Abstract: A dental crown consisting essentially of stabilized zirconia. The dental crown is particularly suited for pedodontic and veterinary applications and most preferably for pedodontic applications. The zirconia crown may be formed by one of several manufacturing processes. The formed crown exterior can be polished and fine polished and can be covered, preferably only partially, with a porcelain glaze to produce an aesthetic outer surface mimicking a natural tooth. Also disclosed is a method for providing and placing a dental crown upon a natural tooth.

Abstract: A dental crown consisting essentially of stabilized zirconia. The dental crown is particularly suited for pedodontic and veterinary applications and most preferably for pedodontic applications. The zirconia crown may be formed by one of several manufacturing processes. The formed crown exterior can be polished and fine polished and can be covered, preferably only partially, with a porcelain glaze to produce an aesthetic outer surface mimicking a natural tooth. Also disclosed is a method for providing and placing a dental crown upon a natural tooth.

Abstract: A dental crown consisting essentially of stabilized zirconia. The dental crown is particularly suited for pedodontic and veterinary applications and most preferably for pedodontic applications. The zirconia crown may be formed by one of several manufacturing processes. The formed crown exterior can be polished and fine polished and can be covered, preferably only partially, with a porcelain glaze to produce an aesthetic outer surface mimicking a natural tooth. Also disclosed is a method for providing and placing a dental crown upon a natural tooth.

Abstract: A dental crown consisting essentially of stabilized zirconia. The dental crown is particularly suited for pedodontic and veterinary applications and most preferably for pedodontic applications. The zirconia crown may be formed by one of several manufacturing processes. The formed crown exterior can be polished and fine polished and can be covered, preferably only partially, with a porcelain glaze to produce an aesthetic outer surface mimicking a natural tooth. Also disclosed is a method for providing and placing a dental crown upon a natural tooth.

Abstract: A dental crown consisting essentially of stabilized zirconia. The dental crown is particularly suited for pedodontic and veterinary applications. The zirconia crown may be formed by one of several manufacturing processes. The formed crown exterior is polished and fine polished to produce an aesthetic outer surface mimicking a natural tooth. Also disclosed is a method for providing a dental crown to a natural tooth and a kit of prefabricated crowns.

Abstract: A system for providing a dental crown of substantially pure zirconia. The zirconia crown may be formed by one of several manufacturing process. The formed crown exterior is polished and fine polished to produce an aesthetic outer surface mimicking a natural tooth.

Abstract: A cold process bake fruit paste including a fruit concentrate, water, a corn syrup sweetener, and a stabilizer system comprising a blend of first instant granular modified corn starch hydratable into a highly viscose free standing mass when exposed to free water and a second instant granular natural corn starch hydratable by free water to form a resilient, colloidal gel structure with the first and second starches hydrated after being fully dispersed in fruit paste.

Abstract: A bake stable filling with a water activity of less than 0.60 comprising a matrix including a globulin protein with a dispersion of oil.

Abstract: A hard disk system for storing user data for an information device. The hard disk system includes a non-volatile, IC based memory such as e.g., a memory utilizing MRAM, to non volatilely store system data for the hard disk. Examples of system data include a master list, a list of unused sectors, and a list of defective sectors. In some examples, the master list includes the physical location on a hard disk where data of a file is stored. The non-volatile memory is operably coupled to a data storage system processor and may be implemented on a circuit board with the data storage system processor.

Abstract: A data storage system having a non IC based memory and an IC based non-volatile memory for storing user data. In one example, the IC based non-volatile memory is implemented with MRAM. Examples of non IC based memory include e.g. hard disks, tape, and compact disks. In some examples, the IC based memory is utilized to store user data from an information device in order to increase the speed and/or the effective storage capacity of the data storage system. In some examples, a portion of a standard size block of user data can be stored on spaces of the non IC based memory that are deficient for storing a standard size block with the remaining portion being stored in IC based memory. Portions of a file of user data may be non-volatilely stored in the IC based memory in order to more quickly provide the file to an information device. For example, data of a file, that if stored in a location on the non IC based media would significantly increase the retrieval time of the file, can be stored in the IC based media.

