Abstract: A valve actuation system comprises a first arm having a first arm contact surface and operatively connected to a valve actuation motion. A second arm having a second arm contact surface is operatively connected to the at least one engine valve. A discrete lost motion device is provided that is controllable between a first, motion conveying state and a second, motion absorbing state. The discrete lost motion devices comprises a plunger contact surface and a housing contact surface. The housing contact surface is configured to engage one of the first or second arm contact surfaces, and the plunger contact surface is configured to engage another of the first and the second arm contact surfaces. The first and second arm contact surfaces, the housing contact surface and the first plunger contact surface are configured to support the discrete lost motion device between the first arm and the second arm.

Abstract: A discrete lost motion device for use in a valve train of an internal combustion engine comprises a housing having a housing bore extending longitudinally into the housing and a second end having a housing contact surface configured to engage a corresponding contact surface of a first valve train component. A plunger slidably is disposed in the housing bore is controllable between a first state in which the plunger rigidly extends out of the housing bore and a second state in which the plunger is permitted to reciprocate within the housing bore, the plunger further comprising an end having a plunger contact surface configured to engage a corresponding contact surface of a second valve train component. The housing contact surface and the plunger contact surface are configured to support the discrete lost motion device between the first and second valve train components.

Abstract: Described herein is the treatment of mushrooms to enhance their vitamin D content while preserving characteristics typically associated with fresh mushrooms. In one embodiment, the method involves exposing fresh mushrooms to a UV source having wavelengths in the UV-B range at a dose level in the range of about 0.02 J/cm2 to about 1.5 J/cm2. In some embodiments, the exposure time can be in the range of about 1 second to about 35 seconds. In some embodiments, the UV source is operated at a power in the range of about 1 Watt per linear foot to about 50 Watts per linear foot.

Abstract: An improved method for heat treating flour. The resulting flour has increased moisture absorption and increased strength. Dough made from the heat-treated flour has improved performance, and baked goods made from the heat-treated flour have improved properties relative to dough and baked goods made from untreated flour.

Abstract: Described herein is the treatment of mushrooms to enhance their vitamin D content while preserving characteristics typically associated with fresh mushrooms. In one embodiment, the method involves exposing fresh mushrooms to a UV source having wavelengths in the UV-B range at a dose level in the range of about 0.02 J/cm2 to about 1.5 J/cm2. In some embodiments, the exposure time can be in the range of about 1 second to about 35 seconds. In some embodiments, the UV source is operated at a power in the range of about 1 Watt per linear foot to about 50 Watts per linear foot.

Abstract: Described herein is the treatment of mushrooms to enhance their vitamin D content while preserving characteristics typically associated with fresh mushrooms. In one embodiment, the method involves exposing fresh mushrooms to a UV source having wavelengths in the UV-B range at a dose level in the range of about 0.02 J/cm2 to about 1.5 J/cm2. In some embodiments, the exposure time can be in the range of about 1 second to about 35 seconds. In some embodiments, the UV source is operated at a power in the range of about 1 Watt per linear foot to about 50 Watts per linear foot.

Abstract: An improved method for heat treating flour. The resulting flour has increased moisture absorption and increased strength. Dough made from the heat-treated flour has improved performance, and baked goods made from the heat-treated flour have improved properties relative to dough and baked goods made from untreated flour.

Abstract: A method for heat-treating flour comprising the steps of dehydrating the flour to minimize or avoid gelatinization, and heat treating the dehydrated flour. The resulting flour has increased moisture absorption. Dough made from the heat-treated flour has improved performance and baked goods made from the heat-treated flour have improved properties relative to dough and baked goods made from untreated flour.

Abstract: Flour may be treated to denature the proteins and modify starches. The invention includes methods and systems for determining whether to use treated flour or untreated flour. The invention also includes methods and systems for determining whether to treat flour or not.

Abstract: A frozen or refrigerated food product is disclosed which comprises a polymer component, an egg component and water. The egg component comprises uncooked liquid eggs or egg substitutes.

Abstract: Described herein is the treatment of mushrooms to enhance their vitamin D content while preserving characteristics typically associated with fresh mushrooms.

Abstract: Flour may be treated to denature the proteins and modify starches. The invention includes methods and systems for determining whether to use treated flour or untreated flour. The invention also includes methods and systems for determining whether to treat flour or not.

Abstract: Flour may be treated to denature the proteins and modify starches. The invention includes methods and systems for determining whether to use treated flour or untreated flour. The invention also includes methods and systems for determining whether to treat flour or not.

Abstract: A method for real time control of a scale model tank over a wireless network. Whereby a wireless enabled scaled model tank is controlled by a player using a web browser over a network while listening and viewing the movement of the tank.

Abstract: A method for playing a physical pinball machine over a network. Whereby a system having a web server with discrete outputs are activated by a player operating a device running a web browser. The system allows for the listening of sounds and viewing the movement of the pinball, in real time.

Abstract: A frozen or refrigerated food product is disclosed which comprises a polymer component, an egg component and water. The egg component comprises uncooked liquid eggs or egg substitutes.

Abstract: A method for heat-treating flour comprising the steps of dehydrating the flour to minimize or avoid gelatinization, and heat treating the dehydrated flour. The resulting flour has increased moisture absorption. Dough made from the heat-treated flour has improved performance and baked goods made from the heat-treated flour have improved properties relative to dough and baked goods made from untreated flour.

Abstract: Flour may be treated to denature the proteins and modify starches. The invention includes methods and systems for determining whether to use treated flour or untreated flour. The invention also includes methods and systems for determining whether to treat flour or not.

Abstract: A method for countering the adverse effect of contaminating metals on a crystalline aluminosilicate catalyst comprising contacting the catalyst with a reducing gas under suitable conditions.In a preferred embodiment, the catalyst contains antimony.

Abstract: A method for countering the adverse effect of contaminating metals on a cystalline aluminosilicate catalyst comprising contacting the catalyst with a metallic passivating agent to effect some passivation of the effects of the contaminant metals and with a reducing gas under suitable conditions. In a preferred embodiment, the catalyst contains antimony.