillating manner and a reciprocating manner. The transmissions are driven by a motor coupled to one of the transmissions.

Abstract: Surgical systems for use in surgical procedures utilizing robotic devices. The surgical system having one or more components for housing a sensor or one or more tools for anchor or sensor delivery. The surgical system may include a surgical sensor anchor and/or a surgical sensor anchor delivery tool. A method of performing a robotically assisted surgical procedure, comprising using a surgical sensor anchor during a surgical procedure which utilizes a robot to track movement of at least one portion of a body structure undergoing a surgical procedure or to track movement of a body structure near a surgical site.

Abstract: The present invention provides an apparatus, system and method for providing robotically assisted surgery that involves the removal of bone or non-fibrous type tissues during a surgical procedure, in particular with assistance from real-time ultrasound images from an ultrasound probe. The system utilizes a multi-axis robot having a reciprocating tool that is constructed and arranged to remove hard or non-fibrous tissues while leaving soft tissues unharmed. The multi-axis robot may be controlled via computer or telemanipulator, which allows the surgeon to complete a surgery from an area adjacent to the patient to thousands of miles away.

Abstract: A surgical tool that has a pair of transmissions coupled to one another to effect driving of a cutting tool in both an oscillating manner and a reciprocating manner. The transmissions are driven by a motor coupled to one of the transmissions.

Abstract: The invention involves a system and method for quickly retracting a tool from a surgical site. The system is generally constructed and arranged for attachment to a robotic arm for manipulation of the tool to perform an in-vivo surgery. The tool is constructed to retract from the surgical site upon a predetermined condition. The system and the robot can be reset when the condition has cleared so that the surgery can continue.

Abstract: Disclosed are oligonucleotides and methods related to identifying Escherichia coli serotypes by gene sequence polymorphisms. More specifically disclosed is oligonucleotides and methods to detecting a genotype of a single-nucleotide polymorphism in the O-antigen operon to identify Shiga toxin-producing serotypes O26, O111, O103, O145, O45, and O121.

Abstract: A container supporting French fries to be heated in a toaster. The toaster has an article receiving slot. The container comprises an upright structure having a closed bottom and a front and a back parallel to the front which are held together along adjacent side edges by mechanical means. The upright structure has an openable top for access to heated French fries. The front and back have apertures located above the closed bottom. The apertures provide an open area in the front and the back to pass toaster radiation heat into the container to heat the food article and for steam from heated French fries to exit the container. The upright structure has a portion extending sufficiently above the toaster which is cool-to-the-touch and electrically non-conductive to enable a user to lift the container from the toaster without a finger burn or electrical shock. The closed bottom of the container forms a drip trough.

Abstract: A container for heating frozen French fries in a toaster. The frozen French fries preferably have a moisture content by weight ranging from 35% to 55% prior to heating in the toaster. The container comprises an upright structure adapted to removably fit into a vertical slot of a conventional toaster and be supported by the toaster during a toaster heating cycle. The upright structure has a front and back connected to a closed bottom. The front and back have side edges and apertures through the front and back for passing heat from the toaster to frozen French fries located inside the container and for passing steam from heated French fries to outside of the container. The container has an openable end to permit removal of the French fries after heating. The closed bottom forms a drip trough for collecting drippings from the French fries.

Abstract: A non-handled, flexible and lightweight plastic bottle for dispensing a liquid product, such as edible oils, by tilting the bottle along its vertical axis and pouring. The bottle has a flexible body with a rigid grip design. The grip design has a generally C-shaped cross-section when taken parallel to the bottle's vertical axis and an oblong cross-section when taken perpendicular to the bottle's vertical axis. The oblong cross-section of the grip area has a major axis parallel to its longest dimension and a minor axis parallel to its shortest dimension. The grip area has two parallel opposing beams parallel to the major axis which are inwardly indented. The two beams are joined in a closed circuit by two opposing arches, which are also inwardly indented but to a lesser extent. Each arch has a three-dimensional reinforcing means along its periphery from a point adjacent one beam to a point adjacent the opposing beam.

Abstract: This invention relates to improved nutritionally useful, amino acid food additives, the method of making them and the fortification of foodstuffs which are deficient in the nutritionally related amino acids. This improved amino acid food additive comprises: a uniform dehydrated cocrystalline matrix of (1) an amino acid material, preferably a salt of an essential amino acid material, and (2) an effective amount of a soluble edible cocrystallizer material, preferably sodium chloride, whereby the improved amino acid food additive provided is better-tasting, more stable and less hygroscopic than the free amino acid material alone.