Abstract: A removable media data storage system with a memory for storing operational data regarding a removable media. In some examples, the operational data stored includes utilization data and/or system data. In some embodiments, the operational data is stored in a non-volatile IC based memory such as e.g. MRAM. In some examples, the memory can store multiple sets of operational data with one set for each removable media that has been inserted into the data storage system. The data system may include a processor operably coupled to the memory, wherein the memory and processor are located on a circuit board in the data system housing.

Abstract: Low water activity (Aw) food products, particularly ice cream toppings, with or without inclusions, multi-phased ice cream toppings with or without inclusions, and a cold-process method for making such low Aw ice cream toppings. The low Aw ice cream toppings include, by weight, 0.05 to 40% flavoring agent; 0.01 to 50% fat, having a melting point in the range from 35° to 150° F.; 0.1 to 40% humectant; up to 80% sweetener; up to 10% emulsifier; and 0 to 20% water. The water activity of these food products is generally less than 0.85, and preferably less than 0.7. These low Aw food products are particularly well suited for preparing multi-phase products, as well as maintaining the taste and texture inclusions, particularly nuts, candies, and candy bar bits. The low Aw food products of the present invention have desirable flavor and texture, and maintain these characteristics when heated.

Abstract: A hardware system is provided for performing angle-to-time and time-to-angle conversions in a dynamic angular measurement and control system. The system has the capability of updating scheduled event times of other hardware timers in the system that are being used to generate output events at some specific angular position in the future. One application of the system is in automotive powertrain control systems in which the position of the engine is determined from a pulsed signal generated by a rotating crankshaft that accelerates and decelerates over time. The system performs critical calculations in hardware which consumes less CPU bandwidth than existing systems, resulting in potential cost savings for the overall system.

Abstract: Method of adding lipid-based inclusions, particularly chocolate, to yogurt are provided. The methods of the present invention comprising the steps of providing a filling, the filling having a pH of less than 4.6; and adding the lipid-based inclusions to the filling. In a preferred embodiment, the lipid-based inclusions are formed by the steps of providing a filling, wherein the filling has a pH of 4.6 or less; chilling the filling to a temperature below the temperature required to crystallize the lipid-based inclusions; providing a lipid-based melt that will form the inclusions when crystallized; injecting the lipid-based melt into the chilled filling; allowing the lipid-based melt to at least partially solidify in the chilled filling; and agitating the mixture of step e to form the lipid-based inclusions in the filling. In accordance with the methods of the present invention, the lipid-based inclusions maintain physical integrity and microbiological stability when the filling is incorporated into yogurt.

Abstract: A bake stable filling with a water activity of less than 0.60 comprising a matrix including a globulin protein with a dispersion of oil.

Abstract: A flavored filling having a low water activity. The filling includes a flavoring agent, an edible oil, and humectant. The edible oil can include a high and a low melting temperature oil. The high melting point oil, when used, can act as a crystal seeding agent during the formation of the filling.

Abstract: A cold process method for forming a pumpable, bake stable, pectin based food paste involving providing a liquid component containing solubilized pectin and a food ingredient, providing a dry component containing a gelling agent for the pectin, dry acid and buffer salt, selecting the particle size of the acid and salt to delay gelling by a desired time, rapidly blending the dry component into the liquid component for a time less than the desired time; and, transporting the blended components to a container where it gels into the food paste.

Abstract: A hard disk system for storing user data for an information device. The hard disk system includes a non-volatile, IC based memory such as e.g., a memory utilizing MRAM, to non volatilely store system data for the hard disk. Examples of system data include a master list, a list of unused sectors, and a list of defective sectors. In some examples, the master list includes the physical location on a hard disk where data of a file is stored. The non-volatile memory is operably coupled to a data storage system processor and may be implemented on a circuit board with the data storage system processor.

Abstract: A data storage system having a non IC based memory and an IC based non-volatile memory for storing user data. In one example, the IC based non-volatile memory is implemented with MRAM. Examples of non IC based memory include e.g. hard disks, tape, and compact disks. In some examples, the IC based memory is utilized to store user data from an information device in order to increase the speed and/or the effective storage capacity of the data storage system. In some examples, a portion of a standard size block of user data can be stored on spaces of the non IC based memory that are deficient for storing a standard size block with the remaining portion being stored in IC based memory. Portions of a file of user data may be non-volatilely stored in the IC based memory in order to more quickly provide the file to an information device. For example, data of a file, that if stored in a location on the non IC based media would significantly increase the retrieval time of the file, can be stored in the IC based media.