Abstract: A method and apparatus are disclosed for at least partially repairing a defect in a tubular composite layer. The apparatus comprises a plurality of independently movable abutment elements (3820) each supported in a spaced apart relationship via a respective one of at least one support member (3810). Each abutment element is associated with a respective drive axis along which the abutment elements are movable and the drive axes of all abutment elements extend outwardly from a common centre point.

Abstract: A method and apparatus are disclosed for at least partially repairing a defect in a tubular composite layer. The apparatus comprises a plurality of independently movable abutment elements (3820) each supported in a spaced apart relationship via a respective one of at least one support member (3810). Each abutment element is associated with a respective drive axis along which the abutment elements are movable and the drive axes of all abutment elements extend outwardly from a common centre point.

Abstract: A new cultivar of Agapanthus plant named ‘Northern Star’ that is characterized by green leaves with a violet base and a large number of violet flowers.

Abstract: Methods and systems for managing and distributing centrally-received leads to a plurality of remote dealers are disclosed. The management and distribution of leads may be handled by the centralized methods and systems regardless of the type of lead management software each supported dealer may employ. Also disclosed are systems and methods for collecting and processing information relating to the effectiveness of a dealer's follow-through on leads that it receives, independent of how that dealer processes leads or what type of lead management software the dealer uses. Additional disclosures include systems and methods for transmitting leads and lead follow-up and effectiveness information between a central system that receives leads from a plurality of sources and a dealer via an intermediary.

Abstract: In fabricated, thermally processed snack foods, the addition of one of a select group of amino acids to the recipe for the food inhibits the formation of acrylamide during the thermal processing. The amino acid can come from the group of cysteine, lysine, glycine, histidine, alanine, methionine, glutamic acid, aspartic acid, proline, phenylalanine, valine, and arginine and can be a commercially available amino acid or in a free form in an ingredient added to the food. Amino acids can be added to fabricated foods at the admix stage or by exposing raw food stock to a solution containing a concentration of the amino acid additive.

Abstract: Cell walls having asparagine are weakened by one or more cell weakening mechanisms to permit penetration of one or more acrylamide-reducing agents into the cell walls prior to cooking in order to reduce the formation of acrylamide. The methods disclosed herein are especially applicable to sliced food products such as sliced potatoes. Alternatively, the mechanism can be applied to non-sliced foods such as cocoa beans and roasted coffee beans. The cell weakening mechanisms can include microwave energy, ultrasonic energy, pulsed or constant pressure differentials, a cell weakening enzyme, and lime.

Abstract: A process for reducing the amount of acrylamide in thermally processed foods. In one aspect, the method involves providing a dehydrated food product having asparagine, rehydrating the food product in a solution, and thermally processing the food product. In one aspect, the method involves providing a dehydrated food product having asparagine and rehydrating the food product in a solution having an acrylamide reducing agent.

Abstract: A method for reducing the amount of asparagine, a pre-cursor of acrylamide, in food products that are thermally processed. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on contacting a potato feed such as potato slices containing asparagine, an acrylamide pre-cursor, with a leaching solution to extract asparagine out of the potato feed. Thermally processing the leached potatoes will result in a potato product having a lower level of acrylamide than a non-leached, thermally processed potato product.

Abstract: A combination of two or more acrylamide-reducing agents are added to a fabricated food prior to cooking in order to reduce the formation of acrylamide. The fabricated food product can be, for example, a corn chip or a potato chip. Alternatively, a thermally-processed food, such as a potato chip from a sliced potato, can be contacted with a solution having two or more acrylamide-reducing agents prior to cooking. The acrylamide-reducing agents can include asparaginase, di- and trivalent cations, and various amino acids and free thiols. The acrylamide-reducing agents can be added during milling, dry mix, wet mix, or other admix, so that the agents are present throughout the food product.

Abstract: A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on interfering with an acrylamide formation pathway that begins with the amino acid asparagine.

Abstract: A method of developing a sales lead includes receiving a sales lead from a sales lead source and supplementing it with additional information. The supplemental information may be useful in determining the attractiveness of the sales lead. Attractiveness information may be quantified or otherwise expressed, added to the sales lead, and provided to a sales lead recipient. The sales lead recipient may then quickly and efficiently assess the value of the sales lead.

Abstract: An acrylamide reducing agent is added to a starch-based food product having a disrupted cellular structure prior to dehydration of the food product. Thus, a dehydrated potato flake can be produced that, can be later made into a dough. The resultant dough can be fabricated and when fried will result in lower acrylamide levels.

Abstract: A combination of two or more agents is added to a fabricated food prior to cooking in order to reduce the formation of acrylamide. The fabricated food product can be a corn chip or a potato chip. The agents can include any of a divalent or trivalent cation or combination of such cations, an acid, or an amino acid. The agents can be added during milling, dry mix, wet mix, or other admix, so that the agents are present throughout the food product. In preferred embodiments, calcium cations are used in conjunction with phosphoric acid, citric acid, and/or cysteine. The combination of agents can be adjusted in order to reduce the acrylamide formation in the finished product to a desired level while minimally affecting the quality and characteristics of the end product.

Abstract: Methods and systems for managing and distributing centrally-received leads to a plurality of remote dealers are disclosed. The management and distribution of leads may be handled by the centralized methods and systems regardless of the type of lead management software each supported dealer may employ. Also disclosed are systems and methods for collecting and processing information relating to the effectiveness of a dealer's follow-through on leads that it receives, independent of how that dealer processes leads or what type of lead management software the dealer uses. Additional disclosures include systems and methods for transmitting leads and lead follow-up and effectiveness information between a central system that receives leads from a plurality of sources and a dealer via an intermediary.

Abstract: Diesters of the formula ##STR1## wherein R.sub.1 and R.sub.2 are hydrogen or alkyl of from 1 to about 20 carbon atoms, and X and Y are alkyl, alkenyl or dienyl of from about 12 to about 18 carbon atoms, useful as low calorie synthetic oils suitable for consumption by mammals.

Abstract: Diesters of the formula ##STR1## wherein R.sub.1 and R.sub.2 are hydrogen or alkyl of from 1 to about 20 carbon atoms, and X and Y are alkyl, alkenyl or dienyl of from about 12 to about 18 carbon atoms, useful as low calorie synthetic oils suitable for consumption by mammals.

Abstract: A new cultivar of Agapanthus plant named ‘Northern Star’ that is characterized by green leaves with a violet base and a large number of violet flowers.

Abstract: Diesters of the formula ##STR1## wherein R.sub.1 and R.sub.2 are hydrogen or alkyl of from 1 to about 20 carbon atoms, and X and Y are alkyl, alkenyl or .[.dienyl.]. .Iadd.alkadienyl .Iaddend.of from about 12 to about 18 carbon atoms, useful as low calorie synthetic oils suitable for consumption by mammals.

Abstract: The flavor of fried foods, such as potato chips, prepared in poly(dimethylsiloxane) fluid (silicone oil) is effectively enhanced when a flavor-enhancing component of animal or vegetable fats or oils is added to the silicone oil. Selected flavor-enhancing components include fatty acids, fatty acid esters, fatty alcohols, and mono- and di-glycerides. The flavor-enhancing component will be soluble in the silicone oil, and preferably will function to enhance flavor and aroma, as well as to reduce undesired foaming which can be associated with frying foods in silicone fluid.

Abstract: A new cultivar of Agapanthus plant, ‘PC 11107’, that is characterized by its early flowering habit, its short plant height, its flowers that are bright, intense deep blue in color, its flower tepals that are broad, and its deciduous growth habit.