Abstract: The disclosure relates to an apparatus for controlling the position of a header relative to the ground surface, the apparatus including one or more pivotable shoes arranged to contact the ground and to move in dependence on changes in the ground contour. A further member secured to such a pivotable shoe includes a reflecting surface remote from the point of contact of the shoe with the ground surface. An emitter/receiver is spaced from the reflecting surface and connected to a control circuit whereby the position of the header relative to the ground may be measured by virtue of the position of the reflecting surface. The position of the header relative to the ground surface is then adjustable in dependence on the detected measurements, by means of various actuators associated with the apparatus.

Abstract: A 2-azolylmethyl-1,3-dioxolane or -dioxane derivative of the formula ##STR1## in which Az is imidazol-1-yl or 1,2,4-triazol-1-yl,R.sup.1, R.sup.2, R.sup.3 and R.sup.5 each independently is hydrogen or alkyl, orR.sup.1 and R.sup.3 together are an optionally substituted multi-membered methylene bridge,R.sup.4 is hydrogen, optionally substituted alkyl, optionally substituted aryl or optionally substituted aralykyl,m is 0 or 1,R.sup.6 is hydrogen, halogen, cyano, alkyl, optionally substituted aryl, --X--R.sup.7, --COOR.sup.8 or --CONHR.sup.9,X is oxygen, sulphur, SO, or SO.sub.2,R.sup.7 is alkyl, halogenoalkyl, cyano, optionally substituted aralkyl or optionally substituted aryl,R.sup.8 is alkyl,R.sup.9 is alkyl or optionally substituted aryl, andn is 0 or 1, or a plant-tolerated acid addition salt or metal salt complex thereof which possesses fungicidal activity.

Abstract: A roasted cocoa mass or blend is produced in a continuous process by crushing raw cocoa beans after dehulling to form a more or less liquid mass which is moved as a thin layer over and in contact with a smooth roasting surface heated to between 110.degree.C and 150.degree.C under atmospheric or reduced pressure. The thin layer liquid cocoa mass is moved over said roasting surface for not more than 12 minutes and preferably for a shorter time, whereupon it is rapidly cooled, preferably also in a thin layer form, to 80.degree.C or less. The smooth surface is preferably the inner surface of a hollow cylinder, especially of a so called thin layer vaporizer. Prior and preferably also during the roasting the cocoa mass is subjected to a degassification in a flow of air or water vapor, preferably a counter-current flow. The first degassing takes place at a temperature of 95.degree.C at the most and at a reduced pressure of 0.5 kg/cm.sup.2 at the most. A homogenizing step may precede the roasting step